Workshop on tomato processing and commercial ketchup Production organised at Shoolini Univ

Solan, September 11

The Faculty of Applied Sciences and Biotechnology (FASB), Shoolini University, organised a two-day hands-on workshop on “Tomato Processing, Value Addition and Commercial Ketchup Production” on September 10 and 11, with around 40 members of Self-Help Groups (SHGs), Community Level Federations (CLFs) and aspiring women entrepreneurs participating in the programme.

Organised in collaboration with the Block Development Offices (BDO),  Solan and Kandaghat, the workshop focused on developing practical skills in tomato processing and value addition while highlighting opportunities for women-led entrepreneurship, SHG-based enterprises and sustainable livelihood generation in the region.

The participants received hands-on training in tomato processing, puree and paste preparation, value-added tomato products, commercial ketchup and sauce production, packaging and preservation techniques, quality control, FSSAI requirements, costing and entrepreneurship. The practical sessions were designed to help participants understand how locally available tomato produce could be converted into marketable products and potentially developed into small-scale business ventures.