How to Make Vinegar from Banana Peeling II

Vinegar is used in various cooking and food preparation. It is also used as preservative and food dips. This is sold in the local and export markets.

Estimated Investment Cost (in Php based on 2009 prices)

Materials:

  • Sliced banana saba peeling (150 cups) – 0.00
  • Brown sugar (8 kg @P31/kg) – 248.00
  • Soap powder, 1 box – 45.00
  • Water – 8.45
  • Subtotal – P301.34

Tools/Equipments:

  • Plastic carbouys, 50 pcs (1 gal. capacity @P8/pc) – 400.00
  • Cheesecloth (katsa) 5 pcs @P15/pc – 75.00
  • Cotton (1/2 kg) – 25.00
  • Kerosene gas (2 liters @P29/liter) – 58.00
  • Plastic pails, 2 pcs (5-gal. capacity @ P175/pc) – 350.00
  • Earthen jars, 10 pcs (5-gal. capacity @P200/jar – 2,000.00
  • Subtotal – 2,908.00

Others:

  • Labor cost – 285.00
  • Electncity – 21.10
  • Transportation – 100.00

Procedure

  1. Wash the saba peeling to remove dirt. Drain and cut into pieces approximately 1/2″ x 1/2″
  2. Measure the following ingredients and place them equally in each of the 10 earthen jars:
    • 15 cups sliced banana saba peeling
    • 5 cups brown sugar dissolved in 2.5 liters water
    • 5 teaspoons baker’s yeast (optional)
  3. Fill the earthen jars with clean water to at least 1 inch from the rim.
  4. Cover each jar with a piece of cheesecloth, securing it with a plastic twine.
  5. Let the mixture stand undisturbed for 1 week.
  6. After 1 week, stir the mixture in each jar with a clean ladle for at least 5 minutes daily. Do this for 1 week. Make sure to cover the jars after stirring.
  7. Let the mixture in each jar stand undisturbed for another 2 weeks. After then, the vinegar should be ready. Caution:
    • Do not use plastic containers for fermenting vinegar as this will affect the quality of the product.
    • Do not expose the earthen jars to direct sunlight during fermentation.
  8. Strain the mixture with a clean cheesecloth to separate the saba peeling from the vinegar.
  9. Store the vinegar in clean plastic pails for further fermentation.
  10. Set aside the fermented saba peeling for later use as organic fertilizer through composting.
  11. Boil the strained vinegar for 10 minutes. Allow to cool.
  12. Pour the vinegar into clean carbouys (galunan) through funnel filtered with cotton.
  13. Cap the carbouys tightly and prepare for marketing.
  14. Clean the earthen jars in preparation for the next batch fermentation.

Estimated Costing and Pricing

  • A. Direct cost (raw materials, ingredients, packaging, labor) – 1,144.45
  • B. Indirect cost (water, electricity, processing) – 316.93
  • C. Production cost (A+B) – 1,461.38
  • D. Product pricing (C+30% markup) – 1,899.79
  • Estimated selling price/gallon – P40.42
  • Market price/gallon – P75.00 or more

Assumption:

  • Production recovery =95% or 47 gallons output from 50 gallons input. The producer may opt to sell vinegar in bottles of varied size. The higher the mark up, the higher the profit margin.

Ecological Implications:

  • This livelihood lessens waste generation in the community inasmuch as saba peeling are recycled to produce vinegar. Fermented saba peeling can be composted to make organic fertilizers. Thus, it does not only help in solving the waste disposal problem but also provides supplement Income.

Laws and restrictions:

  • The product must be submitted to the Bureau of Food and Drugs (BFAD) for approval to ensure safe human consumption. For commercial vinegar production, there is a need to secure business permits from concerned government agencies.

Registration Requirements

  • Business name registration (www.bnrs.dti.gov.ph)
  • Mayor’s/Business Permit (check your local municipality/city)
  • BIR TIN (www.bir.gov.ph)
  • BFAD Certificate (www.bfad.gov.ph)

Financing Facility

  • Small Business Corp. ([02] 751-1888)
  • People’s Credit and Finance Corp (www.pcfc.gov.ph)

Technical Assistance (Training and Seminar)

  • TESDA (www.twc.tesda.gov.ph)

source:  DTI.gov.ph

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