Food Processing Training Program for Budding Entrepreneurs

Various organizations are trying to bring aspiring and budding entrepreneurs in mainstream business. In such effort Council of Scientific and Industrial Research- Central Food Technological Research Institute (CSIR-CFTRI) has planned to conduct a series of capacity building and training programs on food processing for the benefit of aspiring and budding entrepreneurs from SC/ST community of local areas and nearby aspirational districts entrepreneurs.

The program would be conducted in association with the National Scheduled Caste and Scheduled Tribe Hub (NSSH), Ministry of Micro-Small and Medium Enterprises (MSME). “Earlier also we have conducted training programs but this is altogether a different step as it is specially oriented for SC/ST community. For the first time there is no admission fee for this program earlier courses were paid” said Dr. KSMS Raghavarao, Director, CFTRI.

The training program has been divided into three categories- fruit and vegetable technologies for value addition, spice processing: business opportunities and future prospective and wheat milling and baking technology.

Fruit and vegetable technologies for value addition training program will start from 06^th January to 14^th January. This will provide hands-on training on the processing of locally available fruits and vegetables into products such as minimally processes fruit and vegetables, fruit juice and beverages, canned products, Osmo dried fruits, squash, jams, pickles, etc. With this Special lecture session on food packing and food hygiene will be conducted. Field visits to the local fruit and vegetable processing industry will be there for the participants.

The second program, spice processing: business opportunities and future prospects will be from 20^th January to 28^th January.  Practical training on the processing of spices and herbs into value-added products such as spice powders and curry powder, ginger powder, ginger candy, ginger beverages, etc. will be provided.

The participants will learn the processing of turmeric rhizomes into turmeric powder by a newer approach. Special lecture sessions on spice grinding, sensory, food packing, food hygiene, good manufacturing practices, food regulation, financial support, and business opportunities. Participants will have a field visit to the local spice processing industry.

Wheat milling and baking technology would be the third program. Hands-on training will be provided to the participants on the wheat milling and baking technology wherein processing of wheat into bakery products such as bread, buns cookies, cakes puffs, etc. Special sessions on wheat milling, food packing, and food hygiene will be conducted. This will also have a field visit to the local bakery industry. This will be from 17^th February to 26^th February.

All the programs would have sessions on good manufacturing practices, food regulation, financial support, and business opportunities. (ISW)

Jyoti Singh

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