Several fermentation technologies on vinegar production from sugarcane, grapes, jamun and apple have been recommended and commercialised by PAU
The Punjab Agricultural University (PAU) has entered into an agreement with a startup Sardara Organic Farms, 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 Tisjot Singh Aujla, Proprietor-cum-Director, Sardara Organic Farms, on the behalf of their respective organisations.
Dr GS Kocher, Principal Microbiologist-cum-Head and technical expert of the technology, 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 the increasing 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 encourage brewed vinegar among consumers as synthetic vinegar which though is found abundantly in local markets, yet has health concerns due to its zero nutritional value. He further informed that PAU has so far signed 7Memoranda Of Agreements (MoAs) for the commercialisation of brewed fruit vinegar technology.
Dr TS Riar, Additional Director of Communication, Dr Rajinder Singh, Director (Seeds), Dr (Mrs) Amarjeet Kaur, Technology Marketing and IPR Cell and Kulwant Singh Aujla were also present on the occasion.
