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Pure Vegetable Dehydration and pickle farm

Pure Vegetable Dehydration and picklefarm

Pure Vegetable Dehydration and pickle farm

P V D

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Dry Cabbag

eReady to cook

Dry Ladyfin

grReady to cook

Dry Radish Ready to cook

Dry CarrotReady to cook

Dry Peas

Ready to cook

Soup Mix

Ready to cook

Dry Pumpki

nReady to cook

Dehydration is the process of removing water or moisture from

vegetable.

Drying vegetables is also a way of preserving seasonal vegetables

for later use.

There are Three methods of providing  off season vegetable, first

one is providing fresh off season vegetable by tunnel and green

house system. second method is  Frozen vegetables and Third one is

dehydrated vegetables.

Business idea

We have a plan to providing offseason vegetable through

dehydration such as dehydrated vegetable, canned these vegetable

slice because these vegetables are used during offseason and

almost all of the year's.

Pakistan is an agricultural country where people grow vegetables at

huge quantity. We have opportunity to buy these vegetables during

their peak season at cheaper price for

“Pure vegetables Dehydration and pickle farm”.

Now a day off season vegetables and pickle are also preferred.

To start this businesses don’t require so much capital.

We have to buy some machinery that is not too much costly as

compare to other business.

Business opportunity

Name of the business: “Pure Vegetable Dehydration and Pickle

Form”.

Address of the business: Chakwal Pakistan.

Type of the business: Partnership.

E-mail : [email protected]

Website : www.purevegedehyd.pickle.com

Phone : +92333-6439776

Business Address

Description of venture

Products

Dry vegetables ready to cook

soup mix vegetables

Vegetables Pickle

Services

Customer and retailer can contact us through e-mail and firm

contact numbers.

Customers and retailers can provide their feedback.

We provide our products to most of retailer at vegetables market .

We also issue franchise license to sell our product from this

customer feel easy to get our products.

Size of business

Total area of 16 canals plot.

This area will be used for vegetables drying , packaging, storing

and administration office. 

A small portion of that place will be used as a controller office.

Warehouses and some space to store & preserve the raw materials.

Office equipment

Building

Office equipment and Furniture

Drying machines

Packaging Machine

Gas Burner with Other Accessories

Generator

Computers

Stationery

Strategic Plans

Vision

Create our market demand and grow awareness among the people.

At first we have to capture our local market within two years

we will start to export our product within five years.

Our product must be pure as the consumer need.

Mission

Our mission is to provide the highest-quality dehydrated vegetable,

dry vegetable for soup and vegetable pickle.

We also focus on the following points,

Finest quality of our product

Keeping the reasonable price

Provide best customer service

Goals

Increase new customers who are turned into long-term

customers.

Maintain positive, steady growth each month.

Generate brand equity at the Farmer's Market as well as within

the commercial restaurant industry market.

To enter into new market.

Manufacturing process:

Wash, neat.

Uniform pieces.

Dry as soon as possible after picking.

Production plan

Dehydration methods

Sun Drying

Oven Drying

Electric Dehydrating

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.

Vegetables should be dehydrated between 120 and 140 degrees

Fahrenheit.

Electric Dehydrating

This method is inexpensive, suitable for drying large or small

batches of food, and easy to use.

Dried vegetables stored in a cool, dark and dry place.

60 degrees Fahrenheit or below is best.

Drying Time for some Vegetables

Vegetables Drying time 

(hrs)

Carrots 4–5

Corn 6–8

Garlic 6–8

Radish 7–8

Onions 5–6

Peas 6–7

Peppers 4–5

Pumpkin 8–9

Tomatoes 8-9

Drying Time

Packaging and Storing

Packaging consider size, shape, materials, color, text, safety

elements.

Pack cooled dried foods in plastic Cannes, bottles, boxes and bags.

To protect from insects and moisture, sealed them.

Dehydrate vegetables will be available in ½ kg, 1kg, 2kg and 5kg

packs.

A. Narrow metal screw band.

B. sealing compound.

C. Seals here.

Vegetables Packing

Dry carrotsReady to cook

Net weight.2kgMfg. Nov

2014Exp.Dec.20

15Certified byPrice. 230

Front side Back side

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Punjab Food Authority

Dry carrotsReady to cook

Dry Tomato

esReady to cook

Dry Spinac

hReady to cook

Dry SpinachReady to cook

DryCabbage

Ready to cook

Dry OnionReady to cook

Dry Cabbag

eReady to cook

Dry pepperReady to cook

Dry CarrotReady

to cook

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Dry Onio

nReady to cook

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Dry Cabbag

eReady to cook

Dry Ladyfin

gerReady to cook

Dry Radish Ready to cook

Dry CarrotReady to cook

Dry Peas

Ready to cook

Dry vegeta

blesSoup Mix

Dry Pumpki

nReady to cook

Vegetables Packing

Dry vegetables Soup Mix

“Pure Vegetable Dehydration and Pickle Farm” provide Vegetable Soup Mix

a quick, easy, and tasty soup for every group of people. we made vegetable soup

with mixture of carrots, onions, tomatoes, peas and peppers.

