HT Bureau
GUWAHATI, July 7: Aaranyak, in collaboration with the department of Agriculture, Karbi Anglong Autonomous Council (KAAC) in Diphu, organised a two-day training and orientation program on food processing for women SHGs and micro-entrepreneurs at the Community Resource Centre in Kohora, Karbi Anglong.
A total of 23 women from 7 SHGs and individual micro-entrepreneurs representing different villages from the Kohora River Basin (KRB) and Diffollu River Basin (DRB) actively participated in the training program. The primary objective was to equip women SHGs and entrepreneurs with food processing skills and empower them to create income-generating opportunities as part of capacity building efforts for women in KRB and DRB.
Raju Deka, DO, department of Agriculture, KAAC, Prodip Bey, trainer, department of Agriculture, KAAC, Dr Jayanta Kumar Roy from Aaranyak, and Bapuram Engti and Horiram Engti from PIRBI management committee graced the training program to inspire and motivate the participants.
The first day commenced with an inaugural speech and introduction by Sarlongjon Teron of Aaranyak. Deka also addressed the participants, sharing experiences and highlighting the benefits associated with food processing training. Subsequently, theoretical sessions on food processing were conducted by Prodip Bey and Bahadur, followed by practical demonstrations and hands-on training in making jam, jelly, and squash. The experts explained the technicalities, required chemicals, quantities, and step-by-step processes involved in creating these food products.
On the second day, the program began with a brief revision of the previous day’s training, followed by theoretical sessions on pickle and sauce making. The participants received practical training in making bamboo shoots and king chili pickles, lemon drinks, and tomato sauce. The trainers also emphasised that while raw materials may vary based on availability and seasonality, the process steps remain the same. The participants attentively listened to the trainers, noting down all the ingredients and requirements for making various food products, including jam, jelly, squash, fruit drinks, pickles, and tomato sauce.
Certificates were awarded to the participants, along with a food processing manual and kits containing five essential chemicals for food processing. Additionally, the Agriculture department, KAAC distributed 10 juicers to further support the participants’ food processing endeavours. Deka delivered inspiring words, highlighting the importance of knowledge sharing and perseverance in the face of failure.
The participants thoroughly enjoyed the training program and acquired valuable knowledge and understanding of food processing, including scientific aspects, management processes, and necessary steps. Jirhun Killingpi, a participant from Sivoram Terang village, expressed gratitude for the opportunity, stating that she would share the knowledge with her SHG members to generate income. Moina Kramsapi, an entrepreneur from Chinthong Tokbi village, also expressed appreciation towards Aaranyak and the department of Agriculture, KAAC for organising this impactful capacity building program. She hoped that such initiatives would create positive changes and perspectives within society.
The success of the program was made possible by the contributions and support of the Aaranyak team members present during the July 5-6 event, including Joshna Terangpi, Rangsina Phangcho, Prakash Engti, Ratul Das, and Nojomi Teronpi.
Aaranyak remains committed to assisting and supporting marginalised families and women SHGs by providing alternative sustainable livelihood opportunities through capacity building programs.
