Nagaland University researchers have developed high-quality vinegar and other innovative products from pineapple waste, turning discarded materials into valuable resources. The breakthrough promotes sustainable agriculture, boosts rural livelihoods and enhances value-added processing in Nagaland’s rapidly expanding pineapple industry.
Nagaland University researchers have demonstrated a ground-breaking method to convert pineapple processing waste into commercially valuable products, offering a major boost to sustainable agriculture, waste reduction and rural livelihoods in the state. The university, Nagaland’s only Central institution, has highlighted how discarded pineapple peels, pomace, cores and crowns can be transformed into value-added products such as high-quality fruit vinegar and other innovative items.
Officials from the university said the research provides practical and environmentally responsible solutions that can support farmers, reduce waste-related pollution and open new opportunities for entrepreneurship in the region’s growing pineapple economy.
Nagaland is widely known for its high-quality pineapples, especially the ‘Kew’ variety, which is cultivated extensively across Chumoukedima, Niuland, Dimapur, Kiphire and Mokokchung districts. The fruit is celebrated for its exceptional sweetness, rich juice content and low fibre levels. Through government schemes such as the Mission for Integrated Development of Horticulture (MIDH) and the Mission Organic Value Chain Development for the North Eastern Region (MOVCDNER), pineapple cultivation has expanded significantly in recent years.
However, pineapple processing generates massive quantities of waste, most of which ends up being discarded. Rough handling, poor storage and the perishable nature of the fruit contribute to additional losses. These by-products, although rich in fibre, pectin, vitamins, proteins and minerals, often create landfill burdens, contamination and higher disposal costs.
The university’s research shows that such waste materials can be effectively utilised as fermentation substrates, helping convert them into commercially viable products. A major breakthrough highlighted in the study is the successful production of fruit vinegar from pineapple peel, which emerged as the best-performing component in terms of acidity, colour and flavour.
The research team—comprising Dr Sentinaro Walling, Prof Akali Sema, Prof C.S. Maiti, Dr Animesh Sarkar, Prof S.P. Kanaujia and research scholar Alemla Imchen—conducted controlled fermentation using yeast (Saccharomyces cerevisiae) and acetic acid bacteria. Their findings were published in a peer-reviewed, open-access journal focusing on human nutrition and food safety.
Prof Akali Sema, the academic lead of the study, said: “Our research examined whether different parts of pineapple processing waste could be turned into good-quality vinegar. The peel-based vinegar consistently performed better across sensory evaluations. A trained sensory panel also preferred the peel-derived vinegar for its aroma, flavour and overall acceptability.”
He added that this development shows how commonly discarded materials can be transformed from “waste to wealth”, offering a sustainable alternative to expensive apple-based vinegar currently dominating the market. The research team believes this innovation could significantly enhance revenue generation in commercial pineapple-producing regions.
Prof Maiti emphasised additional research underway to improve export suitability by reducing crown size, enhancing packaging and finding treatments that improve yield, fruit quality and shelf life. These efforts align with the broader objective of establishing Nagaland as a reliable and competitive producer of high-quality pineapple products.
Dr Animesh Sarkar highlighted the university’s initiatives to support farmers through staggered planting methods, which avoid seasonal gluts, maintain steady supply, stabilise market prices and ensure year-round employment in pineapple-growing regions. Such interventions aim to add long-term value to the state’s horticulture sector.
Research scholar Dr Sentinaro Walling is also preparing to register a patent for developing candy from pineapple core waste, further expanding the scope of value-added products derived from fruit by-products.
Applauding the team’s achievements, Vice Chancellor Prof Jagadish K. Patnaik said: “This innovative step toward sustainable, value-added processing of agricultural by-products is a significant scientific breakthrough. Transforming discarded pineapple peels into a commercially valuable, eco-friendly product not only reduces waste but also creates opportunities for food-processing industries, entrepreneurs and community-based enterprises.”
He added that the university remains committed to environmentally responsible innovation, rural livelihood enhancement and scientific contributions rooted in local resources.
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The findings mark a major advancement for sustainable pineapple cultivation in Nagaland. With favourable geo-ecological conditions, the state has long produced pineapples with excellent sweetness and desirable biochemical attributes. The new research strengthens ongoing efforts to promote value addition, reduce environmental pollution and support rural development in the region.
