CASHEW APPLE JUICE
Medium Scale Pilot Production and Consumer
Acceptance Test in Burkina Faso
African Cashew initiative
Secteur 5, rue 5-52 porte 111
Bobo Dioulasso, Burkina Faso
Executive Summary
Potential of cashew apples
Africa produces an impressive quantity of 10 million tons of a not well known fruit: the cashew apple. This fruit comes together with the cashew nut and can be obtained by removing
nut from the fruit. It is much larger than the nut and can weigh eight to ten times more than
the raw cashew nut (RCN). Although it is a wholesome and nutritious fruit, it is hardly harvested and consumed in Africa. The fruit is usually discarded when the nut is harvested. Reasons for this may be that the fruits of which the nuts are removed are fully ripened and perishable and sometimes difficult to collect. Besides, the apple has a fibrous structure and an
astringent flavor which makes it generally necessary to process the apples for consumption.
The conversion of the cashew apple into food products in Africa would be very worthwhile.
Given the high nutritional value and the large volume of the apples, cashew apple products
may contribute substantially to a healthy diet of the consumers. Besides, it may increase the
income of the cashew growers and hence improve the profitability and competitiveness of
the cashew value chain. Moreover, it will create new agricultural and industrial employment
opportunities.
Initiative
Considering the significant potential of the cashew apples, the African Cashew intiative – ACI
- decided to investigate whether it is possible to utilize the cashew apples which are left in
the field after harvesting the nut (RCN) and to process them on an industrial scale into valuable consumer products that can contribute to the improvement of the income of the cashew growers. If this appears to be feasible ACi will take steps to encourage the industrial processing of the cashew apples. The investigation is focused on juice as it is expected that the
major part of the apples will be processed into juice. Besides, it may be assumed that if
cashew apples juices can be developed which are appreciated by the consumers, it will also
be possible to develop other cashew apple products for the local market like drinks, ice
creams, cocktails, and candies.
Exploratory study
First, an exploratory study was carried out to identify the opportunities and possible obstacles and to assess the potential economic impact for the cashew value chain. The outcome
of the study was promising and it appeared that the conditions in Burkina Faso are favorable
to develop a model for industrial cashew juice production in Africa.
Feasibility study
Following the exploratory study, a feasibility study was carried out in Burkina Faso. The main
objectives of this study were:
1. to determine whether it is possible to collect sufficient quantities of cashew apples of
good processing quality during the harvest of the RCN and to deliver the apples in
good condition to the factories,
2. if this is the case, to establish suitable collection systems for the fresh apples,
3. to determine if it is possible to develop juice formulations of the cashew apples
which are appreciated by the local consumers,
4. if this is the case, to develop processing techniques which are suitable for the local
conditions and may be applied in the existing fruit processing plants in Burkina Faso,
II
5. to test the findings by a pilot production and a consumer acceptance test of the juice
formulation which are considered suitable,
6. to determine if the concept is technically and economically viable.
In the present report the results and conclusions of this study are presented below.
Results:
The study showed that it is quite possible to collect sufficient apples of good quality in the
field during the harvest of the raw cashew nuts (RCN) for medium (400-500 kg fruits per
hour) and large scale (3000-4000 kg fruits per hr) processing into consumer products. The
conditions and measures to achieve this and to prevent spoilage are practicable and feasible.
Cooling during transport and preprocess storage of the cashew apples is not required if these conditions are met.
It is estimated that in the present situation, about 20% of the cashew apples in the orchards
is suitable for processing after the apples are picked up from the ground and the nut is removed. This amounts to 500 kg apples per ha per year. If measures are taken to reduce
damage of the apples at harvest, the yield may increase considerably to more than 60% or
about 1.600 kg per ha
The available volume of suitable cashew apples in Burkina Faso is more than enough for several large and medium size fruit processing factories. Under the present circumstances approximately 30.000 MT cashew apples of good quality will be available per year from the
main cashew regions. In time, when the quality of the apples at harvest is improved, about
100.000 MT apples will be available for processing
The production turned out to be feasible with industrial production equipment and therefore does not need major investments for existing plants. Thirty different cashew apple juices were developed from the cashew apples in the factory of Dafani located in Orodara, and
Delicio, Burkina Faso. After the product development, consumer acceptance test was conducted with four hundred consumers of all ages in Bobo-Dioulasso (200 consumers) and
Ouagadougou (200 consumers) was the three (3) most acceptable juices.. The consumer
acceptance study was very promising as well, as most of the consumers in all age groups,
with different educational backgrounds and both sexes rated the juice good or very good
(annex 2). For each sensory characteristic namely taste, colour and aroma, more than 70% of
the consumers rated these organoleptic factors as good to very good to excellent. This
shows that different juices produced from cashew apples are suitable and acceptable to
more than 70% of the consumers in Burkina Faso.
This paper gives further insights into the production, the formulations developed and the
consumer acceptance of cashew apple juices produced in order to promote the industrial
production of cashew apple juice.
III
Acknowledgements
The African Cashew initiative acknowledges the contributions of the following institutions, organisations and private individuals in the development of the cashew apple
juices, the consumer test as well as the study as a whole.
Project Team
Paul J. Mathot – Mathot Consults, Netherlands
Mahamadou Werme – Technoserve, Burkina Faso
Shakti Pal – Technoserve, Ghana
Mary Adzanyo – GIZ, Ghana
Assistance Team for Pilot Production
Dafani in Orodara, Burkina Faso
Mr. Vincent Nana, Conseil Agricole et Industriel and all the Dafani team
Delicio Fruit and Vegetable Processing Unit -Cooperative COFEPO, Ponsomtenga,
Burkina Faso
Zoungrana Noel - Production Manager of Delicio, Burkina Faso
Charles Kabore - Quality Manager of Delicio, Burkina Faso
Kogo Simon - Assistant Quality Manager
Market Survey Team
Guiguimde Oumar (Agricultural Research Technician)
Vognan Gaspard (Consultant)
Office De Réalisation et De Conseil Pour Le Développement (ORCD)
Control
Shakti Pal (Processing Manager) ACi/TechnoServe
Mary Adzanyo (Director Private Sector Development) ACI/GIZ
Raw Material Supply
The cashew grower groups Sodjiri and Kloutan of the cashew grower cooperative
CEPEKAPON and UGPAS.
The cashew farmers of Leo
Other contributors:
The cashew nut processing company Anatrans S.A.R.L. in Bobo-Dioulasso, Burkina
The company Genese S.A.R.L. in Bobo-Dioulasso, Burkina Faso
IV
Abbreviations
ACi
African Cashew Initiative
RCN
Raw Cashew Nuts
GIZ
Deutsche Gesellschaft für Internationale Zusammenarbeit (GIZ)
GmbH
Kg
kilogram
ml
millilitre
GDP
Gross Domestic Production
%
Percent
ORCD
Ha
Office de Réalisation et de Conseil pour le Développement
Hactare
UGPAS
CEPEICAKPON
V
Table of Content
Executive Summary .................................................................................................... II
Acknowledgements ................................................................................................... IV
Abbreviations .............................................................................................................. V
1. Introduction to Cashew Apple Processing ............................................................ 3
1.1
Cashew Apple Harvest and Nutrition Potential .............................................. 3
1.2
Cashew Apple Processing ............................................................................. 4
1.3
The African Cashew Initiative and the pilot production of cashew apple juice
at industrial level ..................................................................................................... 5
2. Introduction to the Study ...................................................................................... 6
2.1
Exploratory Study .......................................................................................... 6
2.2
Feasibility Study ............................................................................................ 6
3. RESULTS ............................................................................................................ 7
3.1.
