Guwahati: Aaranyak, a premier biodiversity conservation organisation, recently conducted a practical, day-long training session on handmade tea processing for marginalized women from the Karbi community residing in the Kaziranga-Karbi Anglong Landscape in Assam.
This initiative aimed to foster economic empowerment among the women of the Karbi community and revive traditional methods of tea processing.
The handmade tea processing workshop aimed at teaching traditional, non-industrial tea-making techniques, emphasizing skill and experience over machinery.
The training took place at the tea processing shed of Mina Tokbipi, a renowned local entrepreneur in the artisanal tea sector, who partnered with Aaranyak to host and conduct the session.
“Participants were guided through every step of processing 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,” Aaranyak stated.
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.
Besides, the research-driven organisation conducted a two-day training programme on food processing for the Karbi women from the same region to promote sustainable livelihoods and empower local communities.
The training, which took place at the Community Resource Center in Chandrasing Rongpi Memorial High School at Chandrasing Rongpi Village in Kohora, specifically focused on the processing and value addition of jackfruit as a plant-based alternative to meat.
The objective was to equip the 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 at encouraging the participants to explore jackfruit as a versatile ingredient for ready-to-eat and ready-to-cook products that can serve as an alternative to meat.
Over nine women from Kohora and the surrounding areas took part in the training.
The participants gained experience in preparing a range of value-added jackfruit products, including pickle, chop, cutlet, and chilli jackfruit.
The training subsequently addressed crucial elements like packaging, preservation techniques, and marketing strategies designed for small-scale producers.
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Sharing her experience, participant Anjona Rongpharpi said: “Learning and experiencing were both informative and enjoyable. The training has equipped the local women with new possibilities. We also thanked the trainers for their time and effort devoted to our learning. We will try to carry forward, share it with others, and make the best use of this wonder fruit that grows so abundantly around us.”
