Bayambang National High School

Bayambang, Pangasinan

S.Y 2023 - 2024

The feasibility of using mango as a

main ingredient in making vinegar

Presented by:

Torres, Lady Mhae

Ladores, Rhaven Jay

Cayabyab, Mary Joice

Rosales, Kc Ann

Sibal, Laurence andrae

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 CHAPTER I

INTRODUCTION

Background of the study

Fermentation is a chemical processes carried out by microorganisms,

carbohydrates can be converted into new products. Humans have used the natural
fermentation process to create a wide range of goods, including foods, medicines,
and energy, since ancient times. In this piece, we examine fermentation's past in
detail and show why it's the oldest biotechnological technology still in use today.
(Taveira et. al., 2021)

Vinegar is a fermented sour liquid, it is commonly made from fruits, grains,

or other sources rich in sugars or starches. It is used as a condiment to add flavor or
as a preservative, as in pickling due to its sharp taste that makes it so useful and
versatile (M. Plessi, 2003). The addition of vinegar in the cooking process is especially
popular because it acts as a preservative; in a tropical climate like the Philippines,
where food can go bad very quickly, it is easy to see how this became common
practice. (Raphael Iligan, 2020).

Making vinegar using mango can be an advantage due to the potential for
creating a unique and distinctive flavor profile. The natural sweetness and acidity of
the mango can impart a tropical and fruity note to the vinegar: offering a versatile
flavour. Experimenting mango vinegar allows a development for diverse recipes. As
customers seek for unique and locally sourced products, homemade mango vinegar
stands out as a real, handcrafted condiment that differs from mass-produced
equivalents, leading to a more personalized and handmade approach to culinary
exploration.

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 The goal of this study is to determine how vinegar mango differs from
regular vinegar and what its advantages are.

Therefore, the researchers want to find out the feasibility of vinegar using
mango.

Statement of the study

This study aimed to find out the feasibility of fermenting mango vinegar. It
sought to answer following problems
1. What fermentation process can be done to in order to ferment the mango?
2. What is the level of acceptability of the fermented vinegar mango in terms of
the following:
a. Taste
b. Smell; and
c. Appearance
3. Is there a significant difference in the level of acceptability between the regular
vinegar and fermented mango vinegar?

Assumption

1. The mango needs to be fermented for about a month to make it a vinegar.

2 a. The level of acceptability of fermented mango vinegar in terms of taste is
not acceptable.
b. The level of acceptability of fermented mango vinegar in terms of smell is not
acceptable.
c. The level of acceptability of fermented mango vinegar in terms of appearance
appearance is not acceptable.

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Hypothesis

There is no significant difference in the level of acceptability between the

regular vinegar and fermented mango vinegar in terms of taste, smell, and
appearance.

Scope and Delimitation

This study is mainly focused in fermenting mango vinegar. The researchers

fermented the mango vinegar for a month for the fermentation to fully occur. The
study involves comparative
analysis about the regular vinegar and the mango vinegar, as the goal is to elaborate
the different advantages. The study was conducted at the researcher's home and
the trial for fermentation technique occured at every researcher home.

Significance of the study

Researcher: Investigating mango vinegar provides a unique avenue for

researchers to explore fermentation processes, chemical transformations, and the
broader field of food science

Food industry: Incorporating mango vinegar into food products allows for
the development of innovative and distinct offerings, catering to consumer
preferences for new and exciting flavors

Aspiring businessmen: Building partnerships with mango farmers for a

consistent supply of raw materials can create mutually beneficial collaborations,
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supporting both the business and agriculture sectors and Understanding the
demand for unique and exotic flavors in the culinary market, mango vinegar presents
a business opportunity to tap into a niche segment and cater to consumer
preferences.

Consumer: Consumers can use mango vinegar in a variety of culinary

applications, such as dressings, marinades, sauces, and condiments, adding
versatility to their cooking repertoire

Definition of terms

In able for the readers to have better comprehension of the study the following
will be defined:
Fermentation - chemical processes that can convert a new product.
Vinegar - a condiment that add flavor and known for its preservative acts.
Mango - a tropical fruit and known for its natural sweetness and acidity.
Feasibility - the possibility of something being done or accomplished.

