{"id":3362,"date":"2013-10-22T16:26:51","date_gmt":"2013-10-22T16:26:51","guid":{"rendered":"http:\/\/spontaneousdevelopment.com\/sdnuggets\/?p=3362"},"modified":"2016-05-09T14:41:12","modified_gmt":"2016-05-09T14:41:12","slug":"my-pineapple-peel-based-drinks-production-project-update-pilot-scale-shelf-life-and-variable-cost-reduction-trials","status":"publish","type":"post","link":"http:\/\/tayosolagbade.com\/sdnuggets\/my-pineapple-peel-based-drinks-production-project-update-pilot-scale-shelf-life-and-variable-cost-reduction-trials\/","title":{"rendered":"My Pineapple Peel-Based Drinks Production Project UPDATE: Pilot Scale Shelf-Life, and Variable Cost-Reduction \u201cTrials\u201d"},"content":{"rendered":"

This is an update on progress with my Pineapple Peels based drinks<\/a> production project. I\u2019ll also be posting an update on my Quick and Dirty Guide to English\/French<\/a> soon.<\/p>\n

[NB:<\/strong> That next post will include details of how I\u2019ve now partnered with a 2-man Beninois team of language experts to produce chapters 2 to 10 of my guide. These guys run an English language for French speakers \"practice\" club supported by the high commissioner for a small but respected African country. EXCITING stuff I tell you!]<\/strong><\/span><\/p>\n

As for my Pineapple peel based drinks, I\u2019m now done with initial shelf-life trials. <\/strong><\/p>\n

\"\"<\/a><\/p>\n

Plus, in the process of exploring ways to cut down production costs, (to offer a range of \"flavours\" that appeal to different \"pockets\"), I've had a breakthrough of sorts.<\/h3>\n

You see, normally I have to \"cook\" (for 15 to 30 minutes) the pineapple peel mixture to get the finished drink I've been carrying around (i.e. non-fermented).<\/p>\n

For the fermented version, I would post-boil have to wait 48 to 72 hours to let it ferment out, before that version would be ready.<\/p>\n

In both cases, I then have to use \"home-made drinks\" production techniques to \"pasteurize\" it in \"glass bottles\". All of these have cost implications - as plastic bottles simply lose shape when exposed to 60 degrees Celsius of heat.<\/p>\n

By implication, what I've been carrying around have been partially pasteurized drinks in the real sense. <\/em><\/p>\n

What I need to offer are versions that people can choose to take away and store for a month or more, without fear of spoilage.<\/h3>\n

Of course the version to be offered in my brew-pub will be drunk right away on the serving tables. <\/strong><\/p>\n

But people are bound to want to take some away. And I don\u2019t want to be guilty of giving people bottled products that explode in their hands or homes - due to gas from \"hidden fermentation\"...LOL.<\/p>\n

That's why I've been careful to explore ways to kill off residual microbial activity. <\/strong><\/p>\n

The thing is standard procedures are expensive. I'm therefore looking to leverage more nature friendly methods.<\/p>\n

You don't hurry when it comes to food and drinks production i.e. things people will consume.<\/strong><\/h3>\n

One mistake with your product, and your reputation may never be reparable. I know this from my training \u2013 and experience \u2013 in Guinness. And from courses I took for the UK's Institute and Guild of Brewing (IGB) exams.<\/p>\n

Well, in the course of \"experimenting\", I actually found a way to get the fermented version ready-to-drink WITHOUT needing to \"cook\" the starting mixture.<\/p>\n

That means I effectively get to cut out the costs of \u201cheating\u201d \u2013 which can add up over time, as you know.<\/em><\/p>\n

To be fair, this option was always there, but I just never felt it was safe enough.<\/strong><\/p>\n

The new technique also allows fermentation to end naturally \u2013 killing the yeasts. Again, this implies major savings.<\/p>\n

But I\u2019m STILL keen to add an extra layer of \u201csafety\u201d, by adding an antibacterial agent, preferably a natural one, as against chemical kinds which are more common.<\/p>\n

