BUSINESS PLAN OF Pure Vegetable and Fruit Dehydration and processing Farm in Ecuador
Business idea: Vegetable and Fruits dehydration facility, Ketchup production
Business plan: Executive Summary
Description of venture
Size of business
Production plan: Manufacturing process; Drying Methods; Oven Drying; Electric Drying; Drying Process
Vegetable Drying Guide: Drying Times; Canning Vegetables; Cooling Jars; Testing for Seal
Reprocessing: Soup Mix; Pickle
Generic Production Process: Pickle Making Material; Temperature(s) Effect
Problem cause prevention
Human resource requirement
Market information 2
Packaging and Storing
Price lists from suppliers
How we promote our product
Identification of partners and Management team background
Roles and responsibilities of members of organization
Competitors: Competitors Strength; Competitors Weakness; Points of Difference
Keys to Success
Sources of funds
Owner equity statement
Vegetable and Fruit dehydration, processing.
Dehydration is the process of removing water or moisture from vegetables or fruits. Removing moisture from vegetable makes them smaller and lighter. Dehydrated vegetables and fruits weight much less than their non- dried counterparts and do not require refrigeration. Products can be sold in a variety of forms and can be exported without danger of going rotten.
Drying vegetables and fruits is also a way of preserving seasonal vegetables for later use. There are two methods of providing off season vegetable, first one is providing fresh off season vegetable by using greenhouse system, and aquaponic systems. And second method is dehydration of vegetables.
The first method is fully controlled system of the environment where the vegetables are grown and distributed but obviously, a lot will get wasted and it is very expensive. The second method requires an initial larger investment but eventually much less capital yearly compared to the first option. We have a plan to providing offseason vegetables through dehydration and food processing, canned vegetables, sliced fruit and dried fruits and vegetables to be used all year long and specially during offseason.
To start this business, we will acquire the machinery and equipment needed to process the fruits and vegetables properly. We have the opportunity to buy naturally ripe vegetables during their peak season, where their prices are much lower and we will process them into a quality final product from raw material. Dehydrated vegetables and fruits can be bagged and canned to store for much longer periods of time, and can be marketed nationally and internationally, specially to regions where they may not be available all year long or to certain regions where these vegetables and fruits are not grown.
There are also fruits and vegetables that can be sold to an ever growing of health-conscious customers that buy certain fruits and vegetables that have cancer fighting qualities, cardiovascular support and help even fighting some chronic diseases creating new market opportunities.
The importance of vegetable and fruit consumption is growing not only due to population but to health concerns. By distributing quality products, we can sell fruits and vegetables during the entire year. The opportunity to sell more and more products is growing exponentially to Europe, Asia and other nations as they have become a permanent part of the food table all over the world and its demand is rising and more production and commercial opportunities grow. Therefore, it is the right time to enter the industry to dehydrate vegetables and fruits through the following methods: Sun Drying; Electric Dehydrating; Oven Drying.
Our business will handle as many processes as needed dependent on the right method for the right vegetable or fruit. Certainly, the method used for cacao, or nuts is different for Cauliflower, Cabbage, Onion, Radish or Carrots; Tomato Paste and ketchup, Hot Pepper sauce and dried; Cucumber; Pumpkin Spinach. Fruits & Vegetables Processing
1. Fruit Processing an Excellent Opportunity in Ecuador
2. FROZEN JUICES & CONCENTRATES READY TO USE JUICES FRUITS PROCESSING DEHYDRATION OF FRUITS FRUIT BARS/ CANDIES/ ROLLUPS’ JAMS & JELLYPULPS & PUREES BI PRODUTS SUCH AS CATTLE FEED, ESSENTIAL OILS, FERTILIZER, ETC VACUUM FRIED FRUITS & VEGETABLES
3. FRUIT: Banana, Mango, Citrus, Papaya, Guava, Apple, Pineapple, Sapota, Grapes, Pomegranate, Guanábana, Chirimoya, Naranjilla, Tomate de árbol etc.
4. The secret of a well-planned fruit and vegetable processing center is that it must be designed to operate for as many months of the year as possible.
5. This means the facilities, the buildings, the material handling and the equipment itself must be inter-linked and coordinated properly to allow as many products as possible to be handled at the same time, and yet the equipment must be versatile enough to be able to handle many products without major alterations.
6. The Ecuadorian Fruit Processing Industry is growing and the new government will create the right business environment to grow.
