Fish is a valuable source of high quality protein and, in the case of oily fish, fats of considerable nutritional importance. In many countries, large-scale commercial fish processing (mainly freezing for export and canning) takes place in parallel with traditional processing. The methods used by smaller enterprises remain based on traditional techniques of drying, salting, smoking and fermentation.
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Fish processing and preservation: A Report based on Kuliarchar Cold Storage L...Md. Atick Chowdhury
Fish processing is a method of preservation for further consumption. Different fish processing industries are engaged in processing and preservation of raw fish and shrimp species. The processed fish are preserved and can also be exported throughout the world if proper quality during processing is maintained.
Value addition in seafood involves processing methods, specialized ingredients, and novel packaging to enhance the nutritional, sensory, and shelf life properties of seafood products. It provides benefits to consumers through convenience and time savings, and benefits industry through higher incomes and employment. Value can be added through innovation, product differentiation, and better marketing. Examples of value-added seafood products include fish oil, fish silage, delicatessen products, and non-food products like fish skin crafts. Advantages include meeting consumer demand, income generation, and variety, while disadvantages include potentially higher costs and need for quality control.
This document provides recipes and instructions for making three types of value-added fish products: fish pickle, prawn pickle, and fish wafers. For fish pickle, ingredients include fish, spices, herbs, vinegar and oil which are mixed and stored in bottles. Prawn pickle uses a similar method with peeled prawns as the main ingredient. Fish wafers are made from processed fish meat, corn flour, tapioca starch and other ingredients which are formed into sheets, dried and stored for later frying. The document also provides a brief overview of surimi, its properties and use in manufactured seafood products shaped to resemble crab, shrimp and other shellfish.
This document provides a summary of fish marketing and production in India. It discusses key concepts in marketing such as demand and factors influencing demand. It notes that domestic and export demand for fish is increasing due to health benefits. India is a major producer and exporter of fish, especially shrimp. Production data from 1950-2011 shows steady increases. The document analyzes state-wise production data and notes that West Bengal has the highest production. It also examines demand sectorally and regionally. In conclusion, it discusses price and income elasticities and notes that demand for fish is generally inelastic.
The accessibility of fish in the market relies upon the interest and supply of fish in the market transport and communication facilities and period of catch and culture of fish. A total of 26 fish species such types Indian major carp, catfish, exotic carp etc are available in the market. From the study it was observed that the dominant portion of the market following carp 50%, shrimp & prawn 20%, catfish 8%, Tilapia 10% and other species 12% represented species. Carp fishes were dominant in the studied market because of the market location where carp species are cultured very much. It also observed that Rui, Catla, kalibaus, mrigal, minor carp,common carp,silver carp,grass carp, bighead carp ,pangas, tilapia, bagda and galda were most available in the market because of those species has the highest demand in the market. Fish marketing channel in fish market completely managed, supported, financed and controlled with rules by traditional, diligent and skillful middlemen. The present study it was observed the (faria) carried the fish from fish farmers to the markets by their own or hired transport and sell them to aratdars or the fish farmers carried their catches sell them to aratdars and sell it to wholesalers. Farmer/fishermen also sell directly to the wholesaler. In a very rare case, farmers carry the fishes to the markets and sell them to the retailers or consumer. Several problem of fisherman and consideration sanitation, water supply, hygienic condition, drainage facilities and insufficient ice facilities all over the fish market and there are lack of preservation facilities & shortage of ice supply are in turn affects the quality of fish. The fish farmer’s education background is not satisfactory because five farmers asked them education level to four farmers were up to the eight grade and one person was passed B.Com whose name is Tapas Sarkar.
This document discusses fish quality assurance and management. It outlines several key factors that affect fish quality, including pre-harvest and post-harvest handling, processing methods, and storage conditions. It also describes various approaches to control and manage quality, such as Hazard Analysis Critical Control Point (HACCP) plans, good hygienic practices, quality assurance programs, and ISO food safety standards. Maintaining high quality and safety of seafood requires an integrated approach across the supply chain.
Dynamics of development in fish processing sectorupamadas
This document discusses technological developments in the fish processing sector. It begins by defining fish processing and describing some common processing techniques like drying, salting, smoking, chilling and freezing. It then discusses developments in product development, packaging modernization, quality control and processing infrastructure in India. Specific technologies like quick freezing, IQF freezing, cryogenic freezing and types of freezers are explained. The document highlights India's growth as a major fish exporter and continued opportunities for investment and improvement in the fish processing sector through adoption of new technologies.
Traditional aquaculture practices have been used in India for centuries, as documented in ancient texts. These include brackish water shrimp and fish farming using tidal flows. In western India, Bhery culture involves constructing ponds surrounded by earthen dykes, with sluice gates to control tidal water entry and drainage. Sea water and naturally occurring plankton and organic matter support fish growth. In southern India, Pokkali fields use similar tidal flooding of rice paddies for shrimp culture after the rice is harvested. These traditional low-input methods continue today in some areas, though productivity is low.
Fish processing and preservation: A Report based on Kuliarchar Cold Storage L...Md. Atick Chowdhury
Fish processing is a method of preservation for further consumption. Different fish processing industries are engaged in processing and preservation of raw fish and shrimp species. The processed fish are preserved and can also be exported throughout the world if proper quality during processing is maintained.
Value addition in seafood involves processing methods, specialized ingredients, and novel packaging to enhance the nutritional, sensory, and shelf life properties of seafood products. It provides benefits to consumers through convenience and time savings, and benefits industry through higher incomes and employment. Value can be added through innovation, product differentiation, and better marketing. Examples of value-added seafood products include fish oil, fish silage, delicatessen products, and non-food products like fish skin crafts. Advantages include meeting consumer demand, income generation, and variety, while disadvantages include potentially higher costs and need for quality control.
This document provides recipes and instructions for making three types of value-added fish products: fish pickle, prawn pickle, and fish wafers. For fish pickle, ingredients include fish, spices, herbs, vinegar and oil which are mixed and stored in bottles. Prawn pickle uses a similar method with peeled prawns as the main ingredient. Fish wafers are made from processed fish meat, corn flour, tapioca starch and other ingredients which are formed into sheets, dried and stored for later frying. The document also provides a brief overview of surimi, its properties and use in manufactured seafood products shaped to resemble crab, shrimp and other shellfish.
This document provides a summary of fish marketing and production in India. It discusses key concepts in marketing such as demand and factors influencing demand. It notes that domestic and export demand for fish is increasing due to health benefits. India is a major producer and exporter of fish, especially shrimp. Production data from 1950-2011 shows steady increases. The document analyzes state-wise production data and notes that West Bengal has the highest production. It also examines demand sectorally and regionally. In conclusion, it discusses price and income elasticities and notes that demand for fish is generally inelastic.
The accessibility of fish in the market relies upon the interest and supply of fish in the market transport and communication facilities and period of catch and culture of fish. A total of 26 fish species such types Indian major carp, catfish, exotic carp etc are available in the market. From the study it was observed that the dominant portion of the market following carp 50%, shrimp & prawn 20%, catfish 8%, Tilapia 10% and other species 12% represented species. Carp fishes were dominant in the studied market because of the market location where carp species are cultured very much. It also observed that Rui, Catla, kalibaus, mrigal, minor carp,common carp,silver carp,grass carp, bighead carp ,pangas, tilapia, bagda and galda were most available in the market because of those species has the highest demand in the market. Fish marketing channel in fish market completely managed, supported, financed and controlled with rules by traditional, diligent and skillful middlemen. The present study it was observed the (faria) carried the fish from fish farmers to the markets by their own or hired transport and sell them to aratdars or the fish farmers carried their catches sell them to aratdars and sell it to wholesalers. Farmer/fishermen also sell directly to the wholesaler. In a very rare case, farmers carry the fishes to the markets and sell them to the retailers or consumer. Several problem of fisherman and consideration sanitation, water supply, hygienic condition, drainage facilities and insufficient ice facilities all over the fish market and there are lack of preservation facilities & shortage of ice supply are in turn affects the quality of fish. The fish farmer’s education background is not satisfactory because five farmers asked them education level to four farmers were up to the eight grade and one person was passed B.Com whose name is Tapas Sarkar.
This document discusses fish quality assurance and management. It outlines several key factors that affect fish quality, including pre-harvest and post-harvest handling, processing methods, and storage conditions. It also describes various approaches to control and manage quality, such as Hazard Analysis Critical Control Point (HACCP) plans, good hygienic practices, quality assurance programs, and ISO food safety standards. Maintaining high quality and safety of seafood requires an integrated approach across the supply chain.
Dynamics of development in fish processing sectorupamadas
This document discusses technological developments in the fish processing sector. It begins by defining fish processing and describing some common processing techniques like drying, salting, smoking, chilling and freezing. It then discusses developments in product development, packaging modernization, quality control and processing infrastructure in India. Specific technologies like quick freezing, IQF freezing, cryogenic freezing and types of freezers are explained. The document highlights India's growth as a major fish exporter and continued opportunities for investment and improvement in the fish processing sector through adoption of new technologies.
Traditional aquaculture practices have been used in India for centuries, as documented in ancient texts. These include brackish water shrimp and fish farming using tidal flows. In western India, Bhery culture involves constructing ponds surrounded by earthen dykes, with sluice gates to control tidal water entry and drainage. Sea water and naturally occurring plankton and organic matter support fish growth. In southern India, Pokkali fields use similar tidal flooding of rice paddies for shrimp culture after the rice is harvested. These traditional low-input methods continue today in some areas, though productivity is low.
NATIONAL QUALITYSTANDARDS FOR FISH AND FISHERY PRODUCTSSalmashaik26
National quality standards have been introduced to protect public health and ensure fair trade practices. Standards are established for fish and fish products to ensure minimum levels of cleanliness and hygiene during handling, processing, and marketing. Standards fall into two main categories: safety standards, to protect against health hazards, and composition standards, to prevent fraud by ensuring food is pure and correctly labeled. The Bureau of Indian Standards has established over 50 national standards for fish and fishery products in India covering various aspects of quality.
Poster prepared by Victoria Namulawa (NARO) for the Agrifood chain toolkit conference: Livestock and fish value chains in East Africa, Kampala, 9-11 September 2013.
Recent advances in fish processing technology in India. Freezing is commonly used to preserve fish and shrimp, which are frozen in blocks or individually and stored at -20°C. Individually quick frozen products require special care during processing. Value addition includes fish oil capsules containing omega-3 fatty acids and surimi, which is used to make imitation seafood products. New technologies discussed include irradiation and retort pouch processing for sterilization, and extrusion cooking to make ready-to-eat foods. The Central Institute of Fisheries Technology and National Institute of Fisheries Post Harvest Technology conduct research and training to develop technologies and support the fisheries industry.
This document discusses methods of preserving fish, focusing on freezing as the most common modern technique. It provides details on the freezing process, including that it involves lowering the temperature of fish to -40°C or below to solidify water inside tissues. The key steps for freezing fish at home are to select fresh fish, clean and package it, label with name and date, and freeze immediately. Freezing fish slows spoilage by stopping microbial growth and bacterial activity while increasing shelf life. Proper freezing and storage below -20°C for a week eliminates potential parasite hazards in fish. Maintaining hygienic conditions during freezing prevents contamination.
