“Power is gained by sharing knowledge not hoarding it”.

Since ages traditional butter making is a process of Indian culture and nowadays this method is simplified using ultra-modern processing technology. Butter is a rich source of vitamin A, D, K and E. It also contains a four carbon fatty acid named Butyrate and also has anti-inflammatory properties that protects the digestive system .The procedure of converting cream to butter was enlightened to the students of Grade 3 through a virtual study trip which showcased the innumerable methods involved in it like filtration, separation , pasteurization and cream churning . The kids virtually witnessed the manufacturing, processing and canning unit and very well reflected their feedback.