Ecuador can be defined clearly as the “Land of Fruit and Vegetables” and thus, a “Land of opportunities”. There are very few nations that have as many fruits and vegetables as Ecuador. So, we truly have a gold mine of opportunities and the company can become a vital part of the economy and society creating a great impact on the production of food, and on ecosystem security.
The contrast between actual production and processing capabilities always offers an array of opportunities. The opportunity in the fruit processing industry is vast. While there will be challenges, we can welcome the great advances in improved technology and productivity, which can help us become competitive globally.
7. Fruit Processing and proper facilities with Cold storage: Crucial, we need to have proper cold storage capacity and cold storage units. There could be an opportunity to own and control the cold storage market. It is important to have at least two refrigerated/ temperature controlled trucks. The refrigerated transportation capacity in Ecuador will obviously be growing.
8. We will become an Integrated Player not only owning storage capabilities but we will develop back-end capabilities through connections with farms. That will increase the value of the company as we will become capable of grading, sorting and primary processing of fruits and vegetables. It will be very important to concentrate on product procurement, processing, storage and distribution and outsourcing transportation requirements. Stand-alone Cold Storage Companies mainly thrive by storing potatoes and high value fruits like apples, pears and different berries. Most of the standalone players also act as wholesalers in the product categories they store. This segment is highly unorganized. The importance of cold chain needs no validation; perishability has a direct impact on business economics in the food space and cold chain can bridge the gap.
9. Food Packaging: The First Customer Connect; Food packaging is one of the major sales influencers. It enhances quality and extends the shelf life of food products. Our operation in Ecuador as a food processers will benefit by investing intensively in state-of-the-art packaging infrastructure & technology. Recent technologies and improved packing materials will allow us to capture the organized segment of the Ecuadorian food processing sector. The majority of the operation must have “hands free packaging” which is synonymous with “aseptic packaging”, which serves as the primary level of improved packing in the food processing space and ensures the safety and security of consumable products.
10. Jams, Sauces, Ketchups & Dehydrated food is becoming the norm and Ecuadorian consumers have started accepting the innovative products and international flavors that have been introduced in the processed Fruits. The market witnessed new pulpy ketchups and sauces and also acknowledged innovative products such as pre-mix purees, marmalades, and canned, dehydrated, F&V among others. The processed F&V market in Ecuador is increasing in value and is growing exponentially. The Ecuadorian ketchup market is growing too.
11. Post-Harvest Treatment Basic Flow Chart Hand harvest in to baskets Latex removal/ initial grading Transport to field boxes in shade Packing House Q.C & Fruit fly inspection
Dump to chlorinated water
Automated water brush rinse
Presize for hot water treatment
Hot water quarantine treatment
Rest at ambient temperature
Packing line and wax application
Grading QC &Packing
Forced air cooling
Cold storage Transport via refer vans
Export cold storage warehouse
QC & fruits quarantine
Phyo sanitary documents Export documents
Transfer to vessel/ air via refer van
Export to the Destination Country
12. Fruit juices and concentrates & powder
Flow Diagram Fruits- mango pomegranate mosambi etc
Conveying, washing, sorting Juice extraction Heat treatment, aroma rec.
Blending Fiber pulping refining clarification
Dump to chlorinated water Pasteurization blending mixing
Ready to drink Juices
Packaging Packing line QC
Spray drying for powders
Transport via refer vans Juice concentration
Dehydration of Fruits
Flow Diagram Fruits- mango
Pomegranate Mosambi etc
Conveying, washing, sorting
Peeling, Slicing Sulphonation
Washing, Draining Vacuum Drying / Oven Drying Freeze Drying/ Osmotic Drying QC Packing
Fruits- mango, banana, jack fruit beans bitter gourd corn okra etc.
