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MODULE 2 Transformation and
quality of raw materials
ON-LINE COURSE Handicraft Production of Food Herbal Products
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Objectives
Module 2 – Transformation and quality of raw materials
Objectives
The main purpose of Module 2 is to provide useful information and guidance
in order to be able to transform your production and control the quality of
your products .
During this Module you will learn:
• Different harvest methods
• How to identify the right time for harvesting your production
• How to deal with fresh herbs
• Different drying process and their consequences on the quality of the plant
• Post-harvest treatments that can be applied on dried herbs
• The required equipments to store and pack the plants
• How to extract essential oil using steam distillation
• Why you need to control and assess he quality of your production and
facilities: HACCP principles and Goof Manufacturing Practices
• How to build a business plan
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Authors
Module 2 - Transformation and quality of raw materials
Authors
The e-learning materials for Module 2 – Transformation and quality of
raw materials were built by:
Forcalquier, 2016 (Beta version)
- Olivier Bagarri
Université Européenne des Senteurs et
des Saveurs
www.uess.fr
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Contents
Module 2 - Transformation and quality of raw materials
Contents
2.1 UNIT 1 - Fresh herb processing
Harvesting, treatment and packaging of fresh herbs
2.2 UNIT 2 - Drying
Objective, ratio, effect on drying, process and facilities, size and price
2.3 UNIT 3 - Dry herb processing
Threshing, Cleaning-sorting, Decontamination, Grinding, Storage and
packaging
2.4 UNIT 4 - Extraction and concentration techniques
Extraction, water and steam distillation, distillery design, extraction yields
2.5 UNIT 5 - Quality management
Quality Management System, HACCP, Good Manufacturing Practices
2.6 UNIT 6 - Raw material transformation organization (planning and
cost control)
Methodology, Constraints, Case study
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2.1 UNIT 1 - Fresh herb processing
Module 2 - Transformation and quality of raw materials
2.1. UNIT 1 – Fresh herb processing
2.1.1 Plant harvesting method and facilities
2.1.2 Plant harvesting period
2.1.3 Plant harvesting guide
2.1.4 Plant harvesting video
2.1.5 The treatment of fresh herbs
a) Freezing process
2.1.6 Packaging and storage
2.1.1 Plant harvesting method and
facilities
2.1.2 Plant harvesting period
2.1.3 Plant harvesting guide
2.1.4 Plant harvesting video
2.1.5 The treatment of fresh herbs
2.1.6 Packaging and storage
2.1.7 Summary and challenge
2.1.8 Sources of information
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Module 2 - Transformation and quality of raw materials
2.1. UNIT 1 – Fresh herb processing
2.1.7 Summary and challenge
a) Summary
This unit allows the learner to know:
• How to harvest fresh herbs.
• When to harvest fresh herbs.
• The treatment process of fresh herbs.
• The packaging and storage of fresh herbs.
2.1.1 Plant harvesting method and
facilities
2.1.2 Plant harvesting period
2.1.3 Plant harvesting guide
2.1.4 Plant harvesting video
2.1.5 The treatment of fresh herbs
2.1.6 Packaging and storage
2.1.7 Summary and challenge
2.1.8 Sources of information
b) Weekly challenge
For each herb listed in the chapter “2.1.3 Plant harvesting guide” (slides
14 and 15), please find the optimum harvesting period (month).
