Equipment for the production of french fries. French fries secrets
French fries, portion
Technological map No. French fries, portion (Collection of recipes for dishes and culinary products for
catering establishments. Order of the Ministry of Trade dated 06.07.99 No. 484)
REQUIREMENTS FOR RAW MATERIALS
Food raw materials, food products and semi-finished products used for the preparation of french fries, portion, must comply with the requirements of current regulatory and technical documents, have accompanying documents confirming their safety and quality (certificate of conformity, declaration of conformity, quality certificate, etc.).
French fries - domestic production, freshly frozen. Packed in packages.
Sunflower oil - Ukrainian production, refined. Oil brands are used: "Oleina", "Chumak", "Slavia".
Dill greens are local. Grown outdoors or in a greenhouse. Cleaned from rough stems, yellowed leaves.
RECIPE
COOKING TECHNOLOGY
The oil in the fryer is heated to t 160-170 * C. The potatoes are taken out of the bag, weighed, dipped in boiling oil. Fry until a golden crust forms on the surface of the potatoes.
Fried potatoes are laid out in a net to remove excess oil. Spread on a snack plate, Sprinkle with fine salt, finely chopped dill.
Characteristics of the finished dish or culinary product
Appearance Potato sticks fried until golden brown. Fried French fries are laid out on a snack plate, sprinkled with finely chopped dill.
Consistency The crust on the surface is crispy, the potato pulp is soft, crumbly, starchy.
Smell and taste Smell and taste - fried potatoes, butter, dill.
According to the forecast of the research company Euromonitor, by 2020 the volume of the world market of frozen processed potatoes will exceed 29 million tons. In Russia in 2016, according to Rosstat, the volume of production of processed and canned potatoes amounted to 162 thousand tons, which is 4.9% more than in 2015. In general, about 1 million tons of potatoes are processed in the country, compared with the total production in all farms (31 million tons in 2016), this is very small, estimates the Potato Union. If we talk only about the commodity sector (7 million tons), then the share of processing is also small - about 14%. “In Europe, every second ton of potatoes is processed,” notes the executive director of the union, Alexei Krasilnikov, “For example, in Germany it is 50%, in Belgium the share of processing reaches 70% of the production volume.”
Processors are drivers of the potato market, Krasilnikov is sure. A number of leading potato-growing enterprises work exclusively to load the capacities of processing plants, but so far they are not enough. Record potato harvests in 2015 and 2016 have a negative impact on market conditions: due to overproduction, the price of products does not increase in the winter, although earlier potatoes began to rise in price in November. “We haven’t seen this for two seasons, so a number of manufacturers, primarily small ones that don’t have enough storage facilities, are starting to go out of business,” the expert said. Agro-investor". “Due to processing, it would be possible to remove excess raw materials from the market, at least in the Central Federal District.”
One of the niches that processors could fill is the production of french fries. Today in Russia there are no major players who would be able to fully meet the needs of the market. “We can single out the Baysad company and the Kuntsevo industrial group, their total capacity for the production of french fries is about 15 thousand tons,” comments the project manager of the agribusiness practice of the consulting group “ NEO Center» Ekaterina Mikhaleva. “In 2015, Russia imported approximately 98,000 tons of french fries, or 94% of the market.” Only McDonald's annually buys 50-60 thousand tons of french fries abroad, estimates Krasilnikov.
A plant under construction in the Lipetsk region with a capacity of 100 thousand tons of finished products per year can meet the needs of the network. The project worth 120 million euros is being implemented by the holding " Belaya Dacha» together with the Dutch-American company Lamb Weston Meijer. Most of the company's products will be delivered to McDonald's, contracts with other fast food enterprises may be added in the future. In addition, the company intends to sell part of the products in retail, he specified. Agro-investor» Chairman of the Supervisory Board of Belaya Dacha Viktor Semyonov. “Since potato processing in Russia is at a low level, we have high hopes for the enterprise,” says Krasilnikov.
However, the production of french fries is not an easy business, first of all, because not every potato is suitable for its production. In addition, the sector is dependent on foreign technology and equipment. The EcoFrio plant in Bryansk was also originally supposed to produce French fries, but during the implementation of the project, investors converted it to potato flakes, says Krasilnikov. The enterprise was launched in September last year, but worked for only about two weeks, and was closed at the request of environmentalists due to problems with the treatment plant. The governor of the region Alexander Bogomaz gave instructions to correct the violations and start the plant, but the investors did not have the money for this, the expert knows. “Bryansk potato growers are waiting for the enterprise to start operating, although its capacity of about 100 thousand tons per year is still insufficient for the region, where 0.9-1.2 million tons of potatoes are produced,” adds Krasilnikov.
However, the Russian market for french fries is developing dynamically and adds about 2% per year, although there is no exact estimate of its volume, he continues. “Public catering is gradually getting used to such products, small lines for the production of fries appear in the regions,” says Krasilnikov. “Residents in metropolitan areas where the income of the population is higher are also starting to buy and cook french fries, as it is convenient.” The market will continue to expand further as people's incomes rise, although there is no talk of breakthrough growth yet, he adds. Semyonov agrees that the market for French fries will grow if household incomes increase. “People eat out when they have the money to do so,” he explains.
Frozen french fries are indispensable for catering, Semyonov is sure. Restaurants with individual cooking can afford to fry or boil potatoes, and for fast food chains with a large flow of visitors, it is more convenient and efficient to cook french fries. “We don’t really count on a big increase in retail sales, after all, at home people prefer boiled or fried potatoes, and it will be a priority for a long time because of the accepted food culture,” says Semyonov. - Although they will switch to fries, this is a tasty and healthy product if it is cooked correctly. It is often said that french fries make you fat, but this is a matter of quantity, regular fried potatoes are no less calorie. The presence of carcinogens in deep fat is also debatable - you just need to change the oil on time, from this point of view, potatoes fried at home on bad margarine can be much more harmful.
In the future, frozen french fries may become an export product, Semyonov suggests. “If exporting raw potatoes abroad is hardly possible, then fries are quite,” he argues. — For example, deliveries to Southeast Asia, where the conditions are not suitable for growing potatoes, may be of interest. But we are not thinking about external sales yet – enough of the domestic market.”
