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- 2. Nutritional status, food insecurity, and biodiversity among the Khasi
- 1. Mother and child nutrition among the Chakhesang tribe
- 3. School Garden Manual
- 4. Changing gender roles and relations in food provisioning among matrilineal Khasi and patrilineal Chakhesang Indigenous rural People of NE India
- 5. Nutritional Manual for School MDM Programs
- 6. ABD and Priority Food Plants for School MDM Programs
- 7. Landscape Resilience in Khweng and Umsawwar communities
- 8. Identifying Stress Tolerant Crops in NE India
- 9. Value chain of Eri Silk “Ryndia”
- 10. Land Tenure System and Landlessness in Meghalaya
- 11. Bushmeat- The Hidden Dangers
- 12. Best Practice in IFS of Meghalaya
- 13. Indigenous food promotion-Dietary Diversity
- 14. Assessment of WASH Interventions
- 15. Dietary Diversity Score Analysis in Ri-Bhoi
- 16. Disaster Management Act 2005 Analysis
- 17. Agrobiodiversity and Priority Food Plants for Inclusion in the School MDM Program
- 18. Participatory Mapping of Agrobiodiversity 2019
- 19. Market survey for assessing demand of organic food
- 20. Pollinators study and Indigenous pollinators network
- 21. Analysis of Barriers Affecting Children and Mothers’ Nutrition and Health Status
- 22. Dietary diversity and its determinants among Khasi and Garo indigenous women (15 to 49 years) in Meghalaya, northeast India
- 23. The White/Wiphala Paper on Indigenous Peoples’ food systems
- 24. Indigenous Peoples’ food systems
- 25. Report on dietary diversity survey 2019
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Tag Archives: Food Processing
Community led Food Processing and Value addition training
A two-days training was organised by NESFAS on food processing and small scale value addition for members of Ialamlynti SHG, Ladmawphlang and three PGS group members from Nongtraw. The training focussed in enhancing basic skills of the participants and was facilitated by community members of the Nangkyrsoi SHG, Khweng from 24th to 25th October, 2021 in Lad Mawphlang, East Khasi Hills. Continue reading
Value Addition and Food Processing training for strengthening community entrepreneurs
NESFAS recently conducted a two-days training on Food Processing and Value addition for 7 members of the PGS group from Umsawwar village. The training was held to equip community members with the necessary skill and knowledge of value addition and food processing that can help secure their income and livelihood in the future. Continue reading
Posted in ARTICLE
Tagged #indigenouspeoples, Entrepreneurs, Food Entrepreneurs, Food Processing, Indigenous Communities
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JOB VACANCY: TRAINER ON FOOD PROCESSING & VALUE ADDITION
Minimum qualification: MSc Food Technologist Experience: Preferred Number of posts available: 1 Duration: 3 months (extendable as per need) Interested candidates can submit their CV with relevant documents at NESFAS office, Laitumkhrah on or before July 15, 2019 Short listed … Continue reading
