The PM-USHA Monitoring Cell, Dimapur Government College, organised a one-day workshop on “Preservation of Fruits and Vegetables” on 8 October 2025 at the College Auditorium. The event was funded by the Ministry of Education under the PM-USHA initiative and aimed to promote the vocationalisation of higher education.
Orenponi Humtsoe, Proprietor of Hayo Foods, Burma Camp, Dimapur, served as the resource person for the session.
Humtsoe conducted an insightful presentation on various traditional and modern methods of food preservation. She highlighted the importance of food preservation in reducing wastage, promoting sustainability, and creating entrepreneurial opportunities. Participants learned practical techniques such as dehydration, pickling, and jam-making, as well as the scientific principles behind extending the shelf life of fruits and vegetables.
The interactive session allowed students and faculty members to clarify their doubts and share local preservation practices. The workshop encouraged participants to explore small-scale food processing as a viable vocational option.
The event was supported by the Skill Development Committee, IQAC, ICT Committee, PM-USHA Monitoring Cell, and Event Management Committee of Dimapur Government College. Refreshments were served at the end of the program.
The well-organised workshop provided valuable hands-on knowledge about food preservation techniques and inspired participants to implement sustainable food practices in both personal and professional settings.
