ATMA Kohima conducted a district training on 5th November 2022 at Rengma Fellowship, Bayavü colony, Kohima with Vimenuo Mere, BTM Jakhama, Ketsivino Nakhro, ATM ATMA Sechu-Zubza Block and Vitsonuo Solo, ATM Jakhama Block as the resource persons.
The topics on oyster mushroom cultivation, package of practices for winter crops and value addition for Ginger & Scallion/leek were taken up. The programme was organized with an objective to uplift the women SHGs, house-wives and unemployed youths to come up with self-sustainable livelihood.
Keeping in mind the potential opportunity in improving the socio-economic status for the house-wives and the educated youth, an intensive training on cultivation practices for oyster mushroom. During the programme, resource person Vimenuo Mere, BTM Jakhama Block briefed on the potential opportunities in mushroom cultivation at domestic level. Oyster mushroom has an exotic flavor with nutritional and medicinal values which provide antioxidants, anti-inflammatory effect, vitamins and so is a good choice for diabetes and heart disease patients and also for weight loss stated the resource person. The training program was followed up by practical sessions following a detailed step wise process in the cultivation practices for oyster mushroom. Participants also enthusiastically took part in the practical session which was followed by questioning and interaction sessions.
Resource person Ketsivino Nakhro, ATM Sechu-Zubza Block stated that Ginger is a significant business flavor crop and is utilized overall as zest for seasoning in several food sources and food items and utilized in medication due to various health benefits. Step by step procedure on how to make ginger candy was demonstrated. The participants were further encouraged to try ginger candy making not only for themselves but produce commercially as it will also help generate income.
The resource person Vitsonuo Solo, ATM Jakhama Block, taught the participants how one could make Scallion/Leek pickles to add more value to the locally available vegetable. The participants were encouraged to take up the method of pickling to add more value to their seasonal vegetables and how this could in turn help them earn a good income when done consistently.
The Scallion/Leek pickle was made using locally grown organic Scallion/Leek, Local Basil and local King chillies. The resource person stressed upon how we can utilize our locally available produce in the form of pickles which not only adds more value to them but also extends their shelf life.
Altogether, 46 participants attended the programme and got benefitted. Winter seeds like Broccoli, Cabbage, Cauliflower, Radish, Green pea, Carrot, Turnip, Pakchoi, Knolkhol and Mushroom spawns were distributed to the participants.
(DIPR)
