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PAU organizes training-cum-demonstration programme on jaggery making

Ludhiana  : In order to create awareness among producers and consumers, Punjab Agricultural University (PAU) organized a one-day training-cum-demonstration programme on safe processing of quality jaggery at its Regional Research Station, Kapurthala. It was held on 25 March, 2019.

This training programme was jointly organized by the Department of Processing and Food Engineering, and Regional Research Station, Kapurthala, PAU, under the aegis of the Directorate of Extension Education. It was attended by more than 50 participants from Ropar, Fatehgarh Sahib, Jalandhar, Hoshiarpur and adjoining areas.

Dr J.S. Mahal, Director of Extension Education, PAU, said, “It has been observed that a number of jaggery makers from other states come to Punjab and produce jaggery along the road side. People purchase this jaggery but are doubtful about the possible use of chemicals, which may be harmful to health”.

He also urged the team of PAU scientists to  create awareness about the processing of cane juice to safe and good quality jaggery.

Dr Paramjit Singh, Director, Regional Research Station, Kapurthala, welcomed the participants and emphasized on the need to adopt agro-processing activities at village level to increase their income and reduce wastage.

Dr Mahesh Kumar, Head, Department of Processing and Food Engineering and Coordinator of the training programme, explained the process of jaggery making. He emphasized on the use of various analytical tools and available simple gadgets to produce quality jaggery.

Dr Onkar Singh, Assistant Agronomist, focused on the cultivation of sugarcane and its ideal varieties for jaggery making. Excellent quality jaggery can be made from sugar cane varities CoJ 88, CoJ 85 and CoJ 64, he added.

A demonstration on jaggery making was conducted for the benefit of trainees and the participants’ queries were addressed by the Assistant Biochemist Dr Lenika Kashyap. She also provided hands-on-training to the farmers in the use of Refractometer and PH meter to evaluate the characteristics of cane juice in the laboratory. Book related to making good quality jaggery technique was distributed among the participants.

 

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