Training in Fruit and Vegetable Preservation Concludes at PAU

A five-day training in the preservation of fruits and vegetables concluded at the Punjab Agricultural University's (PAU) skill development centre, where twenty-seven rural women and farmers attended the training designed in association with the food science and technology department. The training aimed to enhance the participants' skills in value addition to fruits and vegetables, reducing post-harvest losses, and enabling them to earn a livelihood by making homemade food items.

Key Takeaways:

• Twenty-seven rural women and farmers attended the five-day training in fruit and vegetable preservation at PAU's skill development centre.
• The training was designed in association with the food science and technology department to enhance value addition to fruits and vegetables.
• The training covered demonstrations on food safety packaging, labelling, preservation of fruits and vegetables, and prudent use of agro-chemicals.
• Participants were taught to make various products such as potato chips, papad, wadiyaan, vinegar, pickles, tomato sauce, puree and juice, and fruit squashes.
• The participants were also familiarised with the Food Safety Standard Authority of India and taught to make dry mango powder.
• The training aimed to enhance the participants' confidence in starting small ventures from their homes.

Statistics:

• 27 rural women and farmers attended the five-day training.
• 5 days duration of the training.
• Food safety packaging and labelling, preservation of fruits and vegetables, and post-harvest fruit management were demonstrated.
• 10 different products were taught to be made during the training, including potato chips, tomato sauce, and fruit squashes.

Sources:

• PAU's skill development centre
• Food science and technology department, PAU
• Food Safety Standard Authority of India