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ICAR-IIHR’s BESST-HORT spots promising prospects for food entrepreneurs and SHGs.
Jun 01, 2023

ICAR- Indian Institute  of Horticulture Research (IIHR) BESST-HORT (Business Entrepreneurship and Start-up Support through Technology in Horticulture) has spotted promising potential for entrepreneurs interested in starting micro food enterprises, start-ups, self help groups (SHGs), homemakers and students.
 
In order to give them a platform to meet, BESST-HORT is organising a 3-day hands-on training programme on ‘Production of Fruit & Vegetable Powder’  from June 20- 22, 2023 at the ICAR-IIHR, Hesaraghatta Lake, Bengaluru. The training programme will include theory, practicals, demonstration & discussion.
 
The last date to receive applications is June 17. The objective of the training is to provide detailed information about the scope of fruit and vegetable powders, their nutritional quality and packaging. There platform will provide hands-on training on production of moringa, tomato, onion and banana flour and value-add the preparation. This is especially at a time when there is excess production in the market and fall in price of these fruits and vegetables, stated Dr MV Dhananjaya who is the course coordinator along with Dr Venkatt Kumar and others from the BESST-HORT team.
 
Now BESST-HORT is a technology business incubator of ICAR-Indian Institute of Horticulture. The training will also guide on the licensing requirements and detailed project report preparation, besides provide information on various schemes launched by the government.
 
The training according to the organisers will help to improve the working knowledge of fruits and vegetables drying especially moringa, tomato and banana flour. The training will help to network and offer a first-hand information to the participants on the viable marketing avenues.
 
'We will also provide incubation centres for the prospective entrepreneurs and hand-hold them to take off the business.  The charges for this training are Rs 7,500 per participant, registration of the participants is compulsory and including accommodation, food and certifications,' said the organisers.
 
While the course director is Dr Bhuvaneswari S, the course co-directors are Dr CK Narayana, Dr Pushpa Chetan Kumar and Dr Preethi P.
 
According to Dr Dhananjaya, the use of fruit and vegetable powders is key to fortification of ragi, wheat and rice powders used in the preparation of items for breakfast, lunch, snacks and dinner. There is a need for added nutrition to the end product and this is seen to catch up across food business.
 
'In fact such new thinking possibilities allow us at ICAR- IIHR and BESST-HORT to help explore avenues for new business opportunities to be explored by the food entrepreneurs. Such value-addition will strengthen the product development and give entrepreneurs the ability to have an edge in the market with their offerings,' stated Dr Dhananjaya while speaking to FnB News.
    
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