Fesibility Study of Banana Vinegar Essay

Custom Student Mr. Teacher ENG 1001-04 29 March 2016

Fesibility Study of Banana Vinegar

Banana (Saba) vinegar

Conner is known as the fruit basket. One of the fruits that are abundant here is banana. The word “banana” is a general term embracing a number of species or hybrid in the genus Musa of the family Musaceae. there are many different kinds of banana found in Conner those are the “Lakatan”, “Sinlowa”, “Tanda”, “Dippig tagalong” and “Dippig”. Bananas are good for dessert or for cooking description. Banana fruit or dessert is made of soft, easily digestible flesh with simple sugars like fructose, sucrose and glucose combined with fiber. A banana gives an instant, sustained and substantial boost of energy. No wonder the banana is the number one fruit with the world’s leading athletes. But energy isn’t the on ly way a banana can help us keep fit. Vinegar is known as a good ingredient for health, but banana vinegar is much better because banana is a fruit rich in dietary fiber and vitamins. It is also rich in potassium, that plays in the reducing the risk of high blood pressure and stroke, increasing strength and reducing stress. Connerians are very good in making banana vinegar only for household consumption but it is good to develop or to improve as their one means of livelihood.

Ripe or over ripe banana will be the one to be used in the production of banana vinegar because it has abundant source in the locality.


Asejo, Thelmaflor B.Padaoan, Conner, Apayao09056942627
Sanagen, Freda D.Guina-ang, Conner, Ap.09352600370
Lucena, Roldan F.Caglayan, Conner, Ap.09169701473

You don’t come across something as wonderful as this everyday. Our mild, fruity vinegar comes from the purely ripe banana. Unlike some flavored vinegars, this isn’t plain vinegar with banana flavor added, Most people flip when they taste the vinegar. Of course it works as a key player in a salad dressing but we’ve been having fun with ceviches, in particular. The flavor is fruity, and while it’s clearly banana, it’s not too sweet or cloying. The acidity is 6%. Mixed in salads, there’s a vague but wonderful tropical quality that trancends cuisines.

The advantage of this venture is having no competitors yet in the municipality.

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  • University/College: University of Arkansas System

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  • Date: 29 March 2016

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