mix fruit jam content introduction raw material used health benefits of mix fruit jam objectives preparation of business plan organization of production organizing utility time management production marketing method of preparation of mix fruit jam sales raw material costs economy production fixed capital nutritional value of mixed fruit jam

1. MIX FRUIT JAM
Ansari Sana

2. CONTENTS
1. Introduction
2. Preparation of business plan
3. Organization of the product
4. Production and marketing
5. Sales
6. Documentation and report
7. Conclusion
8. Reference
9. Photo gallery

3. 1. INTRODUCTION
• Jam is the product made by boiling fruit pulp with sufficient sugar to
a thick consistency, firm fruit to hold tissue in position. Jam is solid
gel made from fruit pulp or juice by adding sugar and pectin, they
can be made from single fruits or a combination of fruits.
• The FPO specification of jam is
68.5% TSS, 45% of fruit pulp and
0.5-0.6% of acid (citric acid) per 100
gm of the prepared product.

4. RAW MATERIAL USED
1. Mango 2. Banana 3.Apple
4. Sugar 5. Citric acid

5. HEALTH BENEFITS OF MIX FRUIT
JAM
• Preserving memory & boosting mood
• Heart Health
• Cancer Fighting Properties
• Antioxidant Rich
• Treating Diarrhea
• Improving Neurological Health

6. OBJECTIVES
• To Standardized the recipe for preparation of mix fruit jam.
• To Prepare Mango, Banana, and Apple mix fruit jam.
• Marketing of Mix fruit jam.

7. 2. PREPARATION OF BUSINESS PLAN
• Gathering fact
• Analyzing fact
• Forecasting change
• Setting goal and result
• Choosing between alternatives

8. 3. ORGANIZATION OF
PRODUCTION
PROJECTAREA
• Department of food science and technology.
• Pilot plant.

9. ORGANIZING UTILITY
1. Utensils
2. Knife
3. Weighing balance
4. Mixer
5. Refractometer
6. Gas
7. Strainer

10. TIME MANAGEMENT
• The ELP period was 4 months. (For 1 Batch)
Sr. No Unit operation/process No. of days
1 Purchasing of raw material 1 day
2 Preparation of Mix fruit’s jam 1 day
3 Packaging and labelling 1 Day
4 Selling and marketing 4 Day
Total time required 7 Days

11. 4. PRODUCTION & MARKETING
STANDARD RECIPE FOR 1 KG
Sr. No Ingredients Weight
1 Mango Pulp 361 gm
2 Banana Pulp 388 gm
3 Apple Pulp 250 gm
4 Sugar 600gm
5 Pectin 1% (10 gm.)
6 Citric Acid 2gm

12. METHOD OF PREPARATION OF MIX FRUIT JAM
Selection of Firm Fruits
Washing
Peeling
Cutting
Pulping
Addition of Sugar
Boiling
(With Continuous Stirring)

13. Addition of Pectin
(with continuous stirring)
Addition of CitricAcid
Judging of End Point By Further Cooking Up to 68.50bx
(Tss Or By Sheet Test)
Filling Hot Into cookingVessel
Cooling
Packaging
Storage (At RoomTemp).

14. ELP SCHEDULE
Batch Production Quantity in
kg
Marketing &
selling
No.of packets
sale
1 20 June To22
June 2019
6 kg
60 Pack
23/06/2019
24/06/2019
25/06/2019
26/06/2019
18
14
17
11
2 27 June To29
June 2019
7 kg
70 Pack
01/07/2019
02/07/2019
03/07/2019
04/07/2019
16
17
19
18
3 05 July To 07
July 2019
5 kg
50 Pack
08/07/2019
09/07/2019
10/07/2019
11/07/2019
13
12
11
14
4 12 July To 14
July 2019
6 kg
60 Pack
15/07/2019
16/07/2019
17/07/2019
18/07/2019
16
14
17
13

15. 5 19 July To 21
July 2019
5 kg
50 Pack
22/07/2019
23/07/2019
24/07/2019
25/07/2019
13
11
12
14
6 26 July To 28
July 2019
6 kg
60 Pack
29/07/2019
30/07/2019
31/07/2019
01/08/2019
14
12
16
18
7 02 AugustTo
04 August
2019
4 kg
40 Pack
05/08/2019
06/08/2019
07/08/2019
08/08/2019
10
11
08
11
8 09 AugustTo
11 August
2019
6 kg
60 Pack
12/08/2019
13/08/2019
14/08/2019
17
16
27