Dry vegetables soup mix

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Dry vegetables soup mix

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Mix vegeta

blesPickleReady to eat

Mix vegeta

blesPickleReady to eat

cucumber

PickleReady to eat

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Pickle

Pickle

Natural fruit and vegetable items are used as raw material as cabbage, cauliflower,

cucumber, carrot, Garlic and peppers for producing various types of pickles.

Production Process:

water wash 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 and keep mixing the ingredients. Then filled in bottles.

Pickle Making Material

Chilli KalongiGarlic Salt Saunf Methi Seeds Lime Oil

Packing:

Pickle will first be packed in polythene bags which will then be placed in the Glass bottles or bucket.

All types of pickles will be available in 300 grams, 450 grams, 1 kg, 2.5kg and 5kg packs.

Marketing plan

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.

 

Name of products Price 1kg Price 5kgDry 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

Price lists for suppliers

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

Distribution Strategies

Consumers are able to buy the products from different market

place.

Our products distribution chain will start form

Producer wholesaler retailer consumer.

Producer franchises 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 promote our product in different public places and

restaurant.

In different occasion we will open special sales center where

attractive point of purchase display.

Sometimes we will offer free sampling of product.

promotion of products through the sponsoring of sports on

cooking shows and exhibitions.

How we promote our product

We will promote our product with different channels of

distribution Like,

Print media

Electronic media

Banners

Brochures

Organizational plan

Coordinate Manager

Chief marketingChief marketing

GM Product &

Service

GM Product &

Service

GM Sales &

Distribution

GM Sales &

Distribution

Chief Finance Chief Finance

Management teamCEO

General ManagerGeneral Manager

Executive DirectorExecutive Director

Admen officerAdmen officer

Personnel Plan

Supervisor

Packaging Staff

Processing Staff

Administration Staff

Accountant

Driver

Security Guard

Competitors

Our competitors provide off season vegetables through Green

house and tunnel system.

Fresh-n-Frozen-CareH. 10, Lane 3, National Park Road, Gulistan Colony,Rawalpindi.

Tunnel Farming in Pakistan, The Green CircleLiberty market, Lahore,

Green Technoman Islamabad,

Competitors

chicken soup is the major competitor of our soup mix.

Our pickles competitors are

National foods

Shan foods

Ahmad foods

locally manufacture pickle person.

Competitors Strength

The competitors have established brand. But we the new comer.

The competitor’s product supply is very larger than our product.

 

Competitors WeaknessLimited experience in marketing management. Pest and diseases problems.

Low price than tunnel system and green houses off season

vegetables.

Keys to Success

New idea- dehydrated Vegetable products concept is approximately

new in market.

Keeping close contact with clients .

Establishing a well functioning long-term relationship to create

better reputation.

SWOT Analysis

SWOT Analysis

Strengths:

Availability of dehydrated vegetables products throughout the year.

Flexibility in meeting restaurant's needs.

High-quality products and service.Vast domestic market.Ability to specialize and customize each product to customer needFavorable season when we purchase.

Weakness:

A limited marketing budget to develop products awareness.

New comer in the business market.

Threats

Already well-known competitors.

A health scare that questions the safety of dehydrated vegetable.

Poor weather which will affects the production of products.

Customers are very much habitual to take fresh vegetables as green.

Week economy

Increase in labor costs

Rising cost of raw materials

Tax changes

Financial Overview

As we start are new comer , we can’t expect a huge sales as well as huge profits.

Partner investment: 5000000

Friends and relatives: 3000000

Income summaryOf “Pure Vegetable Dehydration and Pickle Farm”

As on 31 December Account Debit Credit

Revenues

Carrot 1500000

Pickle 2500000

Radish 1200000

Ladyfinger 1500000

Cauliflower 960000

Cabbage 1200000

Onion 1075000

Tomato 1040000

Pepper 900000

Pees 1200000

Spanish 850000

Dry vegetable for soup mix 800000

Expenses

Salaries exp 3204000

Vegetable exp 4500000

Fuel exp 800000

Electricity Bill 830000

Telephone 15000

Gas 51350

Advertisement 502000

Canning 400350

Polythene bags 100070

Depreciation 500130

Total 14725000 10352105

Profit of the year 4372892

Owner equity statement

Of “Pure Vegetable Dehydration and Pickle Farm”

As on 31 December 2014

Capital 5000000

Profit 4372892

Loan 3000000

Sub Total 12372892

withdraw 1500000

Total 10872892

Balance Sheetof “Pure Vegetable Dehydration and Pickle Farm”

As on December 31 2014Assets Liabilities and equity

Current Assets Liabilities

Cash 10872892 Note payable 7110133

Vegetable 4500000 Account payable 4000000

Building Prepaid Rent 240000

Office equipment 400000

Furnished equipment 150000

Computer 20000

Total Current Assets 16182895 Total liabilities 11110133

Non-Current Assets Owner equity

Machinery 2000000 Capital 5000000

Generator 800000 Retain earning 4372892

Mazda 1000000

Accumulated Depreciation500130

Net Non-Current Assets4300130

Total Assets20483025 Total liabilies and owner equity 20483025