Nagaland University Researchers Innovate with Pineapple Waste

A research team from Nagaland University has made significant strides in converting pineapple processing waste into valuable products, according to findings released on December 8, 2023. This innovative approach not only addresses environmental concerns associated with fruit waste but also has the potential to enhance rural livelihoods in the region.

Pineapple is a leading tropical fruit globally, with India ranking among its major producers. Within India, Nagaland has emerged as a prominent pineapple-growing area, particularly known for its sweet and juicy ‘Kew’ variety, while the ‘Queen’ variety is cultivated in smaller quantities. The state’s districts, including Chumoukedima, Niuland, Dimapur, Kiphire, and Mokokchung, are central to pineapple production, supported by government initiatives like the Mission for Integrated Development of Horticulture (MIDH) and the Mission Organic Value Chain Development for the North Eastern Region (MOVCDNER).

The processing of pineapples results in significant waste, including peels, pomace, cores, and crowns, much of which is typically discarded. These by-products, often seen as waste, are rich in nutrients such as fibre, proteins, and vitamins. Left unmanaged, they contribute to landfill accumulation and associated disposal costs. The researchers have demonstrated that these waste materials can be effectively utilized for fermentation and other value-added applications.

One promising avenue is vinegar production. The sugar-rich residues from pineapple waste provide an excellent substrate for both alcoholic and acetic fermentation. Prof. Akali Sema, the leader of the research team, explained that their study assessed the quality of vinegar produced from different parts of pineapple waste. Using standard fermentation techniques with yeast (Saccharomyces cerevisiae) and acetic acid bacteria, they discovered that vinegar made from pineapple peels consistently outperformed other variations in terms of acidity, color, and flavor.

A sensory panel also preferred the peel-based vinegar for its taste and aroma, indicating that this commonly discarded material possesses strong potential to be transformed from waste into a commercially viable product. Prof. C.S. Maiti added that ongoing work aims to enhance the export suitability of pineapple by reducing crown size and improving fruit quality and shelf life.

To foster sustainable agricultural practices, the School of Agricultural Sciences at Nagaland University has refined technology for commercial pineapple cultivation. This includes staggered planting to ensure a steady supply throughout the year, which helps prevent price drops and provides more stable income for farmers.

Additionally, research scholar Dr. Animesh Sarkar is pursuing a patent for a candy product derived from pineapple core waste, showcasing the innovative spirit of the university’s research efforts. Highlighting the impact of these developments, Prof. Jagadish K Patnaik, Vice Chancellor of Nagaland University, stated, “This significant scientific breakthrough not only transforms discarded peels into a high-quality product but also opens new avenues for entrepreneurship and community-based enterprises.”

The findings from this research have been published in a peer-reviewed journal focused on human nutrition and food safety. As Nagaland continues to strengthen its pineapple production and value addition, the innovative use of waste products aligns with broader goals of sustainable agriculture and rural development, ensuring that local communities benefit from their rich natural resources.