Modular workshop for processing fruits and berries consists of 6 modules of complete factory readiness. The workshop includes everything necessary equipment, communications for complete technological cycle: a two-day supply of raw materials, equipment for processing fruits and berries, a warehouse for two-day storage of finished products, a set of technical and permitting documentation.

Purpose of the workshop
Acceptance, cleaning and processing of 300 kg. stone fruit*, stoneless** fruits and berries per shift to obtain the following products:

• syrup packed in a glass or PET bottle 0.25 l.-1 l.;
• berry juice packed in a glass or PET bottle 0.25 l.-1 l.;
• berry pureed with sugar, packaged in a glass jar or PET glass 0.25 l.-1 l.;
• jam packed in a glass jar or PET glass 0.25 l.-1 l.;
• jam packed in a glass jar or PET glass 0.25 l.-1 l.
  * cherry, sweet cherry, apricot, plum, cherry plum, peach, pear, apple, ranet, grapes, etc.
  ** cranberries, cranberries, blueberries, blueberries, raspberries, wild strawberries, currants, etc.

Architectural and planning solution of a modular workshop (example)

1. Modular workshop
2. Vehicle entry
3. Departure of transport
4. Place of acceptance of raw materials
5. Place of shipment of finished products
6. Garbage bin area
7. Entry/exit of vehicles for waste collection
8. Lighting poles

Layout and composition of the main equipment of the workshop

Layout and composition of the amenity premises of the workshop

Additional equipment for the pasta shop
1. Administrative premises
2. Household premises
3. Video surveillance system
4. Fire and security alarms
5. Water treatment system
6. Warehouse and auxiliary premises

Advantages when buying a workshop
1. Loading workshop modules on vehicles (subject to self-delivery) - free of charge
2. Delivery of workshop modules to the departure station when shipped by railway transport (subject to self-delivery) - free of charge
3. Carrying out installation and commissioning work with the departure of the team to the installation site of the workshop
4. Release of a trial batch of products - free of charge
5. Training of the Buyer's employees - free of charge

Workshop delivery terms
1. Delivery time: from 35 days from the date of receipt of the prepayment.
2. Payment terms:
60% - prepayment;
30% - upon the readiness of the workshop for shipment;
10% - after completion of installation and commissioning.
3. The term of installation and commissioning works - from 5 days.
4. Warranty service: 12 months from the date of completion of installation and commissioning. The term of warranty repair is from 1 day. After the warranty period expires, service maintenance is carried out.

The technical revolution in the Western world has shown quite interesting trends, on the one hand, the technology sector is booming, including the development of 3D printing. Such technologies are ready to replace the industry as such, not encouraging forecasts for the extraction of minerals (too many substitutes). As a result, the same high technologies and, oddly enough, agriculture remain among the trends. So that they don’t print or invent, but you always want to eat.

Similar trends await Russia in the future, as a result, if you are thinking about business, then take a closer look at agriculture. At a minimum, there is no replacement for traditional agriculture, and most likely there will not be.

In fairness, I can say that I myself am now organizing such a business project in the countryside, I think in the near future I will describe the areas that I have mastered, do not forget to subscribe to the blog. I personally think that this is the most the best way building your business with a vision for the future.

Within the framework of this block, we will talk about the ideas of a rural business in processing, historically, so this business area was practically absent in the country, in fact, like small farming. Although if we take Europe as an example, then about 50% of food products are produced there by small businesses.

What to process in rural business 5 directions

First place - as strange as it sounds, but among the best destinations for organizing your own mini workshop for the processing of agricultural products is the production of feed. Why is this rural business idea the best? It's simple, in today's realities it provides maximum profit with minimum investment labor, money and nerves (associated with the organization and inspections). A number of such ideas were analyzed on the blog pages, in particular, and and even.

• - stable demand
• - relative ease of organizing a mini workshop
• - high business profitability (from 70% and above)

• - high organization costs
• - the need to create a system for marketing products

Second place - packaging. I don’t want to single out a separate idea of ​​​​a rural business, this includes the usual packaging of buckwheat, pearl barley, and so on with cleaning and drying. There will be enough equipment for cleaning and packaging unit. So and more complex,. In such cases, it is additionally necessary.

