Ludhiana,

The Punjab Agricultural University, Ludhiana has entered into agreement with Mr Iqbaljit Singh of Ladhowal, Ludhiana, for commercialization of Punjabi mixed tadka technology and with Smt. Samer Pal Kaur of Noorpur, Ludhiana, for PAU Quinoa bars technology. The memorandum of agreement was signed by Dr Navtej Singh Bains, Director of Research, PAU, on behalf of the university.

Dr Poonam A. Sachdev, Head, Department of Food Technology, informed that the development of ready to use gravy based tadka with good taste and storage quality would provide convenience to housewives, working women and industrial workers. The main ingredients of the gravy tadka are onion, ginger, garlic, tomatoes, red chilli, turmeric and spices.

The quinoa energy bar technology developed by Food Technologist, Dr Preeti Ahluwalia, contains brown rice, flaxseed, raisins, almonds, dried figs and honey. Dr Preeti revealed that protein quality of quinoa is superior as compared to other cereals and its consumption has positive effects on energy levels, gastric emptying, control of blood glucose, insulin metabolism, and cholesterol and triglyceride metabolism.

“PAU has signed 49 MoAs for commercialization of 33 products vis a vis, crop hybrids, technologies, bio pesticides, bio fertilizers etc with various companies, firms, farmers etc since 2012”, informed Dr S.S.Chahal, Adjunct Professor, Technology and Marketing Cell, PAU.