Conveying, washing, sorting, Peeling, Slicing Sulphonation
Washing, Draining Vacuum frying QC/ addition of spices Nitrogen flushed Packing Vacuum frying of fruits & vegetables Flow Diagram
Road Map for the Project
The project to be divided in phases:
Phase 1: 100 TPD capacity for post-harvest treatment- Cold Chain- 40 TPD capacity
Dehydration Plant 40 TPD capacity Juices Concentrates (Puree) powders 10
TPD capacity canning unit (Balance 10 tons’ capacity should be utilized for service to exporters)
Road Map for the Project The project to be divided in phases:
Phase 1 (3- 5 years’ minimum before expansion after the production starts)
100 TPD capacity for post-harvest treatment- Cold Chain budgetary price- Rs. 7 Cr. 40 TPD capacity Dehydration Plant- budgetary price- Rs. 6 Cr. 10 TPD capacity Juices Concentrates (Puree) powders budgetary price- Rs. 3 Cr. 10 TPD capacity canning unit- budgetary price- Rs. 0.5 Cr. (Balance 10 tons capacity should be utilized for service to exporters- Government charges for this is Rs. 5000/- Ton)
18. Road Map For the Project Phase 2 100 TPD capacity for post-harvest treatment- Cold Chain- (Additional Capacity) 10 TPD capacity Dehydration Plant 40 TPD capacity Juices Concentrates ( Puree) powders 10 TPD capacity Vacuum Fried Fruits and Vegetables ( Balance 10 tons capacity should be utilized for service to exporters)
19. Time Lines & For Complete Fruit Processing Juices, & Concentrates, Powders Dehydrated Fruits Process/ Timelines
Project Planning TEFR DPR
Fresh fruits export (immediate orders)
Company Registration & Certifications
Land Selection Conversation to Industrial Machinery Manufacturer
EPC negotiations & Contract Finance Application & Finance
Approval Import of Machinery Equipment
Supply Approval of Specifications
Approval of Design Civil Construction & Land Preparation
Erection Business Development Testing & Commissioning
20. Germanico P Vaca Email: email@example.com Phone: 1+540-668-5726
Ecuador is a unique agricultural country where people grow fruits and vegetables at huge quantity. Ecuador has some of the most unique fruits in the world with special qualities and it is something we wish to explore. We have a great opportunity to buy these vegetables during their peak season at cheaper price for “Pure Vegetable Dehydration and Food Processing Farm”. After vegetable dehydration, canned these vegetables slice, the product can be sold at very good prices. Perhaps the most important aspect will be the exports of those products as demands increases from Asian, European and Africans countries. We may have a harder time in the United States as special licensing and food approvals are required and can be expensive to obtain. To start this business, we have secured the building to operate and we have the startup capital to buy most of the required machinery and equipment. We have to buy some machinery that is not too much costly as compare to other business.
A solid marketing plan is one of the major tools of a marketer to be successful in his business. As a student of Agricultural Marketing we were assigned to make a marketing plan. For this purpose, we selected (i) Dehydrated vegetable (ii) Vegetable soup mixes (iii) Vegetable Pickle (IV) canned vegetables ready to cook slices as our product and made a marketing plan of this product.
“Pure Vegetable Dehydration and Processing Farm “serves both the consumer market, as well as local restaurants. We will succeed in developing a profitable business through the use of our two competitive advantages, quality and flexibility.
The local farmers of vegetable cannot produce enough products to satiate local demand and also other beverage company can’t able to satisfy the consumer through their product. We see this market opportunity and are prepared to seize it.
Our mission is to provide the highest-quality vegetable products. We exist to attract and maintain customers. Our services will exceed the expectations of our customers. We have first formed a farm then as per requirement we have given description of the business and current market situation. We have provided these details based on our own knowledge and collected information from different sources.
Then we have discussed about our strategic plan, market summary, We did SWOT analysis, Competition analysis. We also provide marketing strategy, pricing strategy, and also distribution channel. We mentioned our local and advertising and promotional activities. Then we included our financial plan and also our implementation plan.
4: Business Address: Name of the business: “Pure Vegetable Dehydration and Process Form”. Business location will order the type of customer form attract, what types of promotions form can run and how long it will take to grow. While a great location won’t necessarily guarantee your success, a bad location will almost always guarantee failure.
Address of the business: Ibarra, Ecuador.
Type of the business: Corporation: E-mail: firstname.lastname@example.org
Description of venture:
i. Canned vegetables ready to cook slices
ii. Soup mix vegetable iii.
iii. Dried Fruits
v. We will provide our products to most of retailers at vegetables markets.
vi. We also issue franchise license to sell our product from this customer feel easy to get our products.
vii. Customer could also purchase our product from our firm.
ix. Our products will be available in the market all the year.
x. Customer and retailer can contact us through e-mail and firm contact numbers.
xi. Customers and retailers can provide their feedback.
Size of business:
Total area of 1300 mt2. This area will be used for production, packaging, storage and administration office. A small portion of that place will be used as a controller office. Warehouse free space to store & preserve the raw materials.
