HOW TO MAKE FRUIT WINE:

Fruit wine is a kind of wine that is produced from fresh fruits like Mango, Pineapple, Coco, Orange, Banana,  etc.

Ingredients:

Ripe pineapples, oranges or lemons, sugar/food color, water, citric acid, DCL

wine.

Other requirements:

Table, firewood/charcoal, two jerry cans and one jerry can for 20 and 5 litres

respectively, bucket, two saucepans, tube, net, new basin, jag, sieve, funnel, knife.

Step 1:

Wash ripe pineapples with a scrubbing brush and place them in a clean sauce pane. Wash the oranges and put them on a clean table, oranges or lemon are used so as to add flavor to the wine.

Step 2:

Have the pineapples peeled separate the peelings from the peeled pineapples. Put the pineapple peelings in a sauce pan together with sliced oranges/lemon add adequate water

then make fire and have them boiled. Participants preparing Participants making fire ingredients at Mukono

Centre

Step 3:

Slice the peeled pineapples into very tiny pieces and squeeze them using clean hands.

Step 4:

After squeezing, sieve the pineapple juice using a clean bucket. To maximize the juice out of the pineapple you can get the pineapple residues put them in a net with very small holes to completely squeeze out the juice. The residues should be added to the boiling mixture of

pineapple peelings and oranges in step 2 above. Participants sieving juice

Step 5:

(Assuming you’re making a 20 liter jerry can of wine) Pour ten (10) cups of pineapple juice and 8 cups of sugar in a bucket and stir until the sugar is dissolved. Fry two cups of sugar in a saucepan until the sugar turns brown and then add it to the mixture in the bucket. This is aimed at having wine colour. The mixture of sugar and juice can now be poured in the 20 litre jerry can.

2

  Add the ten cups of sugar directly unfried. In case you don’t fry the sugar, use food colour.

Step 6:

Get the water from the mixture of boiled pineapple peelings and oranges in step 2 above and add it also to the 20 litre jerry can where the mixture of pineapple juice with sugar was put. The jerry can should not be filled to the brim. Cover the jerry can tightly to avoid any air in. Place the jerry can in a basin of cold water.

Step 7:

Add one (1) flat tea spoon of CITRIC ACID and DCL Wine in the jerry can. CITRIC ACID maintains the longevity of the pineapple wine while DCL Wine speeds up the maturity of the wine.

Step 8:

Get a small tube that can allow air to pass through; get a 5 litre jerry can and cut it into half from the top; put a small hole on the jerry can top cover which can enable the tube go through; power a cup of cold water in the cut jerry can; then place the tube to run from the jerry can top cover into the water in the cut jerry can. This assists in maintaining the wine at low temperatures.Make sure that the tube is tightly fixed in the jerry can top cover to avoid the wine scent from evaporating.

Step 9:

Keep the jerry can in a cool place and not directly on the floor. It can be placed on plywood or plastic.

Step 10:

After one month, sieve it and pour it in another jerry can, it should not be sieved from a basin because it will evaporate. Use a funnel and a sieve to start the process. Again add the same amounts (1 flat tea spoon) of CITRIC ACID and DCL Wine as did at the beginning. After two months pineapple wine can be consumed however it’s sweeter when taken after three months and above. 
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How to Make Garri (Cassava Flour)

To produce garri: Cassava tubers are uprooted and peeled, washed and grated to produce a mash. The mash is placed in a porous bag and allowed to ferment for one or two days, while weights are placed on the bag to press its water out. It is then sieved (or sifted) and roasted by heating in a bowl. The resulting dry granular garri can be stored one month. It may be pounded or ground to make fine flour. Garri production can be mechanized for commercial purposes.

This research took us to many places like Ghana, Yoruba, Igbo lands and we also consulted researchers like wiki and others.

Eba is a stiff dough made by soaking gari in hot water and kneading it with a flat wooden baton. Kokoro is a common snack food in Nigeria made from a paste of maize flour mixed with gari and sugar and deep-fried
Garri comes in various forms, which can roughly be grouped into: rough, medium and smooth. Each type is used for a particular meal.

As a snack or light meal, garri can be soaked in cold water (in which case it settles to the bottom), mixed with sugar, roasted peanut, Dried fish, evaporated milk. The amount of water needed for soaked garri is 3:1. Garri can also be eaten dry without water.

Garri, in its dry form, is a nice accompaniment for soft cooked beans and palm oil. This food mixed is called Yor ke Garri in the Ga language, in Ghana. This food is usually eaten with fried plantain and dried fish, commonly known as kokor. The combo is a common meal for lunch.
For a full meal, garri is usually cooked by adding to hot water and kneaded into dough. This is then eaten with different types of thick, leafy vegetable stews, okra soup, Agbolo soup, melon seed stews, peanut stews etc.
Smooth garri (known as lebu to the Yoruba) can also be mixed with pepper and other spicy ingredients. A small amount of warm water and palm oil is added and mixed with the hand to soften up. This type of garri is served with fried fish. It is also served with frejon on Good Friday.

