Vinegar production technology to boost farmers’ income, protect environment

AN ILONGGA scientist has invented a vinegar production technology which can boost the livelihood of Filipino coconut farmers and at the same time help protect and conserve the environment.

Dr. Lucita de Guzman of the School of Technology of the University of the Philippines-Visayas in Miagao, Iloilo created the Fibrous Bed Bioreactor (FBB) to produce “acetic acid” commonly known as vinegar.

The FBB is a machine that introduces a different kind of fermentation technique immobilizing cells of bacteria called “Acetobacter aceti” on fibrous matrix of a bioreactor.

In this innovation, De Guzman used the water from matured coconuts normally harvested for copra and coconut oil production.

Since coconut water was thrown away as wastes, it was instead utilized as part of the substrate or feedstock for growing the cells of “Acetobacter aceti.”

“This can help coconut farmers in utilizing matured coconut waste water into vinegar, which can be a potential source of livelihood,” De Guzman said, adding that due to deficit in supply of “acetic acid,” the Philippines has been importing from neighboring countries like Thailand and Malaysia.

There is a need for the country to develop its vinegar manufacturing industry competitive with other markets so that importation will be minimized, she said.

Citing the data gathered from the Philippine Coconut Authority (PCA) in Region 6, De Guzman said the area of coconut plantations in Western Visayas, including Negros Occidental, is comparable with that of other regions.

In fact, Region 6 is the fourth top producer of coconut in the country thus, there is enough supply of coconut water which are not even utilized for income-generating endeavor like vinegar production.

How FBB works

In making the FBB, which costs at least P55,000, stainless steel wire mesh was wrapped with cotton towel or polyester cloth making sure that no void spaces between the mesh can be seen.

It was then placed inside the inner diameter of the fabricated fiberglass column and sealed with a rubber stopper in both ends.

Readily available cotton towel and polyester cloth were used to determine the adsorption rate of the cells of “Acetobacter aceti” inside the bioreactor.

De Guzman said the cotton and polyester cloth were used to confine the bacteria injected into the bioreactor.

Under this fermentation technique, once the cells are already immobilized in the FBB, through one-time inoculation, the FBB serves as generator of cells without contaminating the system.

Unlike the FBB, the traditional fermentation has not been able to prevent possible contamination, she said.

The fermentation process through the FBB is also faster than that of the commercially-made vinegar, which can take up to one month. Using De Guzman’s invention, fermentation process can be done only in 14 days.

In terms of ration, the innovation can turn one liter of coconut waste water into one liter of vinegar.

Competitive, nutritious

Since it passes through high-end technology, De Guzman said the vinegar produced using matured coconut water has higher market value.

“It can really acquire good position in the market, it will give you good taste when you mix it with food like adobo, kinilaw and sinigang,” she said.

In terms of nutrients, the coconut water-made vinegar contains calcium, magnesium and potassium.

It is organically-produced as there is no other “components” added to the coconut water during the fermentation, de Guzman said, adding that the end-product was already analyzed by the Food and Drug Administration (FDA).

Environmental impact

Aside from providing additional income to farmers, the innovation will also have environmental benefits.

De Guzman pointed out that some farmers easily throw away matured coconut water whether in land or any body of water.

“Coconut water has organic and inorganic components like sugar. Too much sugar is not good to the soil fertility,” she said, adding that “the FBB can also be used for treatment of other waste water, including those excreted by ethanol plants usually causing water pollution.”

Result of boredom

De Guzman made the first public presentation of her invention during the 21st Lopez Jaena Community Journalism Workshop at UP Visayas in Miagao, Iloilo last week.

The Ilongga scientist shared that the creation of this vinegar production technology was actually a result of boredom.

“When I came back from US in 2014, parang wala akong ginagawa so I started to think of something to do,” De Guzman quipped.

With funding from UP Visayas, she started the creation of the machine in 2005. She was able to finish it, including the publication of the study, in 2008 then improved the model in 2012.

In December last year, De Guzman obtained a patent from the Department of Science and Technology (DOST).

Looking forward

De Guzman said her vinegar production technology is a pilot innovation in the country as recognized by the Mapua Institute of Technology and American Consortium of Engineering Experts.

She said trials will be made for larger production of vinegar using the FBB.

“In terms of commercializing the production, I am thinking about it,” she added.

De Guzman said the innovation can potentially replace the traditional kind of fermentation, but there should be willing investors since the FBB production is expensive.

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