presentation and comparative of alternatives drying flow ...eurochamtt.org/img/WORKSHOP_4_Dehydration_Fruit.pdf · EUROCHAMTT TOBAGO GOOD FOODS PROJECT ... For With 100 kg of fresh

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EUROCHAMTT TOBAGO GOOD FOODS PROJECT

WORKSHOP 4DEHYDRATATION LOCAL FRUITS

Friday 28 march 2014

Max Reynes, Jean-Michel Méot & Michel RivierCirad-Qualisud Montpellier France

1- Description of processes/ operations

• presentation and comparative of alternatives drying flow sheets for the obtentionof added value products (natural dryer, coupling with osmotic deshydratation)

• presentation of some small unit actually working (tropical fruits process in Burkina, & Santo Domingo),

2- Varieties or produce suited to tropical conditions where applicable•general output, raw material and brix content

3- Basic information, energy comparative costs and influence about final costs

•Water activity? sorption curbs,•efficiency comparative between solar dryer and gaz dryer with and without convection

•presentation of some very useful dryer (to be done locally)

Workshop program & Presentations

4- Challenges and critical success factors

• organic standards and plant size and market approach• innovation? Drying product by fryer?

5-Investment Requirements: • Final costs of dried products and economical feasibility: training

session

Thanks in advance for all the comments!

PART 1

Drying process

-Fibers

-water

-Colored molecules

-Enzymes + substrats

-Sugars

-Protéins

No change

To be evaporated

Diminution

Browning Reactions

InversionMaillard complexe

Dryer has to be quickly to the beginning and Temperature have to low at the end!

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Presentation of some small units actually working (tropical fruits process in Burkina)


Presentation and comparative of alternative drying flow sheets for the obtention of added value products

(natural dryer, coupling with osmotic deshydratation)

Presentation of some small units actually working (tropical fruits process in Burkina),


Presentation of alternatives drying flow sheets for obtention and added value products (natural dryer, osmotic deshydratation)

fresh fruitsM:100kg

W: 86% water contentAw: 0.99/1

Preliminaries Treatments as Sulfite

Heat treament

Treated fresh products:M:75Kg

W:89% water contentAw: 0.99/1

Candiedfruits

Partial candied fruits

Osmoticdrying

Dryingprocess

Candiedfruits

Water loss:70%Sucrose gain: 70%

Partial candied fruits

Water loss:70%Sucrose gain: 70%

Osmotic soapingcoupled with

dryingWater loss:70%

Sucrose gain: 70%

Dryingprocess

Water loss:70%Sucrose gain:0%

Osmotic impregnationM:75KgW:50% water contentAw:0.85/0.95

Osmotic impregnationM:60kg

W:60%water contentAw>0.9

washing washing

drying drying

cPartial candied fruitM:55kgW:20%water contentSucrose: 79%DMAw:0.66/.075

Partial wet productM:55kgW:20%Sucrose: 79%DMAw:0.65/.75

Dried productM:17.5KgW:20%water contentS:0;Aw:0.4/0,66

Candied product

M:75KgW:20% DMSucrose:87%

Osmotic deshydratation as pretreatment of fry process

Osmotic solution: ternary or complex mix of solutions

Water loss

Other Solution gain

(OILfor example)

mol kg1C sugar 1

Sugar gainkg/1

00kg

watersugar

oil

product

Interaction C sugar / C oilBetter control of tranfert or gain in oil

Osmotic deshydratation: principle

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Presentation of some small units actually working (tropical fruits process in Burkina)


Presentation of alternatives drying flow sheets for obtentionand added value products (natural dryer, osmotic deshydratation)

Small scale unit dryer presentationMatanzas (Dominic Rep.) and Ouadara factories (Burkina)

The washing of mangos is an indispensable step. If the peel is contaminated, thepulp can also be infected during the peeling with the knives. The microbial loadmust be kept low and consistent with legal or commercial requirements.

Three washing tanks are generally used. First, fruits are cleaned with clear water.

Earth and sand are evacuated. Secondly washing tub, mangoes are disinfected.If production is not organic, chlorine solution may be mixed with water (4 ml for 10 l with a

solution at 10% of chlorine, for instance). In the third tank, fruits are rinsed.

