This document provides a brief feasibility report on starting a pickles production unit. It discusses the history and production methods of pickles, as well as the Indian market for processed fruits and vegetables including production capacities, leading processors, market size, exports, and key success factors. Pickles are one of the oldest processed foods and an important food preservation method. Small and micro enterprises can start small pickles production units depending on needs.
Potato chips making business plan | Aatmnirbhar SenaAatmnirbhar Sena
Basically, potato chips are quick to eat snacks items. People belonging to all age groups consume it regularly. As life becomes accelerated, the demand for this type of food article is increasing.
Potato chips are well-processed food items resulting in ample value-addition. Chips are crispy, salty, or spicy, and consumers favor fresh quality. Chips are the most well-liked variety of snacks, and they are devoured around the year by people of all the age groups and all income sections.
Production of Banana, Onion, Orange and Tomato PowderAjjay Kumar Gupta
Production of Banana, Onion, Orange and Tomato Powder. Profitable Business Ideas in Fruit and Vegetable Powder Industry
Banana is one of the most widely consumed fruits and is grown across various countries. The majority of the bananas produced worldwide are consumed directly, while a small part is processed into banana powder, which helps in expanding its shelf-life. Banana powder is mainly used for producing milkshakes, protein powder, baby food, etc.
Banana Powder is obtained by processing of bananas. Banana powder having high essence of banana, is one of the major source of carbohydrate and calories. It is also beneficial in treating indigestion, preventing dehydration, improving absorption of nutrients, and preventing ageing effects. Banana powder helps in stimulating the growth of intestinal bacteria and produce digestive enzymes. Processing of banana into banana powder prolongs its shelf life.
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Contact us:
Niir Project Consultancy Services
An ISO 9001:2015 Company
106-E, Kamla Nagar, Opp. Spark Mall,
New Delhi-110007, India.
Email: npcs.ei@gmail.com , info@entrepreneurindia.co
Tel: +91-11-23843955, 23845654, 23845886, 8800733955
Mobile: +91-9811043595
Website: www.entrepreneurindia.co , www.niir.org
Tags
Banana Powder Making, Banana Powder Business, Banana Powder Manufacturing Process Pdf, Banana Powder Manufacture in India, Banana Processing Industry, Banana Powder Project, Banana Powder Production Process, Banana Powder Production, Banana Powder Manufacturing Plant, Banana Powder Manufacturing Process Pdf, Banana Powder Business, Banana Powder Manufacturing Project Report, Banana Powder Project Profile, Banana Powder Industry, Banana Processing Industry, Banana Powder Processing, Banana Powder Making Unit, Manufacturing of Banana Powder, Onion Powder Production, How to Make Onion Powder, Onions Powder Making, Onion Powder Production, Project Report on Onion Powder Manufacturing, ]Onion Dehydration, Onion Dehydration Plant, Onion Powder Manufacturing Process, Onion Powder Project Report Pdf, Onion Powder Manufacturing Project, Project Report on Onion Powder Making Unit, Production of Orange Powder, Orange Powder Manufacture, Production of Tomato Powder, How To Make Tomato Powder, Dehydrated Tomatoes, Production of Fruit Powder, Production of Vegetable Powder, Manufacture of Fruit and Vegetable Powder, Fruit and Vegetable Powder Production, Tomato Powder Production Tomato Powder Manufacturing Process Pdf, Manufacturing Process of Tomato Powder, How to Dehydrate Tomatoes and Make Tomato Powder, Business Plan for Processing of Tomatoes, Production of Dehydrated Tomato, Profitable Tomato Processing Business Opportunities, Detailed Project Report on Onion Powder Manufacturing, Project Report on Banana Powder Production, Pre-Investment Feasibility Study on Orange Powder Manufacturing,
Potato chips making business plan | Aatmnirbhar SenaAatmnirbhar Sena
Basically, potato chips are quick to eat snacks items. People belonging to all age groups consume it regularly. As life becomes accelerated, the demand for this type of food article is increasing.
Potato chips are well-processed food items resulting in ample value-addition. Chips are crispy, salty, or spicy, and consumers favor fresh quality. Chips are the most well-liked variety of snacks, and they are devoured around the year by people of all the age groups and all income sections.
Production of Banana, Onion, Orange and Tomato PowderAjjay Kumar Gupta
Production of Banana, Onion, Orange and Tomato Powder. Profitable Business Ideas in Fruit and Vegetable Powder Industry
Banana is one of the most widely consumed fruits and is grown across various countries. The majority of the bananas produced worldwide are consumed directly, while a small part is processed into banana powder, which helps in expanding its shelf-life. Banana powder is mainly used for producing milkshakes, protein powder, baby food, etc.
Banana Powder is obtained by processing of bananas. Banana powder having high essence of banana, is one of the major source of carbohydrate and calories. It is also beneficial in treating indigestion, preventing dehydration, improving absorption of nutrients, and preventing ageing effects. Banana powder helps in stimulating the growth of intestinal bacteria and produce digestive enzymes. Processing of banana into banana powder prolongs its shelf life.
See more
https://goo.gl/V8srNa
https://goo.gl/DtthPd
https://goo.gl/WRNqJv
Contact us:
Niir Project Consultancy Services
An ISO 9001:2015 Company
106-E, Kamla Nagar, Opp. Spark Mall,
New Delhi-110007, India.
Email: npcs.ei@gmail.com , info@entrepreneurindia.co
Tel: +91-11-23843955, 23845654, 23845886, 8800733955
Mobile: +91-9811043595
Website: www.entrepreneurindia.co , www.niir.org
Tags
Banana Powder Making, Banana Powder Business, Banana Powder Manufacturing Process Pdf, Banana Powder Manufacture in India, Banana Processing Industry, Banana Powder Project, Banana Powder Production Process, Banana Powder Production, Banana Powder Manufacturing Plant, Banana Powder Manufacturing Process Pdf, Banana Powder Business, Banana Powder Manufacturing Project Report, Banana Powder Project Profile, Banana Powder Industry, Banana Processing Industry, Banana Powder Processing, Banana Powder Making Unit, Manufacturing of Banana Powder, Onion Powder Production, How to Make Onion Powder, Onions Powder Making, Onion Powder Production, Project Report on Onion Powder Manufacturing, ]Onion Dehydration, Onion Dehydration Plant, Onion Powder Manufacturing Process, Onion Powder Project Report Pdf, Onion Powder Manufacturing Project, Project Report on Onion Powder Making Unit, Production of Orange Powder, Orange Powder Manufacture, Production of Tomato Powder, How To Make Tomato Powder, Dehydrated Tomatoes, Production of Fruit Powder, Production of Vegetable Powder, Manufacture of Fruit and Vegetable Powder, Fruit and Vegetable Powder Production, Tomato Powder Production Tomato Powder Manufacturing Process Pdf, Manufacturing Process of Tomato Powder, How to Dehydrate Tomatoes and Make Tomato Powder, Business Plan for Processing of Tomatoes, Production of Dehydrated Tomato, Profitable Tomato Processing Business Opportunities, Detailed Project Report on Onion Powder Manufacturing, Project Report on Banana Powder Production, Pre-Investment Feasibility Study on Orange Powder Manufacturing,
tomato production and their varieties grown in india,current market status, challenges faced by indian companies,import and export of tomato paste, and state wise production in india,market share of different companies, tomato products,puree,paste,sauce/ketchup,dried and powdered tomato powder
This World Food Day, we celebrate the innovations around the world that are transforming the way we dine, and contemplate how this will shape the future of the F&B industry
FAO study on postharvest losses of cassava, mango and tomato in Trinidad and ...FAO
Estudio de pérdidas en poscosecha de mango, tomate y yuca en Trinidad y Tobago, Guyana y Santa Lucía. Presentación realizada por Majeed Mohammed y Kelvin Craig (University of the West Indies), en el marco de la Consulta Regional a Expertos en Pérdidas y Desperdicios de Alimentos en América Latina y el Caribe, realizada los días 8, 9 y 10 de octubre de 2014 en Santiago de Chile.