16. 5. SALES
SALES PERFORMANCE
• Sold at College Campus
• Sold at Aundha Bus stand
• Sold atAundha Market
• Sold at Parbhani Market
• Sold at Parbhani Bus stand

17. RAW MATERIAL COST (FOR 45 KG)
Sr.
no. Ingredients
Quantity of
Fruit pulp
required
Req.Quantity
of Fruit for
getting pulp
Unit price Price (Rs.)
1. Mango 16,245gm 25 kg Rs.40/kg Rs.1000/-
2. Apple 11,250gm 25 kg Rs.100/kg Rs.2,500/-
3. Banana 17,460gm 25 kg Rs.30/dozen Rs.750/-
4. Sugar - 27 kg Rs.34/kg Rs.918/-
5. Citric Acid - 90gm 20Rs./100g Rs.20/-
6. Pectin - 450gm 376Rs/100g Rs.1,880/-
7. Packaging
Material
- 450 2Rs/1 Rs.900/-
8. Labeling - 450 1Rs/1 Rs.450/-
Total Cost Rs.8,418/-

18. ECONOMY OF PRODUCTION
Product yield 45 kg
Package weight 100 gm
Total number of pack Cup 450
Unit price Rs.25
Sale Rs.11,250
Profit 11,250 - 9,680 = 1,570
Total Cost of raw material for 45 kg Rs.8,418
Processing cost 15% of raw material Rs.1,262
Total Cost of Production Rs.9,680
Project Economy :
Production cost for 1 Cup = production cost ÷ no. of Cup produced
= 9,680÷ 450
= Rs. 21.51/-.
Percent profit = (profit ÷ total input) ×100
= (1,570 ÷ 9,680)×100
= 16.21%Profit

19. Sr. No Equipment Original Cost Cost(Rs)
1. Utensils 300 30
2. Weighing balance 2000 200
3. Refractometer 1500 150
4. Knife 30 03
5. Gas 2000 200
6. Grinder 2000 200
Total 7830 783
FIXED CAPITAL
Machineries and equipment cost
(10% of machineries and equipment cost)
Total
10% Fixed capital
= Rs.7830
= Rs.783

20. 1. Breakeven point (Sale Volume):
= (Total cost of production + 10% fix capital) ÷ Sale per unitcost.
= (9,680+783) ÷ 25
= 389 no. of Cup
Hence, minimum 389 no. of Cup to be produced to obtain the breakeven point.
2. Breakeven point (Days) :
= Breakeven sales volume ÷ capacity
= 389 no. of Cup ÷ 18 cup per day
= 22 days
Hence minimum 22 days are required to obtain breakeven point.
3. Breakeven point (Cost) :
= Total cost of production + 10% fix capital
= 9,680 + 7830
= Rs.17,510.
Hence breakeven point in terms of cost is Rs. 17,510.

21. Nutritional value of 100gm of Mix Fruit
Jam
1 Energy 280 kcal
2 Carbohydrates 70.56 g
3 Fat 0.1g
4 Protein 0.4g
5 fibre 1.0 g
6 potassium 75 mg
7 Sodium 30 mg
8 calcium 20 mg
9 Magnesium 5 mg

22. 6. DOCUMENTATION & REPORT
• Book Keeping
• People Management
• Preparation of Final Report
• Packaging Material & labeling

23. 7. CONCLUSION
• During the hands on training program we got a great opportunity
to learn, observe, and apply the technology for the better
improvement of product.
• Finally we sold out 45 kg of Mix Fruit Jam .We got 16.21%
profit.
• Jam products are intermediate moisture foods are prepared from
fresh fruits are consumed as widely in the world by people of all
age groups and the demand is going up by year and year due to
its taste and health benefits.

24. 8. REFERENCE
• The Right Way To Make Jams (2nded.). Right Way Books. ISBN 0-7160-
2126-9.
• Patten, Marguerite (February 2001). Basic Basics: Jams, Preserves and
Chutneys Handbook (2004 reprinted.). Grub Street Books. ISBN 1-
902304-72-1.
• Isabel D. Wolf; William Schafer (1990). "Making Jams, Marmalades,
Preserves, and Conserves". University of Minnesota extension school.
Archived from the original on 13 September 2008.
• Ahmed D. E. 1981. High methoxyl pectin’s and their uses in jam
manufacturing- a literature survey. The British manufacturing industries
research association, scientific and technical surveys (127)July.
• Anon.1983 jams and jellies institutional distribution19(12):218 .222