Cage culture involves raising fish in mesh boxes placed in bodies of water. It originated in Cambodia about 200 years ago when cages were used to transport live fish to market. Cages are constructed with frames made of wood, plastic or steel, with floats to keep them buoyant and weights to anchor them. They come in various shapes and sizes, usually square or rectangular, and are 20-60 cubic meters. Cages are either fixed in flowing water, floating in lakes/rivers/offshore, or submerged and movable in areas prone to cyclones. Fish are fed through natural water movement and supplemental feeding of rice bran, fish meal and soybean cake. Fish production ranges from 3,000-25,000 kg
1) Mud crabs undergo a complex life cycle beginning as larvae called zoea, which go through five zoeal stages and one megalopal stage before metamorphosing into juvenile crabs.
2) As juveniles, they migrate to estuaries where they mature over 18-24 months. Mature males and females mate, after which the females migrate offshore to spawn millions of eggs.
3) The eggs hatch into zoea larvae, restarting the cycle, with spawning occurring year-round in the tropics and during late spring to mid-autumn in subtropical and warm temperate areas.
This document discusses the utilization of fish wastes from processing. Around 70% of fish is processed, generating 20-80% waste depending on the level of processing. Currently, most fish waste is disposed of in oceans, polluting the water. The document outlines current uses of fish waste including fish silage for animal feed, fish meal production, and fish sauce fermentation. It also discusses extracting proteins, amino acids, and oils from fish waste and their various industrial applications.
This document discusses fishery resources and their conservation. It defines fishery resources as the biological aggregations used presently or in the future for fishing activities. Fishery resources include both living components like fish, aquatic plants, and microorganisms, as well as non-living aspects of the environment. These resources are important for food, economic and recreational activities. However, overfishing, habitat damage, pollution, and climate change threaten fishery resources. Conservation efforts aim to maintain ecosystem health and sustainability through restricting fishing effort, protecting habitats, reducing pollution, and addressing climate change.
Surimi based products fishery products, BB. BHASKAR
Surimi is a highly processed fish product made by removing water soluble proteins, lipids, pigments and odors from fish flesh. This results in a bland white paste that forms the basis for traditional Japanese products like kamaboko after the addition of cryoprotectants and various heating processes. Surimi processing involves mincing, repeated washing, dewatering and refining fish meat to stabilize the myofibrillar proteins and improve gel strength. Common surimi products include kamaboko, chikuwa, hanpen and imitation crab made by shaping the surimi paste and applying heat treatment.
Seafood additives can enhance quality, safety, authenticity and traceability if properly authorized and regulated. This presentation discusses the authorization process for additives in seafood and their evaluation for safety. It also covers topics like Hazard Analysis Critical Control Point (HACCP) systems for ensuring seafood safety, guidelines for proper consumer handling and storage of seafood, techniques for authenticating seafood species, and using traceability technology to track seafood from source to consumer.
This document discusses the management of nursery ponds for fish culture. It describes the pre-stocking, stocking, and post-stocking management of nursery ponds. For pre-stocking management, it discusses dewatering and drying the pond, desilting, controlling predators and weeds, liming, fertilizing, and maintaining water quality. Nursery ponds are typically stocked at 5-6 million spawn per hectare. Post-stocking management includes feeding the spawn based on their growth and harvesting fry after 15 days once they reach 20-25mm in size. The goal of nursery pond management is to nurse the hatchlings until they grow into fry that can be transferred
The bulk of the world's fish meal and oil is today manufactured by the wet pressing method. The main steps of the process are cooking for coagulation of the protein thereby liberating bound water and oil, separation by pressing of the coagulate yielding a solid phase (press cake) containing 60-80% of the oil-free dry matter (protein, bones) and oil, and a liquid phase (press liquor) containing water and the rest of the solids (oil, dissolved and suspended protein, vitamins and minerals).
The document appears to be a scanned collection of pages from a book or manual. It contains images of many pages with text and diagrams but no clear overall narrative or topic. The pages discuss a variety of technical topics including electrical components, wiring diagrams, schematics and other engineering concepts. However, it is difficult to determine the overall purpose or subject of the material from the scanned pages alone without any surrounding context or explanation.
Cage culture involves confining fish or shellfish within mesh enclosures in existing water bodies like ponds, rivers, and oceans. Some key advantages are the flexibility to use different water resources with minimal initial investment. However, there are also disadvantages like the need for complete diets, high risk of disease transmission due to crowding, potential for localized water quality issues, and limitations to production yields. Cage aquaculture has rapidly expanded in recent decades and continues to adapt to growing global demand through clustering cages and developing more intensive cage farming systems.
This document provides an analysis of the export potential of Indian shrimp to various markets. It discusses the major shrimp species exported from India, domestic shrimp production figures, key export markets and competitors. It analyzes the European Union as a potential target market, including product standards, packaging requirements, labeling specifications, tariffs, insurance availability and other export guidelines. SWOT and competitor analyses are presented to identify opportunities and challenges for Indian shrimp exports. Quality management strategies like disease prevention and proper harvesting and processing techniques are also outlined.
This document summarizes a study on the shrimp industry in Bangladesh. It identifies several problems plaguing the industry, including inefficient management, high mortality rates, low quality shrimp, and a negative country image abroad. The study aims to develop intervention strategies to address these obstacles and achieve an export target of $1 billion by 2010. It outlines several proposed strategies, such as implementing an integrated agriculture policy, improving sanitary and phyto-sanitary measures, increasing awareness, and applying models from other successful programs. The document provides context on Bangladesh's shrimp industry, including its economic importance and contribution to exports. It also details the methodology used in the study.
This document summarizes freshwater prawn hatchery and nursery production. It describes the life cycle and biology of freshwater prawns, which are suitable for aquaculture due to their freshwater tolerance. Hatchery production involves broodstock holding, larval rearing, and nursery of post-larvae. Larval rearing requires precise water quality and live feeds. Nursery improves survival by growing post-larvae to a larger size for pond stocking. Recirculating systems are needed for temperature control in temperate regions. Proper feeding and stocking density are critical for maximizing nursery survival rates. Prawns are stocked into growout ponds in summer when water temperatures
This document discusses fish nutrition and feed technology. It covers fundamentals of fish nutrition including the importance of proper nutrition for fish farming. Fish require proteins, lipids, carbohydrates, vitamins and minerals for healthy growth. Energy is also essential and is derived from dietary nutrients. The document outlines various forms of energy partitioning in fish and methods of energy metabolism. It discusses laws of thermodynamics and units of energy measurement. Feed formulation involves balancing protein, energy and amino acid levels. The steps in feed formulation include initial protein and energy balancing, checking indispensable amino acid levels, and consideration of additives.
Lecture 2. aquaculture systems methods_and_types - copyMandeep Kaur
Aquaculture involves farming aquatic animals and plants in controlled environments. There are several types of aquaculture including freshwater, brackish water, and intensive, semi-intensive, and extensive systems. Proper water quality monitoring and fertilization are important to maintain a healthy environment for growth. Common aquaculture activities include culturing fish, prawns, and shellfish through various stages from hatcheries to harvest.
India is a major producer and exporter of fish and seafood. Marine fisheries contribute less than half of national fish production, with the remainder coming from inland fisheries and aquaculture. Aquaculture has become the mainstay of seafood exports, accounting for 90% of shrimp exports. Exports have grown significantly in recent years, with frozen shrimp, fish, cuttlefish and squid making up a large percentage of exports. Key export markets include Japan, USA, China, UAE, and Singapore. The Marine Products Export Development Authority (MPEDA) acts as the coordinating agency for India's marine products industry.
How to Start Poultry Processing Business (Chicken Processing, Broiler Industry)Ajjay Kumar Gupta
Poultry production is big business throughout the world. It has become a standard form of cheap protein. It is also a highly competitive industry and feed suppliers, producers, processors, manufacturers of equipment etc have all appreciated the economies of scale and gone on to develop bigger and more automated systems of operation than ever before to supply an insatiable market.
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This document provides an overview of meat and fish processing. It discusses the introduction of meat, including the definition and composition. It describes the types of muscle in animal tissue and the structure of meat muscle. The document outlines the nutritional composition of meat and various methods for classifying, aging, tenderizing, curing, cooking, chilling, freezing, and storing meat. It also provides an introduction to fish processing and classification of edible fish.
NATIONAL QUALITYSTANDARDS FOR FISH AND FISHERY PRODUCTSSalmashaik26
National quality standards have been introduced to protect public health and ensure fair trade practices. Standards are established for fish and fish products to ensure minimum levels of cleanliness and hygiene during handling, processing, and marketing. Standards fall into two main categories: safety standards, to protect against health hazards, and composition standards, to prevent fraud by ensuring food is pure and correctly labeled. The Bureau of Indian Standards has established over 50 national standards for fish and fishery products in India covering various aspects of quality.
Poster prepared by Victoria Namulawa (NARO) for the Agrifood chain toolkit conference: Livestock and fish value chains in East Africa, Kampala, 9-11 September 2013.
Recent advances in fish processing technology in India. Freezing is commonly used to preserve fish and shrimp, which are frozen in blocks or individually and stored at -20°C. Individually quick frozen products require special care during processing. Value addition includes fish oil capsules containing omega-3 fatty acids and surimi, which is used to make imitation seafood products. New technologies discussed include irradiation and retort pouch processing for sterilization, and extrusion cooking to make ready-to-eat foods. The Central Institute of Fisheries Technology and National Institute of Fisheries Post Harvest Technology conduct research and training to develop technologies and support the fisheries industry.
This document discusses methods of preserving fish, focusing on freezing as the most common modern technique. It provides details on the freezing process, including that it involves lowering the temperature of fish to -40°C or below to solidify water inside tissues. The key steps for freezing fish at home are to select fresh fish, clean and package it, label with name and date, and freeze immediately. Freezing fish slows spoilage by stopping microbial growth and bacterial activity while increasing shelf life. Proper freezing and storage below -20°C for a week eliminates potential parasite hazards in fish. Maintaining hygienic conditions during freezing prevents contamination.
Cage culture involves raising fish in mesh boxes placed in bodies of water. It originated in Cambodia about 200 years ago when cages were used to transport live fish to market. Cages are constructed with frames made of wood, plastic or steel, with floats to keep them buoyant and weights to anchor them. They come in various shapes and sizes, usually square or rectangular, and are 20-60 cubic meters. Cages are either fixed in flowing water, floating in lakes/rivers/offshore, or submerged and movable in areas prone to cyclones. Fish are fed through natural water movement and supplemental feeding of rice bran, fish meal and soybean cake. Fish production ranges from 3,000-25,000 kg
1) Mud crabs undergo a complex life cycle beginning as larvae called zoea, which go through five zoeal stages and one megalopal stage before metamorphosing into juvenile crabs.
