Fermentation status of world
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This document summarizes statistics on various fermentation industries including industrial alcohol, fuel ethanol, beverages, organic solvents, organic acids, amino acids, enzymes, and antibiotics. It provides data on global and country-level production, consumption, imports, and exports. The top countries for many fermentation products are China, the United States, Brazil, and various European countries. Production of items like fuel ethanol and citric acid are growing while others like acetone-butanol show declining use of fermentation.
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Fermentation status of India
India has traditionally not been a large wine-drinking country due to its history of prohibition and higher prices compared to spirits. However, wine consumption is growing, especially in major cities like Mumbai, Delhi, Bengaluru, and Goa. While current consumption is low at 0.003 liters per person annually, the market is projected to grow significantly in coming years. Most wine production and consumption occurs in states like Maharashtra and Karnataka, although taxes vary widely between states. The number of wineries has also increased across the country in recent decades.
Fermentation status of karnataka
The fermentation industry in Karnataka has grown rapidly over the last ten years. There are currently around 139 brewery industries in the state. Beer and wine production has increased at rates of 7-9% and 25% per year respectively. The Karnataka Wine Policy of 2007 encouraged investment in vineyards and wineries, leading to growth in the wine industry from 2 wineries and 500 acres of grapes to 17 wineries and 2000 acres. Fermented products sales are expected to continue rising due to increasing incomes, health awareness, and changes to taxation rules.
Icecream estimation
1) The document estimates ice cream consumption and revenue generation in India based on factors like population, demographics, age groups, health issues, seasons, and brands.
2) It analyzes ice cream consumption in rural and urban areas by age group and estimates a total annual consumption of 434.736 million liters in India worth Rs. 2,199.7 crores.
3) Seasonality plays a role, with 60% of consumption from March to May and brands like Amul and Havmor generating over Rs. 5,796 crores in annual revenue.
Ice cream consumption_estimation
This document estimates the annual consumption and revenue of ice cream in India through a 6 step process. It estimates that India consumes approximately 43.47 million liters of ice cream per year worth approximately Rs. 22,000 crore. The consumption is divided between rural (60% of population) and urban (40% of population) areas and across different age groups. Factors like health issues, seasons, and brands are also accounted for in estimating total consumption and revenue. Local brands generate approximately Rs. 1,116 crore, basic brands Rs. 9,306 crore, and premium brands Rs. 2,028 crore in annual revenue.
Suger
India is the second largest sugarcane producer in the world, with 30% of sugar produced going to gur and khandari, 45% for sugar, and 25% for ethanol. Six states contribute over 85% of India's total sugar production, led by Uttar Pradesh at 24% and Maharashtra at 20%. While India produces an average of 26 million metric tons annually, production in FY09 was expected to drop by 20%. Key players in India's sugar industry include Bajaj Hindustan, Balrampur Chini Mills, and Shree Renuka Sugars.
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Fermentation status of India
India has traditionally not been a large wine-drinking country due to its history of prohibition and higher prices compared to spirits. However, wine consumption is growing, especially in major cities like Mumbai, Delhi, Bengaluru, and Goa. While current consumption is low at 0.003 liters per person annually, the market is projected to grow significantly in coming years. Most wine production and consumption occurs in states like Maharashtra and Karnataka, although taxes vary widely between states. The number of wineries has also increased across the country in recent decades.
Fermentation status of karnataka
The fermentation industry in Karnataka has grown rapidly over the last ten years. There are currently around 139 brewery industries in the state. Beer and wine production has increased at rates of 7-9% and 25% per year respectively. The Karnataka Wine Policy of 2007 encouraged investment in vineyards and wineries, leading to growth in the wine industry from 2 wineries and 500 acres of grapes to 17 wineries and 2000 acres. Fermented products sales are expected to continue rising due to increasing incomes, health awareness, and changes to taxation rules.
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1) The document estimates ice cream consumption and revenue generation in India based on factors like population, demographics, age groups, health issues, seasons, and brands.
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3) Seasonality plays a role, with 60% of consumption from March to May and brands like Amul and Havmor generating over Rs. 5,796 crores in annual revenue.
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This document estimates the annual consumption and revenue of ice cream in India through a 6 step process. It estimates that India consumes approximately 43.47 million liters of ice cream per year worth approximately Rs. 22,000 crore. The consumption is divided between rural (60% of population) and urban (40% of population) areas and across different age groups. Factors like health issues, seasons, and brands are also accounted for in estimating total consumption and revenue. Local brands generate approximately Rs. 1,116 crore, basic brands Rs. 9,306 crore, and premium brands Rs. 2,028 crore in annual revenue.
