Udaipur: A five-day training programme was organised at the College of Community and Applied Sciences, Maharana Pratap University of Agriculture and Technology (MPUAT), Udaipur, with the objective of connecting traditional local crops with modern food products and creating self-employment opportunities for young people.

The training was conducted under the Rashtriya Krishi Vikas Yojana (RKVY) as part of the project “Centre of Excellence for Processing of Traditional Crops of the Mewar Region.”

Participants learned not only food-processing techniques but also how to add value to locally available millets and other traditional crops and convert them into market-oriented products that can serve as the foundation for a business. During the programme, participants received hands-on training in preparing bakery products such as cookies, cakes and muffins. They also learned to prepare different varieties of chocolates, nutritious bars, chakli, khakhra, crackers and other value-added food products.

Special emphasis was placed on product quality, attractive presentation and developing products according to market demand.

During the training, College Dean Dr. Sarla Lakhawat explained the growing importance of millets, consumer demand and ways to incorporate them into the daily diet. She also encouraged participants to promote millet-based food products among consumers.

Project In-charge Dr. Kamla Mahajani highlighted the health benefits of millets and other coarse grains, along with the potential for establishing businesses through their processing and value addition.

Dr. Renu Mogra, Professor in the Department of Food Science and Nutrition, provided insights into opportunities for value addition in millets and techniques for developing a range of nutritious food products. Guest faculty member Dr. Payal Talesara explained quality standards, packaging requirements and market opportunities for millet-based products, encouraging participants to explore ways of taking their products to consumers.

The five-day training provided young participants with practical experience in giving traditional crops a modern identity, developing innovative food products and transforming their skills into self-employment and entrepreneurial opportunities.