Manufacturing of fish ,prawn pickle

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Manufacturing of fish ,prawn pickle

  1. 1. E.D.P PROJECT Manufacturing of Fish /Prawn Pickle  Introduction :- Fish or Prawns have very limited shelf life and they need to be processed immediately to preserve them for a longer period. Making pickle, is made properly under hygienic conditions adding requisite quantity of salt, spices and preservatives, would have shelf have shelf life of around 8 to 10 month. Pickles can be made in any part of the country. This note concentrates on the North – East region as It has ample varieties of fish and non-vegetarian food is fairly popular in most of the states. Manufacturing process is not very complicated and the capital investment is not much. Hence a new entrant would not find it difficult to venture into this product line. Pickling is also known as brining or corning, is the process of preserving food by anaerobic fermentation in bring to produce lactic acid, or marinating and strong it an acid solution, usually vinegar (acetic acids). The resulting food is called a pickle. This procedure gives the food a salty or sour taste. In south Asia, Edible oil is used as the pickling medium with vinegar. Another distinguish characteristic is a PH less than 4.6 which is sufficient to kill most bacteria. Pickling can preserve perishable foods for months. Antimicrobial herbs & spices, such as mustarded seed, garlic, cinnamon or loves, are often added. If the food contains sufficient moisture a pickling brine may be produced by simply adding dry salt. For example, saverkraout and Karean Kinchi are produced by salting the vegetables to draw out excess water. Natural fermentation at room temperature, by lactic acid bacteria, produces the required acidity. Other pickles are made by placing vegetables in vinegar unlike the canning process, Pickling does not required that the food be completely sterile before it is sealed. The acidity or salinity of the salt. The temperature of fermentation, and the exclusion of oxygen determine which micro-organisms dominate and determine the flowers of the end product.
  2. 2. When both salt concentration & temperature are law , Leuconostoc mesenteries dominates, producing a mix acids, alcohol & aroma compounds at higher temperature lactobacillus platinum dominates which produces primarily acid i.e lactic acid. Many pickle start with leuconastoc, and change to Lactobacillus with higher acidity. Like any other vegetable or fruit, fish pickle is also table enriches and is becoming popular amongst non- vegetarians. With additional of salt, spices & preservatives its shelf like is generally 8 to 10 months. Certification under the PFA Act is mandatory. (1954)  Market Outline :- Pickles have become an important ingredient of the Indian diet and they are prepared from fruits & vegetables across the country. They are table enriches and are consumed along with main course as well as many snacks. Pickle made from fish or prawn would also fall in the same category but its consumption would be limited only to non- vegetarian. The defense purchase department of the government of India also requires a sizeable quantity of processed fish product for supplying to the various departments canteens and offices mess Establishment. There is a good demand for fish / Prawns pickle in foreign countries also.  Basis and Presumptions :- 1. No. of shifts working - Two (Morning, Afternoon) 2. No. of days working in a year - 300 days 3. Margin money - 30 % 4. labour and wages - As per the prevailing rates in the area