Suger
India is the second largest sugarcane producer in the world, with 30% of sugar produced going to gur and khandari, 45% for sugar, and 25% for ethanol. Six states contribute over 85% of India's total sugar production, led by Uttar Pradesh at 24% and Maharashtra at 20%. While India produces an average of 26 million metric tons annually, production in FY09 was expected to drop by 20%. Key players in India's sugar industry include Bajaj Hindustan, Balrampur Chini Mills, and Shree Renuka Sugars.
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Oas is a bottled water company with the mission to provide pure and safe drinking water to 1.2 billion people in India. The bottled water market in India is growing rapidly, with an annual growth rate of 30-35% and a market volume of 4000 crore rupees. India is among the top 10 bottled water consuming countries globally. The document discusses the bottled water market size, growth rate, potential and Oas' plans to leverage the opportunity.
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Fermentation is a process where microorganisms are grown on a large scale to produce commercial products. Important fermentation products include ethanol, glycerol, lactic acid, acetone, and butanol. Fermentations can occur on an industrial scale using large fermentors. There are three main types of fermentation: batch, continuous, and fed-batch. Fermentation has advantages like preserving and enriching foods, contributing to nutrition, and having low costs. However, it can also pose food safety risks if not properly controlled.
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Organic acids like citric acid and fumaric acid can be produced via fermentation. Citric acid is produced commercially using Aspergillus niger in surface culture with sucrose as the carbon source. Key parameters that affect citric acid production include fungal strain selection, fermentation medium composition and conditions like pH, aeration and time. Fumaric acid is produced using Rhizopus nigricans in submerged culture with molasses as the carbon source. Proper control of fermentation conditions and neutralization of the medium is important for fumaric acid production and recovery.
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The document discusses the key components of a fermentor's aeration and agitation systems, including impellers, baffles, and spargers. Impellers are used to mix and circulate the medium in the fermentor and come in various designs like disc turbines and vaned discs. Baffles are metal strips attached radially to the fermentor wall that improve mixing. Spargers introduce air into the fermentor and can be porous, have orifices, or use nozzles. Together these components oxygenate the culture and maintain uniform conditions for microbial growth.
Ethanol fermentation
Ethanol is nowadays is being regarded as a beverage as well as an important bio fuel. But how is it prepared? It's method of production i.e Fermentation is the key. This presentation has all what you need to know about ethanol fermentation.
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Ethanol can be produced through anaerobic fermentation of sugars and starches from various raw materials by yeast and bacteria. Saccharine materials like fruits, molasses, sugar beet and sugar cane directly provide fermentable sugars. Starchy materials like grains and tubers must be processed to break down starch into sugars through steps like milling, cooking, and conversion. The sugars are then fermented by organisms like Saccharomyces yeast to produce ethanol. The ethanol is recovered through distillation which separates ethanol (boiling point 78.5°C) from water (boiling point 100°C). Ethanol finds uses as a solvent, fuel, and chemical intermediate. Byproducts are also generated including
Fermentation
Fermentation is the chemical breakdown of organic substrates by microbes without oxygen. Some key fermented foods include beer, wine, yogurt, and bread. The production of wine involves picking, crushing, and fermenting grapes with yeast. The grapes are crushed and undergo pre-treatment including sterilization before fermentation. Fermentation occurs in tanks with yeast, producing alcohol and carbon dioxide over 3-5 days. The wine is then processed post-fermentation before storage, clarification, and packaging.
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Fermentation is a process where microorganisms are grown on a large scale to produce commercial products. Important fermentation products include ethanol, glycerol, lactic acid, acetone, and butanol. Fermentations can occur on an industrial scale using large fermentors. There are three main types of fermentation: batch, continuous, and fed-batch. Fermentation has advantages like preserving and enriching foods, contributing to nutrition, and having low costs. However, it can also pose food safety risks if not properly controlled.
Fermentation ppt
The document outlines the course content for a fermentation technology class, including 10 chapters that cover topics like introduction to fermentation, fermentation processes and techniques, microbial rates, stoichiometry of microbial growth, heat and mass transfer in fermentation, and bioreactors. It provides examples of important fermentation products like ethanol, lactic acid, and antibiotics. It also includes diagrams of fermenter designs and considerations for fermentation medium composition and inoculation. The document serves as an overview of topics that will be covered in the class and provides background information on key concepts in fermentation technology.
Alcohol fermentation presentation
This document discusses alcohol fermentation by yeast. Yeast converts sugars like glucose, fructose, maltose and sucrose into ethanol and carbon dioxide through a process called alcoholic fermentation. Experiments showed that glucose produced the most barium carbonate precipitate, indicating it underwent the fastest fermentation. Other sugars like glycerol that can't be broken down into glucose did not produce precipitate.