Challenges for Indian agriculture and solutionsTribesforGOOD
The presentation takes us through the most pressing challenges being faced by the Indian agriculture today. It also suggests probable solutions to overcome the problems and opportunities being created by social impact organisations.
Onion is one of major bulb crop grown in India which presently attracting attention of all persons due to rise in prices. Both immature and mature bulbs are used as vegetable and condiment.The Onion is the world’s leading news publication, offering highly acclaimed, universally revered coverage of breaking national, international, and local news events.
Onions not only provide flavor, they also provide important nutrients and health-promoting phytochemicals. It contains vitamin B anda trace of vitamin C and also traces of iron and calcium. As a culinary ingredient it adds to the taste and flavour in a wide range of food preparations and itis also used as a salad. Thus there is a steady increase in the demand for onion across the world. The onion, also known as the bulb onion or common onion, is used as a vegetable and is the most widely cultivated species of the genus Allium. Consumption of onions may prevent gastric ulcers by scavenging free radicals and by preventing growth of the ulcer-forming microorganism, Heliobacter pylori. Onions are cultivated and used around the world. As a foodstuff they are usually served cooked, as a vegetable or part of a prepared savoury dish, but can also be eaten raw or used to make pickles or chutneys. Our main export products are Dehydrated Red and White Onions in various forms like slices, flakes, kibbled, chopped, minced, granules and powder.
Tags
Onion Paste Manufacture, Red Onion Powder Production, Onion Powder Production, Onion Paste Manufacturing, Onion Powder Manufacturing Plant Project, Project Report on Onion Paste and Powder Making, Manufacturing Process of Onion Powder, Onion Powder Processing, Project on Onion Paste Manufacturing, Process Onions Into Powder, Paste, Onion Paste Production, Production Process of Onion Powder, Onion Paste Manufacturing Process, Manufacturing Process of Onion Paste, How to Start Onion Paste Productionin India, Onion Powder Productionin India, Most Profitable Red Onion Powder Production Business Ideas, Onion Paste Production Projects, Small Scale Red Onion Powder Production Projects, Starting Onion Paste Production Business, How to Start Onion Powder Production Business, Onion Paste Based Small Scale Industries Projects, New Small Scale Ideas Onion Paste Production, Project Report on Onion Powder Production, Detailed Project Report on Red Onion Paste Manufacture, Project Report on Onion Paste Production, Pre-Investment Feasibility Study on Onion Powder Production, Techno-Economic Feasibility Study on Onion Powder Production, Feasibility Report on Onion Paste Production, Free Project Profile on Onion Powder Production, Project Profile on Onion Paste Production, Download Free Project Profile on Red Onion Paste Production, Industrial Project Report, Project Consultant, Project Consultancy, NPCS, Niir, Process Technology Books,
Presentation during the Bureau of Agricultural Research (BAR) Seminar Series on May 24, 2016 at RDMIC Bldg., cor. Visayas Ave., Elliptical Rd., Diliman, Quezon City
Fruit Juice (Apple, Plum and Peach) Processing Plant. Fruit Juice Factory & P...Ajjay Kumar Gupta
Apple is one of the oldest fruits cultivated in the world. Apple is considered to be the healthiest and the most versatile fruit. This marvelous fruit, originating from Central Asia, is extensively cultivated around the globe. China comes first in the list of the top producers of apple, while USA secures the second place. The most common types of apples are red apples, pinky lady apples, gala apples, Jonagold, golden delicious apples, Fuji apples etc. These all are equally beneficial for human health.
Apple juice is the wonderful healthiest juice to keep you away from diseases and ailments. Apple is grown across the world and equally cherish by the people due to its delicious, enriched nutrient facts and incredible health benefits.
See more
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https://goo.gl/o4eZDz
https://goo.gl/joxxqC
https://goo.gl/1DKje7
Contact us:
Niir Project Consultancy Services
An ISO 9001:2015 Company
106-E, Kamla Nagar, Opp. Spark Mall,
New Delhi-110007, India.
Email: npcs.ei@gmail.com , info@entrepreneurindia.co
Tel: +91-11-23843955, 23845654, 23845886, 8800733955
Mobile: +91-9811043595
Website: www.entrepreneurindia.co , www.niir.org
Tags
How to Make Fresh Apple Juice, Apple Juice Production, Production of Apple Juice, How Apple Juice is Made, Fruit Juice Factory & Production, Apple Juice Plant, Apple Juice Processing, Apple Juice Manufacturing Process, Apple Juice Processing Plant, Fruit Juice Processing Plant, Apple Juice Manufacturing, Production of Apple Juice, Processing of Apple Juice, Steps to Making Apple Juice, How to Prepare Apple Juice, Making Apple Juice, Apple Juice Making Process, How is Apple Juice Made in a Factory, How is Apple Juice Made Commercially, How to Start Fruit Juice Business, How to Start and Run Successful Juicing Business, Starting Fruit Juice Business, How to Start Fresh Juice Business, Fruit Juice Business Plan, How to Start Fruit Juice Business in India, How to Make Plum Juice, Producing Plum Juice, Plum Juice Processing Plant, Plum Juice Manufacturing, Production of Plum Juice, Processing of Plum Juice, Steps to Making Plum Juice, How to Prepare Plum Juice, Making Plum Juice, Plum Juice Making Process, How is Plum Juice Made in Factory, How is Plum Juice Made Commercially, How to Start Plum Juice Business, Starting Plum Juice Business, How to Make Peach Juice, Peach Juice, Processing for Peach Juice, Production of Peach Juice, Peach Juice Production, Fruit Juice Production, Juice and Fruit Processing, Juice Production, Peach Juice Production project ideas, Projects on Small Scale Industries, Small scale industries projects ideas, Apple Juice Processing Based Small Scale Industries Projects, Project profile on small scale industries, How to Start Apple Juice Processing Industry in India, Apple Juice Processing Projects, New project profile on Apple Juice Processing industries, Project Report on Plum Juice Processing Industry,
tomato production and their varieties grown in india,current market status, challenges faced by indian companies,import and export of tomato paste, and state wise production in india,market share of different companies, tomato products,puree,paste,sauce/ketchup,dried and powdered tomato powder
This World Food Day, we celebrate the innovations around the world that are transforming the way we dine, and contemplate how this will shape the future of the F&B industry
FAO study on postharvest losses of cassava, mango and tomato in Trinidad and ...FAO
Estudio de pérdidas en poscosecha de mango, tomate y yuca en Trinidad y Tobago, Guyana y Santa Lucía. Presentación realizada por Majeed Mohammed y Kelvin Craig (University of the West Indies), en el marco de la Consulta Regional a Expertos en Pérdidas y Desperdicios de Alimentos en América Latina y el Caribe, realizada los días 8, 9 y 10 de octubre de 2014 en Santiago de Chile.
