Ampati, Oct 9, 2026:: A one-day hands-on training programme on making juice and squash from mosambi was successfully organised at Jelbongpara, equipping local participants with practical food-processing skills and opening up opportunities for value addition, income generation and small-scale rural enterprise.

The training demonstrated how locally available mosambi can be transformed into marketable value-added products, enabling growers and rural households to explore additional income streams beyond the sale of fresh fruit. The initiative also aims to contribute to reducing post-harvest losses and strengthening the local agricultural value chain.

The programme is part of a series of planned interventions to promote sustainable rural entrepreneurship by building local capacities, encouraging enterprise development and creating opportunities for communities to derive greater economic value from locally available resources.

Participants were provided practical guidance on the preparation of mosambi juice and squash, with emphasis on basic processing techniques, hygiene, product quality and potential avenues for small-scale commercial production.

The initiative marks a step towards fostering a culture of rural enterprise at Jelbongpara, with further interventions planned to support skill development, value addition, market access and sustainable livelihood opportunities.