Zobo is a very popular drink in Nigeria made from the Roselle (Hibiscus sabdariffa).
I have been researching solutions that preserves the drink in a plastic bottle for 6 months shelf life. The tolerable loss in nutritional value directly caused by the solution should not be more than 20%.
Do you know anyone who has made a breakthrough scientific research on the best way to preserve Zobo? (Note Breakthrough. Successful). Otherwise, if you’re a foody, biochemist, nutritionist etc and you’re interested in making the research, reach out.
Let’s talk on oluwatobi at oluwatobisoyombo dot com