Shillong, Mar 29: The College of Community Science, under the Central Agricultural University (CAU), has introduced a farmer-friendly strawberry jam processing technology that eliminates artificial colours and chemical preservatives.
The initiative, aligned with the growing demand for clean-label foods, aims to position Meghalaya’s fruit products within a fast-expanding market for natural and minimally processed foods, a press release stated today.
The programme was rolled out through a three-day post-validation training under the PRIME Meghalaya Rural initiative. Coordinated by Priyadarshani P Mohapatra under the guidance of Jyoti V Vastrad, the programme trained farmers in simple, standardised processing techniques using locally available resources.
The developed product leverages optimised thermal processing and ingredient balance to extend shelf life, offering a clean-label alternative to conventionally preserved jams. The intervention addresses a key challenge in Meghalaya, where large volumes of perishable fruits are often lost due to limited storage and market access.
Officials at CAU Tura said the initiative strengthens efforts to bridge the gap between farmers and markets, enabling commercialisation-ready products. The model can be replicated across other fruit crops in the North East, paving the way for region-specific clean-label value addition.
