CAU VC stresses on off-season availability of produces
Source: Chronicle News Service
Imphal, October 17 2022:
A 6-day skill development training programme on 'Value addition to fruits, vegetables and spices processing' commenced from Monday at the College of Food Technology, Central Agricultural University (CAU), Lamphelpat on Monday.
Organised jointly by CAU, Department of Agricultural Research and Education (DARE) and Agricultural and Processed Food Products Export Development Authority (APEDA), the inaugural programme was attended by CAU vice chancellor Dr Anupam Mishra as chief guest and College of Food Technology dean Prof Dr Ng Iboyaima as president, while Manipur Food Industries Corporation Limited vice chairman Pukhrambam Somojit and APEDA Guwahati Business Development manager Saju Adhikari were guest of honour and special guest of honour respectively.
Speaking on the occasion, Dr Anupam Mishra pointed out that mere processing of produces does not encompasses value addition, but rather concerns with ensuring its availability during the off-season.
He then emphasised the need for processing produces for the off-season, adding that the College could provide the equipment required for the purpose.
While calling for concerted efforts to prevent the loss of the people's hard-earned money outside the state with regard to food and other essential items, the VC also stressed the need for preparing post curriculum and manual of the training programme, and making it more interactive, so as to give it more meaning.
In his speech, Professor Dr Ng Iboyaima stated that it is no longer time for youth to wait for government jobs.
Manipur is gifted with a huge a variety of flora.
If the natural resources available in the state are used efficiently, not only would there be more sources of livelihood but also help improve the economy of the state.
Thus, he urged the youth to become self employed individuals, while remarking that the presence of a Food Technology College in Manipur has reduced its earlier dependency on other states.
Observing that the women of Manipur are talented in making pickles, the professor said that it would be more beneficial to learn how to better present the products, safe preparation and long preservation methods.
As such, he urged for processing the fruits into pickles instead of letting it go to waste, while also ensuring a source of employment at the same time.