University in Himachal develops apple cider vinegar technology

Scientists of the Dr. Y.S. Parmar University of Horticulture and Forestry in Himachal Pradesh have developed an apple cider vinegar technology that will soon find its way to the market, the university said on Friday.

A company has signed an agreement with the university for the transfer of technology.

With this technology, the production of apple cider vinegar can be taken as an alternative approach for complete utilisation of culled apples and improving the livelihood of the farming community in the state, the university said.

Rakesh Sharma, V.K. Joshi and Anju Dhiman, all scientists with the Department of Food Science and Technology, have developed the technology under a Department of Science and Technology (DST)-sponsored project.

Hilly Foods, a company based at Jubbal in Shimla district, has signed the agreement and paid Rs 40,000 as technology fee to the university.

Under this agreement, the company will use the university's technology to manufacture and sell the cider vinegar. The company will also acknowledge the university technology on its product label.

Unlike the traditional methods, which are slow and result in poor quality vinegar, the scientists undertook research for around five years and solved the issues by optimising various factors involved in the production of vinegar as well as base wine.

After research work, a modified process was developed to produce quality vinegar in comparatively lesser time.

Vice Chancellor H.C. Sharma said: "We have been successfully pushing our technology to enable farmers and agri-entrepreneurs to benefit from the quality research and technology developed by the university."

"The technology will be a boon for the apple industry in Himachal Pradesh, as a large quantity of culled apples (low-grade size and deformed apples) goes waste each year mainly due to the lack of appropriate processing technology in the production area."

Vinegars are traditional condiments, which are used as a flavouring agent and food preservatives throughout the world. Among various types of non-synthetic or brewed vinegars, cider vinegar is prepared from apple juice or concentrate by fermentation and is used extensively in several countries.

The demand for apple cider vinegar has increased manifold in the past few years due to its medicinal properties and its role in curing various ailments like arthritis, asthma, coughs, high blood sugar and high cholesterol, the university said in a statement.

--IANS

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