It is important to note that drying does not reduce the microbial load.

During step 1, the temperature in the center of the product does not reach that of air and remains ataround 40°C. In the product, the water is free and microorganisms can grow. It is recommended to filterthe air.

Washing and microbial load

The shape of the cut pieces is fundamental. Not only because it responds to a customer'sexpectation, but also, it determines the drying operation.

When the exchange surface between air and product is important in relation to the thicknessof the product, drying is faster. A compromise has to be found between the number ofdrying cycles per day and the number of kg of dried products obtained per cycle.

Furthermore, drying quality of the dried mangoes (fort example) is directly related to theshape of the pieces.

The dried product texture at the center and on the sides should be the same. For this, eachpiece must be of uniform shape. The cutting can be done with mandolins: shapes arestandardized and productivity is enhanced.

Wastes are significants. Cores and upper and lower parts of mangoes are not used. Only thelateral parts of fruits are valued. Wastes are evacuated via a trap door to the outside.

Slicing step

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Fruits are arranged on the nets before being put on the pans.

This is not desirable and may delay their packaging. It is recommended to haveseveral sets of nets per dryer.

Pieces of fruits should not overlap in order to ensure the uniformity of the drying.

To guarantee drying quality, the regularity of the cut is essential .

At the end of drying, for the same surface of contact with air, the thickest productwill be more humid than the thinnest product.

Pan preparationSlicing step: the most important to obtain a good drying

The drying cycle have to be eight hours (depending dryer type and fruits charge)

For With 100 kg of fresh mangoes, 4 kg of dried product are obtained. When the wettest product is dried, the drying can be considered as finished.

The length period of phase I depends on water content of the fruits.

This period is also depending on the loading density of the pans.

More they are charged, the longer the duration of phase I will be.

A permutation of the carriages at the end of phase can ensure the homogeneity of the mangoes drying (slight imbalance of airflow).

For a drying in eight hours, pans could be are loaded with 1 822 g/m².

Drying step Dryer step

Dried Mango conventional and organic

Dried products are currently sold in sachets of 50 g.

To be care to the films bags quality: molecules of oxygen (O2) and water vapor (H2O) canimpermeable to these molecules which favor browning reactions such as Maillard reactions or oxidation of pigments.

In the cold at 4°C, dried products can be preserved more than one year and eaten all year round

Packaging in bulk or bags and storage

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WE WILL SEE WITH MORE ATTENTION THE DRYER, PACKAGING PART 2

Varieties or produce suited to tropical conditions where applicable

• general output,

• raw material and brix content

maturity index: brix content? Water content? stone?

water content and water to be evaporated?

• for example according varieties of mangoes/for 1kg of dried mangoes we

need :

• 15 Kg fresh fruits if water content hight (85 %) as « Brook », BUT 12 for

« Amélie »

• but only 9kg of fresh mangoes if water content is low (or 20°brix)

• but 19kg fresh mangoes (Me Francis) because stone and low brix

Raw material: the biggerinfluence about dried products

Process step Banana Mangoes

Sorting & cutting 0,45/0,36 0,41

drying 0,31 0,18

Dried product sorting 0,85/0,9 0.85/0,9

global output

With a better ripeningand drying process

0,117/0,11/8,5 Kg/

With an optimum of 1kg/10 Kg

0,0631kg/16Kg

With an optimum of 1kg/15Kg

General output for fruits dried in small scale unit

Pineaples/Ananas : 14 kg /pour 1 Kg of dried fruitsPapayas : 15Kg /pour 1 kg of dried fruitsCoco : 7 kg pour 1kg of dried fruits

Some examples General output for fruits dried in small scale unit

Reference: GretGuide technique. « transformer les fruits tropicaux » Martine François

pH and fruits degradation

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Slicing step: the more important to obtain a good drying

Dried fruits form and industrial outputRef/ Dominican Republic

Influence of the slicing process

PART 3

TROPICAL FRUITS DRYING. MAIN DATA

Jean-Michel MEOTIngénieur Cirad en génie des procédés et équipements

Spécialiste en sé[email protected]

Basic information, energy comparative

- costs and influence about final costs

• Water activity? sorption curbs,

• Efficiency comparative between solar dryer and gazdryer with and without convection,

• Presentation of some very useful dryer (to be done locally).

