Participants during the Skill Development Training programme.
KOHIMA, AUGUST 11 (MExN): In a bid to promote agri-entrepreneurship in Tseminyu District, the Krishi Vigyan Kendra (KVK) Kohima organized a three-day Skill Development Training programme on “Preservation Technology of Seasonal Fruits & Vegetables.”
The training, held from August 8 to 10 at Sendenyu Village, was part of the KVK’s 100 Days Action Plan and aimed to equip Farmer Producer Organizations (FPOs) and Self-Help Groups (SHGs) with essential skills in food processing and value addition.
Dr. Shisarenla Aier, Subject Matter Specialist in Horticulture at KVK Kohima, led the training and emphasized the importance of fruit and vegetable preservation in the district. She discussed the causes of food spoilage and introduced various preservation methods to mitigate these issues. Dr. Aier also highlighted the importance of Food Safety and Standards Authority of India (FSSAI) registration and proper product labeling to enhance marketability.
Hands-on practical sessions were a key component of the training, where participants learned to prepare a variety of preserved products, including King Chilli Pickle, Scallion Pickle, Banana Chips, Jackfruit Chips, and Peanut Chikki. These sessions were conducted by Dr. Shisarenla Aier and Smt. Keviyieno Zhasa, Technical Officer at KVK Kohima.
The training was attended by 30 representatives from FPOs and SHGs in Tseminyu District. The programme provided participants with practical knowledge and skills to enhance their agri-business ventures, contributing to the overall development of the region’s agricultural sector.
