MABIF’s GI Mahotsav 3.0

MABIF’s GI Mahotsav 3.0

NABARD MABIF successfully organized the “GI Mahotsav 3.0” from 05th to 08th December 2025 at CSIR−Central Food Technological Research Institute (CFTRI), Mysuru, in collaboration with the Ministry of Micro, Small and Medium Enterprises, Government of India, NABARD – National Bank for Agriculture and Rural Development, Tamil Nadu Agricultural University. The event featured esteemed Chief Guests, including, Dr. Giridhar Parvatam, Director, CSIR–CFTRI, Dr. E. Somasundaram, Director, DABD–TNAU, Dr. P.P. Mahendran, Dean, AC&RI–Madurai, Dr. S. Senthil Vinayagam, Director, IIPM, Dr. Aashitosh Inamdar, Chief Scientist, CSIR–CFTRI, Dr. D. Usharani, Senior Principal Scientist, CSIR–CFTRI and Er. Ganesh Moorthy K, ED & CEO, NABARD MABIF.

The four-day festival brought together more than 50 stalls showcasing iconic Geographical Indication (GI) products such as Mysore Malligae, Byadagi Chilli, Udupi Sarees, Navara and Gandhagashala Rice, Nilgiri Tea, Ambasamudram Choppu Saman, Vilachery Clay Toys and several other unique products from Karnataka, Kerala and Tamil Nadu. MABIF, CFTRI and APEDA also set up dedicated stalls to facilitate market and network linkages for farmers, artisans and startups.

The event featured the signing of an MoU between CFTRI and MABIF, the launch of innovative products developed by MABIF Incubatees and CSIR–CFTRI Incubatees, along with insightful technical sessions delivered by experts from leading government institutions. Student innovators actively participated in the hackathon, and the cultural events added vibrancy to the celebration, showcasing the diverse traditions of the region.

The valedictory ceremony was graced by Dr. Giridhar Parvatam, Director, CSIR–CFTRI and Er. Ganesh Moorthy K, ED & CEO, NABARD MABIF, who also presented certificates to all participants.

We extend our sincere gratitude to Ministry of Micro, Small and Medium Enterprises, Government of India, NABARD – National Bank for Agriculture and Rural Development, Tamil Nadu Agricultural University and CSIR−Central Food Technological Research Institute (CFTRI), NABARD MABIF Incubatees, GI associations and all supporters for their unwavering support.

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