TRAINING PROGRAMME CUM HANDS ON EXPERIENCE: VALUE ADDITION THROUGH BAKING AT NUTRI BAKERS HUB, AICRP ON WOMEN IN AGRICULTURE ON 20.03.2026

The agricultural community is facing challenges from erratic weather, soil erosion, biodiversity loss along with weeds, pests and diseases due to extensive use of fertilisers, soil erosion, loss of land fertility and so on. Among consumers there is changing palates for diverse foods that are buyer friendly. It is here that value addition helps to improve nutritional value, enhance taste, appearance and convenience, reduce post-harvest losses and increase market value and farmer income. Millets are climate resilient and adapting to different of environmental conditions requiring minimal irrigation with improved growth and productivity in low nutrient input conditions. There is less vulnerability to environmental stress and use of these millets in combination with vegetables like beetroot helps in developing healthy foods for enhanced nutritional security. In this context, Nutri Bakers Hub under AICRP on Women in Agriculture’s Food and Nutrition component organized one day training programme cum hands on experience with value addition through baking on 20.03.2026. The items included baked ragi beetroot sticks, ragi beetroot and millet donuts for KVK faculty. They were detailed on income generation through saree rolling activities and need for inculcating good manners among young children to become responsible citizens in future. The scientists involved were Dr. Jessie Suneetha W, Dr. G. Swarupa Rani and Dr. Lakhsmi Challa.