Punjab Agricultural University’s (PAU) forage research group bagged the “AICRP best centre award for 2025” in recognition of its contributions to forage crop research and development.
The award was announced recently during a national group meeting on forage crops (Kharif 2026), held at Acharya Narendra Deva University of Agriculture and Technology (ANDUAT), Kumarganj, Ayodhya, Uttar Pradesh.
It was presented by DK Yadav, deputy director general (crop science), Indian Council of Agricultural Research (ICAR).
The award acknowledges the PAU’s excellence in forage crop improvement, agronomic innovations, quality seed production and technology dissemination.
PAU officials said the award also highlights the university’s sustained efforts in developing high-yielding and climate-resilient fodder varieties, refining production technologies, and strengthening fodder security for the dairy and livestock sectors.
Surinder K Sandhu, head, Department of Plant Breeding and Genetics, said the forage team has consistently excelled in germplasm evaluation, varietal development, breeder seed production and dissemination of improved forage technologies.
Vice-Chancellor Satbir Singh Gosal lauded the efforts of RS Sohu, in-charge, forage and millets section, and his team.
“The award is a testament to the dedication, excellence and relentless efforts of our forage researchers. Quality fodder is the backbone of a sustainable livestock sector,” he said.
Brochure on food safety
The PAU came out with a brochure on soybean cultivation, processing and marketing to mark the World Food Safety Day.
The brochure, titled “Soybean-Successful Cultivation, Processing and Marketing”, was an inter-disciplinary collaboration between the School of Business Studies and the Department of Plant Breeding and Genetics. It was formally released by Vice-Chancellor Satbir Singh Gosal during a special programme to promote safe, nutritious and sustainable food systems.
HK Chaudhary, Vice-Chancellor, Abhilashi University, Mandi, was a guest at the event.
The brochure highlights soybean as the “golden bean of the future” and presents the current scenario of soybean cultivation in the state. It showcases success stories of entrepreneurs engaged in the processing and marketing of value-added soybean products, such as tofu, soy milk and ready-to-drink flavoured beverages. The publication looks to provide farmers, entrepreneurs, students and consumers with practical insights into the cultivation, processing, value addition and marketing potential of soybean.
Gosal emphasised the relevance of soybean in strengthening food safety and nutritional security. He said the World Food Safety Day reminded us that safe and nutritious food was the foundation of a healthy society. Soybean offers an excellent combination of quality protein, nutritional richness and processing versatility. Promoting scientifically produced and safely processed soybean products can contribute to healthier diets, improved public health and sustainable agri-food systems, he added.
HK Chaudhary highlighted nutritional and health benefits of soybean and its products. He said soybean was among the richest plant-based sources of protein and contains essential amino acids, healthy fats and beneficial bioactive compounds. Regular consumption of soybean products can support heart health, improve dietary quality and provide an affordable protein source for diverse population groups, he added.
