Key Takeaways
- ICAR-KVK Wokha conducted two skill training programmes for food processing aimed at rural communities under the Tribal Sub Plan initiative.
- The first programme focused on value addition to locally grown crops, while the second aimed to empower agripreneurs and Farmer Producer Organisations.
- The training included practical sessions, field visits, and technical lectures, promoting entrepreneurship and reducing post-harvest losses.
Training Initiatives for Rural Empowerment
To enhance food processing and entrepreneurship in rural areas, ICAR–Krishi Vigyan Kendra (KVK), Wokha, organized two five-day skill training programmes targeting Self-Help Groups (SHGs), Farmer Producer Organisations (FPOs), farmers, and rural youth. The first session, held from April 27 to May 1, focused on “Processing of Locally Grown Crops for Nutritional Security and Livelihood Enhancement.” This initiative aims to improve income and lifestyle through value addition of local crops and the development of mini food processing labs.
Dr. Sandeep Deshmukh, Senior Scientist & Head of KVK, emphasized the importance of small-scale processing units during his address to participants. Technical sessions were led by Thungchano Ezung, who demonstrated low-cost food processing equipment and taught methods to minimize post-harvest losses. Participants engaged in hands-on sessions creating value-added products such as fruit preserves, pickles, and baked goods, emphasizing hygiene and packaging.
Following this, KVK Wokha hosted a second training from May 11 to 15 entitled “Empowering FPOs, Farmers, and Agripreneurs for Transforming Raw Produce into Value Added Market Products.” This programme provided participants with the technical know-how and practical skills necessary for effective food processing and entrepreneurship. It included lectures on essential concepts and the “Wokha Agripreneurship Guide: From Farm Gate to Market Gate.”
Participants also benefitted from a one-day field visit to local food enterprises such as Yuthi Delights and Dream Bake, where they interacted with entrepreneurs and learned from their experiences in food processing. Practical demonstrations included processing banana chips and candy making.
Resource professionals including Anuranjan Singh, Skill Development Officer, and food technologist Zuchobeni L Tsopoe, shared insights to inspire participants to explore food processing entrepreneurship. The training sessions successfully engaged SHG members, women, and rural youth, with certificates awarded at the conclusion to mark their accomplishments.
KVK Wokha anticipates that these initiatives will significantly boost livelihood opportunities, enhance nutritional security, and support the development of sustainable food processing businesses in the region.
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