Vocational Training on Processing of Fruits and vegetables
Krishi Vigyan Kendra, ICAR, Tura under the division of Home Science conducted 6 days vocational training programme on processing of fruits and vegetables w.e.f 1st /2/16 to 6th/ 2/16 at KVK Campus. A total number of 30 participants from 2 villages (Sangsanggre, Chunmati) attended the training programme. The training and demonstrations conducted during the 6 days programme are as follows.
Day 1: The participants were registered and welcome by the trainer. Thereafter A lecture was given on processing of fruits and vegetables and it’s important to prevent post harvest lost. As in this area varieties of fruits and vegetables are available during seasons but people are not aware or are lacking knowledge in proper storage, processing and preservation technique. Therefore large amount of fruits and vegetables are usually sold in local market during season and become scarcity during off season. Sealing machine and packaging of processed products were also shown to the trainees.
Day 2: In day 2 the training started with a lecture on processing and preservation of vegetables and the uses of different preservatives in correct amount and proportion to the products. The trainer also explained to the participants on hygienic preparation of process fruits and vegetables in order to prevent the growth of microorganism that spoils the products. A method demonstration on preparation of chilli pickle was done.
Day 3: In day 3 the programme started with a lecture on how to prepare jam from different locally available fruits and vegetables. Different steps and measure should be observed while preparing jam so that jam can be set properly without spoiling by burning or by overcooked the jam. Thereafter the farmers participated themselves in the demonstration on making of mixed fruit jam (orange, papaya, and banana) and the jam was well cook and set properly.
Day 4: In day four programme, the trainees were taught on importance of tuber crops and how it can be process or cook into different items if combine with other ingredients. The items that can be prepared from tapioca are chips, snacks, flour, sweet fries etc. Then a demonstration on preparation of tapioca nutri snacks and tapioca sweet fries was done. These snacks provide extra nutrient to the person consuming it.
Day 5: During the training programme in day 5 the trainees were taught on how to prepared tomato sauce from the locally available tomatoes as tomatoes are cheap during these season and easily available. Tomato sauce has to be cooked with other spices and stabilizing agent for a longer time to set the sauce properly.
Day 6: In day 6 the programme started with a brief lecture on the benefits and effectiveness of ginger towards health. The ginger should be grind and squeeze off the juice through muslin cloth. The ginger juice if combine with lemon juice and sugar syrup it gives good taste and flavour. This juice can be diluted with water and taken as health drink in small quantity. A method demonstration was done on preparation of ginger Ale. These products can be store for a longer duration of time.
The programme concluded on day 6 after which farmer trainer interaction was done. During the training the participants were engaged themselves in all the demonstrations, they give positive feedback and also were delighted with the programme as they have acquire new technological knowledge which they have never learnt or practice before. They have also decided to start small business at home with the available fruits and vegetables they have or cultivated in their garden in order to increase their income and support their family budget. The programme ended with a vote of thanks from the trainer.
The trainees were taught on processing and preservation techniques and method demonstrations was also done on how to process different products from different kinds of fruits and vegetables which is locally and easily available. Different types of packaging and labelling was also briefed and explained to the trainees. The trainees participated enthusiastically through methods of learning by doing.
