Apple cider vinegar is used as a medicinal product for thousands of years for the purpose of disinfection, food preservation, and dental treatment. Mohammad Al Hadidi is one of the producers of apple cider vinegar in the Wilayat of Nizwa, and he has been in the profession for four years.
“Apple cider vinegar goes through six stages until it becomes vinegar and in a specific period of time, starting from the collection and selection of apples, then storage, fermentation, squeezing, to the stage of marketing, sale and use”, al Hadidi explained.
He added that the customary period is forty days, and there is no harm in extending it to forty-five to ensure that it is free of alcohol. manufacturing takes place in a certain time of the year in the season of apple harvesting. after the season ends, it will be economically costly.
He pointed out that these stages must meet all safety requirements, such as the hygiene and sterilization of used utensils, and that the storage places are free of pollutants and lights exposure.
Al Hadidi explained that there are different types of natural vinegar, such as grape vinegar, apple vinegar, date vinegar, coconut vinegar, and others. Its quality depends on the period of its storage, the method of its manufacture and preservation. Its colors vary according to the type. Grape vinegar is red, while dates and apple vinegar is brown. At the beginning of the squeezing, the color starts at yellowish green until it begins to turn to a transparent brown. the color becomes darker as the fermentation period extends.
It is worth noting that apple cider vinegar has many health benefits that help overcome some diseases and reduce weight.
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