News & Announcement
State-Level Workshop on Food Processing and Value Addition
Gangtok, August 19 (IPR): A one-day State-level workshop on Food Processing and Value Addition was organised by the Department of Food Processing Industries at a local hotel in Gangtok today, with Minister, Food Processing Industries, Commerce and Industries, and Tourism and Civil Aviation Departments, Mr T. T. Bhutia, as the Chief Guest.
The workshop aimed to promote value addition, entrepreneurship, investment, inter-departmental convergence and sustainable development of the food processing sector in Sikkim.
Addressing the gathering, Mr T. T. Bhutia stated that the Department of Food Processing Industries was constituted as a separate department vide Home Department Notification No. 47 dated June 13, 2025. He said the dedicated department would enable Sikkim to effectively access schemes, programmes and funds available through the Ministry of Food Processing Industries, Government of India.
He commended local entrepreneurs for strengthening the State's entrepreneurial ecosystem and highlighted the State Government's flagship programme, One Family, One Entrepreneur, under the leadership of Chief Minister Mr Prem Singh Tamang. He also highlighted the Sikkim INSPIRES programme, funded by the World Bank, for its role in supporting aspiring entrepreneurs through capacity building and skill development.
Mr Bhutia stressed the potential of Sikkim's organic and naturally grown produce for value addition and wider markets. Referring to Sikkim Utsav, he emphasised the importance of premium packaging, branding and product identity in enhancing marketability. He urged local entrepreneurs to utilise the Department's capacity-building, handholding and incubation programmes and adopt digital marketing to access national and international markets. He also highlighted the PMFME scheme and the Department's participation in World Food India.
Advisor, Department of Food Processing Industries, Mr C. L. Gurung, emphasised the need to strengthen the State's food-processing ecosystem by promoting value addition, modern processing, quality assurance, branding and market linkages. He encouraged farmers, entrepreneurs, SHGs and other stakeholders to make greater use of schemes such as PMFME and stressed the importance of processing local agricultural and horticultural produce within the State to create higher-value products and employment opportunities. He also called for greater participation of youth and women and stronger inter-departmental convergence for the growth of the sector.
Earlier, Secretary, Department of Food Processing Industries, Ms Jyotsna Karthak, in her welcome address, stated that Sikkim has immense potential to emerge as a model organic, natural and premium food-processing hub owing to its biodiversity, diverse agro-climatic conditions, organic farming practices and quality agricultural and horticultural produce.
She highlighted the Department's focus on food processing, value addition, entrepreneurship and employment and informed that the Department is implementing the Pradhan Mantri Formalisation of Micro Food Processing Enterprises (PMFME) Scheme, which provides financial assistance, capacity building and market support to micro food-processing enterprises.
Ms Karthak stressed the need to integrate Sikkim's traditional food knowledge with modern processing technology, food safety standards, quality control, attractive packaging, branding and market linkages, while preserving the authenticity of local products. She also highlighted opportunities through platforms such as World Food India and AAHAR, as well as retail and e-commerce channels.
PMFME beneficiaries Ms Sangay Doma Bhutia, proprietor of Taste of Sikkim, and Mr Upen Silal, proprietor of Zitlang Organic Produce, shared their entrepreneurial experiences and the support received under the PMFME scheme.
The Chief Guest subsequently visited the stalls set up by local entrepreneurs and interacted with the participants. The inaugural session concluded with a Vote of Thanks delivered by Joint Secretary, Department of Food Processing Industries, Ms Navita Pradhan.
The technical session commenced with a presentation on PMFME and PMKSY schemes by State Lead Project Manager, PMU, DoFPI, Mr Chanzay Bhutia. Presentations were also made on agricultural, horticultural and fisheries-based raw materials and opportunities for value addition by officials from the Horticulture and Fisheries Departments.
Assistant Professor, Department of Processing and Food Engineering, CAEPHT, Dr Rakesh Kumar, spoke on food-processing techniques and technology, while Assistant Manager, SIMFED, Mr Tashi Chopel Bhutia, highlighted market linkages and marketing opportunities. Deputy Director, Food and Drug Administration, Department of Health and Family Welfare, Dr Gopal Sharma, elaborated on FSSAI requirements and food testing, while Assistant General Manager, SBI, Mr Gopal Lama, provided insights into financial assistance.
Managing Director, Sikkim Cooperative Milk Producers' Union, Dr T. B. Ghatani, presented on milk as a raw material, opportunities for value addition and areas of convergence. The session concluded with a presentation on packaging and labelling techniques by Joint Director, Indian Institute of Packaging, Ahmedabad, Dr Bidhan Das, followed by an interactive session and feedback.
The workshop was also attended by Chairman, Department of Food Processing Industries, Ms Kala Pradhan; Officer on Special Duty, Department of Food Processing Industries, Mr Arjun Sedai; Managing Director, GFPF, Ms Chanda Rani Rai; officials from line departments and technical and financial institutions; local entrepreneurs; Farmer Producer Organisations (FPOs); Self-Help Groups (SHGs); cooperatives; and other stakeholders.
