Starting a Banana Wine Making Business

Banana Wine Making Business

Banana wine is a liquor made from banana fruit. It can be made dry or sweet depending upon the recipe and can be blended with other wines to add body and flavors.

I. Estimated Investment Cost

A. Cost of Materials and Equipments
Stove with tank – P3500
Double boiler – 900
Colander, 2 pcs @180 – 360
Mixing bowl, 2 pcs @180 – 360
Weighing scale – 500
Measuring cups – 90
Measuring spoons – 35
Earthen jars (8 gal. capacity, 2 pcs @400/pc) – 800
Knife, 2 pcs @70/ pc – 140
Casseroles, 2 pcs (big) @220/pc – 440
Cheese cloth, 2 yards, P20/yrd – 40
SUBTOTAL – P7,165.00

B. Raw Materials

Ripe Bananas, 100pcs @ 1/pc – 100
Brown Sugar, 1 kg. @ 35/ kg – 140
Yeast, 1 small can – 35
Mother liquor, 4 L @ 30/L – 120
Eggs, 30 pcs @ 5/pc – 150
Bottles, 3 cases @400/ case – 1,200
Plastic Seal, P25/100 pcs – 25
SUBTOTAL – P1,770

Estimated Investment Cost – P8,935.00

II. Procedure

1. Peel ripe bananas and slice thinly
2. Measure. For every 1 part of sliced banana add 1 1/2 parts of water.
3. Boil for 30 minutes or longer, depending upon the quantity of the pulp.
4. Strain.
5. Add sugar to the extract (one part sugar to every three parts of banana extract).
6. Boil the mixture while stirring constantly to dissolve the sugar. Sugar content should be 22-24 degrees Celsius. In temperature.
7. Allow to cool.
8. Place in a clean glass container.
9. Inoculate with yeast (1 tbsp of yeast to every 40 liters of boiled sweetened juice).
10. Plug mouth of glass container with a clean piece of paper to protect from dust.
11. Ferment for a month.
12. Siphon out the clear fermented liquid.
13. Filter and transfer to a sterilized oak barrel for aging.
14. Cover hole with a wooden plug and seal with melted paraffin.
15. Age for 2 years or longer.
16. Clarify the wine by heating the aged wine in steam bath or double boiler to a temperature of 55-60^oC. While heating the wine, add well-beaten egg whites. (8 egg whites to every 30 liters of wine)
17. Stir for 15-20 minutes to maintain the temperature.
18. Cool.
19. Filter the wine and bottle by siphoning into clear and sterilized bottles.

III. Estimated Costing and Pricing (for 1 bottle of banana wine)

A. Product Costing

Direct Cost
Ripe Bananas, 100pcs @ 1/pc – 100
Brown Sugar, 1 kg. @ 35/ kg – 140
Yeast, 1 small can – 35
Mother liquor, 4 L @ 30/L – 120
Eggs, 30 pcs @ 5/pc – 150
Bottles, 3 cases @400/ case – 1,200
Plastic Seal, P25/100 pcs – 25
Labor – 21.22
TOTAL DIRECT COST – 1,791.22

Indirect Cost
Water (P220 consumption/36 bottles/22 days – 0.28
Electricity consumption (P750/36 bottles/22 days) – 0.95
Contingency cost (10% of direct cost – P1,791.22/36 x 10%) – 4.98
TOTAL INDIRECT COST – 6.21

Production Cost
Total Direct Cost
P1,791.22/36 bottles – 49.76
Add: Total Indirect Cost – 6.21
Production Cost per bottle – P55.97

B. Product Pricing
Production Cost per bottle – 55.97
Add: 20% mark-up – 11.19
Selling Price per bottle – P67.16

Market Price/ piece – P100 – 150

Note: The higher the volume of production cost per day (more than 36 bottles) the lower the production cost, thus increasing the mark-up to more than 20%.

If price per kilo is lower compared with the existing market price, increase mark-up to 20% or more.

Alcohol content adjustments can be computed using Pearson’s Square formula and this. For the wine bottle size, you can use the standard 750 ml or .75 L wine bottle. The most common wine bottle shapes in the marketplace are the Bordeaux and Burgundy styles. You can check thru this link the wine bottle sizes of your choice http://www.wineracksamerica.com/Content/bottle_sizes.html

IV. Register and Get permits/ Licenses here.

V. Funding sources for your business here.

Source: dti.gov.ph
Photo credit: iguanaking.com