Tomato Crop Cultivation Guide: Instead of Throwing Tomato Produce, Process It: PAU
Ludhiana: In view of crash in tomato prices, the food science and technology experts of Punjab Agricultural University (PAU) have advised the farmers not to throw their produce on roads and instead, take an initiative of their processing for value addition.
Tomato crops can be processed into juice, puree, paste and ketchup, which have shelf life of a year and these products can be marketed during off-season for domestic as well as commercial purposes, said Dr Amarjit Kaur, Head, Food Science and Technology.
She suggested, "The University has incubator facilities for farmers and small entrepreneurs at Food Industry Centre, PAU, where they can receive training in the preparation of these products."
She also said that, farmers can bring their produce, process it by giving nominal charges and take the products for sale. The department also provides guidance regarding Food Safety and Standards Authority of India (FSSAI) registration. She also informed that, while informing that similar training facility is also available at Food Processing Training-cum-Business Incubation Centre, Bathinda.
Dr Kaur said the department has provided various facilities to the growers in processing and packaging of tomato puree in pouches, processing of plum to squash, bottling of sugarcane juice by heat preservation, minimal processing of cut vegetables and guava processing.
