PAU- Krishi Vigyan Kendra (KVK), Hoshiarpur, conducted a comprehensive vocational training course on preserving seasonal summer fruits and vegetables from May 27 to May 31, 2024, at the KVK campus. This initiative highlighted the commitment to equipping individuals with practical skills that enhance food security and promote sustainable agricultural practices.
Dr Maninder Singh Bons, Associate Director (Training) at KVK Hoshiarpur, inaugurated the course, emphasizing the vital role of such vocational programs in boosting food safety, reducing wastage, and maintaining the nutritional value of produce.
Dr Sukhdeep Kaur, Assistant Professor (Home Science) at KVK Hoshiarpur, led both theoretical and practical sessions on various preservation techniques to extend the shelf life of seasonal fruits and vegetables. She underscored the significance of these skills in household and commercial settings, highlighting their role in ensuring a year-round supply of micronutrients. Participants engaged in hands-on demonstrations, learning to prepare high-quality products such as pickles, squashes, sharbats, ketchup, and jams. Additionally, Dr. Kaur delivered a lecture on the labelling, packaging, and marketing of preserved products in compliance with FSSAI regulations.
Dr Prabhjot Kaur, Assistant Professor (Plant Protection) at KVK Hoshiarpur, discussed using honey as a healthier alternative to sugar in preserved products.
On May 29, 2024, participants visited the renowned Sandhya Self-Help Group in Maili, Hoshiarpur district. There, they observed practical demonstrations by award-winning entrepreneur Ms. Vinod Kumari.
Read more: https://www.pau.edu/index.php?_act=manageEvent&DO=viewEventDetail&dataE=datae&intID=9152
