- Entrepreneurship and starting new businesses was discussed as an opportunity for engineers. Characteristics of successful entrepreneurs include drive, self-confidence, goal-setting, and risk-taking. - Starting a new business involves identifying a market need and developing an innovative product or service to meet that need. Market research and assessing risks are important steps. - Common reasons start-ups fail include poor planning, lack of experience, insufficient funding, and weak management of finances, employees, or other resources. Business incubators can help start-ups by providing low-cost office space, expertise, and funding connections.

1. Enterpreneurship and Startup
Opportunities for Engineers
Dr. R. T. Patil
Ex. Director, Central Institute of Post Harvest
Technology (GoI), Ludhiana
Chairman, Benevole Welfare Society for Post
Harvest Technology, Bhopal

2. Entrepreneur is a person who organizes and
manages any enterprise, especially a business,
usually with considerable initiative and risk“. Rather than
working as an employee, an entrepreneur runs a small
business and assumes all the risk and reward of a given
business venture, idea, or good or service offered for sale. The
entrepreneur is commonly seen as a business leader
and innovator of new ideas and business processes."[
Entrepreneurship could be to explained how and why some
individuals (or teams) identify opportunities, evaluate them as
viable, and then decide to exploit them, whereas others do
not,[4] and, in turn, how entrepreneurs use these opportunities
to develop new products or services, launch new firms or even
new industries and create wealth.[
Entrepreneur and Entreprenurship

3. Characteristics of Entrepreneur
Drive and Energy
Tremendous amount of personal energy and drive.
Self confidence
The successful entrepreneur has a high level of
self confidence.
Long term involvement
He is a creator and builder of the business against
promoter or fast buck artist.
Money as a Measure
The money is a way of measuring performance
and not an end in itself.

4. Characteristics of Entrepreneur
Persistent Problem Solving
He possesses intense level of determination
and desire to overcome hurdles to solve a
problem and complete the job.
Goal setting
He is very goal oriented, has an ability and
commitment to set clear, realistic and
attainable goals.
Moderate risk taking
Risk planner, takes moderate and calculated
risk.

5. Characteristics of Entrepreneur
Dealing with failure
Entrepreneurs are not afraid of failure.
Use of Feedback
Demonstrate a capacity to seek and use feed
back on their performance in order to take
action and to improve.
Taking initiative and seeking personal
responsibility
Independent and highly self-reliant innovators.
They like to take the initiative to solve a
problem of filling a vacuum where no

6. Characteristics of Entrepreneur
• Tolerance to ambiguity and uncertainty
Entrepreneurs have special tolerance for
ambiguous situations making decisions under
conditions of uncertainty. In contrast to the
professional manager, entrepreneurs are able
to live with modest levels of uncertainty
concerning job and career decisions and
security and permanency are considerably
lower on entrepreneurial hierarchy of
preferences compared to his managerial
counterpart.

7. Start-up Enterprises
A start-up is a company working to solve a problem
where the solution is not obvious and success is not
guaranteed -Neil Blumenthal, CEO of Eye Glass
Company 2010 .
A start-up is an entrepreneurial venture which is
typically a newly emerged, fast-growing business that
aims to meet a marketplace need by developing or
offering an innovative product, process or service.
Often, start-up companies deploy technologies, such
as Internet, e-commerce, computers, tele-
communications, or robotics.

8. Project Selection
• Availability of market
• Availability of raw materials
• Availability of technology
• Availability of skills
• Government priority
• Strategic fit
• Ease of implementation
• Risk of exposure
• Profitability
– Cost/benefit
– Critical success factor

9. A market survey may have following
objectives:
• Present reliable, accurate and objective
picture of conditions prevailing in the
market.
• Forecasting market trends.
• Reactions to the products
• Establish the salability and marketability
of the products.
Market Survey

10. Market Survey
• Size of the market?
• Who are the customers?
• What is the demand of the product and how it is being
fulfilled?
• What are the factors limiting the size of the market?
• What is the pattern of demand?
• What are the prospects of the demand being increased or
decreased in future?
• How much market share would you like to posses in terms of
volume and value?
• What are the buying habits and motives of the buyer?
• What aspects of the products will appeal to the customer
(Unique selling feature or unique selling proposition?
• What are the competitors?
• What are the past and futures trends?