Challenges for Indian agriculture and solutionsTribesforGOOD
The presentation takes us through the most pressing challenges being faced by the Indian agriculture today. It also suggests probable solutions to overcome the problems and opportunities being created by social impact organisations.
Onion is one of major bulb crop grown in India which presently attracting attention of all persons due to rise in prices. Both immature and mature bulbs are used as vegetable and condiment.The Onion is the world’s leading news publication, offering highly acclaimed, universally revered coverage of breaking national, international, and local news events.
Onions not only provide flavor, they also provide important nutrients and health-promoting phytochemicals. It contains vitamin B anda trace of vitamin C and also traces of iron and calcium. As a culinary ingredient it adds to the taste and flavour in a wide range of food preparations and itis also used as a salad. Thus there is a steady increase in the demand for onion across the world. The onion, also known as the bulb onion or common onion, is used as a vegetable and is the most widely cultivated species of the genus Allium. Consumption of onions may prevent gastric ulcers by scavenging free radicals and by preventing growth of the ulcer-forming microorganism, Heliobacter pylori. Onions are cultivated and used around the world. As a foodstuff they are usually served cooked, as a vegetable or part of a prepared savoury dish, but can also be eaten raw or used to make pickles or chutneys. Our main export products are Dehydrated Red and White Onions in various forms like slices, flakes, kibbled, chopped, minced, granules and powder.
Tags
Onion Paste Manufacture, Red Onion Powder Production, Onion Powder Production, Onion Paste Manufacturing, Onion Powder Manufacturing Plant Project, Project Report on Onion Paste and Powder Making, Manufacturing Process of Onion Powder, Onion Powder Processing, Project on Onion Paste Manufacturing, Process Onions Into Powder, Paste, Onion Paste Production, Production Process of Onion Powder, Onion Paste Manufacturing Process, Manufacturing Process of Onion Paste, How to Start Onion Paste Productionin India, Onion Powder Productionin India, Most Profitable Red Onion Powder Production Business Ideas, Onion Paste Production Projects, Small Scale Red Onion Powder Production Projects, Starting Onion Paste Production Business, How to Start Onion Powder Production Business, Onion Paste Based Small Scale Industries Projects, New Small Scale Ideas Onion Paste Production, Project Report on Onion Powder Production, Detailed Project Report on Red Onion Paste Manufacture, Project Report on Onion Paste Production, Pre-Investment Feasibility Study on Onion Powder Production, Techno-Economic Feasibility Study on Onion Powder Production, Feasibility Report on Onion Paste Production, Free Project Profile on Onion Powder Production, Project Profile on Onion Paste Production, Download Free Project Profile on Red Onion Paste Production, Industrial Project Report, Project Consultant, Project Consultancy, NPCS, Niir, Process Technology Books,
Presentation during the Bureau of Agricultural Research (BAR) Seminar Series on May 24, 2016 at RDMIC Bldg., cor. Visayas Ave., Elliptical Rd., Diliman, Quezon City
Fruit Juice (Apple, Plum and Peach) Processing Plant. Fruit Juice Factory & P...Ajjay Kumar Gupta
Apple is one of the oldest fruits cultivated in the world. Apple is considered to be the healthiest and the most versatile fruit. This marvelous fruit, originating from Central Asia, is extensively cultivated around the globe. China comes first in the list of the top producers of apple, while USA secures the second place. The most common types of apples are red apples, pinky lady apples, gala apples, Jonagold, golden delicious apples, Fuji apples etc. These all are equally beneficial for human health.
Apple juice is the wonderful healthiest juice to keep you away from diseases and ailments. Apple is grown across the world and equally cherish by the people due to its delicious, enriched nutrient facts and incredible health benefits.
See more
https://goo.gl/aW6UZ3
https://goo.gl/o4eZDz
https://goo.gl/joxxqC
https://goo.gl/1DKje7
Contact us:
Niir Project Consultancy Services
An ISO 9001:2015 Company
106-E, Kamla Nagar, Opp. Spark Mall,
New Delhi-110007, India.
Email: npcs.ei@gmail.com , info@entrepreneurindia.co
Tel: +91-11-23843955, 23845654, 23845886, 8800733955
Mobile: +91-9811043595
Website: www.entrepreneurindia.co , www.niir.org
Tags
How to Make Fresh Apple Juice, Apple Juice Production, Production of Apple Juice, How Apple Juice is Made, Fruit Juice Factory & Production, Apple Juice Plant, Apple Juice Processing, Apple Juice Manufacturing Process, Apple Juice Processing Plant, Fruit Juice Processing Plant, Apple Juice Manufacturing, Production of Apple Juice, Processing of Apple Juice, Steps to Making Apple Juice, How to Prepare Apple Juice, Making Apple Juice, Apple Juice Making Process, How is Apple Juice Made in a Factory, How is Apple Juice Made Commercially, How to Start Fruit Juice Business, How to Start and Run Successful Juicing Business, Starting Fruit Juice Business, How to Start Fresh Juice Business, Fruit Juice Business Plan, How to Start Fruit Juice Business in India, How to Make Plum Juice, Producing Plum Juice, Plum Juice Processing Plant, Plum Juice Manufacturing, Production of Plum Juice, Processing of Plum Juice, Steps to Making Plum Juice, How to Prepare Plum Juice, Making Plum Juice, Plum Juice Making Process, How is Plum Juice Made in Factory, How is Plum Juice Made Commercially, How to Start Plum Juice Business, Starting Plum Juice Business, How to Make Peach Juice, Peach Juice, Processing for Peach Juice, Production of Peach Juice, Peach Juice Production, Fruit Juice Production, Juice and Fruit Processing, Juice Production, Peach Juice Production project ideas, Projects on Small Scale Industries, Small scale industries projects ideas, Apple Juice Processing Based Small Scale Industries Projects, Project profile on small scale industries, How to Start Apple Juice Processing Industry in India, Apple Juice Processing Projects, New project profile on Apple Juice Processing industries, Project Report on Plum Juice Processing Industry,
This presentation is all about Critical Success Factors for Internet Business. E Business, what are the reasons of failures. The Great Failures and Why do they collapse. Critical Success Factors are very important even before we start working on project or idea.
Project Management Critical Success Factors. Why Do Projects Fails. Why deliveries are not on time. What are the factors which makes success. What are factors responsible for failures.
Kuwait Development Plan. Kuwait is one of the richest nation . It has disposable income. Government has started massive development plan. The oil and Gas sector is under going vast expansion. This opportunity is almost USD 100 million. Kuwait will vast expansion in in new Projects.
This presentation is step by step guide to market feasibility report. How to write market feasibility report. The factors and forces affecting the market. How the market can move. How are target market and their buying behaviour.
Mobile Wallet - Tech Startup - $1 Billion OpportunityVenture Advisors
The market is changing. The future is changing. The banking and telecom business are challenging each other. The shift is clearly see. This is fusion of Banking and Telecom opportunity. This is future for both. This is One of best Tech Startup from Kuwait. Looking to be $1 Billion Startup.
This project work contains all the necessary information for class 12 accountancy project
This Project Contains two part. They are as follows.
