what is farali chivda,introduction of farali chivda,mission of the program,the manufacturing process of thr farali chivda,percentage of raw material,recipe of farali chivda,cost for raw material,project economy,break even point,nature of marketing,

1. VASANTRAO NAIK MARATHWADA KRISHI VIDYAPEETH, PARBHANI
QUEEN’S COLLEGE OF FOOD TECHNOLOGY AND RESEARCH
FOUNDATION, AURANGABAD
ELP TOPIC: “STUDY ON PREPARATION AND MARKETING OF
BANANA FARALI CHIVDA”
NAME:Ansari Sana

2. CONTENTS
Introduction
Mission of program
Objectives
Preparation of the Banana Farali Chivda
Project economy
Marketing
Conclusion

3. INTRODUCTION
Banana farali chivda is come under the category of snack food.
Banana :banana is an edible fruit.
Produced by large herbaceous flowering plant in the genus musa.
It is related to kingdom plantae.
Raw banana( not including the peel ) contains 75% water , 23% carbohydrates, 1% protein,
and contain negligible fat.
Raw banana is rich in vitamins and minerals like potassium, magnesium etc.
It is helpful for diabetics person, Reduces Depression.
Prevent stomach related problems like ulcers, Regulate bowl system.
Reduce the blood pressure and risk of heart disease.

4. MISSION OF PROGRAMME
To acquire skills and knowledge for diverse methods of food preservations,
value addition and agro-processing that is applicable and practical at household
level.
To get an experience about production of food product
To provide a background for development of traditional product on small
cottage and large scale.
To learn about production , storage ,dispatch and marketing of food product.

5. OBJECTIVES
To standardize the process for preparation of Banana Farali Chivda.
To evaluate overall acceptability of Raw banana products.
To study the shelf life and market potential of product (Banana Farali Chivda) .
To make a new option in Farali chivda

6. THE MANUFACTURING PROCESS
Selection of good quality raw material
Weighing of ingredients.
Peeling
Heat oil in frying pan
Directly shred the bananas into oil
Fry in batches

7. Drain on an absorbent paper
Fry peanuts and cashews till they turn light golden brown
Take fried graded banana add peanuts , cashews
( Add salt, sugar, rock salt, spices & condiments, red chili powder,
black pepper powder, clove powder)
Mix properly
Packaging

8. Percentage of raw material
INGREDIENTS QUANTITY (%)
Raw Banana 65%
Peanuts 20%
Cashew nuts 5%
Sugar powder 2%
Rock salt 2%
Spices-
Red chilli powder (4%)
Black pepper powder (1%)
Clove powder (1%)
6%

9. RECIPE
Ingredients Quantity / 1kg Quantity/ 25 Kg
Raw Banana 2 kg 50kg
Peanuts 200gm 5kg
Cashew nuts 55gm 1.4kg
Sugar powder 22gm 0.5kg
Rock salt 22gm 0.5kg
Spices -
1. Red chilli powder 44gm 1.1kg
2. Black pepper 11gm 275gm
3. Clove powder 11gm 275gm
Oil 400ml 10lit

10. Ingredients Quantity / 1kg (Rs.) Quantity/ 25 Kg (Rs.)
Raw Banana 32 800
Peanuts 20 450
Cashew nuts 45 1100
Sugar powder 2 25
Rock salt 5 40
Spices -
1. Red chilli powder 9 150
2. Black pepper 5 200
3. Clove powder 5 220
Oil 38 750
Total cost 161 3735
Cost for Raw Material

11. Project Economy
Particulars Cost for 25kg(Rs.)
Direct cost 3735
Indirect cost* 600
Selling price 6250
% Profit 44.1%
*(Indirect Cost – packaging, labeling & other cost )

12.  SALE = NO. OF PACKETS SOLD X COST OF ONE PACKET
= 125× 50
= 6250/-
 PROFIT : Sale value – Production cost
= 6250 – 4335
= 1915/-
 % PROFIT = PROFIT X 100
TOTAL INPUT
= 1915 X 100
4335
 % PROFIT = 44.1%

13. Break Even point
“ It is the level of volume of production at which the cost of production is equal to
selling cost ’’
Any volume of production beyond BEP could result in profit and any volume of
production below the BEP could result into loss.
Profit : Sales > Variable Expenses + Fixed Expenses
Break even point : Sales = Variable Expenses + Fixed Expenses
Loss : Sales < Variable Expenses + Fixed Expenses
BEP in units= Fixed Costs ÷ Contribution (profit margin) per unit
BEP in Rupees= BEP in units × Unit pack
price

14. NATURE OF MARKETING
The product “Banana farali chivda” were distributed to various outlet as a part of
marketing. The product was sold to relatives, friends as well as retail shops :
Armaan’s Bakery, Padegaon.
Sanjery kirana shop,Mitmita.
Janta dairy, Tarangan.
Yash bikaner, Mitmita.
Mauli Hotel, Mitmita

16. Conclusion
 “Banana farali chivda” is come under the category of snacks food.
 According to chemical composition of banana, banana is rich source of fibers
and minerals so it can be helpful for patients who can have problems of
constipation.
 This product is acceptable on basis of sensory parameters which we had done
at Queens college of Food tech., Aurangabad.

17. THANK YOU!!!