Bobby Hendry oversees meal planning, hygiene, and procedures for the Food for People (FFP) program. He recently visited the kitchen facility in Otinibi, Ghana and logged this report.
Arriving at Kotoka Airport in the evening, it is very hot and humid. The weather during the day is even hotter. It is approximately six weeks before the start of the rainy season.
The first question I have for Facility Manager Sam Koti Dsene after he picks me up from the airport: “How is the economy?” “Very bad,” he replies, with the interest rate running at a staggering 33-34%.
The exchange rate is better than before, but as everything has gotten more expensive, it is not clear if parity is maintained by present donations, or if TPRF funding will need to be increased.
Arriving at the FFP facility, it is immediately clear that the management system is working well. There is an open and relaxed feeling. Sam is doing a good job as the Manager.
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