Role of green mango processing is very important towards boosting family earning and nutritional safety together with recouping the losses caused by dropping immature mangoes from trees, reports BSS.
Every year, huge quantities of immature mangoes drop out due to storms or other natural disasters before timely harvesting causing huge financial loss to the growers.
Agricultural scientists and researchers observed that the losses can be recouped through bringing the dropped mangoes under value addition through processing after the best use of modern technologies.
They came up with the observation while disseminating their expertise in closing and certificate-giving ceremony of a two-day long training workshop on “Green Mango Processing and Preservation” on Monday afternoon.
Postharvest Technology Division (PHTD) under Bangladesh Agricultural Research Institute (BARI) organized the workshop at conference hall of Fruit Research Station (FRS) in Rajshahi city through maintaining guidelines and social distancing amid Covid-19. Green Mango Processing and Preservation Program supported the workshop. Main objective of the program was to add value addition of green mango in order to increase family income and alleviate poverty.
Creating job opportunities in the agro-processing industry by gaining knowledge and hands-on training on green mango handling, processing and preservation was the allied goal of the programme.
PHTD Chief Scientific Officer Hafizul Haque, FRS Principal Scientific Officer Dr Alim Uddin and PHTD Senior Scientific Officer and Director of the Programme Dr Golam Ferdous Chowdhury conducted the training sessions as resource persons.
Hafizul Haque put emphasis on green mango processing including nutritional value of mango for human consumption in the present pandemic situation to develop the immunity system of the public in general.
He urged the participants to disseminate their knowledge acquired from the training about the technologies developed by PHTD for processing and expanding those at the growers and SME levels.
Dr Ferdous Chowdhury hoped the trainees will be benefited to attend this hand-on training for preparing different value
added products and saleable them to the local area as home-made products.
Around 30 people including 25 women comprising farmers, traders, extension personnel, school teachers, scientists, food processor and other stakeholders took part in the training.
They were imparted with ideas and knowledge on how to preserve green mango for prolonged storage, processing of green mango into pickles and its preserva
tion method, marketing the preserved mango and pickles and how to be benefited financially round the year.