  3. 3.  Marketing Strategy :- There are very few notional brands and bulk of the market is controlled by the local manufactures. Demands for ready to sewe fish products is increasing in the North-East. Apart from individual households, hostels, restaurants, roadside eateries, canteens, etc. are bulk consumers. Proper placement of products, attractive. Proper placement of products, attractive point of sale publicity and handsome commission to retailers shall be the critical aspects.  Manufacturing Process :- Fresh prawns are peeled are washed and then blenched in 6 % salt solution containing 0.02% citric acid at cooled cleaned fresh garlic and green chilies are cut longitudinally where as fresh lemons are cut into 8-10 pieces. Asafetida is ground and mixed with water or vinegar. Then edible oil is heated to around 200o c and mustard is fried into it subsequently, garlic, green chilies & lemon pieces are mixed with oil one after another and are stirred. Then salt ginger pieces and asafoetide solution is mixed. Finally vinegar is added and when there is a separation of liquid portion blanched prawns and mixed well. After heating the mixture at 100o c for about 3 minutes it is cooled down to around 60o and then preservatives are mixed with salt, chili powder and turmeric for about & hours. Then pieces are fried in edible oil till they are brown in colour. Likewise, onion, garlic and ginger is ground in paste form and then fried till it becomes light brown. Then vinegar is added along with salt, chili & turmeric powder to the mixture and
  4. 4. it is heated till vinegar is absorbed in fish. Then it is cooled and ground spices and preservative are mixed and fish pickle is packed in air tight bottles. Weight – loss on cleaning in air tight bottles weight –loss on cleaning etc. shall be 50-55% which will be, to some extent, compensated by addition of other ingredients. Hence, net yield would be 65%.  Financial Analysis :- 1. Land and Building Sr. No. Particular Amount 1. Land (100 Sq.fts) 10,00,000 2. Building 5,00,000 Total 15,00,000 2. Equipments : Sr. No Particulars Rates Quantity Amount 1 Fermentation container 50,000 3 1,50,000 2 Plastic buckets 200 20 4000 3 Clay fermenting crocks 400 20 8000 4 Weights 200 20 4000 5 Glass Jar’s 300 20 6000 6 Packing Machine 3,00,000 1 3,00,000 7 Bottle washing machine 250000 1 250000 8 SS knives 300 15 4500 7,26,500
  5. 5.  Other Fixed Assets :- Sr. No Particulars Qty Rates Amount 1 Furniture - 20000 20000 2 Electric items - 10000 10000 3 Computer 2 30000 60000 4 Telephone 2 200 400 5 Generator 1 60000 60000 Total 150400  Raw Material :- Sr. No. Particular Qty. daily (kg/lit) Qty. Monthly (kg/lit) Rate (Rs.) Monthly (Rs.) Yearly (Rs.) 1 Fish fillet 50 kg 1500 kg 1200 1800000 21600000 2 Onion 75 kg 2250 kg 10 22500 270000 3 Garlic 10 kg 300 kg 20 6000 72000 4 Ginger 5 kg 150 kg 40 6000 72000 5 Green Chilies 1.5 kg 45 kg 40 1800 21600 6 Turmeric 25 gm 750 gms 160 120 1440 7 Pepper powder 50gm 1.5 kg 450 675 8100 8 Chili powder 75 gms 2.25 kg 200 450 540 9 Coriander Powder 150gms 4.5 kgms 80 360 4320 10 Fenugreek powder 25 gms 750 gms 120 90 1080 11 White wine vinegar 50 lit 1.5 lits 150 225 2700 12 Salt 2 kg 60kg 10 600 7200 13 Edible oil 10 lits. 300 lits. 90 27000 324000 Total 2,23,8,9840  Legal Aspects :- Permission from M.I.D.C Pimpri Chinchwad & Mahanagar Palika.
  6. 6.  Utility :- Sr. No. Particular Amount (Monthly) Amount (Yearly) 1 Water 3000 36000 2 Electricity 4000 48000 3 Telephone 1000 12000 96000  Working Capital :- a) Project annual sale :- = 100 kg daily 250gm = 40bottles 1kg = 30 Bottle 5kg = 10 bottles 500 gms 20 bottle 2502 gms = 250 Rs 1kg = 950Rs. 5kg =4750Rs. 500 gm = 500Rs. 10,000 + 28,500 + 47,500 + 10,000 Total amt. daily = 96000 (daily) Total amt. monthly = 2880000 (monthly) Total amt. yearly = 34560000 (yearly). Gross working capital PAS = 34560000 Gross working capital = 34560000 = 8640000 Rs. 1/5 of gross working capital = 8640000 5 Net working capital = 1728000 Rs.  Project Cost :- Sr. No. Particular Amount (Rs.) 1 Land & Building 1500000 2 Plant & Machinery 726500 3 Other Assets 150400 4 Preliminary pre-operation expenses. 125000 5 Margi nary expenses (Margin Money) 1728000 6 Contingencies expenses 30000 4259900
