We all heard the old cliché, “An apple a day keeps the doctor away”. This old adage is in fact very sage advice as apples are one of the oldest, most nutritious food on earth. A workshop on Apple Cider Vinegar (ACV) was conducted by the Shaheed Baba Deep Department of Home Science under Janaky Athi Nahappen Incubation Centre on 13.10.2022.
Dr. Shalu Nehra, Assistant Professor took the initiative to organize this workshop with a group of students from B.Sc. and M.Sc. to produce apple vinegar naturally, out of belief in its health benefits. ACV is a versatile ingredient for cooking, housekeeping, and self-care.
It is also a naturally-fermented product that is easy to make, and its antimicrobial properties are made by fermenting the sugars from apples which turns them into acetic acid – the active ingredient in vinegar. During the workshop, Dr. Shalu Nehra explained the use and benefits also as it contains other vital Ingredients such as enzymes that are the catalysts for all metabolic processes and that naturally stimulate good health. Raw enzymes derived from whole food are the most potent and easily absorbed.
In addition, she highlighted that it is a therapeutic elixir that delivers important nutrients. Apple Cider Vinegar is a powerful whole-body detoxifier that prepares the body for self-healing.
The students were novices and upon seeing how it’s traditionally done in the department we thought to give a demonstration. It was successful workshop students were very happy to develop such a useful and expensive product on their own. This can be helpful for all the students to develop a new skill and start their journey as an entrepreneur. Dr. Nishma Singh, HOD, and all faculty members were present during the workshop to share their knowledge and experience with students.