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Basic information, energy comparative costs and influence about final costs

• Water activity? Sorption curbs, main datas for drying

aw = Peau, produit, T / Peau, eau pure, T aw = activity of water

aw = PpH2O,produit,T / PpH2O, saturation, T

Biochemistry, microbiologicalaspects and Aw (water activity)

Freshproduct

Perfect Dried product

Speed of lostof quality

Water activity values

The water activity (aw) is the ratio between the partial pressure of water vapor of theatmosphere in equilibrium with the food (Pv) and the partial pressure of water vapor of purewater (Pvsat) at the same temperature.aw = Pv /Pvsat

Pv depends on the quantity of water in the food and of its temperature.

Pv is also called vapor pressure of the product and corresponds to the partial pressure ofwater vapor of the air in contact and in equilibrium with the product (.

The value of water activity varies between 0 (dry product, all the water is linked to the foodand non-reactive) and 1 (pure water).

Dehydrated foods have a low activity of water which thus limits considerably chemical andenzymatic reactions of deterioration and proliferation of microorganisms.

A product is considered stable when its water activity is less than or equal to 0.65

Water activityBiochemistry, microbiologicalaspects and Aw (water activity)

Moulds developmentFungi developmentSpore development

Water « quality » to be evaporated duringa drying step (according Tozis and Rodriguez)

Eau non adsorbée et solvante (eau« libre »water not absorbed (free)

Eau faiblement adsorbée maissolvantewater not very absorbed by theproduct

Eau fortement adsorbée non solvante :liaisons par forces deWater absorbed linked withVan der Walls force

Eau de 4ème type: impregnation water(au dessus de 27%)

Eau de 3ème type:Osmotic water»

(13-27%)

Eau de 2ème type:Molecular layer

(5-13%)

Eau de 1er type:Monomolecular layer

(0-5%)

To vaporise free water on the fruits:

we need 2400 kj/kg of free water

or …..

We need Theoretically 50 gram of butane gaz.

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Hysteresis and temperature effectVarious sorption curbs according to the product

0,65

0

1

2

3

4

5

6

0 5 10 15 20 25 30Temps (h)

Ns

(k

g e

au

/ k

g M

S)

Ns 5 mm

Ns 10 mm

Ns 15 mm

11hours for fruits slides thikness of 5mm

13 hours for 10mm

24 hours if > 15mm

Thickness and time of drying

0

1

2

3

4

5

0 1 2 3 4 5 6 7 8Temps (h)

Ns

(kg

eau

/ k

g M

Sans ventilation Avec ventilation

Good air speed: 1 ou 2 m/s

Fan effect on the cinetic of drying

Solar drying not direct

Without fan

With fan

Need 1 m²/Kg evaporated water/day

Investissement important

Energy in complement necesary (propane, gasoil)

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DIRECT SOLAR DRYEROBJECTIVE

to take off the water content in 1 day to avoid browning reaction

If time drying 6h ->thikness max: 4 mmIf time dring 8h ->thikness max 5.5 mm

Thikness too much capital

Final product market?

Battery? Photovoltaique?

GAZ? If not solar drying?

Take care of the Insect contaminaton

Drying process and energy

?? Low energy densityProduction irregular

Gaz

butane

Direct combustion of butaneLow investment

Interesting price

Dryer Atesta:

• Can dry in 20/24 h 100 kg of fresh mangoes

• POWER : 20 kW by dryer

With Propane without fan

Low investment,Good products possible BUT…

know how importantPermutation clay along the drying time

Propane consumption high

1500 drying step for 1 container!

