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Eight to twelve hour old bamboo juice (locally known as 'Ulanzi') was filtered, pasteurized and
canned. Samples were sent to Tanzania Bureau of Standards for analysis. Nine chemical parameters
were analyzed, including alcoholic content, which was found to be 4.9% vlv. Also analyzed were four
microbiological parameters. A taste panel was held and the product was found acceptable although
not as good as the unprocessed product. On storage, there was no significant change in taste and lor
flavour but signs of corrosion of the containers were evident after one year. Alternatively, the bamboo
juice was placed in amber coloured bottles, sealed and pasteurized. The product was found to be
comparable to unprocessed Ulanzi. Using the first procedure, TFPV produced 200 crates each
containing 24 cans and sent to a farmers' show in Mbeya where the entire consignment was sold out.
In subsequent years, TFPV produced bottled bamboo juice using the second procedure and
successfully marketed the product in Iringa, Mbeya and Dar es Salaam. Processing of bamboo juice
. ensures a hygienic product, its availability throughout the year and maintenance of constant prices
during all seasons. |
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