Processing what you bought

You’ll need: Recipes, Production runs, Inventory transactions — if you cannot see these, the module may be switched off for your business or outside your permissions. An administrator can change either.

Wet becomes dry. Raw becomes graded. Bulk becomes bagged. Every agricultural business transforms what it buys, and the transformation has to be a record or your quantities and your costs both drift.

A recipe is the formula

A recipe names its inputs and its outputs. Two tonnes of wet beans yields so much dry. A tonne of dry plus sacks and twine yields so many bagged units.

It moves nothing by itself. It is the statement of what it takes to make what.

Outputs is plural, which matters in agriculture more than almost anywhere: milling gives flour and bran, sorting gives grade one and grade two and rejects. Those are all outputs, not one output and some wastage — particularly when you sell the by-product.

A production run performs it

A production run consumes the inputs and produces the outputs in one recorded operation. Both sides of your stock move together and neither can be forgotten.

It records the recipe, how many batches, the production cost, and — for lot-tracked output — the new batch’s reference, expiry and origin.

→ Full detail in Recipes and production runs

Origin is the traceability link

This is the field that makes a recall answerable.

Origin connects the output batch to the input batch it came from. Months later, when a buyer or a certifier asks which consignments a particular farmer’s crop ended up in, that question has an answer instead of a warehouse-wide guess.

It costs a moment at production time and cannot be reconstructed afterwards. That asymmetry is the whole argument for recording it.

Yield is the number worth watching

Record what you actually got, never what the recipe predicts.

Drying loss varies with weather. Sorting loss varies with the crop and the people doing it. Where actual and expected differ, that gap is information: a wrong recipe, a lossy process, or something leaving by the back door.

Recording the expected figure because it is tidier destroys the only signal you had. Over a season, honest yield figures are one of the more valuable things an agricultural business owns — they tell you what a tonne of wet crop is really worth to you.

Cost follows through

The production cost on the run is what lets a finished batch carry a real cost rather than an assumption. Combined with what you paid the farmer, that is your actual cost per unit sold — the number most agricultural businesses estimate and few can produce.

Try it

On staging.feeprime.com, build a wet-to-dry recipe, run it, and watch both items move in one action. Then run it again with a deliberately poor yield and see what the difference tells you.