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MINISTRY OF AGRICULTURE OF THE RUSSIAN FEDERATION
Federal State Budgetary Educational Institution of Higher Professional Education
"St. Petersburgstateagrarianuniversity"
INSTITUTE OF MANAGEMENT AND TECHNOLOGIES IN AIC (INPO)
EssayBydiscipline
"Innovativetechnologiesprocessingfruit,vegetables,berries"
"Technologyproductionpotatoesfries"
Malyshev Sergey Yurievich
St. Petersburg - 2014
Introduction
1. Raw material sorting
2. Potato washing
3. Peeling potatoes
4. Cleaning revision
5. Potato cutting
6. Blanching
7. Drying
9. Freeze
10.Storage
11. Chemical composition
Conclusion
List of used literature
Introduction
The potato is one of the main agricultural crops and is an important food product. The properties of potatoes as a valuable human food product, in which organic and mineral substances are present in the optimal ratio, have been known for a long time. It contains almost all the chemical elements necessary for a person. Due to their taste, nutritional, and culinary qualities, potatoes have become a product of almost daily use throughout the year. Thus, potatoes are a necessary valuable product in the human diet. Potato processing contributes to a more complete use of the crop and becomes an important source of food supply for the population. Compared with fresh potatoes, the products of its processing are much easier to store, transport, they are convenient to use, in addition, the content of nitrates in potato products is sharply reduced during processing.
1. Raw material sorting
The process by which rotten, broken, irregularly shaped tubers and foreign matter is selected is called inspection. Inspection can be a separate process, sometimes combined with sorting. Tubers with a damaged surface are easily exposed to microorganisms, undesirable biochemical processes take place in them, which affect the taste of the finished product. The inspection is carried out on belt conveyors with adjustable conveyor speed in the range of 0.05-0.1 m/s. Workers stand on both sides of the conveyor, select non-standard tubers and discard them in special pockets. The width of the workplace is 0.8-1.2 m. Usually the tape is made of rubberized material. In addition, a roller conveyor is used. The rollers rotate and rotate the fruits on them. Carrying out inspection on such conveyors facilitates the inspection of fruits and improves the quality of work. Raw materials on the belt are distributed in one layer, since with multi-layer loading it is difficult to inspect the bottom row of vegetables. The workplace should be well lit. When calibrating, i.e. sorting by size, homogeneous raw materials are obtained, which makes it possible to mechanize cleaning, cutting operations, using modern high-performance equipment that works efficiently and efficiently on homogeneous raw materials; to carry out the regulation and precise maintenance of the modes of heat treatment of prepared vegetables in order to ensure the normal course of the technological process; reduce the cost of raw materials for cleaning and cutting. Calibration is carried out on special drum calibration machines. The working body of the drum calibration machine is a rotating drum with holes on its cylindrical surface, the diameter of which gradually increases along the raw material.
2. Potato washing
Potato tubers arriving for processing are washed in order to remove the remnants of the earth, traces of pesticides. Depending on the types of raw materials, different types of washing machines are used.
Fig.1. Unified KUV machine: 1-bath; 2-roller conveyor; 3-shower device; 4-drive.
Primary is carried out in paddle washers, which are a mesh bath. A shaft with blades rotates inside. The blades are arranged in such a way that they form a helix. The bath is divided into three compartments and filled 2/3 with water. From the boot potatoes fall into the first compartment. A shaft with blades mixes the raw material in water and transports it to the second compartment. Due to the friction of the root crops against each other and on the blade, the earth is separated. Foreign impurities (earth, stones, nails, etc.) fall through the holes into the pan under the drum, from where they are periodically removed. At the exit from the machine, the processed raw materials are rinsed with clean water from the shower device. The main disadvantage of these machines is the possibility of mechanical damage to the raw materials by the blades. The washing process is the most important in the preparation of raw materials. The quality of washing depends on soil contamination, the degree of microbial contamination of raw materials; size, shape, surface condition and maturity of fruits; purity of water, the ratio of water and the mass of raw materials; duration of stay of raw materials in water, temperature and pressure of water in the system, etc.
3. Peeling potatoes
The most widely used method of peeling potatoes is peeling using machines with a grater surface. In them, the working body is a grater disk, the surface of which is covered with an abrasive mass. A batch of raw materials is loaded into the machine through a loading funnel. Falling onto a rotating disc, the roots are thrown by centrifugal force onto the inner walls of the drum, which have a ribbed surface. Then they again fall on a rotating disk. During cleaning, water is supplied to the raw material, washing off the skin. The cleaned raw material is unloaded from the machine through the side hatch on the go. The disadvantage of such machines is the frequency of their work. Continuously operating potato peelers of the KNA-600M type are also used (Fig. 2).
The working bodies of this machine are 20 rollers with an abrasive surface. They are installed across the movement of raw materials. The chamber of the cleaning machine is divided into four sections. There is a shower above each section. To improve the quality of cleaning potatoes, it is advisable to calibrate. Through the loading window from the hopper, it enters the rapidly rotating abrasive rollers of the first section. When rotating around its own axis, the tubers rise along the wave of the section and fall back onto the rollers. Due to the incoming potatoes, partially peeled tubers move to the transfer window to the second section.
Fig.2. KNA-600M continuous potato peeler: 1 - unloading window; 2 -- abrasive rolls; 3 - car frame with bath; 4 -- the bunker for loading potatoes, the tubers make their way back (along the width of the machine) in the second section, etc. through the third and fourth sections to the unloading window from the machine
The productivity and degree of cleaning of tubers are regulated by changing the width of the transfer windows, the height of the damper at the unloading window with the angle of the machine to the horizon. Potato waste when using such continuously operating machines is 2 times less than in periodically operating ones. Thermal method of purification of raw materials. The following methods are widely used for cleaning potatoes: chemical, steam and steam-water-thermal. Among these methods, the steam method is the most widely used.
Rice. 3 - Scheme of a device for removing the skin of potatoes by steam treatment: 1 - supply of raw materials; 2 - steam supply; 3 - unloading of raw materials.
With the steam cleaning method, potatoes, root crops and vegetables are subjected to short-term steam treatment, followed by separation of the skin in washing and cleaning machines. In this method, the raw material is affected by the combined effect of the pressure and temperature of the steam in the apparatus and the pressure drop when the raw material exits the apparatus. Short-term treatment with steam at a pressure of 0.3-0.5 MPa and a temperature of 140-180 ° C leads to heating of the skin and a thin (1--2 mm) layer of raw materials. When the raw material leaves the apparatus, the skin swells and is easily separated from the pulp with water in washing and cleaning machines. The higher the pressure and temperature of the steam, the less time it takes to warm up the skin and subcutaneous layer of the pulp. This determines the reduction of raw material losses during cleaning. At the same time, the structure, color and taste of the main mass of raw materials do not change. With the steam cleaning method, it is allowed to use uncalibrated raw materials. The essence of the steam-water-thermal method of cleaning potatoes is the hydrothermal treatment (steam and water) of the raw material. With this method, the tuber is completely boiled. Signs of this condition are the absence of a hard core and the free separation of the skin when pressed with the palm of your hand. However, care should be taken not to boil the tubers. Heat treatment of raw materials is carried out in an autoclave with steam, water - partly in an autoclave with the resulting condensate, and mainly in a water thermostat and a washing and cleaning machine. Raw materials loaded into a special autoclave are treated with steam in four stages: heating, blanching, preliminary and final finishing. All these stages differ from each other in the steam parameters. After steam treatment, the raw material is subjected to water treatment at a temperature of 75 °C. The duration of treatment depends on the size of the fruit and ranges from 5 to 15 minutes. Skin cleaning is also carried out in a washer-cleaner. Chemical method of purification of raw materials.
