Date: Sep 7, 2022
A three-day hands-on training program on the scientific preparation of Chubitchi & Tungrymbai was organized in the BIRAC BioNEST Bioincubation (B3I) Facility at NEHU Tura Campus in collaboration with BRTC (BIRAC- Regional Techno- Entrepreneurship Promotion Centre) during August 25-27, 2022 for 40 rural entrepreneurs. The objective of this training program is to promote rural entrepreneurship and train the entrepreneurs in the innovative technologies developed over the years to enhance the quality of the local fermented rice beverage - “Chubitchi” & fermented soybean “Tungrymbai” also known as Dodim, a preferred delicacy of the Garo & Khasi tribes respectively.
Dr B.K Mishra, Associate Professor, Department of RDAP and Project Investigator of B3I Facility welcomed the gathering in the inaugural program and elaborated the objectives of the program. Dr. Sujata Gurudev, Hon’ble Campus-in-Charge of NEHU, Tura Campus stressed societal integration of scientific knowledge for the improvement of livelihood and on the need of more such programs. The Chief Guest of the program Prof. Surajit Mandal, Department of Dairy Microbiology, West Bengal University of Animal & Fishery Sciences, West Bengal illuminated the gathering about the microbial association with the human life and the health benefits, scopes and potential of the fermented foods in the global market. Mr. Dharmananda Banai, AGM, SBI, West Garo Hills talked about the Banking schemes for Rural Entrepreneurs and the legalities in Business development. Dr. Subrota Hati, Kamdhenu University, Gujarat briefed the participants about the health benefits associated with the two products “Chubitchi” & “Tungrymbai” due to the use of probiotics and medicinal plants. This was followed by a talk from Dr. Rajiv Kangabam discussing the activities conducted by BRTC to foster the growth of entrepreneurial culture in East and North East Region, he also informed the gathering about the Grants available for all sorts of innovative ideas. Ms. Alva Margareth Kharkongor, Program Manager, B3I facility spoke in Garo about the role of B3I in building a dynamic entrepreneurial ecosystem in the region. The program ended with a vote of thanks by Dr. Suman Kumar Nandy, CEO, BioNEST, NEHU, Tura Campus. The inaugurals session was also graced by the faculty members of the Department of Rural Development and Agricultural Production.
In the second session, Ms. Bethsheba Basaiawmoit, JRF & PhD Scholar, Department of RDAP and Ms. Remi Dey, Lab assistant of BioNEST gave a brief outline of the hands-on training to be followed in the next two days.
On the second day, Ms. Bethsheba Basaiawmoit and Ms. Remi Dey showed the required ingredients including the probiotics through microscope used to enhance the health benefit of Chubitchi and explained the procedure of Chubitchi preparation to the rural entrepreneurs of east and west Garo hills. The packaging, bottling and labelling of Chubitchi was also demonstrated. On the third day, the steps and procedure for scientific preparation of Tungrymbai were explained by Ms. Bethsheba Basaiawmoit and Mr. Ngayaipam Zimik.
During the whole training program, the participants were very enthusiastic, interactive, and eager to learn. They have also requested for more such programs in food processing and expressed their interest to procure the starter culture for both the products. The infective enthusiasm of the participants kept the trainers motivated as well. Finally, in the valedictory session the participants shared their feedback and were felicitated with a certificate of participation.
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Designed & developed at Bioinformatics Centre, NEHU
