Starting a Small Food Processing Enterprise

About this book

Drawing on the author's own experiences, this work is a practical, illustrated summary of the different aspects of establishing a small food business in a developing country. It covers the main technical aspects of finding and equipping a site and scheduling production, as well as addressing business factors, such as registering a business, conducting market surveys, keeping financial records, and complying with the law. It is intended as a guide for extension workers supporting small enterprise development programmes, or for new enterprises which are getting established.

Contents

Who can be an entrepreneur?; selecting a food product - start with the customer, competitors, a note about new products; the need for a business plan; planning for production - sales and marketing, technical requirements, legal considerations, finance, preparing a business plan; setting up and operating the business - registration and certificates, premises and production facilities, packaging and promotion, supplies, internal organization and staff training, quality assurance, distribution and selling, record keeping, taxation. Appendices: checklist of entrepreneurial characteristics; how to write the business plan, sample business plans.

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