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OtleyLad
Joined: 13 Jan 2007 Posts: 2737 Location: Otley, West Yorkshire
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Fee
Joined: 21 Mar 2005 Posts: 15922 Location: Earth
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Home on the Hill
Joined: 06 Feb 2005 Posts: 313 Location: Warwickshire
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Minamoo
Joined: 05 Feb 2008 Posts: 1231
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Posted: Wed Jul 01, 09 7:31 pm Post subject: |
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OtleyLad wrote: |
We have an enthusiastic (and rapidly growing) veg growing community group in Otley (see here).
One of our aims is to encourage people to grow their own (hence the name Home Grown) and also to eat local. Would you be interested in giving a talk and perhaps a demo of making preserves, etc from wild or home grown food? We have regular monthly meetings and are setting up a schedule of speakers.
It would also be an opportunity to sell some of your stuff |
Hello! I do actually do workshops to teach people how to make preserves as part of my fundraising activities for the charity that my aunt, sis and I run in Kenya that's a free school for orphans and children from destitute families in the local community. (I also do regular wild food walks in Leeds.) I only do preserving classes when I've been paid a deposit though as it takes a lot of time and effort and it's not worth it for me if not many people want to come. I would be able to teach you how to make jams, jellies, syrups/cordial, and fruit vinegars and show you how to use the various equipments, test for setting point, etc. I had actually planned on doing a weekend wild food/preserving course when I get back in the Autumn. We would start on Saturday morning, go for a walk and pick all the fruit that we want to use (so crabapples for jellies, Sloes for cordial, etc), start the cooking on Saturday (so leave stuff to drip through jelly bags etc) and finish potting up on Sunday. I would charge about £20 per person for the whole weekend. SO not much really given all that we'd cover. I tend to charge about £12 per person for the day course (can be less if there are more people coming). Just pm me if you're still interested and we can go from there.
As far as preserves for sale, we can do damson, bullace, plum, greengage, raspberry, blackcurrant, japanese wineberry, bilberry and gooseberry jams, spiced and plain crabapple , whitecurrant, bramble, medlar and quince jellies, quince, medlar and damson cheeses, raspberry, japanese wineberry, sloe, blackcurrant, elderflower and elderberry cordials/syrups and blackberry and rasberry vinegar. I have wild sources for all of them.
Fee wrote: |
How do I pronounce Msitu? At the moment I'm pronouncing it emm-sitchoo, is that right? Not that it matters, but thought I'd ask anyway |
Very close! Swahili is a phonetic language so it's pronounced exactly how its spelled. So it's pronounced mmseetoo.
misdemeanor sold the first few bottles of elderflower cordial at work dy before yesterday. Very exciting day for us! |
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Minamoo
Joined: 05 Feb 2008 Posts: 1231
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Posted: Wed Jul 01, 09 7:31 pm Post subject: |
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OtleyLad wrote: |
We have an enthusiastic (and rapidly growing) veg growing community group in Otley (see here).
One of our aims is to encourage people to grow their own (hence the name Home Grown) and also to eat local. Would you be interested in giving a talk and perhaps a demo of making preserves, etc from wild or home grown food? We have regular monthly meetings and are setting up a schedule of speakers.
It would also be an opportunity to sell some of your stuff |
Hello! I do actually do workshops to teach people how to make preserves as part of my fundraising activities for the charity that my aunt, sis and I run in Kenya that's a free school for orphans and children from destitute families in the local community. (I also do regular wild food walks in Leeds.) I only do preserving classes when I've been paid a deposit though as it takes a lot of time and effort and it's not worth it for me if not many people want to come. I would be able to teach you how to make jams, jellies, syrups/cordial, and fruit vinegars and show you how to use the various equipments, test for setting point, etc. I had actually planned on doing a weekend wild food/preserving course when I get back in the Autumn. We would start on Saturday morning, go for a walk and pick all the fruit that we want to use (so crabapples for jellies, Sloes for cordial, etc), start the cooking on Saturday (so leave stuff to drip through jelly bags etc) and finish potting up on Sunday. I would charge about £20 per person for the whole weekend. SO not much really given all that we'd cover. I tend to charge about £12 per person for the day course (can be less if there are more people coming). Just pm me if you're still interested and we can go from there.
As far as preserves for sale, we can do damson, bullace, plum, greengage, raspberry, blackcurrant, japanese wineberry, bilberry and gooseberry jams, spiced and plain crabapple , whitecurrant, bramble, medlar and quince jellies, quince, medlar and damson cheeses, raspberry, japanese wineberry, sloe, blackcurrant, elderflower and elderberry cordials/syrups and blackberry and rasberry vinegar. I have wild sources for all of them.
Fee wrote: |
How do I pronounce Msitu? At the moment I'm pronouncing it emm-sitchoo, is that right? Not that it matters, but thought I'd ask anyway |
Very close! Swahili is a phonetic language so it's pronounced exactly how its spelled. So it's pronounced mmseetoo.
misdemeanor sold the first few bottles of elderflower cordial at work dy before yesterday. Very exciting day for us! |
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marigold
Joined: 02 Sep 2005 Posts: 12458 Location: West Sussex
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Minamoo
Joined: 05 Feb 2008 Posts: 1231
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marigold
Joined: 02 Sep 2005 Posts: 12458 Location: West Sussex
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Posted: Thu Jul 02, 09 8:11 am Post subject: |
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To some extent you can only charge what the market will bear, but you have a unique selling point (USP) that your fruit is local, wild-harvested etc and that is probably worth a premium.
However, assuming you wish to make a profit from your business, you must work out your costs, then add a mark-up (bearing in mind that profit is taxable) in order to arrive at your selling price. I'm no expert but something like:
cost of ingredients/containers + cost of production (gas/electricity etc) + overheads (cost of premises, equipment) + transport = costs
This won't be easy to work out per item, but you should think about it all. To exaggerate a little, if it costs £2.80 in total to produce a pot of jam, selling at £3 adds only 20p mark-up. Then if it takes you, say, 1 day to produce 100 pots of jam (including picking, making and marketing time) and you sell them all you'd make £20 profit (less tax) - is that enough to cover paying yourselves for one day's work, paying any taxes, making your charitable donation and reinvesting in equipment when necessary? If you need to make £50 per day then you'd need to either reduce your costs or increase your selling price.
Charge as much as you think the market will bear - you can always offer discounts to people you like, as "introductory offers" or for multiple purchases, but putting prices up annoys people!
Doing the numbers stuff isn't particularly exciting, but it's very important . There's lots of useful info about starting a business on the business link website https://www.businesslink.gov.uk . You might not want to write a complete business plan for your small start-up, but it's worth casting your eye over that section to see what factors you might need to consider longer term. |
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earthyvirgo
Joined: 24 Aug 2007 Posts: 7972 Location: creating prints in the loft, Gerlan
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sueshells
Joined: 20 Jan 2009 Posts: 690 Location: North Bucks
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gil Downsizer Moderator
Joined: 08 Jun 2005 Posts: 18410
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Silas
Joined: 29 Oct 2004 Posts: 6848 Location: Staffordshire
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Tavascarow
Joined: 06 Aug 2006 Posts: 8407 Location: South Cornwall
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earthyvirgo
Joined: 24 Aug 2007 Posts: 7972 Location: creating prints in the loft, Gerlan
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btp
Joined: 28 Oct 2004 Posts: 263 Location: summerseat, lancs
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