The agreement will look into licensing of fermentative processing technology of brewed vinegar production from sugarcane and fruits
The Punjab Agricultural University (PAU) has recently entered into an agreement with a Nashik-based start-up Celebrating Farmers Edge International for licensing of fermentative processing technology ‘Brewed vinegar production from sugarcane and fruits. The pact was signed by Dr Navtej Singh Bains, Director of Research, PAU, and Vipan Sareen, Director, Celebrating Farmers Edge International Private Limited, on the behalf of their respective organisations.
Dr GS Kocher, Principal Microbiologist-cum-Head, Department of Microbiology, said PAU has been actively engaged in research on fermented vinegar. “Several fermentation technologies on vinegar production from sugarcane, grapes, jamun and apple have been recommended and commercialised by PAU. The research focuses on increasing the use of fermented/natural vinegar prepared from traditional fruits that carry nutritional and therapeutic values besides the value addition of the horticultural produce,” he added.
Dr AS Dhatt, Additional Director of Research (Horticulture and Food Science), said there is a need to promote brewed vinegar among consumers as synthetic vinegar, which is though found in abundance in local markets, yet has health concerns with no nutritional value. He further informed that PAU has so far signed six Memoranda of Agreement for the commercialisation of brewed fruit vinegar technology.
Present on the occasion were, Dr Shammi Kapoor, Dean, College of Basic Sciences and Humanities; Dr Amarjit Kaur, Associate Director, Technology Marketing and IPR Cell, PAU; and DD Sarin; and Gurprem Singh.
