Small-batch preserves from surplus fruit and vegetables
Starting costs about $12,300 in the United States and 2,260,000 NGN in Nigeria. After 12 months, this business can bring in about $1,790 net per month in the United States and 452,000 NGN in Nigeria. The starting money comes back in about 13 months, with 35 hours of work per week.
Mundyo estimates, data as of 2026-11-02.
See the numbers for my countryFree, no account, in the currency of 247 countries.
The numbers
| Country | To start | Net per month (month 12) |
|---|---|---|
| United States | $12,300 | $1,790 |
| Nigeria | 2,260,000 NGN | 452,000 NGN |
| United Kingdom | £8,340 | £1,170 |
| Kenya | 567,000 KES | 58,100 KES |
| India | 276,000 INR | 42,400 INR |
Amounts adjusted to each country's price and income levels.
The problem
Growers and markets throw away damaged or off-size produce for lack of outlets, while consumers look for local, additive-free preserves.
The solution
Buy this surplus cheaply and turn it into jams, sauces, chutneys, soups and jarred vegetables, made in a shared or rented commercial kitchen.
Your customers
Delis and farm shops, markets, restaurants, employers buying gift boxes, and growers themselves as contract processing clients.
How you make money
Jars retail at €4 to €9, or contract processing billed to growers by the kilo.
Competition
Industrial supermarket brands, other artisan preserve makers, home-made preserves sold at markets.
Who has an edge
A cook or food technologist strict on hygiene and sterilisation, creative with recipes and well connected to local growers.
The risks
Strict food safety rules for preserves, irregular supply, and margins squeezed by jar and labour costs.
The first 3 steps
- Train in hygiene and sterilisation rules for preserves
- Find a shared commercial kitchen to rent by the hour
- Secure surplus from three growers and test five recipes
How the numbers are calculated
Example in a high-income eurozone country, at month 12: revenue €4,800 − costs €3,600 = €1,200 net per month. Revenue: 700 jars × €6 + 300 kg contract-processed × €2. Costs: fruit and vegetables, jars, energy, kitchen rental, social contributions. For other countries, Mundyo adjusts the starting budget to the price level (World Bank) and the income to prices and customers' purchasing power, then converts at the day's exchange rate.
Frequently asked questions
How much does it cost to start: Small-batch preserves?
About $12,300 (United States), 2,260,000 NGN (Nigeria), £8,340 (United Kingdom), depending on the country. Mundyo calculates the amount for 247 countries.
How much can you earn per month?
After 12 months, about $1,790 (United States), 452,000 NGN (Nigeria), £1,170 (United Kingdom) net per month, after costs.
How long until I get my starting money back?
About 13 months, with 35 hours of work per week.
What are the risks?
Strict food safety rules for preserves, irregular supply, and margins squeezed by jar and labour costs.
Where do I start?
1. Train in hygiene and sterilisation rules for preserves 2. Find a shared commercial kitchen to rent by the hour 3. Secure surplus from three growers and test five recipes
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