- transformation of raw agricultural products into prepared ingredients ready for [[meal production]], includes: - Cleaning/washing - Preservation (canning, drying, freezing) - Milling/grinding - Butchering - Packaging - Storage ### Inputs #### Financial Inputs ##### Summary Total Initial Investment: $1.6M Total Annual Operating: $255,000 Per Person Costs: - Initial: $1,600 (amortized over 15 years = $107/year) - Annual Operating: $255/person/year - Total Annual Cost Per Person: ~$362 ##### Processing Areas | Area | Initial Cost | Annual Operating | Space Needed | Details | |------|--------------|------------------|--------------|----------| | Butcher Shop | $300,000 | $45,000 | 1,000 sq ft | Meat processing, cold storage, packaging | | Preservation Kitchen | $400,000 | $50,000 | 1,500 sq ft | Canning, dehydrating, fermenting equipment | | Grain/Dry Processing | $350,000 | $40,000 | 1,000 sq ft | Mills, cleaning, packaging equipment | | Root Cellar | $200,000 | $30,000 | 2,000 sq ft | Temperature/humidity controlled storage | | Dairy Processing | $250,000 | $50,000 | 1,000 sq ft | Pasteurization, cheese, yogurt production | | Cold Storage | $100,000 | $40,000 | 1,000 sq ft | Walk-in coolers and freezers | | **Total** | **$1.6M** | **$255,000** | **7,500 sq ft** | | #### Labor Inputs Total Annual Hours: 35,000 Hours Per Person Per Year: 35 ##### Processing Tasks | Task Category | Hours/Year | % of Total | Peak Seasons | Critical Timing | Notes | |---------------|------------|------------|--------------|-----------------|--------| | Produce Processing | 8,000 | 23% | Summer/Fall | Yes | Cleaning, sorting, initial prep | | Meat Processing | 4,000 | 11% | Year-round | Yes | Butchering, packaging | | Grain Processing | 3,000 | 9% | Post-harvest | No | Cleaning, milling | | Preservation | 7,000 | 20% | Summer/Fall | Yes | Canning, drying, fermenting | | Dairy Processing | 4,000 | 11% | Year-round | Yes | Milk, cheese, yogurt | | Storage Management | 3,000 | 9% | Year-round | No | Inventory, rotation | | Equipment Maintenance | 2,000 | 6% | Year-round | No | Cleaning, repairs | | Quality Control | 2,000 | 6% | Year-round | Yes | Testing, monitoring | | Training/Documentation | 2,000 | 6% | Year-round | No | Staff development | | **Total** | **35,000** | **100%** | | | | ### Outputs #### Processing Capacity | Category | Annual Volume | Processing Methods | Storage Requirements | Notes | |----------|---------------|-------------------|---------------------|--------| | Fresh Produce | 300,000 lbs | Wash, sort, pack | Cold storage | 24-48 hr turnover | | Preserved Produce | 150,000 lbs | Can, dry, ferment | Shelf-stable | Year-round supply | | Meat Products | 100,000 lbs | Cut, package, freeze | Freezer | 6-month supply | | Grain Products | 100,000 lbs | Mill, package | Dry storage | 12-month supply | | Dairy Products | 80,000 lbs | Pasteurize, culture | Cold storage | Weekly production | #### Quality Standards - Professional food safety protocols - Batch tracking and testing - Standardized recipes and procedures - Regular staff training - Equipment maintenance schedules - Temperature monitoring - Inventory management system ### Arguments for Numbers 1. **Processing Loss** - Individual: Limited skill and equipment leads to 20% loss - Family: Better but still inefficient at 15% loss - Community: Professional techniques and equipment reduce to 5% loss 2. **Storage Loss** - Individual: Limited storage options lead to 25% loss - Family: Better but not optimal at 20% loss - Community: Professional storage systems reduce to 8% loss 3. **Labor Efficiency** - Individual: Setup/cleanup overhead limits to 4 lbs/hr - Family: Some economies of scale achieve 8 lbs/hr - Community: Optimized workflows enable 25 lbs/hr