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Banana Beer
General
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General
Information
- Banana beer is
an alcoholic beverage made from fermentation of mashed bananas.
- There are two
types of banana that are used for banana beer: the harsh tasting
igikashi and the milder tasting igisahira.
- The beer is important
nutritionally and is rich in vitamin B due to the yeast content.
- Banana beer is offered
at each ceremony and banana plants serve for decoration of wedding
places.
Process
- Banana beer is
made from bananas, mixed with a cereal flour (often sorghum
flour) and fermented to an orange, alcoholic beverage. It is
sweet and slightly hazy with a shelf life of several days under
correct storage conditions.
- The production of
beer from bananas in East Africa consists of four main stages:
forced ripening green bananas, pressure and mixture, recovery of
filtered juice and fermentation, and classification, filtration
and cooling.
- Banana beer
processing involves 6 main steps; peeling of bananas, extraction
of the juice from the bananas, filtration, dilution,
fermentation and packaging.
- Only ripe bananas
(Musa species) should be used to make the beer as these have a
high sugar content, which is necessary for the fermentation.
Market
- Gikongoro is
the major market for the beer bananas and beer produced in
neighboring Cyangugu.
- Beer banana is
a high value beverage, which commands a large and stable
rural and urban
market.
- Banana beer is
competitive with commercial beverages on the basis of cost
at prevailing salary levels in Uganda.
- Banana beer is
common in Kigali, Cyangugu, Kibuye and Gisenyi. Gikongoro is
the major market for the beer bananas and beer produced in
neighboring Cyangugu.
Report
- In some
parts of the region such as Rwanda and Burundi, however
beer banana production is a dominant commercial activity
and in these countries beer banana constitutes 64% of
annual beer production.
- Beer
bananas are the most common cultivars in three growing
areas: Kivu Lake (85 to 90% of cultivars), Cyangugu (60
to 80%) and, Kigali Rural (60 to 70%).
- In Central
and East Africa, the juice from the ripe fruit of
varieties known as “beer bananas” may be drunk fresh or
fermented to make a beer with a low alcohol content and
short shelf-life.
- In Uganda
and Sudan, banana beer is distilled to produce banana
alcohol, or “waragi”.
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