2) As juveniles, they migrate to estuaries where they mature over 18-24 months. Mature males and females mate, after which the females migrate offshore to spawn millions of eggs.
3) The eggs hatch into zoea larvae, restarting the cycle, with spawning occurring year-round in the tropics and during late spring to mid-autumn in subtropical and warm temperate areas.
This document discusses the utilization of fish wastes from processing. Around 70% of fish is processed, generating 20-80% waste depending on the level of processing. Currently, most fish waste is disposed of in oceans, polluting the water. The document outlines current uses of fish waste including fish silage for animal feed, fish meal production, and fish sauce fermentation. It also discusses extracting proteins, amino acids, and oils from fish waste and their various industrial applications.
This document discusses fishery resources and their conservation. It defines fishery resources as the biological aggregations used presently or in the future for fishing activities. Fishery resources include both living components like fish, aquatic plants, and microorganisms, as well as non-living aspects of the environment. These resources are important for food, economic and recreational activities. However, overfishing, habitat damage, pollution, and climate change threaten fishery resources. Conservation efforts aim to maintain ecosystem health and sustainability through restricting fishing effort, protecting habitats, reducing pollution, and addressing climate change.
Surimi based products fishery products, BB. BHASKAR
Surimi is a highly processed fish product made by removing water soluble proteins, lipids, pigments and odors from fish flesh. This results in a bland white paste that forms the basis for traditional Japanese products like kamaboko after the addition of cryoprotectants and various heating processes. Surimi processing involves mincing, repeated washing, dewatering and refining fish meat to stabilize the myofibrillar proteins and improve gel strength. Common surimi products include kamaboko, chikuwa, hanpen and imitation crab made by shaping the surimi paste and applying heat treatment.
Seafood additives can enhance quality, safety, authenticity and traceability if properly authorized and regulated. This presentation discusses the authorization process for additives in seafood and their evaluation for safety. It also covers topics like Hazard Analysis Critical Control Point (HACCP) systems for ensuring seafood safety, guidelines for proper consumer handling and storage of seafood, techniques for authenticating seafood species, and using traceability technology to track seafood from source to consumer.
This document discusses the management of nursery ponds for fish culture. It describes the pre-stocking, stocking, and post-stocking management of nursery ponds. For pre-stocking management, it discusses dewatering and drying the pond, desilting, controlling predators and weeds, liming, fertilizing, and maintaining water quality. Nursery ponds are typically stocked at 5-6 million spawn per hectare. Post-stocking management includes feeding the spawn based on their growth and harvesting fry after 15 days once they reach 20-25mm in size. The goal of nursery pond management is to nurse the hatchlings until they grow into fry that can be transferred
The bulk of the world's fish meal and oil is today manufactured by the wet pressing method. The main steps of the process are cooking for coagulation of the protein thereby liberating bound water and oil, separation by pressing of the coagulate yielding a solid phase (press cake) containing 60-80% of the oil-free dry matter (protein, bones) and oil, and a liquid phase (press liquor) containing water and the rest of the solids (oil, dissolved and suspended protein, vitamins and minerals).
The document appears to be a scanned collection of pages from a book or manual. It contains images of many pages with text and diagrams but no clear overall narrative or topic. The pages discuss a variety of technical topics including electrical components, wiring diagrams, schematics and other engineering concepts. However, it is difficult to determine the overall purpose or subject of the material from the scanned pages alone without any surrounding context or explanation.
Cage culture involves confining fish or shellfish within mesh enclosures in existing water bodies like ponds, rivers, and oceans. Some key advantages are the flexibility to use different water resources with minimal initial investment. However, there are also disadvantages like the need for complete diets, high risk of disease transmission due to crowding, potential for localized water quality issues, and limitations to production yields. Cage aquaculture has rapidly expanded in recent decades and continues to adapt to growing global demand through clustering cages and developing more intensive cage farming systems.
This document provides an analysis of the export potential of Indian shrimp to various markets. It discusses the major shrimp species exported from India, domestic shrimp production figures, key export markets and competitors. It analyzes the European Union as a potential target market, including product standards, packaging requirements, labeling specifications, tariffs, insurance availability and other export guidelines. SWOT and competitor analyses are presented to identify opportunities and challenges for Indian shrimp exports. Quality management strategies like disease prevention and proper harvesting and processing techniques are also outlined.
This document summarizes a study on the shrimp industry in Bangladesh. It identifies several problems plaguing the industry, including inefficient management, high mortality rates, low quality shrimp, and a negative country image abroad. The study aims to develop intervention strategies to address these obstacles and achieve an export target of $1 billion by 2010. It outlines several proposed strategies, such as implementing an integrated agriculture policy, improving sanitary and phyto-sanitary measures, increasing awareness, and applying models from other successful programs. The document provides context on Bangladesh's shrimp industry, including its economic importance and contribution to exports. It also details the methodology used in the study.
This document summarizes freshwater prawn hatchery and nursery production. It describes the life cycle and biology of freshwater prawns, which are suitable for aquaculture due to their freshwater tolerance. Hatchery production involves broodstock holding, larval rearing, and nursery of post-larvae. Larval rearing requires precise water quality and live feeds. Nursery improves survival by growing post-larvae to a larger size for pond stocking. Recirculating systems are needed for temperature control in temperate regions. Proper feeding and stocking density are critical for maximizing nursery survival rates. Prawns are stocked into growout ponds in summer when water temperatures
This document discusses fish nutrition and feed technology. It covers fundamentals of fish nutrition including the importance of proper nutrition for fish farming. Fish require proteins, lipids, carbohydrates, vitamins and minerals for healthy growth. Energy is also essential and is derived from dietary nutrients. The document outlines various forms of energy partitioning in fish and methods of energy metabolism. It discusses laws of thermodynamics and units of energy measurement. Feed formulation involves balancing protein, energy and amino acid levels. The steps in feed formulation include initial protein and energy balancing, checking indispensable amino acid levels, and consideration of additives.
Lecture 2. aquaculture systems methods_and_types - copyMandeep Kaur
Aquaculture involves farming aquatic animals and plants in controlled environments. There are several types of aquaculture including freshwater, brackish water, and intensive, semi-intensive, and extensive systems. Proper water quality monitoring and fertilization are important to maintain a healthy environment for growth. Common aquaculture activities include culturing fish, prawns, and shellfish through various stages from hatcheries to harvest.
India is a major producer and exporter of fish and seafood. Marine fisheries contribute less than half of national fish production, with the remainder coming from inland fisheries and aquaculture. Aquaculture has become the mainstay of seafood exports, accounting for 90% of shrimp exports. Exports have grown significantly in recent years, with frozen shrimp, fish, cuttlefish and squid making up a large percentage of exports. Key export markets include Japan, USA, China, UAE, and Singapore. The Marine Products Export Development Authority (MPEDA) acts as the coordinating agency for India's marine products industry.
How to Start Poultry Processing Business (Chicken Processing, Broiler Industry)Ajjay Kumar Gupta
Poultry production is big business throughout the world. It has become a standard form of cheap protein. It is also a highly competitive industry and feed suppliers, producers, processors, manufacturers of equipment etc have all appreciated the economies of scale and gone on to develop bigger and more automated systems of operation than ever before to supply an insatiable market.
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Best small and cottage scale industries, Broiler processing Industry, Broiler processing plant, Business guidance for poultry industry, Business Plan for a Startup Business, Business start-up, Chicken processing plant, Chicken Processing, Chicken Raising business, Great Opportunity for Startup, How to set up and operate a profitable poultry business, How to Start a Chicken Farm Business, How to Start a Chicken processing Business, How to start a poultry processing business, How to Start a Poultry Production Business, How to start a successful Poultry business, How to Start Poultry Processing Business, How to Start Poultry Processing Industry, How to Start Poultry Processing Industry in India, Livestock Processing, Meat and Poultry, Meat Processing Meat Industry Poultry, Methods of processing meat and poultry, Modern small and cottage scale industries, Most Profitable Poultry Processing Business Ideas, New small scale ideas in Poultry processing industry, Poultry Based Profitable Projects, Poultry Based Small Scale Industries Projects, Poultry business, Poultry Processing Business, Poultry Processing Industry in India, Poultry Processing Plant, Poultry Processing Procedure, Poultry Processing Projects, Poultry Production, Processing of poultry, Profitable small and cottage scale industries, Profitable Small Scale Poultry Processing Business, Project for startups, Sample Poultry Processing Plant Business Plan, Setting up and opening your Poultry Processing Business, Setting up of Poultry Processing Units, Small poultry processing plants, Small scale poultry processing, Small Scale Poultry Processing Projects, Small scale Poultry production line, Small Start-up Business Project, Start up India, Stand up India, Starting a Poultry Processing Business, Starting a Poultry processing for Beginners Business Plan, Starting a Poultry Processing Plant Startup Business, Start-up Business Plan for Poultry Processing Business, Startup ideas, Startup Project, Startup Project for Poultry Processing Business, Startup project plan
This document provides an overview of meat and fish processing. It discusses the introduction of meat, including the definition and composition. It describes the types of muscle in animal tissue and the structure of meat muscle. The document outlines the nutritional composition of meat and various methods for classifying, aging, tenderizing, curing, cooking, chilling, freezing, and storing meat. It also provides an introduction to fish processing and classification of edible fish.
This document discusses three main reasons why humans eat meat: 1) it provides satiety, 2) can be prepared in various ways, and 3) provides nutrients in proportions needed by the human body. It then describes important characteristics of meat for processing, including high water-holding capacity, soluble proteins, and emulsion capacity. Various meat preservation techniques are outlined such as cold storage, dehydration, salting, curing, and smoking. Common materials used in meat processing include salt, sugar, nitrates, phosphates, spices, and binders. Finally, it briefly discusses foodborne diseases from pathogens in contaminated food or water.
Here are the key points to remember about the parts and functions of a can sealer:
- Clamps hold the sealer in place during operation.
- The base plate holds the can base. It has grooves to fit different can sizes.
- The can lifter handle raises and lowers the base plate during sealing.
- The crank is turned to perform the first and second sealing operations.
- The first operation roll partially seals the can seam.
- The second operation roll fully seals the can seam.
- The chuck holds the can cover during sealing. Different sized chucks are used for different can sizes.
- Height washers and adjusting levers are used to match the can size being
Our products are approved for export to everybody. We own standards in the process of growing, processing and frozen guarantee our quality in the final product. Quality is our passion.
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Increasing Hilsha Business In Bangladesh (Team One Degree)Tareckur Zaman
The document discusses the benefits of exercise for mental health. Regular physical activity can help reduce anxiety and depression and improve mood and cognitive function. Exercise causes chemical changes in the brain that may help protect against mental illness and improve symptoms for those who already suffer from conditions like anxiety and depression.
This document discusses urban disaster management in Bangladesh. It includes discussions around Dhaka, Chittagong, and Barisal divisions. Some key topics and organizations mentioned include livelihoods, resilient housing, urbanization trends, shelter mapping and evacuation infrastructure, and organizations working in disaster management such as BRAC University, ICDDR,B, Chittagong Development Authority, Palligana Unnayan Kendra, and Dhaka Ahsania Mission. The document appears to be notes from meetings or field visits around urban disaster management challenges and responses in different parts of Bangladesh.
