PM USHA MONITORING CELL
Report On:
One-Day Workshop on Vocationalisation of Higher Education on the theme “Preservation of Fruits and Vegetables”
Date: 8th October 2025 Time: 1:00 PM – 2:30 PM Venue: College Auditorium
Resource Person: Ms. Orenponi Humtsoe
Proprietor, Hayo Foods, Burma Camp, Dimapur
The one-day workshop on “Preservation of Fruits and Vegetables” was organized by the PM-USHA Monitoring Cell, Dimapur Government College, and funded by the Ministry of Education, Government of India under the PM-USHA scheme.
The programme commenced with an opening remark by the chairperson, Er. Modozho Mathew Dukru, Assistant Professor and HoD, Department of Computer Science, who highlighted the importance of vocationalisation in higher education. This was followed by the National Anthem, sung by all participants.
A welcome address was delivered by Dr. Temsusenla Jamir, Assistant Professor and HoD, Department of Psychology, who elaborated on the theme of the workshop and extended a warm welcome to the resource person. She emphasized that the initiative represents a progressive step in enhancing higher education by equipping students with practical skills for real-world challenges and promoting sustainable and inclusive development.
The resource person, Ms. Orenponi Humtsoe, Proprietor, Hayo Foods, Burma Camp, Dimapur, shared her expertise in food preservation, highlighting the importance of using locally grown, pesticide-free produce for safe and nutritious preserved foods. She emphasized that food preservation is crucial to reduce food waste and ensure food security, and that lack of knowledge is often the main cause of spoilage.
Ms. Humtsoe discussed and demonstrated several preservation methods:
- Canning — for vegetables like tomatoes, emphasizing sterilization, proper slicing, and storage.
- Sun drying and dehydration — including examples like bitter gourd, mango, and tomatoes.
- Freezing — maintaining nutritional value and original taste of produce; noted as the most effective method.
- Fermentation — including dry and wet fermentation, with lactic fermentation highlighted for preparing probiotic drinks beneficial to gut health.
- Pickling — common issues like spoilage were addressed, emphasizing that ingredients must be completely dry and sterilized to prevent fungal growth.
- Sugaring — preparation of jams, jellies, and candied fruits, with citric acid added to prevent bacterial growth.
During the interactive session, participants raised queries regarding preparation of banana candy and the difference between refrigeration and freezing. The resource person clarified that freezing is the most effective method for long-term preservation, while sun drying is also a preferred method. She encouraged participants to experiment with these techniques, emphasizing that it is never too late to try new methods.
The workshop concluded with a vote of thanks delivered by Shri Biswajit Sarkar, Associate Professor, Department of Commerce, Dimapur Government College, acknowledging the resource person, organizers, and participants for their contribution to the success of the event.
Overall, the workshop was highly informative and practical, providing participants with valuable knowledge and skills in preserving fruits and vegetables, promoting food safety, self-reliance, and entrepreneurship in the field of food processing. The session was attended by 30 faculty members and a total of 674 first-semester students from BA, BSc, and BCom courses, ensuring active participation and engagement.
Recorded by
Dr. Temjennaro Jamir
Assistant Professor & HoD
Department of Mathematics
Member Secy., PM-USHA Monitoring Cell
Dimapur Government College