Leavened business: where to start

Food industry Soft drinks

Leavened business continues to rapidly conquer the market. Its growth is 25% -30% annually.

This market lacks an aggressive competitive environment, unlike the beer segment, it is not interesting to large producers due to seasonal restrictions, and finally, the active advertising policy of large manufacturers stimulates consumer demand for this drink. The number of fans of this natural drink free of dyes and flavors is constantly increasing. So, in this market you can make good money for medium and small producers.

You can start a business with three options: rent a barrel or a thermal tank for selling kvass on the street in the summer months; sales in kegs in bottling year-round; and, finally, from our own production.

Trading “from wheels” or from barrels is the most traditional way for a small entrepreneur in a “leavened” business. Experienced people recommend preparing in advance, already in December, to keep up with the summer. That is how much time it takes to collect documents and search for seasonal workers. Barrels are allocated on a competitive basis by the Board (the procedure for obtaining a place is similar to the organization of Christmas bazaars). Preference is given to reputable sellers - when considering an application, the results of work last season are taken into account.

The next stage is obtaining permission from the SES to trade. The summer season usually begins in May, but for kvass trade, the season is June, July and August. The peak occurs in July and early August, but even large manufacturers adjust to the weather.

SES permission is paid at state prices, with the original, his entrepreneur returns to the district council and receives all the necessary documentation. You can rent a barrel or buy it yourself. Two types are available on the market today: the barrels themselves of the “former” type and modern tanks. A thermos tank costs about 3 thousand dollars and allows you to store kvass for up to five or more days, while in ordinary "yellow" barrels, the shelf life is no more than two days.

The personnel issue is not simple and requires a serious approach. Personnel in this business, as well as in many others, decide everything, and finding them is not easy. The work itself does not require special skills, but a health book is needed by all means. Finding a working team whose members understand each other is not easy the first time. Often the situation is complicated by the fact that most sellers in large cities are newcomers and can easily “disappear” with money. As for payment, here the most convenient scheme is a fixed salary plus interest.

To avoid unnecessary interrogations of regulatory authorities, it is necessary to hang all the documentation on a barrel - information about the seller with phones, as well as a full indication of the name of the product - “bread kvass” and the details of the manufacturer.

The established mode of operation of barrels is from nine in the morning until 21.00. The most favorable temperature for trading is above 25 degrees. If the weather is rainy, the barrel, as a rule, is not flooded, and sellers are dissolved.

With the factory selling price of 7 rubles per liter, kvass is sold at a rate of 20-22 rubles. The margin is 13 rubles, almost 200%. The more barrels you have, the more structured the trading scheme - the higher the chances of success.

An alternative to capacious barrels was trade in bottling with the help of 30-50-liter containers - kegs. "The future is with kegs, since the main advantage of this technology is its off-season.

Trade from kegs became possible after the adaptation of beer equipment for kvass. Today, thanks to the efforts of “kvass” enthusiasts, the shelf life of kvass by trial and error has been brought up to 2–4 months.

The whole structure looks very simple: the Primax cooler is on the trolley, it has two cranes, and inside there are kegs - metal containers. That's all. By the way, trade from small containers has a lot of advantages compared to the "barrel". Firstly, convenience: a capacity of 30-50 liters will turn around faster, and the danger of losing turnover, and the goods, in rainy weather is much lower. Secondly, it is easier to build a coherent logistics scheme. Here, on one machine, refueling kegs are transported to retail outlets, unlike barrels that each need to be transported to the plant, and this is an extra waste of gasoline, a driver’s salary.

Another niche attractive for medium-sized businesses is its own production of kvass. Kvass production is considered a highly profitable business, the profitability of which exceeds 100%, and if successful, the creation of a kvass company can bring the investor up to 300% per annum. Moreover, to create this business does not require large expenditures - the amount of investment required to open such a company is 70-120 thousand dollars. "

An approximate calculation of profit in the production of kvass

Cost of 1, 000 l kvass


Total (rubles)


2.5 m 3 for 21 rubles.

52, 5

Electric power

74 kW for 2 rubles.



50 kg for 15 rubles.


Fermented Wort Concentrate

28 kg for 20 rubles.


Salary 4 people

5 000/30 x 5 m 3


Total for 1, 000 liters

1, 643.5

Cost of 1 liter of kvass

1, 64

Based on data from National Product LLC

Mini-production of kvass can be built "from scratch" or purchased ready-made - "turnkey". To start a workshop with a capacity of 5, 000 liters per day, production facilities will be required - a building measuring 12 x 20 x 6 m or a site of 40 square meters. m for installing a hangar. Central sewerage, hot and cold water. A set of necessary equipment includes: fermentation and blending tanks, syrup boiler, wort tank, syrup measuring tank, heat exchanger, chiller, gra, pump set, washing and refueling. In addition, you will need equipment for organizing retail trade (barrels or primaxes with kegs) and a set of regulatory and technical documentation (GOSTs, TU, SanPins).


Despite all the advantages of a kvass business, there are also enough problems and difficulties in this business. And the main problem is seasonality. All the same, kvass in the minds of consumers is a summer drink. It so happened that in the winter they eat and drink hotter, and water consumption is reduced, as noted by manufacturers of beer, juices and other soft drinks.

Another difficulty faced by sellers and producers of kvass is the myths surrounding cask trade. It is believed that kvass should not be drunk from barrels, because barrels either do not wash at all, or this happens in violation of sanitary standards. This is far from the case! Each barrel enters the pass factory. It is washed both from the outside and from the inside with special solutions. Then the inner surface is treated with hot steam, and then cooled with water. Kvass is poured into a clean tank, the barrel is sealed, and no fraud will allow to bring the infection there.

But in leaven business, as in any other, of course there are unscrupulous entrepreneurs who spoil the reputation of all market participants. However, the situation is standard, and the only solution is to prove your work with high quality.

Based on the article by Ekaterina Chinarova for the Business Magazine

* The article is more than 8 years old. May contain outdated data