1. Principles of Management (Henri Fayol)
2. Marketing Management (On Pickles)
Project Report And Market Survey of McDonald’s- Cbse class 12 Entrepreneurshi...Dan John
I assure you that this project of mine will fetch you a very good score. Attach the pictures provided towards the end of this project on the backside of the page which is adjacent to the relevant page. I have given certain instructions in the project, starting with the word 'Attn'; follow those and remove them before the submission.
Good Luck!!
Growing in Confidence - The Organic Centre
`
For more information, Please see websites below:
`
Organic Edible Schoolyards & Gardening with Children
http://scribd.com/doc/239851214
`
Double Food Production from your School Garden with Organic Tech
http://scribd.com/doc/239851079
`
Free School Gardening Art Posters
http://scribd.com/doc/239851159`
`
Increase Food Production with Companion Planting in your School Garden
http://scribd.com/doc/239851159
`
Healthy Foods Dramatically Improves Student Academic Success
http://scribd.com/doc/239851348
`
City Chickens for your Organic School Garden
http://scribd.com/doc/239850440
`
Simple Square Foot Gardening for Schools - Teacher Guide
http://scribd.com/doc/239851110
Community Food Project How to Guide
`
For more information, Please see websites below:
`
Organic Edible Schoolyards & Gardening with Children
http://scribd.com/doc/239851214
`
Double Food Production from your School Garden with Organic Tech
http://scribd.com/doc/239851079
`
Free School Gardening Art Posters
http://scribd.com/doc/239851159`
`
Companion Planting Increases Food Production from School Gardens
http://scribd.com/doc/239851159
`
Healthy Foods Dramatically Improves Student Academic Success
http://scribd.com/doc/239851348
`
City Chickens for your Organic School Garden
http://scribd.com/doc/239850440
`
Simple Square Foot Gardening for Schools - Teacher Guide
http://scribd.com/doc/239851110
A Farmer's Guide to Organic Fruit and Vegetable Production
`
For more information, Please see websites below:
`
Organic Edible Schoolyards & Gardening with Children
http://scribd.com/doc/239851214
`
Double Food Production from your School Garden with Organic Tech
http://scribd.com/doc/239851079
`
Free School Gardening Art Posters
http://scribd.com/doc/239851159`
`
Companion Planting Increases Food Production from School Gardens
http://scribd.com/doc/239851159
`
Healthy Foods Dramatically Improves Student Academic Success
http://scribd.com/doc/239851348
`
City Chickens for your Organic School Garden
http://scribd.com/doc/239850440
`
Simple Square Foot Gardening for Schools - Teacher Guide
http://scribd.com/doc/239851110
A Farmer’s Guide to Organic Fruit and Vegetable Production; by Tony Little
`
For more information, Please see websites below:
`
Organic Edible Schoolyards & Gardening with Children
http://scribd.com/doc/239851214
`
Double Food Production from your School Garden with Organic Tech
http://scribd.com/doc/239851079
`
Free School Gardening Art Posters
http://scribd.com/doc/239851159`
`
Companion Planting Increases Food Production from School Gardens
http://scribd.com/doc/239851159
`
Healthy Foods Dramatically Improves Student Academic Success
http://scribd.com/doc/239851348
`
City Chickens for your Organic School Garden
http://scribd.com/doc/239850440
`
Simple Square Foot Gardening for Schools - Teacher Guide
http://scribd.com/doc/239851110
Healthy Food, Healthy Community: A Community Action Guide
`
For more information, Please see websites below:
`
Organic Edible Schoolyards & Gardening with Children =
http://scribd.com/doc/239851214 ~
`
Double Food Production from your School Garden with Organic Tech =
http://scribd.com/doc/239851079 ~
`
Free School Gardening Art Posters =
http://scribd.com/doc/239851159 ~
`
Increase Food Production with Companion Planting in your School Garden =
http://scribd.com/doc/239851159 ~
`
Healthy Foods Dramatically Improves Student Academic Success =
http://scribd.com/doc/239851348 ~
`
City Chickens for your Organic School Garden =
http://scribd.com/doc/239850440 ~
`
Simple Square Foot Gardening for Schools - Teacher Guide =
http://scribd.com/doc/239851110 ~
Acknowledgements
This manual has been produced as a simple reference for urban farmers. It has been observed that most urban farmers engage in simple UA activities which they are familiar with like the cultivation of leafy vegetables and other staples at the expense of other market oriented crops like mushrooms. The main reason for this trend is the lack of knowledge and skills on how to produce such crops. This manual is therefore designed to impact the knowledge and skills to urban farmers wanting to venture into mushroom production.
MDP acknowledges and is grateful to the RUAF Foundation for the financial support for the production of this manual. With the financial support of RUAF it was possible to hire a consultant to produce the first draft of the manual which was later edited and revised by the MDP Knowledge Management Unit.
Special thanks go to Mrs Shalene Mabharani for producing the initial draft of the manual. The Bulawayo Core Team was instrumental in identifying her for the assignment. We would also like to thank colleagues from MDP, in particular, the Knowledge and Information Manager, Mr. Phillip Kundishora for editing the manual. Mr. George Matovu, the Regional Director, was a source of encouragement in the quest for the production of knowledge materials. Mr. Percy Toriro also assisted with reviewing the initial drafts.
We would also like to thank the Bulawayo UA team for their patience as we put together the manual. They have always pointed to the need for such materials if UA is to take-off in an economically sustainable way.
Thank you all.
About this Guide
This manual is designed for use by urban farmers who want to go into mushroom production. The objective of this manual is to provide technical information on the growing of mushrooms to urban farmers so that they can be able to produce mushrooms for subsistence as well as for commercial purposes using their limited resources. It is designed in such a manner that farmers can easily follow the steps for the production of mushrooms. First the manual gives background on the value of mushrooms. This is then followed by simple production techniques for both oyster and button mushrooms. The last section of the manual deals with the harvesting, processing and marketing of mushrooms. It is our hope that the manual will help urban farmers improve their knowledge and skills of producing mushrooms.
Serving Up Justice: How to Design an Emergency Feeding Program and Build Community Food Security
`
For more information, Please see websites below:
`
Organic Edible Schoolyards & Gardening with Children
http://scribd.com/doc/239851214
`
Double Food Production from your School Garden with Organic Tech
http://scribd.com/doc/239851079
`
Free School Gardening Art Posters
http://scribd.com/doc/239851159`
`
Increase Food Production with Companion Planting in your School Garden
http://scribd.com/doc/239851159
`
Healthy Foods Dramatically Improves Student Academic Success
http://scribd.com/doc/239851348
`
City Chickens for your Organic School Garden
http://scribd.com/doc/239850440
`
Simple Square Foot Gardening for Schools - Teacher Guide
http://scribd.com/doc/239851110
The company formed to provide IT services, was established in 2002.
Registered in the Central Tenders Committee (CTC) and many government agencies. The Company has an experienced team with outstanding skills and knowledge and extensive capabilities in ICT Services & Solutions and
Supplying Manpower in various categories of skilled and semi-skilled workers.
IT Infrastructure
STRUCTURED CABLING
FIBER OPTICS
ROUTING & SWITCHING
IP TELEPHONY
WIRELESS NETWORKING
CABINET MANAGEMENT
IT Manpower
• TECHNICAL SUPPORT/HELP DESK
• NETWORK ENGINEERS
• DATA CENTER ENGINEER
IT Maintenance
• SECURITY PROTECTION
• SYSTEMATIC CHECK-UPS
• 24X7 SUPPORT
Every success Story is about Change happens within. It is first and foremost thing in success.
