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Food industry faces increasing demand for recycling services. A significant part of grown and produced products requires further processing, since they do not reach the end consumer or spoil before sale. In the field of growing, preparing and processing vegetables and fruits, professional disposal services are becoming more in demand every year. It is important to find a partner who will not only process waste, but also provide the necessary documents.

Why is it important to recycle fruits and vegetables?

Food waste in modern classification received a certain hazard class. All residues must be properly collected, transported and processed. If unsold fruits and vegetables end up in a landfill, biological pollution occurs environment. IN small quantities such waste will not harm the ecosystem, but large quantities will lead to unpleasant consequences:

contamination of land and groundwater with pathogenic microflora, which kills all living things around;

oversaturation of the environment with rotting products in high concentrations with unpleasant consequences;

spreading unpleasant odors on the ground, deterioration of the sanitary and epidemiological situation;

reduction in soil quality for many years to come, which is unacceptable in the current conditions.

For these reasons, recycling actions are carried out, which are also necessary for vegetables. The products are disposed of by a company that has a special license for this type of activity. The service will be required by stores, large retail chains, food wholesalers, farmers and processors food products. Without recycling contracts, the company risks significant fines.

Basic methods and methods of recycling vegetables

Food waste may be disposed of if it is past its expiration date, damaged, or if significant amounts of nitrates or pesticides are found. In each case it will be used different approach to disposal procedures. Disposal of vegetables involves processing without residue using the following stages of the process:

grinding and mixing various waste for further processing naturally;

room in compost pits for natural decay and fertilizer formation;

disposal of waste that cannot be further used for fertilizers in landfills;

production and transfer of secondary product agriculture for application to soils.

Each recycling industry strives to complete all work without leaving any residue. This protects nature and increases the efficiency of waste recycling. It is important to consider the requirements for the collection and storage of food products subject to disposal. In order for the disposal of vegetables and fruits to proceed correctly, it is better to contact specialists and get recommendations on all stages of this process.

We order high-quality food processing

To remove and dispose of leftover fruits and vegetables, use the services of the EKOUMVELT company. We offer modern approach For each task, we develop methods for processing waste without residue in all cases. Current processing methods are an important advantage of our services. The company’s specialists will provide consultations on the issues of collecting products, carry out removal from the territory of your enterprise, carry out processing and issue a set of reports. You can ask all questions by phone.

One of the directions effective business is a mini-factory focused on the production of vegetables, berries, fruits various types products that are always in demand. The most frequently processed are zoned types of fruit and vegetable crops. For example, from apples you can get healthy juice, puree, jam, dried fruits.

Production process

Recycling process specific types The processing of fruits and vegetables involves several operations. A novice entrepreneur can choose only a few of them or purchase a mini-factory capable of producing many different types products.

Washing of raw materials precedes all other processing steps.

Drying. To obtain dried varieties, good quality raw materials are selected. Some types of vegetables - carrots, potatoes, cabbage, green peas, beets - are pre-blanched, so they do not require cooking after drying. Garlic, celery, parsley, onions, and dill do not require blanching.

Sauerkraut, pickling tomatoes, cucumbers, soaking apples.

Fruit and berry puree is pulp without fruits or skin, ground into a homogeneous mass. The presence of seeds is allowed in berry purees - cranberries, blackberries, blueberries, strawberries, currants, raspberries. The taste of the finished product should replicate the aroma of fresh fruits and berries and have an identical color. For example, apple puree ranges in color from cream to light yellow.

Fruit jam is made from puree of cherries, peaches, apricots, and plums. Apples, quince, dogwood, and cherry plum are also used. Sometimes a mixture of fruits is taken in a certain proportion.

Jam is made from different types of fruits and berries - frozen, fresh, sulfated. IN technological process For cooking, sugar syrup is used, into which spicy additives can be added - cardamom, vanilla, cloves and others.

