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  • Organic certified products from Paro and Wangdue launched

    25 February, Wangdue: The National Centre for Organic Agriculture launched various organic certified products including rice from Paro and wheat, wheat flour, buckwheat flour, potato, garlic, coriander, cabbage, cauliflower, sag, radish, chilli and spring onion from Lull village in Wangdue on February 25.

    Kinley Wangmo of Chimakha village in Paro ventured into organic farming way back in 2005. Today, she is a proud owner of the Organic Chimakha Farm, the first farm to be certified organic in the Dzongkhag.

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  • Yak Genetic Improvement and Semen Cryopreservation

    24th February, 2021: The Livestock Research and Extension Division, Department of Livestock in collaboration with National Highland Research and Development Centre (NHRDC), Jakar and National Dairy Research and Development Centre (NDRDC), Yusipang is organizing 14 days training on Artificial Insemination (AI) in yaks to the Livestock officials of highland districts and farm staffs in Haa. The training program is initiated as a part Highland Development Program to improve the Yak Breed (genetic) and conserve the Bhutanese indigenous Yak gene through semen cryopreservation.

    The importance of yaks to highland communities in Bhutan goes beyond the socio-economy and livelihood. It plays a key role in maintaining the rangeland eco-system, biodiversity conservation and preservation of culture and traditions. In view of addressing these concerns, Highland Development Program has been instituted which is expected to deliver a holistic set of targeted interventions to improve the livelihoods and socio-economic development of highland communities. Among several interventions under highland development program, Yak genetic improvement is one of the major components to ensure the sustainable livelihood of highland communities. This strategic plan is to establish yak nucleus farm for pure-line breeding, application of assisted reproductive technology in yak genetic improvement through the production of our own indigenous Yak semen.

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  • Production of Smoked Trout

    The National Research and Development Center for Riverine and Lake Fisheries (NRDCR&LF) under the Department of Livestock has successfully completed the standardization of fish smoking technique.  A manual on the technique of fish smoking will be made available soon.

    Fish smoking is a very popular fish processing method and one of the oldest preservation methods. Smoked fish is fish that has been cured by smoking. Smoking combines the effects of salting, drying, heating and smoking.

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    The Ministry of Agriculture and Forests (RNR) takes this opportunity to express our heartfelt congratulation to Mr. Kinga Norbu, Senior Forestry Officer for being awarded the most prestigious “Esprit de Corps” gold medal in recognition of exhibiting excellence in inculcating leadership and management practices along with building friendly work atmosphere amongst the 428 officer trainees and Indian trainee officers.

    The Gold medal was awarded while attending the 95th Foundation Course conducted by prestigious Lal Bahadur Shastri National Academy of Administration (LBSNAA), Mussoorie, Uttarakhand, India from Oct 12 – Dec 18 2020. He is currently undergoing  the most reputed Indian Forestry Service at Indira Gandhi National Forest Academy and he was the only recipient of  most prestigious award.

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