Harvest and Supply of Cashew Apples to the Factory ...................................... 7
3.2.
Product Development ....................................................................................... 8
3.2.1.
Development of Formulations and Processing Techniques ....................... 9
3.2.2.
The Pilot Production ................................................................................. 10
3.3 Key Results and Obstacles ............................................................................. 12
3.4
. Consumer Acceptance Test.......................................................................... 13
3.4.1 Taste of the Juice ......................................................................................... 14
3.4.2 Smell ............................................................................................................ 15
3.4.3 Appearance .................................................................................................. 15
3.4.4 Preferences and Price Suggestions ............................................................. 15
4. Conclusion ............................................................................................................ 16
References ............................................................................................................... 18
Annexes.................................................................................................................... 19
1.1 Formulations
1.2 Assessment of product development samples by the taste panel
1.3 Process steps of product development
1.4 Production figures
2.0 Consumer Acceptance Test
2
1. Introduction to Cashew Apple Processing
1.1 Cashew Apple Harvest and Nutrition Potential
In Africa approximately 10 billion kg of cashew apples are produced every year together with the cashew nuts. The fruit is much larger than the nut and can weigh
eight to ten times more than the cashew nut, but while the cashew nuts are collected,
the apples are mainly discarded. The potential is hardly used, even though the fruit is
very nutritious and contains a lot of Vitamin C and other antioxidants. Reasons for
this may be that the fruits of which the nuts are removed are fully ripened and perishable and sometimes difficult to collect.
Due to its healthiness, the fruit may have a large impact on the food supply and the
diet. The exploitation and consumption of the potential of 5 million tons of cashew
apples in the main cashew producing countries in Africa will result in a consumption
of 7.5 kg of cashew juice and puree per capita per year or equivalent products derived from the fruits. A consumption of 7.5 kg cashew juice or puree equivalents will
provide for almost 1 kg carbohydrates and not less than 60% of the yearly Vitamin C
requirements of the whole population in these countries. Additionally it will contribute
substantially to the need of antioxidants and minerals.
If one third of the potential cashew juice and puree production in Africa would be
consumed by children between 4 and 14 years, their Vitamin C requirement would be
covered by more than 85% (every week 150ml cashew juice per child). As these are
averages for the main cashew producing countries, the values may differ considerably between the countries.
To process half of the African 10 billion kg of cashew apple production into food
products would be a major and seemingly unreachable accomplishment. Yet, if only a
small part of this enormous potential is exploited, it will already have a significant impact on the local and national economy, the food supply and the nutritional quality of
the diet of the people. If for instance in Africa as in Brazil 15% of the cashew apple
crop is processed and consumed, this will have the following effects on the food supply and the economy of the main cashew nut producing countries in Africa. The consumption of juice, puree or one of the products derived of it would be 2.2 kg per capita contributing to 18% of the Vitamin C requirement of the population. If one third of
3
the juice production is consumed by children, their Vitamin C requirement would be
covered by 27%. Apart from the nutrition the farmers income would increase on average by 15.5% and the GDP of cashew nut producing countries by 0.9 billion US
Dollars.
As the cashew apple is a very nutritious fruit, it could be a valuable and tasty supplement to the African diet, but as soon as the nuts are removed it becomes highly
perishable and is sometimes hard to collect. Therefore it is not suitable to be marketed as fresh fruits. Besides, the astringent flavour and fibrous structure of the apple
prevent it from being a popular consumer product. However, if the proper collection
system, post-harvest technology and processing techniques are applied, the cashew
apple may well be processed into attractive products, besides juice and puree this
could be jams, candies, snacks, wine and ingredients for food preparation.
The processing of cashew apples should, for the indicated reasons, be done immediately after the harvest of the fruit to prevent decay of the fruit. The following point
contains a detailed description of the processing procedure, technological solutions
and economic implications.
1.2 Cashew Apple Processing
In South America and Asia a part of the harvest is processed, but also to a limited
extend. Most of the cashew apples are processed in Brazil where about 15% of the
crop is utilized. As stated before theoretically the 10 million tons of cashew apple
crop can be processed into at least 5 million tons of juice and puree, however this will
hardly be reached. After deducting unsuitable fruits and not collected fruits, it is safe
to assume that at least 50% of the African cashew apple crop can be processed, if
there exists enough medium (0.5 – 2.0 tons of apples per hour) and larger (>2.0 tons
of apples per hour) scale processing plants which use the right technology for both
the collection and the (pre-) processing of the fruits. The processing in small manufacturing units is valuable and very useful for regional economy, employment generation, food supply and requires only little investment. Yet, this industry will not be able
to process the massive quantities of accessible cashew apples to meet the quantity
demands in urban areas (Annex 1).
Technically the processing of cashew apples into juice and puree is basically the
same as for other fibrous fruits like apples and pineapples. The techniques may differ
depending on the type of product which is produced: puree for products like jam and
4
pastes, pulpy juices or clarified juices. In the past, the collection and transport of the
ripe fruits in remote areas and extensive production areas, the stocking for the production outside the harvest season, the removal of astringent tannins without affecting the quality as well as affordable and sustainable packaging systems were problematic.
These obstacles can be overcome by new or improved collection systems and
(pre)processing and packaging techniques. The type of techniques to be applied and
the need to apply them, depends on the local conditions and the particular properties
of the local cashew fruit.
The promoting and commercialization of the cashew apple processing in Africa can
have considerably economic advantages. It will not only improve the living conditions
of the cashew producers and agricultural workers, but also boost the profitability and
competitiveness of the cashew value chain, as it reduces the production costs of the
cashew nuts and it will increase the investment capacity of the cashew growers. In
addition it will create substantial additional employment for the people in rural areas,
mainly women, who will be involved in the harvest, collection and transport of the apples, as well as direct and indirect industrial employment.
To seize these opportunities, it is necessary to demonstrate that the business concept of processing cashew apples on a large scale is technically and economically
viable for both the cashew producer and the manufacturer.
1.3 The African Cashew Initiative and the pilot production of cashew apple juice at industrial level
A widespread and extensive processing of cashew apples in Africa will only flourish if
there are examples of medium to large scale manufacturing companies which already successfully produce and sell attractive cashew apple products.
The African Cashew Initiative (ACi) therefore started a project to initiate the medium
to large scale commercial production of cashew juice and pulp in Burkina Faso. This
project was carried out in addition to the efforts of the ACi to promote and support the
establishment of the small scale community based production of the cashew apple
products, i.e., cajuina and cashew plum.
The project aimed to serve as a model for the introduction of commercial production
of cashew juice and drinks in African countries. It aims to awaken the interest of in5
vestors for the manufacturing of the cashew juice and will support aspiring entrepreneurs in taking the necessary steps for the development of the business. The project
planned to as much as possible affiliate with existing businesses in fruit processing in
Burkina Faso. Companies of which the location, product range and facilities of the
plant are suitable for processing cashew apples were approached for the pilot production.
To prepare the project, an exploratory study and a feasibility study were carried out in
Burkina Faso. After an introduction to the study conducted, the results, implications
and conclusions are presented below. The investigation was focused on juice as it is
estimated that the major part of apples will be processed into juice.
