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Organic Food Processing Certificate Course

2nd week of August 2021

Overview

In this 3-month certificate course you will learn to develop and launch your own organic products from local produce like sea-buck thorn, apricots, buck-wheat and barley!

In the last course our students made product out buckwheat, and local organic energy bar using locally available fruits. They eventually launched it in the market with great success!

Harvest of Farm and Forest Produce triggers many people around the world, in particular the farmers that solely depend upon agriculture production as their livelihood. It is the start of where the gain of uphill struggle that has been set right from the time of land preparation, planting, observing the crop grows and bears fruit. At the end of the day it ends with sustainable wild-plant harvesting methods, food-plant preservation as well as the creation of non-food products from native plants. Wherein a 3-month comprehensive course over viewing into wild and cultivated plant growing, use potential, processing, value-adding opportunities and marketing is run by Himalayan institute of alternatives, Ladakh.  This course exposes students to the theoretical and practical skills and knowledge required for developing plant-product businesses; from the field right through to marketing. A main aim of this post-harvest course is to spread awareness about the various agricultural and forest-based product opportunities available in the Himalayan and High-Altitude Desert regions of the world. It will introduce students to various methods of food preservation and preparation including those practiced in mountain regions like Ladakh. Growing, harvesting, preserving, post-harvest processing and marketing are an integral part of the course. In addition there will be chance to interact with experts experienced in this field. 

Admissions Timelines

  • Applications Open: June Ist
  • Application Deadline: 20th June 2021
  • Video Interview: 20th June – 10th July 2021
  • Announcement of Results: 15th July 2021
  • Course commencement: 2nd  week of August 2021

 

Who is it for?

It is designed for candidates aspiring to develop knowledge and skills in post-harvest processing and market-development of sustainably produced food crops and forest plants. It is particularly designed for people interested in developing ecological enterprises and agri-business start-ups relevant to the Trans-Himalayan region. Although the Ladakh context is fundamental to this course, the approaches and techniques learnt through this course will be made generaliseable to other areas of the Himalayas and beyond. Those wishing to participate must be available for at least 90% of all course content, including lectures, and field trips and individual or group project work. 

 

Prerequisites & Eligibility

Although this course is open to all, prior education and experience in farming, gardening and plantation is preferred. The certification course is open to aspirants between the ages of 21 and 45 who have completed 10th standard. Matriculation level science and arithmetic knowledge and basic computer skills are required. However if you feel that you are highly suited to this course but do not meet these exact requirements, special consideration may be given. Good English reading and writing skills are appreciated. Most importantly applicants must demonstrate a strong interest in farming and a desire to pursue land-based livelihoods. Finally, all prospective participants need to consider their personal adaptability, resilience and flexibility in living in this cold and arid region of Ladakh.

 

Modules 

  • Traditional Mountain-based Sustainable Livelihoods – sun-drying, fermentation, salting, pickling, etc. 
  • Sustainable Harvesting of medicinal Plants, native plants & their uses
  • Post-Harvest Product Development and processing from medicinal herbs, Fruits & Vegetables
  • Adaptive Enterprise & Marketing
  • Packaging process to improve food safety and quality

 

Learning Outcomes

  • Understanding the scientific and economic importance of various wild plants and agricultural products grown in the Himalayan regions
  • Identifying useful native plants, the various products that can be derived from them and the challenges faced in their propagation
  • An awareness of storage limitations and other health policies relating to agricultural and forests products
  • Learning how to incorporate traditional methods of food preservation practiced in the Himalayan region and elsewhere
  • Exposure into the growing of cash crops and fruits and vegetables in mountain regions and how to do it responsibly
  • Understanding business aspects of agricultural and wild plant propagation, to ultimately prepare one to venture into this field as an entrepreneur
  • Productise and learn all above concepts through it

 

Course Fees and Stipend (for residential course only)

Your course fee would be 12,000 this includes tuition fee and additionally if you wish to have an accommodation at Phyang Farmstay the cost would be Rs 6000/-. 

  1. Attendance: 90 percent attendance is mandatory.

Students shall be awarded the certificate only on the completion of the course with required marks.

For queries or further information, write to us at: [email protected]

For queries or further information, write to us at: [email protected]