PAU, flour millers explore ways to transform wheat value chain
A delegation from the Punjab Roller Flour Millers Association, led by president Ajay Kumar Jindal and general secretary Dinam Sood, held a meeting with Dr Satbir Singh Gosal, Vice-Chancellor of Punjab Agricultural University (PAU), to propose a multi-pronged collaboration aimed at transforming Punjab’s wheat value chain. The meeting was attended by director of research Dr Ajmer Singh Dhatt, wheat breeders, food technologists, nutritionists and other scientists.
The association, which represents around 60 flour mills consuming nearly 15 lakh metric tonnes of wheat annually, presented a detailed proposal highlighting key areas for partnership. These included access to varietal data, laboratory analysis of wheat, the establishment of a School of Milling at PAU and concessional agro-product testing facilities. The delegation emphasised the need for industry-academia synergy to promote innovation, improve processing quality and advance sustainability in Punjab’s wheat ecosystem.
At the heart of the discussion was the vision of shifting from generic procurement to a structured, value-driven wheat economy. The association expressed strong interest in sourcing wheat from within Punjab, leveraging PAU-bred varieties tailored to specific industrial uses such as high-gluten wheat for bread, soft wheat for biscuits and whole wheat for chapatis. They proposed introducing specialised wheat varieties on 5 per cent of Punjab’s wheat acreage to open up high-value markets for farmers. The industry also requested regular review meetings, joint platforms with farmers and inclusion in PAU-organised knowledge tours to enhance technical insights and operational efficiency.
Dr SS Gosal responded with a comprehensive overview of PAU’s legacy in crop development. He stated that the university has developed over 950 crop varieties since its inception, including more than 225 of national significance. Highlighting the shift from food security to nutritional and environmental security, he noted the release of zinc-fortified varieties such as PBW Zinc 2 and PBW 1Zn, as well as high resistant starch wheat like PBW RS 1. He also mentioned PBW 1 Chapati and PBW 1 Biscuit, each developed for specific end uses. He assured the delegation of PAU’s commitment to bridging agriculture and food processing through research, innovation and farmer-oriented approaches.
Dr AS Dhatt emphasised that the proposal aligns with PAU’s broader research mandate. He underlined the importance of mapping varietal traits with industry requirements and welcomed the association’s suggestion to establish a flour milling school. Such a facility, he remarked, could significantly boost entrepreneurship and job creation in Punjab, while strengthening wheat-based value addition at the grassroots level.
Commending PAU’s leadership in wheat varietal development, AK Jindal reaffirmed the industry’s intent to promote locally developed varieties. He stressed that PAU should lead the initiative as a torchbearer for a robust wheat value chain in Punjab. A long-term roadmap encompassing varietal development, field trials, chemical profiling and milling efficiency, he said, would benefit both farmers and processors.
Sood highlighted the practical challenges faced by flour mills, particularly in meeting FSSAI testing norms. He proposed that PAU provide agro-product testing services at concessional rates to ensure wider adoption of quality standards. He also underlined the industry’s readiness to support the proposed Milling School through contributions of machinery and equipment.
The meeting concluded on a positive note, with consensus around forming an institutional mechanism to take the partnership forward, aiming for long-term gains in quality, nutrition, employment, and farmer income. The interaction was moderated by Dr Vishal Bector, associate director (Institution Relations), PAU.
Ludhiana