Module 9 : Gruh Udyog: Turning Kitchen Skills into Rural Microenterprises
In the heart of rural Gujarat, women possess extraordinary culinary skills—passed down through generations—but these skills rarely translate into financial independence or recognition. Gruh Udyog, a key arm of the Krishimitra initiative, was launched to unlock the economic potential of these home-based talents.
💡 The Problem:
While women regularly made snacks like khakhra, sev, and thepla for household consumption, they rarely saw these as marketable assets. Barriers included:
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Lack of confidence
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No access to food hygiene training or shelf-life knowledge
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No knowledge of pricing, packaging, or branding
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No local testing ground for products
The Intervention:
With the support of Ganpat University’s Food Technology department, local SHG (Self Help Group) mentors, and school community events, Gruh Udyog helped turn kitchens into launchpads for entrepreneurship.
Training Modules Included:
Food Safety & Shelf-Life Enhancement
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Basics of hygiene and clean production
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Natural preservatives for traditional snacks
Live Market Testing
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Product stalls at Krishimitra events and local haats
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Feedback forms for taste, texture, and packaging
Packaging & Labeling
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Use of brown paper, recycled jars
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Custom stickers with ingredients, price, and expiry
Confidence & Storytelling
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Sessions on how to pitch their product
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Sharing origin stories: “This is my mother’s recipe…”
Business Basics: Pricing & Profit
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Cost analysis (raw material, labor, packaging)
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Setting margins and break-even understanding
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Behavioral nudges for price confidence
Real Impact:
“I’ve made snacks for 20 years. But I never thought anyone would pay for them,” said Rekhaben.
Now, she sells in three villages, and her daughter handles packaging and accounts.
“Earlier, my food fed the family. Now it feeds our future.”
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“Selling raw produce earned ₹200 a week. Turning it into khakhra earns ₹800,” said another participant.