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National Mission on Himalayan Studies

Implemented by the Ministry of Environment, Forest & Climate Change (MoEF&CC)
Nodal and Serving hub with G.B. Pant National Institute of Himalayan Environment & Sustainable Development

Project Title:

Enhancing livelihood of Himalayan communities through action research and transforming wild


produces into high value products

1. Project Details
Sanction Date: 31-03-2016
Project Category MG
Year 2015-2016
Project Duration 3 Years
BTA : Livelihood Options and Employment Generation
Project Site/ State/ Districts/ Villages Covered:

100 villages of Chamoli and Rudraprayag districts of Uttarakhand

Organization/ Implementation Agency: Uttarakhand State Council for Science & Technology (U-COST), Department of Science & Technology, Govt. of Uttarakhand, Dehradun
Project Partners: S.No. Name Roles & Responsibilities
Himalayan Action Research Centre (HARC)

1.To undertake action research and convert low value wild produce into high value commercially viable product.

2.To use traditional knowledge and promote high value products thereby benefitting both rural communities specially women and consumers.

3.To establish successful community model that is replicable and promote sustainable use of natural and wild produce of Himalayan range to resist the climate change.

Alaknanda Krishi Vyavsya Bahuudeshya Swayat Sahkarita (HAKVBSS)

1.Act as an umbrella for modelling the product development of high value wild products and marketing the same to different channels.

2.It will also provide space, manpower and support of other equipments to successfully implement the projects.

Lead Proponent:

Dr. Rajendra Dobhal

Uttarakhand State Council for Science and Technology (UCOST) Dehradun, Uttarakhand

Project Brief Description: There is a need of sustainable use of biological resources for proper utilization of genetic resources and conservation of biodiversity. For conserving the genetic resources in remote (hilly) areas, people are to be provide with proper infrastructure and facilities. The present project focuses on collection, identification, conservation and authentication of traditional food crops in three Himalayan States (Jammu & Kashmir, Himachal Pradesh and Uttarakhand). Also, strengthening commercial market supply using Science and Technology Entrepreneurs Park (STEP), and Technology Business Incubator (TBI) is the major focus of the research. To achieve these objectives, various biotechnological tools and market supply tools will be used. The three broad thematic groups viz., (i). Conservation and sustainable use of biodiversity, (ii). Supplementary livelihood options and (iii). Awareness and capacity building are well addressed by the project. Local people remain the main beneficiaries of the project where employment for youth and women are increased along with improved market opportunity.
Beneficiaries/ Stakeholders:

• Women cooperatives in selected villages.

• Local state govt. agencies and other farming communities.

• Small-scale federations and industries

Activity Chart (For 3 years) Click Here

2. Financial Details
Total Grants (in Rs.) Rs.2,49,96,000/-( Rupees Two crore forty nine lakh ninety six thousand only)
1st Installment (in Rs.) : Rs.1,11,52,000/- (Rupees- one crore eleven lakh fifty two thousand only)
2nd Installment (in Rs.) : Rs.64,59,179/- (Rupees- Sixty four lakh fifty nine thousand one hundred seventy nine only)
Expenditure (in Rs.) : 1.55 Cr

3. Project Objectives, Deliverables and Monitoring Indicators
Project Objectives Quantifiable Deliverables Monitoring Indicators
To undertake action research based interventions and convert low-value wild produce into high value commercially viable produce. Access benefit sharing (ABS) framework developed addressing legal aspects. No. of products processed and developed (Nos.)
To use traditional knowledge and promote high value products thereby benefitting both rural communities specially women and consumers. By-products of 8 wild berries, fruits and nuts developed, 100 villages linked with women cooperatives; No. of beneficiaries/ villages (Nos.)
To establish successful community model that is replicable and promote sustainable use of natural and wild products of Himalayan region against climate change At least 8 by-products developed, technologies customized and community model developed; Models and knowledge products developed and published out of the projects (Nos.)
  Customized techniques for product development and storage developed; Market linkages established for developed products including ABS mechanism (Nos. of products)
Marketing linkages established for developed products in collaboration with women cooperatives; Women participation in collection and production (Nos.)
5 Customized techniques on drying, oil extraction, decortications, longer shelf life, colour and quality retention developed.  






S.No. Name Qualification Designation Salary
1. Meenakshi Garg Masters in Microbiology with 3 years experience as SRF in FST Department of UHF Nauni Senior Program Manager(Livelihood and Enterprise) 40,000/-
2. Himanshu Sharma Masters in Food science and Technology) Food Technologist 38,000/-
3. Atul Simalti Masters in Business Administration (core marketing) Manager (Market Development) 36,000/-
4. Hema Kashyap Masters in Food Science and Technology Manager (Management Information System) 36,000/-
5. Naveen Kandwal Masters in Medicinal and Aromatical plants Senior project fellow 18,000/-
S.No. Name of Equipment Use of Equipment Cost (in INR)
1. Inkjet batch coding machine For batch coding of the products 2,49,245.00
2. Automatic conveyor sealer Proper sealing of the product 25,525.00
3. Fruits and vegetable dryer Machine For drying and proper processing of wild produce for the product development 2,47,000.00
4. Fruit and vegetable washing machine Proper cleaning with safety of wild produce 3,71,782.00
5. Cold store For preservation and storage 6,98,287.00
6. Vacuum packaging machine For proper preservation and sealing 1,01,500.00
7. Oil press machine For oil extraction from apricot kernel On process
8. Nut decorticator For decorticating nuts, apricot, hazelnut and walnut On process
9. Weighing scale For weighing raw produce in bulk On process
10. Homogenizer For proper mixing of material for product development (to obtain homogenised mixture in large quantity). On process
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Last Updated on: 15.04.2019