The Systematic Liquidity Capital for Ham Processing with Bufferglucose Fortior®️ Technology
with Higher Yield on 100 kg of Pure Muscle Meat – Results 130 kg – 150 kg – 180 kg or 200 kg
The economic basis of a business can be evaluated as the added value of the raw material processed.
Indeed, through a certain activity, raw materials are converted into saleable products: these are ‘goods’.
This study will therefore focus on an analysis of what a ‘good’ actually is.
The possession of a product, whether natural or manufactured, results in the possession of a good. When something is natural or has been transformed into a good by simple human intervention, it is easy to determine its value. But if the good is the result of a more or less complicated process, this calculation becomes much more difficult. One will have to analyse the time and costs required to convert the raw material into a good.
VALUE + MONEY + VALUE
_______________________________________ = Liquid money
THEORY + PRACTICE + THEORY
We will examine this statement in more detail using an example.
The meat products industry can be divided into five categories, for each of which a line production can be set up:
- Salted products
- Dry sausages (salami and similar products)
- Heated sausages and similar products
- Heated hams and similar products
- Liver preparations
Let us take the production of heated ham, for example, which is a product with many export opportunities. To simplify matters, let us assume that we have a fully equipped factory with a weekly capacity of 100 tonnes. In practice, no working capital will be required as we work according to the VALUE – MONEY – VALUE scheme.
Raw materials can be purchased on a 30-60 or 90-day basis, as the money will flow continuously and quickly. At first glance, this may seem rather difficult, but it will be a test for the management.
Especially at the start, the commercial and organisational skills of the manager will have to come to the fore, which is, after all, the cornerstone of the whole business.
The economic cycle, which begins with raw materials and ends on the consumer’s table, generally follows the traditional path. If new paths are to be sought, a great deal of imagination, willpower and perseverance will be required. A number of problems (N°) will have to be solved and theory will have to be put into practice.
Such problems are:
- The process to be followed, whereby only those additives may be used that ensure good quality and high efficiency
- The registration of trademarks and, where applicable, patents
- The product must comply with legal requirements
- Publicity and advertising, i.e. promoting awareness and encouraging consumers to buy
- Drawing up the production schedule
- Implementing the formula:
V – M – V
__________
T – P – T
- Organising and mapping out the sales policy and distribution
- The technical side of the problem: purchasing fresh meat and the right additives
- Payment and collection (export, documentary credit)
- The timing for bringing the product to market.
The product with added value Ham processing
A “product” is primarily a material thing that, due to its properties, satisfies one or more human needs. The value of a product depends on its qualities, such as colour, taste, aroma, texture, shelf life, etc. It is therefore important to achieve the highest possible return and the best quality. You are not the only one on the market, which is competitive.
By virtue of its usefulness, i.e. by satisfying a human need, an item acquires a “utility value”. Meat, salt, PH LIQUID®, BUFFERGLUCOSE FORTIOR®, ham, etc. are all goods that have a certain utility value because they satisfy a need.
This utility value does not depend on the amount of labour required to transform a raw material into a product; many other factors can play a role here. When talking about utility value, we always have a quantitative determination in mind: pieces, litres, kilograms, tonnes, etc. The utility value of a thing is the basis of wealth, which also has a social content.
In our social context, utility value is the material carrier of “exchange value”. Exchange value is therefore the quantitative relationship that allows the utility value of one good to be exchanged for the utility value of another good, a relationship that can vary both in time and space. The exchange value of a thing therefore appears to be something random and of purely relative value. Being defined as inherently and immanently linked to a particular commodity, exchange value seems to be a contradiction in terms.
A particular product, e.g. a ham, can be exchanged for X litres of milk or Y kilograms of salt or Z grams of gold, etc., i.e. in different proportions against other goods. A ham therefore has different exchange values. But since X litres of milk, Y kilograms of salt, and Z grams of gold can replace each other, they all have the same exchange value. So the applicable exchange value of a commodity is an equality, the presence of something that is inherent in the commodity, contained in it and yet different from it. Let us take two commodities, e.g. ham and salt. Whatever their individual exchange values may be, both can be represented by an equation in which a given quantity of salt, e.g. 1 kg of ham = 100 kg of salt. This means that in two different things, 1 kg of ham and 100 kg of salt, there is something they have in common. Both are equal to a third thing, the exchange value, but that in itself differs from both. This can be clarified using an example from geometry: to determine and compare flat figures, they are broken down into triangles. The triangle is now defined as the product of the base and half the height, which is completely different from the figure under consideration. In the same way, exchange value can be defined as something that they both have in common and yet is completely different from them. This element that all goods have in common can be neither a geometric nor a chemical nor any other psychological property. Only their physical properties can be taken into account insofar as they determine their utility value. On the other hand, this abstraction determines their exchange value. Consequently, one exchange value is equal to another when the quantitative ratio of one to the other is present. As far as utility values are concerned, goods can only differ qualitatively, while exchange values can only vary quantitatively. Regardless of their utility value, goods have another characteristic in common: they are the fruits of human ‘labour’.
Thus, apart from their utility value, the value of goods is determined by the value of the raw materials plus the amount of human labour required for their production. The more labour required, the more valuable the goods. From this, one might conclude that the slower and more inefficient the labour, the more valuable the goods will be. This is obviously not true.
By ‘labour’ we mean homogeneous human labour. Normal labour is the average of all human activity, produced by the average state of technology, the efficiency of the machines used, the social climate, etc., and even the psychological motivation of the workers. The labour value will therefore vary from place to place. The labour value will therefore be directly proportional to the labour expended and indirectly proportional to productivity. We can represent the utility value of a product as follows:
One of the factors of productivity, the yield or return, will determine the labour/productivity factor, the quotient of which will decrease with an increase in productivity.
Given that the exchange value is equal to the market value, it is clear that, all other factors remaining equal, an increase in yield will result in an increase in X. In other words: a higher yield means a greater profit.
Using PH Liquid/Buffer Glucose Fortior® additives increases the yield. For example, when preparing heated hams, yields of 106 to 115% are achieved. Using our processes therefore ensures a stronger position in the market. By putting it on the system
will ensure a constant flow of money and allow profits to be reinvested, which may further increase productivity.
FORTE BUFFERPROCESS FOR MANUFACTURING OF COOKED HAMS, SHOULDER- AND PICNIC HAMS, BEEF HAM, TURKEY AND CHICKEN HAM WITH BUFFERGLUCOSE FORTIOR®️
Ham processing with Bufferglucose Fortior High Technology®
100% safer ham processing with correct buffer pH values: min. pH 6 – max. pH 6.4 buffer pH value
Determine the buffer pH value yourself by applying the correct dosage of Bufferglucose Fortior®.
Dosage of Bufferglucose Fortior®: min. 0.3 to max. 0.5% on the finished ham product.
Safety for the future – Bufferglucose Fortior High Technology®
For a stable buffer pH value
Prevents the growth of Salmonella and Listeria
Extends shelf life
Improves color, taste and odour of all prepared products where Bufferglucose Fortior® is added to the manufacturing process.
Script for application of Red Star Pickle Binder, blends of Carrageenan, Bufferphosphate, tomato powder for industrial ham processing.
For complete free information/script regarding ham- and liver crème processing please send a mail to info@ph-liquid.com
Walther Van Kerrebroeck
Meat technologist for PH Liquid Belgium Nv