A one-day training session on mushroom cultivation and product development was organised for rural women at Shoolini University.
The event was a part of the initiative for ‘Social empowerment and sustainability of rural population in western Himalayan region’, and was jointly organised by the MS Swaminathan School of Agriculture and the School of Bioengineering and Food Technology. Over 20 women from nine self-help groups (SHGs) in Solan block participated in the training programme. It equipped the women with comprehensive knowledge of mushroom cultivation techniques and product development from various fruits and vegetables. Dr Somesh Sharma, Associate Dean of the MS Swaminathan School of Agriculture, inaugurated the programme. While addressing the participants, he said, “Women’s enthusiasm and eagerness to learn are truly inspiring. This training provided them with knowledge on mushroom cultivation techniques and product development, focusing on sustainable practices and economic profitability.” Comprehensive details on various mushroom species and their year-round profitability potential were discussed and the session also covered cultivation practices and strategies for managing production issues.
During the hands-on sessions in the food processing lab, participants made mushroom cookies, tomato ketchup and puree, which received positive feedback for their taste and quality. The sessions emphasised the significance of adding value through food processing, reducing spoilage, and increasing productivity.
