This document provides a detailed project report template for establishing a ready-to-eat snacks manufacturing business under an Indian government scheme. It includes an introduction to the ready-to-eat snacks industry, outlines the project summary including costs and financing, describes the production process and machinery required, and provides guidance on customizing the template for an individual entrepreneur's business plan. The template covers all aspects of setting up the business from raw materials to sales projections to help entrepreneurs develop a new ready-to-eat snacks manufacturing project.
The document summarizes an international food innovation expo and summit held in New Delhi from September 17-18, 2015. It discusses how consumer demands and tastes have changed, requiring more convenient ready-made food options while maintaining nutrition. Major food innovations over the past 50 years are highlighted, including aseptic packaging and freeze drying. The event aimed to discuss national and international food innovations to provide healthier processed food choices. Recommendations from the summit emphasized the need for awareness, entrepreneurship support, research collaboration, and regulatory reforms in the Indian food industry.
This document is a project report submitted for a Master's in Business Administration program. It provides an overview of market research, retailer surveys, and sales promotions conducted for Gits Food Products Pvt. Ltd. The report includes an executive summary, introduction to the food processing industry and company profile, research methodology, data analysis and findings from retailer and consumer surveys, limitations, conclusions, and recommendations.
This module provides an overview of food incubators and the first steps in developing one. It discusses how food incubators support culinary entrepreneurs through shared commercial kitchen space and business services. The summary explains that thorough research, feasibility studies, and business planning are crucial first steps to understand demand and ensure long-term viability before developing a food incubator.
This document discusses drivers for change towards reducing food loss in agricultural value chains in developing countries. It identifies six key drivers based on an analysis of 14 projects worldwide: 1) All chain actors have an incentive to contribute, 2) Government creates an enabling environment, 3) The private sector is involved, 4) A champion is personally involved, 5) Local context is taken into account, and 6) New technology is available. It emphasizes that a combination of drivers is most effective, and that solutions are context-specific. The first driver involves motivating all stakeholders along the value chain to cooperate and create value for consumers through effective supply chains and incentives.
The document discusses a cost volume profit analysis project conducted for Tierra Food India Pvt Ltd, a company that processes agricultural crops from Kerala into food products. It includes an introduction, profiles the food and beverage industry in India and Kerala, provides details on Tierra's products and manufacturing process, and discusses demand analysis and cost analysis. The project was conducted under the guidance of an assistant professor to fulfill the requirements of an MBA degree.
Module one, Creating Possibilities explores the concept of food incubators and identifying them in youtregion and the appetite and demand for food incubation facilities. It also examines certain research tools needed to establish a food hub and methodologies to harness support. the module explores how you can identify suitable premises for your food hub and how to technically assess and SWOT each building.
Negotiation skills to acquire the building at preferential rates
Food packaging is essentially packaging for food. It requires protection, tampering resistance, and special physical, chemical, or biological needs. It also shows the product that is labeled to show any nutrition information on the food being consumed.” Physical protection from shock, vibration etc. is necessary for the food product enclosed in the package. Other requirements include a ‘barrier’ to prevent the food product being contaminated by dust, water vapor etc. Desiccants are often used to prevent oxygen contamination.Apart from the huge value addition and employment involved in these activities, packaging has served the Indianeconomy by helping preservation of the quality and lengthening the shelf life of innumerable products.
The Indian food industry is poised for huge growth, increasing its contribution to world food trade every year. In India, the food sector has emerged as a high-growth and high-profit sector due to its immense potential for value addition, particularly within the food processing industry.
See more
https://goo.gl/M14rht
https://goo.gl/TTuhMC
https://goo.gl/PUdvmV
Contact us
Niir Project Consultancy Services
106-E, Kamla Nagar, Opp. Spark Mall,
New Delhi-110007, India.
Email: npcs.ei@gmail.com , info@entrepreneurindia.co
Tel: +91-11-23843955, 23845654, 23845886, 8800733955
Mobile: +91-9811043595
Fax: +91-11-23841561
Website : www.entrepreneurindia.co , www.niir.org
Tags
Different Types of Food Packaging, Food packaging , Food Packaging (Food Processing Technology), Food packaging definition, Food packaging industry , Food packaging industry overview, Food packaging pdf, food packaging technology book, how to start a food packaging business, Manual on Food Packaging, materials and containers used in food packaging, Packaging Technology for Processed Foods, packaging technology fundamentals materials and processes, Small Scale Food Packaging Projects, Types of food packaging, Types of Food Packaging Materials, types of food packaging methods, types of materials used for packaging, types of packaging materials used in food industry, What are the main functions of packaging?, What is a food packaging?, What is the most common packaging material?, What is the purpose of food packaging?, What types of materials are used for packaging?
1. The document discusses agro-processing industries in India and their importance in the economy. It notes that agro-processing can help generate employment, improve rural incomes, and make India a major global player in processed foods and other agricultural products.
2. However, agro-processing in India remains underdeveloped, with only 3% of the workforce employed in the sector compared to 14% in developed countries. There are also regional disparities and constraints that have prevented balanced development.
3. The document examines issues that need to be addressed to promote growth of agro-processing industries, such as improving farmers' productivity and industry efficiency, increasing capacity utilization, developing organized markets and supply chains, and creating food
The document summarizes an international food innovation expo and summit held in New Delhi from September 17-18, 2015. It discusses how consumer demands and tastes have changed, requiring more convenient ready-made food options while maintaining nutrition. Major food innovations over the past 50 years are highlighted, including aseptic packaging and freeze drying. The event aimed to discuss national and international food innovations to provide healthier processed food choices. Recommendations from the summit emphasized the need for awareness, entrepreneurship support, research collaboration, and regulatory reforms in the Indian food industry.
This document is a project report submitted for a Master's in Business Administration program. It provides an overview of market research, retailer surveys, and sales promotions conducted for Gits Food Products Pvt. Ltd. The report includes an executive summary, introduction to the food processing industry and company profile, research methodology, data analysis and findings from retailer and consumer surveys, limitations, conclusions, and recommendations.
This module provides an overview of food incubators and the first steps in developing one. It discusses how food incubators support culinary entrepreneurs through shared commercial kitchen space and business services. The summary explains that thorough research, feasibility studies, and business planning are crucial first steps to understand demand and ensure long-term viability before developing a food incubator.
This document discusses drivers for change towards reducing food loss in agricultural value chains in developing countries. It identifies six key drivers based on an analysis of 14 projects worldwide: 1) All chain actors have an incentive to contribute, 2) Government creates an enabling environment, 3) The private sector is involved, 4) A champion is personally involved, 5) Local context is taken into account, and 6) New technology is available. It emphasizes that a combination of drivers is most effective, and that solutions are context-specific. The first driver involves motivating all stakeholders along the value chain to cooperate and create value for consumers through effective supply chains and incentives.
The document discusses a cost volume profit analysis project conducted for Tierra Food India Pvt Ltd, a company that processes agricultural crops from Kerala into food products. It includes an introduction, profiles the food and beverage industry in India and Kerala, provides details on Tierra's products and manufacturing process, and discusses demand analysis and cost analysis. The project was conducted under the guidance of an assistant professor to fulfill the requirements of an MBA degree.
