SAE:  Processing creamed corn in food processing facility.
Description:

-        This project requires the student to have access to a Food Processing Facility, canning plant, for the student’s business or other another means to blanch the corn.  Fish cookers could be used to accomplish this.

-        The business will involve shucking, silking, blanching, cutting and bagging corn for customers on a set cost per ear or bag.

-        This SAE will build basic business management skills such as customer relations, bookkeeping, scheduling, advertising and quality control.

-        This project will allow the student a chance to see how a food processing company operates, but on a much smaller scale.

-        Basic equipment needed for the SAE includes corn cutters, knives, pans, measuring cups, ice chests and timers.

 

 

Factors To Consider

Ranking:
1 = lowest
10 = highest

Time required

8

Investment

2

Equipment needed

5

Skills required

2

Facilities required

10

Land required

1

Labor Intensity

9

Potential for income

9

Transportation required

1

Expansion possibilities

6

Expertise needed

2

Advertising needed

8

Susceptible to disease

1

Susceptible to insects

1

Suitable for residential areas

 9

 

Other (specify)

Length of production cycle

 3 Months

Regional

 Statewide

When to start project

 Summer

 

Notes:

   Fish cookers with strainers can be used to blanch corn if boiler is not available.

 

Sources of Additional Information:

  Area Teachers

  Agricultural Educators with Food Processing Facilities