This week, we ask you to do the following challenge:
Share your answers on the forum
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Module 2 - Transformation and quality of raw materials
2.1. UNIT 1 – Fresh herb processing
2.1.8 Sources of information
Delgado and Sun, 2000
LaBell (1991)
Hsieh and Albrecht (1988)
Fennema et al., 1973
Franks, 1985
Sahagian and Goff, 1996
Persson and Lohndal, 1993
Mallett, 1993
Rahman, 1999
Harrison and Croucher, 1993
ASHRAE, 1994
Sebranek, 1996
MSU, 1999
Brydson, 1982
Harrison and Croucher, 1993
Deutsche Gesellschaft für Technische Zusammenarbeit (GTZ) GmbH,
Manual for sustainable wild collection practices, 2010
Entreprise AgroExpert inc., la Mélisse, 2003
Chambre régionale d‘agriculture du Languedoc-Roussillon, Fiches
techniques plantes médicinales, 2008
FAO, Herbs, spices and essential oils, 2005
Sud&Bio, Plantes aromatiques et médicinales, 2012
2.1.1 Plant harvesting method and
facilities
2.1.2 Plant harvesting period
2.1.3 Plant harvesting guide
2.1.4 Plant harvesting video
2.1.5 The treatment of fresh herbs
2.1.6 Packaging and storage
2.1.7 Summary and challenge
2.1.8 Sources of information
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Module 2 - Transformation and quality of raw materials
2.1. UNIT 1 – Fresh herb processing
a) Plant harvesting
https://www.youtube.com/watch?v=dXgfVK58_UI
https://www.youtube.com/watch?v=Nfii3NeniHY
https://www.youtube.com/watch?v=YXjUk9zTINo
2.1.1 Plant harvesting method and
facilities
2.1.2 Plant harvesting period
2.1.3 Plant harvesting guide
2.1.4 Plant harvesting video
2.1.5 The treatment of fresh herbs
2.1.6 Packaging and storage
2.1.7 Summary and challenge
2.1.8 Sources of information
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2.2 UNIT 2 - Drying
Module 2 - Transformation and quality of raw materials
2.2. UNIT 2 – Drying
2.2.1 Objectives and drying ratio
a) Water contained into aromatic herbs
b) Production of dried aromatic herbs / hectare
2.2.2 Effect on drying on the composition of volatile compounds
2.2.3 Process and facilities
a) Natural direct drying (air drying with the aid of sun energy)
b) Solar indirect drying
c) Artificial drying (hot air dryer)
2.2.4 Size and price
2.2.1 Objectives and drying ratio
2.2.2 Effect on drying on the
composition of volatile compounds
2.2.3 Process and facilities
2.2.4 Size and price
2.2.5 Summary and challenge
2.2.6 Sources of information
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Module 2 - Transformation and quality of raw materials
2.2. UNIT 2 – Drying
2.2.5 Summary and challenge
a) Summary
This unit allows the learner to know:
• The ratio of drying of the main cultivated herbs.
• The impact of drying on quality.
• The several drying process with concrete examples of facilities.
• The size and price of a dryer.
2.2.1 Objectives and drying ratio
2.2.2 Effect on drying on the
composition of volatile compounds
2.2.3 Process and facilities
2.2.4 Size and price
2.2.5 Summary and challenge
2.2.6 Sources of information
b) Weekly challenge
This week, we ask you to do the following challenge:
And share your answers on the forum
According to your project, please describe your best drying process,
adapted to your favorite herb (time of drying, temperature, facility, cost
of drying for 1kg).
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Module 2 - Transformation and quality of raw materials
2.2. UNIT 2 – Drying
2.2.6 Sources of information
a) Objectives and drying ratio
Iteipmai
Sud and Bio
b) Effect on drying on the composition of volatile compounds
Bendl et al. (1988)
Deans et al. (1991)
Iteipmai
c) Process and facilities
E. Stahl-Biskup and Francisco Saez, The genus Thyme, 2002
d) Size and price
https://www.youtube.com/watch?v=jGN8te0yduQ
https://www.youtube.com/watch?v=XylUGccEXvs
2.2.1 Objectives and drying ratio
2.2.2 Effect on drying on the
composition of volatile compounds
2.2.3 Process and facilities
2.2.4 Size and price
2.2.5 Summary and challenge
2.2.6 Sources of information
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2.3 UNIT 3 - Dry herb processing
Module 2 - Transformation and quality of raw materials
2.3. UNIT 3 – Dry herb processing
2.3.1 Introduction
2.3.2 Threshing
2.3.3 Sorting and cleaning
2.3.4 Decontamination
a) Irradiation
b) Steam
c) Ozone and other methods of treatment
2.3.5 Grinding
2.3.6 Storage and packaging
a) Principles
b) Storage and packaging of dried herbs
2.3.1 Introduction
2.3.2 Threshing
2.3.3 Sorting and cleaning
2.3.4 Decontamination
2.3.5 Grinding
2.3.6 Storage and packaging
2.3.7 Summary and challenge
2.3.8 Sources of information
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Module 2 - Transformation and quality of raw materials
2.3. UNIT 3 – Dry herb processing
2.3.7 Summary and challenge
a) Summary
This unit allows the learner to know:
• The post-harvest operations applied on dried herbs
• The facilities used for threshing, sorting, grinding
• The need of decontamination and the main different process
• The storage and packaging requirements
2.3.1 Introduction
2.3.2 Threshing
2.3.3 Sorting and cleaning
2.3.4 Decontamination
2.3.5 Grinding
2.3.6 Storage and packaging
2.3.7 Summary and challenge
2.3.8 Sources of information
b) Weekly challenge
This week, we ask you to do the following challenge:
Share your answers on the forum
According to your project, please describe the optimum post harvesting
process in terms of steps and facilities.
