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Three young women who are receiving assistance for further training in load technology at the Mysore Training Centre, left to right: Mrs. Kasemir Thiensri â€" born in Bangkok, Thailand, graduate of the School of Analytical Chemistry Training, Bangkok. Mrs. Thiensri is responsible for control analysis and research on the utilization of local raw food materials. Miss Manuela Buensuceso â€" barn in Balanga, Bataan, Philippines. graduate of the Manila College of Pharmacy, Manila, Philippines. Miss Buensu- cesco is supervising analytical chemist in the Food section of the Food and Drug Administration, Department of Health, Manila. Miss Natividad J. Santiago, barn at Togag, Rizal, the Philippines, graduate of the University of Santa Thomas, Manila, the Philippines. Miss Santiago is a Scientist at the Nulional ScienCB Development Board in Manila. because it is the first generation since the dawn of history to believe it prac- '.tical to make the benefits of civilization avail- ,able to the whole human race.” â€" Arnold - Toynbee ‘" In 1962 the directors of the Provincial \Board of the Federated Women‘s Institutes "Llof Ontario set up, as a Sixty Fifth Anniversary : Year International Scholarship Fund, a proj- ‘ect to raise $50,000, the interest from which, 0 assist with the necessary expenses in sending 'ftrained Home Economists where help is badly ‘lneeded. ~. ' Later it was decided that the money avail- 'a able from this fund would be given to help 7 support students at the Training Centre in food technology located at Mysore. India. What is the Mysore Project? In 1959 the idea of a training centre for Asian food techâ€" :nologists was considered at a Food and Agri- culture Organization (F.A.O.) Seminar in My- “; sore, India. attended by people from 14 nations V_:fr0m Southeast Asia. The basic purpose of the {project was to provide a training centre at 't‘ which men and women from the entire area could be taught practical methods of food " preservation and distribution. It was empha- ‘ . sized that over a third of all the food produced ‘ in Asia is lost through spoilage. Enough grain ‘..and legumes are lost every year in India to ' feed at least sixty million people. I“ OUR AGE WILL BE REMEMBERED 4' _’5UMMER 1967 as Art Institute had been established in 1947 by the Government of India in the former palace of the Maharajah of Mysore. Since then Indian scientists have developed dozens of methods of preserving indigenous crops and of making nutritious foods out of waste products. Thousands of protein-deficient Indian children who were literally doomed to die before the Mysore scientists taught the Indian villagers to use proteinâ€"rich, Multipurpose Food developed out of waste peanut flower and chickpea. have been given a new lease on life. All that has been learned in tropical food technology at Mysore. the Indian government is willing to share with other developing naâ€" tions. when we in Canada provide the money needed for the transportation. mainâ€" tenance and tuition of the Asian students who attend the Centre. The members of the Federated Women's Institutes of Ontario can now take pride in making an important contribution to the trainâ€" ing of students from countries where food management is a serious problem. it it * Luck may sometimes help \Vork always helps. Indian Wisdom * i: 'k 21