A group of 50 members from women self-help groups received tips on value addition to pulses and rice at a day-long product promotion workshop at Agricultural Engineering College and Research Institute (AEC and RI) of Tamil Nadu Agricultural University, Kumulur, near here recently.
The workshop titled ‘a novel food chain using by-products of milling industry for enhancing nutritional security’ was sponsored by the Indian Council of Agricultural Research, New Delhi, under National Agricultural Innovation Project. S. P. Ramanathan, professor and head, market extension, Tamil Nadu Agricultural University, inaugurated the workshop. A. Tajuddin, Dean, AEC and RI, underlined the importance of by-product utilisation and value addition to pulses and rice by-products.
R. Lalitha, professor, AEC and RI, Kumulur, P. Yasodha, organising secretary, and S. A. Ramjani, co-organising secretary of the workshop, spoke. The participants were taken to Indian Institute of Crop Processing and Technology (IICPT), Thanjavur, where they had hands-on experience on the production of bakery products using rice and pulses by-products.
K. Alagusundaram, Director, IICPT, explained the functioning of the institute to them.
