Community Canning & Training On Fruit Preservation

Community Canning & Training on Fruit Preservation

The Community Canning and Training Scheme in Assam aims to empower individuals, particularly women, by teaching them essential skills in fruit preservation. Managed by the Deputy Director of Agriculture, this initiative promotes the preparation of various preserved items from seasonal fruits and vegetables, enhancing self-sufficiency and providing nutritional benefits to the community.

Overview of the Scheme

Established in 1978 and later transferred to the Directorate of Horticulture and Food Processing in 2008, the Deputy Director of Agriculture (Fruit Preservation) in Assam oversees this crucial scheme. The primary objective is to educate the public, especially women, on techniques for preparing various preserved products such as jams, jellies, pickles, sauces, and chutneys using locally sourced seasonal produce. The training is conducted both at community centers and in the field, ensuring hands-on guidance from trained staff. Currently, there are 21 Community Canning and Training Centers spanning 19 districts, with one center under the District Council in Diphu. Each center is managed by a Sub-Divisional Agricultural Officer (SDAO).

Since its inception, the Community Canning and Training Centers have garnered widespread acclaim among local populations, facilitating the preservation of fruits and vegetables effectively. The centers not only provide facilities for creating various preserved items but also conduct training programs that have significantly benefited women’s groups, organizations, and NGOs. Moreover, these centers generate some revenue, which is periodically deposited into the government account.

Benefits of the Scheme

• Empowerment of Women: The scheme specifically focuses on providing facilities for fruit and vegetable preservation to women and housewives throughout the state.
• Expert Guidance: Participants can engage in home-scale preservation and canning of seasonal produce under professional supervision, ensuring quality and safety.
• Value Addition: The program encourages the production of value-added products such as jams, jellies, squashes, sauces, chutneys, and pickles at minimal costs.
• Training Opportunities: Training sessions last from one day to six days, catering to various groups, including Mahila Samitis, SHGs, and college students, particularly in rural regions (with dairy processing covered in one-day training).
• Entrepreneurial Development: The initiative aims to train individuals to establish small-scale cottage industries in fruit and vegetable processing, promoting self-employment. These training sessions typically last between seven to fifteen days.
• Certification: Participants who complete the training receive certificates, enabling them to start their own enterprises.

Eligibility Criteria

• Women, housewives, and individuals from various organizations such as Mahila Samitis and SHGs are eligible for training sessions of one, three, or six days.
• Participants looking to embark on small-scale cottage industries in fruit and vegetable preservation can enroll in training that lasts from seven to fifteen days.
• Successful candidates will be awarded certificates, allowing them to initiate their own ventures.

Application Process

To apply for the training programs, beneficiaries can follow these steps:

• Contact Local Centers: Individuals should reach out to their district’s Community Canning and Training Centers for guidance and registration.
• Direct Application: Alternatively, applications can be submitted to the Director of Agriculture (F.P) Assam, located at Ulubari, Guwahati-07.

Official Source

For more information on this scheme and its offerings, visit myScheme.gov.in.