Feasibility Studies of Production Margarine and Butter in Iraq 

 Feasibility Studies of Production Margarine and Butter in Iraq

 The Feasibility Studies of Production of Margarine and Butter in Iraq have been prepared along with the factory site plan. You can download the prepared FS file of the project by paying a much lower cost than preparing an exclusive plan for Tarhyab and Using the Technical, Financial, and Economic Information according to the list below.

Contents

Margarine and Pasteurized animal  Butter are the most popular semi-solid fat-rich dairy products.  Animal Butter is manufactured from dairy cream using a churning process. The churning process results in a water-in-oil emulsion. The final product is around 80% milkfat and 16% water. normal butter contains salt (1.5-2.0%), trace amounts of protein, calcium, phosphorous, and various fat-soluble vitamins (A, D, and E ). Margarine is a fine-crystalline nutrient consisting of a mixture of various Vegetable oils, water, and skimmed milk. Margarine production generally consists :

  Water phase and oil phase, Emulsification, Cooling, crystallization, kneading and resting, and Packaging

1-   First Chapter        

2-   Project’s   location     10

2-1 The Kurdistan Region of  IRAQ   10

2-2 Industry of The Kurdistan Region     10

2-3  Sulaymaniyah                      11

2-4  The Project              11

2-5 Distance  to the Infrastructure     12

3    Technical specifications of the plan 

3-1 –   Production Margarine and Pasteurized butter 15

3-2 DEFINITIONS         15

3-3 BUTTER                  16

3-4 SWEET AND CULTURED (SOUR) CREAM BUTTER. 17

3-5 BUTTER MAKING  17

3-6 Process of Animal Pasteurized Butter Production 

3-7 THE RAW MATERIAL 19

3-8 PASTEURIZATION  20

3-9 VACUUM DEAERATION. 20

3-10    BACTERIAL SOURING. 20

3-11    SOURING OF THE CREAM.. 21

3-12    TEMPERATURE TREATMENT  22

3-13    BUTTERFAT CRYSTALLIZATION  22

3-14    TREATMENT OF HARD FAT  23

3-15 TREATMENTS OF MEDIUM-HARD FAT 23

3-16    TREATMENT OF VERY SOFT FAT   23

3-17    CHURNING     23

3-18    BATCH PRODUCTION. 24

3-19    BUTTER FORMATION. 24

3-20    CHURNING RECOVERY. 24

3-21    WORKING      25

3-22    VACUUM WORKING. 25

3-23    CONTINUOUS PRODUCTION. 25

3-24    THE MANUFACTURING PROCESS. 25

3-25    NEW TRENDS AND POSSIBILITIES FOR YELLOW FAT PRODUCTS 26

3-26    BREGOTT        26

3-27    LÄTT & LAGOM.. 26

3-28    PROCESS LINE FOR SPREADABLE MIX. 27

3-29    The Process Line and Margarine Block   

3-30    PACKAGING   28

3-31    COLD STORAGE. 29

3-32    ALTERNATIVE BUTTER MAKING METHODS. 29

3-33    CIP equipment washing system.. 29

3-34    Commercial / Custom / Industrial code of the product 30

Table 2 shows the product codes in this project according to the ISIC Rev.3.1 classification system. 30

3-35    International standard   Products 30

3-36    Substitute goods 30

3-37    Application    30

3-38    Project’s site plan

3-39    Land  and Infrastructure  Required and Available. 31

3-40    Table  -Land and Outdoors Preparation  Table. 32

3-41    Table  – Buildings required for the project implementation. 32

3-42    Office and cold storage map. 32

3-43   Layout of Project in  Feasibility Studies of Production Margarine and Butter in Iraq

3-44    Equipment and Machinery. 34

The Equipment required for the technical services of vehicles is as follows:. 34

3-45    Table  – Equipment and Machinery of Margarine Production. 34

3-46   Equipment and Machinery of Animal butter and buttermilk production line. 35

3-47    Raw Materials and Intermediate Components 36

3-48    Management and Human Resources (During Utilization) 36

3-49    Human resources  (During construction and Implementation( 36

     Number of skilled personnel required:           5. 36

     Number of non-skilled personnel required:  18. 36

     Number of expert personnel required:          3. 36

5   Ownership and legal permission

4-1 Ownership of land   38

4-2 Intellectual property and incentives        38

4-3 Legal Permission               38

5  Market study in  Feasibility Studies of Production Margarine and Butter in Iraq                                                                                  

5-1 Review of the global trade status of industrial pasteurized butter       40

5-2 Review of the global trade status of industrial pasteurized butter        40

5-3 Butter’s Global Exports    41

5-4 World Imports of Butter    41

5-5 Business Complexity Rating  41

5-6 Butter export and import map of world countries      41

5-7     Introduce target market 42

6    Physical Progress of the project         

6-1     Pictures of the physical progress of the project  44

7    Action plan and Implementation schedule

8    Financial projection in   Feasibility Studies of Production Margarine and Butter in Iraq

8-1 The Cost Estimate   48

8-2 Investment chart based on applied Discount Rate   49

8-3     Total cost of products and direct costs 50

8-4 Chart  and Product sales ratio     51

8-5 Cash flow diagram and financing     52

8-6 Depreciation and   Maintenance Costs 53

8-7 Dynamic Pay Back Period (DPBP) 53

8-8 Estimated Revenue  in Feasibility Studies of Production Margarine and Butter in Iraq

8-9 Estimating the profit and loss statement               54

8-10 Break-even analysis 55

8-11   Sensitivity analysis of IRR. 56

8-12    Conclusion     57

8-13   Method of financing the plan. 58

8-14   Incentives, features, and benefits of project implementation. 58

9    appendix of  Feasibility Studies of Production Margarine and Butter in Iraq

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