A one-day Hands-on Training on 'Spice processing and value addition' was conducted on 24.02.2026 at ICAR-Indian Institute of Spices Research. The programme was sponsored by the AICRP on Spices – SCSP Programme, Pepper Research Station, Panniyur. A total of 32 participants (20 men, 10 women, and 2 staff members) attended the programme. The objective was to provide basic knowledge and practical exposure in spice processing and value addition, focusing mainly on ginger-based products.

The programme included a theoretical session on primary processing steps such as cleaning, peeling, slicing, drying, hygienic practices, packaging and storage. The importance of food safety and small-scale entrepreneurship opportunities in spice processing was also discussed.

During the hands-on session, participants were trained in the preparation of ginger lime squash, ginger pickle and ginger candy. They were actively involved in washing, peeling, juice extraction, syrup preparation, curing, drying, and packaging processes under proper hygienic conditions.

The training concluded with an interactive session where participants clarified their doubts regarding shelf life, packaging, and marketing. The programme was successfully completed with active participation and enhanced the practical skills of the trainees in spice value addition.