Summary of BEBIDA FERMENTADA KOMBUCHA FABRICADO EM NOVA LIMA.

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In the "BEBIDA FERMENTADA KOMBUCHA FABRICADO EM NOVA LIMA" YouTube video, Verusca and Marcelo, who moved to Nova Lima for a healthier lifestyle, discovered komucha, a millenary fermented tea rich in organic acids and beneficial microorganisms. After producing it for personal use, they opened a small factory at home, which was supported by the Emater, a regional organization that helps new producers and consolidates local suppliers. The beverage, which contains living microorganisms, requires a regulated agro-industry for safety and quality. Verusca gives a tour of their factory, explaining the initial fermentation and flavoring with hibiscus and ginger. They then demonstrate the bottling and second fermentation process, which involves a clean and sterilized system and monitoring gas production. The factory produces around 250 liters of komucha per month and aims to expand. Komucha consumption has grown annually by 10-15%, making Brazil the second country with the most komucha brands. Verusca is excited to bring their unique ingredients and brand to consumers.

• 00:00:00 In this section of the YouTube video titled "BEBIDA FERMENTADA KOMBUCHA FABRICADO EM NOVA LIMA," Verusca and Marcelo, who moved to Nova Lima in search of a healthier and more nature-connected lifestyle, discovered komucha, a lightly sweetened fermented tea. With a history dating back to biblical times and used by Samurais for recovery, komucha is a millenary beverage rich in organic acids and beneficial microorganisms, particularly for gut health. When they began producing it for personal consumption, friends requested some, leading them to open a small factory at home. The Emater, a regional organization that supports new producers and consolidates local suppliers, joined their story. The Emater not only helps with the procurement of certified organic raw materials but also assists in the structuring of the agro-industry and good manufacturing practices for the komucha production. The beverage, which contains living microorganisms, requires a regulated and fiscalized agro-industry to ensure the safety and quality of the final product for consumers. Verusca opened the factory doors to give viewers a glimpse into the komucha production process, which involves initial fermentation and flavoring with hibiscus and ginger.
• 00:05:00 In this section of the YouTube video titled "BEBIDA FERMENTADA KOMBUCHA FABRICADO EM NOVA LIMA," the speaker is demonstrating the process of bottling and second fermentation of komucha in their factory in Nova Lima, Brazil. They begin by preparing a hibiscus tea with ginger and less sugar than usual. Once the brew is ready, it is transferred to smaller containers for the second fermentation stage. The speaker explains that this process requires a clean and sterilized bottling system, which includes washing with caustic water and acid peracetic. The second fermentation takes place in a new environment, where microorganisms produce more acids and gas. The speaker monitors the gas production through manometers and interrups the process by refrigerating the bottles when desired. The factory produces around 250 liters of komucha per month and aims to reach a capacity of 1000 liters. The global consumption of komucha has grown by 10-15% annually, and Brazil is the second country in terms of the number of komucha brands. The speaker is excited about the potential to bring their brand and unique ingredients, including hibiscus with ginger, maracujá, capim, limão, ameixa, especiarias, and maçã com tomate selvagem, to consumers who will value it.