Nauni varsity, Una-based firm ink pact for tech transfer of carbonated apple drink

In a step towards the commercialisation of its indigenously-developed technologies, Dr YS Parmar University of Horticulture and Forestry (UHF), Nauni, inked a Memorandum Of Understanding (MoU) with a private agribusiness for the transfer of technology for a spiced carbonated ready-to-serve (RTS) apple drink.

The technology, developed by the Department of Food Science and Technology under a state-funded project, will be licensed to Una-based Barita Agribusiness Private Limited.

Director (Research) Dr Sanjeev Chauhan and Brajesh Sharma, the proprietor of Barita Agribusiness, formally signed the agreement on Monday.

Dr Chauhan commended scientists for developing the technology, which aims at providing healthier options to the consumers.

The initiative was born out of the challenges faced by apple growers, particularly during harvest season when culled apples — those unsuitable for direct sale — often fetch low market prices.

“Farmers are forced to sell culled apple fruits at low prices, but these can be used to produce apple-based carbonated beverages, which have high market value and provide additional health benefits to consumers,” said Vice-Chancellor Rajeshwar Chandel. The production of fresh apple juice is a growing industry, focusing on the utilisation of surplus and culled apples to create value-added products.

It reduces postharvest losses and enhances the profitability from low-value produce. As the demand for fresh apple juice rises, it creates opportunities for both small and large-scale processing units, contributing to sustainable agricultural practices.

The research, led by Dr Satish Sharma under the guidance of Head of Department Dr Rakesh Sharma, developed a protocol for utilising culled apples.

Three variants of carbonated apple beverages were developed — carbonated apple juice, carbonated apple RTS, and spiced carbonated apple RTS.

Unlike traditional carbonated drinks made from juice concentrates, which lose nutritional value during the concentration process, these drinks are made employing a process that preserves the fruit’s nutrients, offering a healthier alternative.

The products are derived from minimally processed fresh apple juice and not from reconstituted juice, following which they are free from preservatives. The carbonation process also provides mild preservation, allowing these beverages to remain stable under refrigerated conditions for at least seven months.

This sustainable approach aims to shift consumer preferences from synthetic, nutritionally poor drinks to pure juice-based carbonated beverages, offering a distinct effervescent taste, aroma and nutritional value.

It represents a significant breakthrough in utilising waste from the apple industry, creating a new revenue stream for farmers and improving farm incomes.

The research on handling culled apple fruits, which lasted 2-3 years, included feedback from over 500 people across various age groups, including university faculty, staff and students. This rigorous product testing resulted in a product that has been well-received, particularly during the summer months on the university campus.