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Module 2 - Transformation and quality of raw materials
2.3. UNIT 3 – Dry herb processing
2.3.8 Sources of information
a) Introduction
https://www.youtube.com/watch?v=rI93hPRoaqU
b) Threshing
https://www.youtube.com/watch?v=zfQ5KhlSnFo&feature=youtu.be
https://www.youtube.com/watch?v=yBwUHcFJw1Y&feature=youtu.be
E. Stahl-Biskup and Francisco Saez, The genus Thyme, 2002
c) Sorting and cleaning
E. Stahl-Biskup and Francisco Saez, The genus Thyme, 2002
Tainter and Grenis (1993)
https://www.youtube.com/watch?v=l8GNggtr2zI
https://www.youtube.com/watch?v=huHVteJSNfk
https://www.youtube.com/watch?v=r2Q8rqSB9dg
https://www.youtube.com/watch?v=ehyqxtqKc44&feature=youtu.be
2.3.1 Introduction
2.3.2 Threshing
2.3.3 Sorting and cleaning
2.3.4 Decontamination
2.3.5 Grinding
2.3.6 Storage and packaging
2.3.7 Summary and challenge
2.3.8 Sources of information
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Module 2 - Transformation and quality of raw materials
2.3. UNIT 3 – Dry herb processing
d) Decontamination
E. Stahl-Biskup and Francisco Saez, The genus Thyme, 2002
Food and Drug Administration (FDA)
Lilie et al. (2007)
Dubek (1996)
Leife (1992)
Mercati (1992)
Hosokawa Micron Europe BV
Mc Cormick
Comparison of methods of herbs and spices Decontamination, Agnieszka
BRODOWSKA*, Krzysztof ŚMIGIELSKI – Institute of General Food
Chemistry, Lodz University of Technology, Lodz, Poland; Agnieszka NOWAK
– Institute of Fermentation Technology and Microbiology, Lodz University of
Technology, Lodz, Poland
Continuous Decontamination Plants for Spices and Herbs”, Ventilex
An innovative microwave process for microbial decontamination of spices
and herbs, Basem F. Dababneh
Radiation decontamination of herbs and spices, Andrzej G. Chmielewski &
Wojciech Migdał
2.3.1 Introduction
2.3.2 Threshing
2.3.3 Sorting and cleaning
2.3.4 Decontamination
2.3.5 Grinding
2.3.6 Storage and packaging
2.3.7 Summary and challenge
2.3.8 Sources of information
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Module 2 - Transformation and quality of raw materials
2.3. UNIT 3 – Dry herb processing
e) Grinding
E. Stahl-Biskup and Francisco Saez, The genus Thyme, 2002
f) Storage and packaging
International Trade Centre (UNCTAD/WTO), 1999. Packaging manual for
dried herbs and spices (ISBN 92-9137-114-9). www.intracen.org
American Society for Testing and Materials. Standard guide (F1640-03) for
packaging materials for foods to be irradiated and a Standard guide (F1885-
04) for irradiation of dried spices, herbs, and vegetable seasonings to control
pathogens and other organisms (www.astm.org).
International Atomic Energy Agency. Packaging approved in the USA and in
the UK, for the packaging and irradiation of food
(www.iaea.org/icgfi/packaging-dat-usa.pdf ,and
www.iaea.org/icgfi/packaging-dat-uk.pdf).
Bakowski and Michalik (1988)
International Trade Centre, Packaging for organic food, 2012
2.3.1 Introduction
2.3.2 Threshing
2.3.3 Sorting and cleaning
2.3.4 Decontamination
2.3.5 Grinding
2.3.6 Storage and packaging
2.3.7 Summary and challenge
2.3.8 Sources of information
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2.4 UNIT 4 - Extraction and concentration techniques
Module 2 - Transformation and quality of raw materials
2.4. UNIT 4 – Extraction and concentration techniques
2.4.1 Extraction of essential oils
2.4.2 Water distillation
2.4.3 Steam distillation
2.4.4 Distillery requirements
a) Site
b) Distillation charge
c) Still
d) Boiler
e) Condenser
f) Oil separator
g) Storage
2.4.5 Extraction yield
2.4.1 Extraction of essential oils
2.4.2 Water distillation
2.4.3 Steam distillation
2.4.4 Distillery requirements
2.4.5 Extraction yield
2.4.6 Summary and challenge
2.4.7 Sources of information
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Module 2 - Transformation and quality of raw materials
2.4. UNIT 4 – Extraction and concentration techniques
2.4.6 Summary and challenge
a) Summary
This unit allows the learner to know:
• How to extract essential oils.
• How to design a distillation unit.
