Share This Article :

With a desire to help farmers and rural women become self-reliant, the Skill Development Centre of Punjab Agricultural University (PAU) conducted a five-day training course on “Safe Methods of Gur and Shakkar Making as well as Preparation of Natural Vinegar from Apple and Sugarcane Juices.” The course, which witnessed the participation of 45 Punjab farmers and rural women, was held under the guidance of Dr GPS Sodhi, Director of Extension Education.

Dr Rupinder Kaur, Associate Director (Skill Development), said that the course was planned in the light of increase in adulteration in gur and shakkar making. Being the first preference of the health conscious people, gur and shakkar were in great demand nationally and internationally as well as acted as a substitute to sugar, she observed. Disclosing that farmers were getting substantial profits from the business of gur and shakkar making, she advocated the adoption of side-business of gur-shakkar alongwith agriculture for socio-economic upliftment.

Dr Prerna Kapila, Course Coordinator, said that agro-processing was picking up its pace due to growing penchant for pure, safe and adulteration-free food products.

Dr Mahesh Kumar, Dr Surkha Bhatia, Dr MS Alam, Dr Preetinder Kaur, Dr Laneka Kashyap, Dr Naresh Arora, Dr GS Kochar, Dr Keshani, Dr Pooja and Dr Priya Katiyal from PAU, Ludhiana; and Dr Jashanjot Kaur and Dr Anuradha from Regional Research Station, Kapurthala, demonstrated the making of jaggery and shakkar in addition to the preparation of natural vinegar from apple and sugarcane juices.

Ms Kanwaljit Kaur proposed a vote of thanks.

Read more:

Related Posts
No Thoughts on PAU Promotes Gur/Shakkar and Natural Vinegar Making