From July 11th to 17th, 2024, PAU-KVK Kapurthala conducted a vocational training programme on preserving summer fruits and vegetables, successfully training 15 participants.
Dr Harinder Singh, Associate Director (Training), highlighted that a 2022 Government of India study revealed significant 5-13% post-harvest losses in fruits and vegetables due to inadequate post-harvest management and minimal processing. This training aimed to address these issues by teaching various preservation methods.
Mrs. Avneet Kaur Ahuja, Associate Professor (Home Science), emphasized the importance of preservation and key considerations before preserving any fruit or vegetable. She demonstrated methods to extend the shelf life of produce and provided hands-on training in making lemon squash, lemon shred pickle, tomato sauce, mango pickle and chutney, mixed fruit jam, and pear preserve. Participants also learned techniques for drying vegetables.
On the final day, a competition showcased the trainees’ newly acquired skills. Household adoption of jam-making was nearly 100%. Mrs Kamaljit Kaur won first place, while Mrs Sarbjit Kaur and Mrs Sukhwinder Kaur secured second and third places in jam-making. Mrs. Sukhbir Kaur won first place in chutney making. All winners received PAU souvenirs.
Dr Harinder Singh encouraged the participants to achieve economic independence by selling their preserved products.
Read more: https://www.pau.edu/index.php?_act=manageEvent&DO=viewEventDetail&dataE=datae&intID=9321
