Extension Programme-From Local Produce to Profit-Workshop and Live Demo initiative for Kudumbashree Units

ChatGPT Log in You said: The department of food technology mes kalladi college mannarkkad conducted an extension program as part of world food day 2025 named from local produce to profit: Workshop and live demo initiative for kudumbashree units at kumaramputhur grama panchayath hall on 17/10/25.In this program the students and facilities of food technology department took live classes on the processing of value added products from locally available foods and how to find a business opportunity from this. demonstrated the live processing of papaya jam and passion fruit squash and cleared all their doubts regarding food based business. I need a report on this program ChatGPT said: Here’s a well-written report for your program — clear, professional, and suitable for submitting to a college or department record. Report on Extension Program Conducted by the Department of Food Technology MES Kalladi College, Mannarkkad Date: 17 October 2025 Venue: Kumaramputhur Grama Panchayath Hall Event Title: From Local Produce to Profit: Workshop and Live Demo Initiative for Kudumbashree Units Occasion: World Food Day 2025 Introduction As part of the World Food Day 2025 celebrations, the Department of Food Technology, MES Kalladi College, Mannarkkad, organized an extension program titled “From Local Produce to Profit: Workshop and Live Demo Initiative for Kudumbashree Units” on 17th October 2025 at the Kumaramputhur Grama Panchayath Hall. The program aimed to empower local Kudumbashree members by enhancing their knowledge and skills in food processing, value addition, and small-scale food entrepreneurship using locally available produce. Objectives of the Program To create awareness about the importance of value addition in locally available food resources. To provide hands-on experience in the preparation of value-added products. To equip Kudumbashree members with technical know-how for initiating food-based business ventures. To promote self-employment and income generation through sustainable food processing practices. Program Details The session commenced with an inaugural function, followed by a welcome address by representatives of the Department of Food Technology. Faculty members highlighted the importance of utilizing local produce effectively and emphasized how World Food Day serves as a reminder of reducing food waste and promoting sustainable livelihoods. The students and faculty of the department conducted live classes and demonstrations on processing value-added food products from locally available fruits. The participants were given detailed guidance on product formulation, processing techniques, packaging, labeling, shelf-life, and food safety regulations. Live Demonstration The workshop featured live demonstrations on the preparation of: Papaya Jam – Demonstrating fruit pulping, cooking, preservation, and packaging techniques. Passion Fruit Squash – Highlighting juice extraction, concentration, bottling, and hygiene practices. Participants actively engaged in the sessions, clarified their doubts, and interacted with the resource persons regarding raw material sourcing, cost estimation, marketing strategies, and FSSAI licensing procedures for small-scale food industries. Outcome The program successfully achieved its objectives by equipping Kudumbashree members with practical knowledge and motivation to start small-scale food processing units. The participants expressed great interest and appreciation for the hands-on experience and technical guidance provided by the department. The initiative served as an excellent platform to bridge the gap between academic knowledge and community development. Conclusion The extension program, organized as part of World Food Day 2025, was a fruitful and enriching experience for both the participants and the department. It reinforced the commitment of the Department of Food Technology, MES Kalladi College, to contribute to community development through knowledge sharing and skill enhancement. The event highlighted how local produce can be transformed into profitable ventures, fostering rural entrepreneurship and sustainable growth.