Fermentation presentation
Fermentation is the conversion of carbohydrates into alcohols, carbon dioxide, or organic acids by microorganisms like yeast and bacteria in anaerobic conditions. It results in less energy production than aerobic respiration. Key steps include glycolysis which converts glucose to pyruvate, and alcoholic fermentation which converts pyruvate to ethanol and carbon dioxide. Fermentation is used to produce foods and beverages like beer, wine, yogurt and cheese, as well as treat wastewater.
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Organic acids like citric acid and fumaric acid can be produced via fermentation. Citric acid is produced commercially using Aspergillus niger in surface culture with sucrose as the carbon source. Key parameters that affect citric acid production include fungal strain selection, fermentation medium composition and conditions like pH, aeration and time. Fumaric acid is produced using Rhizopus nigricans in submerged culture with molasses as the carbon source. Proper control of fermentation conditions and neutralization of the medium is important for fumaric acid production and recovery.
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Industrial processing of amino acid slide
Amino acids are produced through various methods including chemical synthesis, isolation from natural materials, fermentation, and chemo-enzyme methods. Fermentation is a widely used method that involves growing amino acid-producing microorganisms. There are different types of fermentation including batch, fed-batch, and continuous. Downstream processing is then required to separate and purify the amino acid produced, using methods like centrifugation, filtration, crystallization, and ion exchange. Monosodium glutamate is a common amino acid product that is produced through a fermentation process involving microorganisms and sugar cane, followed by purification steps to form the crystal product.
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India is the fourth largest producer of ethanol in the world, producing it primarily through the fermentation of molasses, a byproduct of sugarcane processing. Sugarcane production is concentrated in certain states like Uttar Pradesh, Maharashtra, and Tamil Nadu. In order to increase ethanol production, the Indian government is providing subsidies and mandating blending quotas. Sugar companies are expanding ethanol production capacity by building 30 new ethanol plants in 2007 with the goal of using more sugarcane directly for ethanol production rather than relying on molasses.
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This document provides an overview of fermentation processes and fermented foods. It discusses how fermentation is one of the oldest methods of food processing and preservation. Fermentation uses microorganisms like yeasts and bacteria to alter foods through production of acids, alcohols and flavors. It serves purposes like enriching diets, preserving foods, and reducing cooking time. The document then discusses various types of fermentation like yeast fermentation and different fermented foods like bread, wine and vegetables. It also discusses fermentation chemicals and their uses in industries.
Design of a fermentor
The document discusses the key components of a fermentor's aeration and agitation systems, including impellers, baffles, and spargers. Impellers are used to mix and circulate the medium in the fermentor and come in various designs like disc turbines and vaned discs. Baffles are metal strips attached radially to the fermentor wall that improve mixing. Spargers introduce air into the fermentor and can be porous, have orifices, or use nozzles. Together these components oxygenate the culture and maintain uniform conditions for microbial growth.
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Ethanol is nowadays is being regarded as a beverage as well as an important bio fuel. But how is it prepared? It's method of production i.e Fermentation is the key. This presentation has all what you need to know about ethanol fermentation.
Ethanol production
Ethanol can be produced through anaerobic fermentation of sugars and starches from various raw materials by yeast and bacteria. Saccharine materials like fruits, molasses, sugar beet and sugar cane directly provide fermentable sugars. Starchy materials like grains and tubers must be processed to break down starch into sugars through steps like milling, cooking, and conversion. The sugars are then fermented by organisms like Saccharomyces yeast to produce ethanol. The ethanol is recovered through distillation which separates ethanol (boiling point 78.5°C) from water (boiling point 100°C). Ethanol finds uses as a solvent, fuel, and chemical intermediate. Byproducts are also generated including
Fermentation
Fermentation is the chemical breakdown of organic substrates by microbes without oxygen. Some key fermented foods include beer, wine, yogurt, and bread. The production of wine involves picking, crushing, and fermenting grapes with yeast. The grapes are crushed and undergo pre-treatment including sterilization before fermentation. Fermentation occurs in tanks with yeast, producing alcohol and carbon dioxide over 3-5 days. The wine is then processed post-fermentation before storage, clarification, and packaging.
Basic design of a fermenter
The following presentation is only for quick reference. I would advise you to read the theoretical aspects of the respective topic and then use this presentation for your last minute revision. I hope it helps you..!!
Batch, Fed-Batch, Continuous Cultivation
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The global automotive industry is becoming more profitable, driven mainly by growth in emerging markets like China. However, the European automotive industry has been declining, with profits dropping from €15 billion in 2007 to a €1 billion loss in 2012. Several factors have contributed to Europe's decline, including fewer car sales during the economic crisis and increased costs from lower production volumes. To address this, European automakers will need to reduce costs through measures like flexible production systems and plant relocations. They will also need to invest in new technologies like electric vehicles to meet emission regulations. The challenges for the future will be strengthening competitiveness in global markets and developing a more sustainable industry.
