ZCZC
BSS-15
POTATO-CHIPS-TRAINING (with picture)
Stakeholders urged to manufacture processed foods from potato
RAJSHAHI, March 13, 2020 (BSS) – Agricultural experts and researchers
urged the stakeholders to manufacture processed foods from potato after the
best uses of modern technologies and ideas.
There are enormous scopes of producing varieties of processed foods
including chips as huge and surplus potatoes are produced in the region every
year for its value addition, they told at the daylong sessions of a training
course yesterday.
Postharvest Technology Division (PHTD) of Bangladesh Agriculture
Research Institute (BARI) organized the course titled “Use of Vacuum Frying
Machine for Producing Quality Fried Chips” at Srikistopur village of Akkelpur
Upazilla in Joypurhat district.
A total of 30 people both male and female comprising farmers, processors
and small entrepreneurs from the adjacent villages joined the training
program.
BARI Chief Scientific Officer Dr Hamim Reza, PHTD Chief Scientific
Officer Hafizul Haque Khan and its Senior Scientific Officer Dr Golam Ferdous
Chowdhury and BARI Senior Scientific Officer Dr Masud Alam addressed the
training sessions as resource persons disseminating their expertise on the
issue.
They termed the day long hands on training is very need-based program
for the stakeholders and they should inform to their neighbouring farmers and
others concerned about the vacuum frying technology for safe production of
fried chips by using the newly invented vacuum frying machine with the
affordable cost.
They laid importance on creating awareness about the vacuum frying
machine and the technologies. The PHTD has developed the device for
processing and expanding those at agro-processors, industry people and small
and medium entrepreneurs’ level.
Dr Hamim Reza hoped and believed through their attentive participation
in this hands-on training in terms of preparing different fried products
which will be safe and ensure nutritional quality of the products.
Dr Ferdous Chowdhury said vacuum frying technique is used in many
countries for manufacturing safe and hygienic potato-based processed foods.
BSS/AH/BZC/1600HRS