Commercial Banana Juice Production Creates Employment Opportunities

TLDR

• During processing, the juice undergoes pasteurisation at temperatures between 85 and 90 degrees Celsius to eliminate harmful microorganisms before natural citric acid is added to preserve quality.
• Prof Tibazohi estimates that an additional 100m/- investment is required to establish production facilities, acquire industrial equipment and employ skilled personnel.
• One example is the development of commercial banana juice technology by researchers at the University of Dar es Salaam (UDSM).
• By converting bananas into juice, the technology extends the crop’s shelf life, creates new markets and increases its economic value, giving farmers greater opportunities to benefit from their production.
• Unlike some fruit varieties commonly used for juice production, bananas contain large amounts of sticky sap that create bitterness and an unpleasant mouthfeel.