Sweets and toffees are mainly made from sugar, acids and fruit or vegetable pulp. Fruits and vegetables such as apples, ginger, mangoes, guavas, carrots and lemon peels are used to make candies and toffees. Their processing occurs as an osmotic dehydration process in which the sugar penetrates the tissue and the water is converted into the syrup. These products are dried porridge with an appropriate amount of sugar and an acid mixture. The result is a good combination of taste and nutritional value. Various by-products of fruits and vegetables are also used to make sweets and toffees. These products have a good market value in the region.
Goal: Supporting those in need for self-sufficiency – helping people to help themselves
Length of time: 2 days
Target group: Women
Participant: 20 people
Cost: 360 euros (training for 20 people at the JHDS premises in Jowai including travel costs, accommodation and meals for the participants, basic materials, required training materials, training equipment, trainers; costs per participant: 17 euros)