For candied fruits, fruit and berry raw materials are boiled long time in syrup and then sprinkled with sugar or frosted. Fruits can be separated from the finished jam, which are dried for 12-18 hours in the temperature range of 40-60 ° C, after which they are sprinkled with sugar and dried again until ready.

Canned vegetables, depending on the production method, have different types.

Juices can be vegetable (from carrots, tomatoes, cabbage, beets). Fruit and berry juices are in demand - concentrated, natural, with sugar and blended or mixed juices. They are made with or without pulp (clarified, not clarified).

Canned fruit and berries, depending on the production method, are presented in several types - pastes, sauces, compotes.

Another group of fruit and vegetable products is frozen fruits, which completely retain their properties. Individual vegetables are frozen on production lines - green beans, greens, green peas, sweet corn, cauliflower, tomatoes. Mixture sets are in demand different vegetables, which are a complete meal.

Frozen fruits - pears, peaches, apples, cherries, apricots - are available cut or whole. They can be frozen in a filling of sugar syrup, becoming a vitamin dessert. Berries are in demand - raspberries, cranberries, currants, strawberries and others.

Press for fruits, apples, grapes, tomatoes

Features compared to scale lines

Any mini-plant capable of processing big variety berries, vegetables, herbs, fruits has a number of advantages that distinguish it from large plants.

Mobility. Can be produced in a small plant certain type products. This allows you to focus on the availability raw material base, while simultaneously quickly responding to ongoing changes in the consumption sector.

Stability. Constant supply vegetables, fruits and other raw materials can be provided by turning to small farms who find it difficult to sell their products.

Mini-factories whose technological lines are equipped for the targeted processing of apples, from which a wide range of vitamin products are obtained, begin to make a profit most quickly.

Basic equipment

When planning production for processing certain varieties of fruits, herbs, berries, and vegetables, it is advisable to pay attention to a mini-plant equipped with all the necessary units and mechanisms. There are multifunctional lines that will require the purchase of many types of raw materials.

For small production You can consider equipment for implementing a business plan for apple processing. Such plants make it possible to produce a variety of products from them, including juice, which will require the following equipment:

• bins for raw materials, from where apples are moved by a stream of water through gutters into washing containers;
• sorting conveyor;
• a crusher in which fruits are crushed;
• press for squeezing primary opaque juice;
• an ultrafiltration unit in which the juice for purification passes through finely porous membranes under pressure;
• a vacuum evaporation unit, where steam is supplied simultaneously with the juice, heating it to evaporate the liquid with substances that provide a peculiar apple aroma.

The result is highly concentrated apple juice, reminiscent of thick honey in consistency. At this stage, a control sample of the juice is taken, which is placed in a heating cabinet and kept at a temperature of 36°C to monitor the presence of harmful microorganisms. Before bottling, previously evaporated water is added to the juice. After passing the sector examination technical control the product is ready for sale.

Such equipment can be used to produce juice from available vegetables or fruits.

Business plan

Before launching a plant focused on the production of any products from vegetables, various fruits or berries, it is necessary to carefully study the sales market and decide on consumers. Second important step becomes the conclusion of contracts with suppliers of raw materials. Considering production apple juice, it is necessary to analyze the possibilities of obtaining apples from nearby farms in order to reduce transport costs.

In the case of processing natural raw materials, it is necessary to take into account that the activity code corresponds to OKVED: 15.32 “Production of vegetable and fruit natural juices”. It is advisable to choose LLC as the organizational and legal form, since small processing plants are enough serious business. For any produced products from vegetables and fruits, including apple juice, it is necessary to obtain quality certificates. For premises - production, warehouse, household, office - it will be necessary to obtain approvals from the supervisory authorities in order to obtain all the necessary permits.

An important point of the business plan will be drawing up staffing table. You will need a technologist, an accountant, a delivery driver and workers on production lines - at least five people.

Production cost, payback

Any processing mini-factories that are capable of producing healthy and in-demand products from vegetables, berries, and fruits with minimal use of manual labor must be profitable. For this purpose, capital expenditures are calculated. If apples are processed into juice, they will amount to the following approximate amount.