We recomand No solar dryerBUT thermical dryer with fan, in batch

Running operation very easy;Nice quality of the productCapacity adapted to the raw fruits to be treatedEnergy consumption and efficiency very interesting

Reference : Jean-Michel MEOT, Cirad [email protected]

__________Main datas

Cp air = 1 kJ/kg ASCp eau = 4.18 kJ/kg AS

Lv eau = 2250 kJ/kg

To evaporate 1 kg of water= 2250 kJ= is as increase 1kg of water for 538°C !

cp: massic heating coefficient

Some basic datas for drying

• basic information , • energy comparative costs and influence about final costs

• Efficiency comparative between solar dryer and gaz dryer with and without convection

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Eau

MS MS1 kg

4 kg (2 to 9)

a lot of energy!!

Enzymatic browning reactionsWater to be evaporated quickly

( 4 à 12 h)

Browning reaction (Maillard)Water to be evaporated at low tempertaure

Efficiency of some small dryer

Dried fruit

Fresh fruit

Water to be evaporated

Efficiency of a dryer =(Wet product-dry product) x 2250

Weight gaz (butane for example) X 46000

46000Kj = massic heat coef. for 1kg of Butane2250Kj = massic heat coef. for 1kg of water

Efficiency of some small dryer

Natural convection Mixte

Thermical output 30% 14%

Energy cost used (Fcfa / 1kg de dried mangoes) 254 955

Qualitypf dried product

% de la qualité 1

Variable

90 % +

With fan

50/60%

158

90 % +

Our Experience:Energy cost: energy output and quality product

* Gaz: 262 Fcfa / kg gaz ; Gasoil: 423 Fcfa / litre (density 0,81) ; Electricity : 145 Fcfa / kWh

M eau x Lv eau (M gaz (ou gasoil) x PCI gaz (ou gasoil)) (+ W elec)

M eau : quantité d'eau évaporée (kg) Lv : chaleur latente d'eau (2250 kJ/kg)

M : quantité de gaz ou de gasoil consommée (kg) PCI gasoil : pouvoir calorifique inférieur du gasoil (40800 kJ/kg) ; densité 0,81

PCI gaz : pouvoir calorifique inférieur du gaz (45600 kJ/kg) W elec : consommation électrique (kJ)

DRYER TYPE

Gaz(kg)

Gasoil(litre)

Electricity(kWh)

Driedmangoes(kg)

Cost(Fcfa / kg ofDried

mangoes

Relative cost

Natural convection

10,7 11 254 100

Thermicdryer with

fan7 1,53 13 158 62

Mixte Solar& gazoil

18,3 9,45 9,5 955 375

Efficiency & energy cost

* Gaz: 262 Fcfa / kg gaz ; PCI: 45600 kJ / kgGasoil: 423 Fcfa / litre ; PCI: 40800 kJ / kg ; density 0,81Electricity: 145 Fcfa / kWh electric

Type énergieElectric consumption in kwh/kg water evaporated

Unit price for energy in Africa

Energy cost

Electricity 0.5/0.6 kw 0,16USD 0,10 USD

Gaz1 à 1.5 kw soit 0.08/0.117 kg

de gaz/Kg of water

O,0375 USD/litre(butane)

(1500GDS/100Litres0,04 USD

Fuel (gasoil)1.5 à 2.5 soit 0.15 à

0.25 litres/Kg of water evaporated

62GDS/gallonsoit 0,44USD/lit

0,11/0,12 USD

Comparative prices of the dryer energy

And in Trinidad?

• basic information, energy comparative costs and influence about final costs

• Presentation of some very useful dryer (to be done locally)

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Development of technical solutions

Sortie cheminée

Veine de recyclage

Admission

air neuf

Ventilateur

Brûleur

Volet de réglage de débit d'extraction

Porte

Volet de réglage de débit de recyclage

WITH a water content at 82%

It can be possible to dry 60Kg of fresh mangoes

for obtaining

12 kg of dried mangoes(AT 10% of water)

Dryer small capacity, can be done locally (drawing in CD Rom)Cost aproximatively 1500 Us$

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Increasing efficiency

220 V

220 V

24 V

Relais

Détendeur Robinet sécurité

Thermocouple Interrupteur

Thermostat

Manomètre

Robinet avec

gicleur

5,3 €T°

Th°

35 €

1,7 €

4,5 €

Some technical supports

Security price: 42 €

Technical information for the obtention of dried mangoes, quality 1 (>90%)

12 Hours of drier time(20/24 h in natural convection)

0,4 kg of butane/kg dried mangoes(0,7 kg with natural convection)

Dryer output: 60 %(against 30% with natural convection

Our expertience in small scale dryer

Dryer comparative THERMIC

DRYER Atesta

classique

MIXT DRYER

Thermical output 20% 14%

Energy costs used (Fcfa / 1kg dried mangoes 254 955

Quantity of final product

% quality premium

Variable

90 % +

Atestamodified

34%

158

90% +

FINALLY……………

THANKS !!!

