Business idea - Production of semi-finished meat products. Equipment for semi-finished meat products workshop

DOCUMENTATION CHECKED BY ALL CONTROLLING BODIES SANITARY DOCUMENTATION 1. Permit for the type of activity from Rospotrebnadzor 2. Production control program 3. Medical records of employees 4. Orders on sanitary measures 5. Logs: accounting of disinfectants, accounting of work on disinfection of ventilation and air conditioning systems and many others 6. Agreements for carrying out sanitary measures: agreement on disinfection, disinfestation and deratization, agreement on removal of household waste, etc. 7. Protocol for bacteriological testing of flushes 8. Protocol for testing drinking water 9. Protocol for microbiological testing of water 10. Certificates compliance of manufactured products DOCUMENTS ON FIRE SAFETY 1. Registered declaration of fire safety 2. Orders on fire safety 3.

Documents for opening a workshop for the production of semi-finished products

In addition, you should hire the following specialists:

directors;
Deputy Director for Production and Finance;
accountant;
logistics;
chief technologist;
chef;
personnel officer;
quality inspector;
IT specialist;
purchasing and sales managers;
cleaning lady

At the first stage, when your company is just opening, you may not need some employees from this list yet, since one person will be able to combine several functions.

But ideally, the staff should look like this. Back to Contents Equipment The biggest expense for starting a manufacturing plant is always the purchase of the necessary equipment.

Manufacturing of semi-finished products: a profitable and “appetizing” business

We specialize in opening turnkey projects, offering services:

estimates of the size of start-up capital;
market niche analysis;
organizing relations with the supplier;
searching for production premises that comply with Rospotrebnadzor standards;
formation of a staff of specialists;
finding distribution channels;
development of advertising strategy.

Cooperation with business consultants will reduce your costs by approximately 100 thousand.
rubles

Attention

Do you want to know how this is possible? Leave a request on the website, our specialists will promptly answer your question.

Workshop for the production of semi-finished meat products as a business

31.03.2014

How to open the production of semi-finished products

This will allow you to attract new customers;

Business plan for the production of semi-finished products

Also not suitable for the production of semi-finished products are premises where there is no gas supply and limited ceiling height (recommended - more than 3 meters).
Buildings with complex architectural and planning solutions, places where it is not possible to create flow-exhaust ventilation, where there is no connection between any production premises and waste disposal, should also not be considered as a workshop.

Personnel To service the equipment, 2-3 workers per shift are sufficient.

Production of semi-finished meat products is a “bloody” business

This is achieved due to a good original recipe developed at the enterprise, as well as high-performance equipment and cheap raw materials. Semi-finished meat products, whose producers strive to maximize profits and save on the amount of minced meat in the finished product, may be of low quality and can undermine the reputation of the enterprise.
Documentation Collecting documents is one of the problems that a new entrepreneur may encounter.

It is not easy to comply with all legal requirements in this area of business.

If you do not have experience, it makes sense to contact equipment suppliers.

They are ready to provide a full set of documents and provide the enterprise with the necessary production capacity. You should start a business by registering a legal entity. You can register as an individual entrepreneur (individual entrepreneur) or LLC.

How to start a business producing processed meat products

If you assume that only part of the process will be automatic, and for example, modeling or packaging of products will be done manually, you can purchase only those devices that are necessary. 4 Select all the necessary regulatory and technical documentation, especially if you are engaged in semi-finished meat products. Then agree on the production conditions with the Sanitary and Epidemiological Station and go through the certification procedure. 5 Select and train staff. Each employee must have a health certificate and undergo an annual medical examination at the expense of the enterprise. 6

Negotiate with raw material suppliers. It is best if the producers of raw materials are located nearby.

For example, it would be advisable to locate a workshop for the production of semi-finished meat products near a meat processing plant to reduce transportation costs. 7 Take care of the packaging.

What is needed to open a workshop for the production of semi-finished meat products?

Purchase equipment for making dumplings and other semi-finished products - a dough sheeter, a dough mixer, a meat grinder, a powerful electric stove and a refrigerator, as well as a set of pallets. 4 Open vacancies and advertise them in the media (preferably printed).

In order to save money, you have to be content with workers without qualifications; at first you will need about ten molders, two mince makers and two packers; it is rational to divide them into two shifts of seven people.

