TRAINING PROGRAMME CUM HANDS ON EXPERIENCE ON VALVORISATION TO MILLETS AT NUTRI BAKERS HUB ON 29.01.2026

The present-day scenario is that erratic weather, soil erosion, loss of biodiversity and consumer changing preference for diverse foods are putting a lot of pressure for identifying alternatives that are appreciable to farmers and consumers. The agrarians are facing challenges from increased incidences of pests, pests and diseases due to uninhibited use of fertilisers and pesticides leading to soil erosion and loss of land fertility over the decades. In this context, millets are highly climate-resilient "smart" crops that thrive in arid, semi-arid and poor soils with minimal water and inputs to counter the climate-induced food insecurity. The deep root systems and efficient water usage allows them to produce better yields where other crops fail. They need fewer fertilizers and pesticides than staple cereals with fast maturity making them perfect for areas with erratic rainfall patterns. They excel in poor soils, tolerating high salinity, acidity and low fertility. They have high levels of proline and antioxidant enzymes released under stress that help these plants to survive extreme and unpredictable climatic conditions. These orphan crops that lost their significances over the years but with changing climatic conditions, they are now vital for global food security as they are rich in vital nutrients like iron, calcium, protein and fibre with lower carbon footprint requiring minimal irrigation thereby directly contributing to UN Sustainable Development Goals. Valvorisation of millets as ready-to-eat and ready-to-cook items can provide greater opportunity to agriculturalists for enhanced income generation, promotes production and marketing leading to nutritional security, employment and revenue generation. So, Nutri Bakers Hub under AICRP on Women in Agriculture’s Food and Nutrition component organized one day training programme cum hands on experience through valvorisation to millets with baked ragi beetroot fingers, carrot jowar bites, ragi muffins and jowar chocolates were shown to students from various SAUs. They were detailed on personality development skills among students, drudgery reducing devices for enhanced farm productivity and income generation through agriwaste management.