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JAMMU : A three day online Annual Zonal Workshop of Krishi Vigyan Kendras (KVK)s for 2020-21 under ICAR-ATARI, Zone-I started today. The workshop has been organized with the objective to review the work carried out by KVKs of Zone-1 during the previous year and approval of an action plan for the year 2021-22. The workshop was inaugurated by Dr. T. Mohapatra, Secretary (DARE) & DG (ICAR), New Delhi who was Chief Guest, on the occasion. Dr. B.S. Dhillon, Former Vice Chancellor, PAU, Ludhiana was Guest of Honour. Prof. J. P. Sharma, Vice Chancellor, SKUAST-Jammu and SKUAST-Kashmir in his opening remarks stressed upon patenting of technologies developed by SKUAST-Jammu. He said that KVKs and Research stations are contributing to the development of the agricultural system and it is appreciated at all levels. ....
Himachal varsity develops tech for apple cider vinegar Adv. Shimla, July 4 (IANS) State-run Dr YS Parmar University of Horticulture and Forestry in Nauni in Himachal Pradesh has developed a technology to make use of low-grade and deformed apples for the production of vinegar as well as base wine, officials said in Sunday. The latest technology will overcome the problems of the traditional methods, which are slow and result in poor quality vinegar, Vice-Chancellor Parvinder Kaushal told IANS. The university on Saturday signed a memorandum of understanding with a Shimla-based food processing company for the production of apple cider vinegar, based on the technology developed by scientists of the university’s Department of Food Science and Technology under a DST project. ....
Himachal varsity develops tech for apple cider vinegar By IANS | 2 Views Dr YS Parmar University.(photo:www.yspuniversity.ac.in). Image Source: IANS News Shimla, July 4 : State-run Dr YS Parmar University of Horticulture and Forestry in Nauni in Himachal Pradesh has developed a technology to make use of low-grade and deformed apples for the production of vinegar as well as base wine, officials said in Sunday. The latest technology will overcome the problems of the traditional methods, which are slow and result in poor quality vinegar, Vice-Chancellor Parvinder Kaushal told IANS. The university on Saturday signed a memorandum of understanding with a Shimla-based food processing company for the production of apple cider vinegar, based on the technology developed by scientists of the university s Department of Food Science and Technology under a DST project. ....