A presentation on student innovation idea for 1st Northeast Farmers Producers Organisation Meet 2023, whilst I was persuing my Bachelor's in Veterinary Science and Animal Husbandry

1. Value Addition of Ethnic Meat Product
By Prem Agarwal & Laxmi Sharma, 4th Year, BVSc & AH, CoVSc & AH, Selesih, Mizoram
Prem Agarwal
1
Vawksa
rep:
Mizo
Smoked
Pork

2. Vacuum
Packed
Smoke
House
Sun drying
Wood
Smoking
Electric
Smoker
Prem Agarwal 2

3. Challenges in Production & Distribution of Smoked Pork with Solutions
Carcinogens (PAH) in Smoked Pork
•Using Liquid Smoke with less PAH,
within permissible range
Contamination & Improper Cooking
•Process Standardisation by Response
Surface Methodology
•HACCP System to identify & control
hazards
Short Shelf Life of Meat Products
•Retort Processing & Packaging
increases product life
•Preservation with Hurdle Technology
Maintenance of Cold Chain
•Retort eliminates the need for
Refrigeration, can be stored in
ambient temperature for months
Seasonal & Regional Availability
•Fragmented & Inefficient Supply Chain
•Pan India Marketing & Distribution
Representation of Northeastern
Cuisine
•Pan India Promotion of Traditional
Food
•Providing Livelihood to Pig Farmer
Prem Agarwal 3

4. Curing
Liquid smoke
application
Filling & Sealing
in pouches
Retorting the
pouches
Labeling &
Storing
Prem Agarwal 4
Retort Processed Liquid Smoked Pork Preparation
Retort is a closed chamber that can withstand high
temperature and pressure. Sterilization is carried out in retort
at 121°C for time varying from few minutes to an hour. In
retort packaging, food is filled into a pouch or metal can,
sealed, and then heated to extremely high temperatures,
rendering the product commercially sterile.
Liquid smoke is a natural product. The exhaust of a wood fire
is basically smoke and steam; fire produces water in the form
of vapor, and this vapor, condensed through a cooled tubing,
captures the smoke. This liquid is distilled into a concentrate
and filtered of its impurities producing a yellowish-brown
substance that is liquid smoke.

5. Consistency- uniform flavour and
colour in every product every day
Safety: no known health risks, not
carcinogenic (less PAH)
Efficiency: less time and energy
to apply
Cost-effectiveness: Less expensive
and requires less labor
Control: Amount of liquid can be
precisely controlled
Prem Agarwal 5
Superior taste & quality in terms of
texture, flavor, and aroma.
Lesser nutrient loss & Shorter
processing time
Extended shelf life of 6 months
without refrigeration
Reduced storage & transportation
costs
Improve Consumer Experience – easy
opening, serving & disposal

6. Marker Potential
Prem Agarwal 6
Over 294 thousand metric tons of pork was consumed across India in 2022 – Statistica.
The Indian pork market is estimated to be worth INR 10,000 crore (USD 1.3 billion) in 2023,
expected to grow at a CAGR of 6-7% over the next five years. (NRC Pig)
According to a report by the USDA, the export of smoked pork products from India grew by 15% in
2021. Top export destinations - UAE, Vietnam, Malaysia, and Singapore.
According to a FAO, India loses about USD 4.5 billion worth of perishable food each year due to
improper cold chain and packaging. This includes pork products.
Region-wise Market Share
East West North South

7. Economics of the Business
Prem Agarwal 7
For a retort processing plant with the capacity to produce 1,20,000 pouches per year a estimated total
investment of Rs 62,44,436 is required out of which Rs 14,10,000 is required for Machinery & Equipment, an
Rs 3,63,839 as Working Capital Margin.
70% of the
investment comes
from the bank
whereas
remaining from
share holder in
the form of
equity.
According to the Net Present Value (NPV) criteria the processing plants under study
turned out to be economically viable with calculated Internal Rate of Return of the
project is 72% and NPV at 12% discount is Rs. 1,86,62,503.
The project’s initial
investment will be
fully recovered in
less than two
years.
Benefit cost ratio being greater than unity (3.99) reaffirmed that
processing plant is viable and on average the plant will give a
return of 3.99 on every rupee investment with average annual net
returns of 51,46,301 per annum.
©Retort Pouch Technology for Ready to Eat Products – An Economic
Analysis of Retort Processing Plant (NRC Meat, Hyderabad)

8. • Modern
Trade,
• Online
retailers
• Focus on the
unique flavor
& its local
origins.
• Competitive
• Affordable
while
profitable
• Reay to eat :
Product
diversification
• Authentic
Local
Products
Product Price
Place
Promotion
4P’s & 4C’s
Prem Agarwal 8
• Reay to eat
• Easy
opening &
disposal
• Social media,
print ads, and
word-of-mouth
• Competitive
• Affordable
while
profitable
• Urban Residents
of meat eating
states
• Army, Campers,
Trekkers
Customer Cost
Convenienc
e
Communic
ation

9. Prem Agarwal 9