2. Introduction to the Study
2.1 Exploratory Study
In a first step an exploratory study was carried out to identify the opportunities and
possible obstacles and to assess the potential economic impact for the cashew value
chain. The outcome of the study was promising and it appeared that the conditions in
Burkina Faso were favourable to develop a model for industrial cashew juice production in Africa.
2.2 Feasibility Study
Following the exploratory study, a feasibility study was carried out in Burkina Faso.
The main objectives of this study were:
1. to determine whether it is possible to collect sufficient quantities of cashew
apples of good quality during the harvest of the Raw Cashew Nuts (RCN)
and to deliver the apples in good condition to the factories.
2. If this is the case, to establish suitable collection systems for the fresh apples.
3. to determine if it is possible to develop juice formulations of the cashew
apples which are appreciated by the local consumers,
4. if this is the case, to develop processing techniques which are suitable for
the local conditions and may be applied in the existing fruit processing
plants in Burkina Faso.
5. to test the finding by a pilot production and a consumer acceptance test of
the juice formulation which are considered suitable.
6
6. to determine if the concept is technically and economically viable.
The feasibility study was possible to be carried out with the fruitful cooperation and
support of existing fruit processing companies and cashew nut production and processing companies in Burkina Faso, namely the mango juice processing company
Dafani in Orodara, the fruit juice factory Delicio of the cooperative COFEPO in
Ponsomtenga, the cashew nut processing company Anatrans S.A.R.L. in BoboDioulasso, the company Genese S.A.R.L. in Bobo-Dioulasso ,and the cashew grower
groups Sodjiri and Kloutan of the cashew grower cooperative CEPEKAPON and
UGPAS.
3. RESULTS
3.1. Harvest and Supply of Cashew Apples to the Factory
According to the study it is possible to collect sufficient apples of good quality in the
field during the harvest of RCN for medium as well as for large scale processing. By
estimation under the present situation about 20% of the cashew apples in the orchards are suitable for processing after the apples are separated from the nuts. This
amounts to 500kg apples per ha per year. If it is possible to reduce the damage of
apples at harvest, the yield may increase considerably to more than 60% or to about
1.600kg cashew apples per ha.
The available volume of suitable cashew apples in Burkina Faso is more than enough
for several large and medium size fruit processing factories. Under the present circumstances approximately 30,000MT of cashew apples with good quality are available, with improved harvesting techniques about 100,000MT could be available. Existing fruit processing factories can process cashew apples without major investments
in new equipment, as the season for cashew apples is just before that of other main
fruits like mango or guava. New factories on the other hand may considerably reduce
their fixed costs by processing other fruits after the cashew season. The existing
large and medium size fruit processing factories of Dafani and Delicio, can be provided with cashew apples of production areas that are close enough for an economical
7
supply of good quality apples. As both factories may process cashew apples with
some relatively minor extension of equipment, they are in fact in an ideal situation to
manufacture cashew apple products. The concept of remote production areas to preprocess the cashew apples in the field in simple processing units and to supply the
factories with crude puree instead of apples, does not need to be applied in Burkina
Faso, as the cashew production areas are sufficiently close to the existing fruit processing plants and to locations where cashew apple processing factories may be established.
Another option is to harvest the cashew apples with the RCN still attached and to
remove the nut at the factory shortly before processing, which appeared to be advantageous for both the quality of the apples and the yield at harvest. A limited investigation showed that the quality of the RCN is not affected by this practice, even if the
apples are kept for several days in cold storage facilities. Therefore it is worthwhile to
investigate further on this option.
As there are several processing variants the second objective of the study was the
development and pilot production of cashew apple juice formulations.
3.2. Product Development
Various formulations were developed for clear, cloudy and pulpy juice and a pilot
production was carried out. The formulations which were selected for further development and pilot productions have simple cost effective formulations and the production does not require special machinery, in addition they were also well appreciated
by a taste panel of Burkinabé. Three different types of juice were chosen, i.e., clear,
pulpy and cloudy juice. Due to limited filtering equipment the clear juice could not be
produced during the pilot production. The decision was also in favour of juice instead
of nectar, as the production costs for juice are only 3.5% higher than those for nectar
and the high nutritional value of pure cashew apple juice is higher than that for nectar.
Several criteria for a successful development of cashew juices had to be paid attention to, it turned out that the astringency needs to be sufficiently removed to meet the
taste of the panel. To obtain a natural product, it is necessary to retain as much of the
characteristic flavour and colour of the flesh of the apple and at the same time to
have no or little sedimentation or separation of the fibres in the juice. Both the re8
moval of astringency and the clarification of the juice can be obtained by a specific
application of tapioca starch. A suitable solution to suspend the fibres in the cloudy
and pulpy juice is to insert low doses of xanthan gum (E415), even though there are
no long term observations available and it might be that other solutions need to be
found. Furthermore it is necessary that the juice can be produced with different types
of equipment and in different types of fruit processing plants.
3.2.1. Development of Formulations and Processing Techniques
For the three chosen kinds of juice, clear, cloudy and pulpy 30 test samples with different combinations of formulation and processing techniques were made. Various
processing aids and additives were tested for eliminating or reducing the astringency
and for stabilizing and clearing the juice in combination with different processing
techniques. Fourteen (14) of those combinations were suitable for further development. All of the tests were done on a small scale with equipment of the Delicio plant
and equipment that was brought in, namely a manual basket press and chopper. Until the manual chopper and press arrived chopping was done by hand with knifes and
pressing by hand with net-cloths. Pasteurization and filling was done in the laboratory.
The formulation and processing technique for each juice for the pilot production was
chosen that was rated best by the taste panel. The three juices chosen were rated
very similar by the panel.
As intended the chosen juices can be manufactured with different types of equipment. The pulpy juice can be produced with pulper-finisher equipment which most
fruit processing plants have and therefore can easily produce the pulpy juice especially those plants producing mango, guava or passion fruit drinks. Clear and cloudy
juice may be produced in plants which manufacture pineapple, grape, apple and orange juice. For clear juice a filter press is needed in addition. Clear and cloudy juice
can also be made out of cashew puree which itself is made with a pulper. For further
processing a solid bowl decanter centrifuge is quite effective, but due to the relatively
high investment this is only viable for large scale operations. For medium scale factories a press will be more practical and economical for clear juice production.
For astringency removal and stabilization purposes processing aids are necessary. It
turned out that, if applied in a proper way the simple and not expensive materials
were the most effective. The exact formula can be reviewed in the annex 1.
9
3.2.2. The Pilot Production
The pilot production was carried out with part of the equipment of the Delicio plant,
only some small equipment as a manual basket press and chopper, filters, a valve for
hot-filling the juice and a pump with tubes for filing and for transferring the juices, was
brought in. As the volume of 150 litres of juice which should be produced in the pilot
production was relatively small for the Delicio plant, twice the volume needed to be
Figure 1: Left: the product development sample. Middle:
bottle of pilot production at the beginning of the hot-filling
process with the filling tank of the plant. Right: bottle of
pilot production at the end of the hot-filling process with the
filling tank of the plant.
processed to compensate for losses in the system. Nevertheless the equipment in
the Delicio production line was used as much as possible, to imitate an industrial
production. Due to the small volume the heating system of the filling tank of the Delicio plant caused excessive oxidation (browning) (Figure 1), therefore it was decided
to switch on the old steam-jacketed kettles with manual stirring for the filling. This
reduced the oxidation even though the colour was still not optimal (Figure 2 and 3).1
1
Cold break: The chopped fruits are not heated before processing. Hot break: The fruits are heated
immediately after chopping and before pressing or pulping.