Rice. 4. Scheme of a device for removing potato skins by processing in an alkaline solution: 1, 2 - supply and unloading of raw materials; 3, 4 - supply and removal of an alkaline solution; 5 - steam heating of the bath; 6 - hole for cleaning bathtubs.
During chemical cleaning, the fruits are exposed to heated alkali solutions. When the raw material is immersed in a boiling alkaline solution, the protopectin of the skin undergoes splitting, due to which the connection of the skin with the pulp cells is broken, and it is easily separated in washing machines. The duration of the alkaline treatment of potatoes depends on the temperature and concentration of the alkaline solution and is usually 5-6 minutes at a temperature of 90-95 ° C and a concentration of 6-12%. After processing, the alkali residues are washed off the fruits with cold water in washing machines for 2-4 minutes under a pressure of 0.6-0.8 MPa.
4. Cleaning revision
The peeled potatoes are fed to the inspection conveyor (CTO), where the attendants control the quality of the cleaning and, if necessary, manually clean the potatoes. The finally peeled tubers are accumulated in a plastic tray with water, where potatoes of inappropriate sizes are sized from the bulk of the raw material. The main stream of potatoes is transferred to the cutting machine.
5. Potato cutting
Potato cutting is carried out on an MP-500 intermittent machine or an analogue; during the cutting process, water is constantly supplied to the machine. The elevator, which then receives the tubers, ensures their constant supply to the machine that cuts the potatoes. A mechanical cutter (or water cutter) cuts potatoes into strips - plain or wavy. Chips, splinters and small pieces of potatoes are removed with removal belts. On the inspection tape, the straw is visually inspected for defects. Sliced potatoes from the loading channel of the machine are poured into a plastic tray filled with water.
6. Blanching
For potatoes, blanching is used, which is considered as the main condition for maintaining the high quality of frozen products during their long-term storage. However, it should be noted that there is no consensus on the advisability of blanching vegetables. The positive effect of this operation is, first of all, that as a result of short-term heating of the raw material at 80-100°C in water or saturated steam, tissue enzymes are inactivated. This contributes to the preservation of the natural color of fruits and vegetables and prevents the appearance of unusual flavors during long-term storage. No less important is the fact that blanching removes air from the intercellular spaces, as a result of which the volume of raw materials decreases by 10-20%, the activity of interstitial oxidative processes decreases, and the vegetative microflora is partially destroyed.
Vegetables are brought to a state of culinary semi-readiness. The disadvantage of this process is a significant loss of water-soluble nutrients, which, when blanching in water, depending on the type of raw material and process parameters, amount to 3-9% for unground and 8--26% for crushed raw materials, while blanching with steam - respectively 4 and 10 %. In the sum of losses, the share of proteins accounts for (in% of the original content) 2-8, sugar - 10-21, minerals - 8-16, vitamin C - 39-50 or more (the higher the initial C-vitamin content, the higher loss rate). Losses of B vitamins and other water-soluble components do not exceed 10%.
Extraction of solids into blanching water, together with the loss of tissue water, causes significant weight loss of raw materials. However, it should be taken into account that the total loss of soluble components during blanching, freezing and cooking sometimes does not exceed the losses during the preparation and cooking of fresh vegetables. This cannot be said about the loss of water-soluble vitamins: the vitamin content of ready-made dishes from frozen vegetables that have undergone water blanching is always significantly lower than when using fresh ones. When blanching with steam, the loss of nutrients is less significant, but this method has several disadvantages.
The main ones are: the difficulty of obtaining raw materials with the same degree of inactivation of tissue enzymes, and, consequently, the heterogeneity of the finished product in terms of quality and keeping quality; the impossibility of using agents that improve the quality of blanched raw materials - organic acids, antioxidants (ascorbic or sulphurous acids), salt solutions - consistency stabilizers; 30-50% increase in blanching time. The noted shortcomings do not suffer from blanching methods using microwave energy and infrared rays, which make it possible to almost instantly heat the raw material throughout its entire thickness. When using such blanchers, there is no leaching of nutrients, since the raw material almost does not emit an outgoing liquid; its natural aroma, taste and texture are preserved.
The advantages of these blanching methods are also less environmental pollution by blanching water. However, the use of such devices in production conditions has not yet been established. In the industry for blanching, the BK blancher is used, in which blanching can be done with water, steam, or both water and steam. In the United States, an apparatus has been developed for rapid steam blanching of fruits, consisting of a system of conveyors moving at different speeds that pass through the heating, holding and cooling sections.
The use of this apparatus allows to reduce the blanching process from 2-4 minutes to 30 seconds and reduce the loss of dry matter. After blanching, the raw material has a high internal temperature. The temperature range between 10 and 50 °C is critical for the quality of the products (high activity of microflora development, intense color change, significant loss of nutrients, especially vitamins, loss of flavor).
Therefore, immediately after heat treatment, vegetables should be cooled as quickly as possible below 10 ° C with cold air or irrigation with cold water. Air cooling is preferable, since it simultaneously promotes drying (removal of excess adsorbed moisture), which in turn ensures the flowability of the frozen product, preventing it from freezing into clods or a monolith.
7. Drying
From the blancher tank, the potatoes are fed to the mesh conveyor, where drying takes place with the help of a stream of hot air. Hot dry air entering the belt removes moisture from the surface of the straw. Thanks to this process, the product absorbs less oil during frying and gets the necessary crunchy texture.
In the process of frying potatoes, two stages of the release of water from the product can be distinguished. On the first one, free water evaporates from the potato, mainly from the surface from macro- and microcapillaries at a constant speed; on the second - the evaporation zone moves into the depth of the product, the process speed decreases as a result of the formation at a temperature above 160 ° C of a dehydrated surface layer saturated with fat. This layer greatly reduces the heat input to the product.
The duration of the process depends on the type of product, the size of the portions to be processed, the method of conducting the process and the temperature of the deep frying.
