Quick vinegar making tech for farmers
IMPROVED ICARCISH scientists have worked out protocol to prepare sugarcane vinegar in one month instead of three
LUCKNOW: Soon farmers will be able to earn good money by making vinegar with improved technology in a shorter time span.
The advanced vinegar making technology is extremely simple and has immense potential for farmers as well as small scale processors engaged in vinegar production.
The ICAR-Central Institute for Subtropical Horticulture (CISH), Lucknow has transferred the advanced vinegar making technology to the Council of Science and Technology Uttar Pradesh (CSTUP).
Generally, it takes around three months for preparing vinegar from sugarcane juice using traditional protocol.
The scientists at ICAR-CISH have worked out a protocol to reduce the time from three months to one month using immobilised microbial cells of Acetobacter Aceti.
Using this protocol about 9% of acetic acid can be produced from sugarcane juice in one month with 98% fermentation efficiency, informed Neelima Garg, head, division of Post Harvest Management and the inventor of the technology.
The reason for transferring the technology to CSTUP is to take it to the end users.
Central Institute for Subtropical Horticulture has signed an MoU with the CSTUP. The MoU was signed by Shailendra Rajan director, ICAR-CISH, Lucknow and Anil Yadav, secretary CSTUP.
Speaking on the occasion of signing of the MoU, Dr Neelima Garg said vinegar is a sour tasting condiment and preservative prepared by two successive microbial processes, the first being an alcoholic fermentation of yeasts and the second oxidation of alcohol by Acetobacter Aceti.