In addition, your enterprise will employ a forwarding driver and loader, and, if necessary, a technologist.

The role of production manager and accountant will initially have to be played by the entrepreneur himself. Video on the topic Sources:

Open a dumpling shop.

What documents are needed to open a workshop for the production of semi-finished products?

What is a semi-finished product? This is a portioned product made from chopped minced meat or other raw materials with various additives.

Products are classified into several types:

According to processing methods, chopped, natural semi-finished products, dumplings are distinguished;
by type of meat used: beef, lamb, pork products, as well as rabbit and poultry products;
according to thermal state - frozen and chilled.

In addition, the production of semi-finished products is divided into two separate segments - processed products and natural products.

Natural products This segment, in turn, consists of several subgroups.

These are meat and bone, chopped, large-piece, small-piece, portioned, marinated and meat sets.

To prepare chopped semi-finished products, the scapular, cervical, and thigh muscles, which contain tougher and coarser connective tissue, are used.

There are several options for workshops for the production of semi-finished products, which are grouped by the main ingredient:

Meat.
Curd.
Fishy.
From the test.

The most common group of semi-finished products is meat, so this is what we plan to focus on. The product range will include the following types of products:

Minced meat and minced meat products.
Minced meat products (cutlets, lula, cabbage rolls).
Breaded meat products.
Meat products in dough (pancakes, dumplings, manti).

Semi-finished meat products are divided into 5 classes, depending on the amount of muscle tissue in the product. The highest category A, which contains at least 80% natural meat. Lowest category D – with a meat content of at least 20%.

The preparation technology also depends on the type of semi-finished product. Let's look at an example of making minced meat and products containing it. The production algorithm looks like this:

Grind whole pieces of meat into minced meat through a grinder.
Add lard and spices to the prepared minced meat according to the technological map. A cutter is used, which turns different-sized meat raw materials into a homogeneous mass.
To make minced products, minced meat is distributed into molds. A screw or rotary system is used. To prepare dough products containing minced meat using a special device, the filling is placed in a pre-made blank.
Then the formed products are sent for liquid glazing or breading (if necessary) to a special apparatus.
The final stage of preparation is blast freezing. A spiral freezer will bring products to the required temperature in 40 minutes, simpler equipment - in 2 hours.
The production process is completed by packaging the goods in plastic containers. Products are stored in low-temperature chambers.

Production area

To open a workshop for the production of semi-finished meat products, a production workshop of 150 square meters is suitable. The premises must meet all the requirements of sanitary and epidemiological standards:

Have showers and toilets.
Maintain a staff rest room.
Have high quality internal infrastructure.
Must be located at least 50 meters from residential buildings.

Since there is no direct flow of clients to the base, the location is not particularly important. A production workshop of the required size can be found on the outskirts or outside populated areas. Rent will be about 70 thousand rubles per month.

Business registration

It is better to choose LLC as an organizational and legal form. This will make it possible to sell their products to large hypermarkets and grocery store chains. Tax regime – simplified tax system (15% of income reduced by the amount of expenses). In the classifier of types of economic activity, OKVED code 10.85 “Production of prepared food products and dishes” is suitable for the production of semi-finished meat and poultry products containing at least two main ingredients (in addition to spices).

Activities are not licensed, but products are subject to mandatory certification. It is carried out as follows. First, a sanitary and epidemiological conclusion for production is issued in Rospotrebnadzor at the place of registration of the enterprise. Next, you need to obtain a SEZ for the products. Sanitary services check products for compliance with composition, sanitary standards, as well as the quality of the constituent products. We will step by step analyze the registration of a workshop for the production of semi-finished meat products.

№	Stage	Price
1	LLC registration (state fee)	4 000
2	Registration with the tax service	–
3	Ventilation maintenance contract for one year	30 000
4	Installation of a security system (surveillance cameras and alarms)	80 000
5	Contract for disinfection and deratization	30 000
6	Garbage removal agreement	30 000
7	Agreement with laundry	50 000
8	Obtaining a free economic zone for production
9	Obtaining a SEZ for products
10	Obtaining a fire inspection permit	–
11	Notification from Rospotrebnadzor about the launch of the project	–
12	Seal	1 000
13	Registration of a current account	2 000
Total		227 000

