Be it for a healthy snack for kids or preparation of eco-friendly bio-charcoal, introducing processing empowers women to find a market for innovative sorghum products.
A booklet triggers a venture
Dibyajyothi Borgohain, a first-time entrepreneur talks of her agribusiness start-up – Ind-Millet Foods…
”It started off a year and half ago when my friends and I were looking for business avenues for healthy snacks for kids. The ICRISAT Agribusiness and Innovation Platform (AIP) stall at an exhibition had an interesting booklet. We wrote to AIP evincing our interest.
A lab visit was arranged for us. We went through the products and opted for sorghum crispies. You can’t stop kids from eating fried crispies available in the market, so we thought of giving them a healthier option in the form of baked sorghum crispies.
With guidance and technical support from AIP we created a product which we tested in schools, exhibitions and carnivals. It took us eight months to work out the product. We made five batches modifying the composition based on feedback and market surveys of similar products available in the market. Size, taste and the level of crispiness were the major factors that we worked on.
Technical backstopping from AIP
My partners Madhavi Pomar and Jayanthi Satram and I are homemakers and first-time entrepreneurs. After managing our homes for years, we felt we could manage anything! And we did it with ICRISAT’s support.
Once we develop a good market for the product we want to procure the raw material directly from the farmers. We want to create more opportunities for other women.”
The sorghum crispies were developed by the AIP- NutriPlus Kn
owledge program lab in
In mid-2013 entrepreneurs were oriented on developing a business plan and test marketing the product.
The product was customized for Ind-Millet in 2014. Innovation and Partnership program helped with label designing and packaging
Registration with Ministry of Micro, Small and Medium Enterprises (MSME) and the Food Safety and
Standards Authority of India (FSSAI) license were facilitated
The activity was supported by CRP Dryland Cereals
More on AIP: click herehttp://www.aipicrisat.org
Use of sorghum in bakery and as bio-charcoal
Women farmers in Kano, Nigeria, were trained on benefiting from technologies for enhancing the sorghum value chain. The workshop for trainers focused on using sorghum in making bakery products like bread, cakes, cookies, biscuits and a local product called gurasa (flat bread) and producing bio-charcoal.
Sessions dealt with topics like food safety practices, hygiene, sanitation, and entrepreneurship. The training aimed to build the capacity of rural women to actualize the objective of Nigeria Sorghum Transformation Value Chain (STVC) in reducing poverty, improving food security, nutrition and health of women and children.
ICRISAT and STVC used the opportunity to link up with Africent Integrated Trade Microfinance Cooperative Society. The society provided training on carbonizing of agricultural waste product to make bio-charcoal. Large-scale adoption of this technology will help reduce the level of deforestation in semi-arid regions since women could use bio-charcoal as an alternative source of energy for household use as well as income generation.
Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.