The document provides information on establishing a peanut butter manufacturing plant in India. It discusses the peanut butter production process, market potential and size in India, key players, machinery requirements, and financial projections for the project. Major sections include an introduction to peanut butter, the market opportunity in India, manufacturing process details, financial projections including capital costs, profitability analysis, and balance sheets. The project appears financially viable given projections of a 28.61% IRR and payback period of 2.5 years.
BAKERY AND CONFECTIONERY TECHNOLOGY notesMohit Jindal
This document provides an overview of the contents and topics covered in a course on Bakery and Confectionery Technology. The key topics discussed include:
- Raw materials used in bakery products like flour, sugar, shortening, yeast, and leavening agents. The roles and specifications of these raw materials are outlined.
- Manufacturing processes for various bakery products like bread, biscuits, cakes, and other products. Methods for preparation, quality evaluation, and causes of staling are addressed.
- Introduction to confectionery products, ingredients, and industry. Classification of confectionery and details about common sweeteners are provided.
- Layout, hygienic conditions,
This document provides instructions for making jam from fresh fruits. It describes sorting and cleaning fruits, removing stems, peels, and pits, pulping the fruit, adding sugar and pectin, boiling the mixture until it reaches the right thickness, testing for doneness, bottling the jam in sterilized jars, and storing it for up to one year. The conclusion states that surveys found most jam consumers prefer Kissan brand and find it widely available.
This document discusses opportunities in the Indian fruit processing industry and provides details on production volumes of major fruits from 2010-2013. It outlines various fruit processing methods like juices/concentrates, dehydration, canning, and byproducts. It presents a roadmap for a proposed 100 tonne per day fruit processing project involving post-harvest treatment, dehydration, juices/concentrates, and canning. Timelines for the multi-phase project spanning land acquisition to commissioning are also included.
The document discusses the key ingredients and processes involved in bread making. It provides information on various flour parameters like moisture content, protein content, ash content, and how they impact bread quality. It also discusses the roles of other ingredients like water, salt, sugar and yeast. Water is important for gluten formation and fermentation. Salt strengthens gluten and improves flavor while sugar feeds the yeast. Yeast is the main leavening agent and produces carbon dioxide through fermentation. The document outlines the fermentation process and optimal conditions for yeast activity.
The document discusses the growth of the bakery industry in India. It notes that bakery products have gained popularity due to their nutrition, affordability, and changing eating habits. The bakery industry is an important part of the food processing sector and consumers are demanding new product options. While bread and biscuits dominate the market, the organized bakery sector only produces about 1.3 million tons annually. The industry is growing at over 15% annually and new café formats are emerging, though rising material costs and regulations pose challenges for bakers.
This document provides an overview of the fruit and vegetable industry in India. It discusses key topics such as:
- India is the second largest producer of fruits and vegetables in the world, after China. It produces a variety of tropical and exotic fruits and vegetables.
- The fruit and vegetable processing industry in India is growing rapidly, with frozen and dehydrated sectors growing over 20% annually.
- However, India's share of global processed fruit and vegetable exports remains low at around 2%, compared to over 20% for China.
- The major fruits and vegetables produced in India include bananas, mangoes, onions, potatoes, and tomatoes. Processing converts much of this production into products like juices,
Bakery ingrediends and their role in bakeryVînöd Påndëy
This document provides information about ingredients and processes used in baking. It discusses the basic ingredients used like sugar, shortening, fat, eggs, flour, milk and milk products, leavening agents and chocolate. It explains the types and properties of these ingredients. It also describes the stages of cooking sugar and temperatures used for yeast development. Finally, it lists some common bakery equipment used like various pans, cutters and electric mixers.
BAKERY AND CONFECTIONERY TECHNOLOGY notesMohit Jindal
This document provides an overview of the contents and topics covered in a course on Bakery and Confectionery Technology. The key topics discussed include:
- Raw materials used in bakery products like flour, sugar, shortening, yeast, and leavening agents. The roles and specifications of these raw materials are outlined.
- Manufacturing processes for various bakery products like bread, biscuits, cakes, and other products. Methods for preparation, quality evaluation, and causes of staling are addressed.
