ELABORATION OF PEACH IN SYRUP

Presented by: Dante Santos

August, 2012

INDEX
INDEX
I. - INTRODUCTION
II. - OBJECTIVES
III. - MACROPROCESS
IV. - TECHNOLOGY OPERATIONS
V. - LEGAL
VI. - QUALITY CONTROL
VII. - PERFORMANCE
VIII. - FLOWCHARTS
IX. - RECOMMENDATIONS AND
CONCLUSIONS

I.- INTRODUCTION

One way of preserving the quality and stability of

fruits without losses in aromatics is the osmotic
dehydration technique by which the fruit is kept in a
sugar solution. Through this treatment the amount of
water is reduced allowing to enlarge the lifetime of the
fruit. In that sense we project to develop a product,
like peaches in syrup, the raw material that is used for
this process is a variety of peaches from Huaral Valley.
3

II.- OBJECTIVES
General objective:
Developpeachesinsyrup
Specific Objectives:
Identifytechnologyprocess
Developflowchart,operations,material
balance
Determinetheperformance

III.- MACROPROCESS OF ELABORATION

PEACHES IN SYRUP
REGULATORY ASPECTS

OPERATINGLICENSE.
HEALTREGISTRATIONDIGESA.
NTP203-025:1972.
NTP209-652:2006.
NTP203-095:1981.
CODEXSTAN212:2001.
CODEXSTAN1-1991
CODEXSTAN242-2003

RAW MATERIALS
AND SUPPLIES

BlanquillosPeaches
Sugar
TreatedWater

PROCESS

MATERIALS AND
EQUIPMENT

MAINTENANCE

HUMAN RESOURCES

MATERIAL LOGISTICS

JANITORIAL SUPPLIES
DISINFECTANTS

BASIC SERVICES
(Water, electricity, internet)

INFRASTRUCTURE
(Local Processing Plant)

PEACHES IN SYRUP
NATIONAL MARKET

MACHINES AND EQUIPMENT

Stove
Balance.(0-50kg)
Balance.(0to2.000gr.)
Refractometer.(0-60Brix)
pHmeter.
Thermometer.
Workbench.
Pots.
Plasticjugs.
CansSealer
WorkingUniforms(apron,gloves)

IV. - TECHNOLOGY OPERATIONS

4.1. - PRODUCT DESCRIPTION AND PROCESS

Fruits in syrup are those that are preserved

whole or in pieces in an aqueous medium
sweet. The syrups are packaged in bottles or
cans. Fruits can be whole or cut into pieces
and after treatment were poured scalding
sugar syrup for preservation. The products in
syrup are sweet and must use high quality
fruits to ensure size, color and flavor.
6

4.2. - RAW MATERIALS AND

INGREDIENTS
1. Peach
2. Sugar
3. Purified Water
4. Caustic Soda
Packing Material
1. Cans
2. Tags

Stove
EQUIPMENT:

Cutting boards.
Balance. (0 to 50 kg)
Knives.
Balance. (0 to 2.000 gr.)
Palettes.
Refractometer. (0 - 60 Brix) Plastic jugs.
pH meter.
Set of measuring
Thermometer.
spoons.
Workbench.
Skimmer.
Pots.
Sieve.
Plastic cylinders.
Can sealer
Plastic tubs.
Working Uniforms
Plastic crates.
(apron, gloves)
8

RELATION BETWEEN SUGAR AND WATER

FOR THE PREPARATION OF SYRUP
Type of syrup

degrees Brix

volume

sugar

Consistency

(approximate percentage

of Water

Quantity

Comments

percentage of sugar)
Verylight

10

1500ml

165gr

resemblesthe

levelofsugarin

mostfruits

Light

20

1330ml

335gr

forsweetfruit,test

withlittlefruittosee

ifyoulikeit.

Medium

30

1220ml

500gr

Sweetapples,

sweetcherries,

blackberriesandgrapes

Thick

40

1160ml

720gr

forsourapples,apricots,

pearsandplums.

Verythick

50

990ml

990gr

forveryacidicfruit,testwith

littlefruittoseetheir

acceptance

Source: National Agrarian University UNALM

nectarines,peaches,pears

VI. - QUALITY CONTROL

HYGIENE:
.

RAW MATERIAL CONTROL:

PROCESS CONTROL:
PRODUCT CONTROL:

Acidez
pH
VIscosidad
Grados Brix
10

GOOD MANUFACTURING PRACTICES (GMP)

It involves:
Personal
Establishment
Equipment
Production system
Below mentioned are the good
manufacturing practices during processing:
Wash hands.
Do not eat.
Cover the hair and ears.
Handle carefully the instruments.
Keep nails short.
Not lay hands
No run to prevent slipping.
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VII: DIAGRAMS

12

VII: DIAGRAMS

13

VII: DIAGRAMS

14

VIII: PERFORMANCE
Vapor
2.39%

100 %
=
30Kg

Agroindust
rial Process

Peaches in
syrup
63.90 %
Waste
33.71%
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IX.- IMPORTANT PRODUCT CHARACTERISTICS

IMPORTANT PRODUCT CHARACTERISTICS
PRODUCT NAME
IMPORTANT PRODUCT

PEACH IN SYRUP

CHARACTERISTICS

3.5 pH

HOW IT IS TO BE USED

READY TO EAT

PACKAGING

VACUUN SEAL

SHELF LIFE

12 MONTHS

WHERE IT WILL BE SOLD

RETAILERS

LABELING INSTRUCTION

KEEP IN A COOL, Refrigerate after opening

DISTRIBUTION CONDITION

STORAGE IN A COOL

40 Bx

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IX.- MANUFACTURING COSTS

Then we determine the cost of production to
12,000 units of peaches in syrup.
PRODUCTION PER MONTH
500 boxes of peaches in syrup in cans of 950 ml
(24 units per box).
DAILY PRODUCTION (*)
25 boxes of canned peaches 950 ml (24 units x
boxes)
*20 working days per month
NO. OF WORKERS: 6 people
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DIRECT MANUFACTURING COSTS

Equipment
DETAIL

QUANTITY

PRICE S/.