• - the level of profitability is above 100%
• - ease of organization
• - small expenses for organizing a full-fledged manufacturing business in the countryside

• - high competition

Third place - production of dried fruits. The main disadvantage of this idea in the countryside is the availability of a raw material base. Actually, depending on the region, it makes sense to engage in one or another product, where these are apples and pears, somewhere berries or mushrooms. In general, with relatively low costs for the purchase of equipment, the main business problem is storage space and availability a large number manual labor. Rural business solves the problem of space by the presence of vast territories, and labor is cheaper than in large metropolitan areas.

Advantages

• - relatively simple technology, with
• - minimum initial investment in business
• - availability of a wide raw material base (depending on the region)

disadvantages

• - sales seasonality
• - high proportion of manual labor

Fourth place - processing of fruits and berries, making jams and jams. Despite the huge positive experience of Europe (one of them is engaged in this) on the territory of Russia this species rural business was not widespread. At the same time, the prospects for homemade pickles, jams and other "sunsets" are huge. The main problem is the search for customers and here you need to pay attention to the Internet. Creating your own (at first regional) website of the store will allow you to effectively sell products. Especially if there is an opportunity to “show” the place of business. Practice shows that every second client becomes a regular customer.

• - ease of organization
• - minimum starting capital
• - getting into fashion trend healthy eating

• - business seasonality
• - high labor intensity

Fifth place - making sausages, smoking and salting lard, meat. This idea for the village belongs to the category of traditional ones; it will take a small smokehouse and time to organize it. The profitability of such processing rarely falls below 100%. The main obstacle in organizing such a rural business will be high competition, the problem is being solved at least high quality and original recipes.

Advantages

• - minimum costs for organizing processing in your own home mini workshop
• - high profitability,

• - rather complicated technological cycle
• - high competition

Taxation

Actually, both cultivation, breeding, and processing of agricultural products is possible on the basis of private household plots (personal subsidiary plots), which implies the absence of taxation.

The main but, will be the fact that processing is not taxed. The problem is solved quite simply, it is necessary to grow or breed a little in the subsidiary farm the living creatures that you are going to process.

Myths about profitable recycling ideas in smallholder farming

Processing of dairy products- to organize your own home mini workshop for the production of cheese, butter, sour cream, you need quite serious volumes of raw materials (milk). It’s not a problem when you have your own dairy herd, but then it’s far from being a small business from scratch. The organization of buying milk from the population with subsequent processing is a completely different story, requiring both equipment for storage and primary processing, which translates the idea into the category of at least averages.

Making shish kebabs, soup sets- primary processing of carcasses is an extremely profitable business, roughly speaking, we are moving towards a slaughterhouse. Such a rural business has only one drawback, it requires a powerful raw material base. If your region is actively engaged in the cultivation of pigs, cattle, sheep or even chickens, then it is definitely worth trying to open a slaughterhouse with primary deboning and trimming and the production of semi-finished meat products (including barbecue, steaks).

Heroes of our time. Successful rural business

“Natural products of domestic production should be massively supplied to the Russian market,” says farmer Vitaly Vladimirovich Akulenko

It is one of the fastest growing segments in the agricultural industry in the world. According to analysts' forecasts, by 2017 the market volume natural products close to the $1 trillion mark. In Russia, the market for natural products is just emerging, in 2011 the market capacity of organic products was only 2-2.4 billion rubles, it is worth noting that the main share is occupied by imported products.

The Russian market of eco-products has a huge potential for growth, according to experts' forecasts for the next 5 years, the growth rate will be double-digit (more than 10% per year). It is also expected that Russian manufacturers will gradually increase their market share. So by 2020, it is expected that the share of Russian producers in the organic market will increase from the current 10% to 60-70%.

In this regard, the production and sale of natural food products is a promising activity.

One of such eco-productions is the production of natural jam.

Technology

The raw material for production is a berry ( cranberries, raspberries, cranberries, blackberries, blueberries, chokeberry, currant, etc.) and sugar.

The technology for the production of natural jam is quite simple and consists in rubbing peeled berries with sugar and packing it in a special container (glasses, jars, buckets, kegs).