10
Figure 2: Cloudy juice, cold break.
Second from left: the product development sample
(hot break). On the right side: two bottles of the pilot
production (cold break); the first of the beginning of the
modified hot-filling process, the second of the end of
the process Left: product development sample (cold
break) without sodium sulphite (E221).
Figure 3: Pulpy juice, cold break.
Left: the product
sample.
Middle:
bottle juice
of
In general,
it candevelopment
be concluded
that
cashew
is sensitive for oxidation at elevated
pilot production at the beginning of the modified hot-filling
temperature
and
that
holding
times
more
process. Right:
bottle
of pilot
production
at theof
end
of the than 15 minutes of the heated juice
modified filling process.
should be avoided. The product development samples in figure 1, 2 and 3 show the
colour of the juice under optimal pasteurization and filling conditions. For the cloudy
juice the chopped fruit should preferably be heated before pressing in order to stabilize the juice with a minimum quantity of stabilizers (hot break). As the steamjacketed kettles were needed for the modified filling process, the chopped fruit could
not be heated; therefore some extra stabilizer was used.
As mentioned before, there was no pilot production of clear juice; it turned out that
the equipment of the Delicio plant could not be adapted to clarify the juice.
For more information, see annex 1.2 and 1.3 for the process steps of the product development
11
3.3 Key Results and Obstacles
Juice
Juice
Number
1.
2.
a)
b)
3
Volume Bot-
Ratio of cashew
tles à 250ml
juice to apples
Cloudy juice,
321 bottles
hot break
(Figure 1)
Pulpy juice,
837 bottles
cold break
(Figure 2)
Cloudy juice,
587 bottles
cold break
(Figure 3)
57%
Filling Process
Filling tank of the plant (oxidation)
Filling tank of the plant
61%
Modified hot-filling process
56%
Modified hot-filling process
As may be expected, the pulping process (Number 2) gives a higher ratio than the
extraction of the juice by pressing (Number 1 and 3). The ratios of the extraction by
pressing are probably lower than they could be expected in industrial practice, as the
used manual press is much less effective than mechanical industrial presses. Also
remarkable is the high weight of the apples in relation to the RCN which varied between 9.5 and 10.5.
Due to the oxidation of the juice, juice number 1 was not considered to be suitable for
the consumer test, even though the flavour was the same. Juice 2a was also filled
with the tank of the plant, but in a modified way and is therefore in limited form suitable for the consumer test. Juice number 2b and 3 are representable for industrial
production and were used for the consumer test.
The apples were sourced from a cashew cooperative in Leo (16 farmer groups of
around 30 farmers per group), as Leo is closest to the Delicio plant in Ponsomtenga
(160km). The price of CFA 50 ($0.10) per kg is expected to be higher than the one
under normal commercial conditions. Under normal routine the price of cashew apples will be around CFA 25 ($0.25) per kg excluding the crates and the transport from
the collection points to the factory. For the pilot production crates were supplied to
the farmers and the apples were collected with pick-up of ACi. The apples were har-
12
vested as usual, i.e., only apples that have fallen from the tree or which let go of the
tree by touching were collected.
Due to the drought during the growing season, the harvest declined rapidly in the area around Leo. At the end of the second week the farmers could hardly supply apples anymore. To ensure sufficient raw material for the pilot productions in the third
week, 1800kg apples had to be collected from the area around Orodara, 590 km form
the Delicio plant. All those apples were supplied with nuts and were stored in cold
store facilities (5°-10° C) as they had to be kept for a number of days. It turned out
that the apples kept very well in the cold store. After 3 days the rejects increased only
from 2.5 to 3.5%. Only after 6 days the rejects rose up to 25%. Detailed information
of the process steps can be reviewed in annex 1.3. and the production figures in annex 1.4.
Under normal production conditions, the apples need not to be collected with the nuts
and stored in cold stores. An earlier preliminary study has shown that the apples
without the nuts may be kept for approximately 10-15 hours at ambient temperature
in shaded well ventilated crates. Apples which are collected at the end of the harvest
day and are stored overnight at a temperature of approximately 20°C may still be
processed the next morning.
3.4
. Consumer Acceptance Test
In order to test if industrial produced cashew apple juice is appreciated by the urban
population, a consumer acceptance test was carried out for the pulpy and cloudy
type of cashew apple juices which were produced during the pilot in the factory. The
survey was carried out in the two largest cities in Burkina Faso (Ouagadougou and
Bobo-Dioulasso).The sample consisted of 200 consumers per city, who represented
a cross-section of the population in terms of age, sex and education. With an exception of women over 45 of whom 35% tasted cashew apple juice before, few people
(6%) ever tasted it.
13
The study contains questions about the appearance, smell and taste of the juice, the
readiness to buy and an indication of acceptable price. The two juices to be tested
are the second and third of the test production. All results were statistically analyzed
either with Excel or SPSS on a 5 and 10% confidence interval.
Figure 4: Cloudy Juice (3. Juice; left); Pulpy Juice (2. Juice; right)
3.4.1 Taste of the Juice
Both the pulpy and the cloudy juice were rated very well in the consumer acceptance
test, with slight advantages for the pulpy juice. Over 84% of the consumers rated the
pulpy juice very good or good. The cloudy juice was considered very good or good by
81% of all consumers.
Taste
Cloudy
Very good
Good
Acceptable
Not good
Total
16,30%
65,80%
17,30%
0,80%
100,00%
Pulpy
29,00%
55,30%
14,30%
1,50%
100,00%
To get a better picture about the acceptance of the cashew apple juice, separate calculations for males, females, different age groups and levels of education were done
(see annex 2). There were almost no significant differences between the groups, with
14
exception of the taste ratings for the cloudy juice by the group with primary (89% very
good or good) and this with university education (73% very good or good) which are
significantly different on a 5% confidence level. In general the consumers with primary education or less rated the juices slightly better than the other levels of education
and women as well as younger age groups liked the pulpy juice better. The detailed
presentation of results can be reviewed in annex 2.1.
3.4.2 Smell
The smell of both juices was rated even better than the taste. For 90.8% of the consumers the smell of the pulpy juice was good and 88.3% considered the cloudy juice
to smell good. For the analysis of the different social, age and gender groups no significant differences were observed in the ratings (see annex 2.2).
3.4.3 Appearance
The appearance as well as smell and taste were rated very well. Depending on age
and educational background the pulpy juice was rated ‘good’ by between 75% and
100% of the consumers, the cloudy juice was rated ‘good’ by between 68.8% and
100%. As the only difference one can observe that the cloudy juice was rated to be
dense while the pulpy juice was rated to be light by the consumers. Overall the appearance made a very good impression, just as the smell and taste did (see annex
2.3).
3.4.4 Preferences and Price Suggestions
An analysis of preferences between the two juices shows that 57% prefer the pulpy
juice and respectively 43% prefer the cloudy juice. The slight preference for the pulpy
juice holds true for most of the educational, age and gender groups. Only for women
over 45 years with either primary or High school education and men holding a university degree there are no preferences in favor of one of the juices. The ratings of consumers with primary education (65.6% prefer the pulpy juice) and those with a High
school degree (52.1% prefer the pulpy juice) are significantly different on the 10%
confidence level, nevertheless both consumer groups prefer the pulpy juice. The tables with the detailed percentages presented separately for each group can be reviewed in the annex 2.4.
