Correspondent
Wokha, Nov 6 (NPN): A 15-day Micro Enterprise Development Programme (MEDP) on food processing and value addition, focusing on banana chips, pickles and probiotic beverage enterprise development, was inaugurated at Phiro Khumshum Ki, Church Colony, Wokha, on November 6.
The programme is sponsored by NABARD Regional Office, Dimapur, and implemented by the Mass Educational Welfare Society (MEWS), Wokha. Deputy Commissioner (DC) Wokha, K. Mhathung Tsanglao, attended the inaugural programme as the special guest.
The training programme aims to equip participants with practical knowledge and skills in food processing and value addition while promoting small-scale enterprises and sustainable livelihood opportunities.
Addressing the gathering, Tsanglao emphasised the importance of collective efforts, value addition and proper pricing for the long-term sustainability of small enterprises. He encouraged participants to explore ways of enhancing the value of their products to improve marketability and returns. Observing that many individuals were already engaged in producing traditional items such as chips and pickles, he suggested that producers form groups or cooperatives to collectively market their products and strengthen their business prospects.
The DC also highlighted the growing role of women in rural entrepreneurship, particularly through Self-Help Groups (SHGs). Encouraging women to become economically self-reliant, he said training programmes such as MEDP offered opportunities to develop skills, generate income and improve livelihoods.
He urged participants to make the best use of the training and translate the skills acquired into sustainable income-generating activities that would contribute to the economic upliftment of their families and communities.
Speaking at the programme, NABARD District Development Manager (DDM), Chitebuni Kricho, outlined the objectives of the MEDP and stressed the importance of promoting micro-enterprises through skill development. She said funding and implementing agencies worked together to ensure the effective execution of such programmes, adding that implementing agencies played a key role in motivating and supporting participants throughout the training period.
Kricho said the programme would provide holistic training, covering aspects such as packaging and labelling, to equip participants with the skills necessary for self-reliance and entrepreneurship.
Technical Officer (Food Engineering and Technology), KVK Wokha, Dr. Thungchano Ezung, delivered sessions on entrepreneurship development, food safety and hygiene, fermentation techniques, packaging, branding, food quality standards and various food-processing methods.
She also stressed the importance of maintaining food safety standards and complying with Food Safety and Standards Authority of India (FSSAI) regulations. Ezung cautioned participants to take food safety requirements seriously, noting that businesses could be traced through their 14-digit FSSAI registration or licence number and action could be initiated in cases of violations. She further encouraged participants to adopt proper fermentation techniques in line with food safety and quality standards.
The programme was chaired by secretary, Tchutho FPO Ltd., M. Jacob Khuvung, while the vote of thanks was proposed by chairman, MEWS Wokha, Lanchibemo Tsopoe.