'Add value to horticulture produce'

Dr M Mahadevappa inaugurating skill development training programme at SJCE-STEP, in Mysore. DH Photo

Speaking after inaugurating eight weeks of skill development training programme in food processing, with special reference to technology pf value added products of horticultural produce at Sri Jayachamarajendra College of Engineering - Science and Technology Park (SJCE-STEP), recently.

Stating that though the country stood first in milk production, and second in production of cereals, fruits and vegetables, churning out about 600 million tones of food as a result of green revolution.

The nation could preserve only two per cent of value added products as against 50 - 60 per cent in developing countries and 70 - 80 per cent in advanced countries.

Dr Mahadevappa said unless the country attaches more importance to food preservation through scientific process by training the farmers in this direction, things can go horribly wrong on the food front.

The market for processed food was growing since they are considered convenient to store and have longer shelf life, it is important to increase the capacity of farmers.  Explaining the objective of the workshop, Mahadevappa said the workshop will impart training in preparation, preservation and packaging of number of value added products from horticultural and agricultural produce.

Entrepreneurship

In addition to this, participants will be made aware of the entreprenuership quality, schemes for subsidies, financial aspects and market potential for their produce.

Rajashekhar Koti, journalist, K G Rajara,, project officer, SJCE-STEP was also present on the occasion.  the buffalo within next 15 days, he added.

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