# Bikaner Agriculture University Trains 37 Participants in Date Processing and Value Addition Techniques

> SKRAU Bikaner completed a two-day workshop educating farmers and self-help groups on manufacturing eight distinct processed date products to boost farm earnings.

**Type:** article · **Category:** Business · **Published:** 2026-07-27 · **Source:** TrendKia
**Canonical:** https://trendkia.com/en/business/bikaner-men-khajura-se-achara-laddu-aura-biskuta-banane-ki-mili-treninga-krishi-vishvavidyalaya-ne-37-logon-ko-sikhaya-prosesinga--10692 · **Language:** English
**Tags:** Bikaner News, SKRAU Bikaner, Date Processing, Agriculture News, Rajasthan Farmers, Self Employment

A specialized initiative aimed at boosting agricultural incomes and generating self-employment opportunities was conducted at Swami Keshwanand Rajasthan Agricultural University (SKRAU) in Bikaner. During a two-day practical workshop, participants were trained in processing raw dates into a wide variety of value-added items. Rather than relying solely on raw date fruit sales, attendees learned hands-on methods to produce date laddus, cakes, syrups, pickles, mouth fresheners, biscuits, dry dates (chhuhara), and date blocks (pind) to expand their market reach.

## Hands-On Date Processing Training for 37 Participants
The two-day training program brought together a total of 37 participants, comprising farmers, members of women's self-help groups, young entrepreneurs, and local agri-business aspirants. The primary goal of the event was to introduce attendees to modern dates processing technologies so that they could launch their own value-addition ventures. Agricultural experts emphasized during the sessions that selling raw produce often yields low profit margins, whereas processed food products created from dates can generate significantly higher economic returns.

## Value Addition Offers Shield Against Weather Risks: Dr. N. K. Sharma
Addressing the valedictory session, Research Director Dr. N. K. Sharma stated that the area under date palm cultivation in Rajasthan is continuously expanding, making processing and value addition an urgent necessity. He pointed out that erratic weather patterns and natural calamities frequently prevent farmers from securing fair market prices for raw harvests. By transforming raw dates into shelf-stable secondary products, farmers and small businesses can minimize potential crop losses while ensuring superior price realization in competitive markets.

## Experts Demonstrate Pickles, Biscuits, and Syrup Production
Training In-charge Dr. Rajendra Singh Rathore outlined the various practical modules covered during the workshop. Subject specialists led dedicated sessions on individual product lines: Dr. Rupam Gupta taught the detailed process of making date pickles, while Dr. Mamta Singh provided guidance on preparing date biscuits and mouth fresheners. Additionally, Dr. C.P. Meena conducted a live demonstration on producing date syrup. Participants also received hands-on instruction for making date laddus, cakes, traditional date blocks (pind), and processed dry dates (chhuhara).

## Branding and Packaging Key to Reaching Broader Markets
Mukesh Gehlot, Assistant Director of the Horticulture Department, highlighted the vital role of product marketing and presentation. He noted that developing innovative date products must be paired with effective promotion and attractive packaging. With professional branding and distribution strategies, these processed goods can easily penetrate markets beyond Rajasthan, establishing a strong presence in other states and driving a substantial increase in income for small-scale processors and farmers.

## Boosting Rural Entrepreneurship and Self-Help Groups
Manishankar, District Project Manager of Rajeevika, emphasized that such practical training sessions are especially valuable for empowering rural youth and women's self-help groups. By putting their newly acquired skills into practice, participants can establish micro-enterprises at the village level, fostering local employment and self-reliance. Concluding the event, Regional Research Director Dr. Bhupendra Singh Shekhawat thanked all guest experts and attendees, assuring that the university will continue organising similar capacity-building initiatives in the future. The entire program was coordinated and moderated by Dr. B.D.S. Nathawat.

## What this means for you
- **Across India:** Modern date processing techniques encourage agri-based micro-enterprises, reducing dependence on perishable raw harvests.
- **In Rajasthan:** Local date growers and self-help groups gain income stability and protection against crop losses caused by adverse weather.

## Questions & Answers

### 1. What was the focus of the training program at SKRAU Bikaner?
The two-day practical training program focused on processing raw dates into various value-added food products.

### 2. Which products were taught to be made from dates during the workshop?
Participants were taught to make date pickles, biscuits, syrup, laddus, cakes, mouth fresheners, dry dates (chhuhara), and date blocks (pind).

### 3. How many participants attended the date processing training?
A total of 37 participants took part, including local farmers, members of women's self-help groups, and young entrepreneurs.

### 4. Which expert demonstrated the method of making date pickles?
Dr. Rupam Gupta demonstrated the detailed method for preparing date pickles.

### 5. How does date value addition benefit farmers financially?
Value addition reduces the risk of spoilage and market price fluctuations for raw harvests, allowing farmers to earn higher profits from finished food items.

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