In Dormaa Ahenkro, entrepreneurs have developed advanced egg processing techniques to produce high-quality egg powder. This product offers increased shelf life, improved storage, and ease of transportation, helping to meet domestic and regional demands for egg-based products.

In Cape Coast, local entrepreneurs have pioneered the production of pasteurized fruit juices, including pineapple and pineapple-ginger blends, as well as dried fruits. These products leverage regional agricultural produce, offering fresh, healthy options for consumers and creating new market opportunities for farmers.

In Atimpoku, fish processors have adopted dry ice and smoking preservation methods to maintain fish freshness and quality. This innovative approach allows for longer storage life, reduced spoilage, and access to broader markets, including regions with limited refrigeration facilities.

Entrepreneurs in Kade have focused on improving the quality of palm oil by reducing moisture content and coagulation. The resulting product is of higher quality, with better preservation and marketability, catering to health-conscious consumers, and expanding export potential.

In Kanshegu, local entrepreneurs are engaged in processing and developing cereals. This innovation is aimed at combating malnutrition, especially among children and vulnerable groups. The activities leverage local agricultural produce and traditional knowledge to create healthy, affordable foods that address dietary deficiencies in northern Ghana.

Entrepreneurs in Takoradi have developed a range of dairy products, primarily yogurt, that meet local taste preferences and dietary needs. They have incorporated modern processing techniques and branding strategies to create appealing, health-oriented dairy offerings.

In Tuobodom, local entrepreneurs have focused on transforming high-value tomatoes into tomato paste. This innovation addresses seasonal glut and post-harvest losses, providing shelf-stable, easily transportable products that can be stored and marketed year-round. The processing of tomatoes into paste adds value to the raw produce, catering to both local markets and wider regional and international markets.