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Society for Technology & Development

This organization works with artisans in Himachal Pradesh to introduce alternative technologies, value addition, and skill upgrading to local materials and produce, leading to local employment and income generation. They focus on household to collective production, participatory forms of production and management, and linkages with R&D institutions.

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Society for Technology & Development

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  1. Society for Technology & Development Alternative Technology and Organization Forms In livelihood enterprises Experience of Society for Technology and Development Himachal Pradesh

  2. Started in 1983 as CTD field station • Working among Artisan`s • Leather • Pottery • Blacksmithy (Informal net-work of Hasat Shilp Kamagar Sanghthan) Formation of separate Registered Group: 1990 Society for Technology and Development

  3. Objective of Technology Alternatives models towards Social Change • Value addition to local materials/ produce leading to skill up gradation / local employment/ income generation. • House hold mode to collective/ industrial mode of productions with higher scale and near to the raw materials. • Network of units at different level/ function for economic viability and long term sustenance.

  4. Introduce upgraded/suitable/ proven/ alternative technology of appropriate scale to be repaired/ maintained locally. • Need based production with emphasis on local/non local market and self- sustainable. • Participatory form of production and management. • Linkages with National/State level R&D institution.

  5. Formation of S&T field agency with potential of conducting technical and managerial function. • Replication of the work in other places.

  6. Full Time Persons : 42 S&T Personnel :10 Farmer`s Group: 15 Artisan`s Group:12 Suvidha women group: 7 • Network of • Artisan’s/ Farmer`s/Women : 360 No. of Collective Production Units :3

  7. Alternative Technologies Models • Leather tanning, Carcass Utilization and Product making • Fruit and Vegetable Processing • Construction Technology • Red Clay Pottery • Blacksmithy • Bio Mass Drying Technology • Non Edible Oils • Low Cost Sanitary Napkin • Carbonated Fruit Drink

  8. Leather Sector ARTISAN`S Group Enterprise Existing Problems • Raw Hides available at Village Level. • Exploitation of flayers by middle man/ traders • High cost of leather to footwear/ non footwear makers • Decline in rural tanning • Lack of diversification in product • Lack of appropriate technology • No Value addition

  9. Alternative Approach • Alternative mode of production (NBMS) • Production at near to raw materials • Value addition / skill upgradation • Semi finished leather to larger units • Pollution load to be lightened • Saving of transport cost • Network of flayers • Local market / non local market • Introduce upgraded / suitable / proven technology from R&D institutions. • Participatory from of production / management

  10. SYSTEM DESIGN Fallen Animals etc. Footwear-makers & Local markets Rural Town-Village Networks Flayers Raw Hides/ Skins S&T F.A. & Tanning Units Sole Leathers Veg. Tanning & Semi- Finished/ Wet- blue Leathers Domestic Markets Industrial Tanneries Finished Leather Product Making Units Export Markets

  11. ARTISAN`S Group Enterprise Separate group: 2006 With net work of Hasat Shilp Kamgar Saghathan FLAYERS/ TANNERS/ COBBLERS/ PRODUCT MAKERS • Field Area : Development Block 25 – 30 Kms radius • No’s of Villages : 150 • Population : 1.5 – 2 Lakhs • No of Beneficiaries : 210 • Total Turn over: 28 lakhs • Bank CC limit: 3 lakhs

  12. Vegetable Tanning Wet Blue Tanning

  13. Product Making Unit

  14. PRODUCT SAMPLES ARTISAN’S SHOW ROOM

  15. PROCESSING AND PRESERVATION OF FRUITS AND VEGETABLESFARMER`S Group Enterprises: 2006 Need/ Problem • Low returns to small growers - Distress sale of perishable produce Elimination of Middle Men- Value-addition through processing/ preservation- Networking of small growers/ Women

  16. Technology Option - De-scaling of equipments- Dehydrated technology- Decentralization of production Plant/Machinery Hydraulic PressBaby BoilerPulperSteam Kettle JacketGrinder

  17. SYSTEM DESIGN HOUSE-HOLD LEVEL(FARMER`S Group)SORTING, PEELING, WASHING, PICKLING, SUPPLY TO SAT. LEVEL.SATELLITE LEVEL :PULPING/ JUICING, BULK SUN DRYING, SUPLY TO N-LEVEL, SOME SALE.NODEL LEVEL MOTHER UNIT : FINAL PROCESSING PACKAGING R & D WORK MARKETINGPROCESSING CAPACITY : 1 TONE/ DAY Annual Turn Over: 28 Lakhs (2013-14)

  18. Alternative Options : • PULPING AND JUICING : PRODUCE PRODUCT Tomato Pulp, Puree, Sauce/ Ketchup Apple Juice/ Concentrate Citrus Fruits Squash/ cordial Fleshy Fruits Pulp, Juice, Nectar Guava Jelly • PICKLING/ FERMENTATION :Mango, Galgal, Mushroom, Garlic, Carrots, Cauli-Flower etc.

  19. Fruit processing Unit FARMER`S Group Enterprises

  20. PRODUCTS : DRINKS SQUASHES PUREE JUICE PICKLES JAMS

  21. Marketing

  22. Low Cost Sanitary Napkin “SUVIDHA” Women Group Enterprise For better quality of life to rural women in term of health & income generation by involving them in production & awareness of low cost sanitary napkins

  23. Technology Options Lap preparatory machine Auto sealing machine, Hot air dryer, Hydro extractor

  24. Production Methodology Lap Formation Heat sealing Washing Cotton Hydro extraction (30to 35 min.) Triming Cutting of lap Product After Ph check Arranging three layers I. Back layer II. Lap III. Top layer Product with Packet Drying (OVEN) (30 to 35 minute at 70 c )

  25. Training cum Production

  26. Carbonated Fruit Drink Diversification in FARMER`S Group Product Production of Carbonated Fruit Drink/Juices and their Market Acceptability

  27. Methodology Technology adoption for utilizing local raw material, skill and market for the benefit and up-liftment of poor marginal growers through remunerative prices to their produce Marketing of carbonated fruit juice drinks and to assess their market acceptability.

  28. Technology/Products

  29. Achievement Carbonation suited well to some fruit juices Kinnow/Oranges, Lemon, Plum and Apple. Storage life of up to six months without much change in various qualitative and quantitative parameters. During storage of carbonated fruit drinks, six parameters ( T.S.S, pH, acidity, gas volume, sensory quality & total microbial count ) were studied . Diversification in FARMER`S Group Product profile

  30. Thank you ………….. Website http://www.stdruraltech.org

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