LUDHIANA,
The Punjab Agricultural University (PAU) has been granted an Indian patent on “A fermentation process for preparation of concentrated sugarcane vinegar” by the Indian Patent Office, Government of India, New Delhi. The patent has been granted for a period of 20 years from the date of filing (March 16, 2011) in accordance with the provisions of the Patent’s Act 1970 on January 22, 2018. This is the third Indian patent granted to PAU. This patented process was invented by Dr G.S. Kocher, Senior Microbiologist and his master’s student, Nishu Joshi from the Department of Microbiology, PAU. According to the inventer Dr Kocher, the low acetic acidacidity (5-6% w/v) sugarcane vinegar transported in bulk results in high transportation costs in the conventional process. However, the present invention discloses optimization of a submerged fermentation-cum-freeze concentration process for producing concentrated sugarcane vinegar having an acetic acid strength of ˜16% (w/v). This invention will provide concentrated sugarcane vinegar, thus, reducing its storage volumes and transportation costs as well as payable GST @ 18% (which is charged on volume of export/transport) for sugarcane vinegar. Further, the freeze concentrated vinegar is reported to provide better sensory quality to the product than non-concentration processes.

Dr Shammi Kapoor, Head, Department of Microbiology, said sugarcane is an important cash crop of Punjab and the developed technology will help the farmers of the state in adopting a business venture on concentrated vinegar from sugarcane.

Dr Baldev Singh Dhillon, Vice-Chancellor, PAU; Dr Navtej Bains, Director of Research; and Dr J.S. Mahal, Director of Extension Education, congratulated Dr Kocher and his student for this big achievement.