FINALLY found a dried banana product that’s about as natural as I’ll get without me having to pick it from a tree or snatch it from a monkey’s hand.
It comes with one additive: sulphur dioxide.
Sulphur dioxide is a preservative commonly used for food preservation.
And although there are people out there who’d love for food that enters their mouth to have literally dropped from a tree not half an hour before they eat it, ain’t nobody got time for that.
I’m quite happy to add a dried banana, that contains sulphur dioxide, to my Banana Honey Bomb product, and add a locally sourced honey to sweeten it.
The other thing is: I’ve decided to increase the price.
There’s just not getting around it…
The ingredients I use for this product are expensive.
Rolls-Royce type expensive.
I can’t create what could be classified as an artisanal nut butter, and sell it in the common peanut butter isle.
Not sustainable.
The other thing is, I might pivot Lush Yummy to create limited series run nut butters.
My head’s in a space where I want to experiment.
I don’t need the money; I’m just having fun with my nut butter creations, and hopefully offering friends and family some interesting concoctions to stuff into their faces.
So the price has gone one way, and that’s up.
I’ve already got the next ingredient lined up.
Not spilling the beans (or butter) on it yet. Best you sign up to keep up to date.
There’s also another type of nut I’ve not seen used for making nut butter, and I’m keen to try that too.
That won’t be an immediate development.
First want to perfect the Banana Honey Bomb, then move to the next nut butter flavour, then consider moving to another nut.
The mission to be a top Eastern Cape nut butter producer continues.
Thanks for coming along for the ride.