我，位于蒂鲁奇的农业研究委员会国家香蕉研究中心 (NRCB) 的一员， recently witnessed a significant milestone in our institution's history. We have successfully transferred the technology of producing wine and vinegar from bananas to Surachita Agro Producer Company Ltd., based in Solapur, Maharashtra.

Our director, S.Uma, handed over the transfer of technology documents to the company representatives. She emphasized that one of the main challenges in using bananas is their high perishability, with a shelf life of only three to four days. By utilizing mature bananas for wine and vinegar production, we not only reduce fruit waste in the supply chain but also increase farmers' income through triple processing, create employment opportunities, and attract investments.

Suresh Kumar P., our chief scientist at NRCB and co-inventor of this technology, highlighted that bananas are an excellent choice for winemaking due to their high concentration of polyphenols and antioxidant-rich sugars. He explained that banana wine can be produced through fermentation without adding alcohol or synthetic flavorings.

KN Shiva, another co-inventor and chief scientist at NRCB stated that banana fruit vinegar also possesses great market potential. Ratnadeep Mohan More, CEO of FPC (Farmer Producers Company), expressed his enthusiasm for this development as it will provide consumers with alternative choices beyond traditional grape wines or apple ciders.

At NRCB research center alone we have developed more than 60 technologies related to banana production improvement and processing methods. The center has a incubation facility available for entrepreneurs interested in exploring these innovations further. This achievement marks yet another step towards promoting sustainable agricultural practices while contributing significantly to India's growing food industry landscape.