LEDeG’s Food Processing Unit

Empowering Communities through Local Resources, Traditional Knowledge, and Sustainable Value Addition

Located at Rebook Campus, Near Shanti Stupa, Leh, Ladakh.

The Food Processing Unit (FPU) at Ladakh Ecological Development Group (LEDeG) is a flagship initiative that supports rural livelihoods, promotes sustainable agriculture, and empowers women and youth through the processing and value addition of locally grown produce, especially apricots—one of Ladakh’s most iconic and underutilized crops.

This unit acts as both a production center and a training hub, enabling communities to transform raw, seasonal produce into marketable, shelf-stable products using eco-friendly methods. By combining traditional Ladakhi knowledge with modern techniques, the FPU is helping preserve cultural heritage, reduce food waste, and create climate-resilient micro-enterprises—contributing to multiple SDGs in the process.

Why It Matters

Ladakh's fragile ecosystem and short growing season limit agricultural diversity. However, apricots—rich in cultural and nutritional value—are abundant in many parts of the region. Sadly, a significant portion of the annual harvest is lost due to:

Lack of storage and preservation methods
Limited awareness of value addition techniques
Absence of market access and branding support
Underrepresentation of women in the agricultural value chain

The Food Processing Unit addresses all of these gaps by providing skills, infrastructure, and entrepreneurial support to local communities, particularly women and Self-Help Groups (SHGs).

What We Produce

The unit specializes in small-batch, artisan-style processing of apricots and locally harvested herbs using zero-waste, low-energy, and manual-friendly technologies. Our core products include:

Cold-Pressed Apricot Oil
Extracted from apricot kernels using cold-press technology, this oil is prized for its cosmetic and health benefits. It is bottled and labeled onsite, enabling traceable, local-to-market supply chains.
Apricot Jam
Made from organically grown Ladakhi apricots, this jam uses traditional recipes, but adheres to modern hygiene and packaging standards. It contains no preservatives or artificial additives.
Solar-Dried Apricots & Herbal Teas
Using solar dryers installed at the facility and in SHG clusters, fruits and herbs are dried in a hygienic, eco-friendly environment. Products are then packaged and marketed through LEDeG’s networks.

Training & Enterprise Development

Focus on Women-Led SHGs & Rural Entrepreneurs

LEDeG has trained and mentored several women-led SHGs and micro-enterprises across Ladakh. These groups now manage their own food processing activities, generating consistent income, improving household resilience, and building leadership capacity.

Key training modules include:

Safe and hygienic food processing techniques
Packaging, labeling, and branding for retail
Business management, bookkeeping, and pricing
Use and maintenance of solar dryers and oil press machines
Understanding product shelf life and regulatory requirements

Youth & School Engagement

To cultivate long-term change, LEDeG integrates awareness and capacity building at the school level. The FPU regularly hosts workshops and demonstrations for students, youth groups, and aspiring agro-entrepreneurs on:

Local fruit preservation and traditional food knowledge
Waste reduction in food systems
Safe, sustainable production practices
Entrepreneurship and value chains in agro-processing
Climate adaptation through local sourcing

These efforts ensure that the next generation is equipped to embrace sustainable livelihoods and take pride in local agro-biodiversity.

SDG Alignment: Local Action for Global Goals

The Food Processing Unit directly contributes to the following Sustainable Development Goals (SDGs):

SDG 1 – No Poverty:
By creating income through SHG-led micro-enterprises.

SDG 2 – Zero Hunger:
By reducing food waste and improving food security through preservation.

SDG 4 – Quality Education:
Through hands-on learning for youth and rural communities.

SDG 5 – Gender Equality:
By empowering women with economic opportunities and decision-making roles.

SDG 8 – Decent Work and Economic Growth:
Through skill-building and support for sustainable rural enterprises.

SDG 9 – Industry, Innovation, and Infrastructure:
By introducing appropriate technologies like solar dryers and oil presses.

SDG 12 – Responsible Consumption and Production:
By promoting zero-waste processing, local ingredients, and traditional recipes.

SDG 13 – Climate Action:
Through solar energy usage and support for climate-resilient food systems.

SDG 15 – Life on Land:
By encouraging the sustainable use of local crops and preserving agro-biodiversity.