• complex of equipment – ​​2500 thousand rubles.

Current monthly costs, thousand rubles:

• sugar – 8;
• apples – 625;
• additives – 4;
• packaging materials – 32;
• wages with taxes – 217;
• utility costs, depreciation – 18;
• rent – ​​65;
• production needs, shop costs - 210.

The total cost of production will be 1179 thousand rubles.

With a monthly productivity of 35,000 liter packages, the income will be approximately equal to:

46 ∙ 35000 = 1610 thousand rubles.

1610 – 1179 = 431 thousand rubles.

Taking into account the 15% tax, the net profit will be:

431 – 64.65 = 366.35 thousand rubles.

Payback:

2500 / 366.35 ≈ 7 months.

Video: Line for processing vegetables, fruits, berries

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54.

Washing vegetables and fruits.

Doing business (business process management)
Expenditure.

Food plant origin It has vital importance in people's lives. It is scientifically proven that plant food Such important substances for biochemical processes as carbohydrates, vitamins and macro- and microelements enter the human body. Also, fruits and vegetables release aromatic and flavoring substances that enhance the taste characteristics of food, which leads to its good absorption.

As a rule, fruits and vegetables have short term storage in fresh. Various microbes and enzymes act on them and quickly spoil them. Only in dried form can fruits and vegetables have a long shelf life. However, during the drying process, the properties of fresh fruits and vegetables change significantly, due to which dried fruit and vegetable products have new properties.

The nutritional value and organoleptic properties change due to significant destruction of the chemical components of the raw materials, as well as the spices and acids used, as well as the formation of new substances. The assortment of dried fruits and vegetables is extensive and is periodically updated through the use of new technologies in the drying process. Now the assortment is increasing due to the percentage increase in dried fruits and vegetables in freeze-drying.

Today, it is becoming more and more profitable for enterprises to process vegetables and fruits, it is becoming successful business. Let's consider all the advantages of this business.

1. The consumer now increasingly prefers semi-finished and finished products.
2.Is being implemented Government program support for this industry.
3.Production profitability increases due to the expansion of the range finished products, the use of various packaging, the possibility of processing substandard raw materials, modernization production lines and process improvements.

Shops for processing fruit and vegetable raw materials are divided by specialization:
1. Primary processing, resulting in a product washed and packaged, or ready for further technological stages.
2. Recycling, which includes cleaning, cutting and packaging of individual products and their mixtures in the form of salads.
3. Deep processing, including cooking, freezing, drying, canning.
In the workshops low power, this is up to 500 kg/hour, mainly used separately standing cars, and is widely used manual labor. For workshops of medium power, from 500 to 1000 kg/hour, and high power, this is over 1000 kg/hour, the use of automatic and semi-automatic lines with minimal use of human resources is typical.
Complex processing of vegetables and fruits.

When your workshop is operating in one shift, you need from 12 to 15 people, including the company management, technologist, workshop manager, loaders, storekeeper, head of the finished product sales department, and workers. With this working process, the maximum output of your enterprise will reach 80 tons per month.

Consequently, with such indicators, the workshop’s monthly revenue can reach up to 3 million rubles, and the net profit will be 500 thousand rubles. With an initial investment of 15 million rubles for rent, equipment, fund wages, other expenses, as well as having a sales market and favorable conditions work, the payback period for the workshop is about 2.5 years.

Technologies and equipment for processing fruits and vegetables.

IN catering In addition to fresh fruits and vegetables, processed fruit and vegetable products are widely used. The most common processing methods include drying, canning high temperatures in hermetically sealed containers, salting and fermentation, pickling, canning with sugar, freezing and a number of other methods.

The first stage in the process of processing fruits and vegetables always involves washing the products.

Dried products come in the following types. These are potatoes, herbs (celery, parsley, dill), peas, white cabbage, onions, white roots, carrots, chicory, beets, garlic.

For the drying process, only good quality raw materials that meet the requirements of the standard should be used.

