Technology for the production of canned fruits and vegetables. Is it worth it to open a mini cannery

We are often approached by our regular readers with questions about how to implement this or that idea presented on portal "1000 ideas". Therefore, we decided to launch a new series of articles, which describe how many projects that are successfully working abroad can be implemented in Russian conditions.

Over the past few years, the domestic market canned food significantly reduced in volume. The canning industry, like many others, is heavily dependent on the welfare of its customers. The less stable consumers' incomes, the lower their purchasing power and the less often they buy canned food. However, experts note the appearance in 2011 of positive trends towards the restoration of pre-crisis market volumes, which in 2012 led to its dynamic growth.

Despite everything Negative consequences crisis, new brands appear in the industry every year. True, for the most part they are presented in the lower price segment and their products are not always different. good quality. Most of it is imported from China and Vietnam.

The segment of canned meat products, which has always been highly stable, has faltered a bit. Only in the past year, according to statistics, the production of canned meat in our country decreased by almost 5%. At the same time, the cost of meat raw materials increased. As a result, manufacturers were forced to either raise prices for their products or reduce their quality in order to keep the old prices. Many preferred the latter option. Consumers, having noticed the deterioration in the quality of canned meat products, prefer to buy poultry meat and various semi-finished products, rather than canned food.

In the segment of canned vegetables, experts note the appearance in the assortment of most companies of beans in tin cans, Belarusian green peas and tomatoes. There were no other major changes in this sector. Overall, it's pretty stable. The same cannot be said about the segment of canned fruit products, where stagnation is observed, even despite good harvests over the past two years, which made it possible to slightly reduce the cost of production. Consumers still prefer jams, jellies and fruit desserts. Experts believe that the future of the canning market lies in the emergence of new and perhaps even exotic products.

An example of such an unusual product, however, in the segment of canned meat, can be Santa's reindeer pate "Reindeer Pate", which is produced by a Swedish company. Of course, these canned food are made from ordinary venison, and not from the fabulous reindeer that, according to legend, pull Santa's sleigh. The reindeer are reared on a special farm where, according to the manufacturer, they feed on organic mosses and lichens.

Due to the conditions of detention and the quality of nutrition, they are almost not susceptible to any diseases. A 190-gram can of Reindeer Pate costs about $25. The pâté differs from other products only in its design and unexpected presentation. On the label of each jar there is the name of the specific reindeer from the Santa Claus team, from the meat of which the product is “made”.

Of course, the idea of ​​a Christmas pate is quite controversial. Although it is in great demand in the UK, whose inhabitants are known to adore "black" humor. On the other hand, almost all companies use the same technology for the production of canned food, changing only the set of spices. It is risky to present a fundamentally new product with unexpected components on the market - it is difficult to predict how a conservative Russian consumer will react to a novelty. But unusual presentation familiar product can be great way in a highly competitive market.

Canning is a processing procedure food products for long-term preservation taste properties different ways. All these methods ensure the suppression and termination of biochemical processes that occur in products under the action of enzymes. Canning helps to make certain, even perishable, products available, despite the seasonality, to expand the range of goods and reduce the time and labor costs for cooking.

There are several methods of preservation, including physical, chemical, biochemical, and physicochemical. Some of them allow you to get products with completely different properties than those of the feedstock. The most common and simple way of food preservation is carried out with the help of preservatives of plant and chemical origin.

The highest requirements are imposed on the quality and properties of preservatives: they must be harmless, easily removed from the product before it is eaten, not “clog” or distort the original taste and smell of the product, not reduce its nutritional value, not interact with the material, from which manufactured the equipment and packaging. Unfortunately, practically none of the preservatives used in modern industry meets all these requirements.

The physical methods of food processing include canning using low and high temperatures, ultrasound, filtration and ionizing treatment. Low temperatures used for cooling and freezing food. In the first case, the temperature of the product is artificially lowered to about 0-4°C. At the same time, the temperature inside it is even lower. Previously, even before cooling, excess moisture is removed from the product. A decrease in temperature leads to a slowdown in all chemical and biochemical processes, an increase in the shelf life of goods. At the same time, they retain almost all of their nutritional properties, initial taste and aroma.

