PRODUCTS

Bioethanol is an alcohol that is produced through the fermentation of natural materials that contain sugar and starch. This chemical process converts these raw materials into bioethanol, which can be used as fuel. Interestingly, the concept of driving while consuming alcohol is not new. As far back as 1860, Nikolaus August Otto used ethanol as a fuel in the initial design of his internal combustion engine.

Index Green food-grade ethanol, in particular, is derived from cassava, with approximately 95% of the product being sourced from this crop. The cassava used in production is obtained from local partners situated near the production facilities in Calabar and Akamkpa. The production process involves converting the entire cassava plant into ethanol, and the remaining residue, known as stillage, along with maize straw, is utilized to produce biomethane and biofertilizer. This comprehensive approach significantly enhances the energy output per unit of agricultural land by up to 50%, thereby benefiting local agriculture. Additionally, this method helps to reduce carbon dioxide (CO2) emissions by up to 80% in comparison to conventional gasoline.

Today, ethanol is utilized globally as a raw material in various industries, including pharmaceuticals, cosmetics, food, and beverages. Moreover, its significance as an alternative fuel source for internal combustion engines has grown considerably in recent years. In countries like Brazil, a large number of motor vehicles already run on gasoline blended with 85% bioethanol, and in some cases, even 100% bioethanol is used. In Germany, a fuel known as E10, containing up to 10% bioethanol, has been available at gas stations since the beginning of 2011. Prior to that, premium fuels were offered with a 5% ethanol (E5) content.

The production process of Index Green Energy Company’s food-grade ethanol from cassava involves several steps.

Cassava procurement: The Company sources high-quality cassava from local

farmers or suppliers. They ensure that the cassava meets the required standards and is suitable for ethanol production.

Cleaning and washing: The cassava roots are thoroughly cleaned and washed to remove any dirt or impurities. This step helps to maintain the quality of the final ethanol product.

Peeling and grinding: The clean cassava roots are then peeled to remove the outer skin. After peeling, the roots are ground into a fine pulp or mash using specialized equipment.

Enzyme treatment: The cassava mash is mixed with a specific enzyme that helps break down the starch present in the cassava into simpler sugars. This enzymatic treatment enhances the fermentation process.

Fermentation: The enzyme-treated cassava mash is transferred to fermentation tanks, where specific strains of yeast are added. The yeast converts the sugars present in the mash into alcohol through the process of fermentation. This produces a liquid known as ‘wine’ or ‘beer.’

Distillation: The fermented wine or beer is then subjected to distillation. This involves heating the liquid to vaporize the alcohol, which has a lower boiling point compared to water. The vaporized alcohol is then condensed back into a liquid form, yielding a higher concentration of ethanol.

Rectification: The distilled ethanol is further purified through a rectification process. This helps to remove any impurities or unwanted substances, ensuring that the ethanol meets food-grade standards.

Dehydration: To achieve the desired purity level, the purified ethanol undergoes a dehydration process. This removes any remaining water content, resulting in anhydrous or absolute ethanol.

Filtration and packaging: The final step involves filtration of the anhydrous ethanol to remove any particulate matter. The ethanol is then packaged into suitable containers or drums, ready for distribution and sale.

Overall, this production process ensures the production of high-quality food-grade ethanol from cassava at Index Green Energy Company’s facility at Calabar.