- Introduction to confectionery products, ingredients, and industry. Classification of confectionery and details about common sweeteners are provided.
- Layout, hygienic conditions,
This document provides instructions for making jam from fresh fruits. It describes sorting and cleaning fruits, removing stems, peels, and pits, pulping the fruit, adding sugar and pectin, boiling the mixture until it reaches the right thickness, testing for doneness, bottling the jam in sterilized jars, and storing it for up to one year. The conclusion states that surveys found most jam consumers prefer Kissan brand and find it widely available.
This document discusses opportunities in the Indian fruit processing industry and provides details on production volumes of major fruits from 2010-2013. It outlines various fruit processing methods like juices/concentrates, dehydration, canning, and byproducts. It presents a roadmap for a proposed 100 tonne per day fruit processing project involving post-harvest treatment, dehydration, juices/concentrates, and canning. Timelines for the multi-phase project spanning land acquisition to commissioning are also included.
The document discusses the key ingredients and processes involved in bread making. It provides information on various flour parameters like moisture content, protein content, ash content, and how they impact bread quality. It also discusses the roles of other ingredients like water, salt, sugar and yeast. Water is important for gluten formation and fermentation. Salt strengthens gluten and improves flavor while sugar feeds the yeast. Yeast is the main leavening agent and produces carbon dioxide through fermentation. The document outlines the fermentation process and optimal conditions for yeast activity.
The document discusses the growth of the bakery industry in India. It notes that bakery products have gained popularity due to their nutrition, affordability, and changing eating habits. The bakery industry is an important part of the food processing sector and consumers are demanding new product options. While bread and biscuits dominate the market, the organized bakery sector only produces about 1.3 million tons annually. The industry is growing at over 15% annually and new café formats are emerging, though rising material costs and regulations pose challenges for bakers.
This document provides an overview of the fruit and vegetable industry in India. It discusses key topics such as:
- India is the second largest producer of fruits and vegetables in the world, after China. It produces a variety of tropical and exotic fruits and vegetables.
- The fruit and vegetable processing industry in India is growing rapidly, with frozen and dehydrated sectors growing over 20% annually.
- However, India's share of global processed fruit and vegetable exports remains low at around 2%, compared to over 20% for China.
- The major fruits and vegetables produced in India include bananas, mangoes, onions, potatoes, and tomatoes. Processing converts much of this production into products like juices,
Bakery ingrediends and their role in bakeryVînöd Påndëy
This document provides information about ingredients and processes used in baking. It discusses the basic ingredients used like sugar, shortening, fat, eggs, flour, milk and milk products, leavening agents and chocolate. It explains the types and properties of these ingredients. It also describes the stages of cooking sugar and temperatures used for yeast development. Finally, it lists some common bakery equipment used like various pans, cutters and electric mixers.
Tomatoes grown in winter have higher quality and are processed into products like juice, puree, paste, sauce and ketchup to avoid losses during peak seasons. Processing involves selecting fully ripe tomatoes, washing, sorting, cutting, heating and pulping them before adding other ingredients like salt, sugar and spices. The mixture is then filled into bottles or cans, sterilized and stored. Problems like black neck formation in bottles can be prevented by filling hot products above 85°C and reducing iron contamination.
This document discusses the milling process and products of wheat. It begins by describing the different types of wheat used for milling. The traditional and modern milling processes are then outlined, including steps like cleaning, conditioning, breaking, sifting, and purifying. The document also provides a table comparing the nutrient composition of whole grains versus bran, endosperm, and germ. Finally, it lists and describes various primary and secondary wheat products obtained from milling, such as flour, semolina, bran, cracked wheat, bulgur, and vermicelli.
Primary and minimal processing of fruits and vegetablesrani mamatha
primary processing and minimal processing of fruits and vegetables. (grading, sorting, cleaning, washing, peeling, minimal processing).
minimal processing flow chart , types of sorting, grading.
types of peeling.
blanching, types of blanching.
bio control agent, browning agent.