15
Table 1: Preferences by group characteristics
sex
Level of Education
Primary or less
High school
University
Choice
Cloudy
Pulpy
Cloudy
Pulpy
Cloudy
Pulpy
12-16 years
25,00%
75,00%
45,80%
54,20%
0,00%
0,00%
male
female
age
16-45
years
age
16-45
years
33,30%
66,70%
45,80%
54,20%
50,00%
50,00%
> 45
years
25,00%
75,00%
58,30%
41,70%
50,00%
50,00%
12-16
years
37,50%
62,50%
41,70%
58,30%
0,00%
0,00%
37,50%
62,50%
48,60%
51,40%
25,00%
75,00%
> 45 years
50,00%
50,00%
50,00%
50,00%
37,50%
62,50%
Most (64%) of the consumers suggested a price between 200 and 300 CFA ($ 0.40 $0.60) per 250ml of juice, 11.5% of the respondents even offered a price of at least
500 CFA ($ 1.00). For a bottle of 330ml prices between 300 and 350 CFA ($0.60 $0.70) were offered by 22.5% and 44% suggested a price of 400 up to 500 CFA
($0.80 - $1.00). There was no or hardly a statistically significant difference in the willingness to pay between types of consumers. Only and this should not appear as a
surprise the age group over 45 years of age is accepting a price significantly larger
than the group of the 12 to 16 years. The prices should be a large enough incentive
to produce the cashew apple juice, especially when keeping in mind that after the
consumer acceptance one can say with 95% confidence that the vast majority of the
population likes the apple juice and the additional costs for existing plants are expected to be very low.
4. Conclusion
ACi’s interest was to investigate the market potential for Cashew Apple Juice by
starting a model production and a consumer acceptance study being implemented in
the two biggest cities in Burkina Faso.
The results obtained are more than promising in terms of production feasibility and
consumer acceptance. As most of the consumers liked the cashew apple juice and
the additional costs for existing plants are negligible the market potential is expected
to be very high. In Burkina Faso processing plants and production areas are close to
each other, therefore no additional costs are to be expected for transport or cool
storage facilities. Even though the study showed that up to 72 hours of cool storage
16
no significant increase of rejects was observable. Additionally the analysis showed
that neither the quality of the apples nor the nuts is affected by cool storage. The
processing plants are therefore also able to store apples in a cold chain system for
up to 72hours together with the nut..
The processing of cashew apples turned out to work well with the equipment used in
industrial production, except for the clear juice where other filter equipment would be
needed beyond what was available at the time of the pilot test. Formulations and
processing procedure were optimized on cost efficiency and suitability for medium
and large scale processing plants. As pulpy and cloudy juice need slightly different
equipment, plants producing pineapple, grape, apple and orange juice or those producing mango, guava or passion fruit juice can easily process cashew apples in the
pre-season of their main fruits.
The consumer acceptance study yields a slight preference for the pulpy juice with
about 57% even though both juices were highly appreciated. All categories including
taste, smell and appearance were mostly rated good or very good. As there were
almost no significant difference between the consumer groups divided by age, sex
and education, the juice is likely to be sold to vast majority of the population after further promotion of the product. In addition the willingness to pay turned out to be high
enough to generate an incentive for cashew juice production.
Having the whole picture the production and consumption of cashew apple juice can
be a promising contribution to employment and nutrition goals of cashew growing
countries and it may improve living conditions substantially.
17
References
African Cashew Association (2009): Cashew Fruit Usage in Brazil: Draft field study.
Agro, S. H. Azam and E. C. Jufge (2004): Small-Scale Cashew Nut Processing, FAO Publication:
http://www.fao.org/inpho/content/documents/vlibrary/ac306e/ac306e00.htm.
Clarification
of
Cashew
Apple
Juice
and
Commercial
Application:
http://anacardium.info/IMG/pdf/Clarification_and_Microfiltration_of_Cashew_Apple_Juice.pdf.
Costa, M.C.C., G.A. Maia and R.W. de Figueiredo (2003): Storage Stability of Cashew Apple Juice Preserved
by Hot Fill and Aseptic Processes, Cienc. Technol. Aliment, Campinas 23(Suplement), p. 106-109.
Dauthy, M.E. (1995): Fruit and Vegetable Processing, FAO AGS Bulletin No.119:
http://www.fao.org/docrep/V5030E/V5030E04.htm.
FAO Statistics FAOSTAT: http://faostat.fao.org/site/291/default.aspx.
Lowor, S.T. and C.K. Agyente-Badu (2009): Mineral and Proximate Composition of Cashew Apple Juice from
Northern Savannah, Forst and Coastal Savannah Regions in Ghana, American Journal of Food Technology 4 (4),
p. 154-161.
Paltrinieri, G. and F. Figuerola (1997): Technical manual on Small-Scale Processing of Fruits and
Vegetables, FAO Publication: http://www.fao.org/DOCREP/x0209e/x0209e00.htm#TopOfPage.
PAVUC Project Publications: http://www.pavuc.soton.ac.uk/fruits/fruitpages/Anacardium-Page.aspx.
RECOMMENDED DIETARY ALLOWANCE: https://www.dieetinzicht.nl/pdf/ADHGezond.pdf and
http://www.voedingscentrum.nl/encyclopedie/aanbevolen-dagelijkse-hoeveelheid.aspx.
UN POPULATION DATABASE: http://esa.un.org/unpp/.
ACI 2010; Cashew by-products study – cashew apples and cashew shells
18
Annex
Annex 1: Pilot production
Additional information on product development and pilot productions
1. Formulations
Various processing aids for removing the astringency (enzymes, gelatin, starch) and stabilizers for
preventing sedimentation (Xanthan gum Cellulose gum, Guar gum, combined or single) were tested.
Simple and not expensive materials proved to be most effective
In this way, tapioca starch appeared to be an excellent processing aid for removing or reducing the
astringency in the three types of juice (800 mg per kg juice), provided the starch is applied in a proper
way which takes into account the specific features of this material. The instructions for using the cassava starch in the literature are not always clear or correct.
To stabilize the cloudy and pulpy juice, low doses of xanthan gum (E415) appeared to be a suitable
solution (900 -1000 mg per kg juice). Yet, long term storage tests could not be done and it may well be
that part of the fibres still separate after a longer period of storage. In this case there are more simple
means to suspend the fibres. To preserve the colour of the juice, a low dose of the sodium sulphite
(E221; SO2) appeared to be functional (50 - 65 mg SO2 per kg juice).
Tapioca starch also appeared to be effective for clarifying the juice if care is taken to sufficiently gelatinize the starch before it is added to the juice (1000 mg per kg juice).
In the notes 3 and 7 of section 3 of this Annex is described in which way the starch and xanthan gum
should be added to the juice.
2. Assessment of product development samples by taste panel
Fourteen different samples were tested by a taste panel. The taste panel was composed of employees
of Delicio. In the table below the ratings are given of the formulation process combinations which are
selected for the pilot productions.