Module one, Creating Possibilities explores the concept of food incubators and identifying them in youtregion and the appetite and demand for food incubation facilities. It also examines certain research tools needed to establish a food hub and methodologies to harness support. the module explores how you can identify suitable premises for your food hub and how to technically assess and SWOT each building.
Negotiation skills to acquire the building at preferential rates
Food packaging is essentially packaging for food. It requires protection, tampering resistance, and special physical, chemical, or biological needs. It also shows the product that is labeled to show any nutrition information on the food being consumed.” Physical protection from shock, vibration etc. is necessary for the food product enclosed in the package. Other requirements include a ‘barrier’ to prevent the food product being contaminated by dust, water vapor etc. Desiccants are often used to prevent oxygen contamination.Apart from the huge value addition and employment involved in these activities, packaging has served the Indianeconomy by helping preservation of the quality and lengthening the shelf life of innumerable products.
The Indian food industry is poised for huge growth, increasing its contribution to world food trade every year. In India, the food sector has emerged as a high-growth and high-profit sector due to its immense potential for value addition, particularly within the food processing industry.
See more
https://goo.gl/M14rht
https://goo.gl/TTuhMC
https://goo.gl/PUdvmV
Contact us
Niir Project Consultancy Services
106-E, Kamla Nagar, Opp. Spark Mall,
New Delhi-110007, India.
Email: npcs.ei@gmail.com , info@entrepreneurindia.co
Tel: +91-11-23843955, 23845654, 23845886, 8800733955
Mobile: +91-9811043595
Fax: +91-11-23841561
Website : www.entrepreneurindia.co , www.niir.org
Tags
Different Types of Food Packaging, Food packaging , Food Packaging (Food Processing Technology), Food packaging definition, Food packaging industry , Food packaging industry overview, Food packaging pdf, food packaging technology book, how to start a food packaging business, Manual on Food Packaging, materials and containers used in food packaging, Packaging Technology for Processed Foods, packaging technology fundamentals materials and processes, Small Scale Food Packaging Projects, Types of food packaging, Types of Food Packaging Materials, types of food packaging methods, types of materials used for packaging, types of packaging materials used in food industry, What are the main functions of packaging?, What is a food packaging?, What is the most common packaging material?, What is the purpose of food packaging?, What types of materials are used for packaging?
1. The document discusses agro-processing industries in India and their importance in the economy. It notes that agro-processing can help generate employment, improve rural incomes, and make India a major global player in processed foods and other agricultural products.
2. However, agro-processing in India remains underdeveloped, with only 3% of the workforce employed in the sector compared to 14% in developed countries. There are also regional disparities and constraints that have prevented balanced development.
3. The document examines issues that need to be addressed to promote growth of agro-processing industries, such as improving farmers' productivity and industry efficiency, increasing capacity utilization, developing organized markets and supply chains, and creating food
RTD Model V.1.1.pptx RTD Model V.1.1.pptxssuserbf00c31
FICSI proposes a livelihood-based skill training project in food processing for 250 youth in Tamilnadu. The project will provide certification training in food processing jobs identified by partner companies, including craft baker and fish/seafood technician roles. Trainees will receive instruction in good manufacturing practices, food safety, and entrepreneurship to help them secure wage employment or start their own food businesses. The project aims to enhance livelihoods through skills that meet industry needs while promoting local food traditions and women's participation. Expected outcomes include employment, self-employment opportunities for trainees, and increased awareness of food safety compliance.
This document is a project report on brand and product awareness of Marico's Saffola Fittify product. It includes an introduction to the FMCG sector and Marico company. It discusses Marico's competitors and products. The report outlines the research methodology used which was a survey of 100 customers at a Hypercity store in Navi Mumbai over 1.5 months. Graphs of the survey results are presented on customer satisfaction, how well products meet needs, quality ratings, and brand opinion. Analysis found 30% were highly satisfied, 55% found quality high, and 55% had a positive brand opinion but 30% had not heard of the product. The report concludes with learning points and suggestions for Marico.
This document provides a summary of Neeraj Mandloi's 3-week hands-on training report on food processing and engineering conducted from May 14th to June 3rd, 2022. The training covered various topics related to food processing engineering through online lectures and discussions. In week 1, lectures on entrepreneurship development and extrusion cooking processes were provided. Week 2 covered additional topics like agri-business, innovation and startups, and honey processing. The training aims to provide students practical knowledge and skills related to food processing and entrepreneurship to help develop agri-based startups.
The document is a summer project report on consumer behavior towards ready-to-eat food products submitted to Rural Outreach Private Limited. It includes an introduction discussing the growth of the food processing industry in India and factors driving demand for ready-to-eat foods. It also provides acknowledgements and declarations sections. The contents section outlines the different chapters to be included in the report on the topic of the study.
The report, published by Grant Thornton and CII aims to examine the growth potential of the food processing industry, the scope for modernisation and the policies and regulations that govern the industry. The report also highlights the emerging trends, opportunities and challenges in the key segments of the sector.
The document discusses the purpose and values of FoodVentures, which is to make nutrition accessible to everyone through efficient, creative, and humane means. It then outlines some of the key challenges facing nutrition access such as poverty, climate change, wastage, lifestyle changes, and more. FoodVentures' solution is to provide a wholesome meal box subscription service with perfectly balanced macros and micronutrients delivered daily. The service is aimed at children, dual-income households, seniors, patients and more.
The document provides information about setting up a vacuum fried snacks manufacturing plant producing vegetable chips from sweet potato, beans, and beetroot. It includes a table of contents that lists topics like project location details, types of chips, product specifications, manufacturing process, machinery requirements, raw materials, costs, financial projections, market analysis, and more. The document appears to be a feasibility report for a proposed vacuum fried vegetable chips manufacturing business.
This document discusses food innovation and disruptive innovations in the food industry. It covers several topics related to food innovation including changing consumer demands, the need for new product development, integrating consumer needs into the innovation process, and challenges to food innovation like food neophobia. It also discusses emerging disruptive innovations in food like 3D food printing, the "uberization" of food, smart kitchens, and smart/cultured foods. The document examines both opportunities and challenges of disruptive food innovations, including impacts on health, safety, environment, ethics, and uneven effects on rich and poor.
The document discusses the proposal for a new snack business called Wrap-to-Go that will provide healthy oatmeal-wrapped snacks. It will be located in Manila and aims to offer convenient, nutritious snacks to health-conscious customers. The business is founded by six partners and will offer different filling options like chicken, beef, tuna, and vegetables to appeal to varied tastes. It hopes to educate customers on healthy living while achieving financial success through effective marketing and product quality.
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GROWTH STRATEGY OF UNILEVER IN EMERGING MARKETS.
