Researchers at Nagaland University have demonstrated how pineapple processing waste, particularly peels, can be converted into high-quality vinegar. This research offers sustainable and practical solutions that can enhance rural livelihoods, reduce environmental impact from fruit waste, and create additional revenue streams.
Pineapple is widely grown in Nagaland, with varieties such as ‘KEW’ and ‘Queen’ cultivated across key districts including Chumoukedima, Niuland, Dimapur, Kiphire, and Mokokchung. Despite government initiatives encouraging commercial cultivation, pineapple processing generates large amounts of peel, pomace, core, and crown, much of which is discarded, contributing to environmental concerns.
The Nagaland University study, published in the European Journal of Nutrition and Food Safety, found that vinegar produced from pineapple peels scored highest in acidity, flavour, and overall quality. Using fermentation techniques with yeast and acetic acid bacteria, the team confirmed that peel-based vinegar meets commercial standards and was preferred by sensory panels for its taste and aroma.
The Research Paper was co-authored by Dr Sentinaro Walling, Prof Akali Sema, Prof CS Maiti, Dr Animesh Sarkar, Prof SP Kanaujia and Alemla Imchen from Department of Horticulture, Nagaland University.
In addition to vinegar production, the university has developed related innovations including pineapple core-based candy, fibre extraction, and improved cultivation practices to support farmers. Research is ongoing to reduce crown size for export, improve fruit packaging, and extend shelf life.
Vice Chancellor Prof. Jagadish K Patnaik noted, “Transforming discarded peels into a commercially valuable, nutritious, and eco-friendly product not only reduces waste but also opens new opportunities for entrepreneurship, food-processing industries, and community-based enterprises.”
Elaborating on this research, academic team leader, Prof. Akali Sema, Department of Horticulture, Nagaland University, said, “Our study examined whether different parts of pineapple processing waste could be turned into good-quality vinegar. Using standard fermentation with yeast (Saccharomyces cerevisiae) and acetic acid bacteria, we found that vinegar made from the peel consistently performed better in acidity, colour and flavour. A group of sensory panels also preferred the peel-based vinegar for its taste, aroma and overall quality in compliance with commercial fruit- based vinegar, showing that this commonly discarded material has strong potential to be transformed from waste to wealth.”
This research aligns with broader efforts to promote sustainable pineapple production and strengthen rural economies in Nagaland.
Research scholar Sentinaro Walling is also set to register a patent under product development category for the preparation of candy from pineapple core waste.
