INTRODUCTION
The preservation and bottling of the palm wine is achieved by arresting the activities of yeast, thus stopping the fermentation of the product. The preserved and bottled palm-wine, so obtained, becomes considerably stable with a maximum alcoholic content of 4% v/v. and can be cheaply bottled in beer bottles and corked with crown corks.
In this form, the product is able to stay for about six (6) months on the shelf without loosing its taste and value. Also, handling during distribution does not expose the bottled palm wine to any form of contamination. The product is best served chilled for maximum satisfaction.
Production Process
FIIRO has developed the technology of bottling and preservation of palm wine. The unit operations are described below:
Raw Palm Wine Assessment
The raw palm wine is assessed organoleptically based on the following parameters; taste, odour and mouth feel. Chemical and microbial analyses are also done in the quality control laboratory to ascertain the wholesomeness of the fresh palm wine.
Bottle Cleaning
Prior to production there is need for the bottles to be carefully washed in soapy water, with use of a brush which should be thoroughly inserted into each of the bottles to ensure proper cleansing. The bottles are then rinsed in potable water and left to drain properly.
Mixing
The raw palm win is mixed thoroughly with recommended quantity of preservative.
Filling
The treated palm wine is filled into previously washed bottles.
Cooking
The filled bottles are corked using crowns with mechanically operated corking machine.
Pasteurizing
The corked bottles are loaded into a pasteurizer containing hot water and pasteurized to a pre-determined temperature for about one hour.
Labeling
The corked bottled palm wine is labeled. The label should read the brand name, content, manufacturing date and expiry date.
Packaging
The labeled palm wine bottles are packaged in paper board cartons ready for marketing.
The Process Flow Chart
Fresh Palm wine
Raw Material Assessment
Mixing
Filling
Corking
Pasteurizing
Labelling
Packaging
Labour Requirement
The project requires the services of both skilled and unskilled labour force. For the capacity recommended for this project, four administrative personnel are required; sales clerk, accounts clerk, purchasing clerk and security. Five factory workers are also required – supervisor, two machine operators and two factory hands.
Machinery and Equipment
The machineries and equipment are locally available. They are simple and can be fabricated locally by FIIRO. The list is as follow
i. Pasteurizer.
ii. Homogenizer/filler with stainless screen.
iii. Corking machine.
Other accessories are: work tables, sitting stools, washing trough (Galvanized or plastic)
Space Requirement
10m X 20m is required for the project. This will accommodate production, storage of materials and finished product.
Proposed Production Programme
No of hours per day 8hrs.
No of days per week 5 days
No of days per year 250 days
No of batches per day 2 batches.
Volume of production 800 bottles/days
Maximum installed output capacity 1000 bottles/days
Maximum efficiency level 80%
Recommended capacity utilization 80%
Estimated Capital Requirement (Naira)
The total equipment cost 427,000.00
Estimated fixed capital 1,030,690.00
Estimated working capital 1,222,900.00
Total capital 2,253,590.00
Profitability
Total sales from 200,000 bottles at N38/bottle 7,600,000.00
Total production cost 6,821,220.00
Gross profit 778,780.00
Corporate tax at 30% 233,634.00
Net profit 545,140.00
Services Available at FIIRO
1. Training on palm wine bottling and preservation
2. List of equipment vendors.
3. Preparation of detailed feasibility reports.
4. Quality control analyses.
5. Technical Assistance Services (including machine and equipment installation and commissioning, and personnel training on installed machines).
6. Consultancy Services.