This document discusses advances in spice processing technologies in India. It provides an overview of India's dominance in spice production and trade globally. It then discusses various processing techniques for spices including sterilization methods like fumigation with ethylene oxide, irradiation, steam treatments and high hydrostatic pressure to reduce microbial loads. It also discusses grinding and milling of spices, production of spice oleoresins and essential oils, and applications of processed spices in culinary products and seasonings. Both advantages and disadvantages of different processing methods are highlighted.
The document discusses traditional Indian rice products such as puffed rice and flaked rice. Puffed rice, also known as muri, is made by heating rice kernels with steam under pressure, which causes them to puff up and become light and crispy. Flaked rice is produced by soaking, flattening, and drying rice to create thin, crispy flakes. The manufacturing processes for these rice varieties and their importance as value-added food products are described.
This document discusses postharvest handling of grains and cereals. It provides details on grading, treatment, packaging and marketing. It describes the different types of rice grains and their qualities. The key steps in postharvest treatment of rice include proper harvesting, drying, threshing, winnowing, storage and pest control techniques. Packaging of rice needs to protect the grain, be hygienic, convenient to handle and attract consumers. The document outlines national grading standards used in the Philippines for milled rice.
History, scope and present status of beverages industry TEJAS PATEL
Beverages can be defined as any fluid which is consumed by drinking.
It consists of a diverse group of food products, usually liquids that include the most essential drink water to a wide range of commercially available fluids like fruit beverage, synthetic drinks, alcoholic beverages, milk, dairy beverages, tea, coffee, chocolate drinks, etc.
The beverages are rarely consumed for its food value but it is vital for life.
Overview of the sector
This document discusses the milling process for barley. It begins with an introduction to barley, including that it is the fourth most important cereal. The objectives of milling barley are then outlined. The milling process involves several steps: preliminary cleaning, conditioning, blocking/pearling, aspiration, and bleaching. Blocking removes the husk while pearling removes more layers. Bleaching removes the aleurone layer and gives the barley a white color. The output of the milling process can be pearl barley, blocked barley, or barley grits.
This document discusses the rheology of dough and various methods used to measure the rheological properties of dough. It introduces important rheological concepts and explains that the mechanical properties of wheat flour dough play an important role in how dough handles during processing and the quality of baked goods. Several techniques are described for measuring dough rheology, including the farinograph, mixograph, alveograph, and amylograph. The farinograph specifically measures dough resistance over time while the mixograph analyzes gluten strength. Understanding dough rheology through these tests can help predict and control baked good quality.
This document provides information about extruded snack foods, including direct expanded snacks, coextruded snacks, and second and third generation snacks. It discusses the principles and processes involved in producing different types of extruded snacks. Direct expanded snacks are puffy, crispy foods produced using extrusion cooking to transform starch-rich ingredients into a hot melt that is expanded through a die. Coextruded snacks combine two extruded streams to create dual texture or colored products. Second generation snacks are single ingredient, expanded snacks while third generation snacks are pellet-shaped semi-products that require additional puffing or frying before consumption.
Spice Cultivation and Processing (Celery, Cinnamon, Coriander, Cloves, Fennel Seed, Garlic, Ginger, Lemon Balm, Mustard, Onion, Parsley, Savory, Sorrel, Tamarind, Turmeric, Sesame, Sassafras, Rosemary, Poppy Seed, Paprika, Oregano, Lemongrass)
A spice is a seed, fruit, root, bark, or other plant substance primarily used for flavoring, coloring or preserving food. Spices are distinguished from herbs, which are the leaves, flowers, or stems from plants used for flavoring or as a garnish. Sometimes, spices may be ground into a powder for convenience. Many spices have antimicrobial properties. This may explain why spices are more commonly used in warmer climates, which have more infectious diseases, and why the use of spices is prominent in meat, which is particularly susceptible to spoiling. Spices are sometimes used in medicine, religious rituals, cosmetics or perfume production, or as a vegetable.