Pasteurization and sterilization of products uses high temperatures. Pasteurization called the procedure for heating products to a temperature of 100 ° C, as a result of which only vegetative microbial cells die in the feedstock. The nutritional value such products practically do not change (except that vitamin C is partially destroyed), their shelf life increases, however, the complete safety of the product, as in freezing or sterilization, cannot be guaranteed with this method of processing. At sterilization the product is heated to temperatures above 100°C, which leads to the death of most of the microorganisms and the destruction of enzymes. On the one hand, sterilized products are stored for a long time. But on the other hand, their taste and nutritional value significantly reduced, as well as the amount of nutrients.

Puree and liquid products preserved with aseptic method. First, the products are sterilized for a short time in special containers under the influence of high temperatures. After that, they are packaged in sterile glass jars, which are sealed under aseptic conditions. This method of preservation differs from sterilization in a shorter period heat treatment product, which allows you to keep it high quality and nutritional properties even during long-term storage. In addition, sterilization can be carried out using ultrasound and microwave electric current. Ultra-violet rays have bactericidal properties, therefore, with their help, they treat the surface of products, water, containers and equipment. A ultrasound contributes to the destruction of microorganisms. At mechanical sterilization liquid products (e.g. syrups, fruit juices etc.) are passed through special filters that collect microorganisms.

Most commonly used physical and chemical methods canning. In this case for better conservation products are processed with the addition table salt or sugar or dried. And in that, and in another, and in the third case, the same principle of increasing the shelf life of products: an increase in osmotic pressure and, as a result, a decrease in water activity. At high osmotic pressure, microbial cells are dehydrated and the production of enzymes slows down. During the canning process by drying Moisture is removed from foods by thermal method: they are simply dried with air heated to a temperature of 80-120°C or more. The temperature may vary, depending on the feedstock. Drying can be natural and artificial.

In the first way, various fruits are processed for longer storage (for example, apricots, plums, grapes, etc.). Artificial drying is carried out using special dryers. It can be carried out with heated air (spray or convective), on a hot surface (roller), vacuum, sublimation method, microwave method, etc. Microwave drying, as the name implies, is carried out using microwave energy. During vacuum drying, the product is dehydrated without access to air at a temperature of about 40-60°C, retaining its original properties. In the freeze drying process, products are frozen under high vacuum. As a result, the moisture from them immediately evaporates.

Operating principle Sahara as a preservative is also based on an increase in osmotic pressure, which leads to the suppression of the development of microorganisms in the products. However, sugar in this case is less effective than salt, therefore, it is used in conjunction with additional preservation methods - for example, with pasteurization, cooking or sterilization of the product in an airtight container. Thus, confiture, marmalade, jam and other products are produced.

Biochemical methods preservation is based on the suppression of the action of microorganisms and enzymes by adding preservative substances or their formation as a result of enzymatic processes. An example of such a preservation method is fermentation. As a result lactic acid fermentation sugars, lactic acid is formed, which has a preservative effect. It changes the acidity of the environment and suppresses putrefactive microorganisms. Along with lactic acid, ethyl alcohol is released, which also increases the safety of the product. Fermentation, salting and urinating are used in canning various vegetables(cabbage, tomatoes, cucumbers), mushrooms, fruits. Salt, which is part of the product, promotes the release of cell sap, which contains sugar, and the development of lactic acid bacteria.

Chemical preservation methods include preservation with ethyl alcohol (at a concentration of 12-16% or 18%), which is used in the production of semi-finished fruit juices, pickling, as a result of which acetic acid is used, which has the same properties as lactic acid. Acetic acid is suitable for pickling vegetables, fruits, mushrooms, fish. Since a high concentration of vinegar worsens taste qualities product and can even be hazardous to human health, and at its low concentration it cannot guarantee the complete safety of the product, then before pickling original product sterilized (vegetables) or salted (fish).

