Doubling income by production of fermented vinegar making

The chemically synthesized vinegar is fraction of petrochemical industry containing traces of lead and has harmful impact on gastro-intestinal tract. The commercial synthetic vinegar is many a times is artificially flavoured and coloured with caramelized sugars and/or essences to give an impression of fermented product. Further, mineral acid contamination of commercial vinegar is given to provide a tangy sourness. Lack of awareness regarding ill effects of synthetic vinegar and its cheaper price, Indian markets are flooded with different brands of synthetic vinegar. Fermented vinegar being from natural raw materials viz. fruits, vegetables, cereals etc. is enriched with vitamins and minerals of fermenting microorganisms and the source fruit, hence, it is referred as a nutraceutical and used as a food, tonic and antiseptic. Krishi Vigyan Kendra, Patiala has employed various extension strategies to create awareness regarding harmful effects of synthetic vinegar and popularise the technology of PAU fermented vinegar among rural youth and farmers especially jaggery manufacturers. Fermented vinegar technology was initially adopted only for home use only. Krishi Vigyan Kendra, Patiala with its continuous efforts has succeeded in developing some entrepreneurship in the field of fermented vinegar technology.