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TUTORIAL
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OBSERVATIONS
LJT Pro is released "unlocked". This means that some worksheets are visible, very useful, especially not to be deleted, but you can modify everything. This freedom allows you full ownership of my work. The same goes for cells in spreadsheets. I therefore draw your attention to the consequences of modifying or deleting the content of a cell that you cannot restore to its original state. I work with a locked file myself, because from experience, an unintentional change can become a puzzle to restore ....

The use of Excel is mandatory. Unfortunately, the use of open source program is impossible. Only Excel correctly manages the many functions used for the creation of the various lists.

A step-by-step tutorial, sheet by sheet. In this tutorial, we will see how to fill the entire workbook, sheet by sheet. The sheets that are not discussed in this tutorial are vital to the functioning of the workbook. But you don't need to change them or enter anything in them. That is, if you don't plan to edit the workbook, then just don't touch them, even see, lock them and hide them. From experience, this is the best thing to do!

To get started, read the first sheet called "Instructions for use" completely.

STEP 1
"Calendar" sheet. In the first gray cell of the first column, enter the name of your first crop. Repeat for each crop. In this sheet, each culture occupies three rows. You can therefore write the name of a culture every three lines.
Then, from the third column, is the weekly calendar. 52 columns for 52 weeks You can color the harvest periods to improve the visibility of the calendar. There are certainly three lines, but only the second of the three lines is modified. The first line will automatically display the quantities to sow or transplant. The third line will automatically display the quantities to be harvested.  
For the workbook to understand that you want to harvest a crop in week 33, for example, you will need to fill in an "R" in week 33 (column 33), in the second row (as below). But we will see later that without the "order" sheet, the workbook will not be able to calculate or display anything.
After the production schedule, all you have to do is fill in all the information about your crop. Spacing, yield, germination rate, loss rate, etc ... This information is vital to calculate the area needed for each crop, the number of seeds or plants.

A little tip for calculating the yield for 10mē: a yield of 1t / ha = 1Kg / 10mē

STEP 2
Let's move on to the next sheet: "Composition". This is where you define the composition of your different baskets and name them. Originally, the first basket is called "product 1". But it's up to you to mark the name you want. Small basket, medium basket, large basket, vegan basket, meat basket, cheese basket, children's menu, adult menu, etc ...

For each crop, in column, you indicate the individual quantities for each of your baskets. It is also in this table that you indicate the units of measurement (kg, u (per unit), boot). Excel remains a program. No intelligence except yours. So the unit you indicate here will be used for the other sheets. For example, if you indicate "1" salad, the workbook will indicate a unit quantity of salad. If you indicate 300 grams of salad, the workbook will tell you to plant for a weight of salad. It is up to you to provide consistency of information. Particularly for performance. Still with salads as an example, for yields, indicate a number of salad per 10mē to remain unitary or a weight per 10mē in order to remain consistent with the information you provide.

PLEASE NOTE: for crops sold by weight, the unit of measurement is the kilo. In other words, if you indicate "2" for the culture of beans, it is not 200 grams but indeed 2 kilos which will be considered! To put only 200 grams of beans, enter 0.2.

STEP 3
The "Orders" sheet is very simple. Like the calendar sheet, it has 52 columns, or one column per week. It allows you to indicate the quantities of each "products / baskets / menu / ..." delivered and when they are.

For example, during the holidays, some products will not be sold or in smaller quantities. This table works a bit like the calendar except that you indicate the number of baskets / products / menu / ... and not a simple "R". In the example below, basket 1 (products 1, so the composition was previously displayed in the "composition" sheet) is distributed in week 1, 2, 3 6 and 7, for respectively 10, 33, 10 10 and 10 baskets.

CAUTION: Avoid entering "0" when you are not selling anything. It's safer to avoid zero divisions and much more readable for you!

STEP 4
This table will be very useful for you to accurately calculate your "out of the box" production costs. At the end of the taleau, there are two columns. A "cost of production" column and a "cost of production (manual entry)" column. If the “production cost (manual entry)” column is filled in, it will be used. On the other hand, if you know your production times for each stage of production of your crops, the "cost of production" column will then be automatically filled in. And it is this which will be used by the workbook.


As I imagine that you do not necessarily have the detail of the time of each operation, it is possible to enter manually, at the end of the table, on the far right, a production cost. This facility allows you to use the file, the first year, with production costs that you would find with your partners, on the internet, in crop sheets, etc ... And to inform over the months, the production times .

When you have all the production time for a crop, you will know YOUR production cost. For the file to take it into account, you simply need to erase the production cost that you entered manually.

To start, indicate in the first cells of the sheet, the hourly cost of your labor and your mechanization cost (The image below shows the locations at the top left of the sheet). The cost of mechanization can be easily calculated via specialized websites. For the cost of labor, opt instead for a gross hourly cost.
Then time yourself! Easier said than done, I'll grant you that. But timing is the most efficient way to calculate your production costs, the future distribution of indirect costs and above all, for the improvement of your production methods and tools. It is labor and machine times that make up the majority of the cost of a vegetable. Knowing where you are wasting time is valuable information.

Do not forget to enter the quantities sold of each crop, otherwise, the calculation of the cost price will be impossible.

ATTENTION: The cost calculated here is the "out of the box" cost. All indirect costs of your business are not taken into account. Using the "Fisy" workbook, with information from the "LJT pro" workbook, will provide you with complete financial data.

STEP 5
Last step: the "Dashboard" sheet. Only three pieces of information need to be entered at the top left: the length and width of your boards and the width of your foot loops. The End !
The dashboard is made up of summary tables. For surfaces, the number of boards, the annual turnover, the average price of each product / basket as well as a summary by crop and by week.
Good to know: the sheets numbered 1 to 10 are the weekly list of vegetables / fruits constituting your baskets / products over the year. These leaves allow you to balance the contents of your baskets and avoid a basket with 3 vegetables then 30 the following week.

Good to know: the "Dashboard" sheet is very large for a computer screen. There is a weekly list for the year of the crops you need to harvest (more practical than adding each leaf numbered from 1 to 10. Above this listing, another almost identical listing informs you of the number of seeds / transplants to be sown / transplant.





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