How Freshly Baked Bread Is Helping Save Deepor Beel

Can the aroma of freshly baked bread help save a Ramsar site?

What do you think?

At Deepor Beel, the answer is a resounding yes.

On 5–6 February 2026, Nature Environment & Wildlife Society (NEWS) launched a transformative two-day training titled “Capacity Building of Women Groups on Food Preservation and Packaging of Bakery Items.” This wasn’t just a cooking class; it was a masterclass in resilience for 57 women from the Paschim Chakardo village.

The Innovation: Baking Without the “High-Tech”

Recognizing the resource constraints of rural settings, resource person Rajlakhi Saikia led a specialized curriculum focused on low-cost, high-quality production.

• No Microwave? No Problem: Participants mastered the art of baking cakes, cookies, and buns using commonly available household utensils.

• Hands-On Mastery: From the science of fermentation to the delicate art of cake decoration, the women moved from observers to practitioners, supported by the LLBCP and NEWS team.

Why It Matters for Conservation

Under the Living Lakes Biodiversity & Climate Project (LLBCP), NEWS believes that protecting a wetland starts with empowering the people who live beside it. By bridging the gap between traditional livelihoods and modern entrepreneurship, we are reducing community dependence on direct wetland resources and creating “Green Livelihoods.”

The Result: 57 empowered women now possess the skills to launch local bakery businesses, ensuring that their families—and the Deepor Beel ecosystem—remain as vibrant and resilient as ever.