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Contact us:
Niir Project Consultancy Services
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 Process Spice, Ground and Processed Spices, Spice Processing Plant, Spice Processing Machine, Spice Processing, Spices Small Scale Industry, Spices Business Plan, Spice Machinery Plant, How to Start Home Based Spice Business in India, How to Start Spices Business, Starting Spice Business, Start Spice Business in India, Spices Business Plan in India, Masala Business Plan, Masala Business Profitable, How to Start Spices Processing Business, Small-Scale Spice Processing, Cultivation of Spices in India, Spice Growing, Spices Farming, Profitable Spices to Grow, Growing Spices, How to Grow Spices, Spice Cultivation, Spices and Condiments, Cultivation of Spices, Cultivation of Spice Crops, Spices Grown in India, Condiments & Spices, Spices and Condiments Cultivation, Spices and Condiments Processing, Condiment Processing Business, Condiments Industry, Tissue Culture and In Vitro Conservation of Spices, In Vitro Propagation of Black Pepper, Water Management of Spice Crops, Spices in Ayurveda, Medicinal Applications of Spices and Herbs, Bulbous Spices, Dehydration of Onion, Tissue Culture of Garlic, Garlic Cultivation, Commercial Forms of Dehydrated Garlic, Garlic Powder, Garlic Salt, Oil of Garlic, Garlic Oleoresin, Tissue Culture of Celery Seed, Celery Cultivation, Tissue Culture of Coriander, Coriander Cultivation, Coriander Herb Oil, Coriander Oleoresin, Aromatic Tree Spices, Acidulant Tree Spices, Harvesting of Fruits, Balm or Lemon Balm, Curry Leaf Cultivation, Curry Leaf, Vanilla Production Plan By Tissue-Culture Technique, Processed Products, Spice Blends, Seasonings and Condiments, Tissue Culture of Spices
This document discusses the manufacturing process for glucose biscuits in India. It begins by introducing different types of biscuits produced in India, with glucose biscuits making up 44% of the market. It then provides an overview of the key ingredients in biscuit production like flour, sugar, fats, milk, water, salt, and leavening agents. The document outlines the basic biscuit manufacturing process of premixing, creaming, mixing, moulding, baking, cooling, stacking, and packing. It also discusses how maillard reactions and caramelization impact flavor development in biscuits during baking.
Pulse milling and their byproduct utilizationKRATIKA SINGHAM
This document discusses pulse milling and utilization of byproducts. It begins by defining pulses as edible legume seeds harvested dry. India is a major producer, consumer, and importer of pulses. The document then covers pulse nutrition, health benefits, production statistics in India, post-harvest losses, and milling processes including home, cottage, and commercial scale milling. It describes various pre-treatment methods like wet treatments using water and red earth and dry treatments using oil and water application followed by tempering and sun drying to loosen the husk prior to milling. The goal of milling is efficient removal of husk from cotyledons with minimal losses.
Whey is a byproduct of cheese and paneer production. It can be used to produce various whey-based beverages including fruit-flavored, carbonated, alcoholic, and fermented beverages as well as sports drinks. These beverages are nutritious and provide benefits like increased muscle mass and immune function. Producing whey beverages offers dairy industries a way to utilize whey and avoid waste while providing consumers with new drink options. However, overconsumption of whey beverages may cause issues like kidney problems or fatigue.
Barley classification, malting and processingpriteesutar
Barley is an ancient crop belonging to the grass family. It is classified based on its spikelet structure and can be two-rowed or six-rowed. Barley grain is mainly composed of carbohydrates and proteins. The processing of barley involves milling, germination, and kilning to produce malt. Malting allows enzymes to modify the grain's structure and composition. The malting process consists of steeping, germination under controlled conditions, and kilning to halt germination while developing color and flavors. Biochemical changes during malting include enzyme synthesis and mobilization that degrade cell walls and modify the endosperm.
Rice processing involves several steps to remove the husk and bran while minimizing broken rice. Paddy is first cleaned then hulled through a sheller to remove the husk, producing brown rice. Brown rice undergoes pearling to gradually remove the germ and bran through a series of cones, producing whitened rice. Final polishing removes the last bran fraction. Parboiling involves soaking, cooking and drying paddy to gelatinize the starch and improve milling yields and nutrition. Proper processing produces milled rice of various grades defined by dimensions, color, cooking quality and special qualities.
