PRODUCTION OF WHITE WINE FROM PINEAPPLE 2011 EC

Plant Design and Economics project on production of

white wine from pineapple
prepared by
Negash Abebe 0095 /07

Tesfaye Girmaw 0719/07

Yordanos Girma 1686/07

Submission date 22/05/2011

Submitted to Zelalem B.

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PRODUCTION OF WHITE WINE FROM PINEAPPLE 2011 EC

EXCUTIVE SUMMERY
Wine is one of the most recognizable high value added products from fruits. Wine manufacture
processes involve relatively straight forward. Human sense of smell and taste may use to assess the
flavor of the wine. In addition to flavor recognition and description, there are also the perceptions of
mouth feel, temperature, bubbles; etc. Wine is also drunk for its stimulant properties that derive from
ethyl alcohol, forms by the fermentation of sugars. The technological process of wine production can be
categorized into three main stages. Those are Reception of fresh pineapple, wine making operation takes
and Final operations. Fermentation is a process of deriving energy from the oxidation of organic
compounds, such as carbohydrates, which is usually an organic compound, as opposed to respiration
where electrons are donated to an exogenous electron acceptor, such as oxygen, via an electron transport
chain. Factors Influencing Fermentations are; temperature, PH, sugar content, Micro-organism, acid and
yeast. The total dissolved solids decrease and total suspended solids increase as the fermentation period
increase. Evaluation of cost the payback period is 2 year, Net present value is Non-negative, Rate on
investment is 43.7% net present value ratio is greater than one. The above characteristics indicate that
the project is acceptable.

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Table of Contents
EXCUTIVE SUMMERY ........................................................................................................................................... I

CHAPTER ONE ........................................................................................................................................................ 1

1. INTRODUCTION ................................................................................................................................................ 1

1.1. Background ..................................................................................................................................................... 1

1.2 Problem Statements ......................................................................................................................................... 2

1.3. Objectives of the Study ................................................................................................................................... 2

1.3.1. General Objective .................................................................................................................................... 2

1.3.2. Specific Objectives .................................................................................................................................. 2

1.4. Significance of the project .............................................................................................................................. 2

1.5. Scope of the study ........................................................................................................................................... 2

CHAPTER TWO ....................................................................................................................................................... 4

2. LITERATURE REVIEW ...................................................................................................................................... 4

2.1 Introduction ...................................................................................................................................................... 4

2.1.1. World demand of wine ............................................................................................................................. 5

2.1.2. Local demand of wine .............................................................................................................................. 6

2.2. Source of raw material identification .............................................................................................................. 6

2.2.1. Raw material used around the world........................................................................................................ 7

2.2.2. Factors affecting raw material selection .................................................................................................. 8

2.3. Process Descriptions of Wine Production from Pineapple Fruit .................................................................... 9

2.4. Applications of white wine ........................................................................................................................... 12

CHAPTER THREE ................................................................................................................................................. 14

3 Mass and material balance .................................................................................................................................... 14

3.1Mass balance ................................................................................................................................................... 14

3.2 Total energy balance ...................................................................................................................................... 18

CHAPTER FOUR.................................................................................................................................................... 19

4 .1 Equipment Sizing and Design ....................................................................................................................... 19

4.2 Design of major equipment ............................................................................................................................ 21

4.2.1. Mechanical design of Mixer .................................................................................................................. 21

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4.2. 2 Design of Fermenter and Ageing Vessel ............................................................................................... 22

4.2.3. Mechanical Design Well thickness of the fermenter vessel ................................................................... 23

4.2.4. Determination of the three main types of primary stress for cylindrical pressure vessel ...................... 25

4.2.5. Agitation design for primary fermenter ................................................................................................. 26

CHAPTER FIVE ..................................................................................................................................................... 27

5. Cost Estimation .................................................................................................................................................... 27

5.1 Raw material cost ........................................................................................................................................... 27

5.2 Equipment cost............................................................................................................................................... 27

5.3 Fixed capital investment estimation ............................................................................................................... 28

5.4. Total product cost estimation ........................................................................................................................ 31

5.5. Direct production cost ................................................................................................................................... 33

5.6 Profitability analysis .................................................................................................................................... 34

5.7 Discount cash flow rate of return (DCSRR or IRR) ...................................................................................... 35

CHAPTER SIX ........................................................................................................................................................ 38

6.1 Plant Siting and Location ............................................................................................................................... 38

6.1.1 Environmental impact assessment .......................................................................................................... 38

7.1. Conclusion .................................................................................................................................................... 40

7.2. Recommendation .......................................................................................................................................... 40

Reference ................................................................................................................................................................. 41

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List of table
Table 2.1 The most wine consumer countries over the world per a year ................................................... 9
Table 2.2 local demand of wine ................................................................................................................ 10
Table 5.1 Raw material cost with transportation ...................................................................................... 29
Table 5.2 purchased equipment ................................................................................................................ 30
Table 5.3 Direct cost ................................................................................................................................ 32
Table 5.4 shows categories of indirect cost part with ranges and selected percentage. ........................... 33
Table 5.5 Direct labor cost (DLC) ............................................................................................................ 34
Table 5.6 Indirect cost (ILC) .................................................................................................................... 35
Table 5.7 Discount cash flow calculation ................................................................................................. 38
Table 5.8 Discount cash flow rate of return (DCSRR OR IRR) .............................................................. 39

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List of figure
Figure 1 process flow diagram of white wine production........................................................................................ 16
Figure2 Plant layout ................................................................................................................................................. 42

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CHAPTER ONE
1. INTRODUCTION
1.1. Background
Wine is one of the oldest fermented alcoholic beverages in the world, which is defined as the product of
fermenting fruit like grape, pineapple, antis, blaming, banana, mango, and other fruit juice with yeasts.
The term “wine “is also used loosely to refer to alcoholic beverages where other fruits and even
grains are used as fermentation substrates, giving them so-called names as “fruit wine” or “rice
wine”. Wine is one of the most recognizable high value added products from fruits. It can also be
used as a substrate for the manufacture of vinegar, a by-product of wine manufacture (Okeke, etal.2015).
Wine manufacture is challenging in which marketable product can be obtained, but the processes
involved in its production are relatively straight forward highly acceptable wines can be made
practically from all fruits and it can be fermented with yeast that occurs naturally in grape and in
other countries where grape is not produced, emphasis is usually placed on other fruits for wine
making (Ronald 2008).
There are some soft fruits from both temperate and tropical regions whose pigment stability and flavor
profiles match those of any wine from grapes, but suffer from the lack of intensive research and
development given to grape wine. Reports on tropical fruit wines have been mainly on exotic species
such as pineapple, banana citrus, mango, pawpaw, apple, strawberries etc. (Okeke,etal.2015). Pineapples
are an important staple starchy food. It is a seasonal and highly perishable fruit, which can be available
all year round. The large quantity of pineapple and plantains provides the potential for industrial use. In
addition, any application to produce a marketable, value-added product will improve pineapple-
farming economies and eliminate the large environmental problem presented by pineapple waste.
Pineapple could then compete in the market, either as pineapple juice or as mixtures with other juices
because of its flavor and aroma (Ronald 2008).
Pineapple (Ananascomosus) belonging to the Bromeliaceous family is grown in different parts of
Ethiopia for the local market and it used as a fruit crop has a lot of economic, nutritional,
medicinal and industrial importance. Pineapple as food for human consumption contains about 81.2-
86.2% moisture, 13-19% total solids of which sucrose, glucose and fructose.