The main stages of production are

1. Preparation of berries (cleaning, washing)
2. Processing of berries (rubbing with sugar)
3. Container sterilization
4. Packaging of finished products
5. Finished product packaging

Product consumers

The main buyers of natural jam are the urban population with above-average incomes ( middle class).

Implementation channels

The main channel for the sale of products are grocery supermarkets focused on the population with an income above the average, as well as stores (including online) of eco-products.

What equipment is needed to make jam?

To open a berry processing shop, the following equipment is required:

1. Equipment for production

• For the preparation of berries (cutting table, washing bath);
• For the processing of berries (installation for production, container for the finished product);
• Sterilization equipment (UV water sterilizer, jar and lid sterilizer, jar rinsing device);
• For packing and capping (bottling plant for finished products, capping device, labeling machine);
• Auxiliary equipment (scales, sand sifter, trays, containers, containers, etc.).

Reference information: The cost of a set of equipment with a capacity of 1200 kg. per shift with all options is 1.5-1.6 million rubles.

In the section equipment for the production of jam you can find technical specifications and the price of the line described in this article.

2. Equipment for storage of raw materials and finished products

• Freezers, temperature range from - 20C (for storage of raw materials)
• Refrigerating chambers, temperature regime + 2С - 0С (for storage of finished products)

3. Transport for the delivery of finished products.

To deliver finished products, it is necessary to purchase a light-duty truck with an isothermal van.

Summary

Total costs ( purchase of equipment, preparation of premises for the organization of food production, purchase of raw materials, purchase of transport for the delivery of finished products) to open the production of natural jam with a capacity of 1,200 kg. per shift is about 3 million rubles.

To accommodate the equipment, an area of ​​about 70 sq.m. is required, and 10-12 people are required to service the production. The return on investment is 1.5-2 years.

Washing vegetables and fruits.

Doing business (business process management)
Expenditure.

Food plant origin is essential in people's lives. It is scientifically substantiated that such important substances enter the human body from plant foods for biochemical processes like carbohydrates, vitamins and macro and micro elements. Also, in fruits and vegetables, aromatic and flavoring substances are released that enhance the taste characteristics of food, which leads to its good absorption.

As a rule, fruits with vegetables have short term fresh storage. Various microbes and enzymes act on them and quickly spoil them. Only in dried form, fruits with vegetables can have a long shelf life. However, during the drying process, the properties of fresh fruits and vegetables change significantly, which is why dried fruits and vegetables have new properties.

The nutritional value and organoleptic properties change both due to the considerable destruction of the chemical components of the raw materials, and the additives of spices and acids used, as well as the formation of new substances. The assortment line of dried fruits with vegetables is extensive and is periodically replenished due to the use of new technologies in the drying process. Now the increase in the range is due to the percentage growth of dried fruits and vegetables in freeze-drying.

Today, it is becoming more and more profitable for enterprises to process vegetables and fruits, it is becoming successful business. Consider all the advantages of this business.

1. The consumer now increasingly prefers semi-finished products and finished products.
2. A state program to support this industry is being implemented.
3. The profitability of production is increasing due to the expansion of the range of finished products, the use of various packaging, the possibility of processing substandard raw materials, the modernization of production lines and the improvement of technological processes.

Workshops for the processing of fruit and vegetable raw materials are divided according to specialization:
1. Primary processing, resulting in a product washed and packaged, or ready for further technological stages.
2. Recycling, which includes cleaning, cutting and packaging of individual products, their mixtures in the form of salads.
3. Deep processing, including cooking, freezing, drying, canning.
In low capacity workshops, it is up to 500 kg/h, mainly used separately standing cars and manual labor is widely used. For workshops of medium capacity, from 500 to 1000 kg / h, and high capacity, it is over 1000 kg / h, the use of automatic and semi-automatic lines with minimal use of human resources is typical.
Complex processing of vegetables and fruits.

When working in your shop shop in one shift, you need from 12 to 15 people, including the company's management, technologist, head of the shop, loaders, storekeeper, head of the sales department, workers. With such a workflow, the maximum output of your enterprise can reach up to 80 tons per month.

Consequently, with such indicators, the monthly revenue of the workshop can reach up to 3 million rubles, and net profit will amount to 500 thousand rubles. With an initial investment of 15 million rubles for rent, equipment, fund wages, other expenses, and also, having a sales market and favorable working conditions, the payback period of the workshop is about 2.5 years.

