05/03/2026
Sikkim University Organises Two-Day Hands-on Training on Value Addition of Millets and Pulses for Nutritional Security and Enhanced Farmer Income
Sikkim University organised a two-day hands-on training-cum-demonstration programme titled “Value-Added Products from Millets and Pulses – Towards Nutritional Security and Higher Income” on March 3–4, 2026, at the Department of Horticulture, 6th Mile, Tadong, Gangtok.
The programme was conducted under the project “Popularization of Millets and Promotion of Pulses in Sikkim for Sustainable Agriculture and Livelihood Enhancement”, supported by Indian Institute of Millets Research (IIMR), Hyderabad, and Indian Institute of Pulses Research (IIPR), Kanpur. The initiative aimed to equip progressive farmers with practical skills in processing and value addition of climate-resilient and nutrient-rich crops such as finger millet (ragi), foxtail millet, buckwheat, rajma, lentils, and chickpeas.
The programme was inaugurated by Prof. Laxuman Sharma, Registrar (In-charge), Prof. Niladri Bag, Dean, School of Life Sciences, and Dr. Sujata Upadhyaya, Head, Department of Horticulture. Addressing the gathering, they emphasised the revival of traditional millets and pulses within Sikkim’s organic farming ecosystem and encouraged farmers to adopt value-addition strategies for improved income and household nutrition.
Over 40 farmers from different districts of Sikkim participated enthusiastically. The training provided expert guidance on primary processing, product development, packaging, branding, and market linkages. Participants learned how value addition can transform traditional grains into ready-to-eat and ready-to-cook products, potentially enhancing farmers’ income by 30–100 percent while promoting health benefits such as improved protein intake, diabetes management, and climate resilience.
The first day focused on millets under the theme “Unlocking Nutritional & Income Potential through Millet Value Addition.” The technical session on pulses was delivered by Prof. Laxuman Sharma. The second day emphasised pulses, with sessions on nutritional significance, soil health benefits, processing techniques, and hands-on preparation of products including roasted snacks, pulse papad, besan-based sweets, energy bars, and ready-to-cook mixes. The technical session was delivered by Dr. Karma Diki Bhutia, Assistant Professor, Sikkim University.
A key highlight of the programme was the display-cum-sale exhibition, where products prepared during the training were showcased and sold. The exhibition demonstrated the commercial viability of traditional crops within modern sustainable food systems and provided immediate market exposure.
The programme was coordinated by Dr. Anamika Gurung, Dr. Karma Diki Bhutia, and Dr. Amrit Lamichaney from the Department of Horticulture. Farmers expressed satisfaction with the practical knowledge gained and showed keen interest in starting small-scale value-addition enterprises.
The initiative aligns with national efforts to promote millets as “nutri-cereals” and strengthens Sikkim’s commitment to organic, sustainable, and income-oriented agriculture.