• The main yields of extraction.
b) Weekly challenge
2.4.1 Extraction of essential oils
2.4.2 Water distillation
2.4.3 Steam distillation
2.4.4 Distillery requirements
2.4.5 Extraction yield
2.4.6 Summary and challenge
2.4.7 Sources of information
Could you please describe the process of steam distillation.
Could you calculate the total cost of steam distillation (cost of facility
+ cost of energy) for 1 hectare of herb (you can choose your herb,
the size of the still and the kind of energy).
This week, we ask you to do the following challenge:
Share your answers on the forum
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Module 2 - Transformation and quality of raw materials
2.4. UNIT 4 – Extraction and concentration techniques
2.4.7 Sources of information
a) Extraction of essential oils
E. Stahl-Biskup and Francisco Saez, The genus Thyme, 2002
b) Water distillation
FAO, Herbs, spices and essential oils, 2005
c) Steam distillation
Maria Lis-Balchim, The genus Lavandula, 2002
Extracting Bioactive Compounds for food products, CRC Press, 2009
FAO, Herbs, spices and essential oils, 2005
d) Distillery requirements
FAO, Herbs, spices and essential oils, 2005
e) Extraction yield
https://www.youtube.com/watch?v=G9IbJNHPxfs
https://www.youtube.com/watch?v=5EqIXoZUllM
L’aromathérapie exactement, Pierre Franchomme, 2001
2.4.1 Extraction of essential oils
2.4.2 Water distillation
2.4.3 Steam distillation
2.4.4 Distillery requirements
2.4.5 Extraction yield
2.4.6 Summary and challenge
2.4.7 Sources of information
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2.5 UNIT 5 - Quality management
Module 2 - Transformation and quality of raw materials
2.5. UNIT 5 – Extraction and concentration techniques
2.5.1 Quality Management System
a) Quality manual
b) Methodological instructions
c) Job descriptions
d) Quality records
2.5.2 HACCP principles
a) Conduct analysis
b) Identify Critical Control Points (CCPs)
c) Establish target levels and critical limits
d) Establish monitoring system
e) Establish corrective action
f) Establish verification
g) Establish documentation
2.5.1 Quality Management System
2.5.2 HACCP principles
2.5.3 HACCP steps
2.5.4 Good Manufacturing Practices
2.5.5 Summary and challenge
2.5.6 Sources of information
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Module 2 - Transformation and quality of raw materials
2.5. UNIT 5 – Extraction and concentration techniques
2.5.3 HACCP steps
a) Assembling of an HACCP team
b) Description of the product and its distribution
c) Identification of product intended use and consumers
d) Development of process flow diagrams
e) On-site verification of flow diagram
f) Hazard analysis
g) Determination of Critical Control Points
h) Establishment of critical limits for each CCP
i) Establishment of o monitoring system for each CCP
j) Establishment of corrective actions for each CCP
k) Verification of the HACCP plan
l) Establish record keeping and documentation
2.5.1 Quality Management System
2.5.2 HACCP principles
2.5.3 HACCP steps
2.5.4 Good Manufacturing Practices
2.5.5 Summary and challenge
2.5.6 Sources of information
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Module 2 - Transformation and quality of raw materials
2.5. UNIT 5 – Extraction and concentration techniques
2.5.4 Good Manufacturing Practices
a) Personnel
i. Disease control
ii. Cleanliness
b) Education and training
c) Buildings and facilities
i. Grounds
ii. Plant construction and design
d) Sanitary operations
i. General maintenance
ii. Substances used in cleaning and sanitizing
iii. Storage of toxic materials
iv. Pest control
v. Sanitation of food-contact surfaces
vi. Storage and handling of cleaned portable equipment and utensils
e) Sanitary facilities and controls
i. Water supply
ii. Plumbing
iii. Toilet facilities
iv. Hand-washing facilities
v. Rubbish disposal
2.5.1 Quality Management System
2.5.2 HACCP principles
2.5.3 HACCP steps
2.5.4 Good Manufacturing Practices
2.5.5 Summary and challenge
2.5.6 Sources of information
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Module 2 - Transformation and quality of raw materials
2.5. UNIT 5 – Extraction and concentration techniques
2.5.5 Summary and challenge
a) Summary
This unit allows the learner to know:
• The logic framework of a Quality Management System
• HACCP principles
• How to built a HACCP plan
• What are the main Good Manufacturing Practices to follow
• What are the regulations to respect
b) Weekly challenge
2.5.1 Quality Management System
2.5.2 HACCP principles
2.5.3 HACCP steps
2.5.4 Good Manufacturing Practices
2.5.5 Summary and challenge
2.5.6 Sources of information
This week, we ask you to do the following challenge:
Share your answers on the forum.
