PAU Holds Training Programme On Processing Of Fruits And Vegetables

Ludhiana, June 22, 2015; The Punjab Agricultural University (PAU) organised a one-day training programme on the "Value Addition and Processing of Fruits and Vegetables" at the Food Processing Training- cum- Business Incubation Centre, Regional Research Station (RRS), Bathinda. As many as 50 participants attended the training programme. It is pertinent to mention that this Centre has recently been established under the guidance of Mrs Harsimrat Kaur Badal, Union Minister for Food Processing Industries. Besides, the Centre received the technical assistance of the Indian Institute of Crop Processing Technology, Thanjavur, Tamil Nadu and the PAU, Ludhiana.

Dr Paramjit Singh, Director of RRS, Bathinda welcomed all the guests, technical experts, scientists and the participants. He said that the agro-processing sector was growing fast and helped in raising the economic status of the farmers.

In his remarks, Dr Ashok Kumar, Additional Director of Research (Food Science, Nutrition and Engineering), PAU said, "The Centre has been set-up with an objective of imparting training and honing the skills of the participants for upscaling their processing lines/products and for the entrepreneurship development."

Dr (Mrs) Anita Kochhar, Head, Department of Food and Nutrition, PAU delved on the incorporation and maintenance of various nutrients in the diet.

Dr Poonam and Dr Baljeet Singh, experts from the Department of Food Science and Technology, PAU apprised the participants of various facilities installed in the Centre. They also educated the trainees about the value addition of fruits, vegetables and cereals by using these facilities.

Dr Tarsem told the participants about the establishment of various low cost agro-food processing units. Dr Jagdish Grover, Director, Krishi Vigyan Kendra, Bathinda proposed the Vote of Thanks.