Those who can change themselves and drive the the change through compassion.
These points will drive you build a success story.
Success is about talking truth. Understanding People, and Influencing the decision making.
Leadership about understanding situation and taking decision. Leadership is understanding People.
Disposable Syringe is One of Consumable used every day in millions. This is great business opportunity. Covid has made it more Important to Produce is Locally. This Product has huge Potential For Localization all over the Middle East, which imports almost 100% of the product. We see GCC and Arab world has potential Capacity to localize the production.
The life style diseases are getting prominent space in health care. Diabetes, Obesity, Hyper Tension becoming mainstream diseases of society. Society is getting more cautious about health. Society is getting more interested in healthy food which will keep them fit and healthy.
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1. Brief Feasibility Report for Pickles Production Unit
Small and Micro Enterprises can Start Pickles Unit
http://www.ventureart.biz/
Dr. Zia Ahmed
This is a brief report on Pickles Production Unit. Pickles are one of most universally used processed food. Pickles are oldest of all kinds of processed food. These are very small units can be structured for micro and small enterprises depending upon need.
zia@milestonevision.com
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Brief Feasibility Report for Pickles Production Unit
Contents
1. History of Pickles .................................................................................................................................. 3
2. Fruits and Vegetables Pickles ................................................................................................................ 3
They all taste different!............................................................................................................................... 3
Consumption .............................................................................................................................................. 4
Varieties...................................................................................................................................................... 4
Popularity ................................................................................................................................................... 4
3. Production Methods ............................................................................................................................... 5
Usage .......................................................................................................................................................... 5
4. Indian Market......................................................................................................................................... 6
Processed Fruits & Vegetables: Market ..................................................................................................... 6
Industry & Government .............................................................................................................................. 6
Wastages & Value Additions ..................................................................................................................... 6
PRODUCTS ............................................................................................................................................... 6
Leading Processors ..................................................................................................................................... 7
Market Size ................................................................................................................................................. 7
CAPACITIES ............................................................................................................................................. 8
5. Brief Feasibility Report ........................................................................................................................10
6. BASIS AND PRESUMTIONS: ............................................................................................................11
Production capacity: ..................................................................................................................................11
Land and civil works: ................................................................................................................................11
Plant and Machinery: .................................................................................................................................12
Power requirement: ...................................................................................................................................12
Water requirement: ....................................................................................................................................12
Salaries and wages: ....................................................................................................................................12
7. Production Process Outline: ..................................................................................................................13
Quality specification: .................................................................................................................................13
PICKELS—MANGO Quality Management – Critical Control Points .....................................................13
Production capacity ...................................................................................................................................14
Pollution control needs: .............................................................................................................................14
8. FINANCIAL ASPECTS: ......................................................................................................................15
Project costs ...............................................................................................................................................15
9. WORKING CAPITAL REQUIREMENTS PER MONTH: .................................................................16
Salaries and Wages ....................................................................................................................................16
Raw materials and Packing materials requirement per month: ..................................................................16
Requirement of utilities per month: ...........................................................................................................17
Other contingent expenses: ........................................................................................................................17
Total working capital requirement per month. ..........................................................................................18
10. PROFITABILITY OF THE UNIT .......................................................................................................18
TURNOVER PER YEAR: ........................................................................................................................19
PROFITABILITY RATIOS ......................................................................................................................19
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Brief Feasibility Report for Pickles Production Unit
Table 1 - FIXED ASSETS COST ...................................................................................................................11
Table 2 - PLANT AND MACHINERY COST .................................................................................................12
Table 3 - PROJECT COST ............................................................................................................................15
Table 4 - SALARY AND WAGES ...................................................................................................................16
Table 5 - RAW MATERIAL AND PACKAGING MATERIAL ........................................................................16
Table 6 - UTILITIES PER MONTH ..............................................................................................................17
Table 7 - OTHER CONTINGENT COST.......................................................................................................17
Table 8 - WORKING CAPITAL REQUIREMENT ........................................................................................18
Table 9 - PROFITABILITY ANALYSIS..........................................................................................................18
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Brief Feasibility Report for Pickles Production Unit
1. History of Pickles
There are many types of pickles but what are exactly pickles? According to the dictionary, it refers to foods which have been preserved in vinegar and or with salt water. Brine refers to very salty water especially used for pickling. However, in Indian cooking, making pickles or "achar" uses oil as preservatives and various spices as flavoring.
Pickling is one of the oldest forms of food preservation, discovered at the dawn of civilization, thousands of years ago in Mesopotamia. Pickling is a method used to preserve food stuffs. The food items are placed in various liquids such as oil or vinegar to help preservation. Since ancient times, people have devised different ways to preserve and pickle foods so that during famines or long winters food is not a problem. The pickle making process began since the year 2030 BC. The pickles were prepared from cucumbers whose seeds were brought by the people from Northern India to the Tigris valley. From then various experiments were tried to preserve cucumbers. And the most recent one that using brine was also invented and became very famous. Earlier America was known for pickles. It is also believed that sour pickles help in balancing the acid and alkaline content of the human body which destroys the bacteria in the digestive tract. Pickles played a very important role in folk medicine. Pickles are a type of food that is eaten all around the world and is very famous. Pickling is an easy process and is also known as corning or brining In India pickles are made as a side dish. Many fruits and vegetables such as limes, raw mango, pumpkins, rose petals, cauliflower, radish, onion etc. Some pickles are also made using fish as the major ingredient. In India, it is known as "achar". Oil is used for preserving the food and a variety of spices such as cloves, cumin seeds, turmeric, asafetida, salt etc. Soft-skinned vegetables such as cucumbers, cabbages, beets and peppers are placed in a special brining solution containing vinegar, salt, water, various peppercorns and spices. After several hours, days or even weeks spent in this salt water bath, much of the vegetable's natural juices have been replaced with acidic brine that naturally discourages harmful bacterial growth. Most pickles do not require refrigeration because of this natural acidity.
2. Fruits and Vegetables Pickles
There are two basic types of pickles. Young vegetables and fruits are more suitable to be made into raw pickles. Raw fruit pickles are very famous in Penang. Many kinds of local fruits can be pickled. However, nutmeg and mangoes head the list
They all taste different!
There are dozens of types of mangoes and EACH of them can be processed and tastes very different from one another. As for cooked pickles, they are usually served with rice as a condiment. If you love sushi, you must be familiar with "gari", pink pickled ginger that is served with this Japanese delicacy. A meal at Korean restaurant always has "kimchi", pickled cabbage in chili powder. Pickled garlic mostly comes from Thailand Gherkin is a pickle made of cucumber and vinegar
North Americans prefer pickles with warts. Europeans prefer wartless pickles. Refrigerated pickles account for about 20 percent of all pickle sales.
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Brief Feasibility Report for Pickles Production Unit
International Pickle Week is one of the country's longest running food promotions --it's been observed for more than 50 years. IPW actually runs for 10 days during the last two weeks of May.
Americans consume more than 2.5 billion pounds of pickles each year - that's 20 billion pickles! And since it takes almost 4 billion pickles to reach the moon, all the pickles we eat would reach the moon and back more than 2 times!
