Processing various green fruits, particularly potato, banana, jackfruit and mango can be the crucial means of halting at least 40 per cent post-harvesting losses of those.
After the best use of modern technologies, the fruits can also be turned into various value added products through processing.
As a whole, the prospect of fruit processing enterprises is bright in the region as it produces surplus fruits and vegetables every year. Women entrepreneurs and businessmen should come forward and work together to intensify the region's economic condition through promoting the processing sector.
Agricultural experts and scientists came up with the observation while addressing a view-sharing meeting to mark the closing ceremony of the two-day women entrepreneurs training on fruit processing held at Mila Boutique Training Hall in Rajshahi on Friday with participation of around 20 entrepreneurs.
Postharvest Technology Division (PHTD) under Bangladesh Agricultural Research Institute (BARI) organized the training supported by its 'Up-scaling and Piloting for commercialisation of Fried Fresh-cut chips from selected crops using vacuum Frying Technology' project and funded by Dutch-Bangla Bank (DBBL) PLC.
DBBL Programme Coordinator and former Chief Scientific Officer of BARI Dr Abdur Razzaque Akanda, Principal Scientific Officer of Fruit Research Station Dr Shafiqul Islam and DBBL Senior Assistant Vice-President Zakir Hossain addressed the meeting as resource persons.
PHTD Senior Scientific Officer Dr Golam Ferdous Chowdhury conducted the training sessions sharing his expertise on the issue.
He told the participants that processing of potato, banana, jackfruit and mango after the best uses of the modern technologies can be the vital means of its value addition besides stopping the wastages.
The participants were given ideas on the introduction of vacuum frying technology to produce quality fried products coupled with the principle of dried products processing from fruits.
Some other processing issues, including the principle of fermented, osmotically dehydrated, beverage and ready to cook products from fruits, steeping preservation of green mango and preservation of jackfruit chips, were discussed elaborately.
In his remarks, Dr Abdur Razzaque Akanda urged the participants to promote agro-processing cottage and small industries after the best uses of knowledge acquired from the training. —BSS
