PART IT. 
Industry is run on a narrow margin; it is attention to detail that 
makes the difference between success and failure, and unless the 
manufacture of alcohol is conducted on sound lines, with modern plant 
and efficient chemical control, it cannot hope to compete with petrol. 
By using the Boulard process in which a special mould performs 
the saccharification of the starch and the fermentation of the sugars, 
it is claimed that the period of fermentation is reduced considerably, 
the yields of alcohol are increased, the fuel economised, and conse- 
quently the manufacturing costs lowered. In the case of molasses, 
for example, it is possible to work with a much stronger wash of 
gravity 1090—1100 degrees instead of the usual 1070—1080, and the 
cost of distilling the stronger alcoholic solution obtained by this 
process is obviously less. 
The strictest economy is necessary in the fuel consumption which 
is responsible for nearly half of the manufacturing costs with the 
methods now in usc. 
It appears that a considerable saving in fuel will be effected if a 
recent improvement in the process of manufacture is adopted com- 
mercially. This consists of distilling under a partial vacuum with three 
or four multiple effect stills under successively lower pressures. With 
the usual distilling plant a consumption of 35 Ibs. of steam per gallon 
is considered good practice, but by distilling under partial vacuum it 
can be cut down to one-third or one-quarter. A further advantage of 
working under a partial vacuum is that below 70 m.m. of mercury 
there is no mixture of constant boiling point. 
However, the controlling factor in the cost of production will be 
the price of a unit of fermentable material delivered at the factory, 
and this will depend on: — 
(a) the percentage of fermentable matter; 
(b) the yield per acre; 
(c) the cultivation and handling costs. 
The third factor is all important, and although a crop gives the 
smallest yield of aleohol per acre, it may still be the cheapest source 
of alcohol. 
Raw MateriaL: This falls roughly into three groups: 
!  Starchy material such as Cereals, Potatoes, Cassava, ete. 
(=, Sugar containing plants and residues, e.g., Sugar Cane, 
Molasses, ete. 
(3) Cellulosic material, such as wood, straw, ete. 
STARCHY MATERIAL: Amongst the many starchy products of Kenya 
which have been stated to be suitable for conversion into alcohol are 
Maize, Cassava, Sweet Potatoes, and Yams. 
The cercals are too valuable as foodstuffs to offer possibilities as 
a source of alcohol, and it is only the surplus from an over-production 
which could be put to this use. Fven then the distiller would be 
faced with the uncertainty of supplies for in seasons of poor crops he 
would find his raw material absorbed for use as food 
The production of wheat in Kenya, for example, is insufficient 
to meet iocal demands, but even supposing a surplus were available 
for conversion into alcohol its manufacture would be economically 
impossible. Wheat contains 659% of fermentable carbohvdrates. a 
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