Preserving by Drying and Canning
Project Profile on the Establishment of a Plant Preserving Fruits and Vegetables by Drying and Canning
This profile provides basic information on the production of 300 tons of Dried and Canned Fruits and Vegetables per annum. The total investment requirement of the project is estimated at about Birr 4.2 million; of which Birr 2.5 million is for machinery and equipment while Birr 486 thousand is the cost of working capital. Based on the cash flow statement, the calculated internal rate of return (IRR) and simple rate of return of the project are 23.8 % and 21.3 %, respectively. And the net present value (NPV) at 18 % discounting rate is Birr 897 thousand. The plant is expected to create employment opportunities for about 28 persons.
Product Description and Application
Fruits and vegetables are generally perishable goods. Without proper preservation, they are often spoiled due to microbial degradation or enzymatic reaction. Preservation techniques aim at complete or partial destruction or elimination of microbial agents (mold, yeast, bacteria) or by inhibiting their growth and activity. Through preservation, it is possible to store, transport and distribute fruits and vegetables without changing their basic natural content. There are several methods of preserving fruits and vegetables from spoilage. These include heat treatment, dehydration, salting, pickling, preserving with sugar and chemical freezing and sterilization by electric or ultraviolet. This project deals with the drying (dehydration) and canning forms of preservation. Drying/Dehydrating is a preserving method in which food products are preserved by taking out the moisture from them. Canning is a preserving method in which food products are kept in a hermetically sealed container and given a heat treatment to kill all the micro organisms, so as to increase the shelf-life of the product.
Dehydrated vegetables are basically used as culinary vegetables and as processed raw materials. They are used as culinary raw vegetables by housewives, caterers and institutions and also in more specialized applications such as armed forces rations and others. Most widely used products are potato as granules and flakes, followed by onions, peas, green beans, vegetable mince and carrot. Dehydrated fruits and vegetables have better flavors, color, aroma, ease of re-hydration and acceptability in comparison to sun dried products.