Food processing training for women SHGs in Jalukie

March 12, 2023 44 Views No Comment

Peren, March 12 (MExN): C-CERP organised food processing training on pickle making for the Self Help Groups (SHGs) of seven JFMCs, Batch-I and II, NFMP under Peren division on March 10 at Forest Resource Center, Jalukie.

The event was organised to mark the International Women’s Day with the women SHGs, stated a press release received here.

Liangsi Niumai, Director, C-CERP in her welcome address apprised that the event is organised as part of convergence program under Nagaland Forest Management Project (NFMP). “As a facilitating FNGO we are providing assistance to the SHGs to improve and promote their skill in IGAs by utilizing their available farm products,” she said. Niumai encouraged the SHGs members to learn the skill of making pickles and produce the products for consumption and to generate income.

The chief guest of the event, Sr Anita Nolis, Asst Professor, St Joseph College, Jhakama graced the occasion by planting and watering litchi sapling. She encouraged the women to know their rights and exercise it accordingly. In her speech, she emphasised on six women from the Bible – Miriam, Deborah, Queen Esther, Lydia, Phoebe and Priscilla.

She said that in a patriarchal society, these women rose above the patriarchy system. “If these women could stand out during the ancient time when patriarchal system was so strong, it should not be very difficult in today’s world,” she added.

Ileukaibe, Livelihood and Planning Expert, Divisional Management Unit, Peren, encouraged the women to make use of the surplus produce which they harvested from their fields and gardens to generate income through IGA. He informed the SHGs that Peren Division is initiating to form chairatsi (King Chilli) cluster development for the JFMCs under NFMP.

Resource person, Fr Paul Maipan, Director and Rector of Don Bosco Vocational Training Centre, Dimapur briefed the trainees the important usage of spices and ingredients in making pickle. He taught the right way/size and shape of cutting, slicing and chopping of the vegetable and meat items to be used for pickle.

Different method of pickle making was well explained. The SHGs learned fish, pork, and beef and mixed vegetable pickle making. He encouraged the SHGs members to continue to put into practice to become an expert.