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| KVK Reasi imparts Training Programme on Fruit, Vegetable Processing | | | Early Times Report
REASI, Jan 1: Krishi Vigyan Kendra (KVK), Reasi under the administrative control of Sher-e-Kashmir University of Agricultural Sciences and Technology of Jammu imparted training programme on "Entrepreneurship development in fruit and vegetable processing" here today at Kadmal village in Reasi distt. of J&K which was attended by the number of farmers of the area. The programme was organised under the dynamic stewardship of Hon'ble Vice Chancellor, Prof.BN Tripathi and able guidance of Director Extension, Prof.Amrish Vaid of SKUAST-Jammu. Dr. Banarsi Lal, Chief Scientist &Head of KVK, Reasi started the programme with the warm welcome of the participants. He briefed the objectives of the programme and highlighted the need of entrepreneurship development in agriculture. He said that fruits and vegetables are rich source of proteins, minerals and vitamins and by their value addition techniques farmers can fetch more returns and generate extra income and employment. He gave a detail view on the significance of fruits and vegetables processing to enhance the income and employment of rural women of hilly areas. He motivated the participants for the processing of fruits and vegetables by which they can generate more money. He stressed on Self Help Groups (SHGs)/Farmers Producer Company(FPOs) formation and added that the farmers should jointly work for the entrepreneurship in the processed products of fruits and vegetables. He motivated the farmers for agri-entrepreneurship and encouraged them to strengthen the processing unit. He also guided the participants on packaging, labeling and branding of the processed products. He expressed that fruits and vegetables processing have immense scope in hilly areas as the women farmers generate extra income and employment for their livelihood. He guided the participants on the scientific techniques of processing of fruits and vegetables. He spoke on the preparation of aonla candy,apple cubes, apple jam, pickles etc. by elaborating their scientific preparation. He also discussed about the ingredients used in the value added products of fruits and vegetables to increase their shelf life.
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