A popular food fish in South Asia. Five types of ilish can be found worldwide.
Yearly ilish caught are 5,000,000 tons. Among them, 50%-60% are caught by Bangladesh.
About 450,000 people are directly involved with the catching for livelihood; around four to five million people are indirectly involved with the trade.
Mechanism of hilsa (tenualosa ilisha) migration and its impact to natureihn FreeStyle Corp.
Mechanism of Hilsa (Tenualosa ilisha) Migration and its Impact to Nature
Tenualosa ilisha (ilish, hilsa, hilsa herring or hilsa shad) is a species of fish in the herring family (Clupeidae), and a popular food fish in South Asia. Five type of ilish can be found worldwide. Yearly ilish caught are 5,000,000 ton. Among them, 50%-60% are caught by Bangladesh, 15%-20% are caught by India, Pakistan and rest 5%-10% are caught by Malaysia, Thailand, China, Vietnam and Sri Lanka. The fish contributes about 12% of the total fish production and about 1% of GDP in Bangladesh.
This document discusses the processing of poultry meat. It covers the key steps in poultry processing including receiving, stunning, bleeding, scalding, defeathering, evisceration. It then discusses factors that can affect meat quality preslaughter like genetics, nutrition, management, and stress during harvesting and transport. Specifically, it focuses on how lighting, cooping of birds, and environmental temperature can impact crop emptying and the risk of fecal contamination during processing if the digestive tract is not fully emptied. Maintaining optimal conditions and feed withdrawal times is important to reduce contamination.
From the Farm to the Kitchen: The History of Food & DrinkKira A. Dietz
This document provides an overview of the History of Food & Drink Collection at an unnamed institution. It describes the origins and scope of the collection, which includes collections on culinary history, children's cookbooks, cocktail history, and more. The document then discusses some of the topics covered in the collection, including receipts, recipes, remedies, household management, education/nutrition, food processing/technology, and access/digitization. It concludes with a section on cocktail history and entertaining. The collection appears to provide a comprehensive look at the social and technological history of food and drink.
This document provides information about culinary arts and cooking. It defines culinary arts as the art of food preparation and cooking. It explains that cooking involves applying heat to food to alter its texture, flavor, aroma and appearance. There are two main cooking methods - dry heat and moist heat. Dry heat includes methods like roasting and frying, while moist heat includes braising and pressure cooking. The document also discusses careers in culinary arts like chefs, bakers, and food writers. It outlines the brigade system used in professional kitchens and defines the roles of various chefs. Finally, it covers kitchen safety practices and common hazards.
Current Issues in Foodborne Illness Caused by Staphylococcus aureusdedmark
Presented at 2013 Arkansas Association for Food Protection annual conference.
Mark E. Hart, Ph.D.
Division of Microbiology
National Center for Toxicological Research
Food and Drug Administration
Meat processing industry is of enormous significance for India's development because of the vital linkages and synergies that it promotes. Meat processing covers a spectrum of products from sub-sector comprising animal husbandry and poultry farms, and bulk frozen meat, packaged meat, ready-to-eat processed meat products.
The modern meat industry uses machine vision, robots, and integrated processing lines to enhance speed, efficiency and sanitation. Poultry processing is a complex combination of biology, chemistry, engineering, marketing, and economics.
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Eggs are composed of several parts including the shell, membrane, egg white, and yolk. They contain many important nutrients like protein, fat, and various vitamins and minerals. Eggs are graded based on quality from AA to C and come in different sizes based on a dozen weight. Brown and white eggs have the same nutritional value. Storage and freshness tips are provided, along with common cooking methods for eggs like scrambled, fried, poached, and hard boiled. Eggs are also used in many recipes and have various functions like as a coating, thickening, binding, or leavening agent.
The document discusses different types of seafood, including fish and shellfish. It categorizes fish into round fish, flat fish, and non-bony fish. It further divides fish into oily and non-oily categories. Examples of oily fish mentioned include salmon, tuna, and mackerel. Cod, sole, and halibut are given as examples of non-oily fish. The document also notes that some fish live in fresh water while others live in salt water. It provides tips for selecting fresh fish and demonstrates techniques for filleting round and flat fish.
This document discusses meats and poultry used for food. It identifies different types of meat including pork, veal, beef, venison, and carabeef. Poultry includes chicken, duck, goose, turkey and others. Meats and poultry are sold in various forms such as fresh, chilled, frozen, and cured. Cuts of meat are classified as tender, less tender, or tough. When buying meat and poultry, it is important to select products that are clean, properly stored, and brightly colored with no slime or odors.
This document provides information about milk production and the milking process. It discusses:
- The domestication of herbivorous animals for milk production thousands of years ago. Cows are now the most widespread milking animal.
- The anatomy and physiology of the cow's udder, where milk is secreted and stored in alveoli and ducts before being let down during milking.
- The milking process, where oxytocin triggers the letdown reflex in response to stimuli, allowing milk to flow from the udder. Milking is usually done by machine but sometimes by hand.
This document discusses food and waterborne illnesses and how to prevent contamination. It provides examples of major foodborne illness outbreaks and lists many types of waterborne illnesses and their causes. It emphasizes the importance of handwashing, cooking food thoroughly, separating raw and cooked foods, and chilling and reheating foods properly to avoid foodborne illness when at home, work or deployed.
How to Start Meat, Poultry and Fish Processing IndustryAjjay Kumar Gupta
Food manufacturers need to be able to produce meat, poultry and fish products which are considered to be healthy and that can meet the consumer demands. Meat industry, although is a very developing stage in India, is the top food industry in the world. Processed meat products are poised for continuous growth in the country. Poultry is one of the fastest growing segments of the agricultural sector.
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Fish is a valuable source of high quality protein and, in the case of oily fish, fats of considerable nutritional importance. In many countries, large-scale commercial fish processing (mainly freezing for export and canning) takes place in parallel with traditional processing. The methods used by smaller enterprises remain based on traditional techniques of drying, salting, smoking and fermentation.
There are more than 27 000 species of salt and freshwater fish; many more crustaceans, bivalves, and cephalopods can also be eaten. Fish and shellfish are the only foods that, globally, are still obtained in significant quantities from the wild. But many species are on the verge of commercial extinction and aquaculture is increasing worldwide. For instance, more than a third of the salmon eaten worldwide is farmed. Like meat, fish is also processed, for instance by drying, salting, and smoking.
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Processing Fish, Fish Processing, Fish Processing Plant, Fish Processing in India, How to Start Fish Processing Business?, High Profit Fish Processing Business in India, Profitable Manufacturing & Processing Business Ideas, Easy and Profitable Small Business Ideas You Can Start Now, Most Profitable Fish Processing Business Ideas, Top Business Ideas in India with Low Budget, Low Investment Business Ideas in India, How You Can Start Small Business with Low Investment, Top Entrepreneur Ideas in India, New Profitable Fish Processing Business Ideas to Start Your Own Business, Business Ideas for Women Startups in India, Small Business Ideas to Start Today, New Small Business Ideas in India, How to Start Business?, Highly Profitable Small & Medium Industries for Entrepreneurs, Top Profitable Small Business Ideas with Small Capital, Manufacturing Business Ideas, Small Business Ideas in India with Low Budget, Best Small Business Ideas for Women in India, Popular Small Business Ideas in India for New Startup, Newest Innovative Small Business Ideas, Tips for Starting Your Own Business, Small Business Ideas in India for Small Towns, Profitable Small Business Ideas-How to Make Money, How to Start Money Making Business - Start Your Own Profitable Business, Top Small Business Ideas for Beginners, Best Business Ideas in India with Small Investments for 2017, Startup Business Ideas, Top Best & Unique New Business Ideas to Start, Business Startup Ideas-Best Small Business Ideas, Small Business Ideas with Low Investment & High Profit, Top Best Small Business Ideas in India for Starting Small Business
Fish is a valuable source of high quality protein and, in the case of oily fish, fats of considerable nutritional importance. In many countries, large-scale commercial fish processing (mainly freezing for export and canning) takes place in parallel with traditional processing. The methods used by smaller enterprises remain based on traditional techniques of drying, salting, smoking and fermentation.
There are more than 27 000 species of salt and freshwater fish; many more crustaceans, bivalves, and cephalopods can also be eaten. Fish and shellfish are the only foods that, globally, are still obtained in significant quantities from the wild. But many species are on the verge of commercial extinction and aquaculture is increasing worldwide. For instance, more than a third of the salmon eaten worldwide is farmed. Like meat, fish is also processed, for instance by drying, salting, and smoking.
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Processing Fish, Fish Processing, Fish Processing Plant, Fish Processing in India, How to Start Fish Processing Business?, High Profit Fish Processing Business in India, Profitable Manufacturing & Processing Business Ideas, Easy and Profitable Small Business Ideas You Can Start Now, Most Profitable Fish Processing Business Ideas, Top Business Ideas in India with Low Budget, Low Investment Business Ideas in India, How You Can Start Small Business with Low Investment, Top Entrepreneur Ideas in India, New Profitable Fish Processing Business Ideas to Start Your Own Business, Business Ideas for Women Startups in India, Small Business Ideas to Start Today, New Small Business Ideas in India, How to Start Business?, Highly Profitable Small & Medium Industries for Entrepreneurs, Top Profitable Small Business Ideas with Small Capital, Manufacturing Business Ideas, Small Business Ideas in India with Low Budget, Best Small Business Ideas for Women in India, Popular Small Business Ideas in India for New Startup, Newest Innovative Small Business Ideas, Tips for Starting Your Own Business, Small Business Ideas in India for Small Towns, Profitable Small Business Ideas-How to Make Money, How to Start Money Making Business - Start Your Own Profitable Business, Top Small Business Ideas for Beginners, Best Business Ideas in India with Small Investments for 2017, Startup Business Ideas, Top Best & Unique New Business Ideas to Start, Business Startup Ideas-Best Small Business Ideas, Small Business Ideas with Low Investment & High Profit, Top Best Small Business Ideas in India for Starting Small Business
Meat processing industry is of enormous significance for India's development because of the vital linkages and synergies that it promotes. Meat processing covers a spectrum of products from sub-sector comprising animal husbandry and poultry farms, and bulk frozen meat, packaged meat, ready-to-eat processed meat products.
The modern meat industry uses machine vision, robots, and integrated processing lines to enhance speed, efficiency and sanitation. Poultry processing is a complex combination of biology, chemistry, engineering, marketing, and economics.
