MAKING YOGHURT
Introduction
This profile envisages the establishment of a plant that produces Yoghurt generically known as cultured milk as they all derive from the action of bacteria on all or part of the Lactose to produce Lactic acid, carbon dioxide acetic acid, diacetyl, acetaldehyde and several other components that give the products the characteristic of fresh taste and smell.
Production Capacity
This plant will be established on the premise that at least 1,000litres of yoghurt will be produced per day leading to30,000 litres per month.
Production Process
Yoghurt is made through the process of fermenting milk by the addition of bacteria, stabilizers, flavours and colour. The milk may be whole full fat, semi skimmed or low fat skimmed milk depending on the type of yoghurt you intend to make. It is normal in commercial yoghurt production to homogenize the milk prior to its fermentation.
Raw Materials
The major raw materials used to make yoghurt include: Milk, Milk powder, Stabilisers, Sugar, Flavour, Colour and lactic cultured.
Equipment
The major Equipment needed in the making of yoghurt includes: Packaging machine, Milk tanks, & Refrigerators.
Scale of Investment, Capital Investment
Requirements
The total investment cost of the project including working capital for the first Year of operation is estimated at USD 694,565.
Market Analysis & Projected Demand
There is a ready market for Yoghurt among the Youths and Children who cherish the product. The major key players in this industry includes; Fresh Dairy, Jesa Farm Supplies, Fidodido, among others.
Project Costs in US$
1. Capital Investment Requirements
|
Item |
Units |
Qty |
Unit Cost$ |
Amount $ |
|
Delivery Van |
No. |
1 |
10,000 |
10,000 |
|
Milk Truck |
No. |
1 |
15,000 |
15,000 |
|
Refrigerators |
No. |
2 |
500 |
1,000 |
|
Packaging Machine |
No. |
1 |
10,000 |
10,000 |
|
Milk Tanks |
No. |
2 |
250 |
500 |
|
Total Amount |
36,500 |
2. Operating Costs in US$
|
Item |
Units |
Unit |
Qty/ |
Prod. |
Prod. |
Prod. |
|
Direct Costs |
||||||
|
Milk |
Litres |
0.3 |
1,000 |
300 |
7,800 |
93,600 |
|
Starter |
Litres |
50 |
10 |
20 |
520 |
6,240 |
|
Flavour |
Kgs |
25 |
50 |
1,250 |
32,500 |
390,000 |
|
Food Colour |
Kgs |
20 |
10 |
200 |
5,200 |
62,400 |
|
Sub total |
1,770 |
46,020 |
52,240 |
|||
|
General Costs (Over heads) |
||||||
|
Rent |
600 |
7,200 |
||||
|
Packaging |
6,500 |
78,000 |
||||
|
Labour |
1,000 |
12,000 |
||||
|
Utilities (Power &Water |
1,000 |
12,000 |
||||
|
Repair & Maintenance |
500 |
6,000 |
||||
|
Fuel |
1,500 |
18,000 |
||||
|
Depreciation (Asset write off) Expenses |
760 |
9,125 |
||||
|
Sub - total |
11,860 |
142,325 |
||||
|
Total Operating Costs |
57,880 |
94,565 |
3. Project Product Costs and Price Structure in US$
|
Item |
Qty/day |
Qty/yr |
Unit |
Prod |
U. |
T/rev |
|
Yoghurt |
1000 |
312,000 |
2.23 |
694,565 |
3 |
936,000 |
4. Profitability Analysis in US$
|
Item |
Per day |
Per Month |
Per Year |
|
Revenue |
3,000 |
78,000 |
936,000 |
|
Less: Production & Operating Costs |
1,770 |
57,880 |
694,565 |
|
Profit |
1,230 |
20,120 |
241,435 |