Punjab Agricultural University–Krishi Vigyan Kendra (PAU-KVK), Kapurthala organized a training-cum-demonstration programme on sugarcane value addition in the border village Farid Sarai under the saturated village initiative. Farid Sarai, with a population of about 1,200, is predominantly a sugarcane-growing village and has seven operational jaggery units.
During the programme, Dr. Bindu introduced farmers to PAU-recommended scientific techniques for gur and shakkar making, with special emphasis on the use of natural clarificants to maintain quality, improve colour, and ensure food safety. She emphasized that adoption of these practices can significantly enhance the market value and consumer acceptability of jaggery products.
A live demonstration on vinegar preparation from sugarcane juice using PAU-developed technology was also conducted. Farmers were trained in controlled fermentation, hygiene, and proper storage practices, enabling them to prepare good-quality, chemical-free vinegar at the household level. The vinegar-making kit developed by the Department of Microbiology, PAU, Ludhiana was showcased, which converts sugarcane juice into vinegar within 40–50 days with about 75 percent recovery. The technology was highlighted as a low-cost, farmer-friendly, and easy-to-adopt value addition option for home consumption as well as supplementary income generation. The kits were also made available to participating farmers.
In addition, Dr. Suman Kumari sensitized farmers about the use of Trichocards for biological control of insect pests in sugarcane, promoting eco-friendly and insecticide-free cultivation practices.
The programme witnessed active participation from village farmers, who appreciated the practical demonstrations and expressed keen interest in adopting PAU-recommended technologies for sustainable and profitable sugarcane production.