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1.2 Problem Statements

Most of the time wine is produced from grape. But grape grown in limited area of the world or
agro ecological and in addition that it is seasonal. Due to this there is a lack of wine for the
matter of insufficient availability of raw materials or grape. At this time excess pineapple is
produced especially high land area in Ethiopia, but this excess product is use only for home
consumption not used for industrial process. Due to this the habits of most of the peoples use pineapple
as a source of food without industrial application. Due to this reason, the studies is depending on the
production of wine from pineapple and improve the application of pineapple in beverage industry to
encourage the knowledge for the advantage of this starch source to wine industry. The price of grape is
increased from year to year and low production of wine due to environmental factors and adulteration
which causes negative consequences for Ethiopian wine industries. Additionally, the most parts in
Ethiopian the weather condition is cold and grape growth in lowlands. Therefore, this study deals with
need to pineapple as the substitute for grape and increasing the market demand of pineapple, but
Ethiopia has a good agro-ecological for pineapple production for year round. Therefore, additional
feedstock is needed to produce wine throughout the year, so pineapple is the one, which can
reduce the scarcity of wine in the country.

1.3. Objectives of the Study

1.3.1. General Objective

The objective of this study is production of white wine from pineapple fruit.

1.3.2. Specific Objectives

 To develop production process of wine from pineapple fruit.
 To design the major equipment of pineapple wine production.
 To determine the size of major equipment’s.

1.4. Significance of the project

 To substitute raw material of grip fruit by raw material of pineapple in order to get alternative
product of wine.
 To increasing shelf life of pineapple by converting in terms of wine product.
 To open eye for farther research work in the area.
 To create job opportunities for the employer.
 To maintain the highest ethical standards in the conduct of the business.

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1.5. Scope of the study

The scope of this project is production of white wine from pineapple. White wine was not
produced in our country. Therefore, to reduce the input of this wine we select production of white wines.
The production of this wine is characterized physically such as color, Aroma, Flavor, Odor, PH
specific gravity etc. The preliminary economic analysis and environmental consideration of the
production of wine plant, we designing some major plant equipment for which used to produce
wine and also consider conservation of environmental sustainability buy using appropriate production
systems. In addition, any application to produce a marketable, value-added product will improve
pineapple-farming economies and eliminate the large environmental problem presented by pineapple
waste. The main production process which include; harvesting raw pineapple, washing, peel, pressing
out the juice, fermenting, aging and bottling.

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CHAPTER TWO
2. LITERATURE REVIEW
2.1 Introduction
Wine takes its name from the old English word win, which is pronounced wean, which in turn is based
on the Latin word vinum(Ronald 2008). It has an archeological record dating back more than 7.5
thousand years. The earliest suspected wine residues come from the early to mid-fifth millennium B.C.
Hajji Firuz Tepe, in the northern Zagros Mountains of Iran. Evidence from Neolithic pottery from
Georgia suggests that contemporaneous wine production was dispersed throughout the region. Older
examples of fermented beverages have been discovered, but they appear to have been produced from
rice, honey, and fruit (hawthorn and/or grape). Such beverages were being produced in China (Ronald
2008).
The first unequivocal evidence of intentional wine making appears in the representations of wine presses
from the reign of Udimu (Egypt), some 5000 years ago, southern Caucasia. This area includes parts of
present-day northwestern Turkey, northern Iraq, Azerbaijan, and Georgia (Ronald 2008) The ancient
world earliest piece of solid evidence is a wine stain found in Iran on a Persian amphora dated around
3500BC, earliest mention around the Mediterranean is around 1500B.C by the Greeks & Phoenicians
who colonized this whole region, the Romans domesticated it and extended its growth throughout
Europe, from 5th century they left the foundations for the famous French vineyards of the modern world
(James 2010). The middle ages:-the medieval period rises, the Church was repository of skills of
civilization in the dark ages, monks understood that the slopes of hills, were better locations for
vineyards, they developed the art of selecting the vine Stock to suit the ground conditions, (the greatest
oenologist Benedictine Monk Dom Perignon although blind while based at Haut Villiers Abbey perfects
(Champagne) luxurious, the aristocracy would beg for it in this period. Cultivation of the Vine helps to
provide sustainable economic stability for many countries (Boulton and L.F. Bisson 1996).

17th century onwards, Change in tastes chocolate (Central America), coffee (Arabia) tea (China). These
new beverages all challenged wine and it needed change. The drive for quality and innovation in wine
begins and into the 20th century and with the advances Department of Chemical Engineering (Food
Stream) Thesis project on wine production from pineapple fruit Page 6 brought about through the
industrial revolution and scientific discoveries wine flourishes (Johnson, 2003). Wine probably appeared
in Europe at about 4500BC in what is now Bulgaria, and Greece, and was very common in ancient
Greece, Thrace and Rome. Wine has also played an important role in religion throughout history. The
Greek god Dionysus and the Roman equivalent Bacchus represented wine, and the drink is also used in
Catholic Eucharistic ceremonies and the Jewish Kiddush. Most commercially produced wines are

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usually made from fermented grapes; this fermentation process is not done by introducing any chemicals
or sugar but by adding different species of yeast to the crushed grapes.

Yeast has the capability of converting grapes into an alcoholic compound and removing the sugar
content in it for the production of different types of wines. Sometimes wines are produced from different
types of fruits like; Paw-Paw, mango, Pineapple, Banana, Lemon, Watermelon etc. here the wine so
produced bears the name of the fruit or fruit mixture used in its production (Okeke, et al. 2015). Today a
variety of vine is found growing all over the world due to the wide variety of climates. The vitisvinifera
species is the primary species in making most of the wines. New routes have been established to the
wine industry due to the varieties and vintages that come from all over the world. Due to the captivating
history of the wine and profound interest in their wine France novices and connoisseurs like in searching
the perfect taste of the wine. Certainly, a wine is available for everyone in the world.

2.1.1. World demand of wine

Table 2.1 the most wine consumer countries over the world per a year(CSA13/14)

Countries Demand of wine litter per a Forecasted demand of wine in

year (%) litter per year (%)
Timor-Leste 75.9 80
Equatorial Guinean 72.2 76.3
Italy 65.6 72.8
Sao Tome and Principe 60.2 67
Uruguay 59.9 66.7
France 56.4 63.5
Portugal 55.5 60
Georgia 49.8 57.5
Denmark 48.2 56.6
Greece 47.3 55.3
Montenegro 47 53
Slovenia 46.8 51.7
Andorra 45.3 50.7
Croatia 44.8 47.2
Luxemburg 42.8 45

Generally over the word 38% of wine is demanded per year.

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2.1.2. Local demand of wine

Projecting the demand of wine in Ethiopia

The demand for wine is mainly a function of urbanization, income growth, demography growth and
expansion of catering and recreational centers as well as change in food habit of the population. From
Table it is observed that in the last ten years the apparent consumption of wine has grown at an average
rate of 19%. The future demand for wine is forecasted on the assumption that at least a 12% growth rate
will prevail during the forecast period. The projected demand is shown in Table below.

