18 December 2020, New Delhi, IN: A MoU has been signed in the presence of Shri Narendra Singh Tomar, Union Minister for Agriculture & Farmers Welfare, Rural Development, Panchayati Raj and Food Processing Industries between Indian Council of Agricultural Research (ICAR) and Ministry of Food Processing Industries today.
The partnership between the two organizations will strengthen the activities of capacity development, exchange of scientific and technical information and need based research for one district one product initiatives and other products under the Pradhan Mantri Formalization of Micro Food Processing Enterprises (PMFME) Scheme.
Dr. Trilochan Mohapatra, Secretary (DARE) & Director General (ICAR) and Smt. Pushpa Subrahmanyam, Secretary, MoFPI signed the MoU.
The Prime Minister Formalisation of Micro Food Processing Enterprises (PM FME) Scheme is being implemented by MoFPI under Aatma Nirbhar Bharat Abhiyan to support micro level food entrepreneurs, FPOs/SHGs/ Cooperatives. The scheme includes four major components for support to individual and groups of micro enterprises; branding and marketing, strengthening and setting up robust project management frameworks and development by incubation centers for common processing and training to entrepreneurs. The provision of seed capital of up to Rs.40000/- for working capital and purchase of tools to members of SHGs and others engaged in food processing is also provided.
ICAR with 103 research institutions, 11 Agriculture Technology Application Research Institutes (ATARIs) and 721 KVKs deals with crops, livestock, fisheries, natural resources management, agricultural mechanization, farmers outreach and higher agricultural education. The SHGs/ FPOs/ Cooperatives associated with ICAR Institutes and KVKs may be provided support under PMFME Scheme for handholding, training, credit linked subsidy, seed capital, working capital, etc. The ICAR-KVKs will help the SLTIs of the States, and MoFPI institutes in accessing to SHGs/ FPOs/ Cooperatives and their members engaged in food products with necessary details on their level of operations, type of product, marketing channels, means of production, production facilities, training, etc.