PAU trains farmers and KVK Experts in jaggery processing, warns against misuse of bleaching agent ‘Safolite’

Ludhiana, November 26, 2024: A training programme on “Processing and Value Addition of Agricultural Produce” was conducted by the Department of Processing and Food Engineering for the farmers and scientists of Krishi Vigyan Kendras (KVKs) under the aegis of the Directorate of Extension Education of Punjab Agricultural University (PAU).

The Director of Extension Education Dr Makhan Singh Bhullar welcomed the participants and exhorted them to adopt the agro processing activities to boost the farming income with agri-entrepreneurship at farm gate. This will not only diversify the agriculture but will generate the rural employment opportunities, he observed.

Dr Manjeet Singh, Dean, College of Agricultural Engineering and Technology, appreciated the department for their efforts in providing the training in the field of agro processing.

Chartered Accountants Anshuman Goyal and Navdeep Bansal explained various central and state government schemes like PMFME, AIF and Invest Punjab for financial support to the food processing enterprise in the state of Punjab.

Dr Mahesh Kumar, Professor, Processing and Food Engineering and Principal Investigator of program, explained the process of jaggery production with focus on various operations and processes as well as ways to improve it for better productivity. He said, “The cane should be crushed within 24 hours of its harvesting to prevent degradative changes in sucrose content. The crushing of stale cane lowers the recovery of jaggery by 2%.” Warning the trainees against the widespread misuse of “Safolite,” Dr Kumar divulged that it was a bleaching agent used mostly in textile industry and as red oxide by paint industry.

Dr TC Mittal, Head, Department of Processing and Food Engineering, explained the concept of agro processing complexes and various machines such as attachakki, mini rice mill and oil expeller. Later, he proposed a vote of thanks.

Dr Preetinder Kaur provided hands-on training on the use of latest packaging techniques for safe storage and marketing of jaggery and its various products. Issues related to the safe storage of jaggery, especially, that needed to be kept for longer duration beyond rainy season were also highlighted. Besides, practical demonstration related to use of various user friendly gadgets or instruments like Refractometer and pH meter to control quality, and suitable packaging of jaggery was also given.