Port Blair, Dec 30: A three days training-cum-demonstration programme on “Development of value added products from coconut: A venture for rural youths in the Islands” was conducted at Central Island Agricultural Research Institute (CIARI), Port Blair during 28-30 December, 2015 under the aegis of National Mission on Food Processing (NMFP), Ministry of Food Processing Industries, Government of India in association with National Co-operative Union of India (NCUI), Port Blair under the overall leadership and guidance of Dr. S. Dam Roy, Director, ICAR-CIARI. Altogether 61 women from six self help groups (SHG’s) and seven clusters of villages of South Andaman particip ated in the training programme.
The training programme was inaugurated by Dr. A. Kundu, Director (I/C), CIARI as chief guest in the forenoon of 28.12.2015 and was attended by Dr. B. Gangaiah, HOD, Division of Natural Resource Management (NRM) and Mr. Surendranath Singh, Project Officer, NCUI, Dr. S.K Zamir Ahmed (I/C), Social Science Section and Dr. M.S Kundu, Principal scientist, Division of Animal science. At the outset, Dr. A. Kundu briefed the trainees about the scope and prospect of value addition techniques for plantation crops for SHG’s/ farm women/ rural youths as one of the solution for enhancing livelihood security. He urged participants to effectively learn about the standardised technology available at CIARI to utilize it at domestic as well as market level. Various lectures were delivered on the package of practices, pest and disease problem for production of quality fruits, utility of coconut based products, shelf-life enhancement, microbial load and food safety etc. by the resource persons of ICAR-CIARI and KVK, Nimbudera.
The programme was organized by the Course Director, Dr. Sachidananda Swain, Scientist, Division of NRM and I/C, Food Processing Training Centre (FPTC) with Dr. K. Abirami, Scientist, Division of Horticulture and Forestry, and Dr. Pooja Kapoor, KVK, Nimbudera as co-coordinators. During the training, the trainees were given hands-on experience on preparing cocomilk, coco water, jaggery, sweets from coconut.
Valedictory function was held on 30th Dec, 2015 in which the trainees expressed their gratitude for organising the programme. They desired to have more programme on issues like bouquet making and value addition in fruits and vegetables.
