MAKING CHILLI SAUCE
Introduction
Chili sauce is hot in taste and eaten either as raw or cooked for its hot flavor. Chili or Pepper is used to make a variety of sauces and chili pickles.
Production Capacity
The Rated Plant capacity is 500ltrs/day
Production Process
Chili sauce is made following the
steps outlined below:
1. Cut chilies roughly;
2. Peel & chop garlic;
3. Measure the capacity of your bottle with the jug & water;
4. Add chilies garlic to the jug & enough vinegar to make the volume you
need;
5. Transfer these to a pan;
6. Add 5 teaspoons of salt, and a teaspoon of sugar;
7. Heat to boil;
8. Blend this mixture until smooth;
9. Re-heat in the pan; &
10. Pour into your bottle using the jug.
Raw Materials/Ingredients
Hot Paper, Salt, Mustard oil, Vinegar, Chilies and Garlic
Equipment
The Essential tools and equipment required for Chill Manufacturing includes: Food-blender, a sauce pan, graduated jug & a clean bottles.
Scale of Investment, Capital Investment
Requirements and
Equipment
The project will be operated locally on small scale, i.e. producing at least 500ltrs of processed Chili per day (15,000ltr/month). The total Fixed and Working Capital Investment required to start this project is estimated at US$ 25,639.
Market Analysis
Chili may be sold locally in Super markets, Whole sale shops, Groceries and Hotels. It can also be exported. The major player in this sector is Britania Allied Industries in Uganda.
Project Costs
The Projected costs of production both
fixed and working capital and are summarized in the Table below:
1. Capital Investment in US$
|
Item |
Units |
Qty |
Unit |
Amount |
|
Delivery Van |
No. |
1 |
6,000 |
6,000 |
|
Food Blender |
No. |
1 |
250 |
250 |
|
Sauce Pan |
No. |
2 |
100 |
200 |
|
Gas Cooker |
No. |
1 |
500 |
500 |
|
Jug |
No. |
1 |
5 |
5 |
|
Total Amount |
6,955 |
2. Operating Costs in US$
|
Item |
Units |
Unit |
Qty/ |
Prod. |
Prod. |
Prod. |
|
Direct Costs |
||||||
|
Hot pepper |
Kgs |
1 |
500 |
500 |
13,000 |
156,000 |
|
Vinegar |
Ltrs |
3 |
50 |
150 |
3,900 |
46,800 |
|
Garlic |
Kgs |
2 |
50 |
100 |
2,600 |
31,200 |
|
Packaging |
Bolts |
0.4 |
500 |
200 |
5,200 |
62,400 |
|
Salt |
Kgs |
0.5 |
20 |
10 |
260 |
3,120 |
|
Sub total |
960 |
24,960 |
299,520 |
|||
|
General Costs (Over heads) |
||||||
|
Rent |
600 |
7,200 |
||||
|
Labour |
1,000 |
12,000 |
||||
|
Utilities (Power &Water) |
300 |
3,600 |
||||
|
Repair & Maintenance |
500 |
6,000 |
||||
|
Gas |
500 |
6,000 |
||||
|
Fuel |
500 |
6,000 |
||||
|
Depreciation (Asset write off) Expenses |
145 |
1,739 |
||||
|
Sub - total |
3,545 |
42,539 |
||||
|
Total Operating Costs |
28,505 |
361,185 |
3. Project Product Costs & Price Estimate in US$
|
Item |
Qty/ |
Qty/yr |
Unit |
Pdn |
Unit |
T/rev |
|
Chill Sauce |
500 |
156,000 |
2.2 |
342,059 |
3 |
468,000 |
3. Profitability Analysis
|
Item |
Per day |
Per |
Per Year |
|
Revenue |
1,500 |
39,000 |
468,000 |
|
Less: Production & Operating |
960 |
28,505 |
342,059 |
|
Profit |
540 |
10,495 |
125,941 |