about business,food,dry foods

2. Pure Vegetable Dehydration and pickle
farm

3. Pure Vegetable Dehydration and pickle
farm
Pure Vegetable Dehydration and pickle
farm
P V D
P F
P V D
P F
P V D
P F
P V D
P F
P V D
P F
P V D
P F
P V D
P F
Dry
Cabbage
Ready
to cook
Dry
Ladyfing
r
Ready
to cook
Dry
Radish
Ready
to cook
Dry
Carrot
Ready
to cook
Dry Peas
Ready
to cook
Soup Mix
Ready
to cook
Dry
Pumpkin
Ready
to cook

4. Dehydration is the process of removing water or moisture from
vegetable.
Drying vegetables is also a way of preserving seasonal vegetables
for later use.
There are Three methods of providing off season vegetable, first
one is providing fresh off season vegetable by tunnel and green
house system. second method is Frozen vegetables and Third one is
dehydrated vegetables.
Business idea

5. We have a plan to providing offseason vegetable through
dehydration such as dehydrated vegetable, canned these vegetable
slice because these vegetables are used during offseason and
almost all of the year's.

6. Pakistan is an agricultural country where people grow vegetables at
huge quantity. We have opportunity to buy these vegetables during
their peak season at cheaper price for
“Pure vegetables Dehydration and pickle farm”.
Now a day off season vegetables and pickle are also preferred.
To start this businesses don’t require so much capital.
We have to buy some machinery that is not too much costly as
compare to other business.
Business opportunity

7. Name of the business: “Pure Vegetable Dehydration and Pickle
Form”.
Address of the business: Chakwal Pakistan.
Type of the business: Partnership.
E-mail : mraheel776@yahoo.com
Website : www.purevegedehyd.pickle.com
Phone : +92333-6439776
Business Address

8. Description of venture

9. Products
Dry vegetables ready to cook
soup mix vegetables
Vegetables Pickle

10. Services
Customer and retailer can contact us through e-mail and firm
contact numbers.
Customers and retailers can provide their feedback.
We provide our products to most of retailer at vegetables market .
We also issue franchise license to sell our product from this
customer feel easy to get our products.

11. Size of business
Total area of 16 canals plot.
This area will be used for vegetables drying , packaging, storing
and administration office.
A small portion of that place will be used as a controller office.
Warehouses and some space to store & preserve the raw materials.

12. Office equipment
 Building
 Office equipment and Furniture
 Drying machines
 Packaging Machine
 Gas Burner with Other Accessories
 Generator
 Computers
 Stationery

13. Strategic Plans

14. Vision
Create our market demand and grow awareness among the people.
At first we have to capture our local market within two years
we will start to export our product within five years.
Our product must be pure as the consumer need.

15. Mission
Our mission is to provide the highest-quality dehydrated vegetable,
dry vegetable for soup and vegetable pickle.
We also focus on the following points,
 Finest quality of our product
 Keeping the reasonable price
 Provide best customer service

16. Goals
 Increase new customers who are turned into long-term
customers.
 Maintain positive, steady growth each month.
 Generate brand equity at the Farmer's Market as well as within
the commercial restaurant industry market.
 To enter into new market.

17. Manufacturing process:
 Wash, neat.
 Uniform pieces.
 Dry as soon as possible after picking.
Production plan

18. Dehydration methods
 Sun Drying
 Oven Drying
 Electric Dehydrating

19. Electric Dehydrating
This is the best method of dehydrating Vegetables.
An electric dehydrator is energy efficient and can be operated at
low temperatures needed to maintain nutritive values in the food.
Vegetables should be dehydrated between 120 and 140 degrees
Fahrenheit.

20. Electric Dehydrating
This method is inexpensive, suitable for drying large or small
batches of food, and easy to use.
Dried vegetables stored in a cool, dark and dry place.
60 degrees Fahrenheit or below is best.

22. Drying Time for some Vegetables
Vegetables
Drying time
(hrs)
Carrots 4–5
Corn 6–8
Garlic 6–8
Radish 7–8
Onions 5–6
Peas 6–7
Peppers 4–5
Pumpkin 8–9
Tomatoes 8-9
Drying Time

23. Packaging and Storing
Packaging consider size, shape, materials, color, text, safety
elements.
Pack cooled dried foods in plastic Cannes, bottles, boxes and bags.
To protect from insects and moisture, sealed them.
Dehydrate vegetables will be available in ½ kg, 1kg, 2kg and 5kg
packs.

