INDUSTRIALIZATION OF TRADITIONAL FERMENTATION INDUSTRIES (2)

We will now discuss in detail on how to go about industrializing a hypothetical traditional fermentation industry. We will approach this by asking a few questions

BACKGROUND INFORMATION
1 What are the various types of fermented foods available in the region?
2 Which fermented food has the highest demand or consumption?
3 Is there a projected increase in the demand for the fermented food in the future?
4 Is the profit margin high enough to make the project viable?
5 Can the marketing be extended to larger areas?

FERMENTED FOOD
1 What are the raw materials needed for the fermented food?
2 Is the raw material easily available locally?
3 Is the cost economical and stable?

FERMENTATION PROCESS
1 Is the production a low level fermentation technology?
2 Outline the process flow in the production of the fermented food
3 What are the rate limiting steps or bottlenecks in the production process?
4 Can these rate limiting steps be improved through use of manpower or mechanization?
5 Will the increase in production costs justify increase in profit by increasing volume of production and lowering of cost per unit produced
6 Will scaling up or economy of scale work?
7 Can SOP be introduced to the production process for better consistency and quality control?
8 Can the production process be improved from batch to continuous production?

PRODUCT
1 What is the shelf life of the fermentation products?
2 Can the shelf life be improved by better packaging and refrigerating



Type rest of the post here.