Consumption
American households purchase pickles every 53 days.
More than 67 percent of all households eat pickles.
Americans consume more than 9 pounds of pickles per person annually.
Varieties There are hundreds of kinds of pickles to try. Among them are:
Dill - genuine, kosher, Polish, German style, overnight varieties, and more
Sweet - includes bread & butter, no-salt and sweet/hot varieties
Sour and Half-Sour
Pickled Peppers - jalapenos, pepperoncini, sweet and hot cherry peppers, banana peppers, etc.
Specialty Products - includes other types of pickled vegetables such as asparagus, beets, cauliflower, cocktail onions, green tomatoes, okra and sauerkraut to name a few
Pickles are usually available whole (including gherkins and midgets), or cut into halves, slices, spears, strips, chips, chunks, salad cubes, relish or sliced lengthwise for sandwiches.
Popularity
Dill pickles are the most popular type of pickle, followed by sweet. The interest in Mexican and Southwestern cuisine has made pickled peppers the "hot" news in the pickled vegetable category.
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Brief Feasibility Report for Pickles Production Unit
3. Production Methods
Refrigerated - Fresh, clean cucumbers are put into jars, covered with a seasoned pickling liquid and immediately refrigerated. The entire fermentation process takes place under refrigeration. Once the cucumbers have absorbed the seasonings, the pickles are then shipped. These extra- crispy pickles are available in the refrigerated section of the supermarket and are marked with an expiration date, since their shelf life is shorter than processed or fresh pack pickles. They also must be refrigerated at home.
Fresh Pack - Fresh, clean cucumbers are placed directly into jars and covered with a pickling solution of vinegar and seasonings, depending on the variety of pickles being produced. The containers are vacuum-sealed, quickly heated to pasteurize and then cooled. Fresh-pack pickles are generally crispier and less acidic than processed pickles. They also retain some of the flavor and color of fresh cucumbers. Jars of fresh pack pickles will say "fresh pack" on the label.
Processed - Clean cucumbers are placed in a salt brine solution in large tanks where they undergo full fermentation over the course of one to three months. The salt is added gradually throughout the process so it permeates the cucumbers evenly. Pickles are then removed from the tanks, rinsed of excess salt and put into jars with different additional seasonings. Processed pickles have a sharper flavor and are usually dark green and somewhat translucent.
Usage
Pickles are used most often as a sandwich accompaniment. They also are popular eaten as a snack right from the jar. Pickles and pickled peppers also are a convenient and versatile recipe ingredient. They add fast flavor to salsas and sauces, sandwiches, soups, appetizers, main dishes and more.
Pickles are fat free and low in calories. Average-size dill contains only 15 calories and an ounce of pickled peppers provides only 7 calories.
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Brief Feasibility Report for Pickles Production Unit
4. Indian Market
India - largest producer of fruits and vegetables in the world
Mango - India is the largest producer 9.7 million MT (1998-99) : 60 % share of the global market
Processed Fruits & Vegetables: Market
Fruits & vegetables processed in 1997-98- 1.2 million MT (Rs 850 crores - US$ 198 million)
Primarily, an export oriented market; exports of processed fruits & vegetables during 1997-98 : Rs 390 crores (US $ 91 million)
Industry & Government
Processed foods industry - accorded high priority status, owing to its export potential
Around 20 laws concerning processed food products
Fruit Products Order, 1955 regulates sector and necessitates licenses for all units
Government to set up a Rs. 500 crore (US $ 116 million) fund, that will be managed by IDBI, to boost growth.
Wastages & Value Additions
Large amount of wastage - around 30 % of the total produce wasted
Further, low value additions - only 1.8% of the produce is processed
Consequently, domestic market for processed fruits & vegetables is very small
PRODUCTS
Fruits
Processed
Frozen
Fruit Pulp Juice and Squash Jams, Jellies Syrup
Slices
Mango, Banana, Apple, Guava, Peaches, Pineapple, lichees, Grapes, Strawberries
Bottled juices, squashes, jams - popular in the domestic market
Small quantities - < 10 % - of processed fruits & vegetables are canned; most of these are for exports
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Brief Feasibility Report for Pickles Production Unit
Vegetables
Processed
Frozen
Pickles, Chutney Paste/ Puree Chips/ Wafers Extruded Snack Powder - (Onion and Garlic)
Slices
Mushrooms, Onions, Garlic, Peas, Cauliflower, Potatoes, Tomatoes, Asparagus,Broccoli, Chilies, Coconuts
Bottled pickles, paperboard (tetrapack) packed pastes / purees and multilayer film packed chips, wafers, snacks - popular in the domestic market
Canned mushrooms - mainly for exports
Leading Processors
Multinationals : Pepsi Foods, Hindustan Lever Brooke Bond Lipton, Bangalore; Nestle, New Delhi;
Large Indian companies : Godrej Foods, Parle Products, American Dry Fruits
In addition, several state co-operative federations (in Maharashtra, Karnataka, Punjab) are active.
Market Size
Fruits & vegetables processed (1997-98) - 1.2 million MT (Rs 850 crores -US $ 151 million)
Exports of processed fruits & vegetables - Rs 390 crores (US $ 91 million)
Fruits & vegetable processing in India has been growing at 13% per annum
Leading brands (Indian)
Jams: Kissan, Sil, Druk, Malas
Sauce/Ketchup: Kissan, Maggi
Tomato Puree: Godrej
Fruit Juice: Frooti, Jumpin, Onjus, Real, Tropicana
Canned & Bottled Products: Kissan,
Pickles: Ruchi, Priya, Mother’s Recipe, Bedekar
Chips/Extruded Snacks: Ruffles, Lays, Uncle Chips
Frozen vegetables: Green Gold, Safal
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Brief Feasibility Report for Pickles Production Unit
CAPACITIES Industry Structure
Industry highly fragmented
Around 4,100 processing units, of which, over 85% units are in small and medium sector, predominantly in the west and north zones
Processing units classified by size - small (< 50 TPA) medium (50 - 250 TPA) and large (> 250 TPA)
Large Indian Corporates and multi-nationals can process 30 MT/hour
Location of units determined by proximity to raw materials, markets
Major Processing centres
Jams & Jellies: Maharashtra, New Delhi , Karnataka
Squashes : Karnataka, Gujarat, Maharashtra, Himachal Pradesh
Fruit juice/Pulp: Karnataka, Maharashtra, Himachal Pradesh
Tomato Products: Maharashtra, AP, Punjab, Karnataka
Canned Products: New Delhi, Uttar Pradesh, Punjab, Haryana
Frozen Products: Maharashtra, New Delhi, Karnataka
Pickles: Maharashtra, AP, Tamilnadu
Industry Capacities, Production and Technology
Installed Capacity 1998-99 : > 2 million MT (E)
Production 1998-99 : 1.20 million MT (E)
Technology for processing, especially by small units, primitive
Raw material comprises 70% cost of inputs
Manpower is very cheap
Industry has a large number of 100% Export Oriented Units (EOUs)
Foreign investments and technology participation prevalent.
Exports
Major export earner - Rs 390 crores (US $ 91 million) during 1997-98
In fruits, Banana, Grapes, lichee, Sapota are very competitive internationally in terms of prices
Major export markets : Processed Fruits : UK, Netherlands, UAE, Saudi Arabia, USA, Germany Processed Vegetables : Switzerland, Germany, France, UK, USA, Spain
Industry accorded priority status since 1988, owing to export potential -incentives and subsidies available for exports.
