Pau Ink Moas For Brewed Fruit Vinegar Technology 07-01-2019

By Punjab Agricultural University on 09 Jan 2019 | read
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The Punjab Agricultural University, Ludhiana, today entered into agreement with Nectar Foods, C-33, Focal Point, Patiala (Punjab) for licensing of Brewed Fruit Vinegar Technologyin the presence of Dr. B.S. Dhillon, Vice Chancellor, PAU. Dr. Dhilloncongratulated the proprietors for sharing responsibility of disseminating the technologies developed by PAU.The MoA was signedby DrNavtej Singh Bains, Director Research, PAU and Mr.Anil Sharma, Nectar Foodson the behalf their respective organizations. Dr. G.S. Kochar, Senior Microbiologist said that the Department of Microbiology, PAU has been actively engaged in research on fermented vinegar. A number of fermentation technologies on Vinegar production from Sugarcane, Grapes and Apple have been recommended and commercialized by PAU. The research focuses on increasing use of fermented/natural vinegar prepared from traditional fruits that carries nutritional and therapeutic values besides value addition of the horticultural produce. There is a need to replace synthetic vinegar although cheaper has health concerns with no nutritional value, added Dr. Ashok Kumar, Additional Director of Research. Dr. Ashok Kumar further informed that PAU has singed 4MoAs for the commercialization of Brewed Fruit Vinegar Technology. Dr. S.S. Chahal, Adjunct Professor, Technology Marketing and IPR Cell informed that PAU has signed 196MoAs and commercialized 44 technologies including hybrid lines of mustard, chilli and brinjal, bio-fertilizers, leaf colour chart, forced circulation solar dryer, low alcoholic naturally carbonated beverage, water testing kit, and other technologies. Dr. ShammiKapoor, Head, Department of Microbiology, PAU was also present on the occasion.

 

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