Nauni varsity, Barita Agribusiness ink pact for Carbonated Spiced Apple Drink tech transfer

Solan Jan 13

In a major step towards the commercialization of university-developed technologies, Dr. YS Parmar University of Horticulture and Forestry (UHF), Nauni, has signed a Memorandum of Understanding (MoU) with a private agribusiness for the transfer of technology related to a Carbonated Spiced Apple Ready-to-Serve (RTS) drink. The innovative technology, developed by the Department of Food Science and Technology under a state-funded project, will be licensed to Una-based Barita Agribusiness Pvt Ltd. The agreement was officially signed by Dr. Sanjeev Chauhan, UHF Director of Research and Brajesh Sharma, proprietor of Barita Agribusiness, at a ceremony held on the university campus.

Speaking at the event, Dr. Chauhan congratulated Barita Agribusiness for the collaboration in bringing this new technology to the market. He also commended scientists from the Department of Food Science and Technology, for their work in developing the technology, which aims to provide healthier drink options to consumers. Sharma, a 1997 alumnus of the university, expressed his enthusiasm for working with his alma mater and emphasized his intent to launch the product soon.

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 Prof. Rajeshwar Singh Chandel, Vice Chancellor of the university.

Technology Overview

The production of fresh apple juice is a growing industry, focusing on the utilization of surplus and culled apples to create value-added products that reduce postharvest losses and increase the income 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 HOD Dr. Rakesh Sharma, developed a protocol for utilizing culled apples, often economically undervalued. 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, this innovative method preserves the juice’s nutrients, offering a healthier alternative. The products are derived from minimally processed fresh apple juice (not from reconstituted juice) and 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 utilizing waste from the apple industry, creating a new revenue stream for farmers and improving farm incomes. The research into 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.

With this collaboration, Dr. YS Parmar University of Horticulture and Forestry, Nauni, continues to strengthen its role as a leader in agri-technology innovation, offering sustainable solutions to support both farmers and consumers.