Educational Visit to Agro Food Park, Babadam, West Garo Hills
On the 26th of October 2024, the first-semester Education and English major students from Shift-III of Don Bosco College set off on an educational visit to the Agro Food Park in Babadam, West Garo Hills. The purpose of this visit was to offer the students practical insights into the agro-food industry, enriching their comprehension of classroom theories through direct observation and engagement within a professional environment.
The main objectives of the visit were to familiarise students with the various processes involved in agro-food production, introduce them to the significance of technology in food processing and preservation, and shed light on the quality control measures necessary for food safety. By witnessing the operational procedures of a food processing facility, students could gain a deeper understanding of how theoretical knowledge is put into practice in the real world.
Renowned for its diverse range of products, Agro Food Park specializes in cashew processing, as well as the manufacturing of ginger and turmeric powder, pickles, juice, jam, cooking oil, and peppers. Equipped with modern machinery and stringent quality control standards, the facility is acknowledged as a frontrunner in its industry. Throughout the tour, students were able to observe the different stages of the production process. They witnessed the processing of raw materials, learned about the various techniques employed in food preservation, and acquired knowledge on packaging and quality assurance methods utilized to ensure product safety and market readiness.
One of the most engaging aspects of the visit was the opportunity for students to engage with the factory personnel. These professionals shared their expertise and offered valuable insights into the challenges and rewards of working in the agro-food sector. Their knowledge not only enhanced the students' learning experience but also underscored the significance of sustainability and ethical sourcing in food production. This interaction inspired students to contemplate potential career paths in food technology and related fields, broadening their perspectives on future professional opportunities.
The educational visit proved to be highly advantageous for all participants, bridging the gap between theoretical knowledge and practical application in a meaningful and professional manner. This exposure to the agro-food industry provided students with a tangible grasp of production processes, the role of technology in quality control, and the importance of upholding food safety standards. Additionally, the experience prompted students to reflect on how sustainability and ethical practices are pivotal in shaping a responsible and prosperous business.
Given the success of this visit, it is recommended that similar educational trips be arranged in the future. Visits to other industries would offer students a comprehensive view of various professional domains, further enriching their educational journey and exposing them to a wide array of career prospects.
This visit would not have been possible without the support of the college management and the dedicated faculty members who helped coordinate the event. Their commitment to enhancing the students' learning experiences is truly appreciated.
