Jam jelly production business is profitable and can be initiated as a small scale with low capital investment. Food processing industry has started receiving a great deal of attention from the policy makers. The current industrial policy in food processing is also favorable for food processing industry. Nigeria is the 2nd largest producer of fruits and vegetables in the world, and the food processing sector in the country is expected to double in the next decade. The ever-growing consumer demands have opened up huge investment opportunities for foreign and private entities in the food processing industry currently.
With proper planning and strategy, jam jelly making business can be initiated home based also. Different allowances and grants from Government sector are also available. Most kinds of fruit and some vegetables are used to make a wide variety of jam and jelly. Fruit jam contains rich fruit pulp and available in mango, apple, mixed fruit, pineapple and orange flavors. Jelly is a clear, bright mixture made from fruit juice, sugar and sometimes pectin. Jelly and jam are used as the bread spread and as a filling for some cakes and cookies.
MARKET POTENTIAL FOR JAM JELLY PRODUCTION
Jam & jelly are used in homes as well as restaurants and other eateries. It is estimated that the total production of processed fruit & vegetable in Nigeria is about 15.0 lakh tonne. Out of various products fruit juices and fruit pulp accounts for 27 percent, followed by jams & jellies only 10 percent and synthetics 8 percent. This is obvious that the processed products of fruit & vegetable business will remain a growth industry for a long time. One of the main reasons for the expectation of growth is that the consumption of jam jelly is gaining popularity day by day owing to the growing change in the food habits and increased consumption of bread and other convenient snack foods.
JAM JELLY PRODUCTION BUSINESS REGISTRATION
In starting jam jelly making business, you will need to decide first the ownership pattern. Register accordingly at Corporate Affairs Commission. Obtain Trade License and register your business. As you are starting food item manufacturing, you will need to obtain permission from NAFDAC. Depending upon the manufacturing process they will guide you about what specific license you will need to have.
RAW MATERIALS FOR JAM JELLY PRODUCTION
The major raw materials required for the production of mixed fruit jam & jelly, marmalade are orange, pineapple, guava, papaya, jackfruit and banana. The consumables are sugar, citric acid, preservatives, food grade colours, chemicals, pectin, flavours, common salt etc. The product will be packed in glass bottle/jars and finally in cartons.
JAM JELLY PRODUCTION MACHINES & EQUIPMENT
For a small scale conventional production process oriented unit you will need to have the following machinery. Pulper, Juice Extractor, Mixer, Grinder, Slicer, Cap Sealing Machine, Bottle Washing Machine and Carton Sealing Machine. From this type of unit, you will get 30 tonnes production output per year on 2 shift working and 300 working days
If you want to establish a large scale production unit you will need to establish a fully automatic production unit. According to the production output requirement, customized plant can be established.
There will be a requirement of some other assets like weighing scale, glassware, working tables, canteen burners, stainless steel utensils, hand-gloves, cutters & graters, storage racks etc. You will also need to have Testing equipment like jell meter, refractometer etc.
JAM JELLY PRODUCTION PROCESS
Fresh fruits are washed in water and after removing their skin, they are cut or sliced into small pieces. These pieces are boiled with water. An appropriate quantity of sugar is mixed with the pulp. When the temperature is around 60 C; citric acid, colour, essence etc. are added. This mixture is then stirred for a while, cooled and then packed in bottles. The process flow chart is:
Washing, peeling and slicing of fruits → Boiling → Mixing of sugar with pulp → Cooling → Packing.
Washed and peeled fruits are fed to the hopper of a juice extractor and the juice so obtained is filtered. Certain fruits like rosella or guava need to be boiled in water before extracting juice. Sugar is added to juice and then this mixture is boiled to convert it in jelly form and pectin, citric acid, colour etc. are added in the required quantity. Boiling is done till jelly-like formation is obtained. Packing is done on cooling. The process flow chart is:
Washing and peeling of fruits → Addition of sugar in juice → Boiling → Cooling and Packing.
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