OVERVIEW
Over the next 5 years, KAUKO LTD will be implementing a project aimed at enhancing farmers’ production capacity, including; bananas, sorghum and ginger all aligned with adaptation to climate change, transforming and expanding the brewery into a green processing facility.

PROJECT COMPONENTS:

• Banana farming adapted to climate change ;
• Established the banana Supply Chain for more than 2000 banana growers and 400 sorghum growers;
• KAUKO Green brewery constructed with standard equipment that enables them to process the highest quantity and quality of products possible.
• Introduced new technology in the brewing industry that would utilize locally available raw materials that conventionally are not used for brewing at industrial scale.
• Installation of a brewery to provide a hygienic, relatively less expensive and high quality banana based beer for the middle and low income alcoholic beverage consumers
• oKnowledge and technological transfer
• Market positioning and Export Promotion

KEY IMPACT

• oEmployment: The project will employ 116 persons directly and over 2000 persons indirectly as farmers’ cooperatives, dealers, agents or distributors.
• oSocioeconomic: The Government will gain substantially from the project in terms of tax earnings which are estimated at USD1million per year. Foreign exchange earnings, improvement on human nutrition and animal feed supplies. Over 3 tonnes of animal feeds will be supplied per month.
• oEnvironment: With the new processing technologies and machinery, there will be zero emissions of carbon, and all the waste products are transformed into animal feeds and fertilizers. Waste water is collected and recycled for usage in the production process. Recycled water is also used in the cooling process during the pasteurization and fermentation processes.

EXPANSION PLAN

• By 2025, after expansion, KAUKO Brewery’s production capacity will reach 21,000,000 liters per year, under the following four (4) production lines.

Product	Inkera	Ingingo	Wine (new)	Juice (new)	Total
Quantity(l)	13,500,000	3,600,000	900,000	3,000,000	21,000,000



• Product Diversification
        Inkera: Banana, Water, Sugar, sorghumFlour, Yeast, Sodium Metabisulfite
        Ingingo: Ginger, Water, Sugar, Rosemary, Yeast, Sodium Metabisulfite
        Banana Wine: Banana, Water, Sugar, Yeast, Sodium Metabisulfite
        Banana JUICE: Banana, Water, Sugar,Yeast, Sodium Metabisulfite


• Automation & Technological Transfer

	Process stage description	Applied technology
1	Receiving/weighing	Bulk weighing scales/measuring equipment
2	Ripening	Done mostly in enclosed rooms to elevate temperatures. The bananas are also often covered with blankets or grass.
3	Peeling	May be automated or Manual
4	Peeled banana transfer	Automated/belt /manual
5	Crushing/juicing	Banana Juice extractor Machine and enzyme assisted processes
	.Juice Quality control (Refractometer, etc)
6	Enzyme application/holding tanks	Tanks to hold juice/ Banana pulp
7	Filtration	Pneumatic/filtration pumps/centrifuge filters will be used
8	Pasteurization( 70,000L/Day	In line pasteurizer
9	Liquid transfer)	Double or single jacked bulk pans
10	Cooling	Volume transfer pump
11	Fermentation( 70,000L/Day))	Holding steel tanks
12	Bottle/keg washing	Fermentation steel. Roast sorghum flour, honey and/or yeast and/or sugar is added at this stage.
13	Filling/bottling( 70,000L/D)	Bottle washing equipment. This will be done automatically or Manually.
14	Capping( 70,000L/D)	The filling will be done automatically . KAUKO will have an auto filling/bottling line.
15	Automatic factory made and fabricated capping machines will be used.	13,500,000
	.Pasteurization
16	Labeling and bar coding	Automated labeling
17	Catering , Crating, Bagging before dispatch	- - -

EXECUTION PLAN

CAPITAL INVESTMENT

REVENUE PROJECTIONS (US$)