Women-Centric Food Processing Trainings Organised Across Multiple Districts of Himachal

The Department of Food Science and Technology of Dr YS Parmar University of Horticulture and Forestry, Nauni conducted seven off-campus training programmes on food processing across different panchayats in various districts of the state. A total of 210 participants, mostly women, attended the programmes, with around 30 participants from each panchayat.
The training was organised under the RKVY project titled Utilization of Natural Produce for Sustainable Livelihood through Technological Interventions.
The programmes were conducted in Thana Kalan and Bahal panchayats of Una district, Rohin in Hamirpur district, Chanju-Chopal and Poliya in Shimla district and Kothi-Kashmir and Kalpa in Kinnaur district. The main objective of the initiative was to promote sustainable livelihood opportunities through technological interventions in food processing and value addition of locally available agricultural produce. The training also focused on enhancing food processing skills, promoting small-scale entrepreneurship, developing practical knowledge on value addition and enabling Self Help Groups (SHGs) to initiate income-generating activities.
During the training sessions, participants were sensitized about the importance of millets and locally available produce, along with their nutritional benefits and potential for value-added products. Dr. Anil Kumar Verma, Principal Investigator of the project, emphasized that scientific food processing techniques can improve shelf life, quality and market value of products, thereby generating better income and employment opportunities.
Hands-on demonstrations were conducted on the preparation of value-added products such as muffins, jams, squash, pasta and natural bio-enzymes. Participants gained practical exposure to food processing techniques and methods of value addition.
The programmes also covered entrepreneurship development, including cost calculation, marketing strategies and the importance of proper packaging and labelling for improved marketability. Information regarding FSSAI licensing and registration was provided to encourage participants to establish small-scale food enterprises.
Participants were also made aware of food spoilage caused by microorganisms and the importance of cleanliness and hygiene in safe food production. Awareness sessions were conducted on the utilization of waste for developing by-products and the use of bio-enzymes for eco-friendly practices.
Women participants showed keen interest in the programmes and many of them were already associated with Self Help Groups (SHGs). They were encouraged to strengthen their enterprises through improved branding and marketing practices.
At the conclusion of each training programme, certificates were distributed to all participants. The participants appreciated the initiative and expressed their willingness to adopt the technologies for enhancing their livelihood and income opportunities.