PART 4

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Challenges and critical success factors

• organic standards and plant size and market approach

• innovation? Drying product by fryer?


• organic standards and plant size

- innovation? Drying product by fryer?

There are three market segments for dried fruits: • Food processing, re-packing dried fruit into smaller packs

for the food processing,

• The retail, breakfast cereals, bakery products, desserts and confectionery

• Catering (small buyer)


Export market: basic information: Ref: Preserved fruits and vegetables CBI MARKET SURVEY: THE EU MARKET FOR DRIED FRUIT;Source: CBI Market Information Database • URL: www.cbi.eu • Contact: [email protected] • www.cbi.eu/disclaimer

Foreign producer

Exporter/shipper

Agent brooker trader/importer re-export

Processor/packer

Retail sector Industrial sector

(ref. EU Survey 2002,organic food product, CPI)

.reference: documents existing as CBI extracts providing information on actualsmarketing standards:Outline EU Legislation Regulation (EC) 1234/2007 in conjunction withRegulation (EU)543/20111:

1. Health control (food law, hygiene, microbiological criteria, contaminants, pesticides);

2. Plant health (phytosanitary) control (harmful organisms); 3. Marketing standards (general or specific); 4. Other requirements (food additives, food contact materials,

food irradiation, novel food, radioactivity, quick frozen food, GMO’s, labelling and organic products).

EU requirements for dried fruits

Although the EU has not specified quality standards for individualdried fruits and vegetables, exporters can benchmark their productquality against« the Codex standards established by the World HealthOrganisation (WHO) and the Food and Agriculture Organisation (FAO), set standards for various dried fruits and vegetables, which are also applied in the EU.

The standards documents are available on http://www.codexalimentarius.net. Go to ‘Official standards’, ‘Official Codex standards’, ‘List’.

EU requirements for dried fruits (ref.CBI documents)

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Food safety:Maximum residue levels (MRLs) of pesticides and food additives.

Legislation on the approved level of pesticides found in imported driedfruits and vegetables on the EU market are stated in Regulation (EC) 396/2005 and its amendments.

The most commonly used additive in dried fruit is sulphur dioxide (for lightening and preserving colour), which is regulated by EU law on additives.

EU requirements for dried fruitsThe most important legal requirements (ref CBI documents)

Outline EU Legislation :Regulation (EC) 1234/2007 in conjunction with Regulation(EU)543/20111Disclaimer CBI market information tools: http://www.cbi.eu/disclaimer

Preservatives in organic products?

For organic: only lime juice can be used(metabisulfite, sorbate not allowed)

In conventional way, metabisulfite is possible, with the concentration max :

500ppm (UE) or 15gr/10 liter of water and soaping 250 ppm (USA)

Preservatives in organic products?

Aflatoxin level maxi autorized in dried fruits

B1/: 5µg/kgB1+B2+G1+G2: 10µg/kg

M1: 0

EU requirements contamination by Aflatoxine in dried fruits

MAIN problem: quick local analyse and results obtention before shipping


*Local market: until 12 tons/year of dried fruits20days /month X 6 months X 100kg/day

*Export market: mini 12/15 tons /year…… for One container (in 3 months?) very difficult trade, hight financial risk

*Alternative:succes story of « cercle des sécheurs » (dryers cooperative) of Burkina Faso: 20 « small dryers » producing 5 to 15 tons/yearharmonisation supported by CDE Bruxelles

95% OF the ingredient have to be organic

Desinfestation manguesOnly using hot water….

Equipements:

You have to use production methods at least 2 yearsbefore you can market fruits as organic

Minimun EU requirements for Organic dried ruits

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Minimum maturing requirementsAll FFV must be sufficiently developed and display satisfactoryripeness.