  7. 7.  Means of Finance :- Sr. No. Particular Amount (Rs.) 1 Promoters Contribution 1703960 2 Term Loan 2555940 Total 4259900  Man Power Required :- Sr. No. Particular No. Monthly salary Amt. yearly salary 1 Accountant 1 4000 48000 2 Cook 2 14000 168000 3 Store Manager 1 4000 48000 4 H.K 3 9000 108000 5 Security 2 400 48000 4,20,000  Production Profitability :- Sales per Annum = 34560000/- Cost of production = 22920840/- Sr. No Particular Amount 1 Raw Material 22389840 2 Utility 96000 3 Rent - 4 Salary 420000 5 Overhead exp. 5000 6 Consumable and packing 10000 22920840  Profit Before Tax :- a) Depreciation Tax (A - B) = 34560000 - 22920840 =11639160 Rs. b) Profit =Interest + Depreciation =334087 + 332766 =666853
  8. 8. =11639160 – 666853 =10972307 Net Profit =10972307 – 3620861 =7351445 Net Profit = 7351445/-  Trading Account :- Particular Amount Particular Amount To, Purchase 22389840 By sales 34560000 To utilities 96000 By closing stock 100000 To overheads 5000 To consumable & packing 10000 To, gross profit 12159160 Total 34660000 34660000  Profit & loss Account Particular Amount Particular Amount To, salary 420000 By gross profit 12159160 To, depreciation Land & building 150000 Plant & Machinery 72650 Other fixed assets 15040 To interest 334087 To pre-operating expenses 125000 To net profit 7351445 To, contingencies expenses. 30000 To, advertisement 3660938 Total 12159160 12159160
  9. 9.  Balance Sheet :- Liabilities Amount Amount Assets Amount Amount Capital 1703960 (+) net profit 7351445 Land & building 1500000 9055405 (-) dep. 150000 1350000 Bank Loan 2555940 (-) Principle 713667 Plant & machinery 726500 1842273 (-) dep. 72650 653850 Other fixed 150400 Assets (-) dep. 15040 135360 Debtors 1000000 Cash in hand 3000000 Bills receivable 758468 Cash in bank 4000000 Total 10897678 10897678  Trading Account Particular Amount Particular Amount To, opening stock 100000 By sales 41472000 To, Purchase 22389840 By closing stock 150000 To Utility 96000 To, Overhead 5000 To, consumable & packing 10000 To gross profit 19021160 4,16,22,000 4,16,22,000
  10. 10.  Profit and Loss Account Particular Amount Particular Amount To, salary 420000 By gross profit 19021160 To Depreciation Land & Building 135000 Plant & Machinery 65385 Other fixed assets 13536 To interest 334087 To, pre-operating expenses 125000 To contingencies exp. 30000 To advertisement 10546707 To net profit 7351445 1,90,21,160 1,90,21,160  Balance Sheet Liabilities Amount Amount Assets Amount Amount Capital 9055405 Land & building 1350000 (+) net profit 7351445 (-) dep. 135000 1215000 16406850 Bank loans 1842273 Plant & machinery 653850 (-) principle 713667 (-) dep. 65385 588465 1128606 Creditors 50000 Other fixed assets 135360 (-) dep. 13536 121824 Debtors 5560167 Bills receivable 1000000 Closing stock 100000 Cash in hand 2000000 Cash in bank 7000000 Total 1,75,85,456 1,75,85,456
  11. 11.  Trading Account Particular Amount Particular Amount To opening stock 150000 By sales 49766400 To purchase 22389840 By closing stock 50000 To utility 96000 To overhead 5000 To consumable & packing 10000 To, gross profit 27165560 Total 49816400 49816400  Profit & loss Account Particular Amount Particular Amount To salary 420000 By gross profit 27165560 To depreciation Land & building 121500 Plant & machinery 58846 Other fixed assets 12182 To interest 334087 To, pre-operating exps. 125000 To, net profit 7351445 To, contingencies exp. 30000 To, advertisement 18712500 Total 27165560 27165560
  12. 12.  Balance Sheet :- Liabilities Amount Amount Assets Amount Amount Capital 16906850 Land building (- ) dep. 1215000 (-)net profit 7351445 (-) dep. 121500 1093500 23758295 Bank loan 1128606 Plant & machinery 588465 (-) principle 713667 (-) dep. 58845 529619 414939 Creditors 50000 Other fixed 121824 Assets 12182 109642 (-) dep. Debtors 3000000 Bills receivable 2340473 Closing stock 150000 Cash in hand 2000000 Cash in hand 15000000 Total 24223234 24223234

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