An awareness programme on Nanotechnological interventions for improving quality, safety and productivity of mushrooms in Meghalaya was conducted by the Department of Nanotechnology at North-Eastern Hill University (NEHU) on March 19.
The programme was sponsored by the Science and Engineering Research Board (SERB), New Delhi under SSR activity to educate mushroom cultivators, sellers, and researchers about the transformative potential of nanotechnology in addressing the challenges faced by the mushroom farming sector, particularly regarding the shelf life and productivity of mushrooms.
The program also explored how these innovations could boost income for local farmers and improve the quality of mushrooms grown in the Meghalaya regions.
Prof. Md. Iftekhar Hussain, Dean of the School of Technology (SOT), NEHU spoke about the importance of bridging the gap between academic research and community-oriented solutions, urging that scientific innovations should be extended to benefit society. He highlighted ongoing efforts by various departments at NEHU to connect research outcomes to real-world applications.
Dr. Rajesh Bajpai, from the Department of Environmental Science, emphasised the nutritional and medicinal values of specific mushroom species. He underscored the potential health benefits and utilizations of poisonous and non-poisonous mushrooms and discussed how such innovations could empower local communities in the future, particularly in terms of societal health and economic growth.
The event also saw a diverse range of participants, including mushroom cultivators, sellers, students (bachelors and masters) and research scholars, as well as faculty members from different departments.
During the technical session, Sanihun Nongrum, a mushroom cultivator, discussed the challenges faced by mushroom farmers in Meghalaya, particularly the very short shelf life of mushrooms, which significantly impacts marketability. The session provided valuable feedback on the difficulties faced by farmers in ensuring the long-term freshness and quality of their produce.
