Andijan Institute of Agroculture and Agrotechnology

“His work on the use of food sources and environmentally sustainable agriculture is commendable.

Information:

The land utilized by the institute is cultivated using both traditional and modern farming methods, aiming to ensure the environmental sustainability of the food produced.

In the institute’s greenhouse, environmentally friendly vegetables are grown during the autumn-spring season, including tomatoes, cucumbers, lemons, and strawberries. A crop rotation system has been established to facilitate sustainable land use, conserve land resources, and ensure environmentally sound practices, consistently maintained over the years.

In contrast, unused land is cultivated with fruit tree species like apples, apricots, cherries, plums, and pears, as well as various vegetables to meet the daily needs of students residing in the student housing. Additionally, professors, staff, and students grow various types of greens

Today at the institute, various types of vegetables can be found for preparing dishes of different kinds. The products grown in the Institute area are widely used for preparing national and foreign dishes in the student housing and communal dining areas. Additionally, quality and affordable dishes made from these products are being considered for staff and students. The cookbooks for the Institute’s public catering also feature fruit and vegetable salads, various types of hamir dishes, and dairy products.

Furthermore, for professors, staff, and vegetarian students participating in a folate at the institute, all products made from plants grown in the Institute area consist of vegetable oils, walnut oils, soybeans, cheese, and cottage cheese.