Shapovalov konstantin
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Transcript of Shapovalov konstantin
«Development of the technology of plant raw materials complex processing and creation of functional
foodstuffs on its basis»
BELGOROD UNIVERSITY OF COOPERATION, ECONOMY AND RIGHT
Konstantin Shapovalograduate student of chair of merchandizing of foodstuff of BUKEP
Startup Village
STARTUP CONFERENCE
INNOVATIVE FUNCTIONAL FOODSTUFFS
«Development of the technology of plant raw materials complex processing and creation of functional foodstuffs on its basis»
PROBLEMS OF CONSUMERS AND PRODUCERS
At present all layers of the population experience the deficit in vitamins and mineral substances, which exhausts the adaptive capabilities of an organism, leads to a wide
spectrum of alimentary dependent diseases.
They produce a wide assortment of soft drinks, juices but in the Russian market natural products with functional properties can be rarely found.
The existing technologies of plant raw materials processing are efficient enough but they do not allow to achieve the maximum output of juice and extractive substances from raw
materials, thus making its use irrational.
2010
2011
2.92 2.93 2.94 2.95 2.96 2.97 2.98 2.99 3 3.01 3.02
2.957
3.011
Volume of juices production in RF
Bln. litres
Year
2007
2011
0 0.2 0.4 0.6 0.8 1 1.2 1.4 1.6 1.8
1.3
1.6
Volume of functional beverages produc-tion in RF
Bln. litres
Year
?
INNOVATIVE FUNCTIONAL FOODSTUFFS
«Development of the technology of plant raw materials complex processing and creation of functional foodstuffs on its basis»
PRODUCT / TECHNOLOGY
PRODUCT – new samples of enriched juices, enlargement of the assortment of
functional products
Biologically active substances are maximally retained after raw materials processing.
We obtain social component of the country’s development through improving population’s health thanks to the growth of consumption of wholesome products.
Technology user Can be used by foodstuff industry companies
Product userPopulation of the Russian Federation
PRODUCT – wasteless or low waste technology of local plant raw materials
processing
Commercialization objects
INNOVATIVE FUNCTIONAL FOODSTUFFS
«Development of the technology of plant raw materials complex processing and creation of functional foodstuffs on its basis»
PRODUCT/ TECHNOLOGYPlant raw materials complex processing scheme
Preservation by freezingRaw materials Preservation by drying
Raw materials crushing
Pressing
Extraction with water
Directly expressed juice
Fermentative treatment of pomace
Extraction with water
Water extract Pomace
Drying and crushing
ConfectionariesSoft beverages Juice products
Concentration to the dry matter content 55%
Treatment with ferment preparation
INNOVATIVE FUNCTIONAL FOODSTUFFS
«Development of the technology of plant raw materials complex processing and creation of functional foodstuffs on its basis»
- Natural raw materials;- Maximum juice output;- Wholesome and tasty product;- Accessible product;- Middle price segment
- Foodstuff industry companies;
- children (over 7), teenagers, young and senior people
- Main types of activities (raw materials, technology, distribution logistics, marketing etc.);
- Auxiliary types of activities (research etc.)
- Exceptional rights (patent, technological manual, recipe);
- Resource approach;- Organizational approach
Innovation
Consumer value
Market segment
Value chainProfit creation model
Value creation network
Competitive strategy
- Interest from the use of the complex technology for processing plant raw materials;
- Interest from the use of the developed recipes;
- Interest from the use of patent
- Value chain of- raw materials supplier;- producer;- distribution channel;- buyer
BUSINESS MODEL
INNOVATIVE FUNCTIONAL FOODSTUFFS
«Development of the technology of plant raw materials complex processing and creation of functional foodstuffs on its basis»
Annually the market of functional juice products grows on average by 10-15%.