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Meat Processing Plant, Meat Industry, Meat Processing for Small Farms, Commercial Meat Processing, How to Start Small Business?, High Profit Manufacturing Business in India, Profitable Manufacturing & Processing Business Ideas, Easy and Profitable Small Business Ideas You Can Start Now, Most Profitable Manufacturing Business Ideas, Top Business Ideas in India with Low Budget, Low Investment Business Ideas in India, How You Can Start Small Business with Low Investment, Top Entrepreneur Ideas in India, New Profitable Small Business Ideas to Start Your Own Business, Business Ideas for Women Startups in India, Small Business Ideas to Start Today, New Small Business Ideas in India, How to Start Business?, Highly Profitable Small & Medium Industries for Entrepreneurs, Top Profitable Small Business Ideas with Small Capital, Manufacturing Business Ideas, Small Business Ideas in India with Low Budget, Best Small Business Ideas for Women in India, Popular Small Business Ideas in India for New Startup, Newest Innovative Small Business Ideas, Tips for Starting Your Own Business, Small Business Ideas in India for Small Towns, Profitable Small Business Ideas-How to Make Money, How to Start Money Making Business - Start Your Own Profitable Business, Top Small Business Ideas for Beginners, Best Business Ideas in India with Small Investments for 2017, Startup Business Ideas, Top Best & Unique New Business Ideas to Start, Business Startup Ideas-Best Small Business Ideas, Small Business Ideas with Low Investment & High Profit, Top Best Small Business Ideas in India for Starting Small Business, How to Start Business Ideas Startup Plan, Small Business Ideas in India with Best Capital, Low Investment Business Ideas, Self-Employment Ideas, Low Cost Small Business Ideas that Actually Work, Low Investment High Profit Business in India, Cost Business Ideas for Introverts
Preservation of Meat and Poultry Products (Chicken, Cured, Smoked Poultry Rolls, Freezing Stuffed Turkeys, Freezing Ducks, Frozen Chicken burgers, Frozen Turkey Burgers, Turkey Bologna, Chicken Sandwich Spread, Smoked Chicken, Poultry Sausage, Chicken Frankfurters, Frozen Chicken Curry)
Food preservation is a method of maintaining foods at a desired level of properties or nature for their maximum benefits. Preservation usually involves preventing the growth of bacteria, yeasts, fungi, and other micro-organisms (although some methods work by introducing bacteria, or fungi to the food), as well as retarding the oxidation of fats which cause rancidity. There are various methods of preservation chilling, freezing, curing, smoking, dehydration, canning, radiation preservation etc.
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Meat and Meat Products, Meat Products Preservation, Ways to Preserve Meat, Meat and Poultry, Preservation of Meat and Poultry Products, Methods for Preserving Meat, Meat Processing, Meat Preservation Techniques, Meat Preservation Methods, Methods of Processing Meat, Preservation of Meat and Meat Products, Processed Meat and Meat Preservatives, Food Preservation, Meat Preservation, Meat Processing and Preserving of Meat Products, Meat Preservation and Storage, How to Preserve Meat, Ways of Preserving Food, Poultry Meat Preservation, Preservation Products, Preserving Meat, How to Start Meat Processing Business, Starting Your Meat Processing Business, Free Meat Business Plans, How to Start Meat Processing Business, Profitable Meat Processing Business Ideas, Planning Small Meat Business, Meat Processing Business Plan India, Meat Processing Business at Small Scale, Meat Business Ideas, Business Plan for Poultry Farm, Poultry Farming Business Plan, Poultry Business Plan Free Download, Small Scale Poultry Processing, Poultry Products in India, Poultry Products in India, How to Start Poultry Farming, Starting Poultry Farm for Beginners, Poultry Farm Business Plan Free Download, Poultry Farming in India, Preservation of Poultry Meat, Starting Egg Business on Your Small Farm, Starting Poultry Egg Farming Business Plan, Start Successful Egg Business, Chicken Egg Farming Process, Starting Commercial Farm, Profitable Poultry Farming Business, Luncheon Meats, Meat Loaves, and Meat Spreads, Pork or Pork Beef Luncheon Meat, Pork Product, Nonfat Dry Milk in Meat Loaves, Pickle and Pimiento Loaf, Baked Veal Loaf, Veal, Pork, and Liver Loaf Using Nonfat Dry Milk, Meat and Cheese Loaf Using Nonfat Dry Milk, Macaroni, Meat, and Cheese Loaf Using Nonfat Dry Milk
Meat Processing and Preservation with Packaging (Meat Product, Tenderness, Flavour and Tendrenes, Flavouring, Colour, Integral Texture, Preservation: Moisture Retention and Surface Protection, Antimicrobial Treatment, Ionizing Radiation, Packaging and Handling for Storage and Transportation, Cooking Methods)
Meat was originally processed to preserve it, but since the various procedures cause so many changes in texture and flavour it is also a means of adding variety to the diet. Processing also provides scope to mix the less desirable parts of the carcass with lean meat and in addition is a means of extending meat supplies by including other foodstuffs such as cereal in the product. Food preservation is a method of maintaining foods at a desired level of properties or nature for their maximum benefits. Preservation usually involves preventing the growth of bacteria, yeasts, fungi, and other microorganisms (although some methods work by introducing bacteria, or fungi to the food), as well as retarding the oxidation of fats which cause rancidity.
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Methods for Preserving Meat, Methods of Processing and Preservation of Meat, Meat Preservation Techniques, Meat Preservation, Ways to Preserve Meat, Meat Preservation Methods, Preservation of Meat and Meat Products, Methods of Processing Meat, Preserving Meat, Curing and Smoking Meats For Preservation, How to Preserve Meat With Salt, Meat Products Preservation, How to Preserve Meats, Preservation of Meat, Processing and Preserving of Meat, Meat Preparation and Preservation, Meat Preservation and Storage, Steps to Meat Preservation, Smoking & Meat Preservation, Dehydration to Preserve Meats, Meat Cooking Methods and Preservation, Cooking and Preserving Meat, Meat Processing Equipment, Meat Processing, Meat Packing Industry, Meat Processing Plants, Meat Processing Techniques, Meat Processing Industry, Meat Processing Machines, Meat Processing & Meat Products, Small Meat Plant and Business Plans, Business Plan for Small Meat Plant, Starting Meat Processing Business, How to Start Meat Processing Business, Meat Processing Business, Business Plan for Meat Processing, Meat Processing Business Plan, Planning Small Meat-Packing Business, Small Scale Meat Processing, Meat Processing and Packaging Business, Meat Processing Plant Business, Meat Processing Plant Business Plan in India, Planning for Small Meat-Packing Business, Meat-Packing Business, Meat Packing Plants, Beginner's Guide to Meat Packaging, Packaging of Meat, Meat Packaging Machines and Equipment, Meat Storage & Packaging
Meat, Chicken, Egg, Pork, Fish Processing, Marine Products, Seafood Processing Projects. List of Profitable Processing and Manufacturing Business Ideas.
India is projected to be one of the largest growth areas for consumption in chicken, beef, and mutton. The consumption of meat is increasing in India and agriculture is considered as the backbone of a majority of people. Livestock plays a significant role, and poultry and dairy are the major sectors contributing to economic development. The majority of meats consumed in India are fish, bovine, mutton, goat, pig, and poultry. In Indian context, culture, traditions, customs, and taboos influence meat consumption to a great extent. The urbanization has been causing a rise in demand for meat products. India is the world’s second largest exporter of beef. In India, 95% of goat meat produced is consumed locally.
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Meat Processing, Chicken Processing Plant in India, Poultry Processing Plant, Modern Poultry Processing Plant, How to Slaughter and Process Chickens for Meat, Poultry Processing in India, Chicken Processing Plant, Chicken Processing Project Report, Egg Processing, Eggs and Egg Products Processing, Egg Processing Plant, Food Processing Plant, Commercial Egg Processing, Processing of Eggs, Egg Production, Commercial Egg Production and Processing, Processing a Pig for Meat, Pork Processing, Small-Scale Processing of Pork, Fish Processing, Processing Fish, Fish Processing and Preservation, Fish Processing Industry, Fish Processing Company, Fish Processing Plant, Fish Processing Technology, Production and Fish Processing, Meat Processing Plant, Processed Chicken, Meat Processing Company, Business Plan for Meat Processing Plant, Meat Processing Business Plan, How to Start Meat Processing Business, Project Profile of Meat Processing Plant, How To Start Poultry Processing Business, Starting a Poultry Processing Plant, Egg Powder Production Business, Starting an Egg Business, Egg Production Process, How to Start Pig Farming and Pork Processing Business, Business Plan for Fisheries Processing, How to Start Fish Processing Business, Emu Birds (Farming, Breeding & Meat Production), Rumen By Pass Fat used in Cattle Feed, Pork Products Production, Poultry & Broiler Farming, Poultry Farm For Producing Eggs, Production of Egg Powder, Fish Dehydration, Goat Rearing & Breeding, Piggery Meat Chicken Processing, Chicken Mutton (Sheep Meat) Processing, Ossein Gelatin, Poultry Farming With Hatchery, Fish Processing Project Ideas
This document discusses the recovery and utilization of by-products and waste materials from meat, poultry, and fish processing industries. It notes that waste from these industries is difficult to dispose of due to factors like high water content and potential for microbial growth. Common by-products include offal, blood, feathers, and rendered fats. These by-products can be used to produce items like blood puddings, fertilizers, animal feed, and biodiesel. The document also outlines how industries process waste on-site through methods like rendering, and discusses utilizing waste streams as resources through protein extraction or production of antibacterial compounds.
ECONOMIC IMPORTANCE OF FISH AND CRAB.pptxaa9074342
This document details about the economic important of crustaceans and fishes, it's relate to Marine Science, Aquatic Biology and other. Take your time and enjoy.
This document provides an overview of meat (flesh food) including its definition, composition, nutritional value, post-mortem changes, aging, curing, and consumption. Meat refers to muscles of warm-blooded animals and is composed primarily of water, protein, and fat. It spoils quickly but can be preserved through methods like aging, curing with salt, nitrates and nitrites, and smoking. Cured meats include products like bacon. Meat consumption varies globally based on culture, religion, economics, and health concerns.
Almost all of the pig can be used as food. Preparations of pig parts into specialities include: sausage, bacon, gammon, ham, skin into pork scratchings, feet into trotters, head into a meat jelly called head cheese (brawn), and consumption of the liver, chitterlings and blood(blood pudding or black pudding).
The following factors can influence the type of pig farms in any given region:
• Available food supply suitable for pigs
• The ability to deal with manure or other outputs from the pig operation
• Local beliefs or traditions, including religion
• The breed or type of pig available to the farm
• Local diseases or conditions that affect pig growth or fecundity
• Local requirements, including government zoning and/or land use laws
• Local and global market conditions and demand
• Traditional farming styles and methods
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This document discusses the various ingredients that are used in fish and crustacean feeds. It outlines 10 main categories of ingredients: 1) grasses, 2) legumes, 3) miscellaneous fodder plants, 4) root crops, 5) cereals, 6) oil-bearing seeds and oil cakes, 7) animal products, 8) milk by-products, 9) eggs, and 10) miscellaneous feed stuffs. Within each category, it provides examples of specific ingredients and highlights their nutritional composition and value as aquaculture feed ingredients.