Technical equipment

№	View	Qty	Price	Sum
1	Meat grinder	1	120 000	120 000
2	Cutting press	1	30 000	30 000
3	Slicer	1	20 000	20 000
4	Molding machine	1	90 000	90 000
5	Dumpling machine	1	100 000	100 000
6	Blast freezer	1	160 000	160 000
7	Split system	1	60 000	60 000
8	Freezer cabinet	2	175 000	350 000
9	Vibrating flour sifter	1	30 000	30 000
10	Dough mixing machine	1	50 000	50 000
11	cooling chamber	2	50 000	100 000
12	Small production equipment			50 000
13	Workwear	15	3 000	45 000
14	Packing machine	1	60 000	60 000
15	Apparatus for breading and icing	1	60 000	60 000
16	Meat mixers	1	50000	50 000
17	Washing tub	1	15000	15 000
18	Autoclave	1	100 000	100 000
19	Cutting tables	3	10 000	30 000
20	Furniture and equipment for the administrative office			120 000
21	Furniture and equipment for the staff rest room			50 000
22	Vehicle for transporting products			500 000
TOTAL		36		2 190 000

Staff

For more productive production, the workshop must function daily. There should be 3 people per shift. Everyone who will have access to the production must undergo regular preventive examinations and have health certificates. Drivers must also undergo periodic medical examinations. In addition, administrative and general workers must also participate in the work of the enterprise.

Employee	Quantity	Form of payment	Cover part	Maximum percentage depending on volumes	Total for all employees	Payroll with deductions
Workshop worker	6	Salary + interest	15 000	10 000	150 000	195 300
Cook-technologist	1	Salary	30 000		30 000	39 060
Accountant	1	Salary	22 000		22 000	28 644
Sales and Purchasing Manager	1	Salary + interest	15 000	20 000	35 000	45 570
Driver	2	Salary	20 000		40 000	52 080
Loaders	2	Salary	22 000		44 000	57 288
Cleaners	2	Salary	15 000		30 000	39 060
TOTAL	15				351 000	457 002

Inventory

Before determining the cost of inventory, it is necessary to write down a list of products and a production plan.

Position name	Quantity (kg) per shift	Quantity per month for 30 working days	Share (%) of meat in 1 kg of product, in %	Average purchase price of meat, rub.	Meat consumption in rubles per 1 product	Limit consumption for other products (spices, flour, bacon, crackers, etc.) per 1 kg of product	Total price	Expense per month
Pork and beef cutlets	50	1500	80	210	168	15	183	274 500
Chicken cutlets	40	1200	80	160	128	15	143	171 600
Lula chicken	20	600	80	160	128	15	143	85 800
Turkey azu	15	450	95	240	228	10	238	107 100
Lazy pork and beef cabbage rolls	40	1200	75	210	158	30	188	225 000
Classic pork and beef cabbage rolls	40	1200	75	210	158	30	188	225 000
Dumplings with minced beef	35	1050	70	210	147	30	177	185 850
Dumplings with minced pork and beef	40	1200	70	210	147	30	177	212 400
Dumplings with minced veal	10	0	70	245	172	30	202	0
Khinkali with minced pork and beef	25	750	75	210	158	30	188	140 625
Khinkali with minced veal	5	150	75	245	184	30	214	32 063
Khinkali with minced chicken	30	900	75	210	158	30	188	168 750
TOTAL								1 828 688

Thus, working at less than full capacity (75%), we will have to purchase almost 2 million rubles worth of primary ingredients every month.

Advertising and Marketing

The most important thing when creating a workshop for the production of semi-finished meat products is to find supply channels. In addition to working with a cold customer base, you can resort to the following ways to promote products:

Placing advertisements on electronic boards on the Internet.
Distribution of printed materials.
Creation of a business card website.

It is worth allocating about 50 thousand rubles for these purposes.

Project launch schedule

Name of works	1 month	2 month	3 month	4 month	5 month	6 month	7 month
Search for premises	+
Room renovation	+	+	+
Business registration			+
Personnel search				+
Obtaining a free economic zone					+
Notification from Rospotrebnadzor about the start of work						+
Marketing events						+
Starting a business							+

Financial plan

Amount of initial investment

Theoretically, there is no seasonality in this business segment. However, it is better to open a workshop by mid-autumn, because at this time the holiday period ends, potential consumers have less and less time for cooking. It is better to start opening work in April in order to open in late October - early November.