Table 2.2 local demand of wine (CSA13/14)

Year Forecasted demand Existing local supply Unsatisfied demand

2008 92656 64526 28130
2009 103774 64526 39248
2010 116226 64526 51700
2011 130173 64526 656476
2012 145793 64526 81267
2013 162688 64526 98162
2014 182610 64526 118084
2015 204523 64526 139997
2016 229065 64526 164526
2017 256552 64526 192026

2.2. Source of raw material identification

Ethiopia pineapples come in two main varieties, the old time favorite Red Spanish and the new net
export, the Smooth Cayenne. Due to the fact that pineapple farming is still in its mid-production stages
in the horn of Africa nation, the fruit is mostly accessible in mainly east and southern areas.They began
with the Red Spanish cultivar with its characteristic purplish spiky colors and sizable fruit nestling in the
long vines.
Ethiopia pineapples are endowed with both Smooth Cayenne and Red Spanish. Smooth Cayenne grows
in awash melkasa near Adama city. It is characterized by relatively soft, spiny leaves and yellowish
smooth innards, with a very welcoming odor. Its shape is a rounded square. It is this feature of shape
together with its minimum weight of 2 pounds that make it one of the best shipping fruits as it fits
snugly into packing boxes. Red Spanish, on the other hand, is characterized by a beautiful shape and
slender body with reddish purplish spiky hard leaves. Ethiopian farmers are producing the currently

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more popular Smooth Cayenne as it has considerably higher market potential than the Red Spanish,
especially in Europe.
2.2.1. Raw material used around the world
Functional benefits
Pineapple (Ananus comosus, Bromeliaceae) is a wonderful tropical fruit having exceptional juiciness,
vibrant tropical flavour and immense health benefits. Pineapple contains considerable calcium,
potassium, fibre, and vitamin C. It is low in fat and cholesterol. Vitamin C is the body's primary water
soluble antioxidant, against free radicals that attack and damage normal cells. It is also a good source of
vitamin B1, vitamin B6, copper and dietary fibre. Pineapple is a digestive aid and a natural Anti-
Inflammatory fruit. A group of sulfur-containing proteolytic (protein digesting) enzymes (bromelain) in
pineapple aid digestion. Fresh pineapples are rich in bromelain used for tenderizing meat. Bromelain has
demonstrated significant anti-inflammatory effects, reducing swelling in inflammatory conditions such
as acute sinusitis, sore throat, arthritis and gout and speeding recovery from injuries and surgery.
Pineapple enzymes have been used with success to treat rheumatoid arthritis and to speed tissue repair as
a result of injuries, diabetic ulcers and general surgery. Pineapple reduces blood clotting and helps
remove plaque from arterial walls. Studies suggest that pineapple enzymes may improve circulation in
those with narrowed arteries, such as angina sufferers. Pineapples are used to help cure bronquitis and
throat infections. It is efficient in the treatment of arterioscleroses and anaemia. Pineapple is an excellent
cerebral toner; it combats loss of memory, sadness and melancholy. Pineapple fruits are primarily used
in three segments, namely, fresh fruit, canning and juice concentrate with characteristic requirements of
size, shape, colour, aroma and flavour.
Pineapple is used around the world as;
 Potential Anti-Inflammatory and Digestive
 Antioxidant Protection and Immune Support
 Manganese and Thiamin for Energy Production and Antioxidant Defenses
 Protection against Macular Degeneration
 Juice
 Animal Feed
 Folk Medicine
 Ornamental Value
The main uses are as follow
1. Nutritional Value
Pineapple is a wonderful tropical fruit having exceptional juiciness, vibrant tropical flavor and immense
health benefits. Pineapple contains considerable amount of calcium, potassium, vitamin C,

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carbohydrates, crude fibre, water and different minerals that is good for the digestive system and helps
in maintaining ideal weight and balanced nutrition.
2. Uses as Food
Pineapple fruits exhibit high moisture, high sugars, soluble solid content ascorbic acid and low crude
fibre. Thus pineapple can be used as supplementary nutritional fruit for good personal health .The
pineapple fruits are normally consumed fresh or as fresh pineapple juice. Field ripe fruits are best for
eating fresh, and it is only necessary to remove the crown, rind, eyes and core. Pineapple may be
consumed fresh, canned, juiced, and are found in a wide array of food stuffs - dessert, fruit salad, jam,
yogurt, ice cream, candy, and as a complement to meat dishes.

3. Medicinal Value
Pineapple can be used as supplementary nutritional fruit for good personal health. Pineapple fruits are an
excellent source of vitamins and minerals. One healthy ripe pineapple fruit can supply about 16.2% of
daily requirement for vitamin C. Vitamin C is the body's primary water soluble antioxidant, against free
radicals that attack and damage normal cells. A powerful antioxidant, vitamin C supports the formation
of collagen in bones, blood vessels, cartilage and muscle, as well as the absorption of iron. Vitamin C
also retards the development of urinary tract infections during pregnancy and reduces the risk of certain
cancers.
2.2.2. Factors affecting raw material selection
 Properties of pineapple
 Location of pineapple farm
 Availability of pineapple
 Cost of pineapple
 Process parameters
 Transportation
The following indicate the type of questions that are likely to-be considered in trying to arrive at
answers to the above general questions.
Properties:
 What chemical properties are required? Will the properties be required at low temperatures, about
room temperature or high temperatures?
Considering the environment to which the material will be exposed and the possibility of pollution.
Location
Is pineapple nearly available for processing industry of wine?

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Availability:
 Is the pineapple readily available? Is it, for example, already in store, or perhaps quickly obtainable
from normal suppliers?
 Are there any ordering problems for that pineapple?
Is the material only available from special suppliers? Is there a minimum order quantity?.
Cost:
1. What is the cast of the pineapple?
2. What quantity is required?
What quantity of product is to be produced per week, per month, per year? What stocking policy should
be adopted for the material? Will expensive skilled labour be required?
Processing Parameters:
1. Are there any special processing requirements which will limit the choice of pineapple? For
example, does the pineapple have to be cast or perhaps extruded?
2. Are there any pineapple treatment requirements?
For example, does pineapple have to be annealed or perhaps solution hardened?
3. Are there any special tooling requirements?
For example, does the hardness of pineapple required of a material mean special cutting tools are
required?

2.3. Process Descriptions of Wine Production from Pineapple Fruit

 Harvesting
As the pineapple ripen the concentration of sugars and aroma compounds rises and the concentration of
acids falls. The aim at harvest is to pick the pineapple at their optimum composition. This depends on
the type of wine to be produced. For example, sparkling wine requires a higher acidity than still table
wine. The development of the pineapple is followed by taking samples of the pineapple at regular
intervals from a few weeks before the expected optimum levels will be reached. When optimum levels
are reached, the pineapples are harvested.
 Washing
The pineapple thoroughly, removes the stem and cut the pineapple in to large pieces, rind and all.
During this time impurities wash away from pineapple. Department of Chemical Engineering (Food
Stream) Thesis project on wine production from pineapple fruit.
 Peeling
The outer part of the fruit is removed by peeler machine to make safe process and to achieve quality
product.

