Training Programme on Preservation of Fruits and Vegetables Concludes at PAU

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13 June 2021, Punjab: A five-day training programme on “Preservation of Fruits and Vegetables” concluded at Punjab Agricultural University (PAU). As many as 75 farmers and farm women participated in the training programme, held under the aegis of Directorate of Extension Education.

Dr Kiranjot Sidhu, Associate Director (Skill Development), said with the preservation of fruits and vegetables, nutritious recipes can be prepared at home.

Dr Poonam A Sachdev, Head, Department of Food Science and Technology, highlighted the importance of preservation, its dos and don’ts.

Also Read: Global food trade is buoyant, as are prices: FAO

Food Science and Technology experts, namely, Dr Sukhpreet Kaur, Dr Neha Babbar and Dr Jagbir Kaur demonstrated the preparation of potato chips; synthetic vinegar; tomato puree, chutney and juice; and pickles (mango, ginger, galgal, lemon and mixed vegetables), respectively. They also shared tips for making jars bacteria-free.

Dr Vikas Kumar, a PAU expert, imparted practical training in packaging techniques. He also demonstrated the making of mango recipes, such as, murabba, squash, chutney and papad; mixed fruit jam; guava jelly and badam sharbat.

Dr Lavleesh Garg, Extension Scientist, urged the participants to try these recipes at household level by applying the gained knowledge. Later, he proposed a vote of thanks.

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