AboutJ. Peter Clark Expertise How various processed foods are made; ways to improve manufacturing; how to make a new food product.
Experience Employment history: Research Engineer, U.S.Agricultural Research Service, Associate Professor Chemical Engineering, Virginia Tech, Director of Research, Continental Baking Company, President, Epstein Process Engineering, Inc., Vice Presdent Technology, Fluor Daniel, Inc., Consultant to the Process Industries
Organizations: American Institute of Chemical Engineers (Fellow) Institute of Food Technologists, American Association of Cereal Chemists, American Association of Candy Technologists, American Society of Agricultural Engineers,
Publications: Several Encyclopedias (Kirk and Othmer, Chemical Technology; Food Science, Food Technology and Nutrition; Wiley Encyclopedia of Food Science and Technology; Encyclopedia of Life Support Systems); five books, two book chapters; numerous journals.
Education: BSChE Notre Dame PhD University of California, Berkeley
Awards: AIChE Food, Pharmaceutical and Bioengineering Division Award 1998
Clients: Major food processing and pharamaceutical companies.
Question Iam a zambian citizen intending to venture in peanut butter production.can you furnish me with the following.
1technology and equipment used
2cost of equipment and machinery
3outlineof the facility layout
4manpower needed to operate factory
5electric power
Answer I can answer some of your questions in a general way, but the details depend on other information, such as how much product you want to make, where it is located, how the product is marketed in your country, productivity of labor, etc.
1. Peanut butter is made by shelling peanuts, roasting, blanching (removing skins), grinding, mixing with salt, sugar and, sometimes, emulsifier, filling jars, capping jars, labeling, and case packing. Each of those steps has a piece of equipment. Companies such as APV and others often offer complete lines.
2. The cost will depend on size, degree of automation and whether it is used or new. To the bare cost of equipment must be added the cost of shipping, installation and support equipment, such as hot water. For a moderate commercial scale operation, I would estimate a cost of several hundred thousand dollars US.
3. The layout depends on whether you use a new or existing facility, whether you need to store raw peanuts and finished goods, etc. The actual production space may not be very large but you also need office, changing rooms, toilets, break rooms, lab, etc.
4. The manpower depends on the degree of automation. In Zambia, labor is probably not expensive, so you should do manual case packing, for instance, which might take 3 - 4 people. The shelling, roasting, blanching and grinding can be tended by 1 - 2 people. Filling, capping and labeling are typically tended by 1 - 2 people. Additional people are needed in shipping and receiving, in the lab, in the office and for general resupply of materials.
5. The electric power depends on the size of the line. You also need fuel for the roaster. The equipment supplier can give more precise data.