According to the document references, please list all the regulations
and requirements that you will be constraint to follow in the frame of
your project.
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Module 2 - Transformation and quality of raw materials
2.5. UNIT 5 – Extraction and concentration techniques
2.5.6 Sources of information
a) Quality Management System
World Health Organization Good Manufacturing Practices guidelines.
ISO 9001.
European Herb Growers’ Association (Europam) Good Agricultural Practices
Directive 93/43/EEC
http://www.fao.org/docrep/005/Y1579E/y1579e03.htm
b) HACCP principles
UESS, Master ANSENS
c) HACCP steps
UESS, Master ANSENS
Guidelines for Good Agricultural and Wild Collection Practice (GACP) of
Medicinal and Aromatic Plants, Europam
2.5.1 Quality Management System
2.5.2 HACCP principles
2.5.3 HACCP steps
2.5.4 Good Manufacturing Practices
2.5.5 Summary and challenge
2.5.6 Sources of information
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Module 2 - Transformation and quality of raw materials
2.5. UNIT 5 – Extraction and concentration techniques
d) Good Manufacturing Practices
Quality Minima Document, European Spice Association
Guidelines for Good Agricultural and Wild Collection Practice (GACP) of
Medicinal and Aromatic Plants, Europam
Good manufacturing practices: updated supplementary guidelines for the
manufacture of herbal medicine, World Health Organization
Guideline on good agricultural and collection practice for starting materials of
herbal origin (GACP), European Medicine Agency
Regulation (EC) n°178/2002 of the European Parliament and of the Council
of 28 January2002 laying down the general principles and requirements of
food law, establishing the European Food Safety Authority and laying down
procedures in matters of food safety
Commission regulation (EC) n°2073/2005 of 15 November 2005 on
microbiological criteria for foodstuffs
Regulation (EC) n°852/2004 of the European Parliament and of the Council
of 29 April 2004 on the hygiene foodstuffs
Regulation (EC) n°882/2004 of the European Parliament and of the Council
of 29 April 2004 on official controls performed to ensure the verification of
compliance with feed and food law, animal health and animal welfare rules
2.5.1 Quality Management System
2.5.2 HACCP principles
2.5.3 HACCP steps
2.5.4 Good Manufacturing Practices
2.5.5 Summary and challenge
2.5.6 Sources of information
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2.6 UNIT 6 - Raw material transformation organization
(planning and cost control)
Module 2 - Transformation and quality of raw materials
2.6. UNIT 6 – Raw material transformation organization (planning and cost
control)
2.6.1 Methodology
a) Investment cost
b) Production cost
c) Variable costs
d) Fixed costs
e) Product price determination
2.6.2 Constraints
a) Pluriannual plants
b) Several harvests per year
c) Removal cost
2.6.3 Case study
a) Organic savory
2.6.1 Methodology
2.6.2 Constraints
2.6.3 Case study
2.6.4 Summary and challenge
2.6.5 Sources of information
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Module 2 - Transformation and quality of raw materials
2.6. UNIT 6 – Raw material transformation organization (planning and cost
control)
2.6.4 Summary and challenge
a) Summary
This unit allows the learner to know:
• How to establish your business plan
• What are the specificities and constraints related to herbs to take into
account
• How to built and present your business plan
b) Weekly challenge
2.6.1 Methodology
2.6.2 Constraints
2.6.3 Case study
2.6.4 Summary and challenge
2.6.5 Sources of information
This week, we ask you to do the following challenge
Share your answers on the forum
According to your project, please establish the business plan of your
company.
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2.6.5 Sources of information
a) Methodology
Cost-Benefit Analysis of Spear Mint Cultivation for Herbal Production, 2014
b) Constraints
International Journal of Recent Research in Commerce Economics and
Management (URRCEM). Vol.1, issue 3, pp: (83-88), Month: October-
December 2014, available at. www.paperpublications.org
c) Case study
Chambre d’agriculture de Lorraine, plantes aromatiques et médicinales,
2005
Chambre d’agriculture de Rhône-Alpes, fiches technico-économiques
Herb Production, Value Addition & Marketing, 2014
Coûts de production et éléments techniques du safran de Provence, 2014
http://kouprod.com/accueil-1.html
http://oad.arvalis-infos.fr/coutproduction/coutproduction.asp
Module 2 - Transformation and quality of raw materials
2.6. UNIT 6 – Raw material transformation organization (planning and cost
control)
2.6.1 Methodology
2.6.2 Constraints
2.6.3 Case study
2.6.4 Summary and challenge
2.6.5 Sources of information