11. Why Start-Ups fail?-Management
People do not plan to fail, they only fail to plan. Even if the business
works on paper, there is still no guarantee it will succeed.
Avoid the following pitfalls as you plan and manage your business:
• Plunging in without first testing the waters on a small scale
• Buying too much on credit
• Misunderstanding how much time it will take to build a market
• Going into business with little or no experience
• Attempting to do too much business with too little capital
• Not understanding business cycles
• Lack of an effective marketing program
• Spending too much time/money on nonproductive activities
• Unnecessary capital investments made to minimize income taxes
• Under pricing or overpricing goods or services
• Extending credit too freely
• Extending credit too rapidly

12. Strength of a business is in its people.
undependable and unqualified employees
can quickly destroy your business.
Do not attempt to support too many people
from the business like your children into
the business or helping failures.
Do not mistake the freedom of having your
own business for the liberty to work only
as you wish.
Why Start-Ups fail?- Labour

13. Financial resources
• Starting with too little capital
• Starting with too much capital and being careless in its use.
• Borrowing money without planning just how and when to pay
it back
• Failing to keep complete, accurate records, which causes you
to drift into trouble without realizing it
• Carrying out habits of personal extravagance into the
business
• Forgetting about taxes, insurance and other costs of doing
business
• Over dependence on collateral
• Improper loan structuring due to an improper match of loan
repayment period and loan repayment ability
• Failure to control living expenses because of withdrawing
more from the business than the business actually earns
Why Start-Ups fail?- Finance

14. Words of Advise
Failure is always a possibility.
However, if we become afraid
to fail we will not even try. Plan,
study and research every
possible angle-then give it your
best.

15. • Incubators provide numerous benefits to
owners of start-up businesses.
• Their office and manufacturing space is offered
at below-market rates, and their staff supplies
advice and much-needed expertise in
developing business and marketing plans as
well as helping to fund fledgling businesses.
• Companies typically spend an average of two
years in a business incubator, during which
time they often share telephone, secretarial
office, and production equipment expenses with
other startup companies, in an effort to reduce
everyone's overhead and operational costs.
Business Incubator

16. START-UP INDIA HUB
Start-Up India Hub has been
operationalized on 1st April 2016 to resolve
queries and provide handholding support to
Start-Ups.
To seek clarifications pertaining to
Certificate of Recognition as a “Startup”,
Certificate of Eligibility to avail tax benefits,
seeking information on incubators or
funding, one can get in touch with the Hub
on Toll-Free number: 1800115565 or email
id: dippstartups@nic.in

17. http://startupindia.gov.in/upload
s/pdf/List_of_Incubators.pdf

18. Atal Incubation Centre
• To nurture innovative start-up businesses in their
pursuit to become scalable and sustainable
enterprises.
• World class incubation facilities with suitable
physical infrastructure in terms of capital equipment
and operating facilities, coupled with the availability
of sectoral experts for mentoring the start-ups,
business planning support, access to seed capital,
industry partners, trainings and other relevant
components required for encouraging innovative
start-ups.
• AICs would be in subject specific areas such as
manufacturing, transport, energy, health, education,
agriculture, water and sanitation etc.

19. Start Up Opportunities
for Rural India

20. What is Needed
• Mechanization of farm operations,
• Renewable energy harnessing
• Protected cultivation technologies,
• Land and water management
• Agricultural processing
• Resilient to climate change,
More livelihood opportunities for farm holders
and other rural workers.

21. Farm Mechanization
Farm mechanization is the solution to
such problems as
• Labour shortage,
• Low input use efficiency,
• Improper input placement in soil,
Drudgery,
• Untimeliness of farm operations, and
Climate change.

22. Renewable Energy
Solution to
• Efficient utilization of biomass
• Avoid air pollution due to burning
• Rural industrialization
• Solar electrification and irrigation
• Quick clearance of land for next crop
• Augment nations energy requirement
• Utilization of fallow land for solar
energy plant

23. Soil and Water Conservation
Solution to
• Increased water efficiency through drip
irrigation.
• Water harnessing technologies for
heavy rains in short time due to climate
change
• Estimate the precise water requirement
and application schedules

24. Post Harvest Technologies
•Storage structures and ware
houses
•Safe Transport
•Cool/cold storages
•Processing and Value Addition to
Main & Byproducts

25. Units based on agri-products that are 100%
export-oriented are allowed to sell up to 50% in
the domestic market.
There is no import duty on capital goods and raw
material for 100% export-oriented units.
• Earnings from export activities are exempt
from corporate tax.
• Additionally, there is 100% tax exemption for
five years, followed by 25% tax exemption for
the next five years, for new agro-processing
industries.
Policies and Promotions

26. • MFPI extends financial assistance to food
processing industries in the form of grant in
aid @ 25% of the cost of plant and machinery
and technical civil works subject to a
maximum of Rs. 50.00 lakh in general area or
33.33% subject to maximum of Rs.
75.00 lakh in difficult areas
• NHB Credit linked back-ended subsidy @
20% of the total project cost limited to Rs 25
lakh per project
• Many more recent schemes of GoI for
entrepreneurship development
Incentives and subsidies

