Description
Hibiscus (or bissap, as it is called in Senegal) is a valuable and versatile crop whose brightly coloured, star-shaped flowers are prized for their tart flavor, and can be made into a long list of by-products. Hibiscus jellies, jams, fruit pastes, traditional medicines, teas, syrups and refreshing drinks can be found in almost every market stall in West Africa. These beautiful flowers have a high concentration of vitamin C and have been proven to medically reduce high blood pressure.
Hibiscus (or bissap, as it is called in Senegal) is a valuable and versatile crop whose brightly coloured, star-shaped flowers are prized for their tart flavor, and can be made into a long list of by-products. Hibiscus jellies, jams, fruit pastes, traditional medicines, teas, syrups and refreshing drinks can be found in almost every market stall in West Africa. These beautiful flowers have a high concentration of vitamin C and have been proven to medically reduce high blood pressure.
Hibiscus flowers are multi colored and varied. About 200 species of hibiscus are known to exist, and each species has its own unique kind of flower. Hibiscus flowers are alternate, ovate to lanceolate leafs, often with a toothed or lobed margin.
The flowers are large, conspicuous, trumpet-shaped, with five or more petals, color from white to pink, red, orange, purple or yellow, and from 4–18 cm broad. Flower color in certain species, such as H. mutabilis and H. tiliaceus, changes with age. The fruit is a dry five-lobed capsule, containing several seeds in each lobe, which are released when the capsule dehisces (splits open) at maturity. It is of red and white colours.
In Nigeria, Hibiscus flower grows nearly throughout the year, though its peak production is during the dry season of November to April of the following year.
Dried hibiscus flower is used in the production of hibiscus tea. Hibiscus tea is a caffeine free herbal tea from a special type of hibiscus, called Roselle, the scientific name is Hibiscus sabdarrifa. Specifically, the tea is made out of the dried fruit part of Roselle, called calyx. It is in red color and tastes like berries.
Hibiscus is perhaps most commonly known for its use as a decorative flower, with its characteristic dark red petals and mild fragrance. In addition, the tropical plant is celebrated for its medicinal properties, and has recently seen an increase in demand worldwide. A potent extract derived from the flower can be used to make a tart tasting tea, which has good antioxidant properties, and may play a role maintaining good health.
Zobo drink is extracted from the flower Hibiscus Sabadariffa by hot water extraction method. The extracted drink is then formulated by addition of preservatives and other materials of nutritional value. The drink is important for its nutritional and medicinal value.
The raw material i.e Roselle Calyces is found in commercial quantities especially in northern part of Nigeria.
This report seeks to examine the financial viability or otherwise of establishing zobo drink production plant in Nigeria using dry hibiscus flower as the raw materials.
The proposed production volume is one thousand five (1,500) Litres per day at 100% capacity utilization. The plant would operate at eighty percent (80%) of the installed capacity for a single shift of eight (8) hours per day for three hundred (300) working days per annum and producing seven hundred and twenty (720,000) bottles of fifty (50) cl.
