Innovation in Food Processing: SVPUA&T Promotes Entrepreneurship through Value-Addition
December 22-24 | Meerut, India
In order to improve shelf life, taste and nutritional value of value-added food items using traditional as well as modern methods, the Agricultural Innovation Partnership (AIP) organized a three-day training program for fruit and vegetable producers at the Department of Agricultural Engineering and Food Technology, College of Agriculture, Sardar Vallabhbhai Patel University of Agriculture & Technology from December 22-24, 2012.The program focused on imparting training to small-scale producers, farmers, entrepreneurs and homemakers on using simple, but effective ways of employing the recent advances made in processing and preservation technologies in fruits and vegetables. The program instilled among the participants ideas for adding value to local agricultural produce using modern techniques to produce fruit- and vegetable-based beverages; ready-to-serves; preparing squash and nectar, jam and jelly, ketchup, sauce, etc. The training helped the participants gain exposure in starting their own businesses, produce safe and nutritious value-added products and promote entrepreneurship.

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