Jaggery makers get safe processing tips

Ludhiana, March 1

Continuing its efforts for creating awareness among producers and consumers about safe processing of quality jaggery, training programmes were conducted by the College of Agricultural Engineering and Technology and the Department of Processing and Food Engineering at PAU.

About 200 participants encouraged by the Department of Agriculture and PAU extension wing attended the training programme. Dr JS Mahal, Director of Extension Education, PAU, in his message said the training programme had been planned in accordance with specific recommendations from KS Pannu (IAS), Food Commissioner, Punjab.

He also lauded the team of scientists, including Dr Rajender Pal (RRS, Kapurthala), Dr Gurvinder Kochar (Microbilogy), Dr M S Alam, Dr Surekha Bhatia and Dr Preetinder Kaur from the Department of Processing and Food Engineering, for their efforts.

Dr Mahal observed that a number of jaggery makers from other states come to the Punjab and produce jaggery along the roadside. People purchase jaggery but are doubtful about possible use of objectionable chemicals by them, which may be harmful to health. It is therefore important that jaggery manufacturers in the state be enlightened about the safe processing of jaggery so that the traditional sweetener of Punjab is made available in an unadulterated form.

Dr Ashok Kumar, Dean, College of Agricultural Engineering and Technology, asked the participants to adopt agro-processing activities at village level. — TNS