PAU inks pact with PSCST and Labrose Ayurveda to commercialise of natural vinegar tech

The natural brewed vinegar developed under this research focuses on utilising traditional fruits with high nutritional and therapeutic value, contributing to value addition in horticultural produce.

Punjab Agricultural University (PAU), Ludhiana, has taken another significant step in promoting research-driven agri-innovations by signing a tri-partite agreement with Punjab State Council for Science & Technology (PSCST), Chandigarh, and Labrose Ayurveda, a Karnal-based company, for the commercialization of Natural Vinegar technology.

The Memorandum of Agreement (MoA) was signed by Dr. Ajmer Singh Dhatt, Director of Research, PAU; Er. Pritpal Singh, Executive Director, PSCST; and Ms. Kamini, representative of Labrose Ayurveda, on behalf of their respective organizations. The signing ceremony was attended by Dr. Dapinder Kaur Bakshi, Joint Director, PSCST; Dr. Khushdeep Dharni, Associate Director, Technology Marketing & IPR Cell, PAU; and Dr. Urmila Gupta, Head, Department of Microbiology, PAU.

Congratulating Dr. G.S. Kocher, Principal Microbiologist, Department of Microbiology, PAU, on the commercialisation of this innovative technology, Dr Dhatt highlighted PAU’s pioneering role in fermented vinegar research. Dr Kocher, the inventor of the technology, shared that the natural brewed vinegar developed under this research focuses on utilizing traditional fruits with high nutritional and therapeutic value, contributing to value addition in horticultural produce. Apple vinegar, known for its health benefits, is in high demand, and this marks the 10th MoA for PAU’s vinegar technology.

Dr Dharni emphasised that PAU has successfully commercialized several fermentation technologies, producing vinegar from sugarcane, grapes, jamun, and apples. He reiterated PAU’s commitment to bridging the gap between research and industry, ensuring that its scientific advancements reach farmers, entrepreneurs, and businesses through strategic commercialisation.

The natural brewed vinegar developed under this