In addition, chemical methods include canning with the help of sorbic, citric or benzoic acids and their salts. Sorbic acid used in the preservation of fruit juices, puree, tomato paste. It is considered the best preservative of the above, since it is harmless to humans, does not change the taste and smell of products, and has a bactericidal effect (which is especially important in the production of canned mushrooms).

TO biologicalpreservatives include preparations of natural origin - with the addition of lacto- and bifidum bacteria, lactococci (nisin).

There are also so-called combined methods canning. These include smoking, curing meat products and fish, production of canned milk (condensed milk and cream).

For each of these canning methods, special equipment and raw materials are used. For the production of canned food, the two most common methods are using high temperatures in hermetically closed container or saline solution with an antiseptic, the following types of basic equipment will be required: jar sterilizers, autoclaves, automatic seaming and capping machines, marking machines, cutting machines, dosing and filling machines, including for products with a viscous consistency, blanchers.

Most likely, you will also need machines for the sterilization of canned food, for the processing of meat raw materials, for the processing of fruits and vegetables, for the production of SKO-type lids, for the manufacture of metal caps and cans, washing equipment, etc. There is a large selection of both domestic and imported equipment for the production of canned food and vegetable processing. Models differ in quality, price and performance.

Manufacturers offer whole complexes of units of various capacities, including lines and plants for the production of canned vegetables, fruits and vegetables. The price depends on the planned assortment. So, for example, a set of equipment for canning vegetable salads and packaging in 650 ml cans with a capacity of 1,100 units per shift will cost 1.5-1.6 million rubles, not counting delivery, assembly and training.

A set of equipment for fish preservation with a capacity of 600 cans per hour costs about 1.4 million rubles. For the line for the production (cutting, packaging and packaging) of fish preserves, you will have to pay 650-700 thousand rubles. A line for continuous dissolution of salt in water with a capacity of 800 liters per hour will cost 450-500 thousand rubles, equipment for the preparation of brines and marinades (700-1200 liters per hour) - 150-200 thousand rubles, for the preparation, pasteurization and cooling of brines and marinades - more than 300 thousand rubles.

Equipment required for canning vegetables packed in three-liter jars, with a capacity of 450 units of production per shift, costs almost one and a half million rubles. An installation for packing and sterilizing canned meat with a capacity of 600 cans per hour costs about a million rubles. A set of equipment for canning mushrooms will cost about the same.

To organize a workshop for processing about 500 kg of mushrooms, vegetables, berries and fruits per shift, the following areas will be needed: administrative, household, storage and auxiliary premises, cold rooms. The total area of ​​such a small plant is at least 250-300 square meters. meters. In addition, the workshop must be equipped with a video surveillance system, fire and burglar alarms. Sanitary treatment of equipment and premises of the workshop must be carried out in accordance with the requirements of Rospotrebnadzor.

Companies producing canned products sell them through federal and regional retail chains. However, getting on the shelves of these stores is quite difficult. Most chains have launched their own brands, which they prefer over other people's products. In addition, the cost of their canned food, as a rule, is 20-30 percent lower than the market average. Therefore, manufacturers prefer to work with small chains without their own private labels, with individual retail outlets and food markets.

A few years ago, the canning business was considered one of the most profitable. Its profitability reached 40-60%, and the money turned around, on average, in six months - a year. Now the profitability of canned food production is about 20%. The lowest rates are in the segment canned fish(to 10 %). The payback period for small production is at least two years. Canned food - seasonal product. The greatest sales are observed during the period from November to March-April.

Lilia Sysoeva
- portal of business plans and guidelines

Canning products have always been in demand. Proof of this is the habit of the population to make preparations for the winter. However, not everyone has time to do this, and someone generally prefers to buy ready-made canned vegetables. Without meat and fish human body not live. For these products, canning is also used to increase the shelf life. Before you start choosing equipment for the production of certain canned food, you need to know what technologies are generally used in this production.

