In a village in Karnataka’s Dharwad District, India, a group of landless women has redefined rural entrepreneurship by transforming traditional food processing into a viable and sustainable business. The Shri Vinayaka Self-Help Group (SHG), composed of 16 women, began their journey with limited resources but a shared determination to improve their livelihoods. Supported by the CROPS4HD project and the NGO Sahaja Samrudha, they ventured into red gram processing—not through industrial shortcuts, but by reviving traditional techniques that resonate with local culinary preferences.
Initially, the group experimented with machine-based processing, which offered speed, but lacked the authenticity in taste and texture that traditional methods preserve. Recognizing this, the women made the decision to return to labor-intensive practices such as soaking, sun-drying, and hand-sorting. These methods, though demanding, allowed them to produce lentils that retained their natural flavor and rustic appearance—qualities highly valued by local consumers.
This shift was not merely cultural, it was also strategic. By aligning their production with community tastes, the group tapped into a niche market that favored quality over convenience. Their lentils, processed without chemical polishing and sourced from organic farms, quickly gained a reputation for excellence. The demand grew steadily, and the group was able to sell their products at significantly higher prices than standard machine-processed alternatives.
The SHG developed a business model that proved economically sound. Their operational costs, including raw materials and labor, are carefully managed. A key innovation was their use of byproducts from the processing cycle, which they converted into cattle feed and sold locally. This not only reduced waste but also added an additional revenue stream, enhancing the overall profitability of the unit.
The labor involved in processing—once seen as a burden—became a source of empowerment. The women owned this component of the business, distributing the earnings among themselves and ensuring that each member benefited directly from the collective effort. Their work provided not just income, but dignity and recognition within their community.
As demand continues to rise, the group is exploring ways to scale their operations without compromising the artisanal quality that defines their brand. Plans to introduce solar dryers and grading machines are underway, aiming to reduce physical strain while maintaining the integrity of their traditional methods. These upgrades will help stabilize output and open doors to larger markets, including urban consumers seeking authentic, traditional food products.
The Shri Vinayaka SHG’s journey is a powerful example of how innovation can emerge from tradition. By blending indigenous knowledge with strategic thinking, these women have built a business that is culturally rooted, economically resilient, and environmentally conscious. Their success shows that sustainability and profitability can go hand in hand, and their approach has empowered women as custodians of sustainable agriculture.
Read further on this case study in “The Midas touch to a healthy diet- Innovation in Red Gram Processing” and further case studies in “Tales of Agroecological Innovations – Documenting Case Studies Farmer Led Innovation in Agro Ecological Practices initiated under the CROPS4HD Project of SWISSAID”.
