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Krishi Vigyan Kendra (KVK), Bathinda successfully wrapped up a 10-day vocational training programme under the ARYA Project, focused on enhancing skills related to value addition in fruits, vegetables, and milk. Commencing from November 17, 2023, to December 1, 2023, the programme saw the participation of 25 trainees hailing from various villages, including farmers, farm women, and rural youth.

Dr Gurdeep Singh Sidhu, the Deputy Director (Training), initiated the programme, stressing the significance of preserving fruits and vegetables and the potential for processing in self-help groups.

Dr Jaswinder Kaur Brar, the Course Coordinator and Associate Professor (Home Science), delved into value-addition techniques for seasonal produce. Trainees received comprehensive knowledge of preservation principles, various preservation methods, causes of food spoilage, and preventive measures to combat spoilage.

Practical demonstrations were a key highlight, showcasing the creation of diverse products such as lemon squash, apple jam, carrot chutney, Amla candy, murabba & pickles, including mixed vegetables, sweet & sour chilli, lemon & mushroom, raw turmeric, and tomato sauce & puree. To reinforce learning, participants prepared small samples of these items at home to master the skills.

An exposure visit to the Food Processing Business Incubation Centre (NIFTEM) in Bathinda on December 1, 2023, provided trainees with hands-on experience and real-world insights. Eminent speakers, including Dr APS Dhaliwal, Dr Vinay Singh, Dr Saravpriya Singh, and Mr Om Prakash Srova, enriched the program with discussions spanning women’s upliftment, household pest eradication, the nutritional significance of fruits in daily diets, and financial literacy.

The programme motivated trainees to consider adopting these skills as entrepreneurial ventures, enabling them to augment family income while providing wholesome and nutritious food to their households.

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