Tuesday, May 17, 2022
 
 
   
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
   
   

You can get e-magazine links on WhatsApp. Click here

TECHNOLOGY

CSIR-CFTRI to hold virtual event on sustainable rural food processing
Tuesday, 09 November, 2021, 08 : 00 AM [IST]
Our Bureau, Bengaluru
CSIR-Central Food Technological Research Institute (CFTRI) is organising online training under the CSIR Integrated Skill Initiative for the benefit of SHGs and rural entrepreneurs who are interested in food processing.

National Rural Livelihoods Mission (NRLM) was launched by the Ministry of Rural Development (MoRD), Government of India, and it envisages to alleviate rural poverty by enabling the poor households to access gainful self-employment and skilled wage employment opportunities, resulting in appreciable improvement in their livelihoods on a sustainable basis, through building strong grassroots institutions of the poor.

Under this programme, poor women have been mobilised to form their own institutions like Self Help Groups and higher order community institutions at village, panchayat, cluster, block as well as district levels to carry out various social activities and delivery of services. Activities of these community institutions include strengthening financial and livelihoods support services and imparting skills to the rural population.

Furthermore, Start-up Village Entrepreneurship Programme (SVEP), the sub-scheme under the Deendayal Antyodaya Yojana - National Rural Livelihoods Mission (DAY-NRLM) focusses on supporting small entrepreneurs, individual and group through various business support services as well as credit support. A large percentage of the enterprises supported through the various programmes of the MoRD support enterprise in the food processing sector.

This programme is targeted for Self-Help Groups (SHGs) registered under State/National Rural Livelihoods Mission (SRLM / NRLM). Though the priority and the targeted group is SHGs, rural entrepreneurs can also apply for this programme (individual registrations). One SHG can nominate a maximum of five members to attend this programme.

The virtual training programme course consists of processing of locally grown agri-commodities with 1-2 case studies; Jam, jelly and ketchup processing; Ingredients and formulations for variety papad and chips making; Processing and preparation of variety pickles: Packing, labelling, branding and marketing requirements; Hygiene, nutrition standards & FSSAI requirements; Requisite skills for creating linkages with livelihoods opportunities; Interfacing with DICs for state government support.

The total intake for this training programme is 200 seats (first come first served basis). The Registration Fee: Rs. 1,180 (including GST) and last date for payment & registration is November 12, 2021, or reaching 200 applications whichever is earlier. The Date & Time of the Webinar is November 18, 2021 - 09:30am to 1:00pm & 2:00pm to 4:30pm. E-Certificates will be issued to those who successfully complete the programme.
 
Print Article Back FNB News Twitter
Post Your commentsPost Your Comment
* Name :    
* Email :    
  Website :  
Comments :  
   
   
Captcha :
 

 
 
Food and Beverage News ePaper
 
 
Interview
“Assured incomes, zero hunger, food security and improved nutrition”
Past News...
 
FORTHCOMING EVENTS
 

FNB NEWS SPECIALS
 
Overview
Packaged wheat flour market growth 19% CAGR; may reach Rs 7500 cr: Ikon
Past News...
 
 
Advertise Here
 
Advertise Here
 
Advertise Here
 
Recipe for Success
Bartending ‘interesting accident’, states aspiring mathematician Lal
Past News...



Home | About Us | Contact Us | Feedback | Disclaimer
Copyright © Food And Beverage News. All rights reserved.
Designed & Maintained by Saffron Media Pvt Ltd