Raising a toast to natural fizz

PSCST will set up units for production of natural vinegar from sugarcane and grapes and non-alcoholic self-carbonated beverages from fruits for demonstration and technology transfer to farmers,farm women and entrepreneurs. The fizz in the beverages will be produced by natural fermentation and not by artificial agents. The project will also revive the tradition of making vinegar from fruits and vegetables which is now unheard of in Punjab. Besides,both the products will not have chemical preservatives.

The Centrally-funded project,which will cost Rs 35.22 lakh,has been developed by PSCST additional director Dr Jatinder Kaur Arora,senior scientific officer of the council Dr Dapinder Kaur Bakshi and Dr Gurvinder Singh Kocher and Dr Parampal Kaur Sahota,both from the Department of Microbiology,PAU.

Underlining the need for natural products,Dr Arora says,“The Indian market is flooded with synthetic vinegar,colas and carbonated beverages that lack nutritive value. But non-alcoholic naturally-carbonated beverages have the benefits of fruits as well as the yeast which is used for their fermentation. Besides,these are mild on the digestive system.”

Dr Bakshi says,“Due to increasing demand for soft drinks,there is a considerable scope for self-carbonated beverages. A lot of research has been done in the area of alcoholic beverages but not much work has been done on non-alcoholic ones.”

On the rationale for taking up the project,Dr Arora says,“Punjab,being an agricultural state,produces lots of fruits and vegetables,like grapes,plums,sugarcane,lemon and carrot,which have short shelf life. During the season,there is a glut of these items,and farmers sell these at throwaway prices. One way of retaining the natural goodness of these fruits and vegetables is to process them and add value by fermenting them into natural vinegars and beverages. This will enhance the shelf life and nutritional value and also improve the economic status of farmers.”

As these processes are seasonal and of short duration,rural women and small farmers can carry them out as a part-time work that will augment their incomes,she adds.

Dr Sahota says production of beverages is a single step process that requires two to three days of fermentation,whereby yeast converts sugars to carbon dioxide and less than one per cent alcohol. Amla,pineapple,lemon and plum,which have astringent properties,are best suited for this technology,she asserts,adding that fruits dropped due to natural calamity can also be used. The carbonic acid released by dissolved carbon dioxide acts as a natural preservative,and the beverages,which will be much cheaper than the products sold by MNCs,can be kept for three months under refrigeration,Dr Sahota adds.

Dr Kocher says chemically-synthesised vinegar is a fraction of petrochemical industry containing traces of lead — used as a catalyst for refining — and is harmful for the digestive system. Natural vinegar has found its usage in medicines and food supplements,as it is enriched with vitamins and minerals,he adds.

“Studies conducted by scientists all over the world have found that vinegar reduces blood pressure and cholesterol,and also lowers cancer risk. A recent study found that vinegar derived from rice has antioxidant effect for prevention of cancer. As per the available scientific literature,herbal vinegar also builds bones and is reported to be better than calcium pills. Besides,these beverages have dietary minerals like potassium,calcium,manganese and iron,which are essential for regulating and building cells and aid in fighting depression,” Dr Kocher says.

At present,Himachal has one dedicated unit for production of natural vinegar,but Punjab and Haryana have none,primarily because of lack of awareness about its benefits,the scientists claim. Natural vinegars of imported brands are available in the market,but these are being sold at a premium price,they add.

Two demonstration units will be set up in Punjab for transfer of technology to the farmers,rural women and entrepreneurs. Science council already has a processing unit at Talwara– in the Shivalik foothills that abound in amla — where one of the demonstration units is proposed to be set up,while the other will come up at Science and Technology Entrepreneurship Park (STEP),Patiala. For technology transfer,eight training programmes – four each by PAU and PSCST – will be organised,and 15 awareness workshops will be held.

Dr Sahota says the products’ quality will be assessed by a panel of judges on hedonic scale,besides shelf-life studies will be carried out at regular intervals.

Notably,the domestic scale technologies developed by PAU for production of vinegar and non-alcoholic naturally-carbonated beverages have already been recommended by the university for inclusion in ‘package of practices’ for their use by farmers.