Cultivating Success

The Cochran Fellowship Program participants from India at a food processing facility during their visit to the United States. (Photograph courtesy Elizabeth Yorke)

The Cochran Fellowship Program, named after the late U.S. Senator William Thad Cochran, offers short-term training in the United States for agricultural professionals from around the world. The fellowship aims to enable the participants to contribute to the agriculture systems in their home countries and strengthen trade ties with the United States. The Cochran Fellowship Program is part of the United States Department of Agriculture’s (USDA) Foreign Agricultural Service.

In July 2024, a cohort of Indian women entrepreneurs in agribusiness participated in the program through a partnership between the U.S. Consulate General Mumbai and the USDA. The fellows received training in food processing and packaging. They participated in discussions and experiential learning opportunities, centered on a variety of agricultural products and food operations, in Ohio, Virginia, Washington, D.C., and Chicago. The diverse activities included interactions with American entrepreneurs and companies, visits to research centers and local markets, and meetings with experts and government officials.

By empowering women entrepreneurs, strengthening local economies and promoting sustainable agricultural practices, the July 2024 program helped advance the role of women in agriculture in India and foster a more equitable future.

Meet three of the Indian agribusiness entrepreneurs who were part of this cohort.

Elizabeth Yorke
A sustainability-driven initiative, Saving Grains focuses on upcycling byproducts, particularly brewers’ spent grain, into valuable ingredients. Brewing uses grains, usually malted barley, soaked in hot water to release sugars for alcohol production. The grain left after extracting the sugar is called spent grain.

Instead of letting the spent grain go to waste, Saving Grains transforms it into ingredients like high-protein flour and other ecofriendly products. “My favorite quote is, ‘Waste is what’s left when imagination fails,’ ” says Elizabeth Yorke, founder of the Bengaluru-based company.

There are over 70 microbreweries in Bengaluru. According to the Saving Grains website, an average microbrewery in the city uses nearly 200 kg of grain daily, with more than 12,000 kg of grain potentially wasted across the city every day.

Saving Grains’ mission is to create a circular economy within the food industry by repurposing spent grain as a valuable resource. Yorke’s team works closely with breweries, cafes and other food businesses to co-develop products, host sustainability events, and set up micro-upcycling units on site. Through these initiatives, Saving Grains reduces waste and promotes a more sustainable and conscious approach to food production and consumption.

Elizabeth Yorke (right) at Saving Grains’ pop-up stall at a cafe in Bengaluru. (Photograph courtesy Elizabeth Yorke)

In June 2024, Saving Grains and Loafer & Co. hosted an Upcycled Pizza Party night in Bengaluru, where Yorke showed how, with minimal processing, spent grain can be transformed into nutrient-dense breads, cookies, biscuits, cakes and granola.

The Cochran Fellowship Program experience had a profound impact on Yorke’s sustainable approach. “The Cochran Fellowship encouraged me to think about growth in new ways, expanding my perspective on the potential impact of Saving Grains,” she says. “The unique combination of hands-on learning and networking opportunities has highlighted our significant potential to address food waste, both in the field and within industry settings.”

Yorke’s advice to aspiring female entrepreneurs emphasizes adaptability and open-mindedness. “The food system is diverse and lacks standardization. It is crucial to build agile models that can adapt to different challenges and opportunities. Being flexible and responsive will help you navigate the complexities of the industry.”

Richy Dave
Tulua Foods, a Mumbai-based company, offers a range of spices and ready-to-cook pastes. Inspired by regional Indian recipes, founder Richy Dave and her team source the spices directly from farms across India, ensuring they deliver the freshest and most aromatic ingredients.

“Whether you’re a home cook looking to explore new flavors or a professional chef aiming to create authentic Indian dishes, Tulua provides the ingredients and inspiration to elevate your culinary experience,” says Dave. “Our tagline, ‘True Indian Flavor,’ reflects our dedication to preserving the essence of Indian cooking and sharing it with the world.”

The Cochran Fellowship Program left a lasting impression on Dave’s growth strategy for Tulua Foods. “The Cochran Fellowship opened several doors for Tulua. I had the opportunity to connect with key organizations like the USDA and the U.S. Food and Drug Administration (FDA), which has been essential for our export ambitions.”

One of the key learnings from the program was how to position products effectively, create impactful marketing plans and execute successful product launches. Another important takeaway was learning about advanced farming techniques. “The program provided valuable knowledge on innovative farming practices and sustainability measures that we have applied to our sourcing and product quality,” says Dave. “This has enhanced our ability to deliver high-quality spices and pastes while supporting sustainable agriculture.”

The Cochran Fellowship Program participants, including Richy Dave (second from left), Aditi Sharma Trivedi (fourth from left) and Elizabeth Yorke (sixth from left). (Photograph courtesy Elizabeth Yorke)

Connections made through the program with distributors and business development agencies have played a crucial role in expanding Tulua Foods’ reach and opening up new market opportunities. “These relationships have provided valuable support for our efforts to export to the United States and grow our global presence,” Dave adds.

Dave says starting an agribrand is more than just a business; it carries a significant responsibility. “My key advice for anyone interested in building an agribusiness is to prioritize transparency and honesty with your customers,” she says.

“Ultimately, you offer products that directly impact their health and well-being. Building trust through clear communication and maintaining high standards of quality is crucial for long-term success and customer loyalty.”

Aditi Sharma Trivedi
The first woman farmer entrepreneur in her family, Aditi Sharma Trivedi says her passion comes from working with fellow women farmers, learning and unlearning new skills, and being financially independent. Her Mumbai-based company, Temple Town Farms, produces organic and wellness packaged foods like ghee, honey, mustard oil, lentils and spices.

Agriculture, Trivedi notes, is a significant part of the economy in both the United States and India, contributing to employment, rural development and economic stability. “The Cochran Fellowship Program gave me valuable knowledge of complex food processes and innovative farming techniques,” she says. “I visited several farms and cold storage plants and connected with other entrepreneurs too. The program helped me modify my strategies and sales approach.”

The program helped Aditi Sharma Trivedi (left) learn about innovative farming techniques and connect with other entrepreneurs. (Photograph courtesy Aditi Sharma Trivedi)

Trivedi has worked with local women farmers for over six years, providing training in organic farming, financial incentives and health awareness. This has helped some of the women farmers launch their own brands. The knowledge Trivedi gained from the Cochran Fellowship Program has benefitted more local women farmers. “Thanks to my Cochran Fellowship Program knowledge, one of my fellow farmers started a manure processing plant,” says Trivedi. “The program has given me confidence as a farmer and added credibility to my brand.”

Trivedi advises aspiring agribusiness entrepreneurs to approach their ventures with an open mind, free of preconceived notions or biases. She believes this mindset will not only allow them to succeed in any sector but also contribute to the growth of the community.

“One piece of advice I wish I could have given myself at the beginning of my entrepreneurial journey,” she says, “is that if you want to be successful in life or business, there is no ‘I’; it is always ‘we’. ”

Jason Chiang is a freelance writer based in Silver Lake, Los Angeles.

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