I am going to share here some small business ideas. your comment and criticism is welcome




1. COMMERCIAL PRODUCTION OF ICE CREAM


If there is anything most loved by children, it is ice cream. Even at that a lot of adults like
ladies also love to take ice cream. The Nigerian hot weather is another factor that favours
the commercial demand of ice cream. Ice cream comes in various types: Mango ice
cream, Vanilla Ice cream, Chocolate ice cream, Milk ice cream. However this write – up
focuses attention on milk ice cream and vanilla ice cream which appear to be more
popular among consumers.
TECHNICAL CONSIDERATIONS
The project under consideration is a small ice cream production facility devoted mainly to
ice cream manufacture. Working on a single shift of 8 hours, the facility can produce 1
ton of ice cream. On three shifts of 8 hours each per day, a production of 3 tons is
possible. However this write-up is based on a production of 2 shifts per day and for 300
working days per year. It is important for the ice cream to be distributed through
appointed sales distributors and also marketed by bicycle salesmen equipped with jingles
and music that is enjoyed by children. The key equipment required in the manufacture of
ice cream are the mixer (stainless steel), ice cream machine, rotary stirrer / blender, nylon
sealing machine and dedicated freezers.
PRODUCTION PROCESS
FORMULA FOR MILK ICE CREAM
Saccharin 150 grams
Sugar 2,000 grams
Milk 8,000 grams
Water 50 litres
FORMULA FOR VANILLA ICE CREAM
Vanilla flavour 10 grams
Ground sugar 1000 grams
Baking powder 10 grams
Milk powder 1000 grams
PROCESSING
The production starts in the mixer with the mixture of sugar, khoya and milk in good
concentration (to taste). Thereafter the mixture is pasteurized to kill any bacteria. After
pasteurization, heat the mixture for about 15 to 30 minutes at a controlled temperature of
about
60oc – 70oc
Add fruits where required and stir properly with the rotary blender to .
achieve good smoothness. After stirring, the mixture is cooled to about
12oc – 15oc
Add .
flavouring agent and transfer to freezing unit like dedicated freezers.

for more visit http://startup-naija..com/2013/09/commercial-production-of-ice-cream.html

HOW TO INVEST IN GARRI PROCESSING


The importance of food to human beings needs not be over flogged. Food is to human being as fuel is to engines. No human being can survive without food for more than 21 days. To this end, every effort must be made to provide food at the appropriate quantity, quality and price.
Food provision is also one of the measures to gauge the security of a state, the self reliance and its sustainability. Garri is one of the staple foods in Africa. An average Nigerian home consumes garri at least 100 days a year.
The consumption level is in millions of metric tons annually. There exist both local and export markets for garri.
In view of the above, establishment of garri processing factory is seen as one of the legitimate means of livelihood for Nigerians.
The major raw material for garri production is raw cassava tubers that are abundantly grown in Nigeria . Nigeria is the largest producer of cassava in the world, producing over 50 million metric tons per annum.
The project is one of the ways to provide jobs for Nigerians. This period of global financial meltdown calls for creation of streams of incomes by Nigerians to meet the ever-growing needs. Garri production is one of such streams of income that can be created.
There is no waste in garri production as the by-products such as cassava peels and starch have ready market.
Technical information
Garri production entails fresh cassava tubers procurement, washing, peeling, grating, de-watering, fermentation, sieving and frying.
To establish the project involves site procurement (the building requirement is simple), procurement and installation of machinery, recruitment of appropriate personnel, purchase of raw materials and commercial take-off. Serious minded investors can be mentored to successfully establish this project.
Profitability
200 metric tons of garri can be processed annually. A profit margin of N60,000 per ton of garri has been computed. This gives us a net income of N12 million annually. This is also one of the hidden projects that can sustain many Nigerians.
Financial Implication
To set up a unit that will produce about 1000kg of garri per day, a sum of N3.1 million will be required as listed below:
1. Pre-Investment : N100,000
2. Accommodation : N500,000
(rented accommodation)
3. Plant & Machinery : N1,500,000
4. Working Capital/Utilities : N1,000,000
TOTAL : N3, 100,000




http://startup-naija..com/2013/09/growing-business-from-start-up-to.html

FRUIT JUICE PRODUCTION

Fruits grow abundantly in Nigeria. These include mango, orange, pine-apple, guava,
pawpaw, cashew and citrus. Fruits are obviously very rich sources of essential minerals
and much needed vitamins essential for body growth and nutrition. Besides it has been
observed that fruits are also taken as refreshments by both young and old with the
demand higher during periods of hot weather. The very deep market for this product
makes it a good investment for a prospective investor.

TECHNICAL CONSIDERATIONS
The project under consideration is a plant dedicated to the production of fruit juice of
many types. However, this write-up is focused on producing orange and pine-apple fruit
juice. Working on a single shift of 8 hours, the plant is capable of producing 2,000 litres
of fruit juice. On three shifts of 8 hours each per day, an output of 6,000 litres is possible.
Although attainable capacity is 90% of installed capacity, proposed capacity is 2000 litres
per day and for 300 working days in a year.
The key equipment required in the production of fruit juice are fruit washer, boiler,
extractor, filling line, sealing machines, weighing scale and laboratory equipment.

PRODUCTION PROCESS
In the sorting bay, the fruits are sorted into the following categories; ripe, unripe and
rotten. The rotten ones are discarded while the unripe ones are left to ripen. The ripe
fruits are washed in chlorinated water in the fruit washer, peeled and rewashed. The
clean and washed fruits are fed into fruit juice extractor for the extraction of juice. The
in-built screen in the extractor separates the juice from the mashed pulp and seed. The
resulting fruit is pumped into the boiler for boiling at a controlled temperature of about
85oC for about 45 seconds from the boiler. The juice is funneled into the filing machine
from where it is pumped into sterilized bottles or nylon as the case may be. If the fruit
juice is packaged in nylon, sealing is achieved via use of a dedicated nylon sealing
machine. The packaging for the market concludes the production process.

FINANCIAL HIGHLIGHTS N
TOTAL PROJECT COST 2,000,000
PROJECTED YEAR 1 INCOME 11,000,000
PROJECTED YEAR 1 EXPENSES 8,000,000
PROJECTED YEAR 1 PROFIT 3,000,000


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