Meaning of the ratings:
5: Excellent
4: Very good
3: Good
2: Tolerable
1: Unpleasant
Sample number & Type 6b , Reference
Appearance
Texture
Viscosity
Aroma
Taste
Astringency
Sweetness
Acidity
2
TOTAL
2-3
3
4
4
3
2
5
3
26-27
1
6a , Clear juice,
cold break
3
5
5
4
5
3-4
5
4
34-35
9a, Cloudy juice, 10a, Pulpy juice,
hot break
cold break
5
5
5
4
3
4
3
3
32
5
5
5
5
5
4
5
4
34
Notes:
1. The reference sample 6b is a clear juice (cold break, pressed, with deposit) without processing aid and stabilizer. For cloudy juice (hot break, pressed) and pulpy juice (cold break, pulping) without processing aid and
stabilizer, the same ratings were given except for appearance (rating 2 for both cloudy and pulpy juice) and
for astringency (rating 1 for pulpy juice).
2. The maximum total score is 50.
19
3. Process steps of pilot productions
The process steps of the pilot productions of the cashew juice are as follows.
All cashew apples
Collecting, transporting and storage of the cashew apples in stackable crates (well ventilated, layer thick1
ness of apples of not more than 15cm) -> Sorting -> Removing nuts -> Washing.
Cloudy juice, hot break (nr. 1)
0
2
0
Chopping washed fruits ->heating in steam jacketed kettle to 75 C -> Cooling to around 50 C -> Juice extraction
by pressing with manual basket press -> Finishing with 0,5 mm screen -> Adding processing aids and additives &
3
0
0
mixing -> Heating to 85 C in tube pasteurizer -> Store in filling tank at 85 C and circulation through the tuber
5
0
pasteurizer -> Filling cleaned bottles at 85 C -> Capping by hand -> Bottle laid on side for 3 minutes -> Cooling
in chlorinated tap water.
Pulpy juice, cold break (nr. 2a)
Chopping washed fruits -> Paddle pulping with 1 mm screen -> Finishing with 0,5 mm screen -> Adding pro3
0
cessing aids and additives & mixing -> Light pasteurization treatment in plate pasteurizer (60 C, 20 sec.) for
4
0
0
storage during the night -> Heating to 85 C in tube pasteurizer -> Store in filling tank at 85 C and circulation
5
0
through the tube pasteurizer -> Filling bottles at 85 C -> Capping by hand -> Bottle laid on side for 3 minutes ->
Cooling in chlorinated tap water.
Pulpy juice, cold break (nr. 2b)
Chopping washed fruits -> Paddle pulping with 1 mm screen -> Finishing with 0,5 mm screen -> Adding pro3
0
5
0
cessing aids and additives & mixing -> Heating to 85 C in steam jacked kettle -> Filling bottles at 85 C -> Capping by hand -> Bottle laid on side for 3 minutes -> Cooling in chlorinated tap water.
Cloudy juice, cold break (nr. 3)
Chopping washed fruits -> Juice extraction by pressing with manual basket press -> Finishing with 0,5 mm screen
3
0
-> Adding processing aids and additives & mixing -> Light pasteurization treatment in plate pasteurizer (60 C, 20
4
0
5
0
sec.) for storage during the night -> Heating to 85 C in steam jacked kettle -> Filling cleaned bottles at 85 C ->
capping by hand -> Bottle laid on side for 3 minutes -> Cooling in chlorinated tap water.
6
Clear juice, cold break
Chopping washed fruits -> Juice extraction by pressing with manual basket press -> Finishing with 0,5 mm screen
8
-> Adding gelatinized cassava starch & mixing -> Adding diatomaceous earth as filter aid (Dicalite Speedplus) ->
0
Filtering with filter press with W2 support sheets (Carlson filter sheet XE05) -> Heating to 85 C -> Filling bottles at
0
85 C -> Capping by hand -> Bottle laid on side for 3 minutes -> Cooling in chlorinated tap water. Notes
1. The apples were supplied with the nuts (see section 'Supply of cashew apples') and therefore the nuts
were removed. Under normal production conditions, the apples will probably be supplied without the
nuts.
2. Heating the fruits immediately after chopping and before pressing or pulping is called ''hot break''. If the
chopped fruits are not heated before processing this is called ''cold break''.
3. The materials are carefully added to the juice .The tapioca starch is first mixed in a container with some cold
water. Then cold raw juice is added while stirring. The suspension is then heated in a boiling water bath while
stirring vigorously. When the mixture thickens, heating and stirring is continued till all starch is gelatinized. If
necessary extra juice is added to keep the mixture fluent. The mixture is added slowly to the tank with the raw
juice while the stirrer is running.
The xanthan gum is mixed with 50% sugar. The mixture is put in a fine sieve and slowly sprinkled in the tank
with the raw juice while the stirrer is running.
The sodium sulphite is dissolved is some water and then added to the tank with the raw juice while the stirrer
is running. When everything is added, stirring continues for at least ten minutes before further processing.
4. This step was is some cases necessary because the prepared juice could not always be bottled on the
same production day.
5. During the circulation of the heated juice in the filling tank of the plant, quite some air is trapped and the juice
oxidizes rapidly. This caused discoloration, also due to the relatively small volumes in the tank (appr.300 litres)
and the slow manual filling process. In the second production (2a) the circulation and heating was reduced,
which resulted in less oxidation but after bottling one third of volume, the discoloration was too strong and the
filling had to be interrupted. After this production, the steam- jacketed kettles with manual stirring were used
for the hot-filling of the juice. In these kettles small volumes of approximately 50 litres could be heated and
filled within a period of 15 to 20 minutes. This reduced considerably the discoloration.
6. The pilot production of the clear juice has not taken place as the filter equipment of the Delicio plant could not
be adapted to clarify the juice. The listed process steps were planned but not executed.
7. The starch is added as is described under note 3. Yet, it is even more important to ensure proper gelatinization.
8. Approximately 1 - 2 gr filter aid per 100 litres raw juice, depending on flow through filter press.
20
4. Production Figures
Date (2012)
PRODUCTION
03-04
1
2a
04-04 Bottling:05-04
06/04
Quantity apples with nut (kg)
Region of origin
630
Leo, 25%
Orodara, 75%
Cold storage (5-10°C)
2b
3
05-04 Bottling:06-04
620
Leo, 20%
Orodara, 80%
393
Orodara
608
Orodara
Leo: 120
Orodara: 48
Leo: 24
Orodara: 60
95
75
Ambient temperature
Leo: 12
Orodara: 20
Leo: 8
Orodara: 12
12
12
Rejects (%)
Apples with nuts and no defects (kg)
Removed nuts (kg)
Processed apples without nuts (kg)
Raw juice (kg)
Raw juice - apple ratio (%)
Volume bottled (kg)
Number of bottles 250 ml
8,6
580
55
525
300
57
143
571 (321)1
2,7
603
59
561
320
57
962
383
9
354
35
319
210
66
1143
454
8,5
557
52
505
285
56
1473
587
Storage time (hrs):
1:
2a:
2b:
3:
Cloudy, juice hot break
st
Pulpy juice, cold break, 1 production
nd
Pulpy juice, cold break, 2 production
Cloudy juice, cold break
Notes:
1. Of the 571 bottles, 250 bottles are rejected because of too strong discoloration which is caused by oxidation
in the filling tank of the plant. 321 bottles are kept although the color of the juice is not up to standard.
2. The filling process was ended prematurely because of discoloration of the juice in the filling tank of the plant.
The color of the first 383 bottles is still acceptable.
3. Modified filling process without using the filling tank of the plant
Analyses and composition of the juices
Product
1.
1.