Technologies and equipment for fruit and vegetable processing.

In public catering, in addition to fresh fruits and vegetables, processed products from fruits and vegetables are widely used. The most common processing methods include drying, canning high temperatures in hermetically sealed containers, salting and pickling, marinating, canning with sugar, freezing and a number of other methods.

The first step in the processing of fruits and vegetables is always the washing of the products.

Dried products are of the following types. These are potatoes, spicy greens (celery, parsley, dill), peas, white cabbage, onions, white roots, carrots, chicory, beets, garlic.

For the drying process, only good-quality raw materials that meet the requirements of the standard should be used.

Potatoes, beets, carrots, cabbage are subjected to blanching until half cooked. This is done so that the products after drying do not require further cooking. Onions, white roots, garlic, herbs are not blanched in order to preserve taste qualities product. The drying process is carried out to a certain moisture content of 12 to 14 percent.

The exception is mashed potatoes, which is subjected to drying in the form of a thin film to a moisture content of 4 to 6 percent. Dried products must comply with the standard.

Dried potatoes are obtained by drying peeled or diced, sliced ​​or blanched potatoes. Packed in bulk or in briquettes.
Dried green peas are obtained by drying blanched green peas.
Dried herbs are obtained by drying fresh parsley, dill and celery. Packed in bulk or in powder form.

Dried white cabbage is obtained by drying chopped blanched cabbage. Packed in bulk or in briquettes.

Dried root crops and onions are produced in bulk, as well as in the form of powder in briquettes.
Dried garlic is obtained in the form of chopped cloves or powder.

Dried grapes are raisins. In raisins, the presence of spoiled and insect-affected berries, mold, metal impurities and sand is not allowed. The taste and smell of raisins should correspond to fresh grapes, without unusual aftertastes and smells.

Fruit and berry powders are obtained from finely ground apples, apple and grape pomace. They have a pleasant smell. The color of fruit and berry powders is from light cream to light brown. They have 8% mass fraction of moisture, sugar not less than 25% for apple powders, and not less than 66% for grape, ashes contain 0.1%. Fruit and berry powders are used in baking and confectionery industry as a raw material rich in pectin and minerals.

The term "sauerkraut" is usually used only for cabbage. About cucumbers and tomatoes they say "pickles", and the term "soaked" is used for apples. All of the above products are obtained by canning with lactic acid bacteria.

For the fermentation process, special conditions. In order for lactic acid bacteria to get to the sugary juice located in the cells of plant materials, dry table salt for cabbage is added to vegetables, in the form of 8 percent aqueous solution for cucumbers, causing cell plasmolysis and osmotic suction from the raw juice. In the resulting juice, lactic acid bacteria begin to multiply, fermenting sugar.

Salt is also necessary for taste and preservation. When chopping vegetables, the cut surface is quickly covered with cell sap, which is good for fermentation. Lactic acid bacteria produce carbon dioxide, lactic and acetic acids, and ethyl alcohol. All this suppresses the appearance of unwanted bacteria and the activity of enzymes that make vegetables soft.

Jam, jam, jams, candied fruits and fruit and berry puree are obtained from fruit and berry raw materials with the use of sugar. These products are in demand by many confectionery and public catering. fruit- sterilized berry puree is the crushed pulp of fruits, berries without skin, seeds, fibers, seeds. Only for puree from raspberries, strawberries, blackberries, black and red currants, cranberries, blueberries, the presence of seeds is allowed, and solid inclusions are allowed in pear and quince purees.

All visual and taste parameters must match the original berries and fruits. The color of apple puree according to the standard is from light yellow to cream, the color of apricot and peach puree should be from light yellow to orange. If darkening of the upper layers of the puree is observed, and the separation of the hard phase of the puree is not more than 5 mm, then this is acceptable.

For puree, glass containers of three and ten liters are used. Storage temperature from 0 to 20 °C, air humidity not more than 75 percent. For the preservation of fruit and berry puree, sulfur dioxide, sodium benzoate, or sorbic acid are used.