The development and state of maturity of the products must besuch as to enable them to continue their ripening process and to reach a satisfactory degree of ripeness.

For organic pineaple:Ethilene carbure allowed for pineaplefloral induction but not diazetyl

Maturation grade and mode of ripening Challenges and critical success factors

• organic standards and plant size

• innovation? drying product by fryer?

• market approach and some news products?

Challenges and critical success factorsMarket approach

Added value:• more greater variety of ready prepared fruitproducts, to be consumed as snack on the

go exotic and superfruits high in antioxidants give a more attractive, additional edge to the products.

• interest in ‘natural’ organic dried fruit and so-called ‘superfruits’.

Prices : Dried Mango organic Western Africa € 5.20 to € 6.40 Dried Pineapple conventional Uganda € 2.96Dried Pineapple organic Togo € 8.40 € 0.60

Ref: Preserved fruits and vegetables CBI MARKET SURVEY: THE EU MARKET FOR DRIED FRUITSource: CBI Market Information Database • URL: www.cbi.eu • Contact: [email protected] • www.cbi.eu/disclaimer

Products examples packaging Market objective

Dried bananas

Polyethylne bags of 5kgCartons of 10kgContainer de 20 pieds (10tonnes)Palette for flhight3tonnes

UE bulking

Mangos dried

Polyethylne bags of 5kgCartons of 10kgContainer de 20 pieds (10tonnes)Palette for flhight3tonnes

UE possible

Mangoes dried or driedbananas

8 polyethylene bags of 5lbs carton of 3,8 kg

USA interesting prices

Waste of dried fruitsPolyethylene bags of 100gCarton de 10kg

Local market Low prices

Market approach: example of actual strategy of some Caribbean dryers

When drying is finished, products are cooled by a fresh air circulating within the dryer forfive minutes. This phase cools the pieces to ambient temperature and facilitates theirremoval.

If the fruits are packed and stored still warm at 4 °C, the rapid cooling of these can induce acondensation of water in contact with the packaging on its inner surface, creating a risk ofmold growth.

Pieces too wet are rejected whereas the others are stored in bulkin polyethylene bags of 3 kg,

Cold, in addition of the properties of the sachets,inhibits the potential browning reactions.

The dried fruits packing should be done,if possible, in an environment wherethe humidity is controlled and without insects.

Market approach: Removal of dried product, packaging in bulk and storage

Bulk-packaged for dried tropical fruits • Export carton boxes lined with polyethylene, containing two or four 5 kg

boxes. • Polyethylene liners may be heat-sealed to give an airtight closure, although

some air permeates gradually through the polyethylene itself.

• Vacuum packaging is also used, but on a small scale.

• Rectangular boxes are more suitable for pallets than paper sacks or drums. Packages normally very between 5 kg and 25 kg.

Additional information packaging: http://www.intracen.org/ep/packaging/packit.htm

Packaging for export

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Packaging for dried tropical fruits

Films used for units bags for retail selling (and the most convenient) 2 layer acording the type of bags: OPP-OPP/20-20my

Or 2 layers of OPPC 20my (reference cellpack)unit price: 0,04 euros

Export carton boxes lined with polyethylene, containing two or four 5 kg boxes. Rectangular boxes are more suitable for pallets than paper sacks or drums. Packages normally vary between 5 kg and 25 kg.

Packaging for export

Dried Fruits

Examples of packaging

Barquette de 150 g en plastique rigide transparent pour mélange de fruits tropicaux séchés

Sachet de 70 g en plastique rigide

pour abricots séchés

PART 5

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• Innovation? Drying product by fryer?

Freeze drying process

Ref :invensys Eurotherm, 44621 Guilford Drive, Suite 100, Ashburn, Virginia 20147.

Freeze drying

is a slow batch process to extract dry product from an aqueous solution. The product is usually in vacuum chamber, which is first frozen and then evacuated. The shelves are then in a vacuum up very slowly, boiling off the liquid, whilst the chamber is continuously evacuated through a cold condenser.

