Elijha’s Promise Dry Soups

1. Elijha’s Promise Dry Soups Project Aim Inexpensive and great tasting quick-cook dry soup mix produced with high quality ingredientsUse Elijha’s Promise culinary staff/volunteers to produce to productDevelop job skills for Elijha’s Promise clientele Profit making enterprise

2. Project Team Members • Kevin Battell - Research and Development • Linda Gavin - Business and Process Development • Lisanne Finstone - Executive Director, Elijha’s Promise • Dr. Henryk Daun - Project Information and Coordinator

3. Market Potential Consumer Survey Statistics • 60% of surveyed consumed this type product (dry soup). • Average of 8 servings/month/household (1 serving =22grams). • Low income population in New Brunswick New Jersey. = 11,454 people • Average household size = 3.23 people.

4. Market Potential Market potential from Consumer Survey 11,454/3.23 x 0.60 x 8 x 12 x 22x10-6grams = 4.49 tons/year Sales Potential(assuming 80% success rate in marketing effort) 11,454/3.23 x 0.60 x 8 x 12 x 22x10-6 grams x 0.80 = 3.59 tons/year From a Realistic Point • Consumer survey indicates 60% would buy this product • Consumer survey indicates 8 servings/month • Assume 1% of market share 11454/3.23 x 0.6 x 8 x 12 x 22x10-6 grams x 0.01 = .045tons/year 0.045 tons/year x 1.0x106 lbs/ton= 45,000 lbs./year

5. Market Potential • Market Information Analysis

6. Market Information Analysis Cont. US statistics • Dry soup sales ~ 21% soup users. • Average annual US soup consumption/person = 10 cups (330g) New Brunswick statistics • 11,454 low income individuals(.21) = 2405 potential customers • 2405 potential customers(.73 lbs/year)= 1756 lbs/year New Jersey statistics • 703,000 low income individuals(.21) = 147,630 potential customers • 147,630 potential customers(.73 lbs/year)= 108,000 lbs/year

7. Cost • Materials Profit Projections • Packaging approximately cost of materials ~ $0.40 • Processing minimal • Profit ($0.20 profit margin / 4 serve pack @ $1.00 retail) • Customer Survey ~ $30,000 / year • Market analysis ~ $1171 - $72,000 / year

8. Cajun Black Bean Soup 1 serving = 33 grams Prototype Description Directions: add 1 part ingredients to 3 parts boiling water cover and stirring occasionally. Let stand for 7 to 10 minutes.

9. USDA COMMERCIAL ITEM DESCRIPTIONSOUP MIXES, DEHYDRATEDA-A-20329AAugust 24, 2000 • DEHYDRATED PRODUCT • REHYDRATED PRODUCT

10. Processing Description • Identify processing and storage capacity • Throughput needs • Process area size • Identify Supplier • Price • Quality • Reliability • Receiving and Storage of Ingredients • Capacity • Quality Control • SOP • Packaging Mix • Equipment • Worker Training • SOP • Mixing of Ingredients • Equipment • Worker Training • SOP • Weighing-out of Ingredients • Equipment • Worker Training • SOP • Storage of Finished Product • Capacity • Quality Control • SOP • Delivery of Finished Product • Equipment • Training

11. Packaging Considerations and Shelf Life Package Options • Flexible Film pouch - LDPE • Foil pouch -- Aluminized paper • Ridged Container (bulk storage) - PVC Supplier LPS Industries 10 Caesar Place, Moonachie, NJ 07074 Shelf Life(Black Beans) • 12 months @ 80 F

12. Product Labeling Nutritional Facts Serving size 33g Calories 110 Calories from fat 7.5 % Daily Value Total fat 1 g 1.5 Saturated Fat 0g 0 Cholesterol 0mg 0 Sodium 310mg 13 Total Carbohydrates 21g 7 Dietary Fiber 4.5g 17 Sugar 4.5g Protein 6 g Vitamin A 5% Vitamin C 2% Calcium 8% Iron 10%

13. Product Sensory Evaluation • Objective Understand sensory quality of current product formulation and provide improvements • Results

14. Product Sensory Evaluation • Comments • Vegetable size small, needs more uniform size • Greater vegetable amounts • Texture too thin

15. Recommendations to Management “All natural and healthy truly quick-cook bean soup” • Continue development and refine product • Startup cost analysis • Investigate GMP’s Product Launch Timeline - 1 to 2 months