This research addresses the issue of daily surpluses in local markets of agricultural products, specifically vegetable and fruit crops. These surpluses often suffer damage and spoilage due to insufficient demand, primarily driven by rising commodity prices. Such losses have economic repercussions for farmers, merchants, and the state, as these goods are highly perishable. To mitigate this issue, it is crucial to process the surplus into valuable products that can be preserved throughout the year, increasing both their shelf life and market availability. This approach not only enhances the added value of these products but also benefits stakeholders—farmers, merchants, and the state—by boosting agricultural income.

The objective of this research is to analyze the economics of added value generated by food manufacturing projects, focusing on surplus conversion of key vegetable and fruit crops in Qalyubia Governorate. The study highlights the role of the Qaha factories in Qalyubia, which process surplus produce into high-value products. Key findings include:

• Tomatoes: Surplus of 20.9 tons, yielding an added value of approximately 115,925 thousand pounds and a net return of 56,290 thousand pounds.
• Guava: Surplus of 14,975 tons, with an added value of 700,290 thousand pounds and a net return of 242,415 thousand pounds.
• Strawberries: Surplus of 17.8 tons, generating an added value of 2,104,059 thousand pounds and a net return of 1,055,509 thousand pounds.
• Mangoes: Surplus of 29.7 tons, resulting in an added value of 2,939,280 thousand pounds and a net return of 1,648,380 thousand pounds.
• Oranges: Surplus of 45.6 tons, contributing an added value of 1,802,689 thousand pounds and a net return of 914,060 thousand pounds.

These findings underscore the significance of transforming surplus agricultural products into processed goods with substantial added value, thereby supporting economic sustainability.

Keywords: Food Processing, Value Added, Surplus, Economic Returns, Costs