Ref: invensys Eurotherm, 44621 Guilford Drive, Suite 100, Ashburn, Virginia 20147.

WHAT IS IT?

DRIED FRUITS?

FRUITS CHIPS?

Osmotic and fry process for obtention of dried fruits or onlyfrying under vacuum

Interest: - very low investment

- frying process (drying operation) in 5 minutes

- chips with low fat content

Osmotic and fry process for obtention of dried fruitsOsmotic deshydratation as pretreatment of fry process

Osmotic solution: ternary or complex mix of solutions

Water loss

Other Solution gain

(OILfor example)

mol kg1C sugar 1

Sugar gainkg/1

00kg

watersugar

oil

product

Interaction C sugar / C oilBetter control of tranfert or gain in oil

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170°CWs = 1,4 - 1,8

160°CW s = 7,5

Initial strength 2 mm color, aromas (R. Maillard)

20 mm

t = 0 t = 2 min t = 4 min t = 10 min

Digestibility, gelatinization of starch

20 mm

t = 0 t = 2 min t = 4 min t = 10 min

Frying process

Dehydration and Fryingprocesses

OIL

Fruits (solutes)

(colour)

WATER (L, V)

Osmotic deshydratation:Process presentation

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Using combination osmotic dehydration and frying: Chips diversification: major interest for industries

CHIPS POMME CASHEW

CHIPS papaya

Chips diversification: major interest for industries

MANGO CHIPS / Frying under vacuum: 5% fat content maxi

. Chocolate crackers biscuits cake fruits vegetables potatoes dried fruit yogurt nuts cereals cereal bars crisps nutritional values:

but per portion size sat fat per portion calories per portion ...

Some examples of diversification and news dried products

Mango Sheets

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MANGOES cheese

PART 6

Investment Requirements:

Final costs of dried products and economical feasibility: training session


Investments: 400.000$Estimated building, ripening warehouse and additional field(330.000$, 330+200+80 m2 estimated)

Equipment investments (specific and non-specific equipment: 70.000$)

Example for obtaining 70Kg of dried mangoes dailyOr 13 tons of dried fruits /year

Small scale unit dryer presentationMatanzas (Dominic Rep.) and Ouadara factories (Burkina)


Estimated production and forecast sales: 336.798 $/year

•77kg of dried mangoes/day, for 180 days/year :13.860 kg (277 200 bags of 50gr /year)

•Sales/ 249 480 bags of 50gr (selling price :1,35 $/bags)

•Fruits to be purchased/campaign : 360 tons (reference mango) (0,1US$/kg)

Financial Analysis

•Estimated fixed costs (amortization, indirect costs, permanent personal (3))50.369 $/year

Variable costs(fruits, bags(17.000), seasonal personal (36.000), gas (11.000), water and electricity (5.746))

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Final costs of dried products and economical feasibility: training session example


Final costs of dried productsand economical feasibility: training session

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SALES AMOUNT (SA IN US$/YEAR) 336.698

FIXED COST COSTS (FC IN US$/YEAR) 50.369

VARIABLE COSTS (VC IN US$/YEAR) 117.630

NET PROFIT (US$/YEAR) 168.799

MARGIN ON VARIABLE COST (SA-VC INUS$/YEAR)

219.168

MARGINRATIO ON VARIABLE COSTS(COST /SALES)

0,65

BREAK-EVEN POINT (FC/0.65 INUS$/YEAR)

77.403

PAYBACK 1,21 YEARFigure : distribution of the sales, mango project, L Lamy, 2012


Now we can do some exercice taking in account

YOUR datas

Your business plan?

ACKNOWKEDGEMENTSThis Business Plan is a deliverable of the European Business Chamber in Trinidad and Tobago (EUROCHAMTT), TOBAGO GOOD FOODS PROJECT.

The Tobago Good Foods Project is financed with a contribution from theEnabling Competitive Business Strategy (ECB Strategy),a programme of the Ministry of Trade, Industry and Investment (MTII) and the Ministry of Labour and Small and Micro Enterprise Development (MOLSMED).

The ECB Strategy is the focal point for financial support of the European Union.