Monthly expenses

Utility bills and rent - 90,000 rubles.
Salary with deductions – 457,002 rubles.
Fuel and lubricants – 15,000 rubles.
Ingredients – 1,828,688 rubles.
Cleaning products, small consumables – 10,000 rubles.
Force majeure expenses – 10,000 rubles.
Taxes – 20,000.

In total, the cost of producing 10,200 kilograms of semi-finished meat products will be 2,430,688 rubles.

The profitability is based on a 40% markup on the final cost of the goods. At partial load, the enterprise will be able to receive 2,560,163. Net profit will be 129,475.2 rubles. With a 100% load, expenses will be 3,258,494 (due to increased costs for ingredients and taxes), and income will be 3,940,294. Net profit will be 681,800. The maximum profitability with these indicators is 17%. The initial investment will pay off in 6 years.

Eventually

The production of semi-finished meat products is a complex industry with a huge number of competitors. Constant monitoring by sanitary services and Rospotrebnadzor aggravates an already difficult situation. But it makes sense to open a workshop for the production of semi-finished products at an agricultural farm or as its branch. This will reduce meat and transportation costs.

The production of frozen semi-finished products is a promising area for investing money, since there is always a demand for these products. Organizing a business does not require much time; the main task is to equip a workshop where an automatic line will be located - the production of semi-finished products, hire qualified workers, find reliable suppliers of high-quality raw materials and establish a sales system. The easiest way is to establish an individual enterprise; it is both faster and cheaper. It is necessary to obtain state permission for this type of activity, sanitary and epidemiological permission.

Features of production areas

When choosing a premises where production will be located, you should take into account the proximity to farms that will supply raw materials, this will reduce transport costs. The optimal workshop area is 200 m2; a warehouse for raw materials and finished products will be required. The building must have all communications, utility rooms, and an administrative department.

Before starting work, it is necessary to obtain permission from the fire supervision authorities and the SES authorities. All elements of the semi-finished products production line operate from the electrical network, so it is necessary to provide an emergency power generation system, the power of which should be sufficient for at least two hours of operation to complete the production process. Since finished products are produced frozen, the warehouse for their storage must be either a large refrigeration chamber or equipped with industrial refrigeration units. If the enterprise is located in rented premises, then the rent will be 15 thousand rubles, another 15 thousand for utility bills per month.

Staff

The production of semi-finished products involves the production of different types of cutlets and pancakes. Each type of product has its own set of equipment. The cutlet production line is serviced by two workers, the pancake line will also require two people per shift. One person will be enough to prepare the raw materials and one to prepare the pancake filling. You will need a loader, a technologist who controls the production process and the quality of finished semi-finished products, and a commissioning engineer to service the line. The wage fund will be 100 thousand rubles per month, when the enterprise operates in one shift.

Consumption of raw materials for the production of semi-finished products

The main ingredient for making frozen cutlets is meat. According to the original recipe, there should be 50% pork and 50% beef, the total proportion of meat in the cutlets is 55%, the rest consists of: water (22%), raw fat (5%), bread (13%), onions (3% ), bread crumbs (2%), pepper (0.1%), salt (1%).

Table for calculating the cost of manufacturing 100 kg of cutlets:

To make pancakes you will need:

Pancakes

flour;
eggs or egg powder;
sugar;
water;
vegetable oil;
salt.

For the filling you can use fruit jams, curd mass, minced meat or liver. In the production of frozen pancakes, a wide variety of fillings can be used, catering to the tastes of potential buyers.

Pancake production technology

Pancake maker The manufacturing process is carried out using an automated pancake production line. The first step is to prepare the dough. The required ingredients are mixed in the bowl of the beater and stirred for several minutes. The finished mass is fed to the pancake machine, where the dough is rolled out and baked. Semi-finished products are cut according to specified sizes and served on the table for stuffing. There are lines in which this process is manual, but most of the machines are fully automated. Following the baking line is a filling dispenser, then a mechanism that folds the pancake in half and folds the edges. Finished products must be blast frozen. It is the speed that plays an important role, since the dough can become saturated with the filling and change its structure and color. After freezing, semi-finished products are ready for packaging and transportation to refrigeration chambers.

Line for double-sided frying of pancakes

To organize the production of this type of semi-finished products you will need:

pancake production line;
cooling chamber;
low temperature monoblock.