Currently reviewing options there\u2026<\/strong><\/p>\n

As for sales, I\u2019ve settled on starting with a home-based brew-pub (brewery-pub).<\/h3>\n

I actually intended to have a turn-key micro-brewery with 5hl capacity setup. My checks online with guys who install such \u201cmobile\u201d breweries show (not surprisingly), that it\u2019s not cheap to do.<\/p>\n

But I\u2019m going to do it.<\/strong><\/p>\n

I have a strategy to start small, and then use my success to \u201csell\u201d the idea to \u201cpartners\u201d to finance the scale up.<\/h3>\n

That\u2019s why I\u2019ve been shopping for a bigger place to move into, where I can get a local artisan to construct the vessels and other materials I need.<\/p>\n

I already have my process flow diagram, and I know exactly how to make the place run with minimal manpower. Since it will basically be in my backyard, and linked to a \u201cpub\u201d type of bar in front (where people will eat snacks with the drink), I\u2019m sure it will work.<\/p>\n

I\u2019ve also found a way to link all of that with my work on developing solutions for farmers.<\/p>\n

There\u2019ll be more on that soon.<\/p>\n

One thing is certain. Before the end of this year, I WILL have six pack versions of my fermented pineapple peel based drinks available for on-demand purchase.<\/h3>\n

For starters, here in Benin Republic. And there WILL<\/strong> be a \"pub\" where people can come to eat snacks with the non-fermented, and fermented versions.<\/em><\/p>\n

And get this:<\/strong> My Quick and Dirty Guide autorun CD\/DVD based learning events will hold at the pub - on set dates.<\/p>\n

People will be able to participate in \"practical speaking\" sessions, and also compete to win copies of the complete 10 chapter audio-visual and Excel-VB based version.<\/em><\/p>\n

\u00a0<\/p>\n

So, watch this space for pictures and full details.<\/p>\n

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This is an update on progress with my Pineapple Peels based drinks production project. I\u2019ll also be posting an update on my Quick and Dirty Guide to English\/French soon. [NB: That next post will include details of how I\u2019ve now partnered with a 2-man Beninois team of language experts to produce chapters 2 to 10 […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[8,133,1,266],"tags":[444,454,453,455,452,807,386],"class_list":["post-3362","post","type-post","status-publish","format-standard","hentry","category-entrepreneurs","category-farm-biz","category-general-2","category-my-dn-travel-news","tag-10-fruits-you-eat-that-leave-useful-peelsskins-behind","tag-banana","tag-mango","tag-pawpaw","tag-pineapple-drinks","tag-quick-and-dirty-guide-to-french-and-english","tag-tayo-solagbade"],"aioseo_notices":[],"views":5301,"jetpack_featured_media_url":"","_links":{"self":[{"href":"http:\/\/tayosolagbade.com\/sdnuggets\/wp-json\/wp\/v2\/posts\/3362","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/tayosolagbade.com\/sdnuggets\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/tayosolagbade.com\/sdnuggets\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/tayosolagbade.com\/sdnuggets\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/tayosolagbade.com\/sdnuggets\/wp-json\/wp\/v2\/comments?post=3362"}],"version-history":[{"count":5,"href":"http:\/\/tayosolagbade.com\/sdnuggets\/wp-json\/wp\/v2\/posts\/3362\/revisions"}],"predecessor-version":[{"id":9623,"href":"http:\/\/tayosolagbade.com\/sdnuggets\/wp-json\/wp\/v2\/posts\/3362\/revisions\/9623"}],"wp:attachment":[{"href":"http:\/\/tayosolagbade.com\/sdnuggets\/wp-json\/wp\/v2\/media?parent=3362"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/tayosolagbade.com\/sdnuggets\/wp-json\/wp\/v2\/categories?post=3362"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/tayosolagbade.com\/sdnuggets\/wp-json\/wp\/v2\/tags?post=3362"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}