INSERT LOGO

INSERT PHOTO OF ESTATE OR OWNERS OR FACILITIES

NAME OF COMPANY

BUSINESS PLANMessage or Slogan of Company

Prepared with the technical support of the European Business Chamber in Trinidad and Tobago (EUROCHAMTT) TOBAGO GOOD FOODS PROJECT

ContentsCONTACT DETAILSKEY CONTACT PERSON

BUSINESS PLAN INFORMATION

INTRODUCTIONLEGAL ESTABLISHMENT

REGISTRATIONSHAREHOLDERS

EXISTING PRODUCTS AND SERVICES AND MARKETSProductsMarkets

Distribution Channels

DESCRIPTION OF EXISTING OPERATIONS AND PERFORMANCE ANALYSISFacilitiesEquipment

Employees and qualifications and roles including Management

BUSINESS IMPROVEMENT STRATEGIESIMPROVEMENT STRATEGIES

IMPLEMENTATION OF THESE IMPROVEMENTSBUSINESS CASEFINANCIAL PLANINVESTMENTS

FINANCIAL ASSUMPTIONSRISKS

FINANCIAL PROJECTIONS

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CONTACT DETAILS

Company NamePhysical AddressMailing AddressTelephone NumberCompany EmailCompany Website address

KEY CONTACT PERSON

NamePositionTelephone NumberMobile NumberEmail Address

BUSINESS PLAN INFORMATION

Technical Team and Positions who prepared the planLast update date of business plan

INTRODUCTION

Briefly describe what the company does, its philosophy or competitive advantage and how long in operations

LEGAL ESTABLISHMENTREGISTRATION

Type of registration (limited liability, partnership, etc), date of registration or incorporation, registration number

SHAREHOLDERS

Name the owners and their professions

EXI STING PRODUCTS AND SERVICES AND MARKETS

ProductsList products and services and provide volumes /frequency of production where applicable. For example, 100 kg dried fruits daily. Include photos.

MarketsWhich are the main markets for your products and what are the positive or negatives aspects of supplying to these markets?

Distribution ChannelsWhat marketing activities do you currently undertake to communicate with your targetmarket and reach your market (advertising, marketing material, website and other social media, sales promotions, none)? Please comment on their effectiveness or need for improvement. How do you get your products to the market (through retail stores, direct deliveries)

DESCRIPTION OF EXISTING OPERATIONS AND PERFORMANCE ANALYSISFacilities

Describe the land, building, facilities space and layout from where you operate and any related issue which could impact on your ability to expand or upgrade in the future.Show photos

EquipmentMain processing or farming equipment, efficiency and effectivenessInclude photos

Employees and qualifications and roles including Management

Provide the number of employees, male and female breakdown and qualifications and roles and any issues which could prevent expansion and upgrade.

CURRENT STATUS OR

ISSUE

IMPROVEMENT NEEDED REQUIREMENTS (product

development support, help with

labels, new equipment

TIMEFRAME

BUSINESS IMPROVEMENT STRATEGIESIMPROVEMENT STRATEGIES

Describe your product, product lines, markets, management, equipment, facilities or other improvements strategies to address issues described above.

IMPLEMENTATION OF THESE IMPROVEMENTS FACILITIES, EQUIPMENT, TOOLS

PURCHASES

ESTIMATED COST SUPPLIER AND STATUS OF

QUOTATION

TIMEFRAME

BUSINESS CASEExplain justification and feasibility of each of the improvements by analysing estimated Investment costs against the estimated additional revenue to be gained.

For example, if I purchase a slicer machine for 1000 USD, the pay back period in terms of cost savings is 30 days and I can immediately double my sales within a very short time frame.

FINANCIAL PLAN INVESTMENTS

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FINANCIAL ASSUMPTIONS

RISKS

FINANCIAL PROJECTIONS

If we have the maximum of information, datas:

We can do financial economical simulationadapted to the company

( soft ware adapted to food production)

Documents

presentation and comparative of alternatives drying flow ...eurochamtt.org/img/WORKSHOP_4_Dehydration_Fruit.pdf · EUROCHAMTT TOBAGO GOOD FOODS PROJECT ... For With 100 kg of fresh