Office equipment and Furniture
Gas Burner with Other Accessories
The new marketing plan has developed its strategies by focusing on the vision, mission and goals.
Vision: We imagine a marketing system that quickly and efficiently moves wholesome, affordable agricultural products from the farm to the consumer. Our target customer, they can take the nutrition of the vegetable. Our product must be diversified as the consumer need. We have to create our market demand and grow awareness among the people. At first, we have to capture our local market within two years and we will start to export our product within five years.
Mission: Our mission is to provide the highest-quality dehydrated vegetable and vegetable pickle. We exist to attract and preserve customers. Our services will exceed the expectations of our customers.
We also focus on the following points,
Finest quality of our product
Keeping the affordable price
Provide best customer service
Provide energetic and nutritious food
a) Maintain positive, steady growth each month.
b) Experience increase in new customers who are turned into long-term customers.
c) Generate brand equity at the Farmer's Market as well as within the commercial restaurant industry market.
d) To enter into new market.
7: Production plan:
Manufacturing process o Wash, neat. o Uniform pieces. o Dry as soon as possible after picking.
Drying Methods We arrange pretreated vegetables on drying trays in single or thin layers, 1/2 inch deep or less. Dry in dehydrator or oven as described below.
Oven Drying. Electric oven used to dry vegetables. Proper temperature and ventilation are most important in oven drying. To oven dry, preheat oven at lowest setting (140 to 150 degrees F), then we adjust the thermostat and prop the oven door open to achieve a consistent oven temperature of 140 degrees F, and to allow moist air to escape. Oven drying it isn't very energy efficient, and foods aren't very flavorful in the end. Monitor oven temperature using a calibrated oven thermometer. Place the oven thermometer directly on the oven rack or tray and check it every two hours throughout drying.
Place trays of prepared food in oven. Stack trays so there is at least 3 inches of clearance at the top and bottom of the oven and 2 1/2 inches between trays. Shift trays, top to bottom and front to back, every half hour. Turn the heat off when drying is almost complete and open the door wide for an additional hour or so.
Electric Dehydrating This is the best method of dehydrating Vegetables. An electric dehydrator is energy efficient and can be operated at low temperatures needed to maintain nutritive values in the food. Your electric food dehydrator should have some sort of heat control and a fan to maintain air circulation during the drying process. Electric dehydrators with thermostatic controls. They are relatively inexpensive, suitable for drying large or small batches of food, and easy to use. The best dehydrators have thermostatically controlled heat settings and fans that blow warm air over the foods. Dehydrators should be used indoors in a dry, well-ventilated room. The Drying Process When drying vegetables don’t keep temperatures too low or too high. Temperatures too low may result in the growth of bacteria on the food. Temperatures too high will result in the vegetables being cooked instead of dried. Vegetables that are under dried will spoil, and vegetables that are over dried will lose its flavor and nutritive value. Vegetables should be dehydrated between 120 and 140 degrees Fahrenheit. We can begin drying our vegetables at higher temperatures, but turn the temperature down after the first hour or so. The last hour or so of drying time should be turned down on a lower setting. We must turn the food and rotate the trays while the food is drying.
When storing dried product, keep in mind that no moisture should be allowed to enter the container...ever. Dried food absorbs moisture from the air, so the storage container must be airtight. Some acceptable storage containers are jars and plastic freezer bags. Store containers of dried food in a cool, dark,dry place. 60 degrees Fahrenheit or below is best. Vegetable Drying Guide All vegetables should be washed, sliced, and blanched. Dry vegetables in single layers on trays. Depending of drying conditions, drying times make take longer. Dry vegetables at 130-degrees Fahrenheit. Many vegetables do not have this built-in protection. For this reason, they may require a slightly different handling. Whereas some vegetables may be sliced and dried in their natural state, as you would do with fruit, other vegetables may need to be gently blanched. There are no hard and fast rules, no one right technique for preparing food to be dried. How we plan to use the dried product and how long we intend to store it may determine the method of preparation. In this three-part series on drying vegetables we will look at the different methods for preparing vegetables and compare their advantages and disadvantages. We will also explore some of the many delicious ways to use dried vegetables.
