Agri-food processing: a factory before it is a brand

Choosing the product and the market

Juices, oils, flours, feed, charcuterie, dairy: the material becomes a product. But a processing unit only makes sense if the outlet is proven and the raw material is really available. Sizing is calculated on the raw material the catchment actually supplies, never on the theoretical capacity of the machines.

For whom

The producer or cooperative that wants to add value to its harvest rather than sell it raw, the artisanal or semi-industrial agri-food SME that wants to meet standards or expand, the industrial firm setting up a new line, the investor targeting import substitution.

How we proceed

From the material balance to the sanitary control plan, the unit is designed to produce to standard from day one: machines, process, flows, hygiene, procedures, capacities and cost scenarios. The layout follows the forward flow and separates clean and dirty streams. A HACCP plan is not an irrigation plan: each unit has its own engineering.

Energy that does not fail: a solar or hybrid mix and a cold chain sized to secure production and cut costs, because unreliable energy and missing cold destroy margin. Then selling starts with being in order: HACCP and ISO compliance, support up to the sanitary approval, methodical preparation for certifications — quality, organic, fair trade — up to the audit.

What you receive

A technical specification, an equipment list, a layout plan, the production procedures and a verifiable investment budget: that is the outcome of the “Design the facility” path. The financing of the unit is then prepared with a business plan in the financier’s format, and market access with the sanitary approval and the certifications your buyers require.

Free submission, first reply within forty-eight working hours, quote after the official opening of the file.

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