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 CHAPTER II

REVIEW OF RELATED STUDIES AND LITERATURE

Related Literature

Producing mango vinegar involves a process known as acetous fermentation,

a natural bacterial process that occurs when alcohol is exposed to oxygen. The steps
involved in mango vinegar production are generally as follows:

1. **Selection of Mangoes**: Choose ripe, high-quality mangoes with the appropriate

sugar content for fermentation. It's essential to use fruit that is free from bruises or
signs of spoilage.

2. **Washing and Peeling**: Thoroughly wash the mangoes to remove any dirt or
contaminants. Peel the mangoes and remove the pits or seeds.

3. **Mashing or Pureeing**: The mangoes can be mashed or pureed to create a

consistent pulp. This will expose more surface area of the fruit to the fermentation
process.

4. **Extracting the Juice**: After mashing or pureeing, extract the juice from the
mangoes. This can be done using a juicer or by pressing the pulp through a cloth to
separate the liquid.

5. **Adding Sugar**: In some cases, additional sugar may be added to the mango
juice to increase the alcohol content during fermentation. This step is important
because it provides the fuel for the fermentation process.

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6. **Fermentation**: The next step is to allow the mango juice to ferment. This is done
by exposing the juice to natural acetobacter, a type of bacteria that converts the
alcohol in the juice into acetic acid. The fermentation process takes place in a
controlled environment with the right temperature and oxygen supply.

7. **Maturation**: After the initial fermentation, the vinegar is allowed to mature.

During this time, the flavors develop, and the acetic acid concentration increases,
creating a more complex and balanced vinegar.

8. **Clarification and Filtration**: The matured vinegar may then be clarified and
filtered to remove any solids or sediments, resulting in a clear, visually appealing
product.

9. **Bottling and Packaging**: The final step involves bottling the mango vinegar in
clean, sterilized containers. Proper labeling and packaging ensure that the product is
ready for distribution and sale.

It's important to note that the specific details of mango vinegar production can vary
depending on factors such as the desired flavor profile, the presence of any additional
ingredients, and the scale of production. Additionally, maintaining a clean and sterile
environment throughout the process is crucial to prevent spoilage and ensure the
quality of the final product.

Moreover, the resulting mango vinegar can be used in various culinary

applications, such as salad dressings, marinades, and sauces, adding a unique and
tropical flavor to dishes.

Processing mangoes to produce vinegar is a fascinating and creative

venture that can result in a unique and delightful product. The process typically
involves several key steps, starting with the selection of high-quality mangoes and
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culminating in the production of flavorful mango vinegar. Here's a general outline of
the process:

1. Selection of Mangoes: The first step in creating mango vinegar is to select ripe,
high-quality mangoes. The flavor, ripeness, and variety of the mangoes will have a
significant impact on the final product. Varieties such as Alphonso, Keitt, or Kent are
popular choices for making mango vinegar due to their rich flavor profiles.

2. Washing and Peeling: Once the mangoes are selected, they should be thoroughly
washed to remove any dirt or residue. The mangoes are then peeled to remove the
skin, revealing the juicy flesh within. The peels can be used for other purposes or
discarded.

3. Chopping and Mashing: After peeling, the mangoes are typically chopped into
smaller pieces to facilitate the mashing process. The chopped mangoes are then
mashed to extract the juice and pulp, which will serve as the base for the vinegar.

4. Fermentation: The mashed mangoes are transferred to a fermentation vessel, such

as a large, clean container. At this stage, sugar and yeast may be added to initiate the
fermentation process. The natural sugars in the mangoes serve as a source of food
for the yeast, which then converts the sugars into alcohol through the process of
fermentation. This alcoholic liquid is the precursor to vinegar.

5. Acetification: In the next stage, the alcoholic mango liquid undergoes acetification,
a process during which acetic acid bacteria (Acetobacter) convert the alcohol into
acetic acid. This is where the characteristic tangy flavor of vinegar develops. The
liquid is exposed to oxygen, typically through the use of a fermenting vessel with a
wide opening or through the use of a specific vinegar mother culture, to allow the
acetic acid bacteria to thrive and complete the conversion process.

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6. Aging: Once the acetification process is complete, the mango vinegar is often aged
to develop its flavors further. This aging process can take place in various vessels
such as wooden barrels, stainless steel tanks, or glass containers. The type of aging
vessel can influence the final flavor profile of the vinegar.