The food industry comprises a complex network of activities related to the supply, consumption, and catering of food products and services. It plays a significant role in the economic development of any nation. It is one of the world's most dynamic economic sectors. This paper provides a brief introduction to food industry Matthew N. O. Sadiku | Sarhan M. Musa | Tolulope J. Ashaolu ""Food Industry: An Introduction"" Published in International Journal of Trend in Scientific Research and Development (ijtsrd), ISSN: 2456-6470, Volume-3 | Issue-4 , June 2019, URL: https://www.ijtsrd.com/papers/ijtsrd23638.pdf
Paper URL: https://www.ijtsrd.com/other-scientific-research-area/other/23638/food-industry-an-introduction/matthew-n-o-sadiku
This document discusses a market research project on consumer behavior towards frozen food products in India. It provides background on India's food processing industry and the growth of the frozen foods market. Key findings from exploratory research including retailer, distributor and customer surveys are summarized. The research found that the changing Indian lifestyle with more working couples and time constraints is driving demand for convenient frozen and packaged foods. However, some consumers still prefer traditional foods.
Afa Comparision between breadtalk & Old Chang Keebottletree
Golden Phoenix Pte Ltd is considering whether Ms. Wanna Lui should invest $100,000 in the stock market given her requirements of a 5-year timeframe, medium risk tolerance, and desired 5% annual return. The F&B industry background details its contribution to GDP, establishments, employment figures, and profitability ratios from 2007-2008. Old Chang Kee is presented as a case study, outlining its history, strengths, weaknesses, opportunities, threats, and franchise expansion plans. BreadTalk is analyzed as the main competitor.
Marketing plan breakfast booster atul & groupAtul Gurav
Waffle’s is going to launch a Ready to cook Cake mixture in a packet
form, called “Break-Fast Booster” which is healthier than its
competitors like Betty Crocker, Pillsbury, as our product contains
ingredient like (whole grain) Multigrain, which are rich in Calories and
will help people to match the daily intake of calories required per day.
The location of the company is in Goa. Product will be launched in
Dadar (W) Mumbai. Total budget for the launch of the product as well
as for the marketing and advertisement is approximate 50 lakhs. The
promotion channels we used were direct marketing, mass media,
events, news apps, social media marketing, Out of Home Media, Radio,
Sponsoring of Cookery show etc., which are a part of Integrated
Marketing Campaign. For the Launch of the product we are going with
Pre launch, and Post launch strategy. The face of the Product will be
Nikita Gandhi, UAE (NRI) winner of MasterChef Season 4, India. This
will help the people to associate it with a healthy breakfast other than
just a cake. At the time of launch, the product will be sold at MRP Rs.
149
Inception of an Organic Food Company - Horizon 'Spot The Case' Final RoundMd Abrar Jahin
Khati Food Ltd. is an organic food company looking to expand its business. A marketing campaign is proposed with the goals of establishing resilient sales distribution, promoting the brand, and gaining farmers' trust. The campaign implements a push-pull strategy using retailer-focused trade marketing and brand promotion. It establishes accreditation for food safety, relaunches the brand, segments the market, and implements a multi-phase plan including improving supply chains, partnering with retailers, and digital/ATL awareness campaigns. Key performance indicators and a budget are provided, with the campaign estimated to reach over 300,000 people with a 58.4% projected ROI.
The document discusses a Production Linked Incentive Scheme for the Food Processing Industry introduced by the Indian government. Key points:
- The scheme aims to boost food manufacturing, develop Indian brands, and make them globally competitive. It will incentivize existing players in food processing who meet minimum sales and investment criteria.
- The scheme has a budget of Rs. 10,900 crores over six years and will support four segments - ready-to-cook foods, processed fruits and vegetables, marine products, and mozzarella cheese. It will also support innovative products from small and medium enterprises.
- Eligible companies must meet minimum sales and investment thresholds. Incentives of 6-10% will be
This document discusses business strategies for strengthening food value chains and reducing poverty in developing countries. It outlines the opportunity for businesses to engage the "base of the pyramid" market of 3.7 billion people earning $8 or less per day, who spend $1.3 trillion annually on food. 70% of this population depends on the food value chain. The document presents innovative business models that companies are using to engage smallholder farmers and consumers, and empower entrepreneurs through improved access to markets, financing, and infrastructure. It provides design principles for successful models, including creating life-enhancing offerings and collaborating through non-traditional partnerships. Finally, it recommends actions like prioritizing initiatives and facilitating corporate engagement to scale up these approaches
Charoen Pokphand Foods Plc.’s Quest to become the Kitchen of the World: An Ov...inventionjournals
This document provides an overview of Charoen Pokphand Foods Plc.'s (CPF) journey to becoming the "Kitchen of the World." CPF is a leading agro-industrial and food company based in Thailand that operates globally. The summary discusses how CPF realigned its goals to better understand customer needs and market the right products to the right customers. It also outlines CPF's business model, operations in over 30 countries, and achievements that validate its claim to becoming the Kitchen of the World, including recognition on sustainability indices and significant annual sales revenues.
The document discusses strategies to increase revenue for KFC in India. It provides background on KFC's operations in India, including developing a large vegetarian menu to appeal to India's large vegetarian population. Market research methods are described to understand customers and competitors. A SWOT analysis is conducted to evaluate KFC's strengths, weaknesses, opportunities, and threats. Other strategies discussed include promoting KFC's signature chicken products while expanding the menu, tailoring communications to different customer groups, and identifying internal strengths to develop an effective marketing strategy.
RTD Model V.1.1.pptx RTD Model V.1.1.pptxssuserbf00c31
FICSI proposes a livelihood-based skill training project in food processing for 250 youth in Tamilnadu. The project will provide certification training in food processing jobs identified by partner companies, including craft baker and fish/seafood technician roles. Trainees will receive instruction in good manufacturing practices, food safety, and entrepreneurship to help them secure wage employment or start their own food businesses. The project aims to enhance livelihoods through skills that meet industry needs while promoting local food traditions and women's participation. Expected outcomes include employment, self-employment opportunities for trainees, and increased awareness of food safety compliance.
This document is a project report on brand and product awareness of Marico's Saffola Fittify product. It includes an introduction to the FMCG sector and Marico company. It discusses Marico's competitors and products. The report outlines the research methodology used which was a survey of 100 customers at a Hypercity store in Navi Mumbai over 1.5 months. Graphs of the survey results are presented on customer satisfaction, how well products meet needs, quality ratings, and brand opinion. Analysis found 30% were highly satisfied, 55% found quality high, and 55% had a positive brand opinion but 30% had not heard of the product. The report concludes with learning points and suggestions for Marico.
This document provides a summary of Neeraj Mandloi's 3-week hands-on training report on food processing and engineering conducted from May 14th to June 3rd, 2022. The training covered various topics related to food processing engineering through online lectures and discussions. In week 1, lectures on entrepreneurship development and extrusion cooking processes were provided. Week 2 covered additional topics like agri-business, innovation and startups, and honey processing. The training aims to provide students practical knowledge and skills related to food processing and entrepreneurship to help develop agri-based startups.
