Empowering Entrepreneurs in Rice-Based Ready-to-Eat and Ready-to-Cook Food Products
The Agribusiness Incubation Centre (ABI) of ICAR-National Rice Research Institute (NRRI), Cuttack, organized a five-day training programme on Entrepreneurship Development in Rice-Based Ready-to-Eat (RTE) and Ready-to-Cook (RTC) Food Products from 9 to 13 December 2024. The programme was attended by 15 entrepreneurs from various districts of Odisha and focused on equipping participants with skills and knowledge to develop innovative rice-based food products, promoting entrepreneurial ventures. Dr. A.K. Nayak, Director of ICAR-NRRI, Cuttack emphasized the importance of rice in everyday life, cultural heritage, biodiversity, and tourism. He highlighted the potential of rice value addition to increase farmers’ income and meet the growing consumer demand for convenient and nutritious food options. During his interaction, he underscored the versatility of rice, linking it to rituals, day-to-day needs, and economic significance. Dr. G.A.K. Kumar, Head, SSD, also interacted with the participants. Dr. M. Sivashankari and Dr. N. Borkar were the Course Directors of the training programme, while Ms. Shruti Snata Panda was the Coordinator of this training programme. The training provided participants with valuable insights into product development, market trends, and business strategies, encouraging innovation and entrepreneurship in the rice-based food sector. The initiative attracted aspiring entrepreneurs and stakeholders, fostering a collaborative learning environment to boost rice-based agribusiness opportunities.
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