The proposed next step involved extracting oils from additional food products such as castor, yellow mustard, brown til (sesame), alsi (linseed), sunflower, kalonji (nigella seeds), and black mustard
In a proactive effort to promote innovation and entrepreneurship in the agricultural sector, the School of Business Studies (SBS) and the NIDHI-Technology Business Incubator (NIDHI-TBI) at Punjab Agricultural University (PAU) held a dynamic guidance session for emerging agripreneurs. The session aimed to equip participants with essential knowledge in areas such as food testing, marketing, packaging, labeling, networking, and innovation—all critical components for building successful, sustainable agri-based businesses.
The session was particularly beneficial for Suresh Aggarwal, Gaurav Aggarwal, and Davinderpal Singh, visionary entrepreneurs who had previously completed extensive training at the Skill Development Centre at PAU. They received specialised guidance in packaging and labeling from the School of Business Studies. Over the past year, this trio successfully launched three variants of cold-pressed oils made from coconut, almonds, and flax seeds using hydraulic cold-pressed technology. Returning to PAU with a spirit of innovation and growth, the entrepreneurs sought expert advice to expand their operations into new areas.
Their proposed next step involved extracting oils from additional food products such as castor, yellow mustard, brown til (sesame), alsi (linseed), sunflower, kalonji (nigella seeds), and black mustard. With a strong emphasis on sustainability, they were also working on creating value-added by-products from the residue generated during oil extraction. These initiatives included producing organic mustard granules for use as fertilisers, developing natural pest control products, and creating sunflower-based fat-free fiber and protein supplements for human consumption—efforts that highlight their commitment to waste minimisation and eco-friendly practices.