Ludhiana: Experts at the Punjab Agricultural University (PAU) have developed shelf-stable jam and chutney from nutrient-rich black carrots, extending the availability of the short-season winter crop throughout the year.Developed by PAU’s department of food science and technology following nearly two years of research, the two processed products carry a shelf life of about one year. This resolves the limitation of fresh black carrots, which are available in Punjab for only three months from November onwards. While black carrots comprise 25% of the ingredients in the jam, the chutney contains nearly 100% black carrot content.Dr Jagbir Rehal, principal food technologist in the department, said, “By making products such as chutney and jam, the availability of black carrots can be extended throughout the year.” She added that the products were shelf-stable and could last for about a year, until the next crop became available for processing.The innovation aims to make the health benefits of black carrots accessible year-round. Unlike conventional orange carrots, black carrots are rich in anthocyanins—the pigments responsible for their deep purple-black colour—as well as phenolic compounds and minerals.Dr Tarsem Singh Dhillon, additional director of extension education and lead breeder for the crop at PAU, noted that 100 grams of black carrot contains approximately 73 mg of phenolic compounds, 50 mg of calcium, and 1.1 mg of iron. He highlighted that the crop yields nearly 580 ml of juice per kilogram and can be dried into powder, grown in kitchen gardens, or cultivated commercially as an alternative to beetroot.By creating value-added products like jam and chutney, PAU aims to help farmers reduce dependence on a short fresh-produce window while boosting processing opportunities across the state.
