Guwahati: In order to facilitate economic empowerment of women and preservation of traditional knowledge systems, premier biodiversity conservation organization Aaranyak organized a day-long practical training recently on processing of handmade tea for marginalized Karbi community women from Kaziranga-Karbi Anglong landscape in Assam.
The objective of the handmade tea processing workshop was to provide training in traditional, non-industrial tea-making methods that rely on skill and experience rather than machinery. The training was held at the tea processing shed of Mina Tokbipi, a celebrated local entrepreneur known for her work in the artisanal tea sector, who collaborated with Aaranyak to host and lead the session.
“Participants were guided through every step of processing of handmade tea, starting from identifying and plucking high-quality leaves, techniques of withering and manual rolling, controlling oxidation levels and naturally drying the tea to preserve its flavour and nutrients. Throughout the session, the emphasis remained on preserving the purity and integrity of traditional methods that have been practised by local communities for generations,” says a Press statement of Aaranyak.
By equipping women with new skills and reviving traditional methods of tea processing, Aaranyak aims to promote sustainable livelihoods, encourage small-scale local entrepreneurship, and strengthen the role of women as key contributors to the region’s economy and cultural continuity.
In a similar endeavour, to promote sustainable livelihoods and to empower local communities, this research-driven organisation conducted a two-day training programme on food processing for the Karbi women from the same region.
The training focused on the processing and value addition of jackfruit as an alternative to meat, and was held at the Community Resource Center, Chandrasing Rongpi Memorial High School, in Chandrasing Rongpi Village, Kohora, Karbi Anglong, Assam.
The objective was to equip the local women participants with practical knowledge and skills to process jackfruit into value-added products, thereby promoting food security, reducing food waste, and enhancing entrepreneurship through sustainable and cost-effective practices. The sessions also aimed to encourage the participants to explore jackfruit as a versatile ingredient for ready-to-eat and ready-to-cook products that can serve as alternative to meat. Nine women from Kohora and surrounding areas took part in the training.
This was followed by a hands-on session, where participants learned to prepare various jackfruit-based products including pickle, chop, cutlet, and chilli jackfruit as a meat substitute and then the focus shifted to packaging, preservation techniques, and marketing strategies tailored to small-scale production. Emphasis was placed on cost-effective tools and identifying entrepreneurial opportunities for women and youth. This was followed by further practical engagement, group discussions, and experience-sharing among participants, stated a press release.
Also Read: Assam: Drugs worth Rs 4.5 crore seized in Silchar
Also Watch: