December 08, 2025 | Nagaland Tribune |
Researchers at Nagaland University have demonstrated how pineapple processing waste can be transformed into valuable products, offering sustainable solutions that reduce environmental pollution and support rural livelihoods. Their study, published in the European Journal of Nutrition and Food Safety, shows that pineapple peels can be effectively converted into high-quality vinegar using standard yeast and acetic acid fermentation. Peel-based vinegar performed best in acidity, color, flavor, and sensory acceptance, meeting commercial standards and proving that discarded waste can be turned into marketable products.
The research team highlighted broader efforts to improve pineapple value chains, including work on export-suitable fruit size, better packaging, and treatments to enhance yield, quality, and shelf life. Technologies for staggered planting have also been promoted to ensure year-round supply, prevent seasonal gluts, and stabilize farmer incomes. In addition, a patent is being pursued for candy made from pineapple core waste.
Nagaland is a major pineapple-producing region in India, supported by government horticulture and organic farming programs. The findings show strong potential for converting pineapple waste into vinegar and other products, reducing landfill burden, replacing costly apple vinegar, and creating new income opportunities for farmers and rural enterprises.