24. A. Narrow metal screw band.
B. sealing compound.
C. Seals here.
Vegetables Packing
Dry
carrots
Ready
to cook
Net
weight.2kg
Mfg. Nov
2014
Exp.Dec.2015
Certified by
Price. 230
Front side Back side
P V D P F
Punjab Food Authority

25. Dry
carrots
Ready
to cook
Dry
Tomatoes
Ready
to cook
Dry
Spinach
Ready
to cook
Dry
Spina
ch
Ready to
cook
Dry
Cabba
ge
Ready to
cook
Dry
Onion
Ready
to cook
Dry
Cabbage
Ready
to cook
Dry
pepper
Ready
to cook
Dry
Carrot
Ready
to cook
P V DP F
Dry
Onion
Ready to
cook
P V D
P F
P V D
P F
P V D
P F
P V D
P F
P V D
P F
P V D
P F
P V D
P F
P V D
P F
P V D
P F

26. P V D
P F
P V D
P F
P V D
P F
P V D
P F
P V D
P F
P V D
P F
P V D
P F
Dry
Cabbage
Ready
to cook
Dry
Ladyfinge
r
Ready
to cook
Dry
Radish
Ready
to cook
Dry
Carrot
Ready
to cook
Dry Peas
Ready
to cook
Dry
vegetable
s
Soup Mix
Dry
Pumpkin
Ready
to cook
Vegetables Packing

27. Dry vegetables Soup Mix
“Pure Vegetable Dehydration and Pickle Farm” provide Vegetable Soup Mix
a quick, easy, and tasty soup for every group of people. we made vegetable soup
with mixture of carrots, onions, tomatoes, peas and peppers.
Dry vegetables
soup mix
P V D P F
Dry
vegetables
soup mix
P V D
P F

28. Mix
vegetable
s
Pickle
Ready
to eat
Mix
vegetable
s
Pickle
Ready
to eat
cucumber
Pickle
Ready
to eat
P V D
P F
P V D
P F
P V D
P F
Pickle

29. Pickle
Natural fruit and vegetable items are used as raw material as cabbage, cauliflower,
cucumber, carrot, Garlic and peppers for producing various types of pickles.
Production Process:
water wash vegetables
Cut them in the desired sizes
Put them into a big pot and mix desired quantity of spices
Pour Oil into so that all vegetable/fruit is completely dipped
Spread salt on it in the desired quantity
Leave the pot in sunlight and keep mixing the ingredients. Then filled in bottles.

30. Pickle Making Material
Chilli Kalongi
Garlic Salt
Saunf Methi Seeds
Lime Oil
Packing:
Pickle will first be packed in polythene bags which will then be
placed in the Glass bottles or bucket.
All types of pickles will be available in 300 grams, 450 grams, 1
kg, 2.5kg and 5kg packs.

31. Marketing plan

32. Pricing
Pricing strategies are most important stage in marketing.
If we select extensively high price, customers will not buy and
volume of sales will be very low.
On the other hand setting lower price will not cover our costs.

33. Name of products Price 1kg Price 5kg
Dry Carrot 100 460
Dry Radish 100 460
Dry Ladyfinger 140 640
Dry Cauliflower 80 370
Dry Cabbage 80 375
Dry Onion 70 320
Dry Tomato 130 600
Dry Pepper 150 710
Dry Pees 180 850
Dry Spanish 60 280
Dry vegetable for soup mix 240
Dry vegetable for soup mix ¼ kg 65
Pickle 90 410
Price lists for suppliers

34. Following table presents current market prices of different
pickle brands available in the market.
Retail Price (in Rs.).
Weight Ahmed Shan National
330 gm 42 45 50
1 Kg 100 100 100
1.8 Kg 175 180 180

35. Distribution Strategies
Consumers are able to buy the products from different market
place.
Our products distribution chain will start form
Producer wholesaler retailer consumer.
Producer franchises consumer.
We will supply our products all over the country on the basis of
our products demand so that the consumer can get the products
easily.
Target Market : Our products target whole family.

