International Journal of Agriculture Extension and Social Development

The details of the value addition technologies developed at CSC & RI, Madurai was collected and segregated depending upon the different food groups, types of value added products developed, mode of trainings which includes on campus, off campus, vocational, entrepreneurial development training. Moringa products, Mushroom products, Milk products, Bakery products, Ready to use products, Spices mixers, Value addition of vegetables, Pickles, Value addition of pulse based foods, Functional foods, Packaging of fresh products, Extruder products and Technologies for production of germinated foods .An interview schedule was prepared in such a way to collect the detailed information on general particulars of the entrepreneurs before and after establishing food related commercial venture. The interview schedule was used to collect data on effectiveness of value addition technologies, type of training programmes conducted and reach of training programmes etc., for the last 10 years in different departments at CSC & RI, Madurai and in KVK's of various districts. Identification of successful trainings/ demand based trainings programmes and identification of trainees involved in entrepreneurial activities were also collected. Apart from this participatory rural appraisal techniques were also used for collecting the data on impact and constrains faced by the trainees. The relevant data obtained for this study were statistically analyzed interpreted and meaningful impact was gathered.