Starting a Small Vegetable Margarine Processing Business


margarine
By Vorzinek CC BY-SA 3.0, via Wikimedia Commons
Vegetable margarine is made primarily from refined vegetable oil and water.  Both butter and margarine are consistent with water-in –fat emulsion.
This means that in a stable crystallized form the prevalence of water droplets consist uniformly. Margarine was achieved as a substitute to butter and common in most homes.
The difference between margarine and butter is that the latter is made from the butter fat of milk. Small business owners can leverage on the huge market found in margarine sales.
The product attracts moderately affordable prices and found in shops, supermarkets and stalls. It is ideal for many food applications such as baking or applied to bread as a spread.
The major consumers of the product are found in under developed countries around the world. This is because of its price, pleasing taste, simplicity and moderately long shelf life.
Globally there is a surge in demand both for local consumption and international markets. This encourages many manufacturers to develop there own products and tastes.
Once you have determined interest in starting a vegetable margarine business you need to put in place a few things.
 Starting a Small Vegetable Margarine Processing Business
Vegetable Margarine Market Analysis
Vegetable margarine is regarded as a non diary product.  The product is a substitute for butter and used as ingredient in pastries such as doughnuts, cakes, meat pie and buns.
Margarine is commonly used as bread spread, cooking and baking. The major advantage is its commerciality and multiple usage including value, price and unique taste. 
Increased consumption in developing countries is another pointer to the popularity. The global market for vegetable margarine is huge however the product undergoes many regulations.
Such regulations include manufacturing process, content, packaging, labeling, ingredient disclosure and licensing.
 Processing factories are required to conform to health and safety provisions and guidelines. The additive in margarine greatly reduces its demand when compared to butter.
Other factors that stifle growth are increased presence of salt and trans-fat. Small margarine producers should understand industrial market trends and local demand.
They should study strategic key players, marketing trends and promotions. Top countries that manufacture margarine are Australia, Canada, United Kingdom, and United States of America.
 Try to focus on creating niche markets, branding, and in-dept market segmentation analysis. Focus on your major outlets such as departmental stores, supermarkets, malls and consumable wholesalers
You need to offer decent prices for your product to remain competitive. Other marketing tools are electronic and print media including direct driven consumer promotions.
Manufacturing Process and Equipment
Margarine is achieved through the emulsification of blended fats and vegetable oil, modified through hydrogenation, fractionation and interesterification process. The emulsion of fat and oil not derived from milk should contain not less than 80% fats.
There are also provisions guiding the solidity under room conditions. European Union directive is that the margarine remains solid at 20 C.
The equipment used in modern manufacturing is suitable for yellow fat products, shortening, butter blends and margarine. The machine requirements differ according to the size of the enterprise and processing plant.
They come in a range of sizes and functionality from the single machine to a complete processing line. Common equipment's used are the emulsion batch preparation system, and margarine shortening crystallization unit. Others are surface heat exchanger and shortening packaging machine.
Margarine Storage and Expiration
Under ideal conditions of refrigeration unopened margarine lasts 4 months post printed date. It lasts longer in freezer managing 6 to 8 months.
Once opened and refrigerated it lasts only 60 days. Proper storage is important for longevity and proper refrigeration should be below 40 F.
Locating the Business
Lease a factory, warehouse or shop to install your equipment. A good location is close to a buyers market for easy delivery and lots of patronage.
Another ideal location is close to raw material and good road network. The size of your enterprise and type of equipment purchased determines the capital requirement.
Registration
Register the margarine processing business as a limited liability company. The food industry is highly regulated so find out all requirements before starting the enterprise.
The product needs standard organization certification and food and drug administration test and approval. To distinguish your products register a brand name and create a logo or slogan. You are required to include value added tax on your products and consider insurance cover.
Build a Website
Sell your margarine products through your website. Add product description, image, price and a shopping cart. Make sure your packaging is attractive and include ingredients on label.
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