In order to facilitate economic empowerment of women and preservation of traditional knowledge systems, premier biodiversity conservation organisation Aaranyak (www.aaranyak.org) organised a day-long practical training recently on processing of handmade tea for marginalised Karbi community women from Kaziranga-Karbi Anglong Landscare in Assam.
The objective of the handmade tea processing workshop was to provide training in traditional, non-industrial tea-making methods that rely on skill and experience rather than machinery.
The training was held at the tea processing shed of Mina Tokbipi, a celebrated local entrepreneur known for her work in the artisanal tea sector, who collaborated with Aaranyak to host and lead the session.
“Participants were guided through every step of processing of handmade tea, starting from identifying and plucking high-quality leaves, techniques of withering and manual rolling, controlling oxidation levels and naturally drying the tea to preserve its flavour and nutrients. Throughout the session, the emphasis remained on preserving the purity and integrity of traditional methods that have been practised by local communities for generations,” says a Press statement of Aaranyak.
By equipping women with new skills and reviving traditional methods of tea processing, Aaranyak aims to promote sustainable livelihoods, encourage small-scale local entrepreneurship, and strengthen the role of women as key contributors to the region’s economy and cultural continuity.
In a similar endeavour, to promote sustainable livelihoods and to empower local communities, this research-driven organisation conducted a two-day training programme on food processing for the Karbi women from the same region.
The training focused on the processing and value addition of jackfruit as an alternative to meat, and was held at the Community Resource Center, Chandrasing Rongpi Memorial High School, in Chandrasing Rongpi Village, Kohora, Karbi Anglong, Assam.
The objective was to equip the local women participants with practical knowledge and skills to process jackfruit into value-added products, thereby promoting food security, reducing food waste, and enhancing entrepreneurship through sustainable and cost-effective practices.
The sessions also aimed to encourage the participants to explore jackfruit as a versatile ingredient for ready-to-eat and ready-to-cook products that can serve as alternative to meat. Nine women from Kohora and surrounding areas took part in the training.
The training featured a technical session featuring a PPT on the importance of value addition, covering seasonal selection of fruits, varieties of products, processing techniques, and methods to enhance product quality.
This was followed by a hands-on session, where participants learned to prepare various jackfruit-based products including pickle, chop, cutlet, and chilli jackfruit as a meat substitute and then the focus shifted to packaging, preservation techniques, and marketing strategies tailored to small-scale production.
Emphasis was placed on cost-effective tools and identifying entrepreneurial opportunities for women and youth. This was followed by further practical engagement, group discussions, and experience-sharing among participants.
Anjona Rongpharpi, a participant, shared her experience: “Learning and experiencing were both informative and enjoyable. The training has equipped the local women with new possibilities. We also thanked the trainers for their time and effort devoted to our learning. We will try to carry forward, share it with others, and make the best use of this wonder fruit that grows so abundantly around us.”
Aaranyak is committed towards conservation of biodiversity, ecosystem and supporting the indigenous communities residing in Kaziranga- Karbi Anglong Landscape and Manas Landscape through promotion of alternative and sustainable livelihoods activities, education and awareness. The initiative is supported by IUCN – Kfw and US Fish and Wildlife Service.
