The PAU-KVK Sangrur organised a demand-based training programme on Preparation of Natural Vinegar on 18.12.24 under the aegis of Punjab Agricultural University and Director, ICAR-ATARI, Zone-I, Ludhiana, in which 30 farmers and farm women participated. The training programme was conducted under the able guidance of Dr Mandeep Singh, Associate Director (Training), Krishi Vigyan Kendra, Sangrur.

Dr. Vitasta, Assistant Professor (Home Science) welcomed the participants and shared the objectives of the training, emphasizing the importance of value-added products in enhancing farmers' income and creating entrepreneurship opportunities.

The theoretical session was led by Dr. Gurvinder Singh Kocher, Principal Microbiologist, who shed light on various types of vinegar and explained the science behind vinegar prepration. He elaborated on the fermentation process, the role of microorganisms, uses and the key steps to ensure quality.

Dr. Keshani, Extension Scientist (Microbiology), demonstrated the preparation of natural vinegar and provided participants with hands-on experience. The resource persons also addressed queries related to maintaining product quality, scaling up production, and marketing strategies for vinegar as a niche product.

The training program concluded with positive feedback from the participants, who expressed interest in adopting vinegar prepration as an entrepreneurial activity.