There are chemical, biochemical and physical ways food preservation. The purpose of this process is long-term storage products, without significant change in its quality and properties. As a result of production, the action of microorganisms is slowed down or completely suspended. Most often, enterprises use the method of thermal exposure - sterilization and pasteurization. Another such mini-factory uses the methods of freezing, drying, pickling and fermentation.

Types of canning

Preservatives are a key component that ensures long-term storage of products. Most often, these are substances of chemical or vegetable origin. Mainly products are affected different temperatures used sterilization and pasteurization. At home today is actively used vacuum preservation vegetables and other products in glass jars, but the mini plant does not use this method.

Canned vegetables are divided into natural, marinades, snack bars, lunch dishes and tomato products. Juices are also classified as canned food, but we are not talking about them in our article.

The composition of the technological line

The necessary equipment is usually supplied to the mini cannery by assembled production lines. As an example, let's analyze the equipment for canned food from the domestic manufacturer "Russia". It is intended for preparation of vegetable salads in glass jars. The cost of the entire production kit is 1506 thousand rubles. It includes:

The capacity of such a line for canned food is 1100 cans per shift. This indicator is calculated for a container with a capacity of 650 ml. To install all the components and mechanisms, you will need a mini-factory of 40 square meters. m. area. Four employees will be needed to service the production.

Business idea with production canned vegetables may seem unpromising at first sight. It is difficult to compete with such business sharks as Bonduelle, Baltimore, whose products fill the shelves of supermarkets and small shops. However, on closer examination of the idea, it turns out that this is not required at all. There is a free space in the canned food market, and the business can bring a decent profit.

• Canned food production is a promising business
• How to start the production of canned food?
• Purchase of raw materials for canned food
• What equipment to choose?
• What kind of room is needed for the production of canned vegetables
• Recruitment
• Realization of canned vegetables
• Requirements of the sanitary and epidemiological service
• How much can you earn in the production of canned food?
• Risks

Canned food production is a promising business

The main advantage of the business is the lack of a market for agricultural products. Small farms, owners of private land will be happy to give the grown products at an affordable price. One has only to decide on the type of raw material. When concluding an agreement, you can discuss the scope of delivery in advance.

The competition is quite high. However, if you look at it, large companies produce products in large quantities only 4 months a year, during the rest of the period they supply batches of limited quantities. You can take advantage of the situation by offering the market your own farm products. In addition, an increasing number of buyers now prefer natural products, without GMOs, dyes, flavor enhancers and other chemicals. Even if this is not indicated on the label, it is not very hard to believe in their absence. To canned food homemade there will be increased interest.

How to start the production of canned food?

Canned products are in great demand. This is confirmed by the long-standing habit of women to make preparations for the winter. However, according to different reasons Not everyone is involved in this process. The urban part of the population, for example, does not have such an opportunity, and someone simply prefers to buy a finished product. What to release?

Canned vegetables are of several types:

• Natural. Grated, chopped, whole vegetables marinated with salt, sugar.
• Marinades. The same vegetables, but marinated with vinegar. Longer stored. Consist of 1 vegetable or several.
• Eateries. Ready main courses - salads, stews, cereals, stuffed vegetables. Usually stewed in tomato sauce.
• lunch dishes. Full second, first courses - vinaigrette, fried mushrooms in sour cream sauce, stewed eggplants, cabbage rolls. Everything that fantasy is capable of. According to the recipe, meat is added.
• Tomato products. Prepared from tomatoes with spices. As a result, pastes, sauces, ketchups, mashed potatoes appear.
• Juices, smoothies. Prepared from fruits and vegetables.

To achieve greater profits, bypass competitors, you can change the type of products produced throughout the year.

Purchase of raw materials for canned food

You can buy raw materials by concluding contracts with large farms, or owners of individual private lands. The question remains - where to store it. For potatoes, carrots, cabbage, beets, you will need a cellar, a basement. Onions are kept indoors. Beans - in fabric bags, closed containers. Vegetables such as peas, corn are considered seasonal. But you can store them in the freezer. Products frozen in summer will cost several times more in winter.

