Develop techniques and gadgets to increase shelf life of farm produce, TNAU vice-chancellor says

  • | Friday | 15th March, 2019

COIMBATORE: Suitable processing techniques and gadgets should be developed for processing and transportation of produce such as neera and moringa powder, said vice-chancellor of Tamil Nadu Agricultural University (TNAU) N Kumar . Obtained from coconut palms, the neera drink is currently sold using a cold storage system as it will ferment to toddy at room temperature. Kumar also said dried moringa leaf powder had high nutritional importance and sought that suitable processing technique be developed to enhance its quality and shelf life.He spoke on the importance of developing bio-degradable packaging materials from banana as an alternative to plastics.More than 100 scientists from across India participated in the workshop. He was speaking a three-day workshop on 'Post Harvest Engineering and Technology' organised at TNAU by the Department of Food Process Engineering, Agricultural Engineering College and Research Institute of TNAU, as part of an all-India coordinated research project, which concluded on Thursday.Kumar said suitable techniques should be developed to extend the shelf life of neera and gadgets should be developed for easy and quick transportation of neera.

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