Dehydrating peppers: Dehydrating Onions:
Dehydrating Carrots: Dehydrating Cauliflower: Dehydrating Cucumbers:
Dehydrating tomatoes: Dehydrating Spinach Dehydrating Peas
17Drying Time: Drying Times for Selected Vegetables Vegetable Drying time (hrs) Carrots 3½–5 Corn 6–8 Garlic 6–8 Radish 4–10 Onions 3–6 Peas 8–10 Peppers 2½–5 Pumpkin 10–16 Tomatoes 6-12
Canning Vegetables: There are two different kinds of canning. Some foods can be "canned" in a boiling water bath with no special equipment. Others must be "canned" in a pressure canner. It depends on whether the food is acidic or alkaline. Non-pickled, low acid vegetables must be canned in a pressure canner. Fruits, sweet preserve and vinegar pickles safely canned in boiling water bath. We Can vegetables in a pressure canner and at the pressure required to reach 240° F. Canning can be an economical method of preserving vegetables to enjoy throughout the year, and the nutrient value is often as good or better than fresh produce. National movements promoting both the environmental and health benefits of consuming more locally grown foods has spurred a renewed interest in home gardens, farmers’ markets and home food preservation, but if not done safely, canned foods can become contaminated with the bacteria. In order to supply sufficient heat to destroy the botulism-causing bacteria, vegetables must be processed in a pressure canner at the number of pounds needed to achieve 240° F. We do not take short cuts in recommended preparation or processing procedures. Cooling Jars: Carefully place the jars on a cooling rack, leaving one inch space between each. Do not touch the ring bands or lids until the jars are completely cooled. Testing for Seal: When the jars are cool test each for a seal. Jars with flat, metal lids are sealed if: 1. The lid has popped down in the center. 2. The lid does not move when pressed down. 3. Tapping the center of lid with a spoon gives a clear, ringing sound. Canningjars andlids. A. Narrowmetal screwband. B. Metal lidwith sealingcompound. C. Seals here.
Reprocessing: If a jar is not sealed, refrigerate or freeze the contents or reprocess within 24 hours of the initial processing. To reprocess, use a new lid and process. Soup Mix: “Pure Vegetable Dehydration and Pickle Farm” provide Vegetable Soup Mix, a quick, easy, and tasty soup for every group of people. You have to boil some water, add the vegetable soup mix, flavor to taste, we made vegetable soup with a rich mixture of carrots, onions, tomatoes, peas, peppers, green beans. It expertly prepared for convenience and taste. Enjoy our Vegetable Soup Mix as is, or use it as a noodle soup. Other vegetable soups can't compete with our Vegetable Soup Mix. We dehydrate all of our vegetables at peak flavor and use a slow air-drying process that preserves the nutrients. Our vegetable soup mix is 100% sodium-free.
Pickle: Natural fruit and vegetable items are used as raw material for producing various types of pickles i.e. cabbage, cauliflower, cucumber, carrot, Garlic, onion, pepper, and tomato. In the purposed business setup: pickle will be produced in large pots which will then be filled in bottles and after packaging will be sent for sale in the local and remote markets of Ecuador. Pickle processing and packaging does not need any heavy machinery and equipment. During the discussion with existing pickle producers, Pickle production is time Consuming because its process requires sun-light and machinery is used for packaging of Pickle. Production process: There are two basic methods for pickle processing used in Ecuador where local taste is concerned. One is water based process and the other is oil based processing. Pickles available in the Ecuadorian market are generally based on the water process, whereas, homemade pickles are made using oil. Generic production process is carried out following the method given under. Generic Production Process: Processes for the most common pickles produced in Ecuador have been provided in the following paragraphs.
Give a good hot water wash and dry the vegetables.
Cut them in the desired sizes.
Put them into a big pot and mix desired quantity of spices.
Pour Oil into so that all vegetable/fruit is completely dipped.
Spread salt on it in the desired quantity.
Leave the pot in sunlight for fifteen days and keep mixing the ingredients every day.