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 Weighing, Slicing and Blending

A certain amount of pineapple is measured by using electronic beam balance and cutting of pineapple
into thin, relatively broad slices. After that the juice is perfectly mixed in order to get kind or quality
product.
 Addition of other ingredient
The sugar and citric acids are added in the tank that contains the clear juice. Sugar is used for food
source for yeast and the main purpose of addition of citric acid in the extracted juice is used to make the
standard alcohol continent.
 Pitching
After the addition of other ingredient water is added into the pitching tank in order to perform safe
operation and to balance the added ingredient.
 Fermentation
Fermentation is begun by inoculating the juice with the chosen wine yeast. These yeast catalysts a series
of reactions that result in the conversion of glucose and fructose to ethanol:
C6H12O6→ 2C2H5OH + 2CO2
A wine fermentation has two distinct stages. These are primary and secondary fermentation also
sometimes described as aerobic and anaerobic fermentations. The Primary Fermentation will typically
last for the first three to five days. On average, 70 percent of the fermentation activity will occur during
these first few days. And in most cases, you will notice considerable foaming during this time of rapid
fermentation. The primary fermentation is also called an aerobic fermentation because the fermentation
vessel is allowed to be opened to the air. This air plays an important role in the multiplication of the
yeast cells. Mostly wines are typically fermented at higher temperatures up to (15 - 18 °C). Fermentation
at higher temperatures may have adverse effect on the wine in stunning the yeast to inactivity and even
"boiling off" some of the flavors of the wines. Alcohol is being produced during the primary
fermentation as well as, but a significant portion of the yeast's energy is being devoted to reproducing
itself. The Secondary Fermentation is when the remaining 30 percent of fermentation activity will occur.
Unlike the typical four to seven days the primary fermentation takes. So as you can start to see, the
secondary fermentation is much slower with less activity at any given time. The secondary fermentation
is an anaerobic fermentation which means that air exposure is to be kept to a minimum. This can easily
be done by attaching an air lock to the fermentation vessel. It is this reduction in air exposure during the
secondary fermentation that entices the yeast to forget about multiplying and start giving its energy
completely to making alcohol. Among the particulars considerations that are often important to wine
makers yeast is a tendency to facilitate the fermentation process.
 Filtration

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Many white wines requires the removal of all potentially active yeast and lactic acid bacteria if they are
to remain reliably stable in bottle and this is usually now achieved by fine filtration. This is a purely
physical process and involves the separation of liquid (wine) from any sediment deposits or „suspended‟
particles.
 Aging
After fermentation is completed the new wine must be aged 1-3 weeks. The aging of wine, and its ability
to potentially improve wine quality, distinguishes wine from most other consumable goods.
 Matured wine bottling
A wine bottle is a bottle used for holding wine, generally made of glass.

WATER
P-FRUIT

CRUSHER
PILLER
PA P-FRUT SWA SH W-FRUT H-MILL

F-FRUIT

D-WATER

UNS-JUIC

F-JUC
STRALIZ E
PUMP1
F-JUICE S-JUICE
FILTER MIXER

SLUDGE

M-JUCE

F-TA NK F-WINE
F-WWINE PUMP2
FILTER2 W-PWINE S-TA NK

SILUGES
W-WINE

Figure 1 process flow diagram of white wine production

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2.4. Applications of white wine

1. It contains antioxidants.
In the battle against fighting off free radicals that cause terrible health problems such as cancer, wine
could be your answer. Wine is full of antioxidants that attack free radicals when they come lurking
around. When choosing your wine for antioxidants, go with white.
2. It boosts the immune system
While you probably shouldn't stop taking your daily vitamins, drinking a glass of wine daily can give
your immune system a boost. Moderate alcohol consumption can ward off infections and keep your
immune system in check.
Don't get too carried away, though. Excessive consumption can lead to negative effects that defeat the
whole purpose or drinking wine for an immunity boost.
3. It increases bone density
As we get older, our bones get more brittle. You could increase your calcium intake by drinking milk, or
you can do yourself a real favor and sip on a relaxing glass of wine.
4. It reduces the risk of stroke
Moderate consumption of wine - and alcohol in general - can prevent blood clotting. Wine acts as a
natural blood thinner, breaking up any blood clots that could lead to a stroke. This lower risk of blood
clotting is more beneficial to females than males.
5. It reduces the risk of heart disease
In the battle against heart disease, taking all necessary precautions is well worth it - especially when it
involves wine. The tannins found in red wine contain procyanidins - phenols which neutralize free
radicals - that have shown to be effective in preventing cardiovascular disease.
6. It can lower cholesterol
Have bad cholesterol and no dietary guidelines? Pour a bowl of your Cheerios in the morning and stick
to wine at night. Those procyanidins in red wine that promote a healthy heart also promote lower
cholesterol.
7. It reduces the risk of type 2 diabetes
Let's face it, diabetes flat out sucks. You can't indulge in cravings without first considering the health
repercussions that result in more than a larger waistline. The good news is that if you are at risk for type
2 diabetes, wine may help.
8. It reduces the risk of cancer
In the battle against cancer, wine may is on your side. The risk of colon cancer, prostate cancer, and
breast cancer can be reduced by drinking a glass of wine. The antioxidants combat nasty free radicals

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that allow cancer to thrive. Red wine especially is beneficial, as the resveratrol that fights against heart
disease also fights against cancerous cells.
9. It improves cognitive function
It may sound crazy, but drinking a glass of wine is like food for the brain. Drinking a single glass has
shown to improve brain function. The chemicals in red wine prevent the brain's neurons from dying off.
10. It promotes longevity
When you hear about healthy living and longevity, time and time again the Mediterranean diet comes
up. At the core of that diet, beyond olive oil and vegetables, is wine. There is something magical inside
the daily glass of wine that increases life span. And that magical thing is resveratrol.

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CHAPTER THREE
3 Mass and material balance
3.1Mass balance
The plant is assumed to cover only 20% of the 2017 unsatisfied demand and hence designed to have a production
capacity of 77526.8 hector-liters of assorted wine products from fresh pineapple fruit based on 300 working days
and two shifts per day.
Industrial scale up from laboratory work
Scaling up is possible by material balance for equipment’s and finding corresponding value of
The proposed capacity, 77,526 Hector liter/yr.
The following assumption has been taken:
 Batch process
 300 operating days per year
 Number of batch per weak = one batch/week
 Number of batch per year =43batch /year
 Wine production per batch = 77,526hecto liter/year/43batch/year = 1803 hl/batch
 Wine production per day = 1803 hl /batch Batch /7 day = 257.57hl/day
 Wine production per hour = 257.57hl/day day/24 hr. = 10.73 hl /hr

Where = density of pineapple

ρ=999kg/m3
v=1073lit /hr

The mass of dirty is 28%of mass of fresh pineapple

Mass of pure wine=17152-4802.5=12349.44kg/day

 Material balance on peeler
The mass of dirty is 28% of mass of MFP Mass balance

Mass of
Mass of fresh Peeler
inedible
pineapple part

Mass of
edible part

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Assume steady state

The mass of dirty is 28%of mass of MFP General mass mass balance
Mass input = mass output
MFP= MUD + MD
MFP= MD+ 0.28MFP
MFP (1-0.28) = MD
MD=294kg
MUD = MFP-MD

Where;
MFP = mass of fresh pineapple

MUD = Mass of inedible part

MD= mass of edible part

 Mass Balance on juicer MW

MD Juicer MJ

Mass balance
Where
MU= mass of edible

MW= mass of water

MJ= mass of juice

Input= Output

MJ = MD + MW

MJ= 776kg+310 = 1086kg

 Mass balance on the fermenter

MA

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MFW
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Where

