Nuffoods Spectrum India

PAU organizes training on safe processing of jaggery

14 February 2019 | News

More than 130 farmers and jaggery producers from different districts of the state attended this programme.

image credit- foo.ndtv.com

image credit- foo.ndtv.com

A second training programme in a series of planned activities for creating awareness about “Safe Processing of Sugarcane Juice to quality Jaggery” was conducted by the Department of Processing and Food Engineering, PAU at the Jacob hall of College of Agricultural Engineering and Technology recently.

More than 130 farmers and jaggery producers from different districts of the state attended this programme. Bhupinder Singh, a prominent jaggery processor from Bargari shared his experience and ideas about marketing of jaggery.

Dr J S Mahal, Director of Extension Education PAU, informed that this training programme has been planned on the recommendation of K S Pannu (IAS) Food Commissioner, Punjab. He elaborated that since a number of jaggery makers from other states come to Punjab and produce jaggery along the road side, it is important that these jaggery manufacturers be enlightened about its safe processing so that the public gets an unadulterated supply of this traditional Punjabi sweetener.

Dr Ashok Kumar, Dean, College of Agricultural Engineering and Technology impressed upon the participants to adopt agro processing activities at village level to increase their income and reduce wastages. Dr Mahesh Kumar, Head of Department of Processing and Food Engineering and coordinator of the training programme emphasized the use of various analytical tools and available simple gadgets to produce quality jaggery.

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