“Ban plastic and make use of stainless steel in kitchens as they more cost-effective, sustainable, durable and safe to use,” advised Dr (Mrs) Sharanbir Kaur Bal, Head, Department of Resource Management and Consumer Science, Punjab Agricultural University (PAU), while speaking on the use of utensils for healthy cooking during the monthly training camp of PAU Organic Farmers’ Club today. A total of 95 farmer members of the club attended the camp, organised under the directions of Dr MS Bhullar, Director of Extension Education.
Dr SS Walia, Director, School of Organic Farming, pointed out the growing trend for residue-free organic products, especially, when the food adulteration and contamination were the cause of concern for the masses.
While advising to go in for canopy management of citrus fruit plants, Dr Gurteg Singh, a fruit science expert, specifically referred to University developed Kinnow varieties and selection of suitable variety on the basis of colour.
The Director of Faridkot Regional Research Station Dr Kuldeep Singh dwelled upon early maturing and late maturing sugarcane varieties, varieties with high juice content and cultivation of intercrops in sugarcane.
A progressive organic farmer Raja Sangha, who is into jaggery business, explained the preparation of sweets from jaggery.
Dr Manisha Thakur, an organic farming expert, shared the benefits of potato organic cultivation.
Dr Varjinder Kalra welcomed the experts and the farmers, while Mr AS Chahal, President of the club, proposed a vote of thanks.
Mr Varinder Singh from Communication Centre coordinated the programme.
Read more: https://www.pau.edu/index.php?_act=manageEvent&DO=viewEventDetail&dataE=datae&intID=9432