What equipment to choose?

It is not necessary to invent special equipment for a mini-factory. The line for the implementation of the production of canned vegetables is sold in ready-made. The cost is different, depending on the power, performance, configuration.

The line for the production of a variety of domestically produced canned vegetables includes:

• washing bath;
• equipment for cleaning vegetables;
• cutting device;
• boiler;
• device for processing, washing containers;
• closure equipment;
• dispenser;
• autoclave and device for its loading;
• Desktop;
• trolley for transportation;
• steam generator;
• sticker equipment;
• air compressor;
• film packaging machine.

The productivity of the equipment is 1100 cans with a capacity of 650 ml per 1 shift. The room must be at least 40 sq. m. To ensure operation at full capacity, 4 workers will be needed. The production line will cost from 2 million rubles. up to 5 million rubles

In advance, you should consider the nuances with the packaging in which the products will be produced - bags, glass jars, bottles, plastic cups, trays, tin containers.

What kind of room is needed for the production of canned vegetables

The production of canned vegetables requires a room with a total area of ​​at least 300 square meters. m. Such a territory is enough to accommodate production equipment, vegetable stocks of 500 kg per shift. This is a mini-factory where manual labor is actively used. The capacity of the production workshop is on average 1000 kg per hour. Given that most of the processes are automated.

The plant should consist of the following premises:

• administrative;
• household;
• warehouse;
• auxiliary;
• manufacturing facility;
• refrigeration.

To ensure the full operation of the plant, there must be a fire and security alarm, a video surveillance system.

Recruitment

The shift of work provides about 12 people. With such a number of employees, production will reach the results of 80 tons per month.

• Foreman;
• technologist;
• sales manager;
• storekeeper;
• loader;
• machine operators - 7 people.

The role of the head of the plant is assigned to the founder.

Realization of canned vegetables

One of the most important issues is to find a market. The most promising option is to create your own network. Homemade products can be sold on the market, offered to local restaurants, cafes. To increase competitiveness, you can think of gourmet recipes Slavic cuisine, eastern, etc.

Requirements of the sanitary and epidemiological service

It's not hard to guess - they are serious.

Staff. Each employee must have a sanitary book, duly filled out, with permission to work with vegetables. All of them are required to undergo a medical examination within the specified time frame. Personnel must work in special suits and gloves.

Workshop room. The location of the premises for the manufacture of canned food should be at least 500 m from the nearest residential building. The presence of sewerage, pipelines is mandatory. Free transport accessibility must be provided. Raw materials must be brought in, waste must be taken away. Walls and floors are recommended to be tiled. This way they are easier to wash. The production of canned vegetables involves disinfection every day.

How much can you earn in the production of canned food?

Production of canned vegetables involves drawing up a business plan, carefully considering every little thing. You can calculate the costs and expected profit with a plan in hand. Without it, you can get average values ​​that are taken from the analysis of the industry as a whole. The maximum sales volume can be traced from November to March. For a month, revenue can be from 700 thousand rubles. up to 3 million rubles Investments for the opening of the plant - within 15 million rubles. Payback period 3 years.

Risks

Entrepreneurship always comes with risks. They must be taken into account to the maximum when drawing up a business plan.

• Failure to meet production plans. This happens if the plans are too high already at the beginning of the activity. It is necessary to set the indicators to a minimum, then increase the speed.
• Competition. New competitors may appear at any moment. It is always necessary to monitor the quality of products, expand the production range, and hold events to attract customers.
• Decreased purchasing power. The unstable situation in the country leads to unstable purchasing power of the population. You can keep buyers with promotions, so-called sales, holding lotteries.
• Increase in purchase prices. You can avoid the situation by concluding long-term contracts with a fixed price.

According to statistics, the volume of canned food for 2007-2011 increased by 12%. From 2012 to 2019, sales have grown by 4% annually. In general, the trend is favorable, the state is interested in the development of this product market.

canning shop

The company "Food workshops" is ready to provide customers with an opportunity to make a profitable investment and purchase canning mini-factories, canning equipment and canning shops. Such an acquisition would good start own business and lead to payback in a short time.