Food processing transforms raw agricultural products into value-added products for human and animal consumption through processes like preservation, drying, and addition of food additives. This industry is significant as it promotes linkages between agriculture and industry, generating employment and income while reducing food waste and inflation. However, in India, processing levels remain low despite large agricultural production, and most processing is primary rather than higher value-added secondary processing. Challenges include traditional preferences, infrastructure gaps, and low consumer awareness, though government initiatives aim to address these through schemes supporting infrastructure, exports, and skills development.
This document provides an overview of a seminar on physico-chemical changes during the roasting of coffee beans. It includes sections on coffee plant selection and harvesting, processing methods, roasting techniques, and changes that occur during roasting. Many physical and chemical reactions take place as the beans are heated, including breakdown of carbohydrates, Maillard reactions, and changes to proteins, lipids, and acids. The composition of roasted coffee includes carbohydrates, lipids, proteins, caffeine, and other components. Decaffeination methods are also summarized.
Processing of Cereal Foods, Wheat, Corn, Barely, Sorghum, Oat and Rice Ajjay Kumar Gupta
Processing of Cereal Foods, Wheat, Corn, Barely, Sorghum, Oat and Rice (Rye, Triticale, Millets, Flour, Bread, Cookies, Starches, Sorghum Malt, Sweet Corn, Lager Beer, Sour, Opaque Beer, Dry Milling, Cutting and Flaking, Rolling-Milling, Drying and Cooling,)
Wheat is a grass widely cultivated for its seed, a cereal grain which is a worldwide staple food. There are many species of wheat which together make up the genus Triticum the most widely grown is common wheat.
Rice is the seed of the grass species Oryza sativa (Asian rice) or Oryzaglaberrima (African rice). As a cereal grain, it is the most widely consumed staple food for a large part of the world's human population, especially in Asia. It is the agricultural commodity with the third-highest worldwide production, after sugarcane and maize.
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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
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Wheat Processing, Wheat Milling Process, Processing of Wheat, Wheat and Grain Processing, How Wheat is Processed into Flour, Wheat Processing Methods, Wheat Processing Plant, Organic Wheat Production and Processing, Cereal and Grain Processing, Wheat Processing Line, Rice Processing, Rice Processing Methods, Rice Processing Plants, Rice Processing Equipment, Corn Processing, Processing Maize, Corn Processing Industry, Corn Processing Products, Oats Process, Processing of Oats, Processing Oats Food, Oat Processing Plant, Agro-Processing of Maize and Oats, Barely Processing, Grain Processing, Seed & Grain Processing, Whole Grain Processing, Grain Processing Industry, Processing of Sorghum, Processing and Utilization of Sorghum, Processing of Maize and Sorghum, Wheat, Rice, Corn, Oat, Barley and Sorghum Processing, Grain Sorghum Processing, Cereal Food Processing, Cereal Processing, Cultivation of Grain, Rice, Barely, Oats and Sorghum, Cereal Food Processing Equipment, Small Scale Cereal Processing, Cereals and Cereal Products, Processing Maize Flour and Corn Meal Food Products, How to Process Raw Wheat to Flour, Milling Process of Wheat Flour, Wheat Milling Plant, Whole Wheat Processing, Milling and Processing on Wheat, Processing of Wheat into Flour, Wheat Flour Mill Process, Rolling Milling Process of Wheat, Rice Milling, Rice Milling and Processing, Rice Utilization, Drying Method of Rice, Corn Utilization, Oat Utilization, Rye Processing, Milling Process for Rye, Growing Triticale, Growing Wheat, Cultivation of wheat, X-M Rice Milling Process, Rice Bran Oil, Sweet Corn Processing, Cutting and Flaking, Oat Flour Processing, Rye Flour, Vitamins, Minerals, Sorghum Molt Processing, Production of Sorghum Beer,
Yeast Production Industry, Global Market is Expected to Grow at CAGR of 8.9% ...Ajjay Kumar Gupta
The global yeast production industry is expected to grow at a CAGR of 8.9% from 2016 to 2021. Demand for yeast and yeast-based products is increasing worldwide due to changing lifestyles and increasing incomes in Asia-Pacific regions. The document provides an overview of the yeast production process and industry trends. It also includes a feasibility analysis of establishing a yeast production plant in India, with projections for capