Ludhiana: Enhancing the shelf life of food products helps expand their market reach and ensures better prices for those involved in agribusiness. To address this need, the Department of Food Science and Technology at Punjab Agricultural University (PAU) has developed a sugarcane juice bottling technology, reports The Tribune.
In an effort to take its research from the lab to the market, PAU has signed a Memorandum of Agreement (MoA) with Ganna House, located in Bhor Township, Nashik, Maharashtra. The agreement was signed by Dr. Ajmer Singh Dhatt, Director of Research at PAU, and Nilesh Khode, a representative of Ganna House.
Explaining the technology, Dr. Poonam A. Sachdev, Principal Food Technologist, said that the sugarcane juice undergoes thermal processing to eliminate microorganisms and extend its shelf life. She added that this process ensures a healthier and more hygienic alternative to the juice sold by roadside vendors.