Product types

1. Canning equipment

In the company "Food Shops" you can purchase all the necessary equipment to fully equip the canning production line.

• Seamers and cappers. With the help of these tools, it is possible to fully automatically pack food products in any container (glass, tin). The device can work in normal and vacuum mode.
• Seaming and capping semi-automatic devices. An analogue of the previous proposal, but performing work in a semi-automatic mode. Works in vacuum and normal environment.
• Dosing and filling automatic machines. With this automation canning shop it is possible to carry out automatic dosed filling of containers with food contents.
• Bank washing machines. Needed in order to prepare the container for use and remove contamination.
• Labeling equipment. Used to stick a paper label on a jar. In this case, the label and container can be any.
• Equipment for fruit and vegetable canning shop. With it, you can process any vegetables, fruits and berries.
• Additional equipment for canning shops. Conveyor, lift-loader, trolley tipper, semi-automatic marker device, autoclave and autoclave basket loading and unloading device.

All canning equipment can be purchased at various variations, there are always several different models of each item in stock.

2. Canning mini-factory for the production of canned fish

An excellent solution for a small business, such a factory will not require many resources and will pay off very quickly.

Main characteristics:

• Produces 600 jars canned fish at one o'clock.
• Power 163 kW.
• Required area 70 sq.m.
• Service workers - 8 people.

3. Canning plant for vegetable salads

This vegetable canning mini-factory will be a great investment. This type of canning is always in demand. The starting material is quite cheap. Therefore, the payback period will be minimal.

Main characteristics:

• Preservation is carried out in glass containers.
• Productivity 1100 cans (650 ml) per shift.
• Power 83 kW.
• Required area 40 sq.m.
• Service workers - 4 people.

4. Mushroom canning shop

Buying this canning equipment will provide an opportunity to get big benefits with a relatively modest investment. Few resources are required, and the return will not be long in coming.

Main characteristics:

• Preservation is provided in glass jars with a twist-off lid.
• Productivity 500 cans per hour.
• Power 92 kW.
• Required area 30 sq.m.
• Service workers - 3 people.

5. Mini vegetable cannery

A very profitable business investment. Such cannery will not only quickly pay for itself, but will also provide an opportunity to make good profits. Production will not require large human and energy resources.

Main characteristics:

• Preservation takes place in glass jars with a volume of 3000 ml.
• Productivity - 450 cans per shift.
• Power 134 kW.
• Required area 30 sq.m.
• For service canning mini-factory 3 people are required.

6. A set of canning equipment for the production of fish preserves

This canning shop will cut, pack and pack fish into preserves. This does not require big square and a lot of human resources. Perfect option for a small family business.

Main characteristics:

• The fish is packed in plastic containers.
• Productivity - 1000 cans per hour.
• Power 1.7 kW.
• Required area 26 sq.m.
• For service canning mini-factory 2 people are required.

7. Canning shop for the production of canned meat in tin

Excellent investment! Canned meat always enjoy constant popularity, so the organization of such production is always profitable. Buying a shop in the company "Food Shops", you can count on the purchase of high-quality canning equipment at a bargain price.

Main characteristics:

• Packaging and sterilization of meat takes place in glass or tin cans.
• Productivity - 600 cans per hour.
• Power 131 kW.
• Required area 44 sq.m.
• For service canning mini-factory 6 people are required.
• Ease of operation and repair canning equipment.
• Affordable cost that will be affordable for entrepreneurs of any level.
• The organization of production takes place in a short time.
• For service cannery not required a large number workers.
• You can establish conservation in any conditions, including at home.
• Fast payback.

Why buying canning mini-factories is profitable?

In order to establish your own production of canned food with the help of modern technological equipment from the Food Workshops company, you will not need much effort and investment.

Employees of the company will carefully treat each client and help to choose the best effective solution in terms of choice canning equipment in each specific case.

