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How To Prepare Food Preservatives From Fermented Palmwine And Normal Ethanol
You can produce your own food preservative from familiar raw materials and begin to make money from preserved food (or the preservatives itself) by adopting the formulae hidden in the ability of fruit-cake to remain preserved for centuries that it is believed fruit cake will live for many years beyond the existence of man. Surprisingly, such Formulae lies in two contents: Alcohol and Vinegar; which have given birth to recent food-grade preservative chemicals used for increasing the Shelf-life of packaged food products we find in the supermarket. It is this kind of preservative we can produce in the comfort of our homes.
business idea can come from knowledge of preservation and a new food
The most popular Preservative
What is today known as acetate and accepted as safe for food preservation came from the early knowledge of Acetic Acid (Vinegar). Though Vinegar is seen (in some quarters) as an exclusive product of wine, Bacteria oxidation of Ethanol that can be produced from any local cultural fermentation process (such as evident in the African palm wine fermentation), can produce local Acetic Acid indigenous to those people.
The formation of Acetic Acid from palm wine, like the formation of Ethanol, is a natural process that involves the conversion of sugar contents of the sweet palm tree extract through Ethanol to Acetic Acid by natural content of Yeast and Bacteria. But while the alcoholic property is very popular amongst the consumers, the end product Acetic Acid (with its characteristic sour taste) remains elusive, except that they see it as awful and not fit for consumption. But as those societies loses a great deal of income due to wastage of un-preserved food; the same soured wine, if left for some time, could just be a miracle.
The Preservative in packaged food
You can produce acetic acid from fruit fermentation by allowing for a longer period of fermentation. Pineapple fruit juice is self-fermenting and if left for a long period of time can converts to acetic acid. The acetic acid can then be used to form an acetate by mixing with an equal volume of lye prepared from Plant Ash. Lye prepared from Plantain Ash is a reserve of Potassium that will produce Potassium Acetate. Potassium diacetate is a product of mixing equal volume of Potassium acetate and Acetic Acid which is a great food buffer and preservative. It is this type of Preservative (sodium or Potassium Acetate) that are approved in the EU for food preservation. And the great news is: you can produce it yourself.
simple steps in preparing your preservative
You can now follow the following simple step on how to prepare you own preservative:
1. Source or buy any sweet juicy fruit of your choice and extract the juice, add some yeast or leave to self ferment (in the case of pineapple or palm wine) in a warm environment for three days to obtain your Acetic Acid.
2. Source for unripe plantain, cut off the peel, dry under the sun for up to five days until it is black and well dried.
3. Be innovative in your own way on how to burn the dried plantain peel and obtain your pure ash.
4. Dissolve the ashe in a warm water, filter out the solution, and prepare your own potassium hydroxide: Lye.
5. Mix equal volume of the lye and solution and Acetic acid and concentrate by evaporation to obtain your Potassium Acetate.
6. Mix an equal volume of your Potassium acetate and Acetic Acid to obtain your potassium diacetate, and your preservative is ready.
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Individuals from any part of the World without the Knowledge of Chemistry can Prepare their own Lye (Potassium Hydroxide) with known concentration from Plant Ash (in this case, dried plantain peels) as the...
making money with your knowledge
On how to make money with your knowledge of making your own preservative, imagine what food product is the photo of this hub and relate on how you could add the preservative you prepared and begin your own small food business. The photo above is a kind of food product (with high demand) called moi moi, popular amongst the Yoruba people of Nigeria. Unfortunately, Moi moi goes bad within twenty four hours. But this delicious delicacy can be a great snacks/food for the rest of the world if only its shelf life can be increased. Fortunately, you now have the ability to do it.
You can now imagine a food product, or import a foreign food (that taste well and pleasing to the eyes) popular amongst another society, prepare and add your own preservative, package, and begin your own food business starting from people around you.