Officials along with the participants during the hands-on training programme held in Guwahati on May 16.
Guwahati, May 17 (MExN): The Department of Industries and Commerce, in collaboration with the Nagaland Industrial Development Corporation Ltd. (NIDC), organised a two-day technology clinic on “Meat Processing – From Slaughter to End Product” under the Rising and Accelerating MSME Performance (RAMP) Scheme from May 15 to 16 at the AICRP on Post-Harvest Engineering and Technology, Department of Livestock Products Technology, College of Veterinary Science, Assam Veterinary and Fishery University, Khanapara campus in Guwahati.
The clinic brought together 40 micro, small and medium enterprises (MSMEs) from across Nagaland with the objective of equipping them with knowledge of advanced machinery and emerging technologies crucial for business modernisation.
The programme commenced with an inaugural function where the Dean of the College of Veterinary Science, Dr Bibekananda Saikia, delivered the keynote address and stressed the importance of value-added products in the meat industry.
He said MSMEs needed to transition from raw meat sales to processed products, including ready-to-cook items, curing and specialised packaging, to enhance profit margins, reduce post-harvest losses and improve shelf life.
The intensive programme combined scientific lectures with practical demonstrations covering different stages of the production pipeline.
Dr Ankur Das, Associate Professor-cum-Co-Principal Investigator, conducted a session on “Scientific Slaughter for Hygienic Production of Meat and Processing of Meat for Value Addition”, followed by a practical demonstration on hygienic pig slaughter along with technical assistants Dr Kushal Jyoti Thakuria and Er Anil Sharma.
Sessions on processing and preservation included “Processing and Value Addition of Meat and Meat Products” by scientist Dr Protiva Gogoi and “Preservation and Packaging of Meat and Meat Products” by Professor and Head-cum-Principal Investigator Dr S.K. Laskar.
Participants were also trained in fabrication of carcass, curing and smoking of meat by Dr Ankur Das and Dr Gaichamdinliu Gonmei, while Dr Protiva Gogoi and Dr Santosh Upadhyay conducted demonstrations on the preparation of emulsion-based meat products.
Training on preparation of pork pickle was conducted by Dr Santosh Upadhyay and Dr Gaichamdinliu Gonmei.
The programme also focused on commercial viability and sustainability aspects of the meat industry. Dr Masuk Raquib, Associate Professor, delivered a lecture on marketing strategies for promotion and sale of meat and meat products, while Dr Santosh Upadhyay spoke on utilisation of slaughterhouse by-products and wealth generation from waste.
The clinic concluded with a valedictory programme during which certificates were distributed to participants.
Officials said the RAMP Scheme, a World Bank-supported initiative of the Government of India launched as part of post-COVID-19 recovery efforts, aims to strengthen market access, improve credit availability and build capacity among MSMEs.
They said that with Nagaland’s business landscape gradually modernising, access to advanced machinery and modern technologies had become essential for local enterprises to remain competitive.
According to the organisers, the RAMP-backed technology clinics are designed to connect regional entrepreneurs with experts and technocrats to provide practical exposure and knowledge required for upgrading and modernising enterprises.
