The Nkabom Collaborative at Koforidua Technical University organized a 3-day experiential entrepreneurship training on fresh yoghurt production for the youth at the Koforidua Technical University.
Participants attended the training with enthusiasm and curiosity as they did not know how fresh yoghurt is made. On the final afternoon of the training, trays were displayed with freshly set yoghurt, and participants leaned in to check the texture and consistency of their products. They tasted the yoghurt with quiet pride as this was the first time many of them had turned a simple raw material into a finished food product with real market value. The prideful look on the faces of the participants summed up three focused days in August 2026 in Koforidua, Ghana.
The experiential training held at KTU and the Eastern Regional Library brought together 135 community participants, comprising students and local community members. Participants were largely female, with 105 women and 30 men. Twenty were Persons living with Disabilities (PWDs).
The goal was simple. To equip the youth, especially young women and PWDs, with skills that can lead to dignified and fulfilling jobs and to the development of sustainable small enterprises.
Hands-on Production
Mr. William Odoom facilitated the yoghurt production sessions. These sessions were fully practical, where participants handled the entire process from powdered milk reconstitution, pasteurization, temperature monitoring, culture inoculation, fermentation, and hygiene and storage practices. Each group produced fresh yoghurt from start to finish with emphasis on discipline, product consistency, and food safety.
Turning Skills into a Viable Business
The technical ability alone will not be enough to build a business. Enterprise thinking is central to making this possible. Dr. Mrs. Bernice Gligah led the participants through the Business Model Canvas (BMC) framework. Working in teams, the participants identified target customer segments, value propositions, distribution channels, and key partnerships. Every group developed a structured business model for a potential yoghurt venture. While some targeted retail outlets and schools, others fixated on residential consumers.
A team that included PWDs confidently presented their business model, outlining business strategies and customer focus. Their plan was clear and ambitious, grounded in realistic market access.
What is next
No starter kits were distributed, nor immediate sales made, during the three days, as the focus of the program was to build foundational skills for the vulnerable in society. All participants, however, received certificates.
The next phase of the training includes structured mentorship, access to financial support, advanced technical training, market linkages, bookkeeping and records management, and expansion to other communities.
The yoghurt displayed in tables represented more than a product, but also a pathway towards sustainable livelihoods, as the training demonstrated practical training in structured yoghurt production with inclusive design for young people to build a viable enterprise.