27. Price Difference
Tomato-Rs. 5/kg Tomato ketchup-Rs 50-80/kg
Fruit- Rs. 15-20/kg Fruits Bar-Rs. 200/kg
Fruit Juice- Rs. 35/litre
Coriander -Rs. 80/kg Coriander Powder-Rs. 200/kg
Turmeric-Rs.65/kg Turmeric Powder –Rs. 200/kg
Chili- Rs. 125/kg Chili Powder-Rs. 300/kg
Black pepper-Rs. 100/kg Pepper Powder- Rs.300/kg
Vegetables-Rs.3-5/kg Minimal Processed/Ready to
Cook: Rs. 25-30/kg

28. Suggested Useful
Technologies

29. Soybean as Protein Food Source
Why Soybean
•40% best quality plant protein
•20% excellent quality oil omega-3
•Full of phytochemicals and
micronutrients to fight life style
diseases
•USFDA health claim food
Need
•Protein 1 g/kg body weight all
through life
•Pulse consumption need to be
75g/day
•9 kg/family of 4
•Protein deficiency has created
health problems in Indian above 40
years
•Soy Products
•Soymilk
•Soy Paneer
•Full Fat Soy Flour
•Medium Fat Soy Flour
•Soy Nuggets
•Soy fortified bakery
products
•Soy fortified
noodles/Pasta and other
formed products

30. Process Technology for Guava Bar
• Guava is perishable in nature
and cannot be stored for
more than two days during
peak season.
• Guava can be processed into
a number of products like
fruits bar and beverage
• Fruits, which are rich in
nutrients can be blended to
improve its acceptability and
flavor
• Guava bar acceptable even
after 6 month of storage
Composition: Moisture: 15%, Vitamin C: 120 mg/100g, Acidity:
1.08%, Reducing sugar: 14%, Non-reducing sugar: 46%, Weight
of each bar: 5-10 g, KSM: 0.2%

31. Crushed Tomato Technology
• Intermediate processing
technology to produce tomato
puree in production catchment and
its cold storage for further use by
Ketchup or Soup or Juice
Manufacturers is best option to
avoid price crash/distress sale and
provide local employment
• Crushed tomato is an intermediate
product developed by ICAR-IIHR
where inclusion of seed and skin
adds to the consistency and colour
of the product and can be used as
a substitute to the fresh tomato for
various curry preparation

32. Tomato Crushing and Puree Making

33. Fruit Pulping and Value Added
Products

34. Minimal Processing of Pomegranate Arils
Arils are treated with
Chlorinated water for 5
minutes (Sodium
hypochloride 100 ppm) +
Antioxidant for 30 seconds
(5% W/v Citric acid or
Ascorbic Acid) and packed
in 25 μ Semi permeable
film and store at 5 ± 1ºC
Maintains quality, colour
and shelf life up to 16 days
with good physical and
microbiological conditions.

35. Process Technology for Anardana and Its Powder
• Desirable acid sugar ratio,
retains maximum quality
parameters (sugars, TSS,
vitamin C and minerals) up to
six months of storage.
• Maximum colour values
especially for red.
• Product found best for
making allied products like
chutney, digestive churan,
tablets etc.
• Microbial load under limit.
Raw material: Wild pomegranate, Machinery: Steel trays, Cabinet flow drier, Heavy
duty grinder, Pouch making machine, sealer Power: 12KW, Manpower: 4 per day,
Land: 250 m2, Investment: 10.0 Lakh, Capacity: 50-60kg/hour

36. Process Technology for Pomegranate Jelly
and Granadine
• Jelly is excellent in appearance,
colour, nutritionally rich in vitamin A
and minerals, good keeping quality
with natural flavour.
• Under microbial load.
• Can be stored for 4 months under
ambient conditions and 6 months in
cold storage.
Raw material: Pomegranate (Mridula and Ganesh),
sugar, citric acid, lemon, pectin, Machinery: Kettle,
pulper/juicer, steel utensils, glass containers, Jel meter,
corking machine, Power: 12KW, Manpower: 2
persons, Land: 250 m2, Investment: 8.00lakh,
Capacity: 50-60kg/hour

37. Process Technology for Making
Anardana Hazmahazam (Tablets)
• Formulation had better taste, flavour,
rich in nutrition, minerals.
• Digestive in nature,
• Has better binding characteristics.
• Can be stored up to six months when
packed in 200g MPP
Raw Material: Wild pomegranate, Machinery:Steel trays, Cabinet flow
drier, Heavy duty grinder, Pouch making machine, sealer, heavy duty tablet
making machine, Power: 12KW, Manpower: 4 per day, Land: 250 m2,
Investment: 10.5 Lakh, Capacity: 50-75 kg/hour, Cost: Rs. 60.00 per kg

