24 August 2026, Hyderabad
To enhance the livelihood through income generation by having a self-employment activity to farmers. National Academy of Agricultural Research Management, Hyderabad organized three days training programme on “Value-Added Meat Processing Empowers Rural Women” under SCSP in collaboration with College of Veterinary Science, SVVU for SC farmers from 18-20 August 2026 at Department of Livestock Products Technology (LPT), CVSc, Tirupati, AP.
The major goal of this programme is to enhance the by equipping rural women with basic processing, preservation, and hygienic packaging technologies, this initiative sought to establish sustainable micro-enterprises at the village level, reducing post-harvest losses and promoting nutritional security. in Andhra Pradesh, participated in the training programme.
The participants were actively involved for preparation of shelf-stable and ready-to-cook/ready-to-eat meat products, including traditional and standardized formulations for chicken and mutton pickles, meat patties, sausages, balls, nuggets, enrobed eggs and croquettes, etc., and also trained on cost-effective packaging materials, shelf-life extension, basic unit economics, and local retail distribution models. The training programme was attended by 30 women beneficiaries from different self-help groups of across Tirupati District, Andhra Pradesh.
Prof. (Dr) J.V. Ramana, Vice Chancellor, SVVU, Tirupati has participated in the Valedictory session as the Chief Guest, he emphasized the necessity of robust university-extension linkages to translate laboratory research into field-level enterprises. During the valedictory session, the Training manual booklet was released by the chief guest.
Dr Gopal Lal, Joint Director, ICAR-NAARM, Hyderabad emphasized that transferring bench-to-field livestock technologies directly to rural women serves as a catalyst for gender mainstreaming and household financial independence.
Dr B. Shobhamani, Director, Extension, SVVU explained that the value addition of livestock products will provide an excellent opportunity for young rural entrepreneurs.
During the programme, participants were briefed on the importance of value addition in meat products, which involves transforming raw meat into safe, convenient, nutritious, and marketable products such as sausages, nuggets, and ready-to-eat items. The initiative was highlighted as an effective approach to reducing post-harvest losses, enhancing farmers’ income, and promoting rural entrepreneurship and employment opportunities.
The participants were encouraged to make effective use of the institutional facilities and actively participate in the training programmes conducted to strengthen their knowledge and skills in meat processing and value addition.
The three-day intensive hands-on training programme primarily focused on practical and field-applicable processing technologies. Participants received step-by-step demonstrations and practical training on the preparation of various value-added meat products, with emphasis on simple, affordable, and easily adoptable processing techniques.
As part of the closing ceremony, participation certificates were distributed to the trainees. Shelf-stable value-added meat products, including meat pickle prepared during the practical sessions, were also distributed to the participants, marking the successful completion of the training programme.
(Source: ICAR-National Academy of Agricultural Research Management, Hyderabad)
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