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    Skill Building and Livelihood Training: Enzyme Preparation

    Skill Building and Livelihood Training: Enzyme Preparation

    December 26, 2017

    CFAR held a day-long training workshop on enzyme preparation, with the aim to introduce this as a source of livelihood for economically vulnerable wom
    en. The workshop was held in partnership with Miecoft Consultants and Services which aims to buy the product from the network of people who are trained in the process.

    Enzymes are processed out of easily availablebio-degradable waste and are widely used in antiseptics, cleansing agents and in agriculture. It is also an eco-friendly solution to recycle waste which otherwise would end up in rivers and streams.

    The workshop was held in Delhi with 27 members of Community Management Committees (CMCs) from Janta Jeevan Camp, Kaortiya Camp, IG Camp Ashram and New Sanjay Camp. Facilitated by Malini Rajendra from Miecoft, the workshop aimed at:

    • Building an understanding of enzyme preparation and selling as a source of livelihood
    • Demonstrating the steps in enzyme preparation
    • Enable residents and Miecoft to track the end product
    • Strengthening Community forumsthrough allied services

     

    Building an understanding of a source of livelihood in enzyme preparation

    Ms Malini Rajendra explained that if one household produced 500 gm of vegetable waste, a substantial quantity of waste would be available in a settlement of say, 1000 households. Producing enzymes from this waste could then become a source of livelihood. The good part was that this additional source of income required low investment.

    Demonstration of Process of Enzyme Preparation

    The process of enzyme preparation was demonstrated at the workshop. They were also informed of precautions they were required to take. Written instructions were also handed out to the participants.

    The same process was repeated for different fruit and vegetable peels with other participants in the workshop. Doubts related to specific vegetables and fruits were cleared. Ms Rajendra explained that although enzymes from potato and onion peel and egg shells were in great demand across the world, the process required was different from the one demonstrated at the workshop.

     

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