As many as 45 members of agricultural community comprising farmers, farm women and youths participated in the five-day training course on the “Preparation of Natural Vinegar and Low Alcoholic Carbonated Beverages and Fermented Pickle from Fruits” which concluded at the Skill Development Centre of Punjab Agricultural University (PAU) today. The course was held under the guidance of Dr MS Bhullar, Director of Extension Education and conducted in partnership with the Department of Microbiology, PAU.
Dr Rupinder Kaur, Associate Director (Skill Development), cited the successful examples of the PAU trained entrepreneurs who were earning good profits from the production and marketing of natural vinegar and carbonated beverages.
The technical coordinator Dr GS Kocher, Principal Microbiologist, shed light on the importance of vinegar preparation at the household level.
Dr Keshani, Dr Linika Kashyap, Dr Priya Katyal, Dr Parampal Sahota, Dr Richa Arora, Dr Poonam A Sachdev, Dr Manveer Singh, Dr Babita Kumar and Mr Karanbir Singh Gill demonstrated the making of natural vinegar and carbonated beverages, and informed about the availability of financial assistance which could lead to overall success of this enterprise, if started after training.
The Project Director Dr Jaspreet Singh Khera, Project Director (ATMA), shared the benefits of ATMA scheme.
In his welcome remarks, Dr Lavleesh Garg, Course Coordinator, stressed upon entering this enterprise after receiving hands-on-skill training from PAU. These fresh homemade products sell like hot cakes at fairs, exhibitions and other fests, he added.
Later, Mrs Kanwaljit Kaur proposed a vote of thanks.
Read more: https://www.pau.edu/index.php?_act=manageEvent&DO=viewEventDetail&dataE=datae&intID=9126
