Local produce preserving unit for growers and shops

Wholesalers, grocers, delis and cafes, online customers, and local growers paying for contract preserving.

You earn from wholesale sales of your own range and from per-batch or per-jar fees for preserving other people's produce.

• Food production and batch consistency
• Food safety systems and records
• Building relationships with growers and buyers
• Managing stock, costs and suppliers

• Council approval and registration for the premises, and any state food authority requirements
• Food Standards Code rules on labelling, allergens and traceability, especially if you preserve for other brands
• Safe processing of low-acid foods and a documented food safety plan
• Workers compensation insurance once you hire, plus public and product liability cover
• Seasonal supply and equipment costs, so check you can cover the lease through quiet months

Estimates suggest startup costs are typically around $25,000 to $100,000, depending on your unit lease, food production equipment, fit-out and initial stock. Check you can cover the lease through quiet seasonal months before committing.

Monthly revenue is typically estimated at around $6,000 to $30,000, depending on your mix of own-brand sales and contract preserving, your buyers and your pricing. Seasonal supply can affect this, and revenue is not profit.

Check council approval and registration for your premises, plus any state food authority requirements. Also check Food Standards Code rules on labelling, allergens and traceability, safe processing of low-acid foods, a documented food safety plan, and workers compensation and liability insurance.