Garhwal Post Bureau
Mussoorie, 8 Oct: A two-day workshop bringing together the Himalayas’ natural wealth, traditional knowledge, and modern food technology has commenced in Mussoorie.
Organized by the Mussoorie Fragrance and Flavors Institute (MFFI) and the Himsurbhi Aroma Plant Science Living Museum—units of the Dr. Om Prakash Duggal Charitable Society located at Duggal Villa Estate, Library, Mall Road—the workshop featured detailed discussions on the potential of Himalayan fruits, herbs, aromatic plants, and natural products.
The workshop’s theme focused on “Himalayan Heights: The Heavenly Experience of Flavors and Fragrances Derived from Natural Fruit Extracts and Perfumes”. Students from the Department of Food Technology at Guru Jambheshwar University of Science and Technology, Hisar (Haryana), participated in the event. They received practical insights into Himalayan natural flavors and fragrances, as well as training in fruit-based elixirs, fermentation processes, culinary therapy, and natural perfumery.
Colonel A.K. Thapa, General Manager of DLF Mussoorie, attended the inaugural session as the Chief Guest, while Sita Pariwar, Block Pramukh of Jaunpur, was present as the guest of honor. During the event, Hemlata Didi, founder of ‘Action for Advancement of Society’ (AAS), was conferred the Lifetime Achievement Award in recognition of her work in community service and support for tuberculosis (TB) patients.
The contributions of previous Lifetime Achievement Award recipients, S.P. Chamoli and G.S. Rautela, were also acknowledged during the program. The highlight of the workshop’s first day was the dedication of the ‘Sue Graham Culinary Medicine Gallery,’ established in memory of the late Sue Graham. Nikki Graham delivered a commemorative presentation on the occasion. The gallery aims to showcase the concept of health and disease prevention through food and nature, aligning with the theme ‘Bridging Food, Nature, and Overcoming TB.’ The event also conveyed a message regarding awareness and community participation for TB eradication through the ‘Yes! We Can End TB’ initiative. The workshop went beyond mere lectures, offering students hands-on training across various subjects. Dr. V.K. Varshney conducted a session on fermented foods and gut health, explaining the fermentation process and its health implications. Dr. G.S. Rautela briefed students on museum outreach programs. Meanwhile, Dr. Ravindra Marwah and Ashok Mahendru provided practical training on preparing natural elixirs from Himalayan fruits and berries, allowing students to gain firsthand insight into creating value-added products from these natural resources. Dr. Jyoti Marwah demonstrated the technique of creating natural oil-based perfumes, introducing students to the potential of aromatic compounds found in Himalayan flora and their applications in the field of natural perfumery.
Experts at the workshop emphasized that the Himalayas are significant not only for tourism and natural beauty but also for their fruits, berries, aromatic plants, and traditional culinary knowledge, all of which can generate new opportunities for employment and entrepreneurship. By integrating traditional knowledge with modern science, food technology, and market demands, various value-added products can be created at the local level. The workshop aimed to demonstrate to students that new products in the sectors of food, health, fragrance, and wellness can be developed through the scientific and sustainable utilization of local natural resources.
