PAU partners with Maharashtra firm on sugarcane juice bottling tech

Enhancement in shelf life of food products contributes to wider market outreach and remunerative price for stakeholders in the domain of agribusiness. Sugarcane juice bottling technology, developed by the Department of Food Science and Technology, Punjab Agricultural University (PAU), is a valuable addition to address this challenge.

In its pursuit of taking research lab outputs to markets, the PAU has inked an Memorandum of Agreement (MoA) with Ganna House, based at Bhor Township of Nashik, Maharashtra. Dr Ajmer Singh Dhatt, director of research, PAU, signed the MoA with Nilesh Khode, a representative of the firm.

Talking about the technology, Dr Poonam A Sachdev, principal food technologist, revealed that sugarcane juice was thermally processed to kill microorganisms and increase shelf life. The processing offers a healthy and hygienic product in comparison to the one offered by roadside vendors, she observed.