C-CERP organizes pickle making training for SHGs

Care-Center for Environment and Rural Poor (C-CERP) organized food processing training on pickle making for the Self Help Groups (SHGs) of 7 Joint Forest Management Committees (JFMCs), Batch-I and II, Nagaland Forest Management Project (NFMP) under Peren Division, on March 10, at Forest Resource Center, Jalukie.
In a press statement, C-CERP, supervisor Peren range, Maningbiliu Pamai informed that the event was organized to commemorate International Women’s Day with the women SHGs. C-CERP, director, Liangsi Niumai, in her welcome address apprised that the event is organized as part of convergence program under NFMP. She stated that as a facilitating FNGO, assistance were provided to SHGs to promote and improve their skills in IGAs by utilizing their available farm products. She 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, St. Joseph College, Jakhama, assistant professor, Sr. Anita Nolis, graced the occasion by planting litchi sapling.
In her speech, Sr. Nolis emphasized on the importance of water and its significant role in keeping the plants around the planet alive.
She also talked about the six powerful women from the Bible i.e. Miriam, Deborah, Queen Esther, Lydia, Phoebe and Priscilla. She stated that these strong women stood above the patriarchy during their time. She said that if these women could stand out during the ancient time when patriarchal system was most dominant, it should not be very difficult in today’s world.
Livelihood and planning expert, divisional management unit, Peren, Ileukaibe 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 has initiated to form chairatsi (King Chilli) cluster development for the JFMCs under NFMP.
Director and rector of Don Bosco Vocational Training Centre, Dimapur, resource person, Fr. Paul Maipan, briefed the trainees on 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 also explained. The SHGs learned fish, pork, beef and mixed vegetable pickle making.