Assam University Launches Innovative Preservation Technology for Kaji Nemu Juice

Assam Agricultural University has introduced a pioneering technology that preserves Kaji Nemu juice for up to two years without chemical additives. This advancement, formalized through a recent agreement with Trinity Fructa Pvt. Ltd., aims to reduce waste and enhance farmers' incomes by improving market access for this valuable horticultural product. The preservation method, developed by a former professor and her research scholar, addresses spoilage issues while maintaining the juice's natural flavor and nutritional benefits. This initiative is expected to significantly impact Assam's agricultural economy, benefiting both producers and consumers alike.

By Narendra Chaudhary Dec 5, 2025, 18:56 IST

Revolutionizing Kaji Nemu Juice Preservation

Jorhat, Dec 5: Assam Agricultural University (AAU) has made a significant advancement in the commercialization of its innovative technology that allows for the preservation of Kaji Nemu (Assam lemon) juice for up to two years without the use of chemical preservatives.

This technology, which was developed after extensive research, has now been officially transferred for commercial production.

A Memorandum of Understanding (MoU) and technology transfer agreement was signed on Friday at the Office of the Director of Research, AAU. The agreement was executed between AAU and Trinity Fructa Pvt. Ltd., with Dr. Sanjay Kumar Chetia, Director of Research, representing the university, and Dr. K. N. Singh signing on behalf of the company.

Dr. Chetia emphasized the university's dedication to transitioning its innovations into the commercial realm under the guidance of Vice-Chancellor Dr. Bidyut Chandan Deka.

“AAU has developed numerous valuable technologies, and today signifies a crucial step in bringing these to market. Our goal is to ensure that farmers reap the benefits of such advancements,” he stated.

Dr. Singh from Trinity Fructa expressed enthusiasm regarding the product's market potential.

“The commercial launch of naturally preserved Kaji Nemu juice will provide consumers with a unique and refreshing beverage choice,” he remarked, noting the company's eagerness to increase production.

The preservation technique, created by Dr. Manashi Das Purakayashtha, a former Associate Professor at AAU, along with her research scholar Jyotismita Konwar, tackles the persistent issues of rapid spoilage and bitterness in lemon juice while maintaining its natural flavor and nutritional benefits without additives.

This initiative is anticipated to greatly enhance Assam’s agricultural economy. Kaji Nemu, which is abundant in Vitamin C and antioxidants, is one of the state's most prized horticultural products; however, nearly 25% of the annual yield is wasted due to inadequate preservation and processing facilities.

By facilitating long-term storage and the development of value-added products, the commercialization of this technology could significantly increase farmers’ incomes, minimize waste, and broaden market access for Assam’s state fruit.