On the surface, starting an ice cream production business in Nigeria seems easy enough; you simply buy the equipment and ingredients, then start churning out your product. However, as with any other business endeavor, there are many things to consider before setting up shop and selling your product to potential consumers. This article will explain some of the processes involved in starting an ice cream production business in Nigeria and also help you determine if this type of small business is the right fit for you.
Equipment you need for Ice Cream Production Business in Nigeria
Local equipment you might need includes buckets, spoons, and ingredients. If you want your ice cream to look presentable and professional, it’s important that you invest in some good-quality equipment as well. For example, if you want to offer a range of flavors, like chocolate chip mint or matcha strawberry sorbetto, invest in a soft serve machine. These machines cost between N50,000 and N1million —cheaper versions tend to break easily. You can also get a variety of freezers for different types of ice cream; hard freeze freezers are best for hard scoop ice creams, while soft freeze freezers are better for softer varieties.
The most expensive part of starting an ice cream business is usually labor costs: it takes time to make each batch, so you will probably have to hire at least one employee. This is especially true if you don’t have enough storage space at home for all your ingredients! Once you have everything you need, start advertising! Get a website up and running (if you don’t already have one), put up posters around town with your phone number on them, set up a Facebook page…you name it. And remember: just because there aren’t any competitors nearby doesn’t mean there isn’t any demand for ice cream. People will always be willing to buy ice cream, no matter where they live. Just make sure you sell high quality products and treat your customers right! In general, when you are trying to figure out how to start an ice cream production business in Nigeria, try not to think too big. Instead of focusing on growing your company into a national brand right away, consider local competitions and festivals first. It’s much easier to sell ten pints of salted caramel gelato at your local street fair than it is to sell twenty pints at a city-wide festival that draws hundreds of people every year.
Ingredients and cost of Ice Cream production
Before you start your ice cream production business, make sure you have all your ingredients and tools. You’ll need milk, sugar, vanilla extract and eggs. Add any flavors or mix-ins you want (such as chocolate chips or cookie crumbs) at home; it will save you money in comparison to buying pre-packaged goods. The cost of ingredients should be less than N25,000—you can even find many of them at food banks. Your biggest expense will be a freezer, which costs around N150,000 on average. If you don’t have enough cash on hand for that purchase, consider borrowing from friends or family members until you get up and running. Once you have all your supplies in place, check out our guide to making homemade ice cream for step-by-step instructions on how to get started! For more information about starting an ice cream production business, check out Bplans’ free guide: How to Start a Small Business: Starting An Ice Cream Production Company. This resource provides detailed information about what it takes to get started, how much you can expect to spend and ways to generate revenue with your new company. It also includes expert advice from successful entrepreneurs who share their insights into how they built their businesses from scratch – so you can learn from their mistakes and avoid common pitfalls along the way.
Making the Ice cream base
Making your own ice cream base is easier than you might think. The flavor of your ice cream depends entirely on what kind of milk, cream, and other ingredients (like sugar) you use. You’ll want to keep these things relatively simple while still creating something that tastes good and isn’t too difficult to make. Although it will take a little bit of experimenting, you should be able to create a decent ice cream base without investing much time or money. Just start with basic ingredients like whole milk, heavy cream, sugar, vanilla extract, and some eggs for richness. The more flavors you add from there—fruit purees like banana or strawberry are great additions—the more complex your final product will be. Mix all of your ingredients together thoroughly and then pour them into a container to freeze. Once they’re frozen solid, mix them up again before transferring them back into another container for storage until you’re ready to serve them. It may seem like a lot of work, but making your own ice cream base can help you save money and give you control over exactly how it tastes. Plus, there’s nothing quite as satisfying as taking pride in knowing exactly how everything went into your finished product.
The mixing and freezing process in Ice cream production
The first step involves mixing ingredients in a bowl using a paddle attachment and then transferring it into a machine called a ‘freezer’. The freezing process is almost immediate and lasts for about 20 minutes. After that, you wait for another 20 minutes before putting it through another process known as ‘hardening’ before packaging.
