Description of the protocols  
The innovation is the development of appropriate protocols for making ready-to-drink juice. Passion fruit  is  a  high  value  crop  and  farmers  normally  sell  the  fruit,  but  adoption  of  value-addition technologies  would  furtherenhance  their  incomes.  Ready-to-drink  juices  are  highly  perishable  and require  highly  specialized  protocols  and  equipment;  otherwise  thehealthoftheconsumer wouldbeatriskespeciallyifthehazardcriticalcontrolpoints (HACCP) are not observed.

The  protocol  developed  for  passion  juice  preparation  involves  a  series  of  steps  that  are  outlined below:
a)  Fresh  and  fully-ripened  passion  fruits  without  bruises  or  any  signs  of  rotting  must  be  used (figure1). This is important because:

• Unripe passion fruits usually create difficulties in extracting pulp from the seeds.
• Fruits  with  bruises,  blemishes  or  any  signs  of  rotting  may  cause  contamination  due  to  the presence  of  microbial  spoilage  organisms  which  will  endanger  the  health  of  the  ultimate consumer.

b)  Sort the passion fruits by removing any foreign matter and  discarding those which are rotten or bruised.  The  fresh passion  fruits  with safe and potable water. Cut them using a  stainless  steel nife and scoop out the seeds and pulp a previously washed with  potable water. It’s important to note that:

• Clean  and  hygienically  safe  water  must  be  used  for  washing  the  utensils.  Potable  and  safe water  (for  instance,  boiled  or  treated  water)is  water  that  has  no  microbial  contamination which may lead to diseases.
• Knives  which  are  not  made  of  stainless  steel  may  develop  rust  due  to  reactions  caused  by acids present in the fruit and the metal. If this rust  enters the food, it can be hazardous to the consumer.

c)  Dismantle the passion fruit pulp extractor machine and clean it inside and outside using clean and safe water.Assemble the machine and let it drain (figure2).

• It’s very important to dismantle the machine during cleaning even if it was previously cleaned after  a  processing  activity  since  it  contains  small  openings  which  may  allow  flies, cockroaches, ants, spiders and other insects or dust to enter.

Figure 1:  Extraction of fresh and fully-ripened passion fruits     Figure 2:  Draining the fruit machine

Without dismantling the machine, i t’s very difficult to remove these insects during the cleaning operation. Failure to remove them may lead to grinding of the insects together
with the pulp during extraction, thus affecting the quality of the end product.
e)  Switch  on  the  machine;  add  4kg  of  the  scooped  seeds-pulp  mixture  and  wai t  for  30 seconds  before  adding  the  next  4kg  portion.  In  order  for  the  machine  to  operate efficiently; the following should be noted:
f)  In order to attain the most efficient extraction of  seeds from the pulp by the machine; it’s recommended  to  first  add  4kg  and  wait  for  an  interval  of  30  seconds  before  adding another 4 kg.
g)  The  weight  of  the  seeds-pulp  mixture  and  the  intervals  of  time  may  be  reduced  or increased depending on the efficiencyof the machine.
h)  If the machine is run continuously it produces heat; thus it should be switched off for at least 5 minutes between consecutive extractions.
i)   The machine should be cleaned well afterusage.
j)   Store  the  extracted  pulp(12%Brix)in  a  safe  and  clean  container  before  mixing  it  with water to obtain desired juice concentration (figure3).

• It is important to use safe and clean utensils so as to prevent hazards associated with microbial contamination especially at these final stages of juice production

k) Toprepare1l (1000ml)of juice/nectar, mix160 ml of the passion pulp together with 840 ml of potable and safe water to make 1 l of passion juice.