SRINAGAR, MAY 12: To celebrate the International year of Millets and get benefitted out of it, a fifteen -day training programme on development of millet-based products organised by Jammu Kashmir Rural Livelihoods Mission (JKRLM) concluded successfully here at Institute of Hotel management(IHM) Rajbagh today.
The training programme was organised by JKRLM in association with Grassroots Innovation Augmentation Network (GIAN). A total of 12 SHG members have undergone for the said training programme.
The training was imparted to the participant by renowned Chef Yaseen and his team of expert Master Chefs of Institute of Hotel Management Rajbhagh.
While interacting with the SHG members Commissioner Secretary, Rural Development & Panchayati Raj, Mandeep Kaur highlighted the importance of Millet as staple diet and said JKRLM is not only promoting cultivation of Millets but also skilling the SHG members on preparation of different recipes amongst the SHG members. Slowly but steadily, people will re-adopt the Millet in their diets.
She said that in addition to promote healthy eating, the training programme aimed to raise awareness about the environmental benefits of millets. Millets require much less water and fertilizer than other grains, making them a more sustainable option for farmers and the environment.
Speaking on the occasion Mission Director Jammu Kashmir Rural Livelihoods Mission, Indu Kanwal Chib said that as the year 2023, is being celebrated as International year of Millets as staple diet, we at JKRLM wish to involve more and more women into our farm livelihood vertical as Krishi Sakhies and Mahila Kissans.
During the training programme the members were imparted training on innovative recipes in Millet based products apart from learning about the nutritional benefits of Millets, she added.
She thanked Principal IHM, Shabir Ahmad for facilitating such a training programme & making this training programme a success.
It is to mention here that Millets are small-grained, nutrient-rich cereals that have been a staple food for millions of people around the world for centuries. In recent years, there has been a growing interest in millets as a sustainable and healthy alternative to rice and wheat, and many innovative millet-based products have been developed.