IE Apllication: Essay H
The global automotive industry is becoming more profitable, driven mainly by growth in emerging markets like China. However, the European automotive industry has been declining, with profits dropping from €15 billion in 2007 to a €1 billion loss in 2012. Several factors have contributed to Europe's decline, including fewer car sales during the economic crisis and increased costs from lower production volumes. To address this, European automakers will need to reduce costs through measures like flexible production systems and plant relocations. They will also need to invest in new technologies like electric vehicles to meet emission regulations. The challenges for the future will be strengthening competitiveness in global markets and developing a more sustainable industry.
Repsol: General Shareholders Meeting 2016
The document discusses the environment and outlook for the energy sector. It summarizes 2015 results including lower oil and gas prices and a favorable exchange rate. It then analyzes the supply and demand balance in 2015 and 2016. The document also covers topics like downstream margins, economic growth, and the challenges of climate change, growing demand, and reducing emissions. Repsol is committed to reducing emissions and believes all energy sources can contribute to the future in a sustainable way.
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Fermentation status of world
- 1. FERMENTATION INDUSTRY WORLD SCENARIO
- 2. INDUSTRIAL ALCOHOL FERMENTAT ION INDUSTRY BEVERAGES ORGANIC SOLVENTS ANTIBIOTIC S ENZYMES AMINOACID S AND ORGANIC ACIDS
- 9. INDUSTRIAL ALCOHOL 25.00 20.00 15.00 10.00 5.00 0.00 2007 2008 2009 2010 2011 2012 2013 Billion Gallons Global Ethanol Production by Country/Region and Year Rest of World Canada China Europe Brazil USA www.afdc.energy. gov/data/
- 10. Annual Fuel Ethanol Production (2007–2011)[ Top 10 countries/regional blocks (Millions of U.S. liquid gallons per year) 10 World rank Country/Regi on 2011 2010 2009 2008 2007 1 United States 13,900 13,231 10,938 9,235 6,485 2 Brazil 5,573.24 6,921.54 6,577.89 6,472.2 5,019.2 3 European Union 1,199.31 1,176.88 1,039.52 733.60 570.30 4 China 554.76 541.55 541.55 501.90 486.00 5 Thailand 435.20 89.80 79.20 6 Canada 462.3 356.63 290.59 237.70 211.30 7 India 91.67 66.00 52.80 8 Colombia 83.21 79.30 74.90 9 Australia 87.2 66.04 56.80 26.40 26.40 10 Other 247.27 World Total 22,356.09 22,946.87 19,534.993 17,335.20 13,101.7 ^ F.O. Lichts. "Industry Statistics: 2010 World Fuel Ethanol Production". Renewable Fuels Association.
- 14. IMPORT AND EXPORT OF ALCOHOL
- 18. ORGANIC SOLVENTS COUNTRY ACETONE-BUTANOL (tonnes) GLYCEROL PROPANEDIOLE Argentina 16500 Japan 15000 15000 Czechoslovakia 4455 5445 USA 1000 FAO, 2002
- 21. ORGANIC ACIDS
- 22. CITRIC ACID PRODUCTION • Asia is the largest consumer of citric acid, accounting for approximately 28% of world consumption in 2012. China is the largest single participant in the citric acid market, accounting for 59% of world production in 2012; it also accounted for 69%, 74% and 12% of world capacity, exports and consumption, respectively, in 2012. This trend is expected to continue during 2013–2018, as significant growth in Chinese consumption and continued export opportunities will result in the commissioning of additional capacity. • As a region, North America is the second-largest citric acid market, accounting for 24% of world consumption in 2012. During 2012–2018, citric acid consumption in North America is forecast to grow at an average annual rate of 2.5%, largely the result of increased consumption in beverages, mostly in Mexico and the United States. • Western Europe is the third-largest regional citric acid market, accounting for nearly 23% of world consumption in 2012. Consumption growth during 2012– 2018 is forecast at an average annual rate of 1.7%
- 27. GLUTAMATE PRODUCTION • China is the world’s largest MSG producing and consuming country. Chinese production and consumption accounted for approximately 73% and 67% of world production and consumption in 2009, respectively. •In recent years, Chinese exports of MSG have also been expanding rapidly. In 2006, China became the world’s largest MSG exporting country. Chinese exports accounted for approximately 37% of the world’s MSG exports in 2009.
- 29. ENZYMES: EXPORT AND IMPORT
- 33. THANKYOU