The document is a summer project report on consumer behavior towards ready-to-eat food products submitted to Rural Outreach Private Limited. It includes an introduction discussing the growth of the food processing industry in India and factors driving demand for ready-to-eat foods. It also provides acknowledgements and declarations sections. The contents section outlines the different chapters to be included in the report on the topic of the study.
The report, published by Grant Thornton and CII aims to examine the growth potential of the food processing industry, the scope for modernisation and the policies and regulations that govern the industry. The report also highlights the emerging trends, opportunities and challenges in the key segments of the sector.
The document discusses the purpose and values of FoodVentures, which is to make nutrition accessible to everyone through efficient, creative, and humane means. It then outlines some of the key challenges facing nutrition access such as poverty, climate change, wastage, lifestyle changes, and more. FoodVentures' solution is to provide a wholesome meal box subscription service with perfectly balanced macros and micronutrients delivered daily. The service is aimed at children, dual-income households, seniors, patients and more.
The document provides information about setting up a vacuum fried snacks manufacturing plant producing vegetable chips from sweet potato, beans, and beetroot. It includes a table of contents that lists topics like project location details, types of chips, product specifications, manufacturing process, machinery requirements, raw materials, costs, financial projections, market analysis, and more. The document appears to be a feasibility report for a proposed vacuum fried vegetable chips manufacturing business.
This document discusses food innovation and disruptive innovations in the food industry. It covers several topics related to food innovation including changing consumer demands, the need for new product development, integrating consumer needs into the innovation process, and challenges to food innovation like food neophobia. It also discusses emerging disruptive innovations in food like 3D food printing, the "uberization" of food, smart kitchens, and smart/cultured foods. The document examines both opportunities and challenges of disruptive food innovations, including impacts on health, safety, environment, ethics, and uneven effects on rich and poor.
The document discusses the proposal for a new snack business called Wrap-to-Go that will provide healthy oatmeal-wrapped snacks. It will be located in Manila and aims to offer convenient, nutritious snacks to health-conscious customers. The business is founded by six partners and will offer different filling options like chicken, beef, tuna, and vegetables to appeal to varied tastes. It hopes to educate customers on healthy living while achieving financial success through effective marketing and product quality.
DOWNLOAD MIỄN PHÍ 30000 TÀI LIỆU https://s.pro.vn/Z3UW
Dịch vụ viết thuê luận án tiến sĩ, luận văn thạc sĩ,báo cáo thực tập, khóa luận
Sdt/zalo 0967 538 624/0886 091 915
https://lamluanvan.net/dich-vu-2-viet-thue-luan-van-thac-si-kem-bao-gia/
GROWTH STRATEGY OF UNILEVER IN EMERGING MARKETS.
The food industry comprises a complex network of activities related to the supply, consumption, and catering of food products and services. It plays a significant role in the economic development of any nation. It is one of the world's most dynamic economic sectors. This paper provides a brief introduction to food industry Matthew N. O. Sadiku | Sarhan M. Musa | Tolulope J. Ashaolu ""Food Industry: An Introduction"" Published in International Journal of Trend in Scientific Research and Development (ijtsrd), ISSN: 2456-6470, Volume-3 | Issue-4 , June 2019, URL: https://www.ijtsrd.com/papers/ijtsrd23638.pdf
Paper URL: https://www.ijtsrd.com/other-scientific-research-area/other/23638/food-industry-an-introduction/matthew-n-o-sadiku
This document discusses a market research project on consumer behavior towards frozen food products in India. It provides background on India's food processing industry and the growth of the frozen foods market. Key findings from exploratory research including retailer, distributor and customer surveys are summarized. The research found that the changing Indian lifestyle with more working couples and time constraints is driving demand for convenient frozen and packaged foods. However, some consumers still prefer traditional foods.
Afa Comparision between breadtalk & Old Chang Keebottletree
Golden Phoenix Pte Ltd is considering whether Ms. Wanna Lui should invest $100,000 in the stock market given her requirements of a 5-year timeframe, medium risk tolerance, and desired 5% annual return. The F&B industry background details its contribution to GDP, establishments, employment figures, and profitability ratios from 2007-2008. Old Chang Kee is presented as a case study, outlining its history, strengths, weaknesses, opportunities, threats, and franchise expansion plans. BreadTalk is analyzed as the main competitor.
Marketing plan breakfast booster atul & groupAtul Gurav
Waffle’s is going to launch a Ready to cook Cake mixture in a packet
form, called “Break-Fast Booster” which is healthier than its
competitors like Betty Crocker, Pillsbury, as our product contains
ingredient like (whole grain) Multigrain, which are rich in Calories and
will help people to match the daily intake of calories required per day.
The location of the company is in Goa. Product will be launched in
Dadar (W) Mumbai. Total budget for the launch of the product as well
as for the marketing and advertisement is approximate 50 lakhs. The
promotion channels we used were direct marketing, mass media,
events, news apps, social media marketing, Out of Home Media, Radio,
Sponsoring of Cookery show etc., which are a part of Integrated
Marketing Campaign. For the Launch of the product we are going with
Pre launch, and Post launch strategy. The face of the Product will be
Nikita Gandhi, UAE (NRI) winner of MasterChef Season 4, India. This
will help the people to associate it with a healthy breakfast other than
just a cake. At the time of launch, the product will be sold at MRP Rs.
149
Inception of an Organic Food Company - Horizon 'Spot The Case' Final RoundMd Abrar Jahin
Khati Food Ltd. is an organic food company looking to expand its business. A marketing campaign is proposed with the goals of establishing resilient sales distribution, promoting the brand, and gaining farmers' trust. The campaign implements a push-pull strategy using retailer-focused trade marketing and brand promotion. It establishes accreditation for food safety, relaunches the brand, segments the market, and implements a multi-phase plan including improving supply chains, partnering with retailers, and digital/ATL awareness campaigns. Key performance indicators and a budget are provided, with the campaign estimated to reach over 300,000 people with a 58.4% projected ROI.
The document discusses a Production Linked Incentive Scheme for the Food Processing Industry introduced by the Indian government. Key points:
- The scheme aims to boost food manufacturing, develop Indian brands, and make them globally competitive. It will incentivize existing players in food processing who meet minimum sales and investment criteria.
- The scheme has a budget of Rs. 10,900 crores over six years and will support four segments - ready-to-cook foods, processed fruits and vegetables, marine products, and mozzarella cheese. It will also support innovative products from small and medium enterprises.
- Eligible companies must meet minimum sales and investment thresholds. Incentives of 6-10% will be
This document discusses business strategies for strengthening food value chains and reducing poverty in developing countries. It outlines the opportunity for businesses to engage the "base of the pyramid" market of 3.7 billion people earning $8 or less per day, who spend $1.3 trillion annually on food. 70% of this population depends on the food value chain. The document presents innovative business models that companies are using to engage smallholder farmers and consumers, and empower entrepreneurs through improved access to markets, financing, and infrastructure. It provides design principles for successful models, including creating life-enhancing offerings and collaborating through non-traditional partnerships. Finally, it recommends actions like prioritizing initiatives and facilitating corporate engagement to scale up these approaches
Charoen Pokphand Foods Plc.’s Quest to become the Kitchen of the World: An Ov...inventionjournals
This document provides an overview of Charoen Pokphand Foods Plc.'s (CPF) journey to becoming the "Kitchen of the World." CPF is a leading agro-industrial and food company based in Thailand that operates globally. The summary discusses how CPF realigned its goals to better understand customer needs and market the right products to the right customers. It also outlines CPF's business model, operations in over 30 countries, and achievements that validate its claim to becoming the Kitchen of the World, including recognition on sustainability indices and significant annual sales revenues.
