fruit juice canning
Introduction
Fruit Juice Canning is a method of
preserving fruit juice sealed in
an airtight container which prevents microorganisms from
entering and proliferating inside. The products may include:
Canned fruit cocktail consisting of a mixture of fruits, such as;
mangoes, tangerine lemons, apples, and passion fruits. There is an
increasing demand for canned Fruits as they can be sold in both
local and foreign markets.
Production Capacity
It is projected that at least 100
Dozens of 300m litres (1,400 ltrs)
of canned juice can be produced a day.
Tools & Equipment
The essential tools and equipment
required include: Juicers &
Sprouters, Gas Cooker, Cutting board, Jar lifter, clean cloths, Can
Sealer, Canning jars, Lids and bands, Custom Canning Labels and
Timer or Clock.
Production Technology & Process
The canning process involves placing
fruit Juice in jars or similar
containers and heating them to a temperature that destroys microorganisms that
cause food to spoil. During this heating process air
is driven out of the jar and as it cools a vacuum seal is formed.
This vacuum seal prevents air from getting back into the product
bringing with it contaminating micro-organisms.
Raw Materials Requirements for 12 Months: It
is projected that
in a month, at least 42,000 kgs of fruits, 36,000 jar cans & labels
are required to meet the projected production capacity.
Market Analysis
The demand for canned juice is very
high in Super markets and
hotels; and may also be exported to neighboring countries. Foreign
markets will constitute about 80% of the total market size. Britania
Allied Industries, Delight Supplies among others are examples of
the key players in this Industry.
Scale of Investment, Capital Investment
Requirements and
Equipment
This project may be operated on both small and
large
scale depending on the size and nature of the market. The fixed
capital investment required to start this project is approximately
10,454USD as shown in the table below:
Project Costs:
1. Capital Investment Requirements in US$
|
Item |
Units |
Qty |
Unit Cost |
Amount |
|
Delivery Van |
No. |
1 |
8,000 |
8,000 |
|
Juicer |
No. |
1 |
3,000 |
3,000 |
|
Gas Cooker |
No. |
1 |
5,000 |
5,000 |
|
Jar Lifter |
No. |
1 |
1,000 |
1,000 |
|
Cutting Board |
No. |
1 |
50 |
50 |
|
Timer |
No. |
1 |
25 |
25 |
|
Juice Tanks |
No. |
3 |
50 |
150 |
|
Boiler |
No. |
1 |
500 |
500 |
|
Furniture |
No. |
5 |
30 |
150 |
|
Packaging Machine |
No. |
1 |
4,000 |
4,000 |
|
Total Amount |
21,875 |
2. Operating Costs in US$
|
Item |
Units |
Unit |
Qty/day |
Prod. |
Prod. |
Prod. |
|
Direct Costs |
||||||
|
Fruits |
Kgs |
0.5 |
1000 |
500 |
13000 |
156000 |
|
Flavours |
Kgs |
1 |
100 |
100 |
2600 |
31200 |
|
Food Colour |
Kgs |
0.5 |
100 |
50 |
1300 |
15600 |
|
Preservatives |
Kgs |
5 |
100 |
500 |
13000 |
156000 |
|
Sugar |
Kgs |
2.1 |
200 |
420 |
10920 |
131040 |
|
Water |
Ltr |
0.05 |
500 |
25 |
650 |
7800 |
|
Sub total |
1,595 |
41,470 |
497,640 |
|||
|
General Costs (Over heads) |
||||||
|
Rent |
400 |
4,800 |
||||
|
Packaging Material |
500 |
6,000 |
||||
|
Labour |
800 |
9,600 |
||||
|
Utilities (Power & Gas) |
1,000 |
12,000 |
||||
|
Repair & Servicing |
500 |
6,000 |
||||
|
Fuel |
500 |
6,000 |
||||
|
Depreciation(Asset write off) Expenses |
456 |
5,469 |
||||
|
Sub - total |
4,156 |
49,868 |
||||
|
Total Operating Costs |
45,626 |
547,509 |
3. Project Product Costs & Price Structure in US$
|
Item |
Qty/day |
Qty/yr |
Unit |
Prod |
Unit |
T/rev |
|
Canned |
1200 |
374,400 |
1.46 |
547,509 |
2 |
748,800 |
4. Profitability Analysis in US$
|
Item |
Per day |
Per Month |
Per Year |
|
Revenue |
2,400 |
62,400 |
748,800 |
|
Less: Production & Operating Costs |
1,595 |
45,626 |
547,509 |
|
Profit |
805 |
16,774 |
201,291 |