You need about 50 litres of ice cream mix to produce one ice cream of 500 ml. About 1kg of sugar and 150g of fat goes into one litre of ice cream mixture. This means you would require more than 5kg of sugar and 2.5 kg of fat to make 50 litres of ice cream mix! If your final product has less than 10% overrun (the percentage by which volume increases due to expansion during freezing), your product will be labelled as low-fat or light ice cream; if it has between 10% and 15%, it will be labelled as medium-fat; anything above 15% is considered high-fat or premium. Overrun also determines whether your ice cream will have chunks or not. Chunks are added to give texture to ice creams with a lower overrun.
They can also add flavour and appeal to customers, especially children who find smooth textures boring. Of course, chunks do not go well with every flavour; some may taste weird while others may appear strange on certain types of ice creams like fruit flavours that don’t include chunks already. For example, pineapple chunks won’t look good on vanilla ice cream. As such, shops usually ensure they know what their clients want when they decide to add them. So how many cups of milk does it take to make 100 litres of ice cream? Well, we all know that 100ml = 1 cup so just multiply 100 x 3 and you get 300 cups of milk required for making 100 litres of ice cream! And how much money could you make from selling 100 litres of ice cream at N100 per cup? That’s N3,000! But remember, you still have to pay for electricity bills, transportation costs, salaries etc. But even after deducting these costs from your earnings, wouldn’t it be nice to start earning extra income with something as easy as ice cream production? It might seem too good to be true but I assure you it isn’t. All you need is passion and determination.
Decorating your ice cream cones
An ice cream cone, also known as a cornet or wafer cone, is a cone-shaped pastry used for serving ice cream. The ice cream is usually placed into it by means of a scoop. It can also be rolled or folded and eaten with a spoon. In some regions, it may also be served on a plate or dish instead of being put on top of another dessert item. A single serving is called a scoop (North America) or helmet (New Zealand). Smaller cones are sometimes called cornets. Cones come in many different sizes, including mini cones (about 2 inches / 5 cm long), regular size (about 4 inches / 10 cm long), jumbo size (about 6 inches / 15 cm long), and King Cone size (about 8 inches / 20 cm long).
In ancient times people ate food out of bowls. They soon realized that they could roll their food up in pieces of bread or leaves which made eating easier. The earliest cones were probably just pieces of flatbread, rolled into a cone shape and used to scoop ice cream, rather than baked as they are today. The first cones were invented by Italian immigrants working at America’s first ice cream factory, opened by Jacob Fussell in 1851 on Chestnut Street in Philadelphia, Pennsylvania.
Add-ons like sprinkles, nuts etc.
It’s best to choose high-quality ingredients that are all-natural, fresh and free of preservatives. Add some nuts, sprinkles or even a drizzle of chocolate sauce on top. At any given time you should have at least 3-4 flavors available so that customers can try something new whenever they visit your store. It’s usually a good idea to have one non-dairy flavor option too like mango or orange sherbet. This will allow vegan customers to enjoy your ice cream as well. If you don’t want to make everything from scratch, then consider getting pre-made mix from somewhere like Blue Bell Homemade Vanilla Ice Cream Mix. It comes with easy instructions and is very simple to use. Once it’s made it will keep for several weeks in your freezer if stored properly (in a Ziploc bag). You can also buy premade cones which is another great way to save time when making ice cream at home! All you need to do is fill them up and place them back in your freezer until you’re ready to serve them. One final thing: Don’t forget to always check expiration dates before buying anything!
Marketing strategy for your Ice cream production Business
The market for ice cream in Nigeria and the world at large is big and getting bigger. The National Soft Drink Association reports that Americans consumed more than 7 billion gallons of ice cream, frozen yogurt, sherbet and sorbet in 2011 (the most recent year for which statistics are available). In 2014, those numbers increased to 8.4 billion gallons, a 6 percent increase over 2013. This trend is expected to continue as sales of frozen treats topped traditional soft drinks for the first time ever—worth $23 billion (!) last year. According to data from Statista, global demand for ice cream is projected to grow at a compound annual growth rate of 3.8 percent between 2015 and 2020, reaching more than 35 million tons by 2020. If you’re looking for a business with huge potential but relatively low startup costs, consider entering into the world of homemade or commercial ice cream production. There are no real barriers to entry: just pick your flavors, buy some equipment and supplies, get busy churning out scoops and cones, then get ready for some sweet success! This is how far we can help you start your own ice cream business in Nigeria.