NewzVille Desk
Minister of Science and Technology Dr Jitendra Singh on 3 Aril, 2026 performed the Bhoomi Pooja for 30 single occupancy hostel facility under the Rashtriya Krishi Vikas Yojana (RKVY) at Central Food Technology Research Institute (CFTRI) in Mysuru, marking the start of a capacity-building expansion aimed at trainees, farmers, Farmer Producer Organisations (FPOs) and self-help groups, even as he positioned the institute’s millet ecosystem as a model for converting traditional crops into scalable, market-ready products.
The upcoming hostel complex at the M.G. Halli campus will include facility for around 50 participants, accommodation, and kitchen and dining infrastructure, and is expected to be completed within a year.
The facility is designed to support residential training programmes, enabling participation from across the country, particularly for those unable to afford accommodation, and strengthening skill development in food processing, entrepreneurship and value addition.
Positioning millets at the centre of India’s food and nutrition strategy, Dr. Jitendra Singh described the Centre of Excellence at CFTRI as “possibly the first of its kind globally”, developed at a time when India has led the international millet movement, including the United Nations’ declaration of the International Year of Millets.
Singh highlighted that Millet recipes developed with Indian technology are being served by international food chains, including McDonalds.
He said the institute has demonstrated how traditional grains can be transformed into modern food products that are “rich in iron and protein, yet taste-friendly”, with adoption by global food chains reflecting their commercial viability and consumer acceptance.
During his visit to the Centre of Excellence on Millets, Dr Jitendra Singh reviewed the facility’s integrated processing infrastructure, which includes seven processing lines and a dedicated laboratory enabling end-to-end primary and secondary processing of all major millets.
The centre is equipped with specialised lines for cleaning, dehulling, polishing and sorting, as well as for producing value-added products such as flakes, extruded items, baked goods and semolina.
It also incorporates technologies that extend the shelf life of millet flour from about one month to nearly ten months, significantly enhancing commercial viability.
With automated operations and a processing capacity ranging from 300 kg to 1,000 kg per hour, the facility is designed to support farmers, self-help groups and startups in developing market-ready millet-based products.
