Three-day hands-on programme aims to strengthen dairy entrepreneurship, value-added product development, branding and market readiness among micro food processing enterprises

Key Highlights

• NIFTEM-T organized a three-day training programme on Dairy Processing and Value Addition from June 16-18, 2026.
• 25 PMFME beneficiaries from 10 districts across Tamil Nadu participated.
• Training focused on milk processing, value-added dairy products, packaging, quality standards and branding.
• Participants received practical exposure through hands-on sessions and industry visits.
• Programme supports entrepreneurship development and sustainable livelihood generation in the dairy sector.

NIFTEM-T Conducts Dairy Processing and Value Addition Training for PMFME Beneficiaries

Thanjavur, June 17: In a move aimed at strengthening India’s micro food processing ecosystem, the National Institute of Food Technology, Entrepreneurship and Management–Thanjavur (NIFTEM-T), acting as the National Level Nodal Agency under the Pradhan Mantri Formalisation of Micro Food Processing Enterprises (PMFME) Scheme, has launched a three-day hands-on training programme on Dairy Processing and Value Addition for beneficiaries from Tamil Nadu.

The training programme, being held from June 16 to June 18 at the NIFTEM-T campus in Thanjavur, has brought together 25 PMFME beneficiaries representing 10 districts across the state. The initiative is designed to enhance technical knowledge and entrepreneurial capabilities in dairy processing and value-added product manufacturing.

The programme was inaugurated by Prof. V. Palanimuthu, Director of NIFTEM-T, in the presence of institute officials and PMFME coordinators.

Participants are receiving a blend of classroom learning and practical training covering milk processing technologies, dairy product manufacturing, machinery selection, packaging solutions, storage practices, quality assessment, food safety regulations, marketing strategies, branding techniques, cost analysis and Detailed Project Report (DPR) preparation. Industry visits have also been incorporated to provide real-world exposure to dairy processing operations.

According to NIFTEM-T, the programme aims to strengthen both technical and business competencies of beneficiaries, enabling them to adopt value-added dairy processing models that can improve profitability and support sustainable livelihood development.

Why It Matters for Hospitality and Food Businesses

The training initiative comes at a time when demand for premium dairy products, artisanal cheese, flavoured milk, probiotic beverages, dairy-based desserts and regional specialty products is rising across India’s hospitality, restaurant and food service sectors.

By equipping small food processors with skills in value addition, branding and quality management, the programme could help create a stronger pipeline of locally produced dairy ingredients and specialty products for hotels, restaurants, cafes and catering businesses.

The initiative also aligns with the growing trend of farm-to-table sourcing, regional food experiences and locally manufactured food products, which are increasingly being adopted by hospitality brands seeking differentiated offerings.

Sector Outlook

With dairy remaining one of India’s largest agri-food segments, capacity-building programmes under the PMFME Scheme are expected to play a key role in formalizing micro enterprises, improving product quality and expanding market opportunities. Enhanced value addition at the grassroots level could further boost rural entrepreneurship while creating new supply opportunities for the hospitality and food service industries.