By Our Reporter
SHILLONG, Oct 25: Around 50 people took part in and received training during a seven-day skill-based training programme on food processing organised by the Deen Dayal Upadhyaya Community and Skill Development Center (DDUCC), Wahiajer, a constituent college of NEHU, at the DDUCC Community Hall.
According to a statement here, the programme focused on the processing and production of popular food items such as ice-cream, ketchup and hot sauce, chilli oil and mayonnaise, candies, jams and marmalade, almond and cashew butter, among others.
Participants were trained through a combination of theoretical lectures and practical demonstrations and were provided hands-on experience and entrepreneurial skills.
The training concluded with a valedictory function on October 24 at the DDUCC premises, which was attended by Director, Directorate of Soil & Water Conservation department, Lamjingshaihun Shabong, as the chief guest.
In his address, Shri Shabong highlighted the significance of skill-upgrading programmes in creating sustainable livelihood and entrepreneurial opportunities.
He encouraged participants to explore skills linked to environmental conservation, engage with local farmers and adopt eco-friendly farming practices such as Zero Budget Natural Farming and plant-based initiatives, which could further eco-tourism development in the region.
He also assured technological and financial support for the future development initiatives of DDUCC.
The event was also attended by Prof. SK Barik, Dean, School of Life Sciences, NEHU, Shillong; Dr. FR Sumer, Principal (In-Charge), DDUCC; Sanwotki Laloo, headman of Wahiajer and other dignitaries.