The automated line performs dough kneading, baking, stuffing, and wrapping. Characteristics:

The refrigerator compartment is designed for storing finished products. Characteristics:

dimensions – 4040*6460*2200;
volume – 58 m3;
cost – 177,500 rubles.

Low-temperature monoblock is used for shock freezing of semi-finished products:

chamber volume – 80 m3;
power – 380 V;
temperature - up to -22 o C;
cost – 160 thousand rubles.

Cutlet production technology

Cutlet production line

At the initial stage, it is necessary to prepare all the components. The meat is cleaned and deboned, veins, cartilage, and small bones are removed. To create minced meat, a minced meat mixing unit is used, which is part of the cutlet production line. All other ingredients required by the recipe are gradually added to the bowl of this installation. At this stage, it is important to observe the temperature regime - do not allow the minced meat to heat above 14 o C, otherwise its bacterial characteristics may deteriorate. The resulting mass is sent to the molding unit, in which semi-finished products are dispensed according to the specified parameters. Cutlets of different weights, sizes and shapes are obtained by using different attachments. The next stage is the blast freezing process. Finished semi-finished products can be packaged and sent to the finished product warehouse.

Production profitability

For the convenience of calculations, the profitability of cutlet production on a semi-finished products production line will be given. The cost of the line itself may differ from different manufacturers; for example, let’s take the KOPPENS VM model, its cost is 1,450,000 rubles. The cost of finished products consists of the cost of raw materials, employee wages, premises rental, and transportation costs. Per month fixed expenses will be:

wages – 100 thousand rubles;
rent – 15 thousand rubles;
utility bills - 15 thousand rubles;
packaging – 8 thousand rubles;
transportation costs – 10 thousand rubles;
other expenses - 10 thousand rubles;
total - 158 thousand rubles.

The cost of production is calculated on the assumption that 50 kg of cutlets will be produced in one shift, there will be 22 shifts in a month, and the cost of raw materials per 1 kg of finished product is 101 rubles. We multiply all the indicators - we get 111,100 rubles of the total cost. The retail price of 1 kg is 400 rubles, monthly revenue will be 440 thousand rubles. Profit calculation: revenue (440,000) – cost (111,100) – fixed costs (158,000) = 170,900 rubles. With this amount of net profit, the profitability of production will be 40% - this high figure indicates a rapid return on capital investments (within 18-24 months).

Video: Process of production of semi-finished meat products

Not every person can now spend an hour, or even another, preparing food from raw ingredients. The solution for this is to use meat preparations, which are very popular now. Experts believe that this is due to the improvement of people’s financial situation and their sufficient income. A business in the production of semi-finished meat products promises high dividends for a determined entrepreneur.

The advantages of semi-finished products produced on the scale of a specialized business center are clear: it reduces the time for preparing large batches of ready-made dishes for catering establishments, which means an increase in the productivity of the enterprise as a whole.

Products in a semi-finished state and in retail sales go off the shelf very quickly. They successfully replace full meals prepared with your own hands. Already due to these circumstances, you can think about how to open a workshop for the production of semi-finished meat products. This business will bring a decent profit with a wide range of goods and their high quality.

Our business assessment:

Starting investment 1,500,000 rubles.

Market saturation is average.

The difficulty of starting a business is 6/10.

Types of semi-finished products and their storage

Semi-finished products are products that are prepared in separate portions from minced meat with various nutritional additives. They are available for sale both in their natural form and after initial heat treatment. Considering that about half of the meat that is imported from abroad or produced in Russia is in a raw state, the role of the production of minced semi-finished meat products is difficult to overestimate.

The entire list of semi-finished products can be divided into types:

crushed and natural;
frozen or chilled to a certain temperature;
beef, pork, lamb, etc.

Storage of semi-finished meat products must be carried out at a stable temperature, always less than 8°C. To increase their shelf life, various packaging is used that maintains a vacuum in the volume of the product and is completely sealed. The material used for such packaging is polymer film. The technology for the production of semi-finished meat products provides for the speed of meat processing, which allows increasing the time of their further storage.