38. Capacity: 20 lit/batch, Cost: 3.0-5.0 Lakh
Modern Vegetable Milk Extraction Unit

39. Green chili processing into powder and
puree
•Chilies powder has higher nutrition and
controlled pungency. The green chilies
have more Vitamin C & A and antioxidant
properties.
•About 130 g of green Chilies powder and
300 ml puree could be prepared from one
kilogram of fresh green Chilies.
•The cost of the plant for the processing
200kg of green chilies per day is
estimated at 713000/-.
•The break even point comes be 49.15%
and pay back period 1.91 years
•1kg of green chilies costing Rs. 15/-, the
value added product of Rs. 70/- could be
marketed.
Chili Puree
Green Chili Powder

40. Use of Amla in Confectionary
Developed at CIPHET

41. Modern Jaggery Manufacture
The liquid
jaggery and
jaggery cubes
are getting
very popular
and fetch very
high price and
such plants at
panchayat
level can be
very
successful

42. Onion and Vegetable Dehydration

43. CIPHET Process of Mechanical
Dewatering and Drying
• Process-The onions were washed,
peeled and mechanically dewatered
prior to drying with centrifugal juicer.
• Partial mechanical dewatering
resulted in as high as 60.98 % less
consumption in energy than
conventional method besides getting
high value products i.e. onion juice
and onion powder.
• The optimum combinations are 60%
dewatering and 60-70 C
temperatures.
• Onion juice was concentrated to
75% solids for increasing its shelf
life.
• Storage studies of onion powder
showed that there has been no
significant loss in quality even after 2
months storage at room
temperature.

44. Onion Storage For Processing

45. Garlic Processing Machines
Garlic Flaking MachineGarlic PeelerGarlic Bulb Breaker
Capacity-800 kg/h
Cost-INR 20000
Capacity-400 kg/h
Cost-INR 20,000
Capacity-40-50 kg/h
Cost-INR 75000

46. Method to Prepare Dried Garlic Slices
• The cloves are
separated, peeled and
sliced across the length.
• Slices of 3mm thickness
are dipped in 0.5%
sodium metabisulphite
solution for 15 min at
ambient temperature
and dried to 6% moisture
content (db) in a
fluidized bed dryer
at 600C air temperature.
• Slices thus obtained
should be immediately
packed in airtight
containers.
Plant & machinery :Stainless Steel knives,
Fluidised bed dryer, Work tables, Dipping tanks
etc., Manpower :10-15 kg raw garlic / person for
8 h, Investment: 2 lakhs approx., Capacity:10-
15 kg dried garlic slices / day.

47. Moringa Processing

48. Powdering Technology for beetroot
It is beneficial to the blood, the heart, and the
digestive system. It has been regarded as a laxative;
a cure for bad breath, coughs and headaches; and
even as an aphrodisiac. More recently, it has been
advocated as a cancer preventative and as a means
of bolstering the immune system.

49. Selected Successful
Examples

50. Soybean Milk and Tofu
Sh B S Garcha
Dist. Sangrur Punjab.
Established: 2000
Products: Soymilk, Tofu, Whey
beverage, Soy namkeen etc.
Monthly Income: >Rs50,000
Employment generated: 10
Capital Investment: 3-4 lakhs
Sales outlets stalls in University
and colleges

51. Soybean Products-Replication of
Franchise Concept
Sh J S Sandha,
Jalandhar Punjab
Established: 2008
Products: flavored soya milk,
curd, lassi, namkeen and soya
roasted nuts
Created Small Scale Franchisees
Technical guidance and support
by CIPHET

52. Dried Green Chilli, Ginger and Garlic Powder
Sh Saket Ranjan
M/s Skysnacks, Punea, Bihar
Trained by CIPHET
Products: Green chilli powder, Ginger
Powder, Garlic Powder, Sattu and Pappad
etc.
Employment: >10 mostly ladies

53. Chowdhary Made Agriculture Profitable with
Value Addition in Rajasthan
Kailash Chaudhary, Age 60 years
Products: Aamla juice, amla
powder, aloe vera juice, candies,
squashes, pickles, sweets
Exports to many countries
Employment: Direct 30;Indirect 40
Established: 2004
Training and Technologies by
CIPHET
Turnover: > 1 crore
Web: www.ksbiofoods.com

54. Email ID- ramabhau@gmail.com
https://www.facebook.com/ramabhau
Mobile. No. 08964030701
Phone No. 07554007489