7. Filtration and Bottling: After aging, the vinegar is typically filtered to remove any
sediment or impurities, resulting in a clear and refined product. It is then bottled and
sealed for distribution and consumption.

It's important to note that the specific details of the mango vinegar production process
can vary based on the desired vinegar style, flavor profile, and production scale.
Additionally, hygiene and sanitation practices are critical throughout the entire
process to ensure the safety and quality of the vinegar.

The resulting mango vinegar can be used in various culinary applications, such as
salad dressings, marinades, sauces, and even desserts. Its sweet and tangy flavor
profile adds a delightful twist to both savory and sweet dishes, making it a versatile
and sought-after ingredient.

Overall, the process of creating mango vinegar from mangoes is a labor of love that
requires attention to detail, care, and patience. With the right techniques and a focus
on quality, the end result can be a delicious and distinctive product that showcases
the natural flavors of mangoes in a whole new way.

Related studies

foreign
In the study entitled “Studies on production of vinegar from papaya” conducted
by Surve, V.D.; Machewad, G.M.; Pawar, V.D.; Shinde, V.N.,The ripe, yellowish and
firm enough papaya fruits were obtained from Parbhani market (India). To determine
the effect of additives and enzymes, the juice was taken as such without any

9
treatment (sample A), sugared to increase the level at 15% (sample B), treated with
the diastase enzyme at the rate of 10% (sample C) and sugared and treated with
diastase enzyme at the rate of 10% (sample D). Phytochemical analysis revealed that
the fruit yielded high amount of pulp (75.55%) with a comparatively low total waste
index (24.4%). Among the component besides moisture, the prominent constituents in
the order of contents were TSS (11.05%), carbohydrates (10.2%), total sugars (9.85%)
and reducing sugar (8.35%). The alcohol yield was found to be proportional to the
duration of fermentation. The sample treated with sugar and diastase yielded
maximum alcohol (5.8%) followed by samples C and B. Similarly, the highest acidity
was recorded by sample D. The present study thus revealed that papaya (Carica
papaya) could be a good source for the production of vinegar by fermentation with
yeast (Saccharomyces cerevisiae) and bacteria (Acetobacter aceti).

Another study entitled “Chemical Properties, Antioxidant Activities Sensory Evaluation

of Berry Vinegar” conducted by Walailak Journal of Science and Technology, This
study was carried out to examine the chemical properties, antioxidant activities and
sensory scores of berry vinegar produced from 4 berry species, namely Morus alba L.
(Mulberry), Vaccinium macrocarpon L. (Cranberry), Rubus idaeus L. (Rasberry), and
Rubus laciniatus L. (Blackberry). Berry vinegars were produced via a 2-stage
(alcoholic and acetous) fermentation process. The initial soluble solid contents in the
berry juice were adjusted to 22 ºBrix before the fermentation. Alcoholic fermentation
was conducted using Saccharomyces cerevisiae as the inoculant while Acetobacter
pasteurianus was used for acetous fermentation. As observed for all samples during
the alcoholic fermentation the levels of soluble solids decreased continuously and the
levels of alcohol were found to increase at the end of fermentation process. Notably,
the wine produced from 'Blackberry' species exhibited the highest levels of alcohol
(11.73 %) while those produced from 'Mulberry' exhibited the highest levels of
antioxidant activity (60.85 %). Similar results were observed for all samples during the
acetous fermentation, in which the levels of alcohol dropped continuously and the
levels of acetic acid were noted to elevate at the end of the fermentation process. The
highest levels of acetic acid (5.01 %) was detected in the vinegars produced from
'Cranberry' species while those produced form 'Raspberry' species exhibited the
highest levels of antioxidant activity (74.43 %). Sensory evaluation based on the
9-point hedonic scales showed that the vinegars produced from 'Mulberry' species
displayed the highest overall acceptability with an average score of 7.27, equivalent to
the hedonic scale of 9, which indicated the moderately pleasant levels of the vinegar
preference of the consumers.

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Conceptual framework

INPUT PROCESS OUTPUT

1. Mango 1.Clean and Cut Mangoes.

2.Dissolve Sugar in Water
2. Water
to Create a Sweet Solution. Fermented mango
3. Sugar 3.Crush or vinegar
Blend Pureethe Mangoes
4. Glass jar and Sugar Sollution.
4.transfer the sweetened
mango juice to a clean
container .
5. Introduce raw
vinegar To The Sweet
Solution ToInitiate
Fermentation.
6.cover the container with a
cloth or paper towel
secured with rubber band
7.Regularly Assess Acidity
Levels, Taste and
Clarify During The
Fermentation Process.
8. Remove Solids After
Fermentation to Obtain a
Clear Liquid.
9.then put vinegar in
sterilized container ,seal
the container tight and
store in a cool and dark
place .
10 . the vinegar will
continue to mature over
time.