Cloudy juice, hot break
Raw juice
2 a/b. Pulpy juice, cold break
2 a/b. Raw puree
3.
3.
Cloudy juice, cold break
Raw juice
4. Clear juice, cold break
(prod, development sample)
4. Raw juice
pH
0
Brix
Cassava
starch
(mg/kg)
Xanthan gum
(E415; mg/kg)
SO2
(E221; mg/kg)
4,0
4,0
15,8
15,5
800
900
50
-
-
-
4,1/4,1
4,1/4,1
15,2/14,8
14,9/14,9
800/800
900/900
65/65
-
-
-
4,1
4,1
14,8
14,3
800
1000
65
-
-
-
4,1
17,0
-
-
-
4,2
16,5
-
-
-
21
Annex 2: Consumer Acceptance Study
1. Taste
Taste
Juice 1
very good
good
passable
not good
Total
16,30%
65,80%
17,30%
0,80%
100,00%
Juice 2
29,00%
55,30%
14,30%
1,50%
100,00%
22
Taste Cloudy Juice
sex
Educational Level
Primary or less
High school
University
Taste
Very good
Good
passable
Not good
Total
Very good
Good
passable
Not good
Total
Very good
Good
passable
Not good
Total
12-16
years
18,80%
62,50%
18,80%
0,00%
100,00%
12,50%
66,70%
20,80%
0,00%
100,00%
0,00%
0,00%
0,00%
0,00%
0,00%
male
age
16-45
> 45 years
years
12,50%
25,00%
66,70%
75,00%
20,80%
0,00%
0,00%
0,00%
100,00%
100,00%
19,40%
8,30%
55,60%
91,70%
23,60%
0,00%
1,40%
0,00%
100,00%
100,00%
8,30%
0,00%
75,00%
75,00%
16,70%
25,00%
0,00%
0,00%
100,00%
100,00%
12-16
years
25,00%
62,50%
12,50%
0,00%
100,00%
12,50%
66,70%
20,80%
0,00%
100,00%
0,00%
0,00%
0,00%
0,00%
0,00%
female
age
16-45
> 45 years
years
25,00%
37,50%
62,50%
50,00%
12,50%
12,50%
0,00%
0,00%
100,00%
100,00%
15,30%
20,80%
69,40%
66,70%
13,90%
12,50%
1,40%
0,00%
100,00%
100,00%
12,50%
12,50%
58,30%
50,00%
25,00%
37,50%
4,20%
0,00%
100,00%
100,00%
12-16
years
21,90%
62,50%
15,60%
0,00%
100,00%
12,50%
66,70%
20,80%
0,00%
100,00%
0,00%
0,00%
0,00%
0,00%
0,00%
Total
age
16-45
> 45 years
years
18,80%
31,30%
64,60%
62,50%
16,70%
6,30%
0,00%
0,00%
100,00%
100,00%
17,40%
14,60%
62,50%
79,20%
18,80%
6,30%
1,40%
0,00%
100,00%
100,00%
10,40%
6,30%
66,70%
62,50%
20,80%
31,30%
2,10%
0,00%
100,00%
100,00%
23
Taste Pulpy Juice
sex
Educational Level
Primary or less
High school
University
Taste
Very good
Good
passable
Not good
Very good
Good
passable
Not good
Very good
Good
passable
Not good
12-16
years
56,30%
43,80%
0,00%
0,00%
8,30%
66,70%
25,00%
0,00%
0,00%
0,00%
0,00%
0,00%
male
age
16-45
> 45 years
years
41,70%
25,00%
45,80%
62,50%
12,50%
12,50%
0,00%
0,00%
22,20%
16,70%
62,50%
70,80%
12,50%
12,50%
2,80%
0,00%
16,70%
12,50%
66,70%
75,00%
16,70%
12,50%
0,00%
0,00%
12-16
years
37,50%
50,00%
12,50%
0,00%
33,30%
41,70%
16,70%
8,30%
0,00%
0,00%
0,00%
0,00%
female
age
16-45
> 45 years
years
41,70%
50,00%
41,70%
50,00%
16,70%
0,00%
0,00%
0,00%
34,70%
20,80%
47,20%
50,00%
16,70%
25,00%
1,40%
4,20%
29,20%
37,50%
62,50%
62,50%
8,30%
0,00%
0,00%
0,00%
12-16
years
46,90%
46,90%
6,30%
0,00%
20,80%
54,20%
20,80%
4,20%
0,00%
0,00%
0,00%
0,00%
Total
age
16-45
> 45 years
years
41,70% 37,50%
43,80%
56,30%
14,60%
6,30%
0,00%
0,00%
28,50%
18,80%
54,90%
60,40%
14,60%
18,80%
2,10%
2,10%
22,90%
25,00%
64,60%
68,80%
12,50%
6,30%
0,00%
0,00%
24
2. Smell
Smell
Juice 1
good
not pleasant
no smell
Total
88,30%
8,80%
3,00%
100,00%
Juice 2
90,80%
4,80%
4,50%
100,00%
Smell Cloudy Juice
sex
Educational Level
Primary or less
High school
University
Smell
Good
Not pleasant
No smell
Good
Not pleasant
No smell
Good
Not pleasant
No smell
12-16
years
93,80%
6,30%
0,00%
95,80%
4,20%
0,00%
0,00%
0,00%
0,00%
male
age
16-45
> 45 years
years
95,80%
100,00%
0,00%
0,00%
4,20%
0,00%
86,10%
87,50%
12,50%
8,30%
1,40%
4,20%
70,80%
100,00%
20,80%
0,00%
8,30%
0,00%
12-16
years
93,80%
6,30%
0,00%
87,50%
8,30%
4,20%
0,00%
0,00%
0,00%
female
age
16-45
> 45 years
years
91,70%
87,50%
4,20%
0,00%
4,20%
12,50%
81,90%
95,80%
15,30%
0,00%
2,80%
4,20%
91,70%
87,50%
8,30%
0,00%
0,00%
12,50%
12-16
years
93,80%
6,30%
0,00%
91,70%
6,30%
2,10%
0,00%
0,00%
0,00%
Total
age
16-45
> 45 years
years
93,80%
93,80%
2,10%
0,00%
4,20%
6,30%
84,00%
91,70%
13,90%
4,20%
2,10%
4,20%
81,30%
93,80%
14,60%
0,00%
4,20%
6,30%
25
Smell Pulpy Juice
sex
Educational Level
Primary or less
High school
University
Smell
Good
Not pleasant
No smell
Good
Not pleasant
No smell
Good
Not pleasant
No smell
12-16
years
87,50%
6,30%
6,30%
87,50%
8,30%
4,20%
0,00%
0,00%
0,00%
Male
age
16-45
> 45 years
years
91,70%
100,00%
4,20%
0,00%
4,20%
0,00%
94,40%
91,70%
4,20%
4,20%
1,40%
4,20%
83,30%
100,00%
8,30%
0,00%
8,30%
0,00%
12-16
years
100,00%
0,00%
0,00%
83,30%
8,30%
8,30%
0,00%
0,00%
0,00%
female
age
16-45
> 45 years
years
95,80%
87,50%
0,00%
0,00%
4,20%
12,50%
86,10%
91,70%
8,30%
0,00%
5,60%
8,30%
95,80%
87,50%
4,20%
0,00%
0,00%
12,50%
12-16
years
93,80%
3,10%
3,10%
85,40%
8,30%
6,30%
0,00%
0,00%
0,00%
Total
age
16-45
> 45 years
years
93,80%
93,80%
2,10%
