Ludhiana, July 28, 2012: Central Institute of Post Harvest Engineering and Technology (CIPHET) has initiated a two-day training programme for making green chilli powder and puree technology. Farmers from various parts of the country are taking part in the programme.
Notably, the CIPHET has got overwhelming response from small and medium scale entrepreneurs for getting technology of green chilli powder, which could provide an alternative to customers for red chilli powder, consumed as an important spice from ancient times. The technology has immense potential for consumers as well as to the farming community. Maturation stage of chilli into green colour is one month less as compare to chilli turning into red colour. As the production of powder/puree from green chilli is now possible with technological intervention of the CIPHET, farmers would not require keeping their fields occupied one month more in wait of chillies turning into red.
Maintaining that there is lot of scope in food processing industry, Dr Deepak Raj, Head Transfer of Technology Division, told the farmers that technology of green chilli powder and puree could be very viable business opportunity. green chilli powder has more natural taste than red chilli and its colour would have high acceptability level for various dishes. He asked farmers to get maximum benefit of training programme and assured all support even after completion their training programme. Senior scientist Dr Sangeeta Chopra and Technical Official O.P Moondan were also present on the occasion.