The Food Industry Business Incubation Centre (FIBIC), Punjab Agricultural University (PAU), recently provided training and incubation facilities to village Algon Kalan, district Tarn Taran for processing and packaging of pear into preserve (murabba).
Dr Poonam A Sachdev, Principal Food Technologist (Vegetable)-cum-Head, Department of Food Science and Technology, PAU, highlighted the importance of value addition of pear, which is a perishable crop and processing is required to reduce its wastage and fetch remunerative prices to the growers.
“Pear is largely grown in Punjab and considered to be a good source of vitamins, minerals and dietary fibre. Because of its low flavour profile, the fruit is not utilized for processing except for blending of juices,” she observed.
Keeping in view the importance of processing, a specialized training was organized and conducted on processing of pear into preserve, she informed.
Dr Sukhpreet Kaur, Food Technologist (Fruit and Vegetable), demonstrated the technology of pear processing into preserve which is shelf stable for one year at room temperature.