Semi-finished products significantly save the time that a housewife has to spend on cooking. After all, until they are fully cooked, it is enough to fry them in a frying pan or boil for ten to twenty minutes. All flavoring and aromatic additives are included in the products, the proportions and ratios of the ingredients are observed, they are already given the appropriate form, convenient for final processing. photo1

Small scale plant planning

Such a business can only be organized in a specially selected premises. It must have a heating and water supply system. In addition, the premises must meet all the requirements imposed on manufacturers by fire inspections and consumer supervision authorities.

It can be considered a great success for a businessman if he was able to buy or rent the space of a former public catering center. This building is already equipped with everything necessary; it has an electrical line. There are also sewerage drains and a supply of hot and cold water. The approximate area for a mini-workshop is 60 m2. When production is planned on a large scale, then the area should be selected large. Good lighting throughout the entire workshop area should also be considered.

It is important that the semi-finished products workshop is located within the town or near it. In this case, there will be no need to build access roads to it. A warehouse with refrigeration units should be equipped nearby, in which both raw materials and finished products will be stored. Only taking into account these requirements will an enterprise for the production of semi-finished meat products be full-fledged and capable of profitable operation.

Technical base of the enterprise

Equipment and devices for equipping a mini-workshop for the production of semi-finished products is a very important matter, which in the future will determine not only labor productivity and the scale of activity, but also its range.

The basic equipment is typical for enterprises of this profile and includes:

crushing machine;
machine for mixing finished minced meat;
dough kneading machine;
dumpling machine;
device for molding finished products;
fridge;
breading machine;
cutting equipment;
shock-freezing block;
refrigerator chest;
automatic machines for packaging products;
separate devices for accurate weighing of raw meat and finished products.

It is very important! When purchasing equipment and setting up a workshop, the greatest attention should be paid to the reliability of this equipment and its reviews of work at similar enterprises. It should be easy to use and have an appropriate repair base in a given territorial area; spare parts for it should be readily available.

Before purchasing equipment for the production of semi-finished meat products, you should finally decide on the future range of products and the scale of production. It may not be a bad option to buy used equipment for a semi-finished products mini-workshop. The main thing is that it should be inspected by experienced mechanical and electrical specialists before purchasing. For the specified placement area, the mini-price cost of equipment can range from 1,500,000 to 2,000,000 rubles.

Technological features of production

The specifics of manufacturing semi-finished meat products are not very complicated, but they must strictly take into account all sanitary requirements for human food products.

Frozen raw materials entering the line are not defrosted, but crushed with special crushers. Then add salt, spices, water, and bacon to the resulting volume of minced meat and mix thoroughly. Processing of this raw material in a minced meat mixer continues until the mass becomes completely homogeneous.

The formation of semi-finished products into finished form occurs in a special rotary or screw machine. Meat products that have received the desired shape undergo control weighing. Then they move along the conveyor to the frosting installation and into the breading equipment.

A very important step that promotes long-term storage of meat products is blast freezing. This reduces the time the products remain in the thawed state, which ensures increased safety. After freezing, semi-finished products are placed in plastic bags or cardboard boxes.

Until the moment of distribution to customers, products from the production of frozen semi-finished meat products are stored in large freezers. It is very important for stable quality of products to strictly adhere to the technological scheme and production stages. If at least once a client receives low-quality products, the company will immediately have problems with sales. It is not worth mentioning once again that intermediaries constantly share information about the quality and price of purchases with each other.

Business plan for opening production

The structure of annual costs for organizing small-scale production of semi-finished products in a standard business plan is as follows

The lion's share of the costs of the production line of semi-finished meat products is taken by the purchase of raw meat for the production of semi-finished products - 67%. But the cost of wages to employees is only 19%. Much smaller numbers are the costs of renting space, paying for water and electricity, etc.

We will try to systematize the items of expenses and income when operating a mini-workshop with an area of 60 square meters. meters for the production of semi-finished meat products:

With careful calculation, depreciation charges for equipment operation will amount to approximately 50,000 rubles per month.
The cost of renting production space will be at least 20,000 rubles per month.
The wage fund for workshop employees, starting from the director and ending with employees, will be approximately 42,000 rubles per month.
Purchasing raw materials for a month of work, including pork, beef and additives, will require at least 200,000 rubles.
Payments for water, sewerage, heat and electricity will amount to about 20,000 rubles.

Total expenses for the month: 332 thousand rubles.

