More than 80 farmers/herders participated in a vocational training imparted by Krishi Vigyan Kendra, Nyoma (SKUAST-K) at different hamlets of Hanle village.

 

A brief introduction to the importance of animal-based food products for human health and maintenance of hygiene during their production and storage were imparted.

Dr. Anwar Hussain, Subject Matter Specialist/Junior Scientist, Food Technology conducted a vocational training on ‘Preparation of meat pickle and paneer making’.

 

He informed that meat, one of the important foods of Changthang region, is stored for about 3-4 months during the winter season.  The natural preservation due to freezing and drying are unhygienic which also led to the maximum loss of nutrients as well as sensory attributes. Preservation of meat by pickling is a new and easy method in which there is a minimum loss of the aforesaid properties.

While briefing about paneer making, he stressed about the preparation and consumption of fresh paneer as the processed/canned paneer available in the market is loaded with preservatives and other chemicals. 

He further noted down the steps and ingredients required and demonstrated the procedures for pickle as well as paneer making. The products were packed in glass bottles to check the shelf life during the storage period. 

The scientists during the tour also checked the performance of vegetables under low tunnels (a small and low-cost polyhouse).

Dr. Kunzes Angmo, SMS/Junior Scientist, Rangeland/Ecology was also present.