This document summarizes key aspects of fish processing and preservation. It discusses the decomposition processes that can occur in fish including enzymatic, oxidative, and bacterial spoilage. It then outlines various preservation processes used to prevent spoilage including temperature control, controlling water activity through methods like drying and salting, physical controls like heating, and chemical controls like reducing pH or adding preservatives. The document also briefly discusses turning low-value fish into fishmeal and fish oil as well as emphasizing that chilling fish immediately after harvest is important for preservation.
Canning involves preserving food in hermetically sealed containers through the application of heat, which eliminates microorganisms. In India, only 2.1% of fruit and vegetable production is processed, compared to 40-60% in developed countries. Canning preserves food by removing oxygen, destroying enzymes, and preventing microbial growth. Advances like mobile canning and aseptic packaging help reduce food losses and improve quality through less harsh processing. The canned food market is growing due to increasing demand for convenient and longer-lasting products.
Canning involves preserving food in hermetically sealed containers through the application of heat, which eliminates spoilage microorganisms. Canning allows foods to have a shelf life of 2+ years at ambient temperatures. In India, only 2.1% of fruit and vegetable production is processed into products like juices and jams, compared to 40-60% in developed countries. New developments in canning include mobile canning units to reduce post-harvest losses, and aseptic canning which avoids thermal processing and cooling steps for better quality retention. The canned food market is projected to grow significantly in the coming years.
Canning involves preserving food in hermetically sealed containers through the application of heat, which eliminates microorganisms. Canned foods can last 2 years at room temperature. In India, only 2.1% of fruits and vegetables are processed, compared to 40-60% in developed countries. Advances like mobile canning and aseptic packaging help reduce food waste by processing foods on site. The canned food market is growing due to demand for convenient and longer-lasting foods.
This document discusses factors to consider when formulating fish feeds, including the nutrient requirements of different fish species. It explains that fish can be herbivores, carnivores, omnivores, or detritivores depending on their diets. The main nutrients required in fish feeds are proteins, lipids, carbohydrates, vitamins, and minerals. Acceptable protein sources include fish meal and soymeal, while lipid sources include fish and plant oils. Carbohydrates, vitamins, and minerals also must be included in proper amounts. The document stresses that feed formulations should be tailored to local availability and fish species' specific needs.
This document provides information about a book titled "The Complete Technology Book on Processing, Dehydration, Canning, Preservation of Fruits & Vegetables". The book discusses various methods of processing, preserving, and extending the shelf life of fruits and vegetables, including dehydration, canning, fermentation, and freezing. It covers topics like fruit and vegetable cultivation, chemical and heat preservation techniques, equipment used, and procedures for various products like jams, juices, sauces, and pickles. The book aims to be a standard reference for professionals, entrepreneurs, and students interested in fruits and vegetable processing.
Fish meal has been used as a feedstuff since the 19th century in Northern Europe and is now used worldwide. Global production of fish meal has been stable for the past two decades at around 5 to 6 million tons, Peru and Chile being the main producers.
A major portion (more than 60%) of fish meal produced globally is used for aquaculture (farming of finfish and shrimp). The intensification of aquaculture in Asia, and particularly in China, is increasing the demand for fish meal even though the supply cannot grow accordingly. Natural phenomena such as the El Niño-Southern Oscillation affect the fisheries along Central American Pacific coasts, leading to seasonal scarcities and increased prices. Due to these factors, the fish meal market is volatile and prices often shoot up. The search for suitable and cost-effective alternative protein sources for use in industrial aqua feeds will be the most critical factor in the development of intensive aquaculture in Asia (Kaushik, 2010; Steinfeld et al., 2006).
How to Start Pig Farming and Pork Processing Business, Piggery Business Plan,...Ajjay Kumar Gupta
This document provides an overview of starting a pig farming and pork processing business. It discusses the various aspects of pig farming including breeds, feeding, housing, breeding, and disease management. It also covers pork processing including slaughtering, production of sausages, bacon, cooked ham, and packaging. The document is a handbook intended to guide those interested in starting a pig farming or pork production business.
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How to Start Fish Processing Business (Salted and Pickled Fish, Smoked Fish, Fish Fillet, Frozen Seafood)
1. How to Start
Fish Processing
Business
(Salted and Pickled Fish, Smoked
Fish, Fish Fillet, Frozen Seafood)
2. Introduction
Fish is a valuable source of high quality
protein and, in the case of oily fish, fats
of considerable nutritional importance.
In many countries, large-scale
commercial fish processing (mainly
freezing for export and canning) takes
place in parallel with traditional
processing. The methods used by smaller
enterprises remain based on traditional
techniques of drying, salting, smoking
and fermentation.
www.entrepreneurindia.co
3. There are more than 27 000 species of salt and freshwater
fish; many more crustaceans, bivalves, and cephalopods can
also be eaten. Fish and shellfish are the only foods that,
globally, are still obtained in significant quantities from the
wild. But many species are on the verge of commercial
extinction and aquaculture is increasing worldwide. For
instance, more than a third of the salmon eaten worldwide is
farmed. Like meat, fish is also processed, for instance by
drying, salting, and smoking.
www.entrepreneurindia.co
4. www.entrepreneurindia.co
India is endowed with the largest livestock population in the world. Livestock and poultry in Indian
tropical and sub tropics play a critical role in agriculture economy by providing milk, meat, eggs etc
and provide flexible reserves during period of economic stress and buffer against crop failure.
Mutton and Chicken is an important livestock product which in its widest sense includes all those
parts of the animals that are used as the food by the man. So, with increase in population there is
also an increasing consumer demand for food products that are low in fat, salt and cholesterol at
local, national and international levels.
5. www.entrepreneurindia.co
Food manufacturers need to be able to produce meat, poultry and fish products which are considered to
be healthy and that can meet the consumer demands. Meat industry, although is a very developing stage
in India, is the top food industry in the world. Processed meat products are poised for continuous growth
in the country. Poultry is one of the fastestgrowing segments of the agricultural sector.
The main aim of this book is to provide complete guide on meat, fish and poultry processing. Owing to
the wide variety of products and type of processes and treatments (curing, dry curing, fermentation,
cooking smoking etc), this productsneed particular analytical methodologies for properconsumption.
6. www.entrepreneurindia.co
It examines the nutritional principles behind the drive for reductions in fat, salt and cholesterol in our
diet, and illustrates formulations and procedures utilized to produce such products. The reader would
get to explore brief discussion regarding the Indian meat industry followed by the next chapter which
includes structure, composition and nutritive value of meat tissues, postmortem changes and some
meat quality parameters are also added in the preceding chapters. It also discuss about meat cutting
and packaging, processing of meat and meat products, microbial and other deteriorative changes in
meat and their identification, chemical composition and nutritive value of poultry meat, pre slaughter
handling,
7. www.entrepreneurindia.co
transport and dressing of poultry, fish products, freezing fish fillets, miscellaneous fish dishes,
spreads, salads, loaves fish spreads for appetizers, sandwiches, shellfish and miscellaneous marine
products, meat removal and pre freezing treatment, packing and freezing, classes and sizes of
fresh and frozen oysters, freezing whole raw lobsters etc. The book contains manufacturing
processes of various meat, chicken and fish products in much illustrative manner. Special content
on machinery equipment photographs along with supplier details has also been included.
8. www.entrepreneurindia.co
It is anticipated that, it turns out to be a resourceful book for entrepreneurs, technocrats,
food technologists and others linked with this industry; as this would be an invaluable
reference source for meat, poultry and fish processors, and food industry personnel involved
in the development and marketing ofnew products.
9. www.entrepreneurindia.co
Table of Contents
1. INDIAN MEAT INDUSTRY
Livestock Resource
Meat Production
World Scene
Processed Meat Industry
2. STRUCTURE, COMPOSITION AND NUTRITIVE VALUE OF
MEAT TISSUES
Structure of Muscle Tissue
Skeletal Muscle and Associated Connective Tissue
Smooth Muscles
Cardiac Muscles
Composition of Muscle Tissue
Water
Protein
Lipids
10. www.entrepreneurindia.co
Carbohydrates
Minerals
Vitamins
Nutritive Value of Meat Tissues
3. POSTMORTEM CHANGES
Loss of Homeostasis
Postmortem Glycolysis and pH Decline
Rigor Mortis
Loss of Protection from Invading Microorganisms
Degradation due to Proteolvtic Enzymes
Loss of Structural Integrity
4. SOME MEAT QUALITY PARAMETERS
Meat Colour
Water Holding Capacity
Marbling
Quantum of Connective Tissue
11. www.entrepreneurindia.co
Firmness
Meat Storage Conditions
Cold Shortening
Thaw Rigor
Antemortem Factors Affecting Meat Quality
5. MEAT CUTTING AND PACKAGING
