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Jam and Jelly


1.         Product Description: These are processed and preserved fruits which are canned or bottled for distribution. Jams are prepared by boiling fruit pulp with sufficient quantity of sugar. The final product of jams should contain no less than 68.5 percent of soluble solids. Jellies are prepared by boiling the fruit with or without water, straining, mixing the strained and clear juice extract with sugar and boiling the mixture to a stage at which it will set to a clear gel. Marmalade is a fruit jelly in which slices of the fruit or the peel are in suspension. Marmalade is usually associated with the product made from citrus fruits like oranges and lemons in which shredded peel is included as the material in suspension.

 

 

2.         Rational: Almost all parts of the Amhara Region are suitable for growing different kinds of fruits and vegetables. Fruits like orange, lemon, banana, etc can grow in many places, where there is a potential of irrigation. Unfortunately, since these crops do not constitute the main staple food of the people, they are not grown widely. Until recently fruits and vegetables have never been cash crops in practically all parts of the Region, except in the two or three larger towns. For these reasons, farmers did not have strong interest in producing citrus and other fruits. However, as urbanization expands and more people live in towns, the consumption of fruits and vegetables has increased especially during the last 10 years. The demand for such fruits in the Amhara Region is being met by imports from the Awash Valley and western Wollega which are more than 700 kms and 400 km from Bahir Dar respectively. Having Lake Tana and Abay at its center and other rivers distributed throughout the Region, the Amhara Region imports fruits from far off places in the country. The Region can easily produce fruits not only for its consumption but for export and for converting the fruits to jams and jellies.

 

 

3.         Market Potential: The supply of jams and jellies is composed of imports and domestic production. The domestic supply comes from one single plant located in the Awash Valley. A casual observation of shops in major urban areas indicates that imported jams and jellies dominate the market. Between 2000 and 2004, average annual domestic production of marmalade was 1190 tons, but annual production was declining drastically. In 2004, annual production was 2873 tons while in 2003 and 2004, yearly production was 144 tons and 108 tons, the main reason for this fall in production could be the flooding of the market by imports. Jams and jellies are canned products which have considerable weight. As a result, transporting them long distances increases their prices because of high transportation costs. Because the raw materials are perishables, plants which produce jams and jellies are located near main fruits growing areas. With a population of 19.2 million, the market for jellies and jams in the Amhara Region can support a small scale fruit processing plant.

 

 

DOMESIC PRODUCTION AND IMPORTS OF JAM JELLIES AND MARMALADES

 (IN TONS)

 

Year E.C

Imports

 

Domestic Production

Total

1989

NA

1066

NA

1990

28

659

687

1991

97

2867

2964

1992

106

2873

2979

1993

97

1649

1746

1994

122

1172

1294

1995

75

144

219

1996

167

108

275

1997

263

108

371

1998

191

108

299

1999

268

108

376

2000*

422

108

540

                                                    Source: Compiled from CSA’s Manufacturing and Import Data

                                                      * Estimation

4.         Source of Raw material: Citrus fruits being and to be grown in selected localities of the Region. Other inputs such as sugar will also obtained domestically. Inputs like acids, colors and flavor will be imported.

 

 

5.         Process and Technology: The manufacturing of jam involves the following steps: - Preparation of the fruit for jam making, addition of sugar, acid, color and flavor; boiling end point packing. Jellies are viscous products containing not less than 45% of fruit juice and 55% of sugar by weight. The mixture is concentrated by heat to such a desired consistency when the contents cool down. The three essential ingredients of jellies are pectin, acid and sugar which are mixed in certain proportions to give specified physical properties.

 

Main plant and machinery include boiler, stainless steel (tilting type) steam jacketed kettle, pulpier, S.R. Scalar; reformer, flanger with can testing and with different chucks and dies; bottle washing machine; fruit washing tanks with water spraying attachments, retractometer, laboratory equipment, platform weighing machine, wooden barles for storage of pulps, other accessories and utensil.

6.     Estimate Investment:

Building 400m2 at    Birr 3000/ m2… = Birr 1,200,000

Plant and Machinery ………………..  = Birr   1,100,000

Working capital ………………………=Birr     300,000

                        Total …………..         = Birr    2,600,000

 

7.         Benefits: Stimulates regional production of fruits, saves foreign exchange and original financial resources, introduces new skills and technology promotes self sufficiency

 

8.         Location: Any locality where there are (will be) big orchard farms.


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