0,00%
4,20%
6,30%
90,30%
91,70%
6,30%
2,10%
3,50%
6,30%
89,60%
93,80%
6,30%
0,00%
4,20%
6,30%
26
3. Appearance
Appearance
Juice 1
good
good, clear
good, yellow
good, yellow and dense
Juice 2
78,80% good
0,30% good, light
good,
0,50%
dense
0,30% good, red
82,50%
12,30%
0,80%
0,80%
0,50%
good, red
and light
0,30%
13,00%
attractive
colour
0,30%
good, cloudy
dense
dense, yellow
not pleasant to look at
not nice
not nice and dense
0,30%
3,00%
1,80%
0,30%
0,30%
0,30%
light
light
light, clear
light, red
clear, red
not good
0,30%
1,00%
0,30%
0,50%
0,50%
0,30%
not presentable
0,30%
good, light
good, dense
passable
cloudy
cloudy, yellow
not presentable
too colour0,30%
ful
0,30%
0,30%
0,30%
0,30%
27
Appearance Cloudy Juice
sex
Educational Level
Primary or less
High school
University
Appearance
Good
Good, clear
Good,
dense
Dense
Dense,
yellow
Cloudy,
yellow
Good
Good,
dense,
yellow
Good, light
Good,
dense
Good,
cloudy
Dense
Not nice
Not presentable
Passable
Cloudy,
yellow
Good
Good,
dense
Dense
Dense,
yellow
Not pleasant to look
at
Not nice,
dense
12-16
years
68,80%
0,00%
male
age
16-45
years
70,80%
4,20%
12-16
years
87,50%
0,00%
female
age
16-45
years
83,30%
0,00%
> 45
years
100,00%
0,00%
> 45
years
87,50%
0,00%
12,50%
25,00%
0,00%
6,30%
12,50%
0,00%
6,30%
0,00%
0,00%
0,00%
0,00%
0,00%
12,50%
0,00%
0,00%
6,30%
4,20%
0,00%
0,00%
0,00%
0,00%
0,00%
0,00%
12,50%
70,80%
80,60%
70,80%
79,20%
80,60%
79,20%
0,00%
1,40%
0,00%
0,00%
0,00%
0,00%
0,00%
0,00%
0,00%
4,20%
1,40%
0,00%
25,00%
11,10%
16,70%
16,70%
12,50%
20,80%
0,00%
0,00%
4,20%
0,00%
0,00%
0,00%
0,00%
0,00%
5,60%
0,00%
0,00%
0,00%
0,00%
0,00%
2,80%
1,40%
0,00%
0,00%
0,00%
0,00%
0,00%
0,00%
1,40%
0,00%
4,20%
0,00%
0,00%
0,00%
0,00%
0,00%
0,00%
1,40%
0,00%
0,00%
0,00%
0,00%
0,00%
79,20%
100,00%
0,00%
66,70%
87,50%
0,00%
4,20%
0,00%
0,00%
12,50%
0,00%
0,00%
12,50%
0,00%
0,00%
8,30%
0,00%
0,00%
4,20%
0,00%
0,00%
4,20%
12,50%
0,00%
0,00%
0,00%
0,00%
4,20%
0,00%
0,00%
0,00%
0,00%
0,00%
4,20%
0,00%
28
Appearance Pulpy Juice
sex
Educational Level
Primary or less
High school
University
male
age
12-16
Appearance
years
Good
75,00%
Good, light
12,50%
Light
6,30%
Light
6,30%
Light, clear
0,00%
Clear, red
0,00%
Good
70,80%
Good, light
16,70%
Good,
12,50%
dense
Good, red
0,00%
Good, red
0,00%
and light
Light
0,00%
Light, red
0,00%
Clear, red
0,00%
Not pre0,00%
sentable
Too colour0,00%
ful
Good
0,00%
Good, light
0,00%
Attractive
0,00%
colour
Light
0,00%
Light, red
0,00%
Not good
0,00%
16-45
years
79,20%
20,80%
0,00%
0,00%
0,00%
0,00%
86,10%
9,70%
> 45
years
100,00%
0,00%
0,00%
0,00%
0,00%
0,00%
70,80%
16,70%
female
age
12-16
years
81,30%
18,80%
0,00%
0,00%
0,00%
0,00%
79,20%
20,80%
0,00%
0,00%
0,00%
0,00%
0,00%
0,00%
12,50%
0,00%
0,00%
0,00%
1,40%
0,00%
0,00%
0,00%
0,00%
1,40%
0,00%
1,40%
0,00%
0,00%
0,00%
0,00%
0,00%
0,00%
0,00%
0,00%
0,00%
0,00%
4,20%
0,00%
0,00%
0,00%
0,00%
1,40%
0,00%
0,00%
0,00%
0,00%
1,40%
0,00%
91,70%
4,20%
75,00%
0,00%
0,00%
0,00%
83,30%
8,30%
87,50%
12,50%
0,00%
0,00%
0,00%
4,20%
0,00%
4,20%
0,00%
0,00%
0,00%
12,50%
12,50%
0,00%
0,00%
0,00%
4,20%
0,00%
0,00%
0,00%
0,00%
0,00%
16-45
years
87,50%
8,30%
0,00%
0,00%
4,20%
0,00%
87,50%
9,70%
> 45
years
87,50%
0,00%
0,00%
0,00%
0,00%
12,50%
70,80%
25,00%
29
4. Preferences
Preference for Pulpy Juice
sex
Educational Level
Choice
Primary or less
High school
University
Cloudy
Juice
Pulpy
Juice
Cloudy
Juice
Pulpy
Juice
Cloudy
Juice
Pulpy
Juice
12-16
years
male
age
16-45
years
12-16
years
female
age
16-45
years
> 45
years
> 45
years
25,00%
33,30%
25,00%
37,50%
37,50%
50,00%
75,00%
66,70%
75,00%
62,50%
62,50%
50,00%
45,80%
45,80%
58,30%
41,70%
48,60%
50,00%
54,20%
54,20%
41,70%
58,30%
51,40%
50,00%
0,00%
50,00%
50,00%
0,00%
25,00%
37,50%
0,00%
50,00%
50,00%
0,00%
75,00%
62,50%
Preferences for Gender Groups
sex
male
Real
Cloudy Juice
88
85
173
44,00%
42,50%
43,30%
112
115
227
56,00%
57,50%
56,80%
Real
200
200
400
% of sex
100,00%
100,00%
100,00%
% of sex
Real
Pulpy Juice
Total
Total
female
% of sex
Preferences for Age Groups
12-16
years
Cloudy
Juice
Real
% of age
Real
Pulpy Juice
% of age
Real
Total
% of age
31
age
16-45
> 45 years
years
103
39
Total
173
38,80%
42,90%
48,80%
43,30%
49
137
41
227
61,30%
57,10%
51,30%
56,80%
80
240
80
400
100,00%
100,00%
100,00%
100,00%
30
Preferences for Educational Level
Real
Total
Cloudy Juice
% of educational
level
Real
Pulpy Juice
% of educational
level
Real
% of educational
level
Educational Level
High
Primary or less
University
school
33
115
25
Total
173
34,40%
47,90%
39,10%
43,30%
63
125
39
227
65,60%
52,10%
60,90%
56,80%
96
240
64
400
100,00%
100,00%
100,00%
100,00%
31