PAU develops technology to preserve onion products


For the production of diverse onion products

Keeping in view rising prices of onion, the Department of Food Science and Technology, Punjab Agricultural University (PAU), has developed inexpensive technologies for the production of diverse onion products which can be available for consumption throughout the year.

Dr Poonam A Sachdev, Head of the Department, said, “Onions can be processed into ready-to-use onion puree and paste which can be stored for more than six months at room temperature. These products provide convenience to the consumers by restricting the kitchen drudgery and time involved in the preparation of the product. Onion paste and puree can be utilized in the preparation of curried vegetarian and non-vegetarian dishes.”

She further said, “We have the technology for the preparation of dehydrated onion flakes, having shelf life of 12 months and when reconstituted retain the fresh like flavor and can be further used in curried preparations and for making onion based snacks.”

Dr Sachdev said the department is emphasizing on low cost technologies which can be adopted at farm gate and household level.

The University has also shared the technology of onion paste and puree with public and private sector and provided incubational facilities for the preparation of onion products, she informed.

Farmers, farm women, rural youth and progressive entrepreneurs are provided with hands on training and facilities on processing and value addition of onion at Food Industry Business Incubation Centre, PAU. Moreover, the processed onion products can be prepared when onions are cheap and utilized in off-season when onion prices are high, she added.

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