Students  of HAS Academy, Netherlands, under the student exchange program in collaboration with RCPR Community College of Agriculture

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Students  of HAS Academy, Netherlands, under the student exchange program in collaboration with RCPR Community College of Agriculture are currently engaged in research activities related to the local Agricultural products. They had fruitful deliberations during their visit to the Goa Chamber of Commerce and Industry on 28th March 2023 in presence of the Chairman of RCPR  Education Society ,Shri Mānguirish Pai Raiker, Dy. Chairperson, Ms. Varsha Pai Raiker, Advisor to the RCPR Board Shri Pradeep Lotlikar, Mr. Prasad Rangnekar and the Principal (RCPR) Shri Srirang Jambhale, along with Mr. Kiran Ballikar, Director, and Ms. Ambika Dhakhenkar, Deputy Director who coordinated the meeting.

Dy. Chairperson, Ms. Varsha Pai Raiker, Mr. Prasad Rangnekar, RCPR School of Agriculture, Chairman, Shri Mānguirish Pai Raiker, Advisor to the RCPR Board Shri Pradeep Lotlikar, Mr. Kiran Ballikar, Director.

standing: Ms. Lindsey Putlee, Ms. Inge Alphen, Mr. Stan Biemans, Ms Pien Baalhurs, Principal (RCPR) Shri Srirang Jambhale, and Ms. Ambika Dhakhenkar, Deputy Director.

The interaction was based on research of various local agro-based products that may have potential in the European markets, several lines of collaborative initiatives were discussed, and a focused approach value addition to the Goan origin fruits as under: 

1) the Jackfruit (Artocarpus heterophyllus) – incl through it’s various stages of the lifecycle

2) the Jamun (Syzygium cumini) and every single aspect of the fruit

3) The Cashewnut (Anacardium occidentale) and all its forms

4) The Coconut – icecream, grated powder etc.  

The experts suggested various locally grown fruits and vegetables that would be most suitable for further studies and exploration as a bilateral agro-commercial endeavor. The local produce is of excellent quality and contains many medicinal, and health benefits for the consumer. Several processed food items such as jams, jellies, ice cream, flavored drinks, natural colors, wine, etc.  The students shared very interesting stories from their projects and experiences which look promising and can be explored. They also agreed to connect with more study data on this subject as they progress further. 

The meeting ended with a Vote of Thanks to the participants.

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