The chilli variety SHF 4884 was first initiated at Yangbari in 2020. Continue reading
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The Hon’ble Agriculture Secretary, Dasho Thinley Namgyel visited Trongsa and Zhemgang Dzongkhags on October 20 for a familiarisation tour to meet the RNR officials and understand the Dzongkhag activities and challenges.
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19-20 October 2021, Thimphu: A two-day “Training on BhutanGAP Standard and Implementation of Documentation Requirements by Potato Producers for Third-Party Certification” was held in Tashi Yoedling Hotel, Thimphu from 19 to 20 October 2021. The training program was organized by Bhutan Agriculture and Food Regulatory Authority (BAFRA) as part of promoting BhutanGAP certification services as per ISO/IEC 17065 (Conformity Assessment: General Requirements for Bodies Certifying Products, Processes and Services).
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18 October, Thimphu: The Ministry of Agriculture and Forests, Royal Government of Bhutan joined the nation to observe the World Food Day which is marked every year on 16thof October. It celebrated the creation of the Food and Agriculture Organization (FAO) to promote worldwide awareness and action for those suffering from hunger and in acknowledgment of the importance and need to ensure food security and nutritious diets for all. The world Food Day, this year marked the 76thanniversary of the FAO of the United Nation.
This year the day was observed in a simple ceremony on 18thOctober at the Ministry of Agriculture & Forests conference hall with the close involvement of various stakeholders. The day celebrated the global theme for 2021 released by FAO Rome “Our actions are our future. Better production, better nutrition, a better environment and a better life”. The event commenced with the lighting of butter lamps, offering of Zhabten, video speech from FAO Director General and keynote address on the World Food Day from the Hon’ble Sanam Lyonpo.
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19-20 October, Bumthang: Around 25 participants representing ARDCs-Bajo, Wengkhar and Yusipang, RLDCs, feed companies and the National Research and Development for Animal Nutrition (NRDCAN) are attending the first consultative workshop on facilitating livestock feed ingredient production in Bhutan at Yoeserling Hotel.
At present, bulk of primary feed ingredients requirements such as maize, soybeans and mustard cake are met by importing from neighbouring country. As such, there is a huge scope for linking maize producing farmers and feed millers in the country to domestically produce and meet the demand for primary feed ingredients. It will pave the way for strengthening feed value change through involving key stakeholders in addressing various field related issues and challenges regarding sustainable primary feed ingredients production in the country.
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