Ludhiana, June 10, 2021 (Yes Punjab News)
The Punjab Agricultural University (PAU) entered into an agreement with a startup M/s Celebrating Farmers Edge International Private Limited, Nashik, Maharashtra, 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 Mr Vipan Sareen, Director, Celebrating Farmers Edge International Private Limited, on the behalf of their respective organizations.
Dr GS Kocher, Principal Microbiologist-cum-Head, Department of Microbiology, said PAU has been actively engaged in research on fermented vinegar. A number of fermentation technologies on vinegar production from sugarcane, grapes, jamun and apple have been recommended and commercialized by PAU, said technology expert Dr Kocher.
The research focuses on increasing use of fermented/natural vinegar prepared from traditional fruits that carry nutritional and therapeutic values besides 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 commercialization of brewed fruit vinegar technology.
Dr Shammi Kapoor, Dean, College of Basic Sciences and Humanities; Dr (Mrs) Amarjit Kaur, Associate Director, Technology Marketing and IPR Cell, PAU; Mrs and Mr DD Sarin; and Mrs and Mr Gurprem Singh were also present on the occasion.
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