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Brief Feasibility Report for Pickles Production Unit
Market Characteristics
Domestic market for processed fruits & vegetables still nascent - preference for fresh (rather than canned) fruit or vegetable
Export markets - predominantly for canned fruits & vegetables
Fruits, juices & pulp : Domestic market - tetrapacked fruit juices (Parle’s Frooti, Godrej's Jumpin, Dabur’s Real & Enkay’s Onjus - major brands); Export markets - canned fruits, fruit pulp, fruit juices
Jams & jellies - Primarily for the domestic markets; major brands : Hindustan Lever’s Kissan , Marico’s Sil
Pickles - Exported as well as sold in the domestic markets; Only regional brands of pickles (Ruchi - south, Bedekar in the west)
Key Success Factors
Inputs sourcing : Dedicated sources can ensure consistent quality and prices
Infrastructure: Efficient transport of inputs and finished goods, proper storage facilities, can minimize wastage.
Process Control : Modern technology to maximize output
Quality Controls : Strict adherence to international norms for better export prospects
Demand Drivers
Burgeoning and largely educated middle class (100 million strong) with increasing disposable income
Emergence of nuclear families
Higher incidence of working women preferring convenience foods
Influence of western lifestyle
Export market
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Brief Feasibility Report for Pickles Production Unit
5. Brief Feasibility Report
A. INTRODUCTION:
Pickles are spicy food commodities prepared from either an agro or meat source. It is consumed in all household as a taste maker and a taste enricher. The present profile discusses the details of agro based pickles viz tender mango and lime only.
B. APPLICATION:
Pickles are used as a taste enricher along with food as a favorite side dish with every meal.
C. MARKET.
The market for the product is very vast. Since it is consumed by a cross section of households, it finds place in all departmental stores, self-service counter, ‘A’ and ‘B’ class retail outlets and bakery and confectionery stores.
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Brief Feasibility Report for Pickles Production Unit
6. BASIS AND PRESUMTIONS:
Production capacity:
The plant will be in operation for one shift a day of 8 hours duration. The plant will
operate to a capacity to produce 200 kilograms of pickles per day. The total quantity of pickles
produced in a month of 25 working days would be 5000 Kilograms.
Land and civil works:
Table 1 - FIXED ASSETS COST
45 USD = 45 INR INR USD
Land Required 0.5 acre 500,000.00 11,111.11
Cnstruction Sq. Ft
i. Raw material store 1000
ii. Finished goods store 1000
iii. Processing area 1000
iv. Office space 1500
v. Panel board room 200
vi. Gunny bags room 200
vii Machinery spares room 200
viii Toilet space 200
ix Miscellaneous space 500
Total Constructed area 5,800.00
Cost of Construction/sq.FT.
750.00 4,350,000.00 96,666.67
Total Cost of Land and Building 4,850,000.00 107,777.78
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Brief Feasibility Report for Pickles Production Unit
Plant and Machinery:
Table 2 - PLANT AND MACHINERY COST
Sl.No. Description Qty. Landed Price
A. Preparatory Section : INR USD
i. Stainless steel working tools. 1 100,000.00 2,222.22
ii. Stainless steel working tables. 5 300,000.00 6,666.67
iii Stainless steel working tanks. 20 200,000.00 4,444.44
iv Ceramic jars. 100,000.00 2,222.22
v Bottel washing machine. 1 100,000.00 2,222.22
vi Mini pulveriser for spices 0.00
vii (Hammer mill) 1 100,000.00 2,222.22
viii. Precision wighing scale. 2 100,000.00 2,222.22
ix. testing equipmeny 300,000.00 6,666.67
Total cost of machinery 1,300,000.00 28,888.89
Power requirement:
The power requirement is of single phase and the total requirement would be 5KW a
day.
Water requirement:
10 kiloliters per day or 250 kiloliters per month
Salaries and wages:
Salaries and wages/month INR/annum USD/annum
143,750 12 1,725,000.00 38,333.33
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Brief Feasibility Report for Pickles Production Unit
7. Production Process Outline:
The process comprises of cleaning the tender mangoes and Lime with oil by rubbing on a surface with a muslin cloth. Tender mangoes are pickled per se as a whole while lime is cut into four equal portions.
Pickling comprises of firsts dusting salt on the mangoes or lime and allowing for maturation. After maturation, a mixture of spices comprising of chili powder, mustard, turmeric etc. are added and allowed to mature before being bottled.
Quality specification:
A certificate of approval for production has ton be obtained under the fruit products order ‘FPO’.
PICKELS—MANGO Quality Management – Critical Control Points
RAW MATERIAL PROCUREMENT
STONE FORMATION STAGE, MANGO SHOULD NOT BE RIPE. VARIETY – ACCORDING TO AVAILABILITY
WASHING
PLAIN WATER, WATER SHOULD BE CHANGED AFTER 2 BATCHES, FRUIT SHOULD BE KEPT IN POROUS TRAYS TO LET WATER DRY.
CUTTING
SIZE OF PIECES EQUAL, SHARP CUTTING, FRUIT SHOULD NOT BE KEPT FOR LONG PERIOD
MIXING
QUALITY OF CUT FRUIT, SPICES, SALT ETC. AS PER RECIEP FRUIT SHOULD BE MIXED WITH SALT WITHIN 2 HOURS. THE SALT SHOULD BE FREE FROM EARTH CONTAMINATION
FILLING IN DRUMS
THE DRUM SHOULD BE CLEAN & DRY.
OIL TOPPING
AFTER 2 TO 3 DAYS LAYER OF OIL ADDED. 4 INCH LAYER SHOULD BE ADDED.
STORAGE
ANY FUNGUS FORMATION, DRUM LEAKAGE, CHECK EVERY 15 DAYS.
PICKLE
* GAS FORMATION. PROPER MIXING *PROPER ACID SALT RATIO, GOOD HYGIENIC CONDITION
* COLOUR * VARIETY OF CHILLI PARTY WITH MASALA AND PARTLY
POWDER AT THE TIME FINAL PACKING
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Brief Feasibility Report for Pickles Production Unit
* TIME OF MIXING
* LEAKAGE * NON UNIFORMALITY
IN PACKAGING
THICKNESS
* UNTRAINED LABOUR
* UNCERTAINITY OF PREOENSY
PROBLEMS RELATED TO PRODUCT QUALITYS - CAUSES
* CONSTANT CUPPLY (DROGUHT)
* SHELF LIFE (LOW)
* FLACTUATIONS IN MARKET PRICE.
* TRANSPORTATION
* NO LOCAL MARKET FOR ORGANIC PRODUCTS
* NO RESPONSIBAL FOR ANY
* THEY ARE NOT WHOLY DEPEND UP ON INCOME GETTING FROM WORK
Production capacity
The estimated production per month is around 5000 kilograms.
The ex-factory selling price per bottle of 200 grams would be Rs.20.00 or Rs.100 per kilogram. The sales revenue per month would amount to Rs.5.0 Lakhs. The annual sales revenue on full capacity utilization would yield Rs.60 Lakhs.
Pollution control needs:
No necessary as there are no pollutants or effluents.