The optimal temperature of fat in the process of frying french fries depends on the properties of the potato variety and ranges from 140 to 180 ° C, and at too low a temperature, the duration of the process increases, and too high a temperature causes an excessive darkening of the brown color of the surface with insufficiently fried middle. In addition, there is too intense foaming of deep-frying in the initial phase of processing. The optimum ratio of potatoes to frying fat should be 1:20. The frying time can be determined empirically and must be strictly adhered to - too short impairs texture and taste, and too long causes great differences in appearance and shape of the product. As a result of studies carried out in Poland by the Central Refrigeration Laboratory, the following cooking parameters are recommended: a duration of 5 minutes at 180 °C for fried potatoes and 3 minutes at the same temperature for fried potatoes.
The amount of fat absorbed during frying varies between 4 - 8% and depends on the dry matter of the raw materials, the degree of grinding and the parameters of the heat treatment. Frozen fried potatoes contain an average of 5% fat, 28% solids fat-free, and 67% water. The frying process, due to exposure to high temperatures, causes intense hydrolysis, oxidation and polymerization of fats, as well as changes in important properties associated with them: an increase in specific gravity, viscosity, content of free fatty acids and acrolein, a decrease in the smoke point of fat, an unpleasant taste and smell appear.
For the production of frozen french fries, fat fryers containing both animal and vegetable fats are the best. Changes in the frying composition occur especially intensively after the frying temperature exceeds 180 °C. To limit autoxidation and polymerization, fryers must be operated continuously. The design of fryers should ensure uniform heating of fat, eliminating the possibility of local overheating. Apparatuses should be made of high-quality steels in order to exclude the catalytic effect of heavy metal ions and to ensure the possibility of constant filtering of the frying composition and purification from fat decomposition products. In the United States, antioxidants are added to limit changes in the frying composition, in particular, butylhydrohydroxyanisole and butylhydrooxytoluene. In some countries, the use of antioxidants is still not allowed by current legislation. On fig. 4 shows a line with a continuous oil-heated fryer with a capacity of 2 t/h.
Fried French fries are usually salted (1.5 - 2 kg of salt per 100 kg of potatoes). After frying, excess fat is removed from the product on vibrating sieves by blowing hot air, and as soon as possible the product is cooled to 4-5 °C while moving on a conveyor with forced supply of cooled, purified air. The cooling process lasts several minutes and is essential to improve the structural properties of the product, which is especially important when packaging before freezing.
9. Freeze
The duration of freezing of chilled french fries in unpacked form to a temperature inside the product of -20 ° C with forced intensive air circulation at a temperature of -40 ° C is 12 - 15 minutes, and in a fluidization tunnel apparatus - 10 minutes. With the contact method of freezing packaged french fries, the duration of the process is about 2.5 hours. The freezing speed has a certain effect on quality, in particular on consistency. At -30-40°C, the water contained in the cells does not have time to turn into large ice crystals that destroy cell membranes. Thanks to this, the original shape, color and aroma of vegetables are preserved. According to experts, almost all the unique taste and nutritional properties of fresh vegetables are also found in frozen products, because the shock freezing method used by manufacturers allows you to preserve the vitamins and minerals contained in vegetables for a rather long period of storage.
The output of the finished product in the production of french fries ranges from 30 to 45 kg per 100 kg of raw materials. The duration of storage of frozen potatoes at -18 ° C is more than 6 months.
10. Storage
Storage of frozen products is recommended at a temperature of -18 ... -25 °C. Relative air humidity 95...98%. The optimal mode of storage of frozen products is maintained throughout the entire period - from the exit from the freezer to the sale. Short-term storage of quick-frozen fruits packed in small containers is permissible at a temperature not higher than - 15 ° C. If all technological processes are observed during freezing, the shelf life is at least 1 year.
11. Chemical composition
french fries calibration cleaning
100 g of crispy potatoes contains on average:
fat - 34g,
carbohydrates - 44.8 g,
protein - 4.44 g,
vitamin C - 3.3 mg,
vitamin B1 - 0.55 mg,
vitamin B2 - 0.181 mg,
vitamin PP - 1.945 mg,
energy value - 491.8 kcal (2057.7 kJ).
100g of raw potatoes contains on average
fat - 0.4 gr
carbohydrates - 16.3 gr
protein - 2 gr,
vitamin C - 20 mg,
vitamin B1 - 0.12 mg,
vitamin B2 - 0.07 mg,
vitamin PP - 1.3 mg,
energy value 77 kcal
Conclusion
In conclusion, it should be noted that the processing of potatoes, especially into crisps, chips, frozen ("fries"), mashed potatoes and semolina, is becoming increasingly popular in Russia. Several decades ago, potato processing was often based in state-owned enterprises and was organized in large settlements. Industrial technologies for the production and processing of potatoes were developed. Currently, in Russia and neighboring countries, new technologies, incl. and energy-saving, are mastered by small enterprises - manufacturers and suppliers of food equipment. The experience of companies - suppliers of food equipment shows that the production of food from potatoes is a profitable and profitable business. The costs pay off in about 3-5 months after the start of production, subject to the availability of cheap raw materials, guaranteed sales of finished products, uninterrupted production with high productivity.
Bibliography
1. PIM "Production of vegetable quick-frozen semi-finished products"
2. PIM "Production of quick-frozen potatoes"
3. Magazine "Food Business"
4. Trisvyatsky L. A. (1991) "Storage and technology of agricultural products"
5. Chemical composition of products
http://health-diet.ru/base_of_food/sostav/130.php
6. Typical line for the production of frozen french fries http://www.levati.ru/potveg/prefritte/line_l_prefritte.html
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Production of frozen potatoes.
1. Preparation of raw materials
Preparation of raw materials includes: washing potatoes in the drum of the washing machine A9-KL2-A / 1, revision for the presence of stones and diseased tubers.
2. Peeling potatoes
Clean potatoes for peeling from a plastic tray are poured into a batch machine MOK-300 or equivalent. Cleaning is carried out with a constant supply of water for 3-5 minutes. The peeled potatoes are poured into plastic trays for peeled potatoes filled with water and transferred to the cleaning revision stage.
3. Cleaning revision
The peeled potatoes are fed to the inspection conveyor (CTO), where the attendants control the quality of the cleaning and, if necessary, manually clean the potatoes. The finally peeled tubers are accumulated in a plastic tray with water, where potatoes of inappropriate sizes are sized from the bulk of the raw material. The main stream of potatoes is transferred to the cutting machine.
4. Potato cutting
Potato cutting is carried out on an MP-500 intermittent machine or an analogue; during the cutting process, water is constantly supplied to the machine. Sliced potatoes from the loading channel of the machine are poured into a plastic tray filled with water.