MA = mass of additive

MJ = mass of juices

MFW= Mass of fermented wine

Mass Input= mass Output

MA = M sugar +M water +M lemon+ M yeast +M (NH4)2SO4

MA= 310kg + 776kg+ 5.68 kg+ 17 kg+ 4.55kg= 1098.55kg

There is chemical reaction on fermentation

C6H12O 6+yeast 2C 2H 5OH+2CO 2+2CO2

Assume that; 1kg=1L

MCO2 = mol xMCO2

From the reaction the mass of CO2 is 2(12+32) =88kg

From general mass balance

Mass in = mass output

MJ + MA = MCO2 + MFN

Therefore the mass of fermented wine

MFW = (MA + MJ) – MCO2

MFW = (1098.5kg + 1079 kg) – 0.088kg

MFW = 2177.4kg

 Mass Balance on filtration MFW

Where; MNW= mass of new wine

M C= mass of cake Filter MNW

Mass Input= Mass Output

Assume that the mass of cake is 2%of the fermented wine

MC
MFW= MNW+ MC

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MFW –2%MFN = MNW

MFW (1 – 0.02) = MNW

MNW = 2177(1- 0.02) =2133 Kg

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3.2 Total energy balance

Energy balance on juice heater
The juice will be heated from 25oc to 65oc
Q=
Where: Q=heat required
Mmj=mass of mixed juice=758
Cp=specific heat capacity of mixed juice
Tout=150oc
Tin=25oc
Cpave=
Cpave=
Cp of pineapple=
Then cpave=
Q=
Q=
Q=

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CHAPTER FOUR
4 .1 Equipment Sizing and Design
A. Sizing of pineapple fruit storage tank Volume

Assume the volume of storage tank is 90% full therefore total volume of storage tank
estimated as follow

Volume of pineapple storage tank 96m3

B. Sizing of sanitization

V pineapple

The mass of pineapple fruit per batch cycle (m) = 12349.44kg/day

Density of pineapple fruit=999kg/m3
The number of batch is three batches per cycle

If sanitizer is 90% full in each cycle the volume of the sanitizer is estimated as follows

C. Sizing of fruit crusher

V pulp=

The mass of pulp= 4802.56 kg/day

( )
m3

Three batch per cycle so V pulp =11.22 m 3

If the crusher 90% is full the volume of the cylindrical chamber of the crusher estimated

as flow. V cylindrical chamber=

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D, Sizing of mixer
The volume of mixture = the volume of pulp + the volume of water

From the mass balance mass of pulp per batch cycle (MP) = 4802.56kg/day

Mass of water (MW)=

33.65 m3 + 33.94 m3 = 67.58 m3

If the mixer is 90%full in each batch then the volume of the mixer estimated as follow

m3

V mixer = 32.18m3
D. Sizing on separator

From the mass balance the mass of mixture (M mix) =16976 kg/day
Average density of the mixture (ρ avg) = 0.7ρwater +0.3ρpulp
=0.7(1000kg/m3) +0.3(999kg/m3) =999.7kg/m3

m3

If the separator 90% is full the volume of the cylindrical chamber of the crusher estimated as
flow

m3

The number of batch per cycle is three batches per cycle:

V mixer = 44.03m3
G. Sizing for fermentation tank
Density of the mixture = 999.7 kg/m3
From the mass balance the mass of mixture (M mix) =34384kg /day

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If the fermentation vessel 90 %is full then the volume of the fermenter vessel is estimated as
follow. V fermenter vessel

H. Sizing on aging tank

From the mass balance the mass wine (Mw) = 15043 kg /day.
Density (ρ) = 999.7kg/m3

3
V=

The number of batch per cycle is three batches per cycle is 35.11 m3
If the vessel 90 %is full then the volume of the vessel is estimated as follow.
Volume = 105.33 m3 /0.9 = 39 m3
4.2 Design of major equipment
4.2.1. Mechanical design of Mixer
Assumption:
 The shape of the mixer is cylindrical conical bottom and head.
 Height to diameter ration is 1.5.
 The bottom external conical angle is 65⁰.
 Material of construction for mixer is stainless steel.
 The vessel has uniform thickness
A. Dimension analysis of mixer

The volume of the vessel = V cone +V cylinder

Vtotal= )

Volume of vessel = 75.08m3

Then

The substituted the value in the above equation

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( )

75.08m3 = 2.465D 3 then D 3 = 2.465m3

Therefore the diameter of the vessel (D) = 3.1m.
The total height of the vessel (h) = 4.68m.
The height of the conical section of the vessel (a) = 1.55m (Coulson & Richardson‟s 2005).
B. Well thickness of the mixer
For a cylindrical shell the minimum thickness required.

Where: - Pi = the internal pressure of the vessel

Di = the internal diameter of the vessel
J = joint factor C is corrosion allowances = 2mm
f = the material property  Hydrostatic pressure (Ph)
Where Height of liquid in the vessel (h) = 4.68m
Density of mixture (ρ) = 304.33kg/m3
Acceleration due to gravity (g) = 9.81m/s

(2331.3 N/mm)/ (263.25 N/mm2 ) = 11.9 mm

t = 11.9 mm + 2mm = 13.9mm
4.2.2 Design of Fermenter and Ageing Vessel
Based on the size of the fermenter and the following assumptions data design the fermenter
Vessel
Assumption:
 The shape of the vessel is cylindrical conical bottom and head.
 Height to diameter ration is 1.5.
 The bottom external conical angle is 65 .
 Material of construction for fermenter vessel is stainless steel.
 The vessel has uniform thickness.
 The time of that batch reactor fermenter 21days.

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The volume of the vessel = V cone +V cylinder

V total= πD2(h-2 )

A. Dimension of the Fermenter vessel

 The volume of the stirred fermenter equal to 20% of volume of the fluid. And Volume of
the fluid is 89.17m3
 The volume of the stirred fermenter equal = V f + 20%Vf
Vsf = 89.17 m3 + 0.2* 89.17m3 = 107 m3
V vessel = ӅD2 (h -2*a/3), tan ∅ =2α /D
The substituted value in the above equation
107 m3 = 3.14*D2* (1.5D – (D*tan650)/3
107 m3 = 2.465D3 then D3 = 43m3
Therefore the diameter of the vessel (D) = 3.5m.
The total height of the vessel (h) = 7 m.
The height of the conical section of the vessel (a) = 1.75m (Coulson & Richardson’s 2005).
4.2.3. Mechanical Design Well thickness of the fermenter vessel
For a cylindrical shell the minimum thickness required.

