STATE TIMES NEWS
JAMMU: The three day training on “Post-Harvest processing and Value addition of Fish under CIFT Schedule Caste Sub Plan (SCSP) project “Entrepreneurship development among Scheduled Caste (SC) communities through Post-Harvest management and value addition of fishes” organised by Krishi Vigyan Kendra, Jammu concluded here on Friday.
The objective of the training was to demonstrate the protocol for post-harvest handling and preparation of value added products from fish in order to create awareness for livelihood support among SC community through initiating small scale entrepreneurship. The trainees comprised 20 youth belonging to Jammu district.
While inaugurating the programme, the Chief Guest Vice Chancellor Prof. J P Sharma, opined that this kind of hands-on training will be beneficial to the youths in supporting their livelihood in remote areas. De-boning and value addition of fish will not only help in increasing local consumption of fish in the state but also enhance profitability of the farmers significantly.
He ensured full support of the KVKs and University to the participants for entrepreneurship development and business establishment.
He quoted that Rural Youth can take it as a career opportunity because there is increasing demand on the value added products of fish.
Dr. S K Gupta, Director Extension, SKUAST-J urged to adopt new technologies and methods for uplifting the profession and new techniques for marketing of their produce. Dr Punit Choudhary, Sr Scientist & Head, KVK Jammu addressed the farmers and informed that fish is high value protein diet for growing children and de-boning of carp flesh will help in higher consumption of fish among them.
Poonam Seharawat guided about branding and marketing problems to the participants. A training manual entitled “Value added products development from fish” was also released during the programme for future reference.
During 3 day training, Dr. Prem Kumar, Scientist (Fisheries) practically demonstrated the post-harvest handling of fish, fillets preparation, preparation of fish fingers, fish balls, fish cutlets, fish steaks, fish curry, fish pickle and fish silage.
The trainees participated enthusiastically for learning the techniques and have shown interest in forming a self help group for setting up small scale enterprises.
A mushroom demonstration unit established by Dr. Muneeshwar Sharma, Scientist as a component of Integrated farming system was also inaugurated during the visit of Vice Chancellor, SKUAST-J at KVK Jammu.
Vote of thanks presented by Dr. Amitesh Sharma, Scientist, KVK Jammu.