Jam is made from fresh or sulphated puree. Apricots, quinces, cherries, cherry plums, pears, peaches, dogwoods, plums, apples, and sometimes a mixture of berries and fruits are used as raw materials for the manufacture of jam. According to the consistency, the jam should be smearing or dense.

The color of the jam must match the color of the fruit. According to the taste, the jam should have a sweet and sour taste, like the fruits from which the jam was made, and the smell of the jam should match the aroma of the fruit. According to the requirements of the standard, candied jam is unacceptable, as well as the presence foreign matter.

Usually, wide application jam finds in the confectionery and baking industry.

Fruit and berry jam is made from apples, plums, pears, peaches, apricots, tangerines and other fruits without stalks and seeds. For raw materials, fresh, frozen or sulphated fruits are taken. Raw materials are cut into slices or halves, then boiled with sugar to jelly, sometimes adding food pectin or organic acids.

Jam is prepared from fresh, frozen or sulphated raw materials. For this process, berries and fruits are used, peeled, stalk, seed nest. Fruits with a stone can be used whole or freed from the stone. Berries are always cleaned from sepals and stalks. Ready raw materials are boiled in sugar or sugar syrup.

Vanilla, cardamom, cloves and various spices can be added to the syrup. The jam should taste sweet or sweet and sour, reminiscent of berries and fruits from which the jam was made. The jam should have soft fruits, but not boiled. Harsh or boiled fruits, according to the requirements of the documentation, should not exceed 35 percent.

The consistency of the syrup in the jam should have a non-fading state. The syrup may contain a small amount of suspended particles of pulp from fruits and berries, but in general, it should be transparent.

For the manufacture of candied fruit raw materials are boiled in sugar or sugar-treacle syrup, glazed or sprinkled with sugar. It is permissible to produce candied fruits from fruits, jam. At the same time, the fruits are separated from the syrup, subjected to slight drying at a temperature of 40 to 60 degrees in the hourly interval from 12 to 18 hours, sprinkled with sugar, dried again to a moisture content of 14 to 17 percent.
Separate fruit and vegetable canned vegetables and fruits, that is, fruit and berries.

There are natural, lunch and gas stations, snack bars, concentrated tomato products, natural juices and marinades. All these species are classified as canned vegetables.

They are divided in relation to the variety of raw materials, method of production and purpose. For fast food salads, first and second courses, side dishes use natural canned food in the form of semi-finished products. In the manufacture of these canned food, whole, chopped or mashed vegetables of one or two types are used, filled with a 3% solution of table salt, without the use of seasonings and spices.

The finished product has nutritional value and properties of raw materials, since the vegetables were not exposed to cooking, sometimes occasionally blanched. The raw material for such canned food is green peas, green beans, sweet corn, beets, cabbage, carrots, asparagus, sweet peppers, pumpkin and others. Vegetable puree is made from sorrel, pepper, spinach.
Canned food made from fried vegetable oil or flooded tomato sauce vegetables are called snack bars.

The range of such canned food is diverse. Here are borscht with pickles, and vegetable soups with meat, and meat cabbage rolls with stews and many more different items. There are also filling canned food used for quick preparation of first courses.

Tomato puree, tomato paste, as well as tomato sauces belong to the group of concentrated tomato products. Tomato puree is produced by evaporating moisture from tomato mass without skin and seeds. This process takes place in open vats. Tomato paste is produced in vacuum machines.

Pickled products are obtained from fresh vegetables or fruits filled with acetic acid, salt, sugar and spices. Acetic acid and airtight packaging extend the shelf life of marinades.

from fresh tomatoes, beets, carrots, sauerkraut white cabbage. Tomato juice is made from ripe tomatoes with a solids content of more than 4.5 percent.

Carrot juice is rich in carotene. Beetroot juice is a dietary product containing carbohydrates up to 15 percent. Canned fruits and berries are represented by compotes, pastes, fruit and berry purees, sauces, juices. Compotes are made from fresh fruit and berry raw materials. The prepared raw materials are placed in jars, sugar syrup is added, corked and sterilized. If the fruits are sour, then use concentrated sugar syrup from 30 to 65%.

Fruit juices come in several varieties. These are natural, concentrated, blended and sugar-added juices. They produce juices with pulp, as well as without pulp. From apricots, plums, tangerines, juices with pulp are usually made. If juice is produced with the addition of 10 percent sugar, clarified and not clarified, then such juices are not divided into varieties.

