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Smoked Food Products
Pages In This Document
General
Examples of food suitable for smoking include cheeses, salmon, trout and other fish, duck, venison, ham and pork, lamb, beef, game birds and chicken.
If already dealing with dressed products, the smoking process is a relatively straightforward and inexpensive extra step towards increasing product range, value and potential outlets. There are many potential further processes which can then be considered, eg smoked pates, fillets, etc.
Most fish is cold-smoked. This involves exposure to a slow burning wood fire at temperatures less than 30 degrees centigrade (cold smoked meats should be pre-cooked). Hot smoking on the other hand involves smoking the food at far higher temperatures (and is effectively cooked).
The hot smoking process has become more popular (especially for salmon) in recent years. Hardwoods such as oak or chestnut are good for smoking. Sometimes aromatic woods are used to add extra flavour.
Please remember that special consideration must be given to the VAT aspects of diversification as the new activity may not be treated the same as the existing farm business from a VAT standpoint.
Market
Effective marketing of smoked products is all-important. The demand for `luxury' food continues to increase, but so too does the choice of food available to the consumer.
Producers may do well to concentrate on building up a `farm-fresh' image, emphasising the purity and wholeness of their product. Potential outlets are almost limitless, but location will be a factor in deciding whether the farmer markets direct to restaurants, delicatessens, speciality shops etc, whether he employs someone else to do the marketing and distribution for him, or whether he sells to a middleman, thus reducing overheads, but also total returns.
Reliability of supply and consistent quality are essential if the operation is to develop. Farmers' Markets also offer a retail outlet for producers.
Physical Requirements
- Building to house smoker
- Cleaning, handling and packaging facilities
- Waste disposal
- Retailing/loading point, with good access
Costs
The following costing information is general and current prices should be sought for budgeting purposes.
Capital Costs
Packing equipment, eg vacuum packer = £2,300; ice-maker = £2,700
If retailing - chill cabinet/retailing facilities = £1,000 - £10,000
(Safe minimum estimate for farm set-up = £10,000)
Running Costs
Returns
Reasonable to expect a premium of at least 20% over sale of un-smoked product. Also an increase in total sales of already retailing.
Some examples of prices of retailed smoked products are:
- Cheese £12 -£19 per kg
- Mussels £10 -£20 per kg
- Duck £32 -£42 per kg
- Trout £13 -£20 per kg
- Salmon £25 -£35 per kg
Total returns will obviously depend on the products in question, quantities produced, quality of the product and method of sale.
Constraints
Stringent Food & Hygiene regulations,
Weights & Measures Act, etc.
Planning permission required (change of use of buildings).
Problem of seasonal fluctuations in product supply and therefore cashflow.
Competition in some areas and some products.
Training
SAC offer a number of short courses (modules) in Food Technology including Food Hygiene, Food Processing and Processing Services.
SAC's Food Marketing Team can deliver bespoke training depending on your specific needs.
Charis can provide a range of activities and courses designed to implement, develop and support New Product Development Strategies for client companies. These vary from standard courses for legislative compliance to more specialist company or product specific courses and workshops.
Leatherhead Food International offer occasional courses of 1 or 2 days duration on product development and legislative matters.
Reaseheath College have the facilities for trial work and product development in their pilot plant area. Also offer a biannual ice cream course of one day (theory) or two and a half day (theory and practical).
Food handling/processing/retailing, eg SAC (Auchincruive) and local Techs. Minola Smokery offer a training course in all aspects of food smoking
Grants
Through the Scottish Rural Development Programme (SRDP) 2007-2013 funding is now available for rural businesses throughout Scotland for diversification and renewable energy projects. Specifically, support is delivered through Rural Development Contracts – Rural Priorities which was launched in April 2008. For further information about what support is available see the Section on Rural Development Contracts – Rural Priorities.
Further Information
Useful Links
- Galloway Smokehouse
- Shetland Smokehouse
- Marrbury Smokehouse
- Hebridean Smokehouse
- The Old Smokehouse
- The Weald Smokery
- Inverawe Smokehouse
- Food Standards Agency Scotland
- Charis can help with Concept Analysis (determining the technical feasibility of converting your idea into a product); Product & Process Development; Product Evaluation; and Training, Advisory & Knowledge Transfer.
Publications
Practical Food Smoking: A Comprehensive Guide - Kate Walker ISBN:1897784457 - this is a practical how-to guide covers everything from techniques and raw materials to hygiene and finance by an expert in the subject.
Small-scale Food Processing. Peter Fellows & Ann Hampton - details processing different types of foods and different sizes, types and sources of equipment and packaging throughout the world.
Small-Scale Food Processing - A directory of equipment and methods (Second Edition) - by Sue Azam Ali, Emma Judge, Peter Fellows and Mike Battcock. ITDG Publishing 2003.
From the Food Standards Agency