Technical Transfer: Artisan Production of Pumpkin and Fruit-Based Ice Cream and Frozen Desserts

A specialized technical program focusing on the formulation, blending, pasteurization, and freezing techniques for creating unique, high-quality ice creams using local fruits and vegetables (like pumpkin). Impact: It provides a path for agri-processors to enter the lucrative frozen desserts market, offering a healthy, differentiated product and increasing the utilization of local produce.