In the Figure above, The Input Includes Mango ,Water,Sugar, and Glass
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Jar.Clean And Cut Mangoes,Dissolve Sugar in Water to Create a Sweet
Solution ,Crush or Blend Puree the Magoes and Sugar Solution, Introduce Raw
Vinegar to the Sweet Solution to Initiate Fermentation,Cover The Container with a
Clean Cloth or Paper Towel Secured with Ruber Band ,Regularly Assess Acidity
Levels,Taste and Clarify during the Fermentation Process,Remove Solids After
Fermentation to Obtain a Clear Liquid, Then Put Vinegar in Sterilized Container ,Seal
the Container Tight and The Vinegar Store in a Cool and Dark Place, Will Continue to
Mature Over Time as an Output which is “Fermented Mango Vinegar”.

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 CHAPTER III
METHODOLOGY

Research Design

This study used the Quantitative Research and used questionnaire to collect
data.
Procedure:
A. Collection of materials:

Materials:

Glass jar Blender

For Control set-up:
Datu puti vinegar
For experimental:
1/2 mango
1 tablespoon of salt
1 Cup of water
1 tablespoon of sugar

The materials needed for the experiment were gathered at the Bayambang Public
Market.

B. Locale of the Study

The experimental mango vinegar making set-up was conducted at Brgy.

Pangdel from january 5, 2024 to january 20, 2024.

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 C. Population of the Study

The mango vinegar was tasted and evaluated by 10 respondents from

the researchers. Respective place ten respondents are from Bayambang.

D. Instrumental for Data Collection

The researchers used a questionnaires to collect data. The questionnaire

were distributed to 10 respondents for them to assess the mango vinegar.

E. Procedure in Making Fermented Mango Vinegar

First of all, Gather Ripe Mangoes ,Water , Sugar and

Raw Vinegar.Secondly , Peel and Extract Juice from Ripe Mangoes and Add Sugar
to the Mango Juice ,Stir Until the Sugar Dissolve , Transfer the Sweeted Mango Juice
to a Clean ,Sterilized Container Suitable for Fermentation .Third Introduce Raw
Vinegar to Sweeted Mango Vinegar and Cover the Container with a Cloth or Paper
Towel Secured with a Rubber Band, Ferment in Warm ,Dark Place for
a Week .Fourth ,After a Week of Fermentation ,Strain Out Solids from Liquid. Put
the Vinegar in Sterilized Bottles and Seal the Bottles Tightly and Store them in
a Cool,dark place . The Vinegar Will Continue to Mature Over Time. Lastly, Check
the Fermented Mango Vinegar if it is Contaminated or Not.

Data Collection and Statistical Analysis:

Questionnaires were distributed to the respondents. Likert Scale was used

to determine the responses. A Likert scale is a rating scale found on survey forms that
measures how people feel about something. It is a four or seven-point scale which is
used to allow the individual to express how much they agree or disagree with a
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particular statement. (Liedkie, Lindsay, 2019). Mean and Average mean were used to
determine the responses of the respondents on the four (4) parameters of the
acceptability test which are the taste, appearance, smell and texture. Graph pad
online calculator was used to compute the t-test, p-value and interpretation.

Survey point scale:

1 - Not acceptable

2 - Moderately acceptable

3 - acceptable

4 - Highly acceptable

Reference for level acceptability

Average mean range Level of acceptability

1.75 - 1.00 Not acceptable

2.50 - 1.76 Moderately acceptable

3.25 - 2.51 Acceptable

3.26 - 4.00 Highly acceptable

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 CHAPTER IV

RESULT AND DISCUSSION

The Fermented Mango Vinegar and Commercial Datu Puti Vinegar were
presented to 10 respondents to assess the taste, smell, texture, and appearance.
Data collection was gathered using surveys questionnaire to be answered by a
respondents. Survey point scale are the following: 1 - not acceptable, 2 - moderately
acceptable, 3 - acceptable, and 4 - highly acceptable.

