A New Chapter for Ilam’s Dairy & Food Entrepreneurs
Ilam is located in the eastern hills of Nepal, which is widely known for its beautiful tea garden, diverse agricultural crops and the hardworking communities. But in recent years, Ilam has also emerged as a rising hub for dairy producers, small food entrepreneurs and local food-based enterprises trying to add value to agricultural resources. As the demand for safe, high-quality, and innovative food products grows across Nepal, strengthening local capacity in food safety and product development has become essential.
Understanding this need, Planeteer Innovative and Research Consultancy partnered with Ilam Municipality to conduct two major trainings:
- Food Safety Management System (FSMS) Training
- New Product Development (NPD) Training
Together, these trainings are not only upgrading local skills but also reshaping Ilam’s food ecosystem. Farmers, dairy operators, local processors, budding businesses and women’s groups are all benefiting from expert knowledge. This blog explores how both trainings helped bring meaningful transformation to Ilam’s dairy and food processing landscape.
1. Why Ilam Needed FSMS and Product Development Training
Despite Ilam’s agricultural strength, many small-scale producers still face challenges:
- Limited knowledge of modern hygiene and sanitation
- Traditional handling practices that increase contamination risks
- Poor packaging and labeling practices
- Lack of innovation in product lines
- Difficulty competing in regional markets
- Limited market-ready product diversification
Without proper food safety systems and product development knowledge, even high-quality raw materials fail to reach their true potential. Recognizing this gap, Ilam Municipality initiated a capacity-building program that would empower producers with practical skills.
This is where Planeteer Innovative’s expert team came in with a mission to build a safer, more efficient and more innovative food sector in Ilam.
2. FSMS Training: Building Strong Foundations for Hygiene, Safety & Quality
The FSMS training in Ilam provided participants with a deep understanding of food safety risks, hygiene requirements, sanitation methods and quality control practices. It helped producers adopt Good Hygienic Practices (GHP), Good Manufacturing Practices (GMP) and various safety protocols aligned with national and international standards for making a better dairy industry.
2.1 Understanding Food Safety in Daily Operations
The training began with a simple but powerful message:
Food safety starts from the farm and continues until the product reaches the consumer.
Participants learned how contamination can occur at different stages:
- During milking or raw material collection
- Through unclean utensils
- Poor water quality
- Improper storage
- Lack of temperature control
- Cross-contamination from hands or equipment
- Inadequate waste disposal
This session helped producers see their daily activities from a scientific perspective.
2.2 Personal Hygiene: The First Line of Defense
One of the major gaps in small-scale food processing is personal hygiene. The training covered essentials such as:
- Clean uniforms and aprons
- Handwashing with proper technique
- Use of gloves, hairnet and mask
- Avoiding jewelry during work
- Staying home when sick
- Maintaining trimmed nails
- Proper footwear for production areas
By practicing these procedures during the session, participants found it easier to acquire the habits in their daily lives.
2.3 Equipment Cleaning: The 5-Step Scientific Method
Participants were introduced to the systematic 5-step of equipment cleaning cycle, which greatly reduces microbial growth:
- Wash
- Scrub
- Rinse
- Sanitize
- Air Dry
They practiced cleaning milk cans, utensils, work tables, storage tins and other tools used daily. This practical session was one of the most appreciated parts of the training.
2.4 Waste Management & Water Safety
Creating a hygienic workplace was the focus of the training, which highlighted several key points:
- Proper drainage system
- Segregation of organic and inorganic waste
- Closed waste bins
- Safe water source
- Avoiding stagnant water around the facility
This helped participants understand how facility-level cleanliness impacts overall product quality.
2.5 Introduction to ISO Standards
Participants were introduced to the basics of quality testing used globally, including:
- Density testing
- pH testing
- Sensory evaluation
- Microbial awareness
This knowledge helps producers confidently assess product quality and reduces rejection in the market.
3. New Product Development (NPD) Training: A Pathway to Innovation & Diversification
While FSMS training focused on safety and hygiene, The NPD training program aim was to equip entrepreneurs with the skills needed to develop fresh, inventive and commercially viable products for ultimately boosting their value.
This training covered:
- Understanding consumer preferences
- Selecting suitable raw materials
- Flavor development
- Packaging and labeling
- Shelf life basics
- Nutritional value considerations
- Hands-on product creation sessions
The goal was simple:
Empower Ilam’s entrepreneurs to add value to local resources and introduce unique products to the market.
4. Practical Product Development: From Concepts to Real Samples
Participants created and explored different product ideas through guided practical sessions. They learned how to adjust ingredients, improve textures, enhance appearance and achieve consistency.
Some key aspects included:
- Balancing flavors (sweet, tangy, creamy)
- Ensuring correct heating and cooling temperatures
- Preventing contamination during preparation
- Selecting hygienic packaging materials
- Creating attractive labels to appeal to consumers
The training encouraged creativity and confidence among local producers.
5. Empowering Women and Youth Entrepreneurs
One of the most impactful outcomes of the training was the active participation of women’s groups, young entrepreneurs, small scale food processors and other enthusiastic people. Many female participants expressed that this training gave them:
- Confidence to start from small home based food businesses
- Skills to maintain hygiene standards
- Knowledge to package and market their products
- Motivation to innovate with local ingredients
This empowerment supports Ilam’s goal of building a self-reliant and inclusive economy.
6. How the Trainings Transformed Ilam’s Food Sector
Both FSMS and NPD trainings brought real, visible improvements:
- Improved hygiene behavior: Participants adopted better cleaning habits and personal hygiene practices.
- Safer products: Dairy and food items prepared in Ilam are now safer for consumers.
- Reduced contamination risks: Scientific sanitation techniques are now part of daily operations.
- Increased product diversification: Local entrepreneurs developed new product ideas beyond traditional items.
- Enhanced market readiness: With improved packaging and labeling skills, products are more attractive to consumers.
- Stronger local economy: Training empowered small businesses to grow and compete in regional markets.
- Better utilization of local resources: Local milk, fruits, vegetables and grains are now being used more innovatively.
- Increased women’s participation: More women are confident to lead food-based micro-enterprises.
7. The Bigger Picture: Ilam’s Path Toward a Modern, Safe, and Creative Food Industry
These training sessions are more than just workshops. They represent Ilam’s dedication to:
- Improving food safety
- Promoting entrepreneurship
- Increasing local employment
- Supporting women-led enterprises
- Strengthening municipal capacity
- Enhancing food quality for consumers
As Nepal moves toward higher food safety standards and market competitiveness, initiatives like these are important for a sustainable dairy business.
8. Planeteer Innovative’s Commitment to Nepal’s Food Sector
As a leading consultancy in agribusiness training, research and food product development, Planeteer Innovative remains committed to:
- Equipping local producers with technical knowledge
- Supporting municipalities in capacity building
- Helping entrepreneurs create safe and market-ready products
- Promoting sustainable food systems in Nepal
The success of the Ilam training demonstrates how expert guidance, practical sessions and community participation can transform local industries.
Conclusion
The FSMS and New Product Development trainings have created lasting impact in those participants and also across Ilam. With improved hygiene, better product quality, newly developed food items and increased confidence among participants, Ilam is now moving toward a safer, stronger and more innovative food future.
