How to Make Wine from Yacon

Yacon, Polymnia sonchifolia is a distant relative of sunflower, This grows up to 2 meters in height with small, daisy-like yellow flowers. Its roots are crisp and juicy, sweet and succulent, like an apple. The flavor is like water melon and usually eaten raw. The tuber looks like a variety of sweet potato “kamote” with sweet and crunchy flesh just like that of “singkamas” but it is sweeter.

The tubers of yacon contains certain traces of phosphorous, essential elements like iron, calcium, sodium, potassium, carotene, magnesium, and Vitamins A, Q , 62, and C. These nutritional contents also provide medicinal benefits to those who suffer from obesity, constipation, insomnia, arthritis, hypertension and kidney diseases. Yacon is becoming popular because of its sweetness and would not increase sugar level as we!! as give all other nutrients it holds that are good for the body.

Considering the nutritional health benefits derived from yacon tuber, the Department of Agriculture, Region 9 thru the Regional Food Processing and Research Center (RFPRC) has paved its way on value-adding activity for product development of the commodity.

Ingredients Used:

  • 10 kg Yacon Tubers
  • 20 liters Water
  • 15 tsp Yeast
  • 5 kg Sugar

Materials / Utensils Used:

  • Strainer
  • Big casserole
  • Wooden spoon
  • Measuring spoon
  • Weighing scale
  • Bottle
  • Big platic jars
  • Big pail
  • Thermometer
  • Stove
  • Hose
  • Cheesecloth
  • Bottle brush

Procedure

  1. Wash yacon tubers with water and brush it well;
  2. Select good quality yacon tubers for processing;
  3. Cure harvested yacon tubers for 7 days before processing;
  4. Soak the tubers in water for about five (5) minutes to ensure that sticking dirt will be loosen. Brush again;.
  5. Weigh 10 kilograms yacon tubers;
  6. Slice the tubers at 3 mm thick.;
  7. Grind the sliced tubers;
  8. Add 20 liters of water to the 10 kilograms sliced yacon tubers;
  9. Boil for about 15 – 20 minutes;
  10. Strain and transfer the juice to another container and let it cool until lukewarm;
  11. Transfer the juice to a big container and add 5 kilograms white sugar. Stir very well;
  12. When sugar is already dissolved, add 15 teaspoon yeast. Stir it well in one direction;
  13. Cure the juice for 30 days;
  14. Transfer to another clean container and ferment the juice for the duration of another 30 days;
  15. Strain the fermented juice and transfer to another container and pasteurize for 15 minutes at a temperature of about 80-90°C;
  16. Sterilize the bottles for 45 minutes at 190°C.
  17. Bottle and label the product;
  18. Set aside for aging.

Cost and Return Analysis, 2008

I. PRODUCTION COST

A. Direct Cost

1. Ingredients

  • Yacon tuber, 10 kgs.: P300.00
  • White sugar, 5 kgs. : 190.00
  • Yeast, 15 tbsp. : 10.00
  • Sub total: P500.00

2. Materials

  • Bottles, 15 pcs.: 30.00
  • Labeling of bottles, 15 pcs.: 135.00
  • Plastic straw, 2 m: 21.00
  • Chlorine: 5.00
  • Detergent soap: 10.00
  • Sub total: P201.00

Total Direct CostP701.00

B. Indirect Cost

  • Transportation: P 12.00
  • Labor: 200.00
  • Water & Electricity: 50.00
  • Gas (LPG): 120.00
  • Total Indirect Cost: P 382.00

GRAND TOTALP1,083.00

II. ECONOMIC BENEFITS

  • Yacon wine (P150/bot, 15 bots): 2,250.00
  • Less: Cost of Production: 1,083.00
  • Net Income: P 1,167.00
  • Return on Capital (ROC): 108%

For more information, contact:

Department of Agriculture
Western Mindanao Integrated Agricultural Research Center (WESMIARC)
Sanito, Ipil, Zamboanga Sibugay
Telefax No. (062) 3332-537
Tel No. (062) 3332-877

Source of Technology: Gadon, Linda G . Utilization of yacon (Polymnia sonchifGlla) tubers for wine production. Department of Agriculture -Regional Food Processing and Research Center. Zamboanga City. 2008. Photo from englishorganicwine.co.uk

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