PRELIMINARY STUDIES OF FOOD PRODUCTS AND RAW MATERIALS

Studies of food products examined must include the following:
• Characterization of products (as broad as possible),
including legal and commercial aspects, as well as
consumption trends. The aim is to define the technical,
legal, and commercial quality of each food product
manufactured.
• Market analysis of products studied based on quality
and product specifications. For example, in the case
of sterilized milk, it would be important to analyze
the qualities of all varieties: whole milk, semi-skim,
and skim. This market evaluation must include an
analysis of competing firms for every product, determining
their technology, and if possible, their probable
reaction to the project.
• Study of response to product price, as well as difficulty
in distribution and supply of product according
to different specifications.
On the other hand, studies of raw materials should consider
the following:
• Availability and location of raw materials, which will
have a great influence on the food factory’s location
and corresponding food processing systems.
• Cost of raw materials and transportation costs. This
cost could be influenced by the production and marketing
of said raw materials in the zone or region
where the food plant is located, for example, processing
fruits where a habitual market for fresh consumption
exists. However, this can be a problem
when a competitor market raises prices. In other
situations, it might be necessary to produce the raw
material, due to lack of an appropriate raw material
in the zone where the food plant is located.
• Definition, specification, or characterization of the
most suitable raw materials for processing into
desired food products. In these studies, aptitude tests
for processing of raw materials must be included.