Nagaland University turns pineapple waste into high-quality vinegar

Guwahati: In a milestone for sustainable food innovation in the Northeast, researchers at Nagaland University have demonstrated how the state’s rapidly growing pineapple-processing sector can transform its biggest challenge — waste — into commercially valuable, eco-friendly products.

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.

Published in the European Journal of Nutrition and Food Safety, the research provides a scientific framework for unlocking the economic potential of pineapple by-products, which are rich in natural sugars, fibre, pectin, vitamins and minerals.

These characteristics make them ideal substrates for alcoholic and acetic fermentation, the foundation of vinegar production.

“Our analysis found that vinegar produced specifically from pineapple peels displayed superior acidity, colour, flavour and sensory quality compared to vinegar made from other waste parts,” said Akali Sema, the lead academic investigator from the Department of Horticulture.

“Peel-based vinegar consistently met commercial fruit-vinegar standards, demonstrating that what is usually thrown away has real market value,” Sema said.

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.

Nagaland’s pineapple cultivators, particularly in Chumoukedima, Niuland, Dimapur, Kiphire and Mokokchung, stand to benefit significantly. The region already produces exceptionally sweet and aromatic KEW pineapples, promoted under government schemes such as MIDH and MOVCDNER. But with increased production comes increased waste: tonnes of peel, core and pomace generated due to rough handling, poor storage and processing inefficiencies.

“This research reflects our university’s commitment to environmentally responsible innovation and rural livelihood enhancement,” said Vice-Chancellor Jagadish K. Patnaik.

“Transforming discarded peels into a nutritious, eco-friendly and commercially valuable product not only reduces waste but opens new opportunities for food-processing units, entrepreneurs and community enterprises,” he said.

The research team — Sema, Animesh Sarkar, Prof. C.S. Maiti, S.P. Kanaujia and scholar Sentinaro Walling — is simultaneously working on parallel horticultural improvements. These include reducing crown size for export suitability, improving packaging and identifying treatments that boost fruit yield and shelf life.

The School of Agricultural Sciences has also developed and disseminated staggered planting techniques, enabling farmers to avoid seasonal gluts and maintain a stable year-round supply.

Adding to the value-addition pipeline, Walling is preparing to file a patent for candy made from pineapple core waste, further strengthening the concept of a circular bioeconomy around Nagaland’s signature fruit.

As the state emerges as a major pineapple producer, this study provides a roadmap for environmentally sustainable processing, reduced waste burden and expanded rural entrepreneurship — transforming pineapple from a seasonal crop into a year-round driver of livelihoods and innovation.