36. Promotional activity
 We make promote our product in different public places and
restaurant.
 In different occasion we will open special sales center where
attractive point of purchase display.
 Sometimes we will offer free sampling of product.
 promotion of products through the sponsoring of sports on
cooking shows and exhibitions.

37. How we promote our product
We will promote our product with different channels of
distribution Like,
 Print media
 Electronic media
 Banners
 Brochures

38. Organizational plan

39. Coordinate Manager
Chief marketing
GM Product &
Service
GM Sales &
Distribution
Chief Finance
Management team
CEO
General Manager
Executive Director
Admen officer

40. Personnel Plan
 Supervisor
 Packaging Staff
 Processing Staff
 Administration Staff
 Accountant
 Driver
 Security Guard

41. Competitors
Our competitors provide off season vegetables through Green
house and tunnel system.
Fresh-n-Frozen-Care
H. 10, Lane 3, National Park Road, Gulistan Colony,
Rawalpindi.
Tunnel Farming in Pakistan, The Green Circle
Liberty market, Lahore,
Green Technoman Islamabad,

42. Competitors
chicken soup is the major competitor of our soup mix.
Our pickles competitors are
 National foods
 Shan foods
 Ahmad foods
 locally manufacture pickle person.

43. Competitors Strength
The competitors have established brand. But we the new comer.
The competitor’s product supply is very larger than our product.
Competitors Weakness
Limited experience in marketing management.
Pest and diseases problems.
Low price than tunnel system and green houses off season
vegetables.

44. Keys to Success
New idea- dehydrated Vegetable products concept is approximately
new in market.
 Keeping close contact with clients .
 Establishing a well functioning long-term relationship to create
better reputation.

45. SWOT Analysis

46. SWOT Analysis
Strengths:
Availability of dehydrated vegetables products throughout the year.
Flexibility in meeting restaurant's needs.
High-quality products and service.
Vast domestic market.
Ability to specialize and customize each product to customer need
Favorable season when we purchase.
Weakness:
A limited marketing budget to develop products awareness.
New comer in the business market.

47. Threats
Already well-known competitors.
A health scare that questions the safety of dehydrated vegetable.
Poor weather which will affects the production of products.
Customers are very much habitual to take fresh vegetables as green.
Week economy
Increase in labor costs
Rising cost of raw materials
Tax changes

48. Financial Overview
As we start are new comer , we can’t expect a huge sales as well as
huge profits.
Partner investment: 5000000
Friends and relatives: 3000000

49. Income summary
Of “Pure Vegetable Dehydration and Pickle Farm”
As on 31 December
Account Debit Credit
Revenues
Carrot 1500000
Pickle 2500000
Radish 1200000
Ladyfinger 1500000
Cauliflower 960000
Cabbage 1200000
Onion 1075000
Tomato 1040000
Pepper 900000
Pees 1200000
Spanish 850000
Dry vegetable for soup mix 800000
Expenses
Salaries exp 3204000
Vegetable exp 4500000
Fuel exp 800000
Electricity Bill 830000
Telephone 15000
Gas 51350
Advertisement 502000
Canning 400350
Polythene bags 100070
Depreciation 500130
Total 14725000 10352105
Profit of the year 4372892

50. Owner equity statement
Of “Pure Vegetable Dehydration and Pickle Farm”
As on 31 December 2014
Capital 5000000
Profit 4372892
Loan 3000000
Sub Total 12372892
withdraw 1500000
Total 10872892

51. Balance Sheet
of “Pure Vegetable Dehydration and Pickle Farm”
As on December 31 2014
Assets Liabilities and equity
Current Assets Liabilities
Cash 10872892 Note payable 7110133
Vegetable 4500000 Account payable 4000000
Building Prepaid Rent 240000
Office equipment 400000
Furnished equipment 150000
Computer 20000
Total Current Assets 16182895 Total liabilities 11110133
Non-Current Assets Owner equity
Machinery 2000000 Capital 5000000
Generator 800000 Retain earning 4372892
Mazda 1000000
Accumulated Depreciation
500130
Net Non-Current Assets
4300130
Total Assets
20483025 Total liabilies and owner equity 20483025