Processing of snackfoods and confectionery

Estimated reading time: 2 minutes

South African farmers facing current economic realities are searching for new options of surviving and expanding their business. One of the many opportunities to grow markets, turnover and profits is by adding value to farm produce. Options need to be selected carefully based on sound information and knowledge of the opportunities presenting themselves on a regular basis seen in the light of the strengths and weaknesses of individual farms.

The aim of the Processing of confectionery products manual is solely to provide the reader with some basic information of food processing in order to realise the extent of the operations involved. This information concentrates on the sequence and steps involves on the processing of the selected product and explains the reason and necessity of each step. It is not a complete reference document from which calculation and design can be based, nor was it ever intended to be.

Food processing takes place on various scales small-scale processing usually takes place in the household kitchen whereas larger scale food processing is done in factories and bakeries. However, regardless of the scale of the food processing being undertaken, the processes involved are the same. These processes are known as unit operations and are carried out in sequence as illustrated by the example flow diagram below:

Flow diagram showing the steps followed in the processing of confectionary.
(Diagram source: Food processing- Anne Barnett: ISBN 978 0 431 14066 7.

The needs and values of every individual processing entrepreneur differs and can only be addressed properly by a team of experts. The document does not cover any legal aspects, national or local laws, quality management, marketing, financing, etc. It is to be used solely as a starting document from which the interested entrepreneur can gain insight on the extent of operation and from where some relevant designers and suppliers can be sourced.

Read about the agro-processing of dairy.

All information contained in the manual is given in good faith based on available literature at the time of compilation. The Agricultural Research Council does not warrant the correctness of the information and does not accept any responsibility for any action resulting from this information. This publication covers the processing of confectionery products. – ARC-Natural Resources and Engineering (Agricultural Engineering Campus)

To order the Processing of Confectionery Products manual kindly contact Ms Theresa Siebert at