ONE DAY HANDS ON TRAINING PROGRAMME: MILLET BASED BAKERY ITEMS AT NUTRI BAKERS HUB, AICRP ON WOMEN IN AGRICULTURE, HYDERABAD ON 24.12.2025

Millets require low inputs as grow well with minimal fertilizers and pesticides, promoting organic and natural farming with low cost of cultivation and reduce climate-related risks. Also, they are resilient to poor soils, thrive in marginal and degraded soils as well as grow in saline and low fertility soils. These millets have nutritional benefits as they are rich in dietary fiber lowing their glycaemic index, high in minerals like iron, calcium and zinc as well as gluten-free and easily digestible crops. The training on value addition to millets for IV BSc Agriculture students from University of Agricultural Sciences, Dharwad benefits them to harness opportunities for income generation, employment to rural women, provides nutrition and food security, augments market demand and reduces post-harvest losses. The bakery items help in setting up small-scale processing units that has scope in local markets. Environmentally hardy millets are impending functional foods that can address both ecological altercations and malnutrition. The promotion of their cultivation to increase their consumption through value addition is essential for sustainable and resilient food systems. In this context, one day hands on training programme on millet-based bakery items like baked ragi beetroot fingers and jowar biscuits was organised at Nutri Bakers Hub, AICRP on Women in Agriculture, Hyderabad on 24.12.2025 with the active involvement from students.