24 April, Amritsar
Punjab based Central Potato Research Station has developed a technology to enhance the shelf-life of semi-perishable potato crop from a few weeks to up to eight months. This technique is called ‘Dehydration of Potatoes.
Principal Scientist Dr. Ashiv Mehta who has developed this technology along with her two colleagues told AIR that it can even be flavoured with other flavours to rouse the taste buds.
Since potato has good amount of nutritional value, Dr. Mehta informed that it can even be in the mid-day meal to school students.
She said talks are already on with Defence Research and Development Organisation to serve the product to Army personnel stationed at high altitudes.