Wholesale Cuts of Lamb Carcass
Wholesale Cuts of Buffalo or Beef Carcass
Grading
Packaging
Overwraps
Tray with Overwrap
Shrink Film Overwrap
Vacuum Packaging
Modified Atmosphere Packaging
12. www.entrepreneurindia.co
6. PROCESSING OF MEAT AND MEAT PRODUCTS
Basic Processing Procedures
Cured and Smoked Meats
Hams
Commercial Processing of Ham
Cooked Ham
Country Ham
Proscicutto
Bacon
Commercial Processing of Bacon
Sausages
Classification
Processing Steps
Formulations of Some Sausages with Special Features
Intermediate Moisture and Shelf Stable Meat Products
Humectants
Basic Processing Techniques
Stability of Intermediate Moisture Meats
Hurdle Concept
Restructured Meat Products
Other Popular Meat Products
13. www.entrepreneurindia.co
7. MICROBIALAND OTHER DETERIORATIVE CHANGES
IN MEAT AND THEIR IDENTIFICATION
Sources of Microbial Contamination of Meat
Growth of Microorganisms in Meat
Deteriorative Changes in Meat
Identification of Meat Spoilage
8. FRAUDULENT SUBSTITUTION OF MEAT AND ITS
RECOGNITION
Recognition of Fraudulent Substitution or Adulteration
Physical Methods
Anatomical Methods
Dentition
Bone Percentage of Carcass
Ribs on the Thorax
Characteristics of Long Bones
Histological Methods
Chemical Methods
Composition of Body Fats
Immunological/Serological Methods
14. www.entrepreneurindia.co
Electrophoretic Methods
Isoelectric Focusing
Enzyme-Linked Immuno Sorbent Assay (ELISA)
9. CHEMICAL COMPOSITION AND NUTRITIVE VALUE OF
POULTRY MEAT
Chemical Composition
Moisture
Protein
Fat
Carbohydrate
Vitamins
Minerals
Nutritive Value
10. PRE-SLAUGHTER HANDLING, TRANSPORT AND
DRESSING OF POULTRY
Pre-slaughter Care and Handling
Transport
16. www.entrepreneurindia.co
12. PROCESSING OF SOME CONVENIENCE POULTRY
PRODUCTS
Tandoori Chicken
Chicken Barbecue
Chicken Seekh and Shami Kababs
Chicken Kofta
Poultry Pickle
Chicken Samosa
Chicken Sausage
Chicken Patties
Chicken Tikka
13. ROLE OF MEAT AND POULTRY PRODUCTS IN HUMAN
NUTRITION
14. CURED MEATS
General Recommendations
Thawing Frozen Cuts
Sanitation is Important
17. www.entrepreneurindia.co
Curing Cellar Temperature
Curing Methods for Large Meat Cuts
Artery Pumping
Injecto Curing
Sweet Pickle Cure
Dry Cure
Curing Pickle Ingredients and Government Regulations
Permitted Moisture Content
Phosphates
Ascorbates
Flavourings
Preparing Pickles for Curing
Pumping Pickles
Using Sodium Erythorbate (or Sodium Ascorbate)
Without Phosphate and Sodium Erythorbate
When Phosphates are Used
Government Regulations Concerning Destruction of Trichinae
Boneless Pork Loins and Loin Ends
Coppa
Freezing to Destroy Trichinae
18. www.entrepreneurindia.co
Management Assistance in Safeguarding Processed Meats
Hams and Picnics
Curing Whole Smoked Hams
Arterial Pumping of Pickle
Pumping Scales
Pumping
Fast Cure
Full Cure
Procedure for Smoking
Marketed as Uncooked Hams
Ready to Eat Fully Cooked Hams
Artery-Pumped Smoked Picnics (Shoulders)
Ready-to-Eat Fully Cooked Picnics
Boneless Oval Shaped and Elongated Ready-to-Eat
Smoked Hams in Fibrous Casings
Processing Procedure
Boneless of Bone-in-Pear-Shaped Ready-to-Eat Smoked
Hams Processed in Stockinette
Processing Procedure
19. www.entrepreneurindia.co
Export Hams and Picnics
Processing Procedure
Boiled Hams
Processing Procedure
Canned Hams (Pear-Shaped and Pullman)
Processing Procedure
Washing and Boning
Smoke is Optional
Filling and Pressing
Cooking
Cooling
Keep Under Refrigeration
Proscuitti (Italian-Style Hams)
Processing Procedure
Pork Butts and Loins
Capocollo (Italian-Style Cured Butts) (Also Capicola, Capacola)
Dry Cure Procedure
Fully Cooked Ready-to-Eat Capocollo
Curing
21. www.entrepreneurindia.co
Injecto-Cured Bacon
Injecto Process
Cured Beef Products
Beef Bacon
Dried Beef for Slicing
Dried Beef for Slicing (Fast Method)
Processing Procedure
Kosher-Style Corned Beef Brisket
Curing Pickle
Curing
Packaging
Cooked Corned Beef Rounds
Curing Pickle
Curing
Boning
Aging and Flavour Development
Molding and Cooking
Chilling and Stuffing
Peppered Beef Rounds
Boning
22. www.entrepreneurindia.co
Aging
Smoking and Cooking
Packaging
Pastrami
Curing Pickle
Curing
Rubbing
Smoking and Cooking
Chill and Package
Cured and Smoked Beef Tongues
Artery Pumping and Curing
Cover Pickle Curing
Smoking
Cured and Cooked Beef Tongues Canned in Tin or
Glass Containers
After-Cure Treatment
Packaging
Processing
For Tin Containers
For Glass Containers
23. www.entrepreneurindia.co
15. SAUSAGES
Fresh Sausages
Low Temperatures are Important
Practice Strict Sanitation
Destruction of Trichinae
Avoid Smeary Texture
Use of Spices
Shelf-Life
Casings and Stuffing
Processing Procedure
Hot Whole Hog Sausage
Processing Procedure
Procedure
Seasoning Formulas
Meat Selection
Grinding and Mixing
Italian-Style Sausage
Processing Procedure
Fresh Chorizos
24. www.entrepreneurindia.co
Bockwurst (White Sausage)
Bockwurst using Nonfat Dry Milk
Dry and Semidry Sausages
Government Regulations
Selection of Meats
Cleanliness of Kitchen and Equipment
The Sausage Making Procedure
Dry Salami
Processing Procedure
Genoa Salami
Processing Procedure
Salami De Milano
Salami Dâ€TMArles
Processing Procedure
Dried Farm Sausage
Processing Procedure
Pepperoni Sticks
Processing Procedure
Dried Chorizos
Processing Procedure
25. www.entrepreneurindia.co
Tiroler Landjager Sausage
Processing Procedure
Mortadella (Dry Process)
Mortadella-Style Sausage using Nonfat Dry Milk
Krakauer Dry Sausage
Cervelat Summer Sausage
Cervelat Sausage using Nonfat Dry Milk
Thuringer-Style Sausage using Nonfat Dry Milk
Semidry Sausages using Lactic Acid Starter Culture
Suggestions for Producing a Semidry Sausage with Lactacel
Lactic Acid Starter Culture
Meat Formulation
Spice Formulation
Grinding and Mixing
Addition of Starter Culture
Stuffing
Smoking Schedule
Cervelat Summer Sausage with Lactic Acid Starter Fermentation
Smoking Procedure for Both Methods
26. www.entrepreneurindia.co
Thuringer Summer Sausage with Lactic Acid Starter Fermentation
Thuringer Sausage using Lactic Acid Starter Culture
Meat Formulation
Spice Formulation
Hot Bar Sausage using Lactic Acid Starter Culture
Critical Factors Related to the Use of Starter Culture (Lactacel)
Cooked Smoked and Unsmoked Sausages (Frankfurters, Weiners,
Bologna Types)
MID Regulations Concerning Added Materials in
Sausage Products
New FDA Ban on Premixed Commercial Seasoning Containing
Sodium Nitrite
Outline of Rapid Processing Procedure for Skinless Frankfurters
Through Conveyor System
Bologna-Type Sausages: Jumbo, Long, and Ring
Chopping Operation using Grinder
and Conventional Chopper
Choping Operation when High-Speed Chopper is used
Chopping Operation when Grinder, Conventional Chopper,
and an Emulsifier are used
27. www.entrepreneurindia.co
Chopping Operation when High-Speed Chopper and
an Emulsifier are used
Chopping Operation using Grinder, Mixer, and an Emulsifier
Other Added Materials
Stuffing
Smoking and Cooking
Fast Process using Combination of Glucono Delta Lactone or
Sodium Acid Pyrophosphate and Sodium Erythorbate
Frankfurter Sausages (Wieners)
Chopping Operation using Grinder and Conventional Chopper
Chopping Operation when High Speed Chopper is used
Chopping Operation when Grinder, Conventional Chopper and
Emulsifier are used
Chopping Operation when High Speed Chopper and
Emulsifier are used
Chopping Operation using Grinder, Mixer, and Emulsifier
Added Materials
Stuff
Smoke and Cook
28. www.entrepreneurindia.co
Fast Process using Combination of Glucono Delta Lactone with or
without Sodium Acid Pyro-phosphate and Sodium Erythorbate
Oil Spice for Smoked Meat Flavor
Ring Bologna using Nonfat Dry Milk
Large Bologna using Nonfat Dry Milk
Bologna Formulas using Soy Protein
High Grade Frankfurter using Nonfat Dry Milk
Processing Data
Frankfurter using Soy Protein Concentrate
Hot Dogs Extended with Textured Vegetable Protein
Skinless Frankfurters using Nonfat Dry Milk
Skinless Cheesefurters using Nonfat Dry Milk
Cooked Salami (Salami Cotto)
Cooked Salami Cotto (Perishable) Finest Quality Cooked
Salami in 3- or 6-LB Cans
Salami Cotto using Nonfat Dry Milk
Kosher and Kosher-Style Salami
Minced Ham
All Meat Smoked Sausage
Smoked Link Sausage with 3½ % Cereal and Nonfat Dry Milk Added
29. www.entrepreneurindia.co
Smokies Pork Sausage
New England Style Smoked Sausages
Smoked Italian-Style Hot or Mild Sausage
All Meat Polish Sausage
Polish Sausage in Vinegar Pickle
Polish Sausage Containing 3½ % Cereal and Nonfat Dry Milk
Polish Style Sausage with Textured Soy Protein
Polish-Style Sausage using Nonfat Dry Milk
Blood Sausage
Cure Pork Tongues
Cure Beef Blood
Cure Beef Shank Meat
Cure Pork Snouts
Cure Pork Jowls or Backfat
Precook Meats
Grind, Chop, and Mix
Stuff and Tie
Cook
Chill
30. www.entrepreneurindia.co
Smoke Bung-Encased Sausages
Keep Product Refrigerated
Liver Sausage Smoked or Uunsmoked
Keep Product Refrigerated
Braunschweiger Liver Sausage
Braubnshweiger-Style Liver Sausage with Soy Protein
Braunschweiger with Isolated Soy Protein
Braunschewiger-Style Liver Sausage using Nonfat Dry Milk
Kosher-Style Liver Sausage
Farmer-Style Liver Sausage
Bohemian Liver Sausage
Homemade German-Style Liver Sausage (Housmacher Leberwurst)
Hungarian-Style Rice Liver Sausage
Ring Liver Pudding
Cooked Krakauer Sausage
Berliner Sausage using Nonfat Dry Milk
Knockwurst
Thuringer Knockwurst
31. www.entrepreneurindia.co
Knoblauch Sausage using Nonfat Dry Milk
Acme Sausage using Nonfat Dry Milk
Miscellaneous Sausages
Heat-and-Serve Pork Sausage
Best Quality Canned Pork Sausage
Canned Bulk Breakfast Sausage with 3½ % Cereal Added
Sausage Canned in Vegetable Oil (Good Quality)
Suggested Process
Final Chill
Canned Chorizos in Lard
Canned Vienna Sausages
Canned Imitation Vienna Sausage
Canned Vienna Sausages with Beans and Tomato Sauce
Prepare Vienna Sausages
Prepare Beans
Prepare Sauce
Fill Cans
Suggested Process
Vienna Sausages Packed in Barbecue Sauce
32. www.entrepreneurindia.co
Canning Procedure
Suggested Process
Cocktail Frankfurters in Glass Jars
Retort
Suggested Process
16. FISH PRODUCTS
Separating Fish Flesh from Bones and Skin Mechanically
Yield of Flesh and Waste from some Pacific Ocean Fish Passed
through a Laboratory-Model Flesh Separator
Reducing Drip Loss in Fish Fillets
Treatment for Freezing
Results of Tests on Fresh Fish
Manufacturing Fish Flour (Fish Protein Concentrate)
Salted and Pickled Fish
Salting Fish
Salting of Cod, Lusk, Haddock, Hake, and Pollock
Cleaning
Salting
33. www.entrepreneurindia.co
Skinning and Boning
Salting Mackerel