The document discusses strategies to increase revenue for KFC in India. It provides background on KFC's operations in India, including developing a large vegetarian menu to appeal to India's large vegetarian population. Market research methods are described to understand customers and competitors. A SWOT analysis is conducted to evaluate KFC's strengths, weaknesses, opportunities, and threats. Other strategies discussed include promoting KFC's signature chicken products while expanding the menu, tailoring communications to different customer groups, and identifying internal strengths to develop an effective marketing strategy.
[To download this presentation, visit:
https://www.oeconsulting.com.sg/training-presentations]
This PowerPoint compilation offers a comprehensive overview of 20 leading innovation management frameworks and methodologies, selected for their broad applicability across various industries and organizational contexts. These frameworks are valuable resources for a wide range of users, including business professionals, educators, and consultants.
Each framework is presented with visually engaging diagrams and templates, ensuring the content is both informative and appealing. While this compilation is thorough, please note that the slides are intended as supplementary resources and may not be sufficient for standalone instructional purposes.
This compilation is ideal for anyone looking to enhance their understanding of innovation management and drive meaningful change within their organization. Whether you aim to improve product development processes, enhance customer experiences, or drive digital transformation, these frameworks offer valuable insights and tools to help you achieve your goals.
INCLUDED FRAMEWORKS/MODELS:
1. Stanford’s Design Thinking
2. IDEO’s Human-Centered Design
3. Strategyzer’s Business Model Innovation
4. Lean Startup Methodology
5. Agile Innovation Framework
6. Doblin’s Ten Types of Innovation
7. McKinsey’s Three Horizons of Growth
8. Customer Journey Map
9. Christensen’s Disruptive Innovation Theory
10. Blue Ocean Strategy
11. Strategyn’s Jobs-To-Be-Done (JTBD) Framework with Job Map
12. Design Sprint Framework
13. The Double Diamond
14. Lean Six Sigma DMAIC
15. TRIZ Problem-Solving Framework
16. Edward de Bono’s Six Thinking Hats
17. Stage-Gate Model
18. Toyota’s Six Steps of Kaizen
19. Microsoft’s Digital Transformation Framework
20. Design for Six Sigma (DFSS)
To download this presentation, visit:
https://www.oeconsulting.com.sg/training-presentations
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1. Model Detailed Project Report
Ready-to-eat Snacks
Under the Formalization of Micro Food Processing Enterprises
Scheme (Ministry of Food Processing Industries, Government of
India)
Prepared by
Indian Institute of Food Processing Technology (IIFPT)
Pudukkottai Road, Thanjavur, Tamil Nadu
Ministry of Food Processing Industries, Government of India
2. CONTENTS
S.NO. DESCRIPTION
1 Project Summary
2 Introduction
3 Process Flow Chart
4 Economics of the Project
covering:
a Basis & Presumptions
b Capacity & its utilisation
c Premises
d Machinery & Equipments
e Misc.Fixed Assets
f Total Cost of the Project
g Means of Finance
h Term Loan
I Term Loans' repayment & interest schedule
j Working Capital & Margin Money Calculations
k Staff & Labour
l Raw Materials & Consumables
m Power/Water
n Depreciation
o Repairs & Maintenance
p Insurance
q Sales Expenses
r Projections of Performance & Profitabilitiy Analysis
s Break Even Point Analysis
t Projected Balance Sheet
u Cash-flow Statement
v Debt-service Coverage Ratio
3. PROJECT
SUMMARY
1 Name of the Firm :
2 Constituti
on
: Proprietorship Firm
3 Proprietor :
4 Address :
5 Size of
Plot
: 200 Sq. mts.
6 Location :
7 Covered Area : 1200 Sq. ft.
8 Proposed Project to be set-up : Ready-to-eat (RTE) Snacks
9 Type of Industry : Manufacturing
10 Major Raw Materials : Soya,Wheat,Rice,Corn,Veg.o
ils
11 Power
Load
: 15 HP
12 Employme
nt
: 20 Persons
13 Total Cost of the Project : (Rs.in
Lakh)
a. Premises : Owned
b. Machinery &
Equipment
: 24.00
c. Misc.Fixed Assets : 5.65
d. Pre-liminary and Pre-
operative expenses : 0.23
e. Security Depsits with
Departments/Others. : 0.25
f. Margin Money for
Working Capital : 5.96
Total : Rs. 36.08 Lakh
14 Means of Finance :
4. a. Term Loan from Bank : 22.47
b. PM FME Subsidy 10.00
Promoter's Contribution 3.61 13.61
Tota
l
: Rs. 36.08 Lakh
15 Annual Profitability (at :
60 % efficiency)
a. Annual Revenues : Rs. 139.50 Lakh
b. Profit before tax : Rs. 7.55 Lakh
c. Percentage Profit : 5.41 %
d. Annual Return on Investment : 20.92 %
e. Average Break-even-Point : 74.13 %
f. Debt-service Coverage Ratio : 2.03
5. 2. INTRODUCTION:
Extrusion has provided a means of manufacturing new and novel products and has revolutionized
many conventional snack manufacturing processes. Extrusion equipment offers many basic design
advantages that result in minimizing time, energy, and cost while at the same time introducing a
degree of versatility and flexibility that was not previously available. Many common snack foods
such as fried or baked collettes (corn curls) are corn based and produced on rather simple single-
screw high pressure extrusion cookers. Other snack products (for example, half products or third-
generation products) may require more sophisticated twin-screw extrusion equipment.
Extruded foods in India can play an important role in Snack foods/breakfast cereals can be produced
at cheaper rate than conventional methods. Great potential to produce variety of new foods.
Providing better nutrition can be easily done by extrusion. It is possible to produce snacks with less
oil content especially traditional fried foods. Cost of snacks can be brought down. Legume based
snack foods and soya nuggets which are health foods can be manufactured at a low cost. Consumers
today are demanding an ever-broadening selection of snack foods.
Changing eating habits of the masses have played an integral role in driving sales across the global
ready-to-eat snacks market. Presence of a seamless retail sector, coupled with increasing demand for
evening snacks, has aided market growth. There is a peculiar sense of liking for ready-to-eat snacks
amongst large groups of consumers. Besides, several people replace their regular meals with snacks
for the ease of consuming the latter. The aforementioned trends are indicative of accelerated growth
across the global ready-to-eat snacks market. The market players are making serious efforts to
manufacture new types of snacks that are healthier, tastier, and more economical to buy.