Potatoes, beets, carrots, cabbage are blanched until half cooked. This is done so that the products after drying do not require subsequent cooking. Onions, white roots, garlic, spicy herbs are not blanched in order to preserve taste qualities product. The drying process is carried out to a certain humidity of 12 to 14 percent.

The exception is mashed potatoes, which are dried as a thin film to a moisture content of 4 to 6 percent. Dried products must comply with the standard.

Dried potatoes are obtained by drying peeled or cut into cubes, slices or columns of blanched potatoes. Packaged in bulk or in briquettes.
Dried green peas are obtained by drying blanched green peas.
Dried herbs are obtained by drying fresh parsley, dill and celery. Packaged in bulk or in powder form.

Dried white cabbage is obtained by drying chopped blanched cabbage. Packed in bulk or in briquettes.

Dried root vegetables and onions are produced in bulk, as well as in the form of powder in briquettes.
Dried garlic is obtained in the form of chopped cloves or powder.

Dried grapes are raisins. The presence of spoiled and insect-damaged berries, mold, metal impurities and sand is not allowed in raisins. The taste and smell of raisins should correspond to fresh grapes, without unusual tastes and odors.

Fruit and berry powders are obtained from finely crushed apples, apple and grape marc. They have a pleasant smell. The color of fruit and berry powders ranges from light cream to light brown. They have an 8% mass fraction of moisture, sugar of at least 25% for apple powders, and at least 66% for grape powders, and contain 0.1% ash. Fruit and berry powders find their use in baking and confectionery production as raw materials rich in pectin and minerals.

The term “fermentation” is usually applied only to cabbage. They say “pickles” about cucumbers and tomatoes, and the term “pickled” is used for apples. All of the above products are obtained by canning using lactic acid bacteria.

Special conditions are created for the fermentation process. In order for lactic acid bacteria to reach the sugary juice located in the cells of plant raw materials, table salt is added to vegetables in dry form for cabbage, in the form of an 8 percent aqueous solution for cucumbers, causing plasmolysis of the cells and osmotic suction from the raw material juice. In the resulting juice, lactic acid bacteria begin to multiply, fermenting sugar.

Salt is also necessary for taste and preservation. By chopping vegetables, the cut surface is quickly covered with cell juice, which is good for fermentation. Lactic acid bacteria produce carbon dioxide, lactic and acetic acids, ethyl alcohol. All this suppresses the appearance of unwanted bacteria and the activity of enzymes that make vegetables soft.

Jam, preserves, jams, candied fruits and fruit and berry purees are produced from fruit and berry raw materials using sugar. These products are in demand by many confectionery shops and catering establishments. Fruit- sterilized berry puree is crushed pulp of fruits, berries without skin, seeds, fibers, seeds. Only for purees from raspberries, strawberries, blackberries, black and red currants, cranberries, blueberries, the presence of seeds is allowed, and solid inclusions are allowed in pear and quince purees.

All visual and taste parameters must match those of the original berries and fruits. Color applesauce According to the standard, the color is from light yellow to cream; the color of apricot and peach puree should be from light yellow to orange. If there is darkening of the upper layers of the puree, and the separation of the hard phase of the puree is no more than 5 mm, then this is acceptable.

For puree, glass containers of three and ten liters are used. Storage temperature from 0 to 20 °C, air humidity not more than 75 percent. To preserve fruit and berry puree, sulfur dioxide, sodium benzoate, or sorbic acid are used.

Jam is made from fresh or sulfated puree. The raw materials for making jam are apricots, quinces, cherries, cherry plums, pears, peaches, dogwoods, plums, apples, and sometimes a mixture of berries and fruits is used. The consistency of the jam should be spreadable or dense.

The color of the jam must match the color of the fruit. To taste, the jam should have a sweet and sour taste, like the fruits from which the jam was made, and the smell of the jam should match the aroma of the fruit. According to the requirements of the standard, sugaring of jam, as well as the presence of foreign impurities, is unacceptable.

