Solan, September 11
The Faculty of Applied Sciences and Biotechnology (FASB), Shoolini University, organised a two-day hands-on workshop on “Tomato Processing, Value Addition and Commercial Ketchup Production” on September 10 and 11, with around 40 members of Self-Help Groups (SHGs), Community Level Federations (CLFs) and aspiring women entrepreneurs participating in the programme.
Organised in collaboration with the Block Development Offices (BDO), Solan and Kandaghat, the workshop focused on developing practical skills in tomato processing and value addition while highlighting opportunities for women-led entrepreneurship, SHG-based enterprises and sustainable livelihood generation in the region.
The participants received hands-on training in tomato processing, puree and paste preparation, value-added tomato products, commercial ketchup and sauce production, packaging and preservation techniques, quality control, FSSAI requirements, costing and entrepreneurship. The practical sessions were designed to help participants understand how locally available tomato produce could be converted into marketable products and potentially developed into small-scale business ventures.
The programme was conducted under the guidance and support of Prof. Dinesh Kumar, Dean, FASB, Prof. Pankaj Chauhan, Head, School of Bioengineering, FASB, and Prof. Somesh Sharma, Associate Dean, MS Swaminathan School of Agriculture and Controller of Examinations.
Dr. Sunakshi Gautam and Dr. Vinay Chandel, Assistant Professors, FASB, were actively involved in the programme. Dr. Ravi Kant, Dr. Nitika Thakur, Organising Secretary, Suman Sharma, Pooja Verma, Vinta and Vaibhav, PhD scholars, along with Narender Sir and his team, also contributed to the successful conduct of the workshop.
The workshop provided participants with an understanding of the complete process, from raw tomato handling to the preparation, preservation, packaging and commercialisation of finished products. The sessions also highlighted the importance of quality standards, food safety compliance and proper cost calculation in establishing viable food-processing enterprises.
The initiative aimed to strengthen entrepreneurial skills among women and SHG members and encourage them to explore tomato-based value-added products as a source of income and sustainable livelihood.
Dr. Nitika Thakur, Organising Secretary, expressed sincere gratitude to the dignitaries, resource persons, BDO officials, supporting staff, Narender Sir and his team, and all the participants for their valuable contribution and cooperation in making the workshop successful.
The workshop concluded with an emphasis on the potential of food processing and value addition to create local employment, strengthen women-led enterprises and promote sustainable economic opportunities in the region.
