Solar Blanching Technology

Solar blanching technology for drying vegetables Description and Characterization of Technology   The technology involves spreading the sorted pepper over a black polythene sheet in the open sun and covering it with a transparent one for between 2 and 3 hours, depending on weather conditions. The heat generated between the plastic sheets blanches the pepper,…

SERVICES

CSIR-SARI offers a number of services to its client. Money obtained from these services goes to support the institutes Internally Generated Funds(IGF). The money is then used to support the institute’s day to day running. Services being offered include; CONSULTANCY: Our Human Resource is our greatest asset in the institute. Our rich knowledge base makes our…

ACHIEVEMENT

CSIR-SARI performs effective research under our Farming System Research Approach to deliver to farmers and other stakeholders technologies, that will improve their livelihoods. Such research which leads to the release of new varieties and advancement in technologies have been ongoing since 1994. CSIR-SARI has been able to release multiple improved varieties of both food and…

MASTER OF PHILOSOPHY IN SUSTAINABLE FOOD CROP PRODUCTION

Preamble The CSIR-College of Science and Technology has introduced a new Master of Philosophy Degree program “Sustainable Food Crop Production”. It is an interdisciplinary program designed in consultation with a wide range of stakeholders from the Ministries of Science and Technology, Food and Agriculture, universities, other research institutes at home and abroad, industry players such…

Seed Varieties

  MAIZE Variety Type of Maize Grain Color Grain Texture Grain Type Yield Range (t/ha) Maturity (DAE) Bihilifa OPV Yellow Semi-Flint Normal 4-5 110 days Ewul-Boyu OPV White Flint/Dent Normal 5-6 90 days Mamaba Hybrid White Flint Normal 6-7 110 days Obatanpa OPV White Dent QPM 4-5 110 days Okomasa OPV White Dent Normal 5-6…