Desenvolvimento de Mally: bebida alcoólica fermentada à base de jambo-vermelho (Syzygium malaccense)

Abstract

With worldwide recognition in fruticulture, Brazil has a wide variety of edible fruit species, whether being native or exotic, where many have their commercial potential underexploited. The waste registered by the production of fruit in the country is 30%, coming from post-harvest treatment as well as surplus production. Malay apple (Syzygium malaccense) is an exotic fruit abundant in the tropical regions of Brazil, being related to issues like the absence of commercial use and by the waste generated by the high yield capacity. In this context, this present work developed an alcoholic fermented based on Malay apple, commercially called Mally, aiming at the exploitation of the raw material and, consequently, the reduction of the wastes generated by it. From a theoretical background and with an emphasis on industrial scale production, this work deals with the stages of beverage processing, with their respective mass and energy balances, the physical distribution of the industrial area, outlined by a layout, the development of new products from the produced waste and finally a general analysis estimation of production costs. Mally emerges as a competitive beverage in this niche dominated by the wine, since it presents a differentiated flavor and a high added value compared the costs of production.