Aizawl, Feb 12-13 2026: Continuing its annual tradition from the last two years, this year also the STI Hub Mizoram successfully conducted a two-day hands-on training programme for Anganwadi workers of the Aizawl Urban Block. This workshop was conducted at the Vaivakawn Cultural Auditorium in Aizawl and was designed to enhance the capacity of frontline workers in preparing value-added food products aimed at improving community nutrition, while also creating livelihood opportunities.
The programme was graced by Dr. Lalnilawma, Minister of State for Rural Development, Mizoram, as Chief Guest, and Pi Sailopari Sailo, Joint Director of Women and Child Development, Mizoram, as Guest of Honour. Day 1 witnessed the participation of 98 Anganwadi workers, while Day 2 was attended by 95 Anganwadi helpers.
A major highlight of the programme was the official release of the Value-Added Food Products Recipe Booklet by Dr. Lalnilawma. Developed by STI Hub Mizoram over a period of two years, the booklet presents 12 recipes prepared using locally sourced ingredients. Each recipe provides a step-by-step preparation method, nutritional benefits, macro- and micronutrient calculations, and shelf-life information. The recipes have been field-tested across Mizoram among Self Help Groups, aspiring entrepreneurs, homemakers, and women’s communities. Designed as a practical training manual, the booklet aims to support skill development, promote entrepreneurship, and enhance livelihood opportunities.
The workshop brought together participants from various localities across the city and focused on practical food processing techniques. Trainees were guided in preparing products such as moringa cookies, orange jam, and ginger-perilla bites. The ginger-perilla bites, an Ayurvedic digestive snack, were specially formulated by nutritionists at Amrita College of Ayurveda, Kerala, keeping in mind local Mizo dietary preferences. The products were developed through systematic formulation, nutrient analysis, optimization, and shelf-stability testing before being introduced for training.
The training sessions at the workshop covered basics of food processing, step-by-step preparation methods of select value added products, hygiene and food safety practices, basic packaging techniques, and cost-effective production strategies. Anganwadi workers play a pivotal role in strengthening grassroots nutrition and community health services. By equipping them with practical value-addition skills, the workshop seeks to reinforce supplementary nutrition programmes while enabling opportunities for micro-enterprise and livelihood enhancement.
The programme concluded with a feedback session and distribution of training materials. Participants expressed appreciation for the hands-on format, which enabled them to actively engage in preparation techniques rather than relying solely on theoretical instruction.
The training was organized in collaboration with the Directorate of Women and Child Development, Mizoram, under the STI-ITLIVES project, a joint initiative of Amrita Vishwa Vidyapeetham and Mizoram University, funded by the Department of Science and Technology, Government of India.
