6. Training on Processing on Naturally available resources:
Funding: ONGC
Year: 2016, 2017
Area: Purola, Mori ,naugaon
Key highlight:
Skill Development in Value Addition
- Conducted hands-on training for rural women, youth, and farmers on processing locally available fruits, vegetables, and grains.
- Covered techniques for:
- Jam, jelly, chutney, and pickle making
- Juice extraction and preservation
- Dehydration and powder making
- Packaging and labeling as per market standards
Utilization of Local Resources
- Focused on seasonal and naturally available agricultural produce like apple, apricot, plum, peach, tomato, and ginger.
- Encouraged waste reduction by processing surplus or perishable produce.
Entrepreneurship & Market Linkages
- Provided guidance on business planning, pricing, and branding.
- Linked trainees to local markets, fairs, and cooperative outlets for product sales.
Women & Youth Empowerment
- Special emphasis on Self-Help Groups (SHGs) and unemployed youth to create home-based enterprises.
- Built confidence among participants to start small-scale food processing units.
Impact
- Trained 150+ rural women and youth in each block to generate income through value-added products.
- Reduced post-harvest losses while increasing shelf life and market value of local produce.
- Strengthened rural economy while promoting locally made, chemical-free food products.