📌 1. Objective

To produce safe, high-quality, great-tasting pawpaw juice for sale while maintaining hygiene, consistency, and profitability.

🧼 2. Hygiene & Safety Requirements (NON-NEGOTIABLE)

Before production:

• Wear clean apron, hairnet, gloves
• Wash hands with soap
• Use clean, food-grade equipment
• Use clean water (boiled or treated)

👉 This is critical if you plan to scale and meet standards from

Kenya Bureau of Standards

🥭 3. Raw Materials

• Ripe pawpaw (firm but fully colored)
• Clean water
• Sugar (optional)
• Lemon juice (natural preservative)

👉 Avoid:

• Overripe (fermented smell)
• Unripe (bitter taste)

🛠️ 4. Equipment Needed

• Sharp knives
• Cutting board
• Blender (commercial preferred)
• Sieve or muslin cloth
• Food-grade buckets
• Measuring jug
• Bottles (plastic or glass)
• Refrigerator or cooler

🔄 5. Step-by-Step Production Process

Step 1: Fruit Selection

• Select ripe, healthy fruits
• Reject damaged or rotten fruits

Step 2: Washing & Sanitizing

• Wash thoroughly in clean water
• Optional: use mild salt solution or food sanitizer

Step 3: Peeling & Deseeding

• Peel outer skin
• Cut into halves
• Remove all seeds

👉 Seeds cause bitterness if blended

Step 4: Cutting & Pulp Preparation

• Cut into small cubes
• Remove any hard parts

Step 5: Blending

• Add pulp into blender
• Add clean water (1:1 ratio or adjust)
• Blend until smooth

👉 Optional:

• Add sugar to taste
• Add lemon juice (improves taste & shelf life)

Step 6: Sieving (Optional but Recommended)

• Use sieve or cloth
• Remove fibers for smooth texture

Step 7: Bottling

• Use clean, sterilized bottles
• Fill immediately after processing
• Seal tightly

Step 8: Storage

• Store in fridge or cooler
• Keep at low temperature

👉 Shelf life:

• Fresh (no preservatives): 2–3 days refrigerated

⚖️ 6. Quality Control Checklist

Before selling, ensure:

• Color: bright orange
• Taste: sweet, not sour
• Smell: fresh (no fermentation)
• Texture: smooth

📦 7. Packaging & Labeling

Include:

• Brand name
• Phone number
• “Fresh • No Preservatives”
• Production date

💵 8. Yield Guide

• 1 medium pawpaw → ~500ml juice
• 10 fruits → ~5 liters
• 100 fruits → ~50 liters

⚠️ 9. Common Mistakes to Avoid

• ❌ Using dirty water
• ❌ Poor hygiene
• ❌ Over-diluting juice
• ❌ Not refrigerating
• ❌ Using spoiled fruits

📈 10. Scaling Tips

• Start manual → upgrade to juice extractor
• Introduce:
  • Mixed juices (pawpaw + mango)
  • Bulk supply to shops

🧠 Final Insight

Consistency is what builds a repeat customer base.

Even a small setup can become a daily cash business if:

• Taste is consistent
• Hygiene is top-notch
• Supply is reliable