ZERO, 28 Jul: Members of the Pega women SHG underwent a three-day vocational training programme on king chilli pickle preparation, organised here recently by the Anjaw KVK.
During the training, KVK food science and nutrition specialist Pooja Singnale provided hands-on guidance on scientific methods of pickle preparation, focusing on food safety, hygiene, and value addition.
The initiative aimed to empower the SHG members with skills in food processing and entrepreneurial development using locally available produce.
A total of 20 kilograms of king chilli pickle was prepared by the participants during the training.
To support their efforts, the KVK provided all essential materials, including ingredients, food-grade packaging, sealing machines, and attractively designed informative labels, besides providingFSSAI licence.
The pickles were sealed using a packing machine to make them airtight, enhancing shelf-life and ensuring better market appeal.
KVK Head Dr Debasis Sasmal commended the SHG members for participating in the programme, and encouraged them to take up food processing as a viable livelihood option. He also assured them of the KVK’s support in terms of scaling up their production and marketing efforts.
