Workshop on Fruits Processing
Fruits can go through numerous types of processing, including canning, drying, and juicing. Fruits preservation is good entrepreneurship. During the off-season, there is heavy demand for mangoes and during the main season mango produce of the farmers goes to waste. School of Agricultural Sciences organized a workshop on Food Processing on 29 June 2022.
Students of SOAS brought fresh ripened sweet mangoes and red apples to the kitchen area of SOHMCT, washed them properly, peeled the sweet mangoes and red apples, then chopped them into small pieces. The mango slices were blended in the mixer grinder and then heated at low flame for 15-20 minutes and the required amount of sugar is also added to this and heated until their color changed.
Students learned about the preparation of Mango jam & apple syrup from ripened sweet mango and fresh apples, respectively. Processing fruits is especially important to produce products for direct consumption and as food ingredients. During processing, the main objectives are to preserve the color, flavor, texture, and nutrition while prolonging the shelf life of perishable fruits.