C-CERP organized Food Processing Training on Pickle Making for the Self Help Groups of 7 JFMCs, Batch-I and II, NFMP under Peren Division on 10th March 2023 at Forest Resource Center, Jalukie.
The event was organized to commemorate International Women’s Day with women's SHGs. Liangsi Niumai, Director, C-CERP, in her welcome address, apprised that the event was organized as part of the convergence programme under the Nagaland Forest Management Project (NFMP). She stated that as a facilitating FNGO, assistance was provided to SHGs to improve and promote their skill in IGAs by utilizing their available farm products. She also encouraged the SHG members to learn the skill of making pickles and producing the products for consumption and to generate income.
Sr. Anita Nolis, Asst. Professor, St. Joseph College, Jakhama graced the occasion by planting and watering Litchi saplings. While inaugurating, she highlighted the source of survival for the litchi plant. She also encouraged the women to know their rights and exercise them accordingly. In her speech, she emphasized the six powerful Women from the Bible i.e. Miriam, Deborah, Queen Esther, Lydia, Phoebe, and Priscilla. She said that in a patriarchial society, these women rose above the system. She added, "if these women could stand out during the ancient time when the patriarchal system was most dominant, it should not be very difficult in today’s world".
Ileukaibe, Livelihood and Planning Expert, Divisional Management Unit, Peren, encouraged the women to make use of the surplus produce that 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 on the important usage of spices and ingredients in making pickles. He taught the right way/size and shape of cutting, slicing, and chopping the vegetable and meat items to be used for pickle. A different method of pickle-making was also explained. The SHGs learned fish, pork, beef, and mixed vegetable pickle making. He encouraged the SHGs members to continue to put into practice to become an expert.
(Mamang IA, Peren)