Reference for level acceptability

Average mean range Level of acceptability

1.75 - 1.00 Not acceptable

2.50 - 1.76 Moderately acceptable

3.25 - 2.51 Acceptable

3.26 - 4.00 Highly acceptable

The data collected and interpretation were shown in the table on the next
page.

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 Level of acceptability of Fermented Mango Vinegar
A. Taste
Acceptability test Mean Level of acceptability
parameters
1. Does the Mango 2.05 moderately acceptable
vinegar sour?
2. Does the Mango 2.28 moderately acceptable
Vinegar taste good?
3. Rate the Mango vinegar 2.25 moderately acceptable
based on its taste.
Average Weighted mean 2.19 moderately acceptable

Table 1.1 Level of acceptability of fermented Mango Vinegar based on Taste

Table 1.1 shows the level of acceptability of Mango Vinegar in taste as a result
of survey from 10 respondents. The first test is had an mean of 2.05 which is
moderately acceptable. The second test is had an average mean of 2.28 which is
moderately acceptable. The third test is had an 2.25 average mean which is
moderately acceptable. The average weighted mean is 2.19 which is moderately
acceptable also.

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B. Texture
Acceptability test Mean Level of acceptability
parameters
1. Does the vinegar have 3.3 acceptable
a great consistency?
2. Does the vinegar have 2.6 acceptable
a smooth texture?
3. Rate the vinegar 2.9 acceptable
based on its texture.
Average weighted mean 2.93 acceptable

Table1.2 Level of Acceptability of Fermented Mango Vinegar based on Texture

Table 1.2 shows the level of acceptability of Fermented Mango Vinegar in
texture parameter as a result of a survey from 10 respondents. The first test
parameter had an average mean of 3.3 which is acceptable . The second test
parameter had an average mean of 2.6 which is acceptable.The third test parameter
had an average mean of 2.9 which is also acceptable . The average weighted mean is
2.93 which is acceptable.

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C. Smell
Acceptability test Mean Level of acceptability
parameters
1. Does the Mango 4 highly acceptable
vinegar smell sour?
2. Does the Mango 3.5 acceptable
vinegar have a strong
smell?
3. Rate the mango 3.5 acceptable
vinegar based on its smell
Average Weighted Mean 3.67 highly acceptable

Table1.3 Level of Acceptability of Fermented Mango Vinegar based on Smell

Table 1.3 shows the level of acceptability of Fermented Mango Vinegar in smell
parameter as a result of a survey from 10 respondents. The first test parameter had
an average mean of 4 which is acceptable . The second test parameter had an
average mean of 3.5 which is acceptable.The third test parameter had an average
mean of 3.5 which is also highly acceptable . The average weighted mean is 3.67
which is highly acceptable.

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D. Appearance
Acceptability test Mean Level of acceptability
parameters
1. Does the Mango 3.2 acceptable
vinegar have a good
color?
2. Is the Mango vinegar 3.5 acceptable
visually appealing?
3. Rate the Mango 2.9 acceptable
vinegar based on
appearance
Average Weighted Mean 3.2 acceptable

Table1.4 Level of Acceptability of Fermented Mango Vinegar based on

Appearance
Table 1.4 shows the level of acceptability of Fermented Mango Vinegar on
appearance parameter as a result of a survey from 10 respondents. The first test
parameter had an average mean of 3.2 which is acceptable . The second test
parameter had an average mean of 3.5 which is hacceptable.The third test parameter
had an average mean of 2.9 which is also acceptable . The average weighted mean is
3.2 which is acceptable.

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 Level of acceptability of Commercial Datu Puti Vinegar
a. Taste
Acceptability test Mean Level of acceptability
parameters
4. Does the vinegar sour? 4 highly acceptable

5. Does the Vinegar taste 2.99 acceptable

good?
6. Rate the vinegar based 2.77 acceptable
on its taste.
Average Weighted mean 3.25 acceptable

Table 2.1 Level of acceptability of Commercial Vinegar based on Taste

Table 2.1 shows the level of acceptability of Commercial Vinegar in taste as a
result of survey from 10 respondents. The first test is had an mean of 4 which is highly
acceptable. The second test is had an average mean of 2.99 which is acceptable. The
third test is had an 2.77 average mean which is acceptable. The average weighted
mean is 3.25 which is acceptable also.

