The Department of Dairy Technology, UVAS Ravi Campus Pattoki, in collaboration with Zarai Taraqiati Bank Ltd. (ZTBL), organized a Farmers' Gathering/Awareness Seminar on the Dairy Supply Chain on September 10, 2024. This event aimed to connect local farmers and food producers, fostering knowledge transfer and strengthening ties within the dairy sector. Participants were educated on the latest developments in dairy production, financial resources available through ZTBL, and modern farming techniques to enhance productivity and sustainability. The seminar provided a platform for valuable exchange, addressing challenges and opportunities in the dairy supply chain.

Providing local farmers and food producers with access to knowledge, skills, and technology in the realms of food security and sustainable agriculture/aquaculture is vital for promoting resilient and environmentally conscious food systems. By facilitating this access, we empower communities to implement more efficient and sustainable farming practices, optimizing resource utilization and minimizing environmental impacts. Equipping farmers with the latest technological advancements and best practices fosters increased productivity, better crop yields, and healthier livestock. Moreover, sharing knowledge about sustainable agriculture and aquaculture techniques ensures food security not only for the present but also for future generations, contributing to the long-term sustainability of local food production systems.

     “Hands on Learning on Cheese Making” was organized in order to impart practical knowledge and processes involved in the manufacture of popular varieties of cheese. This training program was focused on the increased job opportunities for the skilled work force, High quality pure protein product will increase heath status of consumer. The attendees were given lectures with practical demonstrations and hands-on training on cheese making (Mozzarella and Cream Cheese). The attendees were transported to Miss Tahira Saeed's cheese production business, The Artisan Cheese Factory, where they participated in on-the-ground activities.

Hands on workshop was designed to provide hands-on training for the buffalo farmers, dairy industry personnel and post graduate scholars regarding dairy processing and transportation techniques being used to improve dairy products quality.