Production and Commercialization of Mulled Zobo Drink

Abstract

This report represents the production and commercialization process of a mulled Zobo drink, a spiced hibiscus beverage infused with ginger, clove and cinnamon. The study covers the formulation, production techniques, quality control measures and marketing strategies employed to bring the product to the consumers. Additionally, quality assessment, including antioxidant screening, total phenolic content, colour, water soluble vitamin (Vitamin C). Proximate and microbial analyses were conducted to determine the drink’s nutritional content and safety for consumption. The results of analyses revealed as follows: Antioxidant screening (2,2-diphenyl-1-picrylhydrazyl (DPPH):  (34.62µg/ml at 25ml)  to (82.88µg/ml at 100ml), Nitric Oxide: (33.78µg/ml at 25ml) to (70.48µg/ml at 100ml), Reducing power: (0.124µg/ml at 25ml) to (0.385µg/ml at 100ml), Ferric Reducing Antioxidant Power (FRAP): (0.875µg/ml at 25ml) to (1.272µg/ml at 100ml). Total Phenolic Content (258.38mg/100g). Colour (1380NTU). Water Soluble Vitamin (vitamin C) (51.810µg/ml/100g). Proximate Analysis (Moisture content (85%), Ash content (0.5%), Protein Content (0.8%), Fat Content (0.2%), Carbohydrate (9%), Crude Fibre (0.3%), Energy Value (40kcal/100)). Microbial Analysis (Total Plate Count (approaching limit at 72hrs), Total Coliform Count (within acceptable limits), Yeast and Mold Count (Exceeds limit at 72hrs)). For pathogen test (Escherichia coli was not detected, Listeria monocytogens was not detected, Staphylococcus (<10cfu/ml) which is still within the acceptable range (<100cfu/ml)). Commercialization efforts focused on branding, packaging, pricing and distribution strategies to ensure market penetration. The initial consumer feedback was positive, highlighting the unique taste and perceived health benefits of the spice Zobo blend. This study concludes that mulled Zobo has strong market potential and can be successfully positioned as a premium herbal health-conscious beverage.