Where:-
Pi - is the internal pressure of the vessel
Di- is the internal diameter of the vessel
J -is joint factor
C-is corrosion allowance = 2 mm
f - is the material property
 Hydrostatic pressure (Ph)

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,
Where
Height of liquid in the vessel (h) = 7m
Density of mixture (ρ) = 0.30433kg/m3
Acceleration due to gravity (g) = 9.81m/s2
Then:-
Ph = 7 m*9.81m/s2*304.33kg/m3= 11.35kgm2/s2m3 = 11.35 kpa
 Take The operating pressure of the mixer at the operating temperature that is 35oc at
Maximum level 7.5 bar
Ptotal = 0.01135bar +7.5bar = 7.511bar = 0.7511 N/mm2
From Coulson & Richardson’s chemical engineering book volume 6, table 13.2 and 13.3 the
Value of (f =165 N/mm2) and (j = 0.8) are respectively.
t = (0.7511N/mm2 * 3500mm)/ (2*0.85 *165N/mm2 - 0.7511N/mm2)
t = 1907.7N/mm / 263 N/mm2 = 9.98mm
t = 9.98mm + 2mm = 11.98mm
Outer diameter of the vessel = Di +2t
D0 = 3500 mm + 11.98mm = 5311.98 mm
6.2.2. Design of conical head (closures)
The minimum thickness of the conical head calculated as follow

Where;
Dc: - is the diameter of the cone (Dc = Di) =3.5m
P:- is the internal pressure of the fermenter vessel = 0.7511N/mm2
Cc- is the stresses concentration factor From Coulson & Richardson's chemical engineering book
volume 6, at half apex angle 30 , Cc = 1.35
C- is corrosion allowance = 2 mm
Then:-
t = (1.35 *0.7511N/mm2 *3500mm)/(2*0.8 *165 N/mm2 – 0.7511 N/mm2)
(2575.52 N/mm)/ (263.25 N/mm2) = 13.38 mm
t = 13.48mm +2mm = 15.48mm

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Then average thickness = (9+11+13+15+17)/5 = 13mm

4.2.4. Determination of the three main types of primary stress for cylindrical
pressure vessel
A) Circumference and longitudinal stress due to internal pressure it can be expressed as

Circumferential stress δh=

δh = (0.7511N/mm2*2540mm)/2*13mm = 73.38 N/mm2 = Longitudinal stress

⁄
δ1= ⁄

Direct or dead weight stress

Where:-
Take CV = 1.08, vessel with plates;
Dm = 1.5+13*10-3m= 0.0195 m
Hv = 38 m
t = 10 mm
WV=240CvDm (Hv+0.8Dm) t
WV = 240*1.08*0.0195*(38 +0.8*0.0195)13= 2497.9 N= 2.4979 KN
Weight of insulation = WL= volume occupied * density of the wool * gravitational acceleration
Weight of insulation is Mineral wool density = 130Kg/m3
Insulation: mineral wool, 60 mm thick, = 60* 10-3m
Volume of insulation=
WL = 10.7m3*130kg/m3/m3*9.81m/s2 = 13702N
Double this to allow for fittings, etc. = 27.4 KN
Total weight = Wz = weight of shell + weight of insulation
Wz = 27.4 KN +2.4979 KN = 29.8979 KN

= 29.8979 KN/ (3.14(1.5+0.01)0.01m = 630.57 N/m2

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4.2.5. Agitation design for primary fermenter

1. Impeller size
 Impeller diameter(Da) = Dt/3 =2540/3 = 846 mm
 Impeller height above the vessel floor(E) = Da = 846mm
 Length of impeller blade (L) = Da /4 =211.5mm
 Width of impeller blade (W) = Da /5 = 169 mm
 Width of baffle (J) = Da / 10 = 84.6 mm
Lit Tip velocity (V) = 5m/s
⁄
Speed of impeller (N) = *60rpm=( )

6.3. Power required for impeller motor

At 45 pitched blade 4 blade mixer the blade width to diameter ration and power number are 0.2
and 1.94 respectively.

P=

Where:-
P = Power required for impeller motor
Np = power number
N = Speed of impeller
ρ= density of mixture

p=
⁄

Hence 1kw =0.734 hp.

P = 0.128 hp. Impeller shaft torque T=

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CHAPTER FIVE
5. Cost Estimation
This design project aims to present a process that is capable of operating under conditions which
will yield profit. As a necessity the economic viability of this manufacturing business must be
addressed considering the society and government with which it will operate. The primary
concern of an investors lies in the rate of return (ROR) based on accurate cost estimates and
sound data
Basis of economic analysis:
Plant operation: 2 shifts per day
Process: batch
Plant life: 10 years
Plant production rate: Wine production capacity = 77,526.8 hector-liter/year
5.1 Raw material cost
The amount of the raw materials which must be supplied per unit of time or per unit of product can be
determined from process material balances. In many cases, certain materials act only as an agent of
production and may be recoverable to some extent. Therefore, the cost should be based on the amount of
raw materials actually consumed as determined from the overall material balances
Table 5.1 Raw material cost with transportation

NO. Raw material Mass Kg/year Unit Total price (ETB)

price ETB/kg
1 Pineapple fruit 5,145,600 15 77,184,000
2 Sugar 2,181,600 12 26,179,200
3 Yeast 40,896 4 163,584
4 Citric acid 3,377.82 3 10,133.46
5 Total 7,371,473.82 34 103,536,917.46

5.2 Equipment cost

Cost index of 2018=272

Present equipment cost =original equipment (

Basis of year 2016 and cost index of 240

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Table5.2 purchased equipment

NO. Equipment Parameter Size Quantity Construction Unit Total

of material Cost(ETB cost(ETB)
1 Storage Volume 96 m3 2 Carbon steel 1,298000 2596000
tank
2 Crusher Mass 10kg/s 2 Stainless 1177444.5 2234889.5
flow/rate steel
3
3 Mixer Volume 44.3m 2 Stainless 321200 642000
steel
4 Separator Volume 89 m3 1 Carbon steel 833800 833800
5 Fermenter Volume 93m3 3 Stainless 14553000 43,659,000
steel
6 Pump Flow rate 15m3/s 3 Stainless 231000 693000
steel
7 Conveyor Power 7.5hp 2 Carbon steel 1320000 2640000
8 Aging Volume 39m3 3 Stainless 707,498.4 2,122,495.2
tank steel
9 Bottling& Volume 8000bot 2 Stainless 1,320,000 2,640,000
package lit/hr steel
10 Total purchased equipment cost 58060984.7
Source: www. Matches/equipment cost. Com

Purchased cost =the summation of all equipment cost used in production of a product
58060984.7
5.3 Fixed capital investment estimation
Purchased equipment (15-40%) of fixed capital investment (MAX S. PETERS. 1991).
We choose 40 %FCI
Purchased equipment cost=40 %fixed capital investment

Fixed capital investment values for direct and indirect cost

A) Direct cost (DC)

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Direct cost is the type of fixed capital investment costs that directly applicable for plant erect. It
takes 70-85% of FCI range. 82% is available for this project.
1) Instrumentation and control cost
Instrumentation and control, installed (25-55% of purchased equipment cost).This component is
estimated to be 30% of purchased equipment cost for solid -fluid chemical process plant.
2) Piping cost
Piping installed (25-35% of purchased equipment cost). The piping cost is estimated to be 32%
of purchased equipment cost for solid-fluid chemical process plant.
3) Cost of electrical system
. Electrical, installed (10-15% of purchased equipment cost). This component is estimated to be
12% of purchased equipment cost for solid-fluid chemical process plant.
4) Cost of buildings and Auxiliary
The cost involved in the erection of all buildings connected with the plant (labor, materials and
supplies). Buildings process and auxiliary (20-30% of purchased equipment cost). Cost of
plumbing, heating, lighting, ventilation, and similar building services are included here. This
component is estimated to be 23% of purchased equipment cost for solid fluid chemical process
plant (MAX S. PETERS. 1991).
5) Cost of yard improvement
This involves costs for fencing, grading, roads, sidewalks, rail road sidings, landscaping and
similar items. Yard improvement (10-20% of purchased equipment), Yard improvement cost for
chemical plant is estimated to be 12% of purchased equipment cost.
6) Service facility and utility cost
Utilities for supplying steam, water, power and fuel are part of the service facilities of a chemical
process plant. Services facilities (30-80% of purchased equipment cost), Services include the
cost of waste disposal, fire protection, and miscellaneous service items (shop, first aid, cafeteria
equipment etc.). This component is estimated to be 60% of the purchased equipment cost for
Solid fluid chemical process plant (MAX S. PETERS. 1991).

