NABARD Launches Oyster Mushroom Production and Food Processing Initiative for SHGs in Diyun
Staff Reporter:
Diyun, 6th January 2024: In a significant stride towards rural empowerment, NABARD has inaugurated two impactful projects focusing on Oyster mushroom production for 25 farmers and a Micro Enterprise Development Programme (MEDP) on Food Processing for 30 SHG members. The launch ceremony took place in Khumchaikha and Sompoi I Villages of Diyun Circle, Changlang District, here on Saturday.
These transformative projects were sponsored by NABARD and will be implemented by the Changlang Community Resource Management Society (CCRMS), aiming to bolster the agricultural and entrepreneurial capacities of local communities.
Under the first project, 25 farmers will receive support to establish 10 mushroom production units at diverse locations, serving as demonstrative models for scalable replication. Oyster mushrooms, known for their rich nutritional content, will be cultivated, emphasizing their value as a source of nutrition, medicine, and dietary sustenance globally.
Simultaneously, the second project will see thirty members from various SHGs undergoing training in the production of a wide array of food products. This includes vegetable and non-vegetable pickles, Indian gooseberry (amla) and ginger candies, potato and banana papad, cookies, jams, millet cookies, tapioca and banana chips, local soybean products, etc. The comprehensive training will encompass proper packaging and selling techniques to equip participants with the skills needed to thrive in the market.
Addressing the gathering, Kamal Roy, DDM NABARD, emphasized the nutritional significance of mushrooms and reiterated NABARD's commitment to empowering farmers and SHG members through skill development. He highlighted the organization's various developmental programs designed to benefit SHGs and farmers, underscoring the importance of skill-building initiatives for sustainable livelihoods.
Olson Tamut, BM, SBI, Diyun Branch, encouraged SHGs to approach their activities with a dedication to sustainable income generation. He stressed the significance of widespread dissemination of information to attract more participants to such training programs, assuring bank support post-training for credit linkages to establish livelihood-generating units.
Nanju Simai Tithak, District Project Director at CCRMS, shed light on the comprehensive nature of the projects and the phases undertaken. Farmer testimonials provided first-hand insights into the impact and success of the Oyster Mushroom Production project. Tithak also detailed the aspects of the Food Processing Programme, highlighting the focus on packaging and effective pricing strategies to ensure a reasonable income for SHGs. This initiative marks a significant step towards fostering rural entrepreneurship and sustainable agricultural practices in the region.