PM-USHA Workshop at Unity College

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One-Day Workshop on “Preservation of Fruits and Vegetables”
Date: 7th March 2026 Time: 10:00 AM
Venue: Unity College, Dimapur

Resource Person: Ms. Orenponi Humtsoe, Proprietor of Hayo Foods, Burma Camp, Dimapur

A One-Day Workshop on “Vocationalisation of Higher Education” with the theme “Preservation of Fruits and Vegetables”was organized by thePM-USHA Monitoring Cell, Dimapur Government College, funded by theMinistry of Education under PM-USHA, Government of India, in collaboration with Unity College, Dimapur, Nagaland.

The programme was chaired by Ms. Avikali Chishi, Assistant Professor, Department of Political Science, Unity College, Dimapur. In her opening remarks, she highlighted the significance of the workshop and emphasized the importance of vocational education and skill development among students.

The programme began with the National Anthem, followed by the Welcome Address delivered by Dr. Adani Ngullie, Assistant Professor, Department of History and IQAC Coordinator, Unity College, Dimapur.In her address, she introduced the theme of the workshop and expressed gratitude to the organizers and the resource person. She also stressed the importance of such initiatives in promoting innovation, skill enhancement, and livelihood opportunities for students.

The Resource Person, Ms. Orenponi Humtsoe, Proprietor of Hayo Foods, Burma Camp, Dimapur, delivered an informative presentation on various food preservation techniques,includingdrying and dehydration, salting, sugaring, canning, and fermentation (wet and dry). She highlighted the importance of proper sterilization, noting that it plays a crucial role in maintaining the quality and longevity of preserved food products. She also mentioned that canning requires pressure-resistant jars, which may not always be practical for small-scale preservation.

The session also included a demonstration of various preserved food products prepared by the resource person, such as homemade turmeric powder, ginger powder, ginger candy, dried tomatoes, dried banana, dried spring onion, lemon preserved in salt, dried mango, and a jam made from orange, ginger, and lemon. She also shared preparation methods and practical tips, which generated great interest among the participants.

An interactive session followed, during which participants asked questions regarding the preservation of bamboo shoots, ginger, and the suitability of different fruits and vegetables for preservation. The resource person responded to the queries and shared her practical experience in food preservation and entrepreneurship.

The programme concluded with a Vote of Thanks delivered by Shri P. Supong Jamir, Associate Professor, Department of History and Member of the PM-USHA Monitoring Cell, DGC, who expressed gratitude to the host college, the resource person, the PM-USHA Monitoring Cell of Dimapur Government College, and all the participants for their support and participation in making the workshop a success. The session was attended by 14 faculty members and a total of 311 students, ensuring active participation and engagement.

Glimpses of the Workshop