It’s a boon for those Northeastern states that grow pineapple abundantly that its peel-off waste can be converted into wealth by transforming it into high-quality vinegar, which is a commercially viable and eco-friendly product.
Marking a milepost in sustainable food innovation in the Northeast, the researchers at Nagaland University have published a report in the European Journal of Nutrition and Food Safety stating that the pineapple-processing sector can transform its waste into wealth through a scientific framework for unlocking the economic potential of pineapple by-products, which are rich in natural sugars, fiber, pectin, vitamins and minerals.
The study shows that pineapple peels, pomace, cores and crowns, usually discarded in huge quantities, can be converted into high-quality vinegar and other value-added products using simple, scalable fermentation methods. The characteristic presence makes them ideal substrates for alcoholic and acetic fermentation, the foundation of vinegar production.
The study tested different waste components under controlled fermentation using Saccharomyces cerevisiae and acetic acid bacteria. Peel-based vinegar stood out not only for its sensory performance but also for its natural nutrient composition — an advantage that could help replace costlier apple-based vinegars currently dominating Indian markets.
One researcher said the peel-based vinegar consistently met commercial fruit-vinegar standards, demonstrating that what is usually thrown away has real market value.
The study tested different waste components under controlled fermentation using Saccharomyces cerevisiae and acetic acid bacteria. Peel-based vinegar stood out not only for its sensory performance but also for its natural nutrient composition — an advantage that could help replace costlier apple-based vinegars currently dominating Indian markets.