MARKET / COMPETITIVE ADVANTAGES
45.4%
25.7%
6.7%
4.0%4.8%
13.4%
PepsikoCoca-ColaGardens of the Don regionInteragrosistemSanfrutOthers
Market of juice production
INNOVATIVE FUNCTIONAL FOODSTUFFS
«Development of the technology of plant raw materials complex processing and creation of functional foodstuffs on its basis»
Leading producers Advantages Disadvantages
Plc «Lebedyansky» Full sclae brand line in all price segments Juices are enriched with artificial vitamins
«Wimm-Bill-Dann» natural 100% juices, nectars, innovative enriched beverages, juice containing beverages. Developed distribution system in the regions
Enriched beverage.The bigger part of juices are enriched with artificial vitamins
Jsc «Multon» Use of international experience for brands promotion
The bigger part of juices are enriched with artificial vitamins
Plc «Nidan Sok» Juices contain vitamins and mineral substances necessary for growing child organism and force maintenance in grownups
The bigger part of juices are enriched with artificial vitaminsAggressive marketing policy
Plc «Konprok» Use of local natural raw materials Outdated technologies and production equipment
MARKET / COMPETITIVE ADVANTAGES
INNOVATIVE FUNCTIONAL FOODSTUFFS
«Development of the technology of plant raw materials complex processing and creation of functional foodstuffs on its basis»
Competitive advantages:
- The developed technology allows to obtain maximum output of juice;
- Use of natural raw materials;
- The product is rich in natural vitamins, mineral substances etc.;
- Middle price segment with high product value.
MARKET / COMPETITIVE ADVANTAGES
Obtained exceptional rights:- Patent for the method of plant extracts obtainment- Technological guidelines for the method of plant raw materials
processing.
INNOVATIVE FUNCTIONAL FOODSTUFFS
«Development of the technology of plant raw materials complex processing and creation of functional foodstuffs on its basis»
MAIN TEAM
● Shapovalov K.Project author and responsible executive,Post-graduate student of the Chair of foodstuffs expertise of the Belgorod University of Cooperation, Economics and Law, the author of the project winner of the All-Russia competition in the program “Smart guy” , International education forum «Nezhegol-2012», presentation session in the sphere of innovative activities for youth «Start up - search»
● Pekhtereva N.Project leader, Candidate of Science, head of the Chair of foodstuffs expertise of the Belgorod University of Cooperation, Economics and Law, the leader of a number of projects winners of the All-Russia competition in the program “Smart guy” , International education forum «Nezhegol-2012», presentation session in the sphere of innovative activities for youth «Start up - search»
● Amelchenko V.executive, scientific degree applicant, ChairChair of foodstuffs expertise of the Belgorod University of Cooperation, Economics and Law, the author of the project winner of the All-Russia competition in the program “Smart guy” , participant in the forum “Seliger”
INNOVATIVE FUNCTIONAL FOODSTUFFS
«Development of the technology of plant raw materials complex processing and creation of functional foodstuffs on its basis»
Project started in 2012Current project status
development of the technology for complex processing of plant raw materials and recipes of functional beverages
Budget of the main project mile stones
№ Name Sum Rbl.*
1 Purchase of the main assets 75, 5002 Research development 70, 0003 Design and survey work 110, 0004 Other costs 94, 500
TOTAL 350, 000* approximately
CAPITAL INVESTMENTS NEEDS
We need:- investments- partner- buyer
Strategy of exit and investment repayment:- Profit protection strategy for the exit from advantageous positions;- Losses limitation strategy for the exit from disadvantageous positions;- Strategy for unexpected events.
INNOVATIVE FUNCTIONAL FOODSTUFFS
«Development of the technology of plant raw materials complex processing and creation of functional foodstuffs on its basis»
Typical risks Inability to finish the project on time – wrongly selected volume of financing – weak team
№ Risk Expected consequences of risk occurrence
Measures to prevent risk occurrence
Actions in case of risk occurrence
1. The developed juice products do not correspond to the requirements of functional foodstuffs
Transfer of juice products from functional category to general category
Control over the quality of raw materials and semi-finished products at the development stage
Recipe correction to meet the requirements of functional foodstuffs
2. Low organoleptic indicators
synergism, low taste threshold
Determining taste threshold
Correction of components dozing
3. Seasonal character of plant raw materials
Lack of local raw materials for production capacities
Procurement and storage of raw materials
Procurement from individual households
4. Changes in the requirements to regulating documentation
Loss of profit Situation monitoring in the Oblast and Russian Federation
Production reorientation in accordance with the existing legislature of the Russian Federation
Technological project risks
RISK FACTORS
Startup Village
STARTUP CONFERENCE
Thanks for attention