Technical Transfer: High-Value Food Processing for Regional Culinary Specialties

A dedicated technical training focusing on the specialized production and preservation of high-demand local food products (chili paste, chutneys, processed fish condiments). It emphasizes food safety, standardization, and quality packaging. Impact: It helps entrepreneurs commercialize traditional recipes into scalable food products with long shelf lives, tapping into the market for authentic, prepared regional cuisine and driving culinary entrepreneurship.