Stepping up efforts to encourage entrepreneurship in jackfruit processing, the GCCI women’s wing in association with Krishi Vigyan Kendra, ICAR, old Goa, took the initiative to conduct a three-day workshop recently.
In all 24 individuals participated in the workshop conducted by Dr Priya Devi, ICAR and Sunetra, KVK. Pointing out the numerous uses of jackfruit, Dr Devi, said that, the fruit like coconut can be put to use right from its skin to the seed. Various recipes such as jackfruit kababs, seed kheer, gulab jamun were demonstrated using both raw and ripe jackfruit. The machinery used to cut and pulp jackfruit was also demonstrated. Participants were taught to make jackfruit pulp, papad, pickle, squash and bulbs in brine solution. The third day of the workshop had officials from the MSME Institute and FDA talking about licenses required to start a processing unit. Dr. Jennifer Lewis e Kamat, chairperson, women’s wing, GCCI, was the chief guest at the valedictory function. Dr E B Chakurkar, director of ICAR, said that, value addition in jackfruit would help in doubling the farmer’s income. HRC Prabhu, KVK welcomed the gathering while Dr Priyadevi, scientist and Sunetra Talaulikar, were the resource person and co-ordinated the programme. The programme was coordinated by Christabel Shrivastava, member, women’s wing, GCC. The workshop is the third in the series organised by the GCCI in recent months.