As a rule, jam is widely used in the confectionery and baking industries.

Fruit and berry jam is made from apples, plums, pears, peaches, apricots, tangerines and other fruits without stems and seeds. For raw materials, fresh, frozen or sulfated fruits are used. The raw materials are cut into slices or halves, then boiled with sugar to jelly, sometimes adding food pectin or organic acids.

Jam is prepared from fresh, frozen or sulfated raw materials. For this process, berries and fruits that are peeled, peeled, and seed nest are used. Fruits with pits can be used whole or pitted. Berries are always cleaned of sepals and stalks. The finished raw materials are boiled in sugar or sugar-treacle syrup.

Vanilla, cardamom, cloves and various spices can be added to the syrup. The taste of the jam should have a sweet or sour-sweet hue, reminiscent of the berries and fruits from which the jam was made. The jam should have soft fruits, but not boiled in any way. According to documentation requirements, the content of hard or overcooked fruits should not exceed 35 percent.

The consistency of the syrup in the jam should have a non-setting state. The syrup may contain a small amount of suspended particles of pulp from fruits and berries, but in general, it should be transparent.

To make candied fruits, fruit and berry raw materials are boiled in sugar or sugar-treacle syrup, glazed or sprinkled with sugar. Candied fruits can be produced from fruits and jam. In this case, the fruits are separated from the syrup, slightly dried at a temperature of 40 to 60 degrees in an hourly interval of 12 to 18 hours, sprinkled with sugar, and dried again to a moisture content of 14 to 17 percent.
Canned fruits and vegetables are divided into vegetable and fruit, that is, fruit and berry.

There are natural, lunch and filling, snack bars, concentrated tomato products, natural juices and marinades. All these types are classified as canned vegetables.

They are divided according to the type of raw material, production method and purpose. For instant cooking For salads, first and second courses, and side dishes, natural canned food is used in the form of semi-finished products. In the manufacture of these canned foods, whole, chopped or pureed vegetables of one or two types are used, filled with a 3% solution of table salt, without the use of seasonings and spices.

The finished product has the nutritional value and properties of raw materials, since the vegetables were not subjected to cooking and were sometimes blanched. The raw materials for such canned food are green peas, green beans, sweet corn, beets, cabbage, carrots, asparagus, Bell pepper, pumpkin and others. Vegetable puree is made from sorrel, pepper, spinach.
Canned food made from fried vegetable oil or flooded tomato sauce vegetables are called snack foods.

The range of such canned food is varied. There are borscht with pickles, and vegetable with meat soups, and meat cabbage rolls with stew and many other different names. There are also canned dressings used for quick preparation of first courses.

Tomato puree, tomato paste, as well as tomato sauces belong to the group of concentrated tomato products. Tomato puree is produced by evaporating moisture from tomato mass without skins and seeds. This process takes place in open vats. Tomato paste is obtained in vacuum devices.

From fresh vegetables or fruits with a mixture of acetic acid, salt, sugar and spices, pickled products are obtained. Acetic acid and sealed packaging extend the shelf life of marinades.

from fresh tomatoes, beets, carrots, pickled white cabbage. Tomato juice is made from ripe tomatoes with a dry matter content of more than 4.5 percent.

Carrot juice is rich in carotene. Beet juice is dietary product contains up to 15 percent carbohydrates. Canned fruit and berries are represented by compotes, pastes, fruit and berry purees, sauces, and juices. Compotes are made from fresh fruit and berry raw materials. The prepared raw materials are placed in jars, sugar syrup is added, sealed and sterilized. If the fruit is sour, then use concentrated sugar syrup from 30 to 65%.

There are several types of fruit and berry juices. These are natural, concentrated, blended juices with added sugar. They produce juices with pulp, as well as without pulp. Juices with pulp are usually made from apricots, plums, and tangerines. If juice is produced with the addition of 10 percent sugar, clarified and not clarified, then such juices are not divided into grades.