COST S/.

Stove
Balance. (0 - 50 kg)
Balance. (0 to 2,000 gr.)
Refractometer. (0 - 60 Brix)
pH meter.
Thermometer.
Workbench.
Pots.
Plastic cylinders.
Plastic tubs.
Plastic crates.
Cutting boards.
Knives.
Palettes.
Plastic jugs.
Set of measuring spoons.
Skimmer.
Cans sealer
Sieve.

1
1
1
1
1
1
2
4
5
5
25
5
5
4
3
3
2
1
2

650.00
350.00
950.00
450.00
230.00
230.00
350.00
250.00
80.00
35.00
25.00
15.00
8.00
21.00
5.00
15.00
15.00
850.00
45.00

650.00
350.00
950.00
450.00
230.00
230.00
700.00
1,000.00
400.00
175.00
625.00
75.00
40.00
84.00
15.00
45.00
30.00
850.00
90.00

Working Uniforms (apron, gloves)

35.00

175.00

TOTAL S/.

7,164.00

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DIRECT MANUFACTURING COSTS

Raw materials, supplies and materials
DETAIL
PEACHES (Kg)

QUANTITY

PRICE S/.

TOTAL S/.

10,000

2.50

25,000.00

SUGAR (Kg)

1,700

3.00

5,100.00

WATER (Lt)

2,100

0.03

63.00

CANS ( Units)

12,000

0.45

5,400.00

LABELS

12,000

0.10

1,200.00

500

4.00

2,000.00

16

32.00

512.00

BOXS
FUEL (gas)

SUBTOTAL
CONTINGENCIES (3.5 %)
TOTAL S/.

39,275.00
1,374.63
40,649.63

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DIRECT MANUFACTURING COSTS

LABOR
For this production volume requires the participation of 6
people:
SALARY S/.
WORKER

QUANTITY
UNIT

TOTAL

PRODUCCTION CHIEF

1,200.00

1,200.00

OPERATOR

900.00

4,500.00

TOTAL S/.

5,700.00
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DIRECT MANUFACTURING COSTS

We present the summary of direct manufacturing
costs monthly:
RAW MATERIALS AND SUPPLIES = S /. 40,649.63
LABOR =
S /. 5,700.00
TOTAL DIRECT COSTS (S /.) =
S /. 53,513.63

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INDIRECT MANUFACTURING COSTS

The Company generates the following month indirect
cost ratio:
Monthly Depreciation
=
Cleaning and disinfection
=
Repair, Maintenance.
=
Services (electricity, water, etc.) =

S /. 115.00
S /. 400.00
S /. 400.00
S /. 500.00

TOTAL INDIRECT COSTS (S /.) = S /. 1,415.00

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PERIOD EXPENSES
Salary administrator.
=
Local rental.
=
Materials Management. =

S/. 1,200.00
S/. 1,000.00
S/. 80.00

Total expenditure period (S /.) = S/. 2,280.00

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TOTAL PRODUCTION COSTS

Direct costs
Indirect costs.
Period expenses

=
=
=

S /. 53,513.63
S /. 1,415.00
S/. 2,280.00

Total manufacturing costs: S /. 57,208.63

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UNIT PRODUCTION COST

Unit cost

Unit cost =

COST OF PRODUCTION
MONTHLY
PRODUCCTION
S/. 57,208.63
S/. 4.77
12,000

The unit cost of canned peach is S/.4.77

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PROFITABILITY
MONTHLY PRODUCTION
DETAIL
SELLING PRICE
DIRECT COSTS
INDIRECT COSTS
TOTAL COSTS
GROSS MARGIN
NET MARGIN

12,000

CANS

TOTAL
PRODUCTION
PRODUCT UNIT
S/.72,000
S/.6.00
S/.53,514
S/.4.46
S/.3,695
S/.0.31
S/.57,209
S/.4.77
S/.18,486
S/.1.54
S/.14,791
S/.1.23

ANALYSIS:
1.- Net margin analysis as a percentage of sales price
SELLING PRICE

S/.72,000

100%

NET MARGIN

S/.14,791

X=21%

The company gets 21 per cent of profit margin per each

product it sells

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PROFITABILITY
MONTHLY PRODUCTION
DETAIL
SELLING PRICE
DIRECT COSTS
INDIRECT COSTS
TOTAL COSTS
GROSS MARGIN
NET MARGIN

12,000

CANS

TOTAL
PRODUCTION PRODUCT UNIT
S/.72,000
S/.6.00
S/.53,514
S/.4.46
S/.3,695
S/.0.31
S/.57,209
S/.4.77
S/.18,486
S/.1.54
S/.14,791
S/.1.23

ANALYSIS:
2.- Net margin analysis as a percentage of total costs
TOTAL COSTS
NET MARGIN

S/.57,209
S/.14,791

100%
X

X=26%

The company gets 26 per cent of profit margin per each

product it produces
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X. - RECOMMENDATIONS AND CONCLUSIONS

Developed a product from raw material
Huaral province.
Identified processing technique.
Also be prepared flowcharts, material balance
and critical points.
finally settled manufacturing costs and profit
margins, obtaining a profit margin of 21%.
It is recommended that all processing
operations using the principles of good
manufacturing practices.

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