In Bhagupur village near Etmadpur in Uttar Pradesh’s Agra district, Naval Kishore has taken a decisive step towards self-reliance by establishing his own dairy-based enterprise. Operating from Nunai, his small but growing setup now supplies fresh milk and milk-based products, such as curd, rabri, and barfi to the local community.
Kishore did not always run an independent business. Earlier, he and his brothers were engaged in a shared family trade — operating a sweet shop. However, as the family grew and responsibilities expanded, the need for separate and sustainable sources of income became clear.
“With three brothers in the family, we felt it was important to diversify and create independent livelihoods,” Kishore explains.
Choosing a familiar path
The decision to start a dairy venture was rooted in both practicality and family tradition. Kishore’s father had earlier been involved in similar work, giving him basic exposure to the trade. With livestock already available and some understanding of dairy operations, starting a milk-based business was a natural and viable option.
However, even setting up a small dairy outlet required capital — for equipment such as utensils, containers, processing tools, and infrastructure to handle daily supply.
It was during this time that Kishore learned about the Mukhyamantri Yuva Udyami Vikas Abhiyan (CM YUVA) Yojana through local networks and discussions with visitors from nearby areas. Encouraged by the possibility of accessing financial assistance, he approached the District Industries Centre to explore the opportunity further.
With support under the scheme, Kishore secured a loan of approximately Rs 5 lakh, which enabled him to purchase essential equipment, including large cooking vessels, storage containers and basic processing infrastructure.
Building a local offering
Within five to six months of starting operations, Kishore’s dairy began catering to neighbourhood demand. Fresh milk forms the core of the business, but the enterprise has gradually expanded into value-added products.
“We prepare curd, rabri and sweets like barfi from our own milk,” he says.
Daily operations begin early, with milk collection and customer service forming the backbone of the morning routine. As temperatures rise, Kishore also plans to introduce seasonal offerings such as lassi to meet changing consumer preferences.
Currently, the business is managed by Kishore along with two of his brothers, reflecting a collaborative family effort even after branching into separate ventures.
Looking ahead
While still in its early stages, the enterprise has begun stabilising. Customer response has been encouraging, and Kishore hopes to steadily scale the operation in the coming years.
“Our aim is to grow this gradually and strengthen it step by step,” he says.
From working in a shared sweet shop to building an independent dairy venture, Kishore’s journey highlights how rural entrepreneurs are leveraging local resources and government-backed support to create sustainable livelihoods.
In a region where small enterprises play a crucial role in local economies, such initiatives offer not just income stability but also a pathway towards long-term self-reliance.
Original Article
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