Workshop on Pickle production and packaging without chemical preservatives
Market survey indicates that most products, especially pickles available in the market today, are produced using mechanized processes and filled with preservatives to increase shelf life. Also they do not have the same taste as the home-made ones.
Therefore, our endeavour is to teach students to make pickles that are farm fresh, and preservative and additive-free, and are made using ‘traditional recipes’. Combinations of five natural preservatives—sugar/jaggery, salt, spices, natural vinegar and oil—are used for all the recipes.
A workshop on pickle production was organized by Department of health and home science, at the vidyalaya on 18th June 2022, where in students were taught to prepare preservative free pickles. Students shared much enthusiasm in engaging themselves during the whole workshop.