In West Africa, there are two types; "white" and "yellow" garri. The yellow garri is prepared by frying with the addition of palm oil to give it a yellow colour; while white garri is fried without palm oil. White garri contains more starch than yellow garri. The oil content of the yellow garri reduces the starch in it.
Yellow and white garri are very common all over Nigeria. A variation of white garri exists, popularly known as Ijebu-garri. This variation is produced mainly by Yorubas of Ijebu origin, in Nigeria. A great many variations exist of both white and yellow garri. The yellow garri is mainly produced in the Eastern part of Nigeria and part of the Western Nigeria mainly Umunede.

In Ghana, the taste and size  of garri determines it’s name . The sweeter types with finer grains are more valued over  large grain varieties. Commercial food vendors on the other hand prefer coarse grains with high starch content as this yields more quantity when soaked in water. In addition, buyers often look out for crispier grains when trying to determine its freshness.

Garri can be eaten without further cooking by placing in a bowl and adding cold water; Ijebu-garri is made to have finer grains, and a pleasantly sour taste, making it very suitable for consumption in this way. Sugar or honey is then added as well as chunks of coconut, groundnuts, tigernuts and cashew nuts. Milk may also be added. Most garri, however, is cooked by adding to boiling water and stirring to make a stiff paste or porridge, which among the Igbos is known as utara, and among Yorubas as eba. Utara (or eba) is normally eaten with soups, of which several different kinds are available. Most parts of Africa where cassava is grown have an equivalent staple dish.

Garri is produced from cassava tubers and is the commonest staple food in Nigeria consumed by over 150 million people. We consume about 9.2 million metric tons of garri per year and it comes to about 35.7 million tons of our cassava production. Our actual demand for garri is 15 million tons but we cannot accomplish that because of the stress and drudgery involved in the traditional production.
Garri is produced in the rural areas (where cassava is grown) by the local women. The young people are not interested because of the stress and the drudgery involved in the traditional production, they will rather migrate to the overcrowded cities where poverty is rampant.


Equipment required

Imported Configuration	Locally Fabricated
Grater Press Dryer Pin mill   Stitching machine (optional)	I) CASSAVA PEELING MACHINE 2) CASSAVA GRATER STAILESS METAL 3) HYDROLIC CASSAVA PRESSER 4) CASSAVA SHIFTER OR SEPARATOR 5) AUTOMATIC GARRI FRIER,     Or COMMUNITY GARRI FRIER WITH    BRICKS AND CHIMNEY                        6) CASSAVA WASHING AND 7) BAG SEALING MACHINE. NB. Prices depends on configuration

Cassava is a tuber crop native to South America; However, Nigeria is one of  the world's leading producers of Cassava. It is starchy in nature, and is processed in many ways to get an edible end-product. In this article, we are going to discuss step by step, on how to produce cassava flour (garri) from cassava.

Miller

Fryer

Finished Garri

Step 1: Peel off the back of the cassava tubers.

Step 2: Wash the peeled tubers well.

Step 3: Cut the tubers into medium sizes.

Step 4: Grind the cassava with grater or grinding machine.

Step 5: After the grinding, the cassava powder (still watery) need to be packed in long bags and drilled   to ultimate dryness in a jack for one or two days.

Step 6: Using a wide sieve, sieve off the fine cassava powder from other particles

Step 7: Then, using a wide frying pan, fry the powder in reasonable portions until it becomes very dry and brittle.

Step 6: Store your garri in a dry place, and start making use of  your meal.

As it stands garri can be produced manually or mechanically depending on the producer’s capability. For now there many garri industries in Nigeria and parts of Africa.

Locally fabricated equipments are available in Nigeria. Like wise imported ones. We are in position to locate the above equipment here in Nigeria and abroad, on payment of non refundabl fee of Ten thousand five hundred naira (N10,500) Consultation fee into our Company's account. Our account details are as follows:- 

Account Name:VESTER ROYAL BUSINESS MAGNET COMPANY
Account No: 1013355170

ECOBANK (NIG) LTD
Account Name: VESTER ROYAL BUSINESS MAGNET COMPANY
Account No:4392017160.
Banker: Ecobank Ltd

Feel free to call 08036721009, 08076075205, 07088788710 or e-mail: bizideas@vestersms.com. We are here to serve you better.
Click here for our physical contact address. 
Click here for trusted and reliable bulksms portal/website.
Click here for other entrepreneurship packages. 
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