Leave the pot in sunlight for one week Pickle is ready for the packaging. Package and store pickle in a dry and dark
Pickle Making Material o Chili o Lime o Garlic o Salt o Saunf o Methi Seeds o Kalongi o Oil Temperature Effect: Canning temperatures for low acid vegetables. 180 to 250°F Canning temperatures are used to destroy most bacteria, yeasts, and molds in acid foods. Time required to kill these decreases as temperatures increase. 140 to 165°F Warming, temperatures prevent growth, but may allow survival of some microorganisms 40 to 140°F. Problem cause prevention: Don’t use Fruit/vegetable of poor quality. Work with good-quality produce. Bacteria cause this during White sediment in crock or fermentation. Salt contains an anti-caking agent. Human resource requirement: Pickle processing does not need specialized and skilled labor and even women can make good pickle. However, packaging may need to hire trained labor having experience of operating packaging machinery. The proposed project would need a total of 8 persons in order to handle the processing and packaging operations. The business unit will work on one shift basis (8 hours daily). Technical staff for packaging and distribution purpose would require experience. Manpower requirement for the business operations along with their respective salaries is given in the table below:
Polythene bags Pickle will first be packed in polythene bags which will then be placed in the Glass Bottles or bucket. Therefore, polythene bags requirement would be equal to the number of bottles and buckets produced. Besides above material, cardboard cartons and sticking labels will also be required Providing the pickle description, manufacturing and expiry dates. Vegetables and fruits are available in the Subzi Mandi’s, whereas, for the procurement of packaging material following companies may be contacted: Packaging Material Following packaging material will be required for the production purposes: Glass bottles 330 gms 9000 Glass bottles 450 gms 9000 Glass bottles 1000 gms 6000 Glass bottles 1.8 kg 4000 Plastic buckets 5 kg 2000 Labels and cartons for Glass Bottle Akmal print house S-35 Rawal Road Lahore. PH. 2595301 Ghani Glass Ltd 12- D/3 Chandni Chowk Lahore Bottle Market Bottle Gail, Light House, Lahore Market information: On average total demand of the pickle products in Ecuador is around 35000 mun per month whereas, around 10 to 15% of the total production is exported, Main export markets include USA, UK and Middle East Countries.
Product Characteristics Pickle products are available in the market with different composition and in different sizes. There are a number of major players like National Foods, Shan Foods, Young’s Food, Ahmed Foods which hold major part of the market (about 25%-30%), however, major share (about 70%- 75%) still lies with unbranded market. There are also small players in this business; however, their operations are restricted to very selective local market of rural and urban areas. They distribute pickle: In Bottled & Plastic Bags Packaging 1. Low Income Areas – 15 to 20% of sale 2. Medium & High Income Areas – 80 to 85% of sale In Bulk Packaging (5kg, 10kg) 1. Low Income Areas – 70 to 80% of sale 2. Medium Income Areas – 20 to 30% of sale 8: Marketing plan: i. Packaging and Storing: Packaging consider: size, shape, materials, color, text, brand mark, safety elements. Pack cooled dried foods in small amounts in dry, scalded glass, boxes and bags. To protect from insects and moisture, sealed them. Pickle will first be packed in polythene bags which will then be placed in the Glass bottles or bucket. Label containers with the name of the product, date, and method of pretreatment and drying. Dehydrate vegetables will be available in 500 grams, ½ kg, 1 kg and 2 kg packs. All types of pickles will be available in 300 grams, 450 grams, 1 kg, 2.5 kg and 5 kg packs. HOW LONG YOU INTEND TO STORE THE DRIED PRODUCT Most vegetables should not be stored longer than 6-8 months. This can be extended considerably longer if the dried vegetables are kept tightly sealed in a cool place (below 60° F.) If you plan to store vegetables more than 8 months, Store in a cool, dry. dried vegetables keep well for six to 12 months. Dispose of all foods that develop off smells or flavors or show signs of mold.
Pricing: Pricing strategies are most important stage in marketing. If we select extensively high price, customers will not buy and volume of sales will be very low. On the other hand, setting lower price will not cover our costs. Following table presents current market prices of different pickle brands available in the market. Retail Price (in Rs.) Weight Ahmed Shan National 330 gm 42 45 50 1 Kg 100 100 100 1.8 Kg 175 180 180 Price lists from suppliers “Pure Vegetable Dehydration and Pickle Farm” Price list for wholesalers and retailers. Name of products Price 1kg Price 5kg Dry Carrot 100 460 Dry Radish 100 460 Dry Ladyfinger 140 640 Dry Cauliflower 80 370 Dry Cabbage 80 375 Dry Onion 70 320 Dry Tomato 130 600 Dry Pepper 150 710 Dry Pees 180 850 Dry Spanish 60 280 Dry vegetable for soup mix 240 Dry vegetable for soup mix ¼ kg 65 Pickle 90 410
In generally there are different types of marketing distribution system. Consumers are able to buy the products from different market place. All these distribution strategies are dependent on each producer, wholesaler, retailer, and finally the consumer.
