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Elijha’s Promise Dry Soups. Project Aim. Inexpensive and great tasting quick-cook dry soup mix produced with high quality ingredients Use Elijha’s Promise culinary staff/volunteers to produce to product Develop job skills for Elijha’s Promise clientele Profit making enterprise.

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elijha s promise dry soups

Elijha’s Promise Dry Soups

Project Aim

Inexpensive and great tasting quick-cook dry soup mix produced with high quality ingredientsUse Elijha’s Promise culinary staff/volunteers to produce to productDevelop job skills for Elijha’s Promise clientele Profit making enterprise

project team members
Project Team Members
  • Kevin Battell - Research and Development
  • Linda Gavin - Business and Process Development
  • Lisanne Finstone - Executive Director, Elijha’s Promise
  • Dr. Henryk Daun - Project Information and Coordinator
market potential
Market Potential

Consumer Survey Statistics

  • 60% of surveyed consumed this type product (dry soup).
  • Average of 8 servings/month/household (1 serving =22grams).
  • Low income population in New Brunswick New Jersey. = 11,454 people
  • Average household size = 3.23 people.
market potential1
Market Potential

Market potential from Consumer Survey

11,454/3.23 x 0.60 x 8 x 12 x 22x10-6grams = 4.49 tons/year

Sales Potential(assuming 80% success rate in marketing effort)

11,454/3.23 x 0.60 x 8 x 12 x 22x10-6 grams x 0.80 = 3.59 tons/year

From a Realistic Point

  • Consumer survey indicates 60% would buy this product
  • Consumer survey indicates 8 servings/month
  • Assume 1% of market share

11454/3.23 x 0.6 x 8 x 12 x 22x10-6 grams x 0.01 = .045tons/year

0.045 tons/year x 1.0x106 lbs/ton= 45,000 lbs./year

market potential2
Market Potential
  • Market Information Analysis
market information analysis cont
Market Information Analysis Cont.

US statistics

  • Dry soup sales ~ 21% soup users.
  • Average annual US soup consumption/person = 10 cups (330g)

New Brunswick statistics

  • 11,454 low income individuals(.21) = 2405 potential customers
  • 2405 potential customers(.73 lbs/year)= 1756 lbs/year

New Jersey statistics

  • 703,000 low income individuals(.21) = 147,630 potential customers
  • 147,630 potential customers(.73 lbs/year)= 108,000 lbs/year
profit projections

Cost

  • Materials
Profit Projections
  • Packaging approximately cost of materials ~ $0.40
  • Processing minimal
  • Profit ($0.20 profit margin / 4 serve pack @ $1.00 retail)
  • Customer Survey ~ $30,000 / year
  • Market analysis ~ $1171 - $72,000 / year
prototype description

Cajun Black Bean Soup

1 serving = 33 grams

Prototype Description

Directions: add 1 part ingredients to 3 parts boiling water cover and stirring occasionally. Let stand for 7 to 10 minutes.

usda commercial item description soup mixes dehydrated a a 20329a august 24 2000
USDA COMMERCIAL ITEM DESCRIPTIONSOUP MIXES, DEHYDRATEDA-A-20329AAugust 24, 2000
  • DEHYDRATED PRODUCT
  • REHYDRATED PRODUCT
processing description
Processing Description
  • Identify processing and storage capacity
  • Throughput needs
  • Process area size
  • Identify Supplier
  • Price
  • Quality
  • Reliability
  • Receiving and Storage of Ingredients
  • Capacity
  • Quality Control
  • SOP
  • Packaging Mix
  • Equipment
  • Worker Training
  • SOP
  • Mixing of Ingredients
  • Equipment
  • Worker Training
  • SOP
  • Weighing-out of Ingredients
  • Equipment
  • Worker Training
  • SOP
  • Storage of Finished Product
  • Capacity
  • Quality Control
  • SOP
  • Delivery of Finished Product
  • Equipment
  • Training
packaging considerations and shelf life
Packaging Considerations and Shelf Life

Package Options

  • Flexible Film pouch - LDPE
  • Foil pouch -- Aluminized paper
  • Ridged Container (bulk storage) - PVC

Supplier

LPS Industries 10 Caesar Place, Moonachie, NJ 07074

Shelf Life(Black Beans)

  • 12 months @ 80 F
product labeling
Product Labeling

Nutritional Facts

Serving size 33g

Calories 110 Calories from fat 7.5

% Daily Value

Total fat 1 g 1.5

Saturated Fat 0g 0

Cholesterol 0mg 0

Sodium 310mg 13

Total Carbohydrates 21g 7

Dietary Fiber 4.5g 17

Sugar 4.5g

Protein 6 g

Vitamin A 5% Vitamin C 2%

Calcium 8% Iron 10%

product sensory evaluation
Product Sensory Evaluation
  • Objective

Understand sensory quality of current product formulation and provide improvements

  • Results
product sensory evaluation1
Product Sensory Evaluation
  • Comments
  • Vegetable size small, needs more uniform size
  • Greater vegetable amounts
  • Texture too thin
recommendations to management
Recommendations to Management

“All natural and healthy truly quick-cook bean soup”

  • Continue development and refine product
  • Startup cost analysis
  • Investigate GMP’s

Product Launch Timeline - 1 to 2 months

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