FEASIBILITY REPORT ON YOGURT PRODUCTION

TABLE OF CONTENTS

1.           Introduction

2.           Raising of Capital

3.           Delegation of Duty

4.           Production Process

5.           Financial Analysis 

6.           Suggestions

7.           Roll Over Profit

1.     INTRODUCTION

Soy Yogurt is made by fementing soymilk with friendly bacteria mainly Lactobacillns Bulgaricus and Streptococaus Thermophilus. The process is similar to production of yogurt from cowmilk, yogurt production was invented probably by accident by Balkan tribes thousand of years ago. The sugars are fermented by the bacteria into lactic acid which cause the formulation of the characteristic curd, the acid lowers the pH to about 4.0 are restricts the growth of food poisoning bacteria. Soymilk does not contain lactose but sugars such as stachyose and raffinose.

This product is highly nutritious due to it’s high content of protein, amino-acid, carbohydrate, and fat. It is intended to be sold within the school premises of Yaba College of Technology.

2.     RAISING OF CAPITAL

Capital for starting the business of Soy Yogurt Production was obtained from the following source.

College loan         =        13,500

Individual contribution N200 x 9 = N1,800

Total capital invested   N15,300

3.     DELEGATION OF DUTY

Duties was allocated to members of the group were each member was able to contribute his/her effort and time to ensure the success of the production. Dupe made all the purchase for the raw materials used. The quality control was handled by Joseph and Wunmi, while sales of the product was done by Dupe, Deborah, Nofisat and Lara

Production of the product was carried out by Dupe, Joseph, Funke, Toyin and Lara while Onyiye and Funke were responsible for the packaging of the product by consulting the food technology department for the corking of the bottle and labeling.

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