Tura, Aug 20: The Techno Incubation Centre for Jackfruit Processing, established under the Mission Jackfruit initiative, was officially inaugurated on Tuesday at the College of Community Science (CCS), Central Agricultural University (CAU), Tura.
The Jackfruit Processing Centre marks a significant milestone in the promotion and development of jackfruit-based industries in Meghalaya.
The inaugural ceremony was organized by the College of Community Science in collaboration with the Directorate of Food Processing, Government of Meghalaya. The event was graced by the Deputy Commissioner of West Garo Hills, Jagdish Chelani, alongside Dr. Anupam Mishra, Vice Chancellor of CAU, Imphal; Dr. Jyoti V. Vastrad, Dean of CCS, CAU(Tura); and B. Mylliemngap, Officer-in-Charge, Directorate of Food Processing, Meghalaya, who collectively unveiled the inaugural plaque and toured the newly established processing unit.
The event witnessed participation from various officials, local farmers, small-scale entrepreneurs, and faculty members of the institution. The dignitaries emphasized the importance of such initiatives in fostering a supportive environment for entrepreneurs, farmers, and researchers in the region. Expressing their optimism, they highlighted the potential for economic growth through the development of jackfruit processing and value addition.
Meghalaya Chief Minister, Conrad K Sangma, also conveyed his best wishes for the success of the Techno Incubation Centre via a video message.
The event featured stalls showcasing a diverse range of jackfruit products by entrepreneurs from various districts, underlining the economic potential of jackfruit processing in the state.
Located within the Department of Food Science & Nutrition building at the College of Community Science campus in Sangsanggre, Tura, the Techno Incubation Centre is envisioned as a hub for training and technology support. It aims to assist local entrepreneurs and groups interested in jackfruit processing by providing them with the necessary infrastructure and knowledge to establish processing units for value-added products.
In addition to serving as a training centre, the TIC will function as a Common Facility Centre (CFC) for entrepreneurs, Self-Help Groups (SHGs), and Cooperative Society members. These groups can utilize the facility to process their produce for a nominal fee, enabling them to earn profits without the need for heavy investment in machinery and equipment.
The Centre is equipped with state-of-the-art facilities, including a Fried Chips Manufacturing Unit (FCMU), Squash Making Unit, Pickle Making Unit, Dehydration/Powdering Unit, and a Jackfruit Preserve, Bites, Jam and Jelly Making Unit. Additionally, the TIC boasts a food quality testing laboratory that will also serve as a postgraduate lab for students of the institution. The Centre is also equipped with a cold storage unit with a capacity of 10 tonnes.
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