In production, they are placed in tin or glass containers of 10 liters, as well as in wooden barrels with liners with a capacity of 100 liters. Clarified juice is a thick transparent liquid with a slight sediment of pectin or cream of tartar crystals.

Juice not clarified is a viscous opaque liquid with a natural smell and taste.

The clarified juice completely dissolves in water 2 hours after settling, and the juice that is not clarified already dissolves in water after 10 minutes of stirring.
Natural juices are made only from fresh fruits and vegetables. This is the only way to ensure the proper quality of the product. Appearance juices must comply with the technical documentation on the basis of which juice is produced. It is important to strictly adhere to the technology of juice production, carefully and strictly treat the quality of the raw materials used, its processing and storage.

Fruit juices come in several varieties. These are natural, concentrated, blended and sugar-added juices. They produce juices with pulp, as well as without pulp. Distinguish between clarified juice and non-clarified juice, their production technology is significantly different from each other, this is important.

Frozen fruits with vegetables retain their biological and nutritional value, smell and taste.

Typically, production facilities freeze such fruit and vegetable products as green pea, cauliflower, green beans, tomatoes, spinach, sweet corn, greens. Lunch dishes are also produced, consisting of products brought to readiness. These dishes are represented by Ukrainian borscht, fresh cabbage soup, pickle and other dishes. In production, vegetables must be washed, peeled, sometimes cut and blanched, then placed in a container and frozen from -18 to -25 degrees.

When freezing fruits, whole or cut raw materials are used, which are frozen at -25 degrees. Freezing happens with sugar or sugar syrup in glass container with a capacity of up to 1 kilogram, the temperature regime is -33 degrees, and freezing in cardboard boxes up to 20 kilograms at a temperature regime of -18 degrees. Products frozen with sugar are used as a dessert, and without sugar - in cooking as semi-finished products.

Temperature regime storage of frozen vegetables and fruits, their mixtures is -18 degrees and at 90-95 percent relative humidity air with a shelf life of 9 to 12 months. In public catering and retail, the shelf life of frozen fruits and vegetables is up to 5 days at -12 degrees. Before use, fruit and berry products are thawed in natural conditions. Frozen fruits and vegetables in cooking are used without prior defrosting, putting them immediately in boiling water.

The growth rate of the frozen food market in Russia is growing steadily. Experts have calculated that the annual growth is 10%, and in the next five years, sales growth will average 8% per year. Now Russian manufacturers have occupied a significant share in the domestic market, displacing imported products.

Frozen products from berries, fruits and vegetables have a rich assortment. We list the most powerful groups.
1. Vegetable products are represented by tomatoes, pumpkin, cabbage, broccoli, spinach, carrots, onions, potatoes, peas, corn
. Fruit and berry products are represented by apples, apricots, pears, apricots, cherries, peaches, strawberries, raspberries
. Variety of herbs
. Mushrooms
Frozen products are used for preparing home-cooked meals, as well as in catering and cooking.

How to start a mini-business in the processing of fruit and vegetable products?

Significant changes in work will be required in the future. Namely, the ability to extend the shelf life of goods, expand the product line, increase production by volume, and many other tasks. It will be important to properly build contact with retailers to sell their products.

Many problems will arise with raw materials, with their correct and high-quality purchase. Of no small importance will be timely concluded contracts with retailers so that your products are already presented in retail chains during the season.

Doing business (business process management)

The quality of fruit and vegetable "freezing" determines the success and stability of the business in this segment. Only positive reviews about products and an intensive advertising program will help you attract new customers. Advertising at the point of sale of the popular "freeze" is very important.

Properly built logistics will provide you with half the success in business. And cost optimization, rationalization of production and properly created "freeze" sales will make your business prosperous.

Very important
a) adjustment and definition of goals and prospects for the future;
b) in the process of work, solve all the problems at once;
c) develop a budget;
d) constantly increase volumes;
e) approve Required documents;
f) correctly build accounting, tax and management accounting;
g) control the business;
h) and other tasks.

Build a successful reputation for yourself - and your customer base will only grow.

Expenditure.