In the gardens of Erciyes University (ERU) Faculty of Agriculture, “rashed apples” with no economic value are made into the economy by making probiotic vinegar.
In the gardens of Erciyes University (ERU) Faculty of Agriculture, “rashed apples” with no economic value are made into the economy by making probiotic vinegar. ERU Faculty of Agriculture, Department of Field Crops, Dr. In the Research and Application Garden, which was established on 5 acres with the work initiated under the leadership of Lecturer Aziz Ssatana and the faculty, the apples poured under the tree are converted into probiotic vinegar. Satana told Anadolu Agency that there are 1225 apple trees in the research and application garden. Explaining that they evaluate apples as table food, Şatana stated that the apples poured from the trees are used in the production of vinegar. He also stated that they included apples in this project.
10 tons of production is targeted
Stating that they produced 1 ton of probiotic vinegar last year in this context, Satana said that they aim to produce 10 tons this year. Emphasizing that the apples are in the harvest phase, Şatana said, “We are currently in the apple harvest. Then we break them and put them in our vinegar tanks. The apples are waiting for a few days in the vinegar tanks because the apples must come. Therefore, we take care not to make vinegar in the washed apples immediately. We start bottling by filtering it from the tanks.These waiting vinegars then meet the consumers at the sales store.He added that our University and Faculty of Agriculture have increased the quality by increasing both the fermentation and the aroma.