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Food projects
The document discusses various small-scale food processing projects in India. It provides brief descriptions of over 20 different food products/ideas, including canned mushrooms, cashew nut shell liquid, coffee flavored milk, cold storage, desiccated coconut, coconut/cashew feni, fish pickle, jackfruit products, packaged drinking water, mustard/rapeseed oil, noodles, pea-nut butter, protein rich biscuits, canned rosogolla, shrimp papad, soya based foods, ground processed spices, squashes and syrups, tomato products, ready to serve curried vegetables, dehydrated vegetables, potato/banana wafers, pizza, biryani, and food marketing online.
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Food projects
- 1. Food Products Presentation by Primary InformationServices www.primaryinfo.com mailto:primaryinfo@gmail.com Small Scale Food Processing Projects
- 2. Food Products Primaryinfo.com Bakery industry hasgiven an edge to the entrepreneurial skills of the women in India. In last two years places like Gurgaon, Chandigarh and Coimbatore have seen a growing number of women entrepreneurs entering into the Bakery industry. Over the last few years we have seen that bakery industry in India is rising at a CAGR of 12-15 per cent. Bakery Products
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- 4. Food Products Primaryinfo.com CANNED MUSHROOM Mushroom, a fungusfruit body, is considered a delicious food all over the world because of its taste aroma and structure. It is full of nutrients, low in calories, high in proteins, Vitamins, Minerals and a rich source of folic acid. It is an alternate choice for weight conscious people and anaemic patients.It has 4.9% protein content which is more than cow milk, green vegetables such as beans
- 5. Food Products Primaryinfo.com CASHEW NUT SHELLLIQUID (CNSL) Raw Cashew nut shell contains over 20% CNSL. In the oil bath process about 10% of oil is recovered as a by- product. By using expellers for extraction, it is possible to extract a further quantity of about 10% more from the shells. Thus from 1 tonne of shells using oil bath process, upto 100 Kg of good quality of CNSL could be extracted by using oil expellers.
- 6. Food Products Primaryinfo.com COFFEE FLAVOURED MILK The freshcow and buffalo milk received is first standardized to its fat content. The milk is then heated to 40ºC and filtered through a double muslin cloth. Then again heated to 60ºC and stabilizers like TSC and DSHP added @ 0.002%. This milk is then passed to homogenizer for breaking the fat globules and make uniformity in the product. On the other side, the coffee powder of 5% concentration is added to hot water and filtered through a muslin cloth. Finally homogenized milk, hot coffee water and sugar syrup are mixed in proper proportion and heated to 85ºC and then sterilized at 115ºC for 30minutes. The sterilized bottles are cooled at room temperature and then stored in wooden crates.
- 7. Food Products Primaryinfo.com COLD STORAGE One of thegreat benefits of using a cold storage is that the low temperature helps in lowering the rate of chemical changes and growth of microorganism enzymes in foods. In simple words, the rate of food spoiling is lowered down to a great extent.
- 8. Food Products Primaryinfo.com DESICCATED COCONUT (COCONUT POWDER) Deshelled coconutsare broken into pieces, washed properly and disintegrated into powders of various grades. The powder is then dried in a drier by spreading it out uniformly in trays. The temperature in the drying chamber is maintained at about 180O F and the powder is stirred occasionally during the drying process to ensure uniform drying. Great care should be taken during drying. When powder is dried, it is cooled and passed through a vibratory screen having different sizes (12, 14 and 16 mesh). Desiccated coconut is widely used in the preparation of sweetsconfectionery curry preparation etc.
- 9. Food Products Primaryinfo.com COCONUT/CASHEW FENI Cashew apple afterwashing is fed into juice extractor. The extracted juice is kept for 2 to 3 days to get it fermented. Fermentation is verified on the basis of formation of a film floating over the juice. From 50 litres of fermented juice, 35 litres of arrack is distilled which contains 40% alcohol. The Feni is obtained by distilling arrack, mixed with fermented juice in ratio of 1:2 which is a powerful form of cashew liquor.
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