Canning mini-factories, purchased from the company "Food Shops" is a guarantee of high-quality uninterrupted operation and profitable investments.

The idea of ​​opening a shop for the production of canned vegetables at first glance seems banal and unpromising. However, upon closer examination, you will understand that this is absolutely not the case and your own production of canned vegetables has every chance of becoming a highly profitable business.

First plus that absolutely all farms specializing in vegetable growing experience an acute shortage of a market for their products. If carrots, beets, cabbage and potatoes can be sold within long term, then crops such as green peas, sweet corn, peppers, cucumbers and tomatoes are either not grown at all or are grown in very limited quantities. And if you provide such farmers with a stable market, and a mini-factory for the production of canned foods is what you need, then its owner will receive:

• Unlimited amount of raw materials, able to load all production facilities at 100%.
• Raw materials received from farmers at the peak of the harvest will cost the manufacturer very cheaply, and this is a low cost of production.

Second plus A similar idea applies to competition. It would seem that it is practically impossible to bypass such large manufacturers as Baltimore or Bonduelle in this business. However, this is not necessary! In fact, all these representatives of well-known brands in Russia are manufacturers only 4 months a year, and then they become ordinary importers with a very limited range of goods. And this circumstance must be taken full advantage of:

1. First - in the cold season to establish production of exclusive and unusual products from the point of view of this market. For example, ready-to-eat dishes such as: mushrooms in sour cream, pickled eggplants in mushroom or sour cream sauce, cucumbers in tomato, etc. The range of such products is limited only by the imagination and the peculiarities of the national cuisine.
2. The second is to retrain for this period in salad producer both eastern and traditional cuisine, as well as making ready-made meals, fortunately, the following equipment will allow you to set up such production without any problems. The so-called salad companies make their main profit at this time of the year. And even here you will find yourself out of competition, as you will own modern technologies canning salads and lunches, the shelf life of which will vary between 2-6 months, while salad firms have a few days.

We have sorted out the business prospects and now we will move on to specific actions, namely: we will identify a number of problems and find solutions to the most important points associated with the opening of a mini-factory for the production of canned food.

Raw material.

Before purchasing equipment for a mini-factory, it is necessary to create a stable base of raw material suppliers in advance.

And here the main problem lies in the quality of vegetables. If vegetables such as carrots, beets, cabbages, potatoes and Bell pepper, V canned do not require preservation of integrity, since they are boiled, cut or frayed, then green pea, sweet corn and beans must meet quality standards.

There is only one way out - to conclude contracts with large farms to deliver quality, consistent products. For farmers, this will mean a major investment in updating their fleet of machinery and mastering new agricultural techniques for growing vegetables. Your argument for persuasion is the high cost of raw materials purchased from them and the stability of sales.

The second problem related to the raw material base is seasonality. It is clear that corn and peas do not grow in winter, but they are perfectly stored frozen. The thought immediately arises that the cost of refrigeration units and the cost of electricity will negate all the profits from storing frozen vegetables. In fact, this is absolutely not the case.

Frozen corn itself is a valuable commodity that is suitable not only for canning. A simple example: 1 kg of fresh milky corn grains will cost you about 20 rubles, but 1 kg of frozen corn, say in winter, you sell 100 rubles without any problems. for 1 kg.

As for carrots, cabbage, potatoes and other long-term vegetables, everything is simple here. Either you rent vegetable stores and stock up on this raw material for the season in accordance with the production plan, or you simply buy it. Building your own storage facilities is not an option. Such an undertaking requires a large investment.

Implementation and competition.

The second prerequisite for success in the canned vegetable industry is stable distribution channels. And here two ways are outlined: creating your own marketing network or using the network of large trading companies. With the first option, everything is clear - this is a local market, represented by small grocery stores and supermarkets, where you need to offer your products using a variety of marketing tricks. But with trading companies, things are different.

It is almost impossible to get there with your goods. The fact is that for trading companies you are a direct competitor, since in fact many of them are themselves importers of canned vegetables, on the banks of which they stick labels with their trademark. Moreover, all their products are in the low price segment, and these two circumstances, if desired, turn from a minus into a huge, bold plus for you.