We will supply our products all over the country on the basis of our products demand so that the consumer can get the products easily.
Target Market: Our products target whole family.
Promotional activity: We make promotional activities for our product in different public places, school, college and restaurant.
• In different occasion, we will open special sales center where attractive point of purchase display would be arranged to create positive image in consumer’s mind.
• We will provide different support to our distributor.
• Sometimes we will offer free sampling for the mass sale of product.
• promotion of products through the sponsoring of spots on cooking shows and exhibitions How we promote our product: We will promote our product with different channels of distribution Like: Print media
Identification of partners and Management team background:
“Pure Vegetable Dehydration and Pickle Farm”
Management team is led by Mr. Germanico P Vaca. Owner and Chief Operating Officer.
Coordinate Manager. Mr. Patrick Vaca: General manager of the Farm, who has wide knowledge of the industry;
The company's management philosophy is based on responsibility and mutual respect. Company has an environment and structure that encourages productivity and respect for customers and fellow employees.
Roles and responsibilities of members of organization
Management will be responsible for supervising and participating in the daily operations of the facility. Management consists of:
Mr. Rodrigo Matute, Business Coordinate Manager, Full Time
Mr. Hector Auz, General Manager, Full Time
Mr. Hugo Pineda, Executive Director, Full Time
Ms. Giovana Baez, Administration, Full Time
Overall, “Pure Vegetable Dehydration and Process Farm”
We will have 30 employees. The company expects to employ 10 temporary employees, and 20 employees on a permanent basis.
1. The competitors have established brand. But we will have the most advanced technology and the most sophisticated marketing.
2. Product supply- the competitor’s product supply is very larger than our product.
1. Tasty and healthy alternative 0f fresh vegetable soup and pickle.
2. Off season dehydration vegetable are the requirements of consumer’s daily values.
4. Low price than tunnel system and greenhouses off season vegetables.
Points of Difference: The points that make this dehydrated vegetable and vegetable products difference than others are-
New idea- dehydrated Vegetable products concept is approximately new in market.
Different experience & knowledge- The customers will have the unique feelings & experiences that they will not get other similar products exist in market.
Strong distribution channel- As this product has strong distribution channel, the consumer get it at every retail shop. Keys to Success.
We are better able to serve their needs than a more generic competitor.
Keeping close contact with clients and establishing a well-functioning long-term relationship with them to generate repeat business and create better reputation.
SWOT Analysis: Strengths:
Availability of dehydrated vegetables products throughout the year.
Flexibility in meeting vegetable needs.
Flexibility in meeting restaurant's needs.
High-quality products and service. Weakness:
A limited marketing budget to develop products awareness.
Many competitors that provide pickle in the market.
Threats: Already established competitor that has decided to make customer service and flexibility their selling point.
A health scare that questions the safety of dehydrated vegetable and pickle.
Poor weather which will affects the production of products.
Customers are very much habitual to take fresh vegetables as green.
We will start our business in the middle of the year of 2017, Machinery and equipment acquisitions will be done over the summer. We will start slowly and we can’t expect huge sales as schools are in vacations but we will be preparing the market for huge profits to begin in the last quarter of the year. Our market research says that there is great potential for our unique featured product. Our sales will keep rising through the years. More ever promotion and advertising will help in increasing sales. At the very first of our business our mission should be emphasis on promotional activities and recognizing the product at every level.
Funding Requirements: The company plans to invest $500,000 dollars for the purpose of financing the equipment, machinery and $500,000 for building the factory for the Vegetable Farm Building Machinery Generator, office equipment and operating expenses.
Another $150,000 will be invested to obtain and secure the raw material: vegetables and fruits and another $50,000 to launch the products.
We are looking for the investment of $1,000,000 USD dollars to run a very successful enterprise. The following is an income summary, owner equity and balance sheet of our business.
Sources of funds: In order to finance our company, the main types of investment and lending options include:
Own money: $400,000 USD through an equity loan of house owned at 34 Lange Dr, Lovettsville VA 20180.
Commercial bank loan: $600,000
Income summary of “Pure Vegetable Dehydration and Process Farm”
As on 31 December Account Debit Credit Revenues
Vegetables Processing: $75,000
Juice Processing and bottling equipment: $150,000
Other materials: $150,000
Electricity Bill: $35,000
Polythene bags $10,000