5. Blanching
Blanching is carried out in the A9-KBZh blancher. Potatoes are treated with steam at a pressure of 12 bar, then the excess pressure is reduced and the processed mass is sprayed with water.
6. Drying
From the blancher tank, the potatoes are fed to the mesh conveyor, where drying takes place with the help of a stream of hot air.
7. Freezing
Dried potatoes are fed into the quick-freezing tunnel for freezing. In the freezer, the potatoes are frozen using chilled air (-45°C), which is intensively circulated by means of a fan system. and provides freezing of potatoes in separate pieces in a fluid system.
This proposal provides for two types of packaging: industrial and consumer. In the case of industrial packaging, the potatoes are fed to a box and bag filler, which packs the potatoes in cartons or bags weighing between 5 and 20 kg. Cardboard boxes are closed on a carton closing machine, cartons and bags are placed on a pallet and transported by an electric forklift to a storage room with a temperature of -20C°. In consumer packaging, the potatoes are fed into the weighing bin of the Pitpack automatic machine, which packs the potatoes into bags made of polymeric materials. Packages with finished products are transported for storage to a low-temperature refrigerating chamber with a temperature of -18C°.
The purpose of this business plan is to draw the attention of investors, creditors to investing in the development of one of the areas of activity of the agro-industrial complex - potato processing.
This business plan is aimed at organizing the deep processing of raw materials, the production of high quality products, and the optimization of commodity flows into and out of the region.
The task of the business is to process potatoes using waste-free production technology.
AgroPromTechnologies LLC will achieve success among its potential customers due to its advantages over competitors:
- high quality of the products provided;
- the use of only environmentally friendly products in the production technology;
- a wide range of products of the presented type;
- the ability to keep prices lower than those of competitors by maintaining a clear financial strategy in pricing.
Potato processing is carried out according to a flexible, easily adjustable technology. The equipment is completed according to the block-modular type and is increased as the technology is developed and sales are expanded.
Current state of the project:
- the required time for preparing production facilities is from 10 to 15 days;
- equipment delivery time does not exceed 90 days;
- terms of installation and installation of equipment no more than 30 calendar days;
- the supply of the necessary raw materials does not require additional time costs, since the already existing market for raw materials will be used;
- as sales markets, you can use the existing retail outlets of the city, since the products planned for release do not overlap the existing range, but complement it;
- certification of production and products is carried out directly during the deployment of production and test launches;
- high-tech production of potato products is based on the use of modern imported equipment with a capacity of 1,500 kg of crispy potatoes per shift;
- the payback of the project is 2.3 years (28 months).
Investments required for the implementation of the project at the expense of the loan - 41,020,000 rubles.
The source of loan repayment is the profit from the sale of potato products.
The borrower's guarantee is the image of agro-industrial complexes and urban enterprises that are participants in potato processing. Participants are wealthy farms, repeatedly showing the ability to repay loans on time.
2. Description of the business, product or service
Potato products are second-line food products, which does not belittle their dignity and importance.
The importance of potatoes in nutrition is due to the high content of starch, minerals (potassium, calcium, iron, etc.), the presence of valuable proteins, vitamins (for the population of many regions of our country, potatoes are an important source of vitamin C).
Deep processing of potatoes allows:
- get a high rate of return;
- the company to repay the loan.
The attractiveness of the project is expressed in the following theses:
- there is a necessary market demand for this product;
- there is little competition in this niche market.
The importance of the project under study lies in the fact that the implementation of the business plan will solve the following tasks:
- meet the needs of the market for these products;
- ensure the utilization of production capacities.
In the future, it is planned to expand the range of products: to produce french fries, starch, potato flour, potato flakes and grits, dried semi-finished products.
The production process for the production of crispy potatoes and a number of other potato products consists of three stages: preparatory, processing and final.
The preparatory stage is mechanized and includes the following stages: washing and removal of defective potatoes.
At the processing stage of the production process, the product takes on a finished form by peeling the potatoes, slicing, removing starch, drying, roasting, processing with spices.
The final stage involves the packaging and packaging of potato products.
Food production is a basic sector of the economy that requires constant investment. Both before the reforms and after, many types of products continue to enter our market from outside, so the finances of the city and its surrounding areas continue to work and develop foreign territories. Of particular interest is, in particular, the production of potato products. The main types of potato products: crispy potatoes, chips, frozen fries, flour, grits and mashed potatoes, semi-finished chips, dried potatoes, starch, sugar syrup, alcohol, drinks, meatballs, sulphated potatoes.
The processing of potatoes into a potato product has become widespread in world practice. So in the USA 50% of the gross potato harvest is processed for food, in the UK - 40%. The potato processing industry is widely developed in Denmark, Sweden, and Finland. In England, more than 20% of grown potatoes are processed, with 30% of this volume being processed into crisp potatoes, 13.5% into dry potatoes, and 56.4% into frozen products. The popularity of potato products and semi-finished products from potatoes is mainly due to the reduction of labor in preparing dishes at home, which is of decisive importance when women are engaged in social work. Today, only 1% of the gross potato harvest is processed in Russia, and yet potato products are becoming increasingly popular in Russia, especially crispy potatoes, chips, frozen french fries, semolina and mashed potatoes.
At present, the South Ural region has potato varieties that have several advantages at the same time: high yield, great adaptability to different environmental conditions, early ripeness and, at the same time, excellent commercial qualities.
3. Description of the market
The conducted marketing research on the offered products testify to the existence of a significant volume of demand for potato products.
Consider the segmentation of consumers of these products by gender and age. When conducting marketing research, 100 respondents were interviewed, of which 58% were women and 42% were men.
Product range
The number of purchased potato products
It can be concluded that with segmentation by gender, and given that the first category is the most significant, the assortment of potato products is mainly focused on the female part of the population. Although there is a significant influence of men. Therefore, in general, we can say that potato products are popular with both women and men with a slight preponderance of the “weaker” sex. This allows us to conclude that for a more complete analysis, it is necessary to segment the market according to the age of all respondents.
The assortment of potato products is aimed at both the female part of the population and the male part under the age of 16. Although an important role is played by consumers from 16 to 45 years old with an average income.
After segmenting the market, we will focus on the analysis of competitors of AgroPromTekhnologii LLC.
Competitor analysis
In the current situation, it may be expedient to more strictly focus priorities on measures that have a significant effect in a fairly short period of time, not going beyond the medium term. On the one hand, there are significant reserves for increasing profitability in this area. On the other hand, apparently, a significant part of the problems with the quality of products can be solved in 3-5 years.
