PRODUCTION OF ETHANOL FROM BANANA FRUIT WASTE. CASE OF THE MURISSERIES WHOLESALERS OF THE CITY OF ANTANANARIVO, MADAGASCAR

As a tropical country, Madagascar has a great potential in different varieties of fruits such as: lychee, corossol, pineapple, guava and banana. The latter is the object of this research work because it is a fruit that exists all year round and all regions of the island have the same amount of it. The city of Antananarivo alone consumes an average of 24,000 t to 30,000 t of bananas every year for a minimum of 80 to 100 murisseries in the capital, i.e. an annual production of 300 t per murisseries. The banana fruit waste recorded at each stakeholder level is not the same. They vary from 5 to 20% depending on each player. For the city of Antananarivo, the banana fruit has its own commercial circuit, which has enabled this research work to have access to databases relating to the waste potential at the level of the different actors in this sector such as collectors-transporters, wholesale transporters and wholesalers of the murisseries. This research work made it possible to highlight the various stages to be followed for the production of ethanol from raw banana fruit waste through fermentation, distillation and rectification. Several factors are involved in the production of ethanol, but of prime importance is that the fruit on board has a significant sugar content. A technical-economic pre-feasibility study was carried out within the framework of this research work, which led to the conclusion that the recovery of banana fruit waste into ethanol is financially profitable, as profitability indicators confirm it with an IRR rate of 28.46%, an investment will be recovered after 2 years 1 month 12 days and a profitability indicator of 1.3, i.e. invest 1 MGA and obtain 0.3 MGA of profit.