• Firstly, invite the company to use your product under their brand name. After all, according to research on the market of canned products, the wholesale purchase of canned vegetables of domestic production is 20% cheaper than imported ones. And getting even more profit has always been the decisive argument of any commercial transactions.
• Secondly, in order not to compete with the products of the company itself, throw out on the market a product that is not familiar to the consumer, but at the same time based on traditional dishes Slavic cuisine. In this case, you will be assisted by a professional technologist who is able to develop both a product recipe and technical specifications.

With all the steps leading up to the successful organization of the business, we figured out and now move on to equipment, initial investment and, of course, profit.

Equipment.

The complex of equipment for the processing of vegetables and fruits is presented by Inagro. Country Ukraine.

Specifications:

• Productivity of the processed raw materials - 100-500 kg/h.
• Accommodation area production line- 100-120 m².
• Energy carriers: electricity - 30-70 kW/h; water - 0.3-1 m³ / h; water drain - 0.5 m³/h.
• Service staff - 8-16 people.

The packaging line is represented by:

• glass jars with cork cap - Twist-Off.
• glass bottles- CPP and PET.
• Vertical packages - Doy-Pak, as well as retort and Bag in Box.
• Plastic cups and trays.
• Packing volume 0.06-10 kg/l.

Main product range:

• Canned natural vegetables: salads and vinaigrettes, various types vegetable caviar, chopped and stuffed vegetables in tomato sauce.
• Lunch dishes from vegetables and meat-vegetables.
• Heated semi-finished products.
• tomato paste.
• Various types of vegetables and fruit puree.
• Sauces, mustard and ketchups.
• Smoothies - fruit and vegetable, with an admixture of dried fruits, juice, pureed cereals or pieces of nuts.
• Dried vegetables: powdered, whole, chopped.
• Dried tomatoes, candied fruits.

The cost of the entire line without delivery and installation of equipment is 3.224 million rubles.

Basic expenses and profits.

The next model of income and expenses will be based on a 4-month production cycle in the warm season, since to calculate income from alternative types of income (production of salads or ready meals) impossible. For the main unit of profit, we will take 1 kg of frozen corn, because similar types of canned vegetables in weight equivalent are even more expensive.

The main costs for one production cycle.

• Raw material: corn or any kind of vegetables - 120 tons. Based on: production per shift - 1 ton of products, per month - 30 tons, for 4 months - 120 tons. The total cost is 2.4 million rubles. (1 ton of vegetables - 20 thousand rubles).
• Consumption electricity- 28.8 thousand kW. Based on: 240 kW per shift (8 hours), 7.2 thousand kW per month, 28.8 thousand kW per 4 months. The total cost is 100 thousand rubles.
• Salary workers - 1.2 million rubles. Based on: 1 handyman - 15 thousand rubles. (16 people) plus 1 technologist and marketer (30 thousand rubles each). The salary is calculated for one production cycle - 4 months.
• Rent premises (production shop and warehouses) - 100 thousand rubles. per month, per year - 1 million rubles. From the calculation: the period of sale of some products varies within 1 year.
• Total: 4.7 million rubles.

All the figures and calculations indicated above are reduced to an average indicator and directly depend on the tasks set and the specific situation.

Total income.

The basic unit of income is 1 kg of frozen corn (any vegetable, whether frozen or canned). According to the production plan, 120 tons of corn are produced in one cycle, and the following figure follows from this: 1 ton of corn - 100 thousand rubles. (1 kg - 100 rubles), 120 tons of corn - 12 million rubles.

1. Net profit - 7.3 million rubles.
2. Payback of production - a maximum of 4 months.
3. Profitability of production - about 50%.

As you can see, an income of 7 million rubles in 4 short months is a very impressive figure, and even if you deduct 1-2 million from it for all kinds of force majeure and penalties, you will still be in profit. In addition, no one bothers you to apply alternative ways production and make good money on it.