THE VINEGAR MAN

Hospitality News ME sat with Lawrence Diggs, vinegar expert, to discuss the production of vinegar in Lebanon

1. How do you assess Lebanese vinegar production?

Lebanese vinegar is considered to be of high quality and attracts consumers worldwide, even though its production may still be linked to traditional methods. While most production in the country is limited to traditional apple and grape vinegar, I expect some interesting new vinegars to see the light of day in the coming years. It will be up to the Lebanese people, especially young individuals, to support these efforts in the marketplace.

2. How do you believe rural development and the Lebanon Industry Chain Development (LIVCD) program have highlighted this industry?

The LIVCD project (a USAID five-year program) aims to help produce vinegar at a lower cost and of higher quality. This will be achieved by shifting from a traditional production method to one that speeds up the process and decreases the level of error. Adding yeast and Acetobacter for example, will quicken the process and help produce higher amounts of vinegar in less time and cost. The LIVCD also aims to link industries with universities, which will be beneficial for both parties, as the academic community can help solve producers' problems.

3. Where do you see production heading in the local market and internationally?

Vinegar production has great potential to grow in the coming years. Lebanese vinegar can combine both the artisanal and commercial aspects in one product.