Consumption of ready-to-eat snacks at picnics, informal gatherings, and parties has become an
established trend. Besides, several new types of snacks such as fries, nachos, baked beans, and high-
fibre biscuits are available across retail outlets. The efficiency of retail outlets in selling out new
types of snacks has majorly helped market vendors in upping their revenues. The presence of several
local sellers of ready-to-eat snacks has also played to the advantage of the market players. In this
scenario, it is safe to expect that new vendors would want to utilize the lucrative opportunities
floating across the market. However, ready-to-eat snacks require intense research and development
before they can be put to manufacturing.
The trend of manufacturing healthy, protein-rich, and non-fried snacks has gathered momentum in
recent times. People have been quite receptive to the idea of consuming non-fried and high-protein
snacks, majorly to cultivate healthy habits. Furthermore, availability of protein chips in various
flavors has also helped in attracting a larger consumer base. Innovation and perpetual development
are the watchwords for vendors operating in the global ready-to-eat snacks market. It is worthwhile
to analyze the business strategies of the leading players currently operating in the market.
Therefore, processing of Ready-to-eat snacks especially offers huge scope for entrepreneurship
development at micro or small scale level through government schemes such as PM Formalization of
Micro Food Processing Enterprises Scheme of MoFPI, Government of India.
Variety of Ready-to-eat Snacks
1st Generation Snacks: Simply extruded snacks
6. Snack extruders are generally divided into two major categories:
(1) single-screw and
(2) twin screw.
Single-screw extruders may be divided into four subcategories:
• low-shear forming;
• low-shear cooking;
• medium-shear cooking; and
• high-shear cooking.
Twin-screw extruders may be divided into several subcategories: co rotating intermeshing; co
rotating non intermeshing; counter rotating intermeshing; counter rotating non intermeshing; and
conical intermeshing.
In the past, the most popular and successful extruders in the snack food production plant have been
the single-screw extruders; and there are many applications today where these extruders are ideal
from an economic point of view. However, in recent years the twin-screw extruder has begun to
challenge the dominance of the single-screw extruder for snack food production. The food extruder
must exercise a number of functions in a short time under controlled, continuous or steady-state
operating conditions. These functions may include heating, cooling, conveying, feeding,
compressing, reacting, mixing, melting, cooking, texturing, and shaping.
Convenience food (RTE) is a concept that is prevalent in the developed world since long, while its
inception into the Indian market has been recent. With the changing socio-economic pattern of life
and the increasing number of working couples, the concept is fast becoming popular in Indian
market. This type of food is becoming popular because it saves time and labour. This food has
extended shelf-life and is available off the market shelves.
The Central Sector scheme for Formalization of Micro Enterprises in food processing sector under
Ministry of Food Processing Industries is an important scheme useful for formalization and
mainstreaming the unorganized home based or micro food processing units. The scheme is useful for
expansion of the existing units in terms of capacity and technology through installation of new
machineries and additional civil infrastructures.
Designing snack foods today can be a complex process to meet changing consumer’s taste and
expectation, for example, ‘good for your health,’ ‘rich source of protein,’ ‘offering a unique flavour,’
and the elusive search for something unique that also appeals to a wide variety of people. Most snack
manufacturers use some form of existing technology as the basis for creating snack products, but
incorporate variations that increase the resulting snack’s health image appeal by lowering fats and
calories or adding nutrients.
An entrepreneur can use this model DPR template and modify according to his/her need in terms of
capacity, location, raw materials availability etc.
Form of the Business Enterprise
The entrepreneur concerned must specify about the form of his/her business organization i.e. whether
7. Sole Proprietorship, Cooperative, FPO/FPC, SHG Federation, Partnership Firm or Company and
accordingly attach all the required documents. The documents may be registration certificate, share
holding pattern, loan approval certificate etc as specified in the FME scheme guidelines.
Background of the Promoters/Owners and Required Documents
The detailed bio-data of promoter/promoters inter-alia name, fathers name, age, qualification,
business experience, training obtained, contact number, email, office address, permanent address,
share holding pattern, definite sources of meeting the commitment of promoters contribution, details
of others business along with certified balance sheet and profit loss account for the last 3- 4 years, tax
registration, PAN number, income tax return etc for 3-4 years and other requirements as specified in
the FME guidelines must be provided with the DPR.
Background of the Proposed Project
The entrepreneur must specify whether it is a new project or expansion of the existing project. If new
project is proposed then the reason to go in to the project and if expansion of the existing project, the
must specify what kind of expansion is proposed in terms of capacity, product, machines, civil
infrastructure etc.
Location of the Proposed Project and Land
The entrepreneur must provide description of the proposed location, site of the project, distance from
the targeted local and distant markets; and the reasons/advantages thereof i.e. in terms of raw
materials availability, market accessibility, logistics support, basic infrastructure availability etc. The
entrepreneur must mention whether project is proposed in self owned land or rented/allotted land in
any industrial park or private location. Accordingly, he/she must provide ownership document,
allotment letter/ lease deed. Land clearance certificate must be from village authority/municipality or
any other concerned authority.
9. ECONOMICS OF THE PROJECT
a BASIS OF PRESUMPTIONS :
No.of Working Days per
Annum
: 300
No.of Working Shift(s) per day : Singl
e
No.of Working Hours per shift : 8
b PRODUCT(S) MIX, CAPACITY & ITS
UTILISATION:
Average
Product Units Qty. Selling Price Amount,
(Rs./Unit) (Rs.in Lakh)
Ready-to-eat (RTE) Snacks
1 Friams 120 Pouch Bags 30000 460.00 138.00
2 Puffs 84 Pouch Boxes 30000 315.00 94.50
Boxes 60000 232.50
Capacity Utilisation :
First Year of
operation
: 60 %
Second Year of
operation
: 65 %
Third Year of
operation
: 70 %
Fourth Year of
operation
: 75 %
Fifth Year & onwards years
of operation : 80 %
10. c PREMISES :
a Plot Size : 200 Sq. mts.
b Location :
b Covered Area : 1200 Sq. ft.
d MACHINERY AND EQUIPMENT:
S.No. Description Qty. Rate Amount
Nos. (Rs.Lakh) (Rs.in
Lakh)
1 Extruder 1 3.50 3.50
2 Roaster 1 1.00 1.00
3 Mixer 1 1.00 1.00
4 Raw Material Mixer 1 1.00 1.00
5 Automatic Form, Fill & Seal Machine 1 4.50 4.50
6 Cylinders 54 0.15 8.10
7 Weighing Machine 0.20
8 Storage Racks 0.50
9 Misc. tools & tackles 0.20
20.00
The cost of Installation, Erection, Commissioning
Taxes, Freight, Insurance etc. 20% 4.00
Total Rs. 24.00 Lakh
11. e MISC. FIXED ASSETS :
Additionally, following misc.fixed assets are also required for
the proposed project:
(Rs.in Lakh)
a. Standby Gen Set 15 KVA : 2.00
b. Electrification Expenses
and
Electrical Equipments : 0.75
c. Office Furniture and
Equipments
: 0.75
d. Fire Fighting & Other Safety Equipments : 1.50
e. Material Handling
Trolleys etc.