4. Sales and Marketing
5. Production plan
The process of manufacturing (roasting) chips is quite simple and the quality of the final product is more than 80% as pellets. So, raw materials for pellets (potato flour, granules and mashed potatoes are mainly supplied from Finland by Nordio, L.AGRO (manufacturer - RAISIO Nordic), from Italy "KNORR", "HELL MANNS" (manufacturer - JSC "SI-PI -SI Foods Company Ltd.), USA - "ORSINI M.R.", "Unkle Bens", Germany "Gold Pure" (suppliers - "Sevtorgimport", "Parity", "Degot"), "MAGGI", "ELENA", " NORDIC", "INVITE" (supplied by "Best Foods").
The technological process of the production of crispy potatoes at the enterprise
In the production of french fries, the heat treatment is the blanching of the potato, and the subsequent process after blanching and cooling is the freezing of the product. Frozen french fries are fed into a refrigerated packaging room, where they are packaged in pre-formed bags from a film sleeve.
The packaging of bags in trade boxes, the formation and sealing of the boxes, as well as their installation on pallets, is done manually.
An intermediate product - starch obtained in the process of washing cut potatoes into slices, bars, is squeezed out of water, dried, crushed, transferred for packing and packaging, transported to a finished product warehouse and then delivered to the consumer as a finished product.
The pulp products associated with the production of crispy potatoes and french fries, obtained in the process of peeling potatoes, are dried, packed in containers and delivered to livestock or poultry farms.
The vegetable oil used in the deep fryer is cleaned of mechanical impurities in an oil regeneration unit, packed in containers, transported to the finished product warehouse and transferred as a raw material to the consumer of the soap industry, or to the production of drying oil, fatty acids, glycerin, varnishes and other materials.
As the sales of products expand, the equipment is completed with additional modules that allow you to expand both the volume and the range of finished potato products.
Suppliers: Perfi-Amerix Joint Venture; Eastern Continental Investments LTD; Grimm Jandmaschinenfabrik Gmbh & Co.KG; The industrial production company TAURAS all supplies potato processing equipment, transports it and puts potato crisp production lines into operation on a turnkey basis.
Potential suppliers of high quality vegetable oil: the cities of Voronezh, Moscow, St. Petersburg, Krasnodar Territory.
Production program of the enterprise
The table below shows the capital assets and their costs required to successfully process raw potatoes into finished product crisps or french fries. At the time of the decline in the sale of potato products, this equipment allows you to switch to the production of frozen vegetable mixtures. Frozen vegetable mixes are ready-to-eat products that, after defrosting, are served on the table as side dishes for meat and fish dishes, or used in vegetable soups.
Need for fixed assets
Fixed assets | Total need, thousand rubles |
1. Buildings, industrial facilities | |
2.Working machines and equipment | |
3.Vehicles | |
TOTAL: |
The amount of depreciation deductions in the amount of 4703.25 thousand rubles. calculated on the basis of the depreciation rate for the full restoration of fixed assets in the amount of 11.8% for working machinery and equipment, in the amount of 14.3% for vehicles with a carrying capacity of up to 2 tons and in the amount of 12% for other fixed assets in accordance with the unified depreciation rates for the full restoration of fixed assets.
The rent for production premises is calculated from the area of premises and rental rates for 1 sq. m of production premises 450 rubles in accordance with a preliminary agreement with the landlord, who is the founder of the enterprise for the production and processing of vegetables.
The cost of electricity for technological purposes is calculated based on the amount of electricity consumed per year - 341,280 kW in accordance with the technical characteristics of the block modules and the tariff rate for 1 kW - 0.64 rubles.
The cost of water consumption and wastewater disposal for technological needs was determined on the basis of a fixed cost approved by the Decree of the Regional Energy Commission of the Chelyabinsk Region No. 18 dated February 23, 2001. for 1 m / cu. respectively 8.52; RUB 7.05 multiplied by the volume of water consumed in accordance with the technical characteristics of the equipment.
An important aspect of this section is the precise determination of the cost of a manufacturing product.
Crispy Potato Equipment is a versatile line. This line consists of block modules, which makes it possible to increase production volumes due to additional blocks, as well as switch to the production of a different range of products, with an increase in sales of products. The above property of the equipment allows not only to plan and control costs, but also to analyze the impact of indicators on a unit of production in each individual section of it.
Cost calculation
Name of cost items | Unit rev. | Price. rub. | For 1 ton | For an annual production of 1006.7 tons. |
||
Qty | Amount, rub. | Qty | Amount, thousand rubles. |
|||
Vegetable oil | ||||||
Potato | ||||||
2. Packing material | ||||||
Cardboard boxes | ||||||
Polyethylene | ||||||
3. Energy costs | ||||||
Drainage | ||||||
Electricity | ||||||
4. Salary | ||||||
6. Depreciation of the main funds | ||||||
8. Other costs | ||||||
Total costs | 32 385,14 | 32 602,12 |
||||
Thus, the cost of 1 kg of products is 32.4 rubles.
In general, it can be noted that the main share of costs belongs to raw materials: potatoes and vegetable oil, depreciation and other costs are in second place.
Potato processing refers to capital-intensive industries, since along with expensive imported equipment, high-tech storage is required, which is associated with the seasonality of the supply of the main raw material (potatoes).
Today, the city has a storage facility that meets the required indicators of potato storage and a room for processing potatoes. Both farms and agro-industrial complexes are interested in the production (growing) of profitable potatoes. Therefore, it is of interest to combine these urban and agricultural factors into a single whole, which will bring the sales market closer to the production of potato processing and reduce the cost of production in terms of the cost of shipping finished products.
6. Organizational structure
The management of the enterprise will be carried out in accordance with the charter of AgroPromTekhnologii LLC, which will outline the conditions for the composition and competence of the management bodies and the procedure for making decisions by them.
In the process of implementing the business plan, the organizational structure of the enterprise will be formed, aimed at establishing clear relationships between its individual divisions: mutual subordination, size and organizational structure of service and management divisions (marketing, material support, sales, etc.), as well as administration .
Organizational management chart
Production managers responsible for the implementation of the business plan are people with higher education, professional specialists, with at least 5 years of experience in their field, aged from 27 to 40 years.
The director manages AgroPromTekhnologii LLC, resolves all financial issues related to the permanent operation of the organization.
The main functions of the manager are: development of strategies for the development of the organization; analysis of the external environment (control of the raw materials market, competitors, new technologies).
The accountant maintains the company's accounting records and prepares financial reports.
From the beginning of the potato processing project, there will be costs for maintenance personnel and expenses for the management of the enterprise.
The main form of exercising the powers of the labor collective will be the general meeting, which decides the issues of concluding a collective agreement and the procedure for granting social benefits to production workers.
7. Financial plan
For the correct accounting of sources of funds, their distribution, determining the sufficiency of funds for the implementation of a normal uninterrupted production process in the enterprise, a financial plan is drawn up.
