Papaya Wine substitute to Alcoholic Liqour

In the Municipality of Pototan, Iloilo it has a parish based program locally known as Saint Joseph Organic Farmers Program focuses on farming, producing products that made on their crops and selling. Papaya Wine was the first liquid product produced by the said organization through the expertise of Sr. Alma Manggao of San Carlos City, Negros Oriental.

Adopted by the organization last April 23, 2015 when Sr. Manggao conducted training specifically on livelihood just to help farmers to improve their existing product.

Papaya is a sugar crop with soluble saccharides in the form of glucose, fructose, sucrose and it’s widely cultivated in several countries. Deliciously sweet with musky undertones and a soft, butter-like consistency, it is no wonder the papaya was reputably called the “fruit of the angels” by Christopher Columbus.

It offers not only the luscious taste and sunlit color of the tropics, but are rich sources of antioxidant nutrients such as carotenes, vitamin C and flavonoids; the B vitamins, folate and pantothenic acid; and the minerals, potassium, copper, and magnesium; and fiber. Together, these nutrients promote the health of the cardiovascular system and also provide protection against colon cancer, heart diseases, rheumatoid arthritis and etc. In addition, papaya contains the digestive enzyme, papain, which is used like bromelain, a similar enzyme found in pineapple, to treat sports injuries, other causes of trauma, and allergies.

Papaya Wine is the best substitute to alcoholic liquor because it doesn’t have any preservatives added. It can be use as vinegar and fertilizer to any plants.

Ingredients and procedures involved in doing Papaya Wine are the following:

  • Papaya
  • Sugar
  • Yeast
  • Water

Procedures:

  1. Boil water.
  2. Put shredded papaya and wait for 20 minutes.
  3. Separate shredded papaya to water.
  4. Together, put sugar and yeast.
  5. Remove before it will boil.
  6. Ferment for 10 days.
  7. After fermentation, 10 days of curing.
  8. After curing, Pasteurize for 10 days.
  9. Then, 30 days of edging. Lastly, transfer finished product to sterile bottle.

According to Lodelyn Pelaez, one of the farmers, she pointed some problems they encountered during production of Papaya wine: (1) the yeast should be new, (2) labeling, and (3) packaging.

 

References:

http://www.whfoods.com

http://pelagiaresearchlibrary.com

 

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