Punjab Agricultural Management & Extension Training Institute (PAMETI) successfully organized a four-day training programme on “Entrepreneurship Development Training on Bakery Products with Focused Approach on Biscuits” from February 9 to 12, 2026. Around 55 participants, including farmers, rural youth, and budding entrepreneurs, actively took part in the programme.
Welcoming the participants, Dr.Ravneet Singh, Deputy Director (PHT), PAMETI, provided a comprehensive overview of the training and highlighted its core objectives to empower aspiring entrepreneurs with the technical, managerial, and marketing skills required to establish and sustain a profitable biscuit-focused bakery enterprise.
In the inaugural session, PAMETI Director Dr. K.B. Singh elaborated on the programme’s vision and objectives. He emphasized the need to develop entrepreneurial and technical competencies for the successful production and commercialization of biscuit products. He further stressed strengthening marketing, branding, and distribution strategies tailored specifically for biscuit-based enterprises.
Experts from Punjab Agricultural University (PAU) and Guru AngadDev Veterinary and Animal Sciences University (GADVASU) delivered expert lectures and interacted with the participants.
Dr.AntimaAgarwal, Department of Food Technology, PAU, delivered a lecture on Introduction and Overview of Composite Food Products: Biscuits and Composite Food Products — Opportunities and Challenges. Dr.GopikaTalwar, Professor at GADVASU, spoke on Shelf Life and Packaging Interventions for Biscuits.
Dr.RekhaChawla from GADVASU discussed Wheat Milling: Traditional vs. Modern Milling and Classification of Various Bakery Flours. Dr.Narender Kumar Chandla shared insights on establishing small-scale food processing units for biscuit preparation. Dr.GurkiratKaur explained FSSAI regulations applicable to bakery products, while Dr.Nitin S. Wakchaure delivered a session on Supply Chain Economics in Biscuit Production.
Further, Dr. Hanuman Bobade discussed common dough defects and their corrective measures, and Dr. Sunil Khatkar elaborated on the role of different baking ingredients in biscuit preparation. Dr.Varinder Pal Singh highlighted labeling requirements, marketing aspects, and other legal compliances related to biscuit production.
To enhance practical understanding, an exposure visit was organized to the Food Incubation Center at the Department of Food Science and Technology, PAU. Participants also attended hands-on practical sessions on the preparation of desi ghee atta biscuits, including kneading and baking techniques, conducted by Dr.RekhaChawla, Associate Professor, Department of Dairy Technology, GADVASU.
The participants actively engaged with the experts, appreciated the practical orientation of the programme, and provided positive feedback. They lauded the efforts of PAMETI faculty and staff in organizing such a comprehensive training programme and expressed their commitment to applying the knowledge gained in their respective ventures. Participants also urged the institute to organize more such practical and skill-oriented trainings in the future.