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Organic Food Processing Certificate Course

To be announced


In this 3-month certificate course, you will learn to develop and launch your organic products from local produce like sea-buckthorn, apricots, buckwheat, and barley!

In the last course, our students made products out of buckwheat, and local organic energy bars using locally available fruits. They eventually launched it in the market with great success!

Harvest of Farm and Forest Produce triggers many people around the world, in particular the farmers that solely depend upon agriculture production as their livelihood. It is the start of where the gain of an uphill struggle that has been set right from the time of land preparation, planting, and observing the crop grow and bear fruit. At the end of the day, it ends with sustainable wild-plant harvesting methods, food-plant preservation as well as the creation of non-food products from native plants. Wherein a 3-month comprehensive course on viewing wild and cultivated plant growth, use potential, processing, value-adding opportunities, and marketing is run by the Himalayan Institute of Alternatives, Ladakh. This course exposes students to the theoretical and practical skills and knowledge required for developing plant-product businesses; from the field right through to marketing. The main aim of this post-harvest course is to spread awareness about the various agricultural and forest-based product opportunities available in the Himalayan and High-Altitude Desert regions of the world. It will introduce students to various methods of food preservation and preparation, including those practiced in mountain regions like Ladakh. Growing, harvesting, preserving, post-harvest processing, and marketing is an integral part of the course. In addition, there will be a chance to interact with experts experienced in this field. 


Admissions Timelines
(To be announced)


Who is it for?

It is designed for candidates aspiring to develop knowledge and skills in post-harvest processing and market development of sustainably produced food crops and forest plants. It is particularly designed for people interested in developing ecological enterprises and agri-business start-ups relevant to the Trans-Himalayan region. Although the Ladakh context is fundamental to this course, the approaches and techniques learned through this course will be made generalizable to other areas of the Himalayas and beyond. Those wishing to participate must be available for at least 90% of all course content, including lectures, field trips, and individual or group project work. 


Prerequisites & Eligibility

Although this course is open to all, prior education and experience in farming, gardening, and plantation are preferred. The certification course is open to aspirants between the ages of 21 and 45 who have completed the 10th standard. Matriculation level science and arithmetic knowledge and basic computer skills are required. However, if you feel that you are highly suited to this course but do not meet these exact requirements, special consideration may be given. Good English reading and writing skills are appreciated. Most importantly, applicants must demonstrate a strong interest in farming and a desire to pursue land-based livelihoods. Finally, all prospective participants need to consider their adaptability, resilience, and flexibility in living in this cold and arid region of Ladakh.



  • Traditional Mountain-based Sustainable Livelihoods – sun-drying, fermentation, salting, pickling, etc. 
  • Sustainable Harvesting of medicinal Plants, native plants & their uses.
  • Post-Harvest Product Development and processing from medicinal herbs, fruits & Vegetables.
  • Adaptive Enterprise & Marketing.
  • The packaging process to improve food safety and quality.


Learning Outcomes

  • Understanding the scientific and economic importance of various wild plants and agricultural products grown in the Himalayan regions.
  • Identifying useful native plants, the various products that can be derived from them, and the challenges faced in their propagation.
  • An awareness of storage limitations and other health policies relating to agricultural and forest products.
  • Learning how to incorporate traditional methods of food preservation practiced in the Himalayan region and elsewhere.
  • Exposure to the growing of cash crops and fruits and vegetables in mountain regions and how to do it responsibly.
  • Understanding business aspects of agricultural and wild plant propagation ultimately prepares one to venture into this field as an entrepreneur.
  • Productize and learn all the above concepts through it.

Attendance: 90 percent of attendance is mandatory.

Students shall be awarded the certificate only on the completion of the course with the required marks.

For queries or further information, write to us at: