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 for production is their high perishability, with a shelf life of only three to four days. By utilizing mature bananas for wine and vinegar production, not only does it help reduce fruit waste in the supply chain but also increases farmers' income through triple processing, creates employment opportunities, and attracts investments.

P.Suresh Kumar, our chief scientist 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. According to KNShiva, another co-inventor and chief scientist at NRCB, banana wine can be produced through fermentation without adding alcohol or synthetic flavorings. He added that banana fruit vinegar also has great market potential.

Ratnadeep Mohan More, CEO of FPC (Farmers' Produce Company), expressed his excitement about NRCB's technology on producing banana wine and vinegar as it will provide consumers with an alternative option beyond traditional grape wines or apple vinegars.

As part of our research institute's endeavors to develop more than 60 technologies related to improving banana cultivation methods and processing techniques; we have established a incubation center available for entrepreneurs interested in exploring new business ventures based on these innovative technologies.