Punjab Agricultural University–Krishi Vigyan Kendra (PAU-KVK), Kapurthala organized a Workshop-cum-Training Programme on Jaggery and Vinegar Making on 11 February 2026 at its campus for progressive jaggery-producing farmers of the district.
With nearly 3.7 thousand hectares under sugarcane cultivation, Kapurthala holds significant potential for value addition and income enhancement through jaggery production. Keeping this in view, the programme focused on strengthening scientific production practices and promoting diversification through value-added products.
Dr. Gulzar Singh Sangera, Director, PAU-Regional Research Station, Kapurthala, initiated the programme by delivering a comprehensive package of practices for sugarcane cultivation in Punjab. He encouraged farmers to adopt PAU-recommended varieties such as CoPb 92, Co 118, CoJ 64, CoPb 96, Co 15023 and CoJ 85 (early maturing) and CoJ 88, CoPb 95, CoPb 96, CoPb 98 and CoPb 99 (mid-late maturing) along with improved agronomic practices to enhance yield, juice quality, and profitability.
Dr. G.S. Kochar, Principal Microbiologist, Department of Microbiology, PAU, Ludhiana, delivered an expert lecture in online mode on the scientific methodology of vinegar preparation. He emphasized fermentation-based value addition as a promising supplementary income-generating enterprise for jaggery producers.
Dr. Bindu acquainted participants with PAU-recommended scientific techniques for gur and shakkar preparation, highlighting the use of natural clarificants such as wild okra to maintain product quality, improve colour, and ensure food safety. She stressed that adopting these improved techniques 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 conducted during the training. Farmers were trained in controlled fermentation, hygienic handling, and proper storage practices to produce high-quality, chemical-free vinegar at the household level.
The vinegar-making kit developed by the Department of Microbiology, PAU, Ludhiana, was also showcased. The kit converts sugarcane juice into vinegar within 40–50 days with approximately 75 percent recovery. The technology was highlighted as a low-cost, farmer-friendly, and easily adoptable value-addition option suitable for both domestic use and supplementary income generation. The kits were made available to interested farmers.
The programme concluded with an interactive session, wherein participants expressed keen interest in adopting scientific jaggery production and vinegar-making technologies to enhance product quality and farm income.