A three-day Entrepreneurial Bakery Processing Program for Women concluded successfully at Punjab Agricultural Management & Extension Training Institute (PAMETI) on February 26, 2026, witnessing enthusiastic participation from aspiring women entrepreneurs. The programme was conducted under the BUSINESS BIBAZ’ project supported by Rashtriya Krishi Vikas Yojana (RKVY) with the aim of strengthening scientific understanding, hands-on technical competencies, and entrepreneurial skills among emerging women bakery professionals. The progarmme was attended by 68 candidates in two batches.
Ms. Bharti Madan, Deputy Director (IT) and Course Coordinator at Punjab Agricultural Management & Extension Training Institute, outlined the objectives and structure of the training programme. Dr Harpreet Kaur, Head, Department of Food and Nutrition, Punjab Agricultural University and her team conducted practical demonstrations on the preparation of a variety of bakery products, including cakes, sweet and savory biscuits, muffins, and other value-added baked items. The demonstration on icing techniques was a major highlight of the programme.
The participants were provided with hands-on training in baking techniques and icing methods. The sessions also addressed key aspects such as selection of quality raw materials, maintenance of hygiene and sanitation, quality assurance practices, packaging and labeling norms, cost calculation, and effective marketing strategies. Trainees were also made aware about small-scale business setup, assistance available to women under different govt. schemes, branding, and digital marketing.
Dr K B Singh, Director PAMETI encouraged the women participants to utilize the acquired skills to start their own bakery ventures and contribute towards household income and local entrepreneurship development.
During the valedictory session, trainees appreciated the well-structured schedule, practical orientation, and clear demonstrations provided by the experts. Participants particularly valued the hands-on sessions, which enhanced their confidence in independently preparing and finishing bakery products.