Vinegar is one among the organic acid based product with many potential industrial applications in the fields
of food, chemical, fabrication and therapeutics. Vinegar production essentially involves the anaerobic conversion of
sugars to ethanol and the subsequent aerobic oxidation of ethanol to acetic acid. In spite of its potential application, the cost of production
remains as a major hindrance for large scale production especially in developing and under developed countries. The main focus of this research
work is to carry out the fermentative production of vinegar using the discarded papaya peel waste. The precise nutritive composition
in the peels was analyzed prior to fermentation. The anaerobic fermentation yielded 8.11% of alcohol content. The titrable acidity after acetic
acid fermentation was found to be 5.23%. Thus the present study highlights a methodology of recycling peel waste rather than its careless
discharge which brings a lot of environmental issues.