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Food Processing Unit Developed At Technology Resource Centres (TRCs)
The TRCs act as a source for technology dissemination and training of local people to start small enterprises related to processing, grading and packaging of fruits juices, vegetables, pickles and fish rearing. Mango, Papaya, Leechi, Malta, Kinoo, Jackfruit, Green Chilly, Red Chilly, Amla, Ginger, Garlic, Carrot and Turnip were the main crop used by the villagers. Processing of Rhododendron, Apples, Wild Apricot (Chuloo), Apricot, Plum was also carried out for manufacturing Squashes, RTS drinks, juices, chatni, jams and extract of wild apricot oil.
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