Calculate the prices for the main and auxiliary products:
- the price of crispy potatoes - 42 rubles. * 1.3=54.6 rubles/kg.
- starch price - 18 * 1.3 = 23.4 rubles / kg.
- the price of the pulp - 37 * 1.3 = 48.1 rubles.
Sales forecast
Name of product | 1 year | 2 year |
||||
price, rub. | Quantity, t. | Amount, thousand rubles | price, rub. | Quantity, t. | Amount, thousand rubles |
|
Crisp | ||||||
Total: | 47489,95 | 52357,67 |
||||
From Table. 2.8 it can be seen that there is a dynamics of an increase in the volume of production both in physical terms and in monetary terms. So the total number of products in 2010 will be 1006.53 tons, and in 2011 1056.86 tons, which is 5.0003% more than in the previous one. The situation is similar for groups, which allows us to say that all types of products influence the overall positive dynamics.
The financial plan for the first year of potato crisp production is presented by the income statement, distribution of net profit (Appendix 4) and the balance of expenses and income.
The income statement shows the operations of the crispy potato business during the first year by quarter and the second. The data of the report show that, starting from the first year of production, there is an annual increase in net profit, which is a positive side of the project.
Distribution of net profit (planning of savings and consumption funds), thousand rubles
Indicators | First year | Indicators | First year |
| accumulation fund | consumption fund | ||
Net profit | Net profit | ||
Sources of formation of the fund's resources |
|||
Fund balances at the beginning of the planning period* | Balances of the consumption fund at the beginning of the planning period (clause 6 of the previous period) | ||
Depreciation deductions | Deductions from net profit | ||
Deductions from net profit | Other supply | ||
Growth of sustainable liabilities | payment fund | ||
Long-term bank loan | |||
Total sources | Total sources | ||
Directions for using the funds of the accumulation fund |
|||
Payment of interest for use. credit | Salary | ||
Cost of acquisition of fixed assets | Equity participation in the construction of a residential building for employees | ||
Capital gains costs | Social and labor payments to employees | ||
Repayment of a long-term bank loan | Bonus | ||
Total cost | Total cost | ||
Surplus funds* | Surplus funds | ||
Lack of funds | Lack of funds | ||
The distribution of net profit characterizes the formation and outflow of cash, as well as the cash balances of the enterprise planned for the beginning of the next year.
It should also be noted that the level of profit in the first year made it possible to deduct an amount to the consumption fund that fully covered the wage arrears, and it also became possible to receive social and bonus payments at the enterprise. In addition, from Table. 4.2 it can be seen that the share distribution of net profit is in the ratio of 70% of the accumulation fund and 30% of the consumption fund. This structure provides financial and economic needs in the first year of production.
The planned financial plan (balance of income and expenses), presented in the appendix, shows the state of the enterprise at the end of the third year of potato production.
The calculation of the break-even and financial strength indicators of the activities of AgroPromTekhnologii LLC makes it possible to determine the volume of production at which the enterprise does not incur any losses and does not receive profit.
The margin of financial safety is defined as the difference between the planned amount of revenue and the amount of threshold revenue and reflects to what extent it is possible to reduce the volume of production and not incur losses.
Break even point calculation
Index | 1 year | 2 year |
Sales volume, thousand rubles | ||
Conditionally - fixed costs, thousand rubles. | ||
Variable unit costs products, rub. | ||
Breakeven point, i.e. | ||
Margin of financial strength, thousand rubles. |
Thus, the break-even point (profitability threshold) in 1 year of operation is 245.16 tons of products; in year 2 - 229.68 tons (i.e., the volume of production must be at least the indicated values, respectively).
We also observe an increase in the margin of financial strength from 35,923.32 thousand rubles. in the first year of operation up to 40,978.99 thousand rubles. - in the second year.
From all of the above, we can conclude that AgroPromTekhnologii LLC has good technical, economic and financial performance.
Technical and economic indicators
Indicators | Unit | Value |
1. Volume of production, including: | ||
Crisp | ||
Starch | ||
2. Sales volume | ||
3. Number of employees including: | ||
4. Investment costs | ||
5. Annual running costs | thousand rubles/year | |
7. Current costs per 1 ton | ||
8. Net flow of real money | ||
9. Net present value (15%) | ||
10. Payback period |
The financial strategy of AgroPromTekhnologii LLC is to accelerate economic growth. Full financial stabilization is achieved only when the company provides a stable reduction in the cost of capital used and a constant increase in its market value. This task requires accelerating the pace of economic development on the basis of making certain adjustments to the financial strategy of the enterprise. This problem is solved by investing, first of all, the company's own funds.
When conducting a financial and economic assessment of the project, the following main assumptions were used: the life of the project is at least 10 years with the duration of each planning interval - 1 year;
The first year of operation of the enterprise was taken as the base period.
As planned sources of income from the production of potato processing are considered: the sale of crispy potatoes; sale of starch; pulp realization.
It is assumed that:
- Crispy potatoes will be sold in packages weighing 0.25 kg. In this case, the average cost of one such package will be 13.65 rubles. at wholesale. Physical volume of sales - 242 510 pack. per month;
- the sale of starch will be carried out in a package weighing 0.5 kg. In this case, the average cost of one such package will be 11.7 rubles. Physical volume of sales - 38 145 pack. per month;
- the sale of pulp will be carried out in a package weighing 1 kg. In this case, the average cost of one package will be 48.1 rubles. Physical volume of sales - 8 355 pack. per month.
The size of the planned income from sales
The following conditions are included in the calculation of income from potato processing: working hours - 60 shifts per month, 1 shift is equal to 12 hours, equipment loading - 11 hours per shift.
Current costs for the production of potato products in the context of the year will amount to 32,602,12 thousand rubles.
Estimated current costs
When generating revenue within the framework of the project under consideration, an approach was used in which the allowable cost of one package of products was determined, which, with the planned value of annual current costs and the number of sales, will allow this enterprise to achieve a break-even level when sales of potato products reach 245.16 tons per year and maintain its activities with a margin of "financial strength" 35,923.32 thousand rubles.
Thus, based on the accepted size of the annual income from sales and the total amount of annual operating costs, the net profit from sales will be 12,038.43 thousand rubles.
As noted earlier, starting a potato processing production process requires investments both for the purchase of equipment and for maintaining the project from the beginning until the production reaches its design capacity.
