In recent years, the choice of opening a pasta factory is becoming increasingly popular. The pasta industry is in constant development and guarantees excellent successful results.
According to a Businesscoot study, in the last twenty years the world production of pasta has increased by 63% and it is expected to grow by 2.3% by 2025.
In the United States, 8 out of 10 people eat pasta at least once a week, with a consumption of 29 pounds per capita per year.
For this reason, investing in a pasta factory is becoming an attractive idea for many entrepreneurs.
In reality, producing pasta does not just mean following a market trend, it means making a genuine, traditional and simple product.
Today, people pay attention to what they put on the table, preferring healthy, classic and authentic dishes. It’s a great time to open a pasta factory.
At Sarp we have been producing machinery for the production of industrial pasta since 1986, and we are well aware of the challenges and potential economic returns of opening a business in this sector. In this study you will find the basic information you need to know to open a pasta factory.
As with any other activity, even to open a pasta factory there is a bureaucratic process to follow.
In particular, pay particular attention to these steps:
The bureaucratic process is long and complex, but to make it easier we recommend that you contact an accountant or specialized associations, in order to have everything in order and under control.
Once you have all the bureaucracy sorted, it’s time for the most interesting part: designing the pasta factory. First of all, you need to find the most suitable location for the business. If you intend to open a pasta factory with an adjoining sales counter, we recommend that you do a market survey and find a place in the neighborhood that is well attended and easily accessible. If your goal is for sale on a larger scale to serve restaurants or supermarkets, a laboratory of at least 200 square meters will suffice.
Subsequently, the pasta factory must then be equipped with all the machinery necessary to carry out the production of industrial fresh pasta. The choice of the systems varies according to the type of pasta to be produced. For example, the production chain for fresh pasta is composed not only of the classic mixers, presses and cutters, but also of pasteurizers and sterilizers. For dry pasta, on the other hand, dryers are essential.
To beat the competition and offer quality products that meet customer needs and preferences, you need to be able to offer several alternatives. A fundamental aspect is therefore to acquire knowledge of the pasta production process. Before starting the activity, our advice is to attend specific courses or read up on them in depth. In this way, you will have the necessary preparation to open a successful pasta factory.
After talking about certifications, premises and machinery, the question that arises spontaneously is: should you open a pasta factory? Opening a pasta factory involves initial investments (starting from 55,000 dollars, increasing depending on the production technologies applied) and the economic return depends very much on the manager's sales skills and his ability to diversify the offer to customers. The earnings of a well-established pasta factory can amortize the initial costs in a short time.
Investing in innovative machinery, such as those of SARP, is the ideal choice for those who want to optimize the production process, for a pasta with precise shapes and full of flavor!