The workshop aimed to promote value addition, entrepreneurship, investment, inter-departmental convergence and sustainable development of the food processing sector in Sikkim.
Addressing the gathering, Mr T. T. Bhutia stated that the Department of Food Processing Industries was constituted as a separate department vide Home Department Notification No. 47 dated June 13, 2025. He said the dedicated department would enable Sikkim to effectively access schemes, programmes and funds available through the Ministry of Food Processing Industries, Government of India.
He commended local entrepreneurs for strengthening the State's entrepreneurial ecosystem and highlighted the State Government's flagship programme, One Family, One Entrepreneur, under the leadership of Chief Minister Mr Prem Singh Tamang. He also highlighted the Sikkim INSPIRES programme, funded by the World Bank, for its role in supporting aspiring entrepreneurs through capacity building and skill development.
Mr Bhutia stressed the potential of Sikkim's organic and naturally grown produce for value addition and wider markets. Referring to Sikkim Utsav, he emphasised the importance of premium packaging, branding and product identity in enhancing marketability. He urged local entrepreneurs to utilise the Department's capacity-building, handholding and incubation programmes and adopt digital marketing to access national and international markets. He also highlighted the PMFME scheme and the Department's participation in World Food India.
Advisor, Department of Food Processing Industries, Mr C. L. Gurung, emphasised the need to strengthen the State's food-processing ecosystem by promoting value addition, modern processing, quality assurance, branding and market linkages. He encouraged farmers, entrepreneurs, SHGs and other stakeholders to make greater use of schemes such as PMFME and stressed the importance of processing local agricultural and horticultural produce within the State to create higher-value products and employment opportunities. He also called for greater participation of youth and women and stronger inter-departmental convergence for the growth of the sector.
Earlier, Secretary, Department of Food Processing Industries, Ms Jyotsna Karthak, in her welcome address, stated that Sikkim has immense potential to emerge as a model organic, natural and premium food-processing hub owing to its biodiversity, diverse agro-climatic conditions, organic farming practices and quality agricultural and horticultural produce.
She highlighted the Department's focus on food processing, value addition, entrepreneurship and employment and informed that the Department is implementing the Pradhan Mantri Formalisation of Micro Food Processing Enterprises (PMFME) Scheme, which provides financial assistance, capacity building and market support to micro food-processing enterprises.
Ms Karthak stressed the need to integrate Sikkim's traditional food knowledge with modern processing technology, food safety standards, quality control, attractive packaging, branding and market linkages, while preserving the authenticity of local products. She also highlighted opportunities through platforms such as World Food India and AAHAR, as well as retail and e-commerce channels.
PMFME beneficiaries Ms Sangay Doma Bhutia, proprietor of Taste of Sikkim, and Mr Upen Silal, proprietor of Zitlang Organic Produce, shared their entrepreneurial experiences and the support received under the PMFME scheme.
The Chief Guest subsequently visited the stalls set up by local entrepreneurs and interacted with the participants. The inaugural session concluded with a Vote of Thanks delivered by Joint Secretary, Department of Food Processing Industries, Ms Navita Pradhan.
The technical session commenced with a presentation on PMFME and PMKSY schemes by State Lead Project Manager, PMU, DoFPI, Mr Chanzay Bhutia. Presentations were also made on agricultural, horticultural and fisheries-based raw materials and opportunities for value addition by officials from the Horticulture and Fisheries Departments.
Assistant Professor, Department of Processing and Food Engineering, CAEPHT, Dr Rakesh Kumar, spoke on food-processing techniques and technology, while Assistant Manager, SIMFED, Mr Tashi Chopel Bhutia, highlighted market linkages and marketing opportunities. Deputy Director, Food and Drug Administration, Department of Health and Family Welfare, Dr Gopal Sharma, elaborated on FSSAI requirements and food testing, while Assistant General Manager, SBI, Mr Gopal Lama, provided insights into financial assistance.
Managing Director, Sikkim Cooperative Milk Producers' Union, Dr T. B. Ghatani, presented on milk as a raw material, opportunities for value addition and areas of convergence. The session concluded with a presentation on packaging and labelling techniques by Joint Director, Indian Institute of Packaging, Ahmedabad, Dr Bidhan Das, followed by an interactive session and feedback.
The workshop was also attended by Chairman, Department of Food Processing Industries, Ms Kala Pradhan; Officer on Special Duty, Department of Food Processing Industries, Mr Arjun Sedai; Managing Director, GFPF, Ms Chanda Rani Rai; officials from line departments and technical and financial institutions; local entrepreneurs; Farmer Producer Organisations (FPOs); Self-Help Groups (SHGs); cooperatives; and other stakeholders.
