Vinegar Production Cost Analysis 2020
Vinegar is known as an aqueous solution of acetic acid, having trace chemicals that may include flavourings. It consists of 5–20% acetic acid by volume. Generally, acetic acid is manufactured by the fermentation of ethanol or sugars by acetic acid bacteria. Since it is the most easily produced mild acid, it has historically had a wide variety of commercial as well as several household uses, like its use as a household cleaner. Vinegar can also be used for polishing copper, brass, bronze, or silver. It is an excellent solvent to clean epoxy resin or gum on sticker-type price tags. It is also an effective drain cleaner.
Commercial vinegar is manufactured either by a fast or a slow fermentation method. In general, slow methods are used in conventional vinegar, where fermentation proceeds over the course of a few months to a year. The longer fermentation period permits the accumulation of a nontoxic slime composed of acetic acid bacteria, whereas the fast method adds the mother of vinegar to the source liquid before adding air to oxygenate and promotes the most rapid fermentation. In fast production methods, vinegar may be produced in one to three days.
Procurement Resource provides an in-depth cost analysis of Vinegar production. The report incorporates the manufacturing process with detailed process and material flow, capital investment, operating costs along with financial expenses and depreciation charges. The study is based on the latest prices and other economic data available. We also offer additional analysis of the report with detailed breakdown of all cost components (Capital Investment Details, Production Cost Details, Economics for another Plant Location, Dynamic Cost Model).