B. Texture
Acceptability test Mean Level of acceptability
parameters
4. Does the vinegar have 3.7 acceptable
a great consistency?
5. Does the vinegar have 3.1 acceptable
a smooth texture?
6. Rate the vinegar 3.6 acceptable
based on its texture.
Average weighted mean 3.46 highly acceptable

Table 2.2 Level of Acceptability of Commercial Vinegar based on texture.

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 Table 2.2 shows the level of acceptability of Commercial Vinegar in texture
parameter as a result of a survey from 10 respondents. The first test parameter had
an average mean of 3.7 which is acceptable. The second test parameter had an
average mean of 3.1 which is acceptable. The third test parameter had an average
mean of 3.6 which is also acceptable. The average weight mean is 3.46 which is
acceptable.

C. Smell
Acceptability test Mean Level of acceptability
parameters
4. Does the vinegar smell 4 highly acceptable
sour?
5. Does the vinegar have 4 highly acceptable
a strong smell?

6. Rate the vinegar 4 highly acceptable

based on its smell
Average Weighted Mean 4 highly acceptable

Table 2.3 Level of acceptability of Commercial Vinegar based on Smell

Table 2.4 shows the level of acceptability of Commercial Vinegar in smell as a
result of survey from 10 respondents. The first test is had an mean of 4 which is highly
acceptable. The second test is had an average mean of 4 which is highly acceptable.
The third test is had an 4 average mean which is highly acceptable. The average
weighted mean is 4 which is highly acceptable also.

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D. Appearance
Acceptability test Mean Level of acceptability
parameters
4. Does the vinegar have 4 highly acceptable
a good color?
5. Is the vinegar visually 3.2 acceptable
appealing?
6. Rate the vinegar 4 highly acceptable
based on appearance
Average Weighted Mean 3.73 highly acceptable

Table 2.4 Level of acceptability of Commercial Vinegar based on Appearance

Table 2.4 shows the level of acceptability of Commercial Vinegar in
appearance as a result of survey from 10 respondents. The first test is had an mean
of 4 which is highly acceptable. The second test is had an average mean of 3.2
which is acceptable. The third test is had an 4 average mean which is highly
acceptable. The average weighted mean is 3.73 which is highly acceptable also.

Significance Difference of Fermented Mango Vinegar and Commercial Datu puti

Vinegar
Treatment Mean T-test P-value Interpretation
Comparison
Fermented Mango 3
vinegar 45.8639 0.00007238 Reject
Commercial Datu 3.61 hypothesis
Puti Vinegar
Table 3 Significance of Fermented Mango Vinegar Compared to Commercial
Datu Puti Vinegar at 0.04 level of significance
Table 3 shows that the t-test value is 45.8639 at significance level of 0.04. With
the P- value of 0.00007238, the result shows that there is a significant difference in

23
acceptability test between the Fermented Mango Vinegar and Commercial Datu Puti
vinegar in terms of taste, texture, smell, and appearance. The results rejected the null
hypothesis.

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 CHAPTER V

SUMMARY, CONCLUSION, AND RECOMMENDATION

Summary

Based on the result and related literature, acetic acid bacteria facilitate acetic
acid production, turning the alcohol into vinegar through acetic fermentation . The
fermented mango vinegar can be fermented for atleast more than 7 days . The level
of acceptability in terms of taste is moderately acceptable , texture is acceptable,
smell is acceptable and appearance is also acceptable. The result showed that the
study commercial datu puti vinegar is more than comparable to the “Fermented
Mango Vinegar “ in terms of the parameter of acceptability test. Fermented mango
vinegar provide a unique and fruity acidity.

Conclusion

1. Fermentation process was used to ferment Mango Vinegar

2. The Mango Vinegar was fermented about a month
3. a. The level of acceptability of fermented Mango vinegar in terms of taste is
low.
b. The level of acceptability of fermented Mango vinegar in terms of testure is
high.
c. The level of acceptability of fermented Mango vinegar in terms of smell is
high.
d. The level of acceptability of fermented Mango vinegar in terms of
appearance is high.

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Recommendation
This product (Mango Vinegar) can be used for cooking and preserves food for
long period of time. Mango fruit is easy to peel. The product is cheaper than the
commercial vinegar. In addition, mango vinegar has a sour taste and has weaker
smell compared to commercial vinegar.

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