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6) Cost of land
The plant will be sited at Adama in the eastern part of Ethiopia. The cost of land (4-8% of
purchased equipment cost), this component is estimated to be 7% of the purchased equipment
cost.
Table5.3 Direct cost

No. Direct cost of comp. Assumed(%)of Cost (%)

equipment cost(ETB)
1 Total 100 58,060,984.7
purchased-equipment
2 Purchased equipment 39 22,643,784.03
Installation
3 Instrumentation and 30 17,418,295.41
control
4 Piping installed 32 18,579,515.1
5 Electrical installed 12 6,967,318.164
6 Building including 23 13,354,026.48
service
7 Yard improvement 12 6,967,318.164
8 Service facilities 65 37,739,640.06
9 Land 6 3,483,659.082
Total Total direct cost 185,214,541.2

B) Indirect cost
Indirect cost is another type of fixed capital investment cost that applicable for plant erect
indirectly.
1) Engineering and supervision cost
This involves construction design and engineering, drafting, purchasing accounting, construction
and cost engineering, travel, reproductions, communications and home office expenses including
overhead. Engineering and supervision (5-30% of E).This component is estimated as 30% of
purchased equipment cost.

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2) Construction expenses
This component involves construction and operation, construction tools and rentals, construction
payroll, taxes, insurance and other overheads. Construction expenses (10% of DC).
3) Contractors‟ fee
The contractor fee (2-8% of DC). The contractors‟ fee can be taken as 5% of DC.
4) Contingency fees
A contingency amount is included in all estimates of total capital investment in recognition of
the fact that, there will be unexpected events and changes that will inevitably increase the cost of
the project (i.e. strikes, price changes, small design changes, storms, floods etc). The contingency
fee takes (5-15% of D+I). This component is estimated as 8% of D+I (MAX S. PETERS. 1991).
The table5.4 shows categories of indirect cost part with ranges and selected percentage.

NO. Indirect Assumed% Cost(ETB)

cost Component of equipment cost
1 Engineering 30E 18,579,515.1
and Supervision
2 Construction Expense 10 DC 18,214,54.8
3 Contractors fee 5DC 11,176,739.55
4 Contingency 8(D+I) 25,818,268.37
Total Total indirect cost 75,315,257.82

The total capital investment = Fixed Capital investment + working capital investment.
In most plants working capital investment takes (10-20) % of total capital investment. In this plant, it is
assumed that 15% of total capital investment cost.
Therefore, Total capital investment = fixed capital investment + working capital investment
TCI = FCI + 0.15TCI
TCI = 157,769,110.3ETB + 0.15%TCI
TCI=157,769,110.3ETB/0.85= 306,505,645.9ETB
Working capital = 0.15TCI = 45,975,846.89ETB
5.4. Total product cost estimation
Determination of the necessary capital investment is only one part of a complete cost estimate. Another
equally important part is the estimation of costs for operating the plant and selling the Products. These
costs can be grouped under the general heading of total product cost. The latter, in turn, is generally

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divided into the categories of manufacturing costs and general expenses. Manufacturing costs are also
known as operating or production costs. Further subdivision of the
Manufacturing costs is somewhat dependent upon the interpretation of direct and indirect costs.
Total product cost = manufacturing cost + general expense
Manufacturing cost = direct production cost + fixed charge + plant-overhead cost
. Fixed charges
 Depreciation (10% of FCI ) = 26,052,979.9ETB
 Local taxes (3-4%of FCI) assume 3% = 7,815,893.97ETB
 Insurance (0.4-1% of FCI) assume 1% = 2,605,297.99ETB
Total fixed charges = 36,474,171.86ETB

Total fixed charges = 15% of total product cost (TPC)

TPC = 243,161,145.7ETB
Operating Labor
It is the sum of direct and indirect Labor Costs (DLC and ILC).
Table5.5 Direct labor cost (DLC)

Staff Quantity Annual Total Annual Salary,

salary per head ,ETB ETB
Plant manager 1 95,000 95,000
Production manager 1 80,000 80,000
Chemical engineer 4 70,000 280,000
Mechanical engineer 3 65,000 195,000
Electrical engineer 3 65,000 195,000
Quality 1 58,000 58,000
assurance Manager
Supervisors 6 46,000 2114,000
Lab Technicians 6 19,000 114,000
Plant site worker 20 4,500 90,000
Total 1,383,000

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Table5.6 Indirect cost (ILC)

Staff Quantity Annual Total Annual Salary,

salary per head ,ETB ETB
Managing director 1 85,000 85,000
Human 1 75,000 75,000
resource Manager
Sales manager 1 60,000 60,000
Accountant 3 50,000 150,000
Store keeper 5 15,000 75,000
Receptionist 1 12,000 12,000
and Secretary
Cleaner 5 7,000 35,000
Driver 7 9000 63,000
Security men 8 6,000 48,000
Total 603,000

Total Labor cost =TDLC +TILC

Total operating labor cost = 1,383,000ETB+603,000ETB
Total operating labor (OL) = 1,986,000ETB

5.5. Direct production cost

 Raw material Cost=103,536,917.46ETB
 Direct supervisory and electric labor (10-25% of OL) assume 12% = 169,620ETB
 Utilities (10-20% of TPC) assume 15% = 36,474,171.86ETB
 Maintenance (2-10% 0f FCI) assume 4% = 10,421,191.96ETB
 Operating supplies (OS) (10-20% of maintenance) assume 15% = 1,563,178.794ETB
 Laboratory charges (10-20% of OL) assume 14% =197,890ETB
 Patents and royalties (0-6% of TPC) assume 4% = 9,726,445.828ETB
 Plant overhead cost (5-15% of TPC) assumes 9% = 21,884,503.11ETB
Direct production cost = 162,089,415.8ETB
Manufacturing cost = fixed charges + direct production costs + plant overheads

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Manufacturing costs = 36,474,171.86ETB+162,089,415.8ETB+21,884,503.11ETB

Manufacturing cost = 220,457,090.8 ETB
General expense
General expense = administrative cost + distribution and selling costs + research and
development costs + interest
Administrative cost (2-6% of TPC) assumes 4% = 9,726,445.828ETB
Distribution and selling costs (2-20% of TPC) assume 12% = 29,179,337.48ETB
Research and development cost (5% of TPC) = 12,158,057.29ETB
Interest (0-10% of TCI) assumes 6% = 18,390,338.75ETB
General expense = 69,454,179.35ETB
Total expense = manufacturing cost + general expense
Total expense = 220,457,090.8+69,454,179.35ETB
Total expense = 289,911,270.2ETB

5.6 Profitability analysis

Net income, Payback time and return on investment
Gross Profit
Current price of wine = 64 ETB/year
Total production*unit price = 7,752,680liter/year*64/year
Gross annual profit =496171520 289911270=206260249.8
Income Tax on gross profit (35%) =72191087.5
Net profit = 206260249.8-7219087.5 =134069162.3ETB