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Brief Feasibility Report for Pickles Production Unit
8. FINANCIAL ASPECTS:
Project costs
Table 3 - PROJECT COST
S.No. Description Total INR Loan INR Equity INR
i. Land 500,000.00 300,000.00 200,000
ii. Civil works 4,250,000.00 2,550,000.00 1 ,700,000
iii. Plant machinery 1,300,000.00 780,000.00 520,000
iv. Testing equipment 1 00,000.00 60,000.00 40,000
v. Cost of power connection 1 00,000.00 60,000.00 40,000
vi. Electrification costs 2 00,000.00 120,000.00 80,000
vii. Erection, commissioning 6 00,000.00 360,000.00 240,000
viii. Molds, fixtures 1 00,000.00 60,000.00 40,000
ix. Delivery auto rickshaw 2 00,000.00 120,000.00 80,000
x. Office equipment 2 00,000.00 120,000.00 80,000
xi. Pre-operative expenses 5 00,000.00 300,000.00 200,000
xii Working capital margin 2,105,527.00 1,263,316.20 842,211
10,155,527.00 6,093,316.20 4,062,211
S.No. Description Total USD Loan USD Equity USD
i. Land 11,111.11 6,666.67 4,444
ii. Civil works 94,444.44 56,666.67 37,778
iii. Plant machinery 28,888.89 17,333.33 11,556
iv. Testing equipment 2,222.22 1,333.33 889
v. Cost of power connection 2,222.22 1,333.33 889
vi. Electrification costs 4,444.44 2,666.67 1,778
vii. Erection, commissioning 13,333.33 8,000.00 5,333
viii. Molds, fixtures 2,222.22 1,333.33 889
ix. Delivery auto rickshaw 4,444.44 2,666.67 1,778
x. Office equipment 4,444.44 2,666.67 1,778
xi. Pre-operative expenses 11,111.11 6,666.67 4,444
xii Working capital margin 46,789.49 28,073.69 18,716
225,678.38 135,407.03 90,271
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Brief Feasibility Report for Pickles Production Unit
9. WORKING CAPITAL REQUIREMENTS PER MONTH:
Salaries and Wages
Table 4 - SALARY AND WAGES
S.No. Description No. Salary/head Total/Salary USD
i. Director 1 25,000.00 25,000.00 555.56
ii. Production Supervisor 1 15,000.00 15,000.00 333.33
iii. Skilled workers 2 10,000.00 20,000.00 444.44
iv. Unskilled workers 4 7,500.00 30,000.00 666.67
v. Administrative staff 1 10,000.00 10,000.00 222.22
vi. Van driver 1 10,000.00 10,000.00 222.22
Security staff 3 5,000.00 15,000.00 333.33
Total 13 125,000.00 2 ,777.78
Perquisites @ 15% 15% 18,750.00 18,750.00 416.67
Grand total salaries and
wages 143,750.00 3,194.44
Raw materials and Packing materials requirement per month:
Table 5 - RAW MATERIAL AND PACKAGING MATERIAL
2 Raw materials and Packing materials requirement per month :
S.
No. Description Qty. Rate/unit Total INR Total USD
(kgs.) Rs. Rs.
i. Raw fruit 6,300 50 315,000.00 7 ,000.00
ii. Salt 500 10 5,000.00 111.11
iii. Spices, preservatives 170 200 34,000.00 755.56
iv. Oil 1,563 240 375,120.00 8 ,336.00
Total raw material 8,533 729,120.00 16,202.67
v. Glass bottles (nos.) ##### 20 205,000.00 4 ,555.56
vi. Cartons and straps (nos.) 575 30 17,250.00 383.33
Total packing material 222,250.00 4,938.89
Total raw + packing material 951,370.00 21,141.56
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Brief Feasibility Report for Pickles Production Unit
S.No. Particulars Qty. Rate/Unit Total value USD
i. Total raw material 8,533 0 729,120.00 16,202.67
ii. Total packing material 222,250.00 4,938.89
Total raw and packing
material
951,370.00 21,141.56
Requirement of utilities per month:
Table 6 - UTILITIES PER MONTH
S.No. Particulars Expenditure USD
i
Power 27000 KW @ Rs. 6.00
per unit 42,000.00 933.33
ii Steam 20,000.00 444.44
iii Furnace oil - not required
iv
Water 50 kilolitres @ Rs. 50
per KL 25,000.00 555.56
Total cost of utilities 87,000.00 1,933.33
Other contingent expenses:
Table 7 - OTHER CONTINGENT COST
S.No. Particulars Expenditure USD
i. Rent for land and building. 0 -
ii. Postage and stationery 5,000.00 111.11
iii. Telephones 10,000.00 222.22
iv. Consumable stores 10,000.00 222.22
v. Repairs and maintenance 15,000.00 333.33
vi. Transport charges 25,000.00 555.56
vii.
Loading, unloading charges 15,000.00 333.33
viii
Advertisement and publicity 10,000.00 222.22
ix Insurance 12,000.00 266.67
x Sales expenses 35,000.00 777.78
xi Miscellaneous expenses 15,000.00 333.33
-
Total contingent expenses 152,000.00 3,377.78
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Brief Feasibility Report for Pickles Production Unit
Total working capital requirement per month.
Table 8 - WORKING CAPITAL REQUIREMENT
S.No. Description Total Bank Equity
i. Raw materials 729,120.00 291,648.00 437,472.00
ii. Packing materials 222,250.00 88,900.00 133,350.00
iii. Finished goods 1,919,925.00 767,970.00 1,151,955.00
v. Salaries and wages 143,750.00 - 143,750.00
vi. Utilities 87,000.00 - 87,000.00
vii. Contingencies 152,000.00 - 152,000.00
Total working capital 3,254,045.00 1,148,518.00 2,105,527.00
10. PROFITABILITY OF THE UNIT
Table 9 - PROFITABILITY ANALYSIS
S.No. Description Cost
Total USD
i. Raw materials 8,749,440.00 194,432.00
ii. Packing materials 2,667,000.00 59,266.67
iii. Utilities 1,044,000.00 23,200.00
iv. Salaries and wages 1,725,000.00 38,333.33
v. Contingencies 1,824,000.00 40,533.33
vi. Depreciation on land civil
works @ 10%
425,000.00 9,444.44
vii. Depreciation on machinery @
10%
130,000.00
2,888.89
viii. Depreciation on office
equipment @ 20%
40,000.00
888.89
ix. Depreciation on vehicle @
10%
20,000.00
444.44
x. Depreciation on moulds,
fixtures @ 10%
10,000.00
222.22
xi. Interest on long term loan @
10%
609,331.62
13,540.70
xii. Interest on short term loan @
13%
149,307.34
3,317.94
Total production cost 17,393,078.96 386,512.87
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Brief Feasibility Report for Pickles Production Unit
TURNOVER PER YEAR:
S.No. Finished Product Qty. Rate/kg Total Value USD
kg Rupees
i. Pickles 92,156 250 23,039,100.00 511,980.00
1,919,925.00 42,665.00
PROFITABILITY RATIOS
Net Profit per year
Total turnover
Net Profit per Year
Total Investment
Total fixed cost
Total fixed cost + Net Profit
A. NET PROFIT BEFORE INCOME TAX 5,646,021.04
(Turnover – Production cost)
C. RATE OF RETURN on Equity 91.54%
D. BREAK EVEN POINT 64.27%
B. NET PROFIT RATIO 24.51%
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