Deputy chairperson urges graduates to market businesses
30 Oct 2017
North West District Council deputy council chairperson, Mr Lathang Molonda has informed basic leather work course graduates that a business needs commitment, hard work, passion, love and patience for it to thrive.
Speaking at the graduation ceremony for Poverty Eradication Beneficiaries held at Ngamiland Rural Training Centre in Nxaraga recently, Mr Molonda advised graduates that businesses should be well marketed to be recognised by customers.
He also encouraged graduates to put what they learnt to good use, saying education was a permanent change in a person’s life that could not be robbed.
“Business should be taken seriously and with caution. If you don’t, it will collapse. So I urge you to go back and put into action what you have been taught here,” he said.
Entrepreneurs, he said, should be keen to inquire on things that would improve their businesses and their lives.
Furthermore, he encouraged the would-be entrepreneurs to not only rely on government for funding, but to make efforts to grow their businesses such as seeking funding from private companies.
Mr Molonda also commended the graduates for their patience during the six weeks of training and wished them the best in their businesses.
District Poverty Eradication coordinator for North West District, Mr Keeme Mokgadi encouraged graduates to go and share the knowledge and skills they had gained from the training with others in their respective villages.
Mr Mokgadi reminded graduates that the skills acquired from training were a getaway to improving their lives and those of other people.
Furthermore, he praised the government for seeing it fit to continue improving the lives of Batswana.
He further enlightened them that learning gave one a new visionary eye and compared learning to a lamp that should not be allowed to die away.
Graduates made leather bags, belts, sandals, knife pouches and bracelets. BOPA
Source : BOPA
Author : Tshepo Botshelo
Location : MAUN
Event : Graduation Ceremony
Date : 30 Oct 2017