The average mini-enterprise in central Russia for the production of semi-finished meat products produces monthly revenue of at least 500,000 rubles. It is not difficult to calculate the monthly net profit of the enterprise - 168,000 rubles. The profitability of the enterprise is 50%. This is a very high figure, but it is not tied to specific business conditions. In reality, the profitability of similar production is slightly more than 20%. But even with this indicator, the payback period for primary costs is no more than 2 years.

Whether this profit is great or small is for the entrepreneur to judge. There is only one doubt that this business is highly profitable, and to increase profits you need to create a larger business and invest much more money in it.

The demand for fresh meat products is constantly growing. The main competition is developing between the chilled and frozen segments. There is still a place in this niche for everyone, because different types of semi-finished products are clearly differentiated by purpose and distribution channels.

The volume of meat consumption in Russia has been constantly increasing over the past 10 years. Even based on the results of the depressed year 2015, there is an increase (3%) compared to the previous period. At the same time, the production of semi-finished products is growing most actively, as well as their consumption. This is explained by the employment of the population and the accelerated dynamics of modern life. To understand whether this area is promising for small businesses, let us briefly describe:

features of the Russian meat products market;
types of products, preferences, sales network;
technologies and equipment for meat processing;
regulatory regulation of this type of business.

Supply and demand for semi-finished products

About 50% of the total volume of meat (Russian and imported) is sold raw. Approximately 30% goes to sausage products, 5% to canned food, about 15% to the production of semi-finished meat products and supplemented with other ingredients. In recent years, their consumption has increased by 10-15% annually, while sausages have increased by only 5% (Fig. 1).

Figure 1. Dynamics of growth in the production of semi-finished meat products according to Rosstat.

Almost tenfold growth is a response to constantly growing demand. But production is distributed unevenly across regions (Fig. 2). Traditionally, over 60% falls on the Central and Northwestern districts, where large meat processing plants are concentrated. According to experts, consumption of these products will grow in the next 3 years, with the highest rates expected in the periphery.

Figure 2. Structure of distribution of meat processing enterprises by district in 2013.

Increased demand has changed the strategy of large meat holdings (Fig. 3). If earlier they focused on the production of sausages, frankfurters, and other delicacies, then in the last two years they have been actively repurposing them into raw semi-finished products. This will certainly lead to increased competition. The developed capacities of giant enterprises, their own raw material base, and the possibility of purchasing imported equipment and new technologies put small businesses in obviously unfavorable conditions.

Figure 3. Zones of influence of Russian agricultural holdings for the production and processing of meat in the European part of Russia. According to Kommersant.

Most large meat processing plants produce frozen products. The transition from sausage production to products for culinary processing, the purchase of new technologies increases its cost. Standard packaging is also inconvenient: small ones are costly for the manufacturer, large ones are not suitable for the buyer. Bulk goods are now in high demand.

Small businesses find a place in this niche for several reasons. Proximity to sales points saves transportation costs. And price in times of crisis is the main regulator of consumer demand. In addition, consumers are increasingly choosing chilled meat rather than frozen meat; even if its cost is 10 - 15% higher. Since the shelf life of such products is up to 7 days, retailers buy them from local producers. However, they often complain about the poor assortment and low quality of goods.

Types of products, sales directions

Semi-finished meat products are produced from all types of meat: beef, pork, poultry, including offal. Currently, their range includes about 40 units. Products are usually divided into two large categories: chilled and frozen. According to manufacturing technology, they are:

Natural. Large, small-piece products, mainly from chilled meat: oven-baked beef and pork, steaks, natural cutlets, shish kebab, stew, soup sets.
Breaded. Ready-to-cook dishes from fresh and defrosted meat in liquid (with egg) breadcrumbs: offal, chops, rump steaks.
Chopped. Products made from low-grade raw materials, often with the addition of bread and spices: cutlets, steaks, meatballs. This group also includes packaged and loose minced meat.

Mixed semi-finished products with the addition of dough and, to a lesser extent, vegetables are widespread on the Russian market (Fig. 4). The undisputed leader is dumplings; they even came up with a special vending machine for them.

Figure 4. Indicators of consumption of fast food products by type (2014).