Percent rate of return

Payback period

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Break-even analysis
The break-even analysis establishes a relationship between operation costs and revenues. It
indicates the level at which costs and revenue are in equilibrium. To this end, the break-even
point of the project including cost of finance when it starts to operate at full capacity (year 2) is
estimated by using income statement projection.
Variable cost = raw material cost + utility cost = 103,536,417.46+36,474,171.86
Vs =140,010,589.3ETB
Fixed cost = TPC – Vs. = 243,161,145.7- 140,010,589.3ETB
Fc = 103,150,556.4ETB
Breakeven point=fc/ (as-Vs)*100%=103,150,589.3/ (496, 171520-140,010,589.3)*100%=29%
Break-even volume = 7,752,680liter/year*0.437 = 3,387,921.16liter/year

5.7 Discount cash flow rate of return (DCSRR or IRR)

The internal rate of return (IRR) is the annualized effective compounded return rate that can be
earned on the invested capital, i.e., the yield on the investment. Put another way, the internal rate
of return for an investment is the discount rate that makes the net present value of the
investment's income stream total to zero.
TCI = 306,305,645.9 ETB
Project service life = 10 year
The minimal capacity of the plant is 7,752,680 L/yr. The total initial capital investment would be
306,305,645.9 ETB. The project construction will last a year and shall be in operation for 10 year
after commissioning with salvage value of 500,000 ETB at the end of the 10th year of operation.
It shall sell the wine at 64ETB/lit. The plant shall operate at 70% and 80% capacity utilization
rate during the 1st and 2nd year.

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Table5.7 Discount cash flow calculation

Year 0 1 2 3 4 5 6 7 8 9 10
Capacity 70 80 95 95 95 95 95 95 95 95
utilization%
1.Cash 347320 396937 471363 471363 471363 471363 471363 471363 471363 471363
in flow
Revenue 347320 396937 471363 471363 471363 471363 471363 471363 471363 471363
Salvage - - - - - - - - - 500
value
2. Cash out 306506 201109 232126 285974 285974 285974 285974 285974 285974 285974 285974
flow
Investment 306506
RM and - 72476 82830 108986 108986 108986 108986 108986 108986 108986 108986
others
Utility - 25532 29179 34650 34650 34650 34650 34650 34650 34650 34650
OP labour - 1390 1589 1587 1587 1587 1587 1587 1587 1587 1587
Maintenance - 7295 8338 9901 9901 9901 9901 9901 9901 9901 9901
and repair
Laboratory - 139 158 189 189 189 189 189 189 189 189
charge
Patent and - 6808 7782 9240 9240 9240 9240 9240 9240 9240 9240
royalty
Fixed - 25532 29179 34650 34650 34650 34650 34650 34650 34650 34650
charge
Plant - 15319 17508 20790 20790 20790 20790 20790 20790 20790 20790
over head
General - 48618 55563 65981 65981 65981 65981 65981 65981 65981 65981
expense
Growth - 146211 16811 185389 185389 185389 185389 185389 185389 185389 185389
profit(1-2) 306506
Net profit - 95037 107127 120502 120502 120502 120502 120502 120502 120502 120502
after35% tax 306506

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Table 5.8 Discount cash flow rate of return (DCSRR OR IRR)

Year 0 1 2 3 4 5 6 7 8 9 10
Cash - 95037 107127 120502 120502 120502 120502 120502 120502 120502 1
flow 30650
6
Discount 1 0.895 0.796 0.712 0.635 0.567 0.507 0.452 0.403 0.360 0.322
Factor at
12%
PV - 130545 131386 131956 117818 105195 93924 83860 74876 66853 5969
30650 0
6

 Present value (PV)

PV = the sum of each PV value without Zero year
PV = 99, 6103,000 ETB
 Net present value (NPV)
NPV is an indicator of how much value an investment or project adds to the capital invested. In
principle, a project is accepted if the NPV is Non-negative (positive).
NPV =PV+0 year value
NPV = 996103000ETB+ (-306506) = 689597000 ETB
NPI=NPV/TCI= (689597000/306506000) =2.24
Since the net present value ratio is greater than one the project is acceptable.

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CHAPTER SIX
6.1 Plant Siting and Location
The geographical area of the plant has a strong influence on the success or failure of the plant. In other
words, it has a crucial effect on the profitability of the plant, and the scope of future expansion. Therefore,
a plant should be located where minimum cost of production, as well as distribution could be obtained,
amongst other factors. In order to make the design project realistic, the aspect of site selection must be
given some consideration. There are a number of considerations concerning the choice of site locations
for the production of pineapple wine with in the country. Some of these are general considerations whilst
others relate directly to the process and its requirements. The following list contains a few of the
important considerations of site selection criteria.
 The plant erect where Power availability is nice.
 The availability of transportation must be considered.
 Human power can be getting easily and cheapest compare to other city.
 A good working environment is preferable for the workers.
 Distance from fruit land must be also considered.
 The type of soil is also must be considered.
Therefore, Awash melkesa is best for erecting of pineapple wine production plant due to the fulfillment of
this consideration.
6.1.1 Environmental impact assessment
The global wine industry has a tremendous impact on the environment, from production and
manufacturing through transportation and marketing, and ultimately with the consumer who must deal
with the resulting packaging materials. Plenty of people don’t bother to recycle (or can’t) their wine
bottles, and many people actually do not know what to do with corks, other than throw them in the trash.
Wine production itself accounts for a large amount of synthetic fungicides, herbicides, and fertilizers that
end up in our earth and water. Not to mention the massive amounts of water used in grape production.
Likewise, untreated waste water from winery use hosing down barrels, tanks and buildings can harm the
ecosystems in and around rivers, lakes and ponds.

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Figure 2 Plant layout

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CHAPTER SEVEN
7 Conclusion and recommendation
7.1. Conclusion
Evaluation of cost the payback period is 2 year, Net present value is Non-negative, Rate on
investment is 43.7% net present value ratio is greater than one. The above characteristics indicate
that the project is acceptable.

The seasonality of pineapple fruits as well as poor handling and transportation of the fruits,
absence of industrial utilization of the pineapples as raw material, rejection from the international
market coupled with inadequate local market conditions contribute to the high postharvest losses
of pineapple in Ethiopia. Measures put in place to reduce this wastage can be very effective. This
included the extraction of pineapple juice and conversion of the juice to wine by fermentation.
These measures would greatly enhance the keeping qualities of pineapple juice wine, thus
reducing wastage.

7.2. Recommendation
The fermentation of wine needs controller temperature.Therefore, someone needs to find good quality
wine product they must be use new and technological fermenter in order to adjust the temperature during
the fermentation season. The society use pineapple for the food consumption, while using pineapple for
industrial use may cause the scarcity of pineapple for the society, therefore the manufacturer needs to
prepare a hector of land for cultivation of the pineapple plant. This helps to fill the gap of problem due to
pineapple shortage in the societies. Additionally the waste of pineapple in the manufacture can cause the
environmental pollution, so we keep the waste on one place and use it as a fertilizer for land cultivation,
that increase the amount of raw material and maximizing wine production. Awareness about pineapple
wine also need be created on the peoples through promotion and training of farmers. Pineapple the Main
raw material for production wine instead of grip to increase the availability of this raw material an
inventor create Awareness the farmer in order to cultivation. When same one produced wine from
pineapple they must be, keep the raw pineapple from damaged, burs, checked to reach for harvesting and
use technological fermenters.

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