Employment Generation through Millets: Special Training Program Organized at Dabok
Udaipur: A five-day training program titled “Processing and Value Addition of Traditional Crops of the Mewar Region” was successfully organized from January 27 to 31, 2026, in Dabok village of Udaipur district under the Rashtriya Krishi Vikas Yojana (RKVY)–supported project “Centre of Excellence for Processing of Traditional Crops of the Mewar Region.” The main objective of the program was to make farmers, women self-help groups, rural youth, and new entrepreneurs self-reliant by linking them with scientific processing, value addition, and marketing of locally available traditional crops.
Project In-charge Dr. Kamla Mahajani stated that millet crops such as sorghum, pearl millet, finger millet, and maize have traditionally been cultivated in the Mewar region. However, due to their limited utilization over a long period, farmers did not receive adequate economic returns. With millets now gaining international recognition as “Nutri-Smart Foods,” vast opportunities have emerged in the fields of processing and value addition.
During the training program, Ms. Yogita Paliwal delivered detailed lectures on the nutritional, medicinal, and health benefits of millets, turmeric, and ginger. She explained that millets are rich in dietary fiber, iron, calcium, and micronutrients, which help in addressing health issues such as diabetes, heart diseases, and malnutrition. She also highlighted the natural medicinal properties of turmeric and ginger, their role in boosting immunity, and their potential for domestic and industrial use.
In the technical sessions, Ms. Ankita Paliwal provided insights into the increasing national and international market demand for millets, consumer trends, and the additional economic benefits gained through value addition. Participants were introduced to various innovative millet-based products, including multigrain flour blends, chakli, laddoos, cookies, chocolates, ready-to-cook mixes, and ready-to-eat products. Additionally, Ms. Neha Shekhawat discussed the importance of product quality, standardization, labeling, and packaging.
The most significant feature of the five-day training program was its hands-on practical approach. Participants were given live demonstrations of modern and traditional processing techniques for millets, turmeric, and ginger. Scientific methods of cleaning, boiling, blanching, drying, grinding, sieving, packaging, and storage of turmeric and ginger were explained in detail. Furthermore, step-by-step practical training on the preparation of bakery and traditional products from millets was conducted, enabling participants to gain a clear understanding of small-scale production and enterprise development.
Special sessions focusing on government schemes, entrepreneurship development, and financial assistance were also organized. Ms. Neha Shekhawat provided detailed information on various central and state government schemes related to food processing, including grants, subsidies, bank loans, self-help group–based enterprises, start-up schemes, and marketing support. Experts explained how farmers and women can establish small processing units with limited capital, utilize local resources, and significantly enhance their income.
Interactive sessions were held throughout the training, during which participants shared their queries and practical challenges. Ms. Ankita Paliwal addressed these concerns and offered practical guidance on business plan preparation, cost–benefit analysis, and market linkages.
Overall, the five-day training program not only equipped participants with technical knowledge and practical skills but also created awareness about sustainable livelihood generation, rural employment, and entrepreneurship development through traditional crops. At the conclusion of the program, participants described the training as highly beneficial for strengthening the rural economy and emphasized the need for regular organization of such programs in the future. The program concluded with the distribution of millets, training kits, certificates, and the sharing of positive experiences by the participants.
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