Product sales channels:

Retail chains- their share is about 50%. Dumplings and cutlets sell well in retail outlets of all types. Sliced meats (kebabs, goulash), minced meat, pancakes, pasties, manti - prevail in markets and supermarkets. Both frozen and chilled products are sold.
Specialty cookeries- occupy approximately 10%. These are ordinary stores that sell goods from the counter. Our own culinary workshops allow us to prepare a diverse range of ready-made dishes, quickly responding to seasonal changes, changing tastes and needs. They sell finely chopped meat in marinades, kebabs, goulash, khinkali, cabbage rolls.
HoReCa segment- About 14% of semi-finished meat products are sold through it. It is developing the fastest thanks to the spread of fast food. Buyers - restaurants, bars, canteens, fast food cafes. Frozen products are often supplied to catering establishments; large high-tech production benefits here.

Main trends for 2016 – 2019:

Increased demand for chilled products; increasing the share of poultry meat: chicken and turkey.
Expanding the range of dishes in sauces, marinades of original recipes; with the addition of vegetable ingredients.
Displacement of traditional products by new, original dishes of the national cuisine of the peoples of the world.
Increased consumption of semi-finished products in the expensive segment, ready-to-eat meals.

If an entrepreneur decides to open a meat business, first you need:

determine which market segment to work in, select an assortment;
find, master, develop recipes taking into account modern technologies;
purchase professional equipment, transport for delivery.

The technological process, for example, for natural semi-finished products includes:

defrosting of carcasses, half-carcasses (defrosting) in the amount of daily processing - if necessary, if the workshop is located separately from the slaughter place;
washing, drying, cutting into large cuts, trimming, trimming;
preparation of portioned, small-piece, chopped products using special machines;
packing goods into functional containers, sealed bags, labeling;
cooling (freezing), storage, transportation to a warehouse.

As for the recipe, buyers prefer semi-finished meat products with a minimal degree of processing. For example, if these are chickens, then they are simply cut into half carcasses, breasts, wings, etc. However, there is a growing demand for “convenient” products, balanced in composition, with different ingredients, allowing you to prepare a dish using quick culinary methods. For this purpose, modern packaging such as “protective atmosphere” or “gas environment” is used. Experts believe that owning them will soon become a ticket to the natural chilled food segment.

Inexpensive equipment for all types of processing is produced by Russian factories. It can be selected individually, or you can purchase a ready-made modular workshop for the production of semi-finished products. The selection depends on the future assortment. As a rule, the equipment of the workshop is formed by: band saws, cutting presses, meat grinders of various capacities, machines for applying breading mixture, cutlet or dumpling machines. If you have no work experience, it is advisable to find a supplier who provides comprehensive services, including training and information support. Often such equipment is purchased on lease. The main selection criteria: an integrated approach (multifunctional lines) and rationality - the ability to ensure the sale of the entire volume of manufactured products.

Organizational and legal issues

Production of meat and other food products containing it (semi-finished products, canned food, sausages); rules of storage, transportation, packaging, labeling are regulated by the Technical Regulations of the Customs Union “On the safety of meat and meat products” (TR CU 034/2013). This document contains all the requirements, manufacturing conditions and classification of products with different meat content, for example:

meat - (> 60%) with the addition of other ingredients;
meat-containing - (5 – 60%), including flour, eggs, cereals, water;
meat and vegetable - (30 – 60%) using plant components.

Only the main groups are listed, in fact there are many more. After the development of the relevant GOSTs, their names will be indicated during labeling. In accordance with the Regulations, manufacturers are required to issue one of three documents:

veterinary certificate- fresh unprocessed meat (veterinary organization of the Ministry of Agriculture);
state registration certificate- meat products for baby food (Rospotrebnadzor);
declaration of conformity(DoS) - processed meat, including semi-finished products (certification body).

Declaration is carried out according to three schemes: for the period of storage, 3 and 5 years (Fig. 5). An accredited laboratory of the Customs Union has the right to conduct tests, draw up and register DoS.

Figure 5. List of actions to obtain a declaration of conformity for 3 years.

Each manufacturer must have a package of documents, including technical documentation, laboratory test reports and DoS. As for the sale of meat products, there are no special differences and is regulated by general rules for retail trade.

To sum it up. For small enterprises, the production of finished products is unprofitable, since it is difficult for them to compete in terms of quality with sausages and sausages from large meat processing plants. It is more practical to produce fresh products that do not require deep processing of meat and do not duplicate common well-known brands. It is cheaper, does not require mastering complex processes or attracting qualified specialists.

It might be useful to read: