Punjab Agricultural University (PAU) is organizing the Kisan Mela on September 26 and 27. In view of this upcoming event, the incubatees of the NIDHI-TBI Host Institute at PAU participated in a food product pre-launching session, providing a platform to showcase their innovations.
Among the participants was Mr. Suresh Aggarwal, an incubate of NIDHI-TBI and a member of the PAU Kisan Club, who presented his brand 32G. The brand offers oils produced using an advanced hydraulic extraction technique. Mr. Aggarwal, along with the NIDHI-TBI team, showcased newly redesigned products featuring updated labels and improved packaging. The session emphasized how branding and attractive packaging can help reach both existing and potential customers more effectively.
Dr. Ramandeep Singh, Principal Investigator of NIDHI-TBI, underlined the importance of networking and provided the visitors with key marketing and technical linkages to sell Groundnut, Mustard and Sunflower oils . He advised the incubatees to incorporate inputs from PAU-associated farmers. In response, the incubatee assured that they would begin procuring PAU-recommended crop varieties to better serve end users under the NIDHI-TBI banner.
Mr. Gurinder Singh, CEO of NIDHI-TBI, commended the efforts of the incubatees and offered valuable guidance on understanding consumer preferences and evolving market demands focusing upon Pumpkin and Chia seeds. He emphasised the need for continuous innovation to meet changing consumer expectations and strengthen brand credibility.
Mr. Sameer Gautam, Business Manager of NIDHI-TBI, provided strategic insights into market segmentation and product positioning. He encouraged the incubatees to clearly define their target audience and value proposition to gain a competitive edge.
The pre-launching session served as a meaningful step in preparing the incubatees for the upcoming Kisan Mela and beyond, highlighting PAU and NIDHI-TBI’s commitment to fostering innovation, entrepreneurship, and agri-based business development.