Conditions and initial parameters for investment in potato processing
The name of indicators | Unit measurements | Meaning of indicators |
|
|---|---|---|---|
Initial conditions: | |||
Total financial resources needed | |||
Time until production reaches design capacity from the start of the project | |||
Initial data for calculation: | |||
Potato processing volume per shift | |||
Output of finished products | |||
Number of work shifts per month | |||
Total number of work shifts per year | |||
Initial production costs: | |||
Equipment (imported) | |||
Delivery, installation, commissioning | |||
Initial working capital | |||
Certification of production and finished products | |||
Unforeseen and other expenses | |||
Motor transport (4 units) | |||
Refrigeration equipment | |||
Profitability indicators
Cash flow
Name of articles | 1 year of work |
|||
1 quarter | 2 quarter | 3 quarter | 4 quarter |
|
| 1 option | ||||
1. Inflow of funds, thousand rubles | ||||
Revenue from the sale of products with VAT | ||||
Depreciation | ||||
Inflow, thousand rubles | ||||
2. Outflow of funds, thousand rubles. | ||||
1). total costs | ||||
2). Investment costs | ||||
3) Income taxes | ||||
Outflow, thousand rubles | ||||
| Option 2 | ||||
Inflow, thousand rubles | ||||
Costs | ||||
2). Investment costs | ||||
3) 15% of income | ||||
Outflow, thousand rubles | ||||
Net flow of real money, thousand rubles | ||||
Cumulative cash flow, thousand rubles | ||||
Net present value (15%), thousand rubles | ||||
The same cumulative total, thousand rubles. | ||||
Investment evaluation indicators
Index | 1 option | Option 2 |
NPV, thousand rubles | ||
8. Risk factors
Since the project under consideration covers several stages, it is advisable to carry out risk assessment on them, i.e. according to the preparatory and stage of functioning.
In the process of business design, a list of primary risks was compiled for all stages of the project, for which each approach for assessing the probability of risks was applied, guided by the following rating system:
0 - the risk is considered insignificant;
25 - the risk is most likely not realized;
50 - nothing definite can be said about the occurrence of the event;
75 - the risk is likely to manifest itself;
100 - a very high probability of risk realization.
Three estimates are summarized in the average, which is used in further calculations.
In column 6 of the table. 8.1 shows priority ratings that reflect the importance of each individual event for the entire project. After determining the probabilities for simple risks, an integral risk assessment was carried out in two successive stages: first, the risk assessment for each of the stages was determined, after preliminary calculating the risks for substages (compositions), the stage of functioning - financial and economic, technological, social and environmental. After that, you can work with the combined risks and give an assessment of the risk of the entire project based on the risk assessments of the individual stages. A weighting procedure was used to obtain an estimate of the pooled risks. The procedure for determining the weight with which each simple risk is included in the overall risk of the project was carried out according to the following rules:
- all simple risks can be ranked in order of importance (prioritized);
- the risks of the first priority have more weight than the risks of the second, etc.;
- all risks with the same priority have equal weights;
- the sum of the weights is equal to one, the weights are positive numbers, in the range from 0 to 1.
The definition of priorities is directly related to the socio-economic situation in the country. Since it is significantly related to non-payments, all the risks associated with the settlement system were given first priority. The second priority was given to social factors. All other factors received the third priority.
The total risk of the project is 49.07 points and can be characterized as medium. The preparatory stage and financial and economic factors of functioning have the highest level of risk. The risk of the preparatory stage is associated primarily with possible currency risk and unforeseen costs. Of particular danger are unforeseen costs, which may reduce the overall profitability of the project. From the results of the calculation of financial and economic risks, it follows that the risk is 59% of the total risk indicator of the project, and the dominant reasons for this are a possible decrease in demand and unforeseen price cuts by competitors, as well as consumer insolvency and rising product prices. The level of social risks is 4.48 (9.12%), and their overwhelming part is due to possible difficulties with the recruitment of personnel and their qualifications.
Simple risk assessment
Simple Risks | An approach | Medium | Priority Pi | Wi weight | Grade II |
|||
Preparatory stage | ||||||||
Unforeseen costs | ||||||||
Currency risk | ||||||||
Late delivery of components | ||||||||
Untimely preparation of equipment | ||||||||
Contractor dishonesty | ||||||||
Functioning |
||||||||
Financial and economic: | ||||||||
Demand volatility | ||||||||
The emergence of an alternative product | ||||||||
Price cuts by competitors | ||||||||
Tax increase | ||||||||
Consumer insolvency | ||||||||
Rising prices for products | ||||||||
Dependency on suppliers | ||||||||
Lack of working capital | ||||||||
Social: | ||||||||
Difficulties in recruiting skilled labor | ||||||||
Strike Threat | ||||||||
Attitude of local authorities | ||||||||
Insufficient wages | ||||||||
Personnel qualification | ||||||||
Technical: | ||||||||
Instability of product quality | ||||||||
Novelty of technology | ||||||||
Insufficient reliability of technology | ||||||||
Lack of stock | ||||||||
Total project risk | ||||||||
The project under consideration is not associated with significant technical and environmental risks. The risk of the project, as a rule, is primarily associated with a small number of especially dangerous factors.
The most significant project risks
In addition, there are two factors that were not considered in the tables.
Environment, this risk is not observed. There is no threat of extreme natural events (floods, earthquakes, etc.). Also legal risk. The legal documents of the "company" must be brought into proper condition, in accordance with the current legislation of the Russian Federation and registered with the relevant state authorities. In the Charter of the "company" in the types of activities, it is necessary to indicate the provision of various services to the population and enterprises.
The intentions of the company are of great importance in the development of the market for potato products in the Ural region, this may also affect the increase in business activity of entrepreneurship and the efficiency of the industry. The success of AgroPromTechnology LLC, as well as other commercial structures, will largely depend on the policy of the central government and local authorities. The current government, in general, provides a favorable regime for the development of private business and the implementation of investment programs.
The following measures can be recommended as conditions for risk prevention:
- insurance of property and liability of employees of the company, conclusion of contracts with fixed amounts, detailed study of the preparatory stage of the project in order to reduce the risk of unforeseen costs;
- conclusion of long-term contracts with suppliers with clear conditions and penalties;
Measures to reduce social risks:
- active participation of founders in interaction with power structures;
- giving the company the status of a city-scale enterprise.
Legal risks. They are connected with the imperfection of the legislation, unclearly executed documents, double interpretations of the legislation, delays in the timing of deliveries by suppliers.
Risk Mitigation Measures:
- clear and unambiguous wording of relevant articles in documents;
- attracting specialists with practical experience in this field to draw up documents.
Production risks. Associated with the complexity of equipment maintenance, rapidly moving technical progress in the field of production technologies, insufficiently high quality of services provided.
Risk Mitigation Measures:
- selection of professional personnel;
- constant encouragement (moral and material) for the improvement of the qualifications of employees; Healthy
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