Salting Salmon
Salting Mullet
Dry-Salting
Brine-Salting
Bismark Herring and Variations
Cut Spiced Herring
Pickled Herring for Rollmops, Cut Spiced, or Bismark Herring
Herring in Wine Sauce
Scotch-Cured Herring
Rollmops
Herring in Sour Cream Sauce
Matjeshering
Gaffelbiter
Gabelebissen
German Delicatessen Anchovies
Scandinavian Anchovies
Russian Sardines
34. Potted Herring
Fish Pickled in Wine
Pickled Haddock Fillets
Pickled Salmon
Pickled and Spiced Mackerel Fillets
Pickled Eels
Canning Frozen-at-Sea Tuna
Canning Fresh Tuna
Canning Salmon
Canning Mackerel
Canning Sardines in Oil
Canning California Sardines
Canning Herring
Canning Shad
Canned Salmon Caviar Canape Spread Base
Canned Fish Chowder
Make a Fish Broth First
Fill Cans
Suggested Process
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35. Canned Norwegian-Style Fish Balls (Fiskeboller)
Suggested Process
Canned Salmon or Tuna Loaf in 12-oz or 3-or 6-Lb Oblong Cans
Canned Fish Cakes
Frozen Fish
Freezing Minced-Fish Blocks
Preparation of Minced Fish Flesh
Preparation of the Frozen Blocks
Freezing Ready-to-Heat-and-Eat Fish Sticks
Forming Fillet Blocks
Freezing Fillet Blocks
Cutting the Fish Sticks
Coating the Sticks
Frozen Foods Dipping Batter Mix
Frozen Foods Breading Mix
Cooking the Sticks
Cooling and Packaging the Cooked Sticks
Freezing
Freezing Fish Fillets
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36. Fillets or Pieces of Breaded Fish
Freezing Halibut and Salmon Steaks
Steaking the Frozen Whole Fish
Freezing
Frozen Heat-and-Eat Fried Fish
Frozen Fish Chowder
Frozen Fish Stew
Frozen Tu-Noodle
Frozen Swordfish au Gratin
Smoked Fish
Smoking Salmon
Hard-Smoked Salmon
Barbecued Sablefish (Kippered Black Cod)
Canned Smoked Salmon Spread
Suggested Process
Processing Kippered Salmon
Processing Kippered Herring
Canning Kippered Herring
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37. Smoking Herring
Bloaters
Smoking Halibut
Smoking Haddock (Finnan Haddie)
Finnan Haddie (Scotch Method)
Smoking Alewives or River Herring
Smoking Mackerel
Smoking Sturgeon
Smoking Eels
Smoking Carp
Miscellaneous Fish Dishes, Spreads, Salads, Loaves
Fish Spreads for Appetizers, Sandwiches
Fish Loaf
Fried Fish Cakes
Marinating Fried Small Fish
Fish Sausage
Salmon Salad
Alternatives
Tuna Salad
Tuna Salad with Textured Vegetable Protein
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39. Frozen Shrimp in Creole Sauce
Frozen Shrimp Bisque
Frozen Shrimp Creole
Frozen Curried Shrimp
Frozen Shrimp Patties with Textured Vegetable Protein
Flavour Base for Rice Pilaf with Freeze-Dried Shrimp
Smoked Shrimp
Pickled Spiced Shrimp
Clams
Preparing Clams for Freezing
Soft Clams
Hard Clams (Quahog)
Surf Clams
Freezing
Canning Razor Clams
Canning Clam Extract
Canning Clam Nectar
Maryland Fried Clams
Canned Clam Chowders
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40. For Manhattan Chowder
For New England Chowder
Batch Process
Canned Clam Stew (Hot Pack)
Frozen New England Clam Chowder
Made from Fresh Clams
Made from Canned Clams
Packaging
Canned Manhattan Clam Chowder
For Condensed Canned Chowder
Frozen Manhattan Clam Chowder (Batch Process)
Frozen Clam Patties
Crabs
Canning Pacific Crab Meat
Freezing Blue Crab Meat
Cooking
Meat Removal
Freezing Soft-Shell Crabs
Freezing King Crab Meat
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41. Freezing King Crab Legs in the Shell
Freezing Dungeness Crab in the Shell
Freezing Dungeness Crab Meat
Cooking
Meat Removal and Prefreezing Treatment
Packing and Freezing
Frozen Crab Cakes
Frozen Deviled Crabs
Packaging
Frozen Crab Cakes
Frozen Deviled Crab Pastries
Frozen Crab Imperial
Prepare White Sauce
Prepare Crab
Package and Freeze
Chesapeake Bay Crab Imperial
Frozen Crab Cocktail Balls
Frozen Crab Patties
Frozen Crabburgers
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42. Oysters
Freezing Oysters
Classes and Sizes of Fresh and Frozen Oysters
Canning Oysters
Frozen Oyster Stew
Prepare Base
Prepare Oysters
Package
Chesapeake Bay Oyster Stew
Frozen Oyster Patties
Virginia Pickled Oysters
Lobsters
Freezing Whole Raw Lobsters
Freezing Spiny Lobsters
Canning Lobster
Frozen Lobster Chowder
Frozen Lobster Newburg
Frozen Lobster Bisque (Batch Process)
Miscellaneous Marine Products
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43. Freezing Sea Scallops
Shucking and Washing
Bagging and Icing
Freezing and Storing
Frozen Seafood Croquettes
Crayfish Bisque
Prepare the Crayfish
Prepare a Dressing
Prepare the Bisque
Fill and Process
Canning Mussels
Pickling Mussels
Pickled Mussels
Canned Pickled Mussels
Preparing Abalone Steaks
Frozen Batter-Dipped Abalone Patties
Fresh-Grain Russian Caviar
Pickled Grainy Caviar
Pasteurized Caviar
Preparation of the Roe
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44. Pasteurization
Dried Mullet Roes
Freezing Sea Urchin Roe
Freezing Turtle Meat
Canned Terrapin Stew
Suggested Process
Canned Snapping Turtle Stew
Preparation of Agar-Agar
Dried Shark Fins
Shark-Flesh Paste
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45. www.entrepreneurindia.co
Niir Project Consultancy Services (NPCS)
can provide Process Technology Book on
Meat, Poultry and Fish Processing
See more
http://goo.gl/BMQU1R
http://goo.gl/9kmtqt
http://goo.gl/g6nYOH
http://goo.gl/wgJu1r
50. o One of the leading reliable names in industrial world for
providing the most comprehensive technical consulting services
o We adopt a systematic approach to provide the strong
fundamental support needed for the effective delivery of services
to our Clients’ in India & abroad
Who are we?
www.entrepreneurindia.co
51. o Project Identification
o Detailed Project Reports/Pre-feasibility Reports
o Business Plan
o Industry Trends
o Market Research Reports
o Technology Books and Directory
o Databases on CD-ROM
o Laboratory Testing Services
o Turnkey Project Consultancy/Solutions
o Entrepreneur India (An Industrial Monthly Journal)
What do we offer?
www.entrepreneurindia.co
52. o We have two decades long experience in project consultancy and
market research field
o We empower our customers with the prerequisite know-how to
take sound business decisions
o We help catalyze business growth by providing distinctive and
profound market analysis
o We serve a wide array of customers , from individual
entrepreneurs to Corporations and Foreign Investors
o We use authentic & reliable sources to ensure business precision
How are we different ?
www.entrepreneurindia.co
53. Our Approach
Requirement collection
Thorough analysis of the project
Economic feasibility study of the Project
Market potential survey/research
Report Compilation
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54. Who do we serve?
o Public-sector Companies
o Corporates
o Government Undertakings
o Individual Entrepreneurs
o NRI’s
o Foreign Investors
o Non-profit Organizations, NBFC’s
o Educational Institutions
o Embassies & Consulates
o Consultancies
o Industry / trade associations
www.entrepreneurindia.co
55. Sectors We Cover
o Ayurvedic And Herbal Medicines, Herbal Cosmetics
o Alcoholic And Non Alcoholic Beverages, Drinks
o Adhesives, Industrial Adhesive, Sealants, Glues, Gum & Resin
o Activated Carbon & Activated Charcoal
o Aluminium And Aluminium Extrusion Profiles & Sections,
o Bio-fertilizers And Biotechnology
o Breakfast Snacks And Cereal Food
o Bicycle Tyres & Tubes, Bicycle Parts, Bicycle Assembling
www.entrepreneurindia.co
56. Sectors We Cover Cont…
o Bamboo And Cane Based Projects
o Building Materials And Construction Projects
o Biodegradable & Bioplastic Based Projects
o Chemicals (Organic And Inorganic)
o Confectionery, Bakery/Baking And Other Food
o Cereal Processing
o Coconut And Coconut Based Products
o Cold Storage For Fruits & Vegetables
o Coal & Coal Byproduct
www.entrepreneurindia.co
57. Sectors We Cover Cont…
o Copper & Copper Based Projects
o Dairy/Milk Processing
o Disinfectants, Pesticides, Insecticides, Mosquito Repellents,
o Electrical, Electronic And Computer based Projects
o Essential Oils, Oils & Fats And Allied
o Engineering Goods
o Fibre Glass & Float Glass
o Fast Moving Consumer Goods
o Food, Bakery, Agro Processing
www.entrepreneurindia.co
58. Sectors We Cover Cont…
o Fruits & Vegetables Processing
o Ferro Alloys Based Projects
o Fertilizers & Biofertilizers
o Ginger & Ginger Based Projects
o Herbs And Medicinal Cultivation And Jatropha (Biofuel)
o Hotel & Hospitability Projects
o Hospital Based Projects
o Herbal Based Projects
o Inks, Stationery And Export Industries
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59. Sectors We Cover Cont…
o Infrastructure Projects
o Jute & Jute Based Products
o Leather And Leather Based Projects
o Leisure & Entertainment Based Projects
o Livestock Farming Of Birds & Animals
o Minerals And Minerals
o Maize Processing(Wet Milling) & Maize Based Projects
o Medical Plastics, Disposables Plastic Syringe, Blood Bags
o Organic Farming, Neem Products Etc.
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60. Sectors We Cover Cont…
o Paints, Pigments, Varnish & Lacquer
o Paper And Paper Board, Paper Recycling Projects
o Printing Inks
o Packaging Based Projects
o Perfumes, Cosmetics And Flavours
o Power Generation Based Projects & Renewable Energy Based Projects
o Pharmaceuticals And Drugs
o Plantations, Farming And Cultivations
o Plastic Film, Plastic Waste And Plastic Compounds
o Plastic, PVC, PET, HDPE, LDPE Etc.
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61. Sectors We Cover Cont…
o Potato And Potato Based Projects
o Printing And Packaging
o Real Estate, Leisure And Hospitality
o Rubber And Rubber Products
o Soaps And Detergents
o Stationary Products
o Spices And Snacks Food
o Steel & Steel Products
o Textile Auxiliary And Chemicals
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62. Sectors We Cover Cont…
o Township & Residential Complex
o Textiles And Readymade Garments
o Waste Management & Recycling
o Wood & Wood Products
o Water Industry(Packaged Drinking Water & Mineral
Water)
o Wire & Cable
www.entrepreneurindia.co
63. Niir Project Consultancy Services
106-E, Kamla Nagar, New Delhi-110007, India.
Email: npcs.ei@gmail.com , info@entrepreneurindia.co
Tel: +91-11-23843955, 23845654, 23845886
Mobile: +91-9811043595
Fax: +91-11-23841561
Website :
www.niir.org
www.entrepreneurindia.co
Take a look at NIIR PROJECT CONSULTANCY SERVICES on
#StreetView
https://goo.gl/VstWkd
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