The Nagaland Forest Management Project (NFMP), JICA, in convergence with Agricultural Technology Management Agency (ATMA) conducted 2 days training on Post Harvest Management (PHM) and Value Added Products of locally available vegetables and fruits at Forest Community Hall, Wokha on 7th and 8th June 2023.

Divisional Management Unit (DMU) Wokha of NFMP, Japan International Cooperation Agency (JICA), serves as an essential element for livelihood improvement and Income Generating Activity (IGA) security through SHGs under project villages.

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Wokha popularly known as the ‘Land of Plenty’ with enormous quantities of fruits and vegetables during the peak harvesting season requires an urgent need of Post Harvest Management (PHM) and value added products for their shelf-life and food security of the growing population. For this purpose, DMU in convergence with ATMA conducted 2 days training on PHM and value added products of fruits and vegetables from 7th-8th June 2023 at Forest Community Hall, Wokha, with Benthunglo Murry, Block Technology Manager (ATMA) and Lothungbeni Murry, Assistant Technology Manager (ATMA) as the resource person. The 2 days training were attended by 40 members comprising SHGs from Batches- I, II and III villages (NFMP) and interested women and youth.

The training commenced on 7th June with opening remarks where Benthunglo highlighted value added products of locally available vegetables and fruits as changing something from its original state to a high quality state which enhances the overall end product. Value added is very vital since it improvises the product quality and selling price thereby increasing the profit margin. She demonstrated on how to prepare Tomato Puree which is a good source of vitamins and minerals used to make gravies, sauces and dips. Thereafter, Lothungbeni demonstrated on preparation of Mixed Pickle (Brinjal & Chilli) which can be used as a side dish.

Moreover, the trainees were actively involved in the step processing of Tomato Puree and Mixed Pickle where they developed the skills for blending, filling, oil topping, packaging and storage.

On 8th June 2023 the session continued with importance and steps involved for Post Harvest Management (PHM) of fruits and vegetables by Lothungbeni where she demonstrated on preparation of Mango Jam by actively facilitating the trainees. After which she imparted the knowledge and skill for Passion Fruit Squash/Juice preparations and all the participants acquired hand-on experience and develop the skills for PHM and value added products of fruits and vegetables in a fruitful manner.

The training session ended with a closing remark by Suman W M Sivachar, IFS, DFO cum DMU Head, where all the participants gave positive feedbacks for improvisation of value added products towards livelihood sustainability followed by displaying of processed products namely Tomato Puree, Mixed Pickle (Brinjal and Chilli), Passion Fruit Squash and Mango Jam.

Steps for preparation of Tomato Puree

Ingredients: Tomato: 1 kg, Water: 3-liter, Salt: 2 teaspoons, Preservative: Vinegar/Sodium Benzoate 1g/1kg

Procedure:

1. Wash and rinse the tomatoes very well.
2. Using a knife, make ½ inch criss-cross cut on the base of the tomatoes.
3. Take a large pan and heat water in it where the water should be enough for the tomatoes to be immersed.
4. Add salt and let the water come to a rolling boil on a high heat.
5. Gently place the tomatoes in hot water, cook the tomatoes for 2-3 minutes.
6. Turn off the heat and cover the pan with lid.
7. Strain the tomato using strainer and let them cool to room temperature.
8. Peel off the skin and discard it.
9. Using clean chopping board and knife, chop it roughly.
10. Add the chopped tomatoes in a blender jar.
11. Strain and extract puree completely and add preservative.
12. Pour in a cube tray cover with foil and freeze it overnight, once they are frozen remove them and keep on air tight container/ sealed zip lock bag.

Steps for preparation of Mixed Pickle (Brinjal and Chilli)

Ingredients: Brinjal: 1kg, Chilly: 0.5 kg, Ginger: 1-2 finger, Garlic: 1-2 Head, Turmeric: 2 tsp, Red Chilli Powder: 3 tsp, Fenugreek: 2 tsp, Yellow Mustard: 3 tsp, Fennel: 1 tsp, Mustard Oil: 300 ml, Vinegar/ Lime: 150 ml, Salt: 2 tsp, Sodium Benzoate: 1 g.

Procedure:

1. Wash and remove the calyx of the brinjal and chilli.
2. Cut the brinjal lengthwise.
3. Add turmeric powder, chili powder, salt and leave it to sit for around an hour.
4. Lightly toast the fenugreek seed, yellow mustard and fennel separately. Grind it coarsely.
5. Peel and grind ginger and garlic coarsely.
6. Heat the mustard oil in a non sticky frying pan.
7. Add the ground ginger and garlic followed by fenugreek, fennel and mustard powder into the heated oil.
8. Fry the spices for 2-3 minutes in low flame.
9. Add brinjal and chilli, fry until its soft and almost cooked.
10. Add vinegar/lime and Sodium Benzoate, Cook for another couple of minutes
11. Allow it to cool before serving/ storing it in a jar and capping.

Steps for preparation of Passion Fruit Squash

Ingredients: Passion Fruit Juice: 1 liter, Sugar: 1kg, Water: 1litre, Citric acid: 20 g & 2.5g KMS

Procedure:

Passion Fruit -washing -trimming -Juice Extraction -straining -Juice measuring -Preparation of Syrup (Sugar+Water+Acid) heating just to dissolve -Straining -Mixing with Juice-Addition of Preservatives -Bottling -Capping-Storage

Steps for preparation of Mango Jam

Ingredients: Mango Fruit: 1kg, Sugar: 750g, Citric acid: 1.5 g

Procedure:

Ripe firm Mangoes – Washing Peeling (removing of seeds and core) – Pulping (Grinding) – Adding of Sugar – Boiling (stir continuously) – Addition of Citric acid – Judging of End-Point (Sheet Test) – Filling hot into sterilized bottles – Cooling – Capping – Storage (at ambient temperature)