: 0.40
f. Misc. : 0.25
Total : Rs. 5.65 Lakh
12. f TOTAL COST OF THE PROJECT :
(Rs.in Lakh)
a. Premises : Owned
b. Machinery & Equipment : 24.00
c. Misc.Fixed Assets : 5.65
d. Pre-liminary and Pre-
operative expenses : 0.23
e. Security Depsits with
Departments/Others. : 0.25
f. Margin Money for
Working Capital : 5.96
Total : Rs. 36.08 Lakh
g MEANS OF FINANCE :
It is proposed to finance the project as under:
(Rs.in Lakh)
a. Term Loan from Bank : 22.47
b. PM FME Subsidy 10.00
Promoter's Contribution 3.61 13.61
Total : Rs. 36.08 Lakh
13. h TERM LOAN
: Rs. Lakh
S.No. Description Value Term Loan
1). Premises Owned
2). Machinery & Equipment 24.00 80 % 19.20
3). Misc.Fixed Assets 5.65 80 % 4.52
Term Loan Eligibility 29.65 Rs. 23.00 Lakh
Term Loan to be applied
for
Rs. 22.47 Lakh
17. k RECURRING EXPENSES (Rs. in Lakh)
1st Yr. 2nd Yr. 3rd Yr. 4th Yr. 5th Yr.
Days
a. Consumables 6 1.81 1.96 2.12 2.27 2.42
Bank Finance 75% 1.36 1.47 1.59 1.70 1.81
b. Work in progress 2 0.68 0.74 0.80 0.85 0.91
Bank Finance 75% 0.51 0.55 0.60 0.64 0.68
c. Finished Goods in Stock 3 1.19 1.19 1.31 1.41 1.52
Bank Finance 75% 0.89 0.89 0.98 1.06 1.14
d. Accounts Receivables 15 6.98 7.56 8.14 8.72 9.30
Bank Finance 60% 4.19 4.53 4.88 5.23 5.58
e. Misc.Expenses 30 2.85 3.24 3.54 3.85 4.18
Bank Finance 0% 0.00 0.00 0.00 0.00 0.00
Total 13.51 14.69 15.89 17.10 18.33
Less:SundryCreditors 2 0.60 0.65 0.71 0.76 0.81
Recurring Expenses 12.90 14.03 15.19 16.34 17.52
Bank Finance 6.95 7.46 8.05 8.63 9.21
Margin Money 5.96 6.58 7.14 7.71 8.31
18. k STAFF & LABOUR REQUIREMENTS AND ANNUAL SALARIES/WAGES BILL
S.No. Designation Nos. Rate
p.m.
(Rs.)
Amount
(Rs.in
Lakh)
a. Office Staff
1 Accountant 1 15000 1.80
2 Sales & Marketing 6 12000 8.64
3 Peon/Watchman 2 10000 2.40 12.8
4
b. Supervisory
9
1 25000 3.00 3.00
` 1
c. Workers
1 Skilled Operators 2 15000 3.60
2 Semi-skilled Workers 4 12000 5.76
3 Unskilled Labour 4 10000 4.80 14.16
10 30.00
10% benefits 3.00
20 Rs. 33.00 Lakh
Note:- More than 75% of local persons to be employed
19. l ANNUAL COST OF RAW MATERIALS, CONSUMABLES
& PACKAGING MATERIALS (at 100% efficiency)
Following Raw Materials, Consumables & Packaging materials are
required for the proposed project:
S.No. Description
1 Soya }
2 Wheat Products (Sooji, Maida etc.) }
3 Rice }
4 Corn Grit }
5 Vegetable Oil }
6 Salt } 60.00 %
7 Spices } of sales value
8 Misc.Consumables
9 Packing Materials such as
Flexible Printed Tubular
Film
HDPE/PP Woven Sacks
}
}
} 5.00 %
Printed
Cartons
BOPP Tape
etc.
straping belt, doughler etc.
}
}
}
of sales value
Cost of raw materials, consumables and packing materials
is assumed at 65.00 % of annual revenues.
Total Rs. 151.13 Lakh
Year-wise cost of Raw Materials, Consumables & Packing Materials:
Rs. in Lakh
1st Yr. 2nd Yr. 3rd Yr. 4th Yr. 5th Yr.
90.68 98.23 105.79 113.34 120.90
20. m ANNUAL COST OF UTILITIES (POWER &
WATER)
(at 100% efficiency)
a. Power
Total Load 15 HP
11 KW
Consumption Load x 8 x 300 x
0.75
Hrs.x DaysxPower
Facto
r
Source: 20142 KWH
Govt. 75% 15106.5 KWH
Rate Rs. 9.00 KWH 1.36 Lakh
Generator 25% 5035.5 KWH
Rate Rs. 15.00 KWH 0.76 Lakh
Total Power
Bill
Rs. 2.11 Lakh
b. Water
Water 300 KL
@ Rs. 25.00 per KL
Rs. 0.08 Lakh
Total Power & Water Bill
Rs.
2.19 Lakh
23. p INSURANCE
The fixed assets of the project will be insured for all types of risks. Annual insurance
Charges payable shall be as under:-
S.No. Description 1st Yr. 2nd Yr. 3rd Yr. 4th Yr. 5th Yr.
1). Machinery &
Equipment
24.00 20.40 17.34 14.74 12.53
2). Misc.Fixed Assets 5.65 4.80 4.08 3.47 2.95
Total 29.65 25.20 21.42 18.21 15.48
Insurance Charges:
Rate (%) 1.00 1.50 2.0
0
2.50 3.00
Amount (Rs.Lakh) 0.30 0.38 0.4
3
0.46 0.46
q MARKETING EXPENSES
Marketing Expenses include brokerage, commission, discounts etc.
These are assumed at 2.50 percent of revenues
Rs.Lakh
Year 1st Yr. 2nd Yr. 3rd Yr. 4th Yr. 5th Yr.
Revenues 139.50 151.13 162.75 174.38 186.00
Rate (%) 2.50 2.50 2.50 2.50 2.50
Selling Exps. 3.49 3.78 4.07 4.36 4.65
24. r PROJECTIONS OF PERFORMANCE AND PROFITABILITY
STATEMENT
(Rs.in Lakh)
1st 2nd 3rd 4th 5th
Year Year Year Year Year
Capacity Utilisation (%) 60 65 70 75 80
A. Annual Revenues
Value Rs.Lakh 139.50 151.13 162.75 174.38 186.00
(% increase over last year) 8.33 7.69 7.14 6.67
B. Expenses
a. Raw Materials,Consum-
ables & Packing Materials 90.68 98.23 105.79 113.34 120.90
b. Power/Water 1.31 1.42 1.53 1.64 1.75
c. Salaries & Wages*
Salaries 17.42 19.17 21.08 23.19 25.51
Wages 9.35 11.14 11.99 12.85 13.71
d. Repairs & Maintenance 0.15 0.25 0.32 0.36 0.39
e.