In production, they are placed in tin or glass containers of 10 liters, as well as in wooden barrels with liners with a capacity of 100 liters. Clarified juice is a thick transparent liquid with a small sediment of pectin substances or crystals of tartar.

Unclarified juice is a viscous, opaque liquid with a natural smell and taste.

Clarified juice completely dissolves in water 2 hours after settling, and unclarified juice dissolves in water after 10 minutes of stirring.
Natural juices made only from fresh fruit and vegetable products. This is the only way to ensure proper quality of the product. Appearance juices must comply with standards technical documentation, on the basis of which juice is produced. It is important to strictly adhere to the technology of juice production, to be attentive and strict about the quality of the raw materials used, their processing and storage.

There are several types of fruit and berry juices. These are natural, concentrated, blended juices with added sugar. They produce juices with pulp, as well as without pulp. There is a distinction between clarified juice and non-clarified juice; their production technology differs significantly from each other, this is important.

Frozen fruits and vegetables retain their biological and nutritional value, smell and taste.

Typically, production facilities freeze fruit and vegetable products such as green peas, cauliflower, green beans, tomatoes, spinach, sweet corn, greens. Lunch dishes consisting of products brought to readiness are also produced. These dishes are presented Ukrainian borscht, cabbage soup from fresh cabbage, pickle and other dishes. In production, vegetables must be washed, peeled, sometimes cut and blanched, then placed in containers and frozen from -18 to -25 degrees.

When freezing fruits, whole or cut raw materials are used, which are frozen at -25 degrees. Freezing happens with sugar or sugar syrup in glass containers with a capacity of up to 1 kilogram, the temperature is -33 degrees, and freezing in cardboard boxes is up to 20 kilograms at a temperature of -18 degrees. Products frozen with sugar are used as dessert, and without sugar - in cooking as semi-finished products.

Temperature storage of frozen vegetables and fruits, their mixtures is -18 degrees and at 90-95 percent relative humidity air with a shelf life of 9 to 12 months. In public catering and retail, the shelf life of frozen fruits and vegetables is up to 5 days at -12 degrees. Before use, fruit and berry products are thawed in natural conditions. Frozen fruits and vegetables are used in cooking without prior defrosting, placing them immediately in boiling water.

The growth rate of the frozen food market in Russia is growing steadily. Experts estimate that annual growth is 10%, and in the next five years, sales growth will average 8% per year. Now Russian manufacturers took a significant share in the domestic market, displacing imported products.

Frozen products from berries, fruits and vegetables have a wide range. Let's list the most powerful groups.
1. Vegetable products are represented by tomatoes, pumpkin, cabbage, broccoli, spinach, carrots, onions, potatoes, peas, corn
. Fruit and berry products are represented by apples, apricots, pears, apricots, cherries, peaches, strawberries, raspberries
. Variety of herbs
. Mushrooms
Frozen products are used for preparing home-cooked meals, as well as in catering and cooking.

How to start a mini-business processing fruit and vegetable products?

Significant changes in work will be required in the future. Namely, the ability to extend the shelf life of goods, expand the product line, increase production volume and many other tasks. It will be important to properly build contact with retail to sell your products.

Many problems will arise with raw materials, with their correct and high-quality purchase. Timely concluded contracts with retailers will be of no small importance so that your products are already represented in retail chains during the season.

Doing business (business process management)

The quality of frozen fruits and vegetables determines the success and stability of business in this segment. Only positive reviews product information and an intensive advertising program will help you attract new customers. Advertising at the point of sale of the popular “frozen” product is very important.

Properly structured logistics will provide you with half the success in business. And cost optimization, rationalization of production and properly created “freeze” sales will make your business prosper.

Very important
a) adjustment and determination of goals and prospects for the future;
b) in the process of work, solve all problems at once;
c) develop a budget;
d) constantly increase volumes;
d) approve Required documents;
f) correctly build accounting, tax and management accounting;
g) control the business;
h) and other tasks.

Create a successful reputation for yourself - and your customer base will only grow.

Expenditure.