Skill Development Programs at CSIR-CFTRI for micro-entrepreneurs
2 min readMysuru: CSIR-Central Food Technological Research Institute (CFTRI) is organizing two Skill Development Programs in Spice Processing on 20th September, 2022 (Tuesday) and Post-Harvest Technologies for Horticultural Crops on 30th September, 2022 (Friday) under CSIR Integrated Skill Initiative for the benefit of the budding entrepreneurs / micro-entrepreneurs / startups, SHGs and entrepreneurial aspirants with very nominal registration fee.
Founded in 1950, CSIR-CFTRI, Mysuru, is a constituent laboratory of Council of Scientific and Industrial Research (CSIR), under Department of Science & Technology, Government of India. It is a well-regarded research and development institution in the field of food science and technology which is actively engaged in the creation of novel and sustainable solutions for national development. The Institute has expert faculties who have considerable years of experience in the area of Food Science & Technology.
India is the world’s largest producer, consumer and exporter of spices; the country produces about 75 of the 109 varieties listed by the International Organization for Standardization (ISO) and accounts for half of the global trading in spices. Indian spices are the most sought-after globally, given their exquisite aroma, texture, taste and medicinal value. India has the largest domestic market for spices in the world. The workshop on Spice Processing will be conducted in a hybrid mode, i.e. both offline and online mode.
30 participants can visit the Institute for offline participation on first come first serve basis. The program will cover in detail about the current status and opportunities in spice processing, spice nutraceuticals and trends towards their value addition, analytical methods in spice processing, encapsulation of flavors and colorants, fumigation and infestation control for safe storage of spices, food safety standards and regulation in spice processing etc.
According to APEDA records, India is the world’s top producer of vegetables like ginger and okra and the leading producer of fruits including bananas, papayas, and mangoes. Utilizing India’s capacity for processing fruits and vegetables into frozen (IQF), canned, pulp, puree, paste, sauces, dressings, flakes, dices, dehydration, pickles, juices, slices, chips, jams, and jellies etc. presents a significant opportunity.
The key topics in the one-day workshop on “Post-Harvest Technologies for Horticultural Crops” covers role of packhouse in post-harvest handling of horticultural products, technologies for estimation of shelf life and pack house operations of fruits & vegetables, packaging requirements for fresh fruits & vegetables, equipments for fruits & vegetables processing, dehydration and canning of fruits & vegetables, fruit juices and beverage manufacture, cold storage for fruit & vegetable products.
Those who are interested to attend these workshops may go through the details available online at https://www.cftri.res.in/sdp
– Team Mysoorunews
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