Insurance
0.30 0.38 0.43 0.46 0.46
f. Depreciation 4.45 3.78 3.21 2.73 2.32
123.65 134.37 144.36 154.58 165.04
Expenses 123.65 134.37 144.36 154.58 165.04
* 10% increase every year
25. r PROJECTIONS OF PERFORMANCE AND PROFITABILITY STATEMENT
(Contd.)
(Rs.in
Lakh)
1st 2nd 3rd 4t
h
5th
Year Year Year Year Year
Capacity Utilisation (%) 60 65 70 75 80
C. Gross Profit 15.85 16.76 18.39 19.80 20.96
Selling Expenses 3.49 3.78 4.07 4.36 4.65
Overheads@ 1.74 1.89 2.03 2.18 2.33
Preliminary & Pre-operative
Expenses w/off 0.05 0.05 0.05 0.05 0.05
Financial Expenses:
a. Interest on term loan 2.29 1.84 1.31 0.79 0.26
b. Interest on Working Capital
Loan
0.73 0.78 0.84 0.91 0.97
@ 10.50 % p.a.
D. Profit (before taxes) 7.55 8.43 10.09 11.52 12.71
E. Provision for Taxes 30.90% 2.33 2.60 3.12 3.56 3.93
F. Profit (after taxes) 5.22 5.82 6.97 7.96 8.78
Depreciation, added back 4.45 3.78 3.21 2.73 2.32
G. Cash Accruals 9.66 9.60 10.18 10.69 11.10
@ Telephone Bills, Postage/Courier Exps., Travelling/Conveyance,
Bank Charges/Commissions, Publicity etc. considered at 1.25
percent of revenues.
26. s BREAK-EVEN-EFFICIENCY
ANALYSIS
(Rs.in
Lakh)
1st 2nd 3rd 4th 5th
Year Year Year Year Year
Capacity Utilisation (%) 60 65 70 75 80
A. Revenues 139.50 151.13 162.75 174.38 186.00
B. Variable Costs
a. Raw Materials,Consum-
ables & Packing Materials 90.68 98.23 105.79 113.34 120.90
b. Power/Water 1.31 1.42 1.53 1.64 1.75
c. Wages 9.35 11.14 11.99 12.85 13.71
d. Intt.on working capital loan 0.73 0.78 0.84 0.91 0.97
e. Marketing Expenses 3.49 3.78 4.07 4.36 4.65
To
tal
105.55 115.35 124.23 133.10 141.98
C. Fixed Costs
a. Salaries 17.42 19.17 21.08 23.19 25.51
b. Admn. Overheads 1.74 1.89 2.03 2.18 2.33
c. Repairs & Maintenance 0.15 0.25 0.32 0.36 0.39
d. Insurance 0.30 0.38 0.43 0.46 0.46
e. Interest on term loan 2.29 1.84 1.31 0.79 0.26
f. Depreciation 4.45 3.78 3.21 2.73 2.32
To
tal
26.35 27.30 28.39 29.71 31.27
D. Contribution 33.95 35.77 38.52 41.27 44.02
E. Break-even-efficiency(%) 77.63 76.32 73.70 71.98 71.03
Average Break-even-efficiency 74.13
27. CASH FLOW STATEMENT
(Rs.in Lakh)
1st 2nd 3rd 4th 5th
Yea
r
Year Year Year Year
A. Sources of Funds
1.Increase in share
Captial 13.61 0.62 0.56 0.57 0.59
2.Increase in Term Loan 22.47 0.00 0.00 0.00 0.00
3.Increase in Working
Capital Borrowings 6.95 0.51 0.59 0.58 0.58
4.Profits before tax 10.57 11.04 12.24 13.21 13.94
with interest added back
5.Preliminary Exps.w/off 0.05 0.05 0.05 0.05 0.05
6.Depreciation 4.45 3.78 3.21 2.73 2.32
58.10 16.00 16.65 17.15 17.48
B. Disposition of Funds
1.Preliminary & Pre-
operative Expenses 0.23 0.00 0.00 0.00 0.00
2.Increase in Capital
Expenditure 29.90 0.00 0.00 0.00 0.00
3.Increase in Current
Assets 12.90 1.13 1.15 1.16 1.18
4.Decrease in Term
Loan 2.50 4.99 4.99 4.99 4.99
5. Interests 3.02 2.62 2.16 1.69 1.23
6. Taxes 2.33 2.60 3.12 3.56 3.93
50.88 11.34 11.42 11.40 11.33
C. Opening Balance 0.00 7.21 11.87 17.10 22.85
D. Net Surplus/Deficit(-) 7.21 4.66 5.23 5.74 6.15
E. Closing Balance 7.21 11.87 17.10 22.85 29.00
28. PROJECTED BALANCE SHEET
(Rs.in Lakh)
1st 2nd 3rd 4th 5th
Year Year Year Year Year
A. SOURCES OF FUNDS
Share Capital 13.61 13.61 13.61 13.61 13.61
Add: Profits 5.22 11.04 18.01 25.97 34.75
18.83 24.65 31.62 39.58 48.36
Net Worth 18.83 24.65 31.62 39.58 48.36
Loans
Term Loan 22.47 19.97 14.98 9.99 4.99
Bank Borrowings 6.95 7.46 8.05 8.05 8.05
Unsecured Loans 0.00 0.00 0.00 0.00 0.00
Sundry Creditors 0.60 0.65 0.71 0.76 0.81
Other Current Liabilities 0.20 0.69 0.95 0.97 0.99
49.05 53.42 56.30 59.34 63.20
B. APPLICATION OF FUNDS
Fixed Assets
Gross Block 29.90 29.90 29.90 29.90 29.90
Depreciation 4.45 8.23 11.44 14.17 16.49
Net Block 25.45 21.67 18.46 15.72 13.40
Plot/Land 0.00 0.00 0.00 0.00 0.00
Current Assets
Inventories 3.68 3.90 4.22 4.53 4.85
Sundry Debtors 6.98 7.56 8.14 8.72 9.30
Pre-liminary & Pre-
operative Exps.not w/off 0.23 0.18 0.14 0.09 0.05
Advances
Cash & Bank Balance 7.21 11.87 17.10 22.85 29.00
Other Current Assets 5.50 8.25 8.25 7.43 6.60
49.05 53.42 56.30 59.34 63.20
29. DEBT SERVICE COVERAGE
RATIO
1st 2nd 3rd 4th 5th
Year Year Year Year Year
Profit after tax 5.22 5.82 6.97 7.96 8.78
Depreciation 4.45 3.78 3.21 2.73 2.32
Intt.on Term Loan 2.29 1.84 1.31 0.79 0.26
Total Coverage 11.96 11.44 11.49 11.48 11.36
Loan Repayment 2.50 4.99 4.99 4.99 4.99
Intt.on Term Loan 2.29 1.84 1.31 0.79 0.26
Total Loan Lia-
bility 4.79 6.83 6.30 5.78 5.26
DSCR 2.50 1.68 1.82 1.99 2.16
Average DSCR 2.03