Chapter 3 - Production of Vinegar from Mangoes Using Acetobacter Species: Its Potentiality by: Jiro Bert Eosthere A. Apilado

This study explores the potential of producing vinegar from surplus or damaged mangoes using Acetobacter species, addressing both agricultural waste management and the development of an alternative vinegar source. Conducted at Benigno "Ninoy" S. Aquino High School, the research employs qualitative, descriptive, and experimental designs to investigate the fermentation process, microbial activity, and product quality including taste, acidity, and sensory characteristics to determine the feasibility and marketability of mango-based vinegar. Data collection involved 97 STEM students across three sections, utilizing survey questionnaires, statistical tools like averages, means, and Slovin's formula for analysis. Findings reveal that mango vinegar contains essential chemical compounds such as phenols, organic acids, pectin, flavonoids, and sugars, contributing to its sensory properties and potential health benefits. Younger respondents (16 and below) showed higher satisfaction with the product's taste, smell, and color, suggesting a market preference among this demographic. The study concludes that mango vinegar production is a promising, sustainable alternative to traditional vinegar, supporting both environmental sustainability and food innovation.