The Roselle is known by different names in many nations of the world. It is grown widely in Nigeria, Burma, Thailand, Lao PDR, Senegal, Guinea Bissau, Mali, Burkina Faso, Ghana, Benin, Niger, the Congo, France, the Gambia, Egypt, Saudi Arabia, Sudan, Namibia, Mexico, Panama, Paraguay, Indonesia, Malaysia, China and Zambia. The plant is considered to have antihypertensive properties. In some places, the plant is primarily cultivated for the production of bast fibre from the stem of the plant. The fibre may be used as a substitute for jute. Hibiscus, specifically Roselle, has been used in folk medicine as a diuretic, mild laxative, and treatment for cardiac and nerve diseases and cancer. The red calyces of the plant are increasingly exported to America and Europe where they are used as food colourings. Germany is the main importer. It can also be found in markets (as flowers or syrup) in some places such as France, where there are Senegalese immigrant communities. The green leaves are used like a spicy version of spinach. In Nigeria, the Zobo drink produced from the red calyces is native to the northern Nigeria but its consumption has gained wide acceptance all over Nigeria due partly to its speculated antihypertensive properties but the low shelf life of the drink produced by the traditional method has placed a serious limitation on its general acceptance and consumption in Nigeria. The Federal Institute of Industrial Research, Oshodi having realized the many health benefits of Zobo drink has worked extensively on production and preservation of the drink and has developed and perfected a process technology for same. The technology is available for transfer to micro, small and medium entrepreneurs who are willing to invest in Zobo drink production and preservation. MARKET INFORMATION There is an enormous demand for various types of drinks and beverages in Nigeria. Many homes and indeed many individuals, in Nigeria today consume drinks and beverages on a fairly regular basis. For the elite homes, they constitute part of the basic items on the dinning table. In other cases, drinks and beverages come in handy to serve guests or as a readily affordable drink for quenching thirst. In hotels and restaurants, they are served with almost every meal ordered. A big contributing factor to increasing demand for drinks and beverages is the fact that Nigerians are lovers of social functions. At weekends, most streets (even major roads) at Lagos and other cities, towns and villages are blocked by partying people. Major social engagements at weekends and sometimes during week days are ceremonies such as: wedding, burial, birthday party, house warming, thanksgiving, etc. Drinks and beverage are served in all these occasions. The successful installation of democratic government in Nigeria has led to increase in economic prosperity and increased business activities (being dividend of democracy). This has rubbed off on the performance of the food and beverage industry of which Zobo drink industry is a part of. Also, the increasing consciousness for consumption of food and drink of health value has led to increase in demand for functional drink like Zobo. It is estimated that the national demand for Zobo drink is 950 million litres per annum while the current supply level is less than 30%. RAW MATERIALS The raw material i.e Roselle Calyces is grown in commercial quantities especially in the northern part of Nigeria. Table 1 shows some states and local government areas in Nigeria where Roselle is readily available in commercial quantity. Other additives/preservatives are readily available in Nigerian industrial raw materials markets. MACHINERY AND EQUIPMENT The major machinery and equipment for Zobo drink production and preservation include: Zobo extractor, Pasteurizer, Filter-Mixer, transfer pump, Holding tank, Shrink wrapper, and accessories. FIIRO has mechanized the process of Zobo drink production by designing and fabricating complete process line machinery and equipment for Zobo drink production and preservation at micro, small and medium scales. The Institute can deliver the complete process line on turn-key basis within six weeks of commissioning by the investor/entrepreneur. The cost however, depends on the capacity which could vary from 500L/day to 5,000L/day. PROCESS TECHNOLOGY The basic unit operations in Zobo production and preservation are: • Cleaning The Roselle Calyces are thoroughly cleaned to remove dirt. • Weighing The ingredients i.e. the leaves and the preservatives are weighed appropriately. • Washing and Draining The weighed calyces are washed and allowed to drain. • Blanching/Extraction The washed calyces are blanched in boiling water for extraction. • Straining The filtrate is strained after extraction using muslin cloth. • Formulating The additives and sweetener are added appropriately. • Mixing The additives and sweetener are properly mixed. • Filtering The drink is filtered and transferred to the holding tank. • Filling The filtered drink is filled into appropriate packaging material. • Pasteurizing The bottled drink is pasteurized at appropriate temperature over a period of time. • Cooling and Labeling The drinks are allowed to cool after which the bottles are labeled. • Cartooning The bottles are shrink-wrapped in cartons ready for sales. PRODUCTION PROGRAMME The following assumptions are made in arriving at the proposed production programme. Production Days/Annum :300 Production Volume/Day : 1,500L Production Volume/Annum :450,000L Based on the above assumptions, the proposed five-year production programme is shown on table 2. LABOUR REQUIREMENT The required manpower for successful operation of this venture consists of both skilled and unskilled personnel. These consist of the production, administrative/account and marketing personnel. Staff matters, finance/account, store management, security, purchasing and other administrative functions are handled by the administration/account division, while the production division takes charge of production. Marketing activities are the responsibilities of all the staff especially the marketing division staff. About twenty-five (25) personnel are required for the project to take off. TOTAL INITIAL CAPITAL INVESTMENT Initial Fixed Capital N7,937,300.00 Initial Working Capital N6,561,480.00 Pre-production Expenses N681,230.00 Contingencies N759,000.50 TOTAL N15,939,010.50 NB: The initial fixed capital includes factory building, machinery and equipment, generator, project vehicle, office furniture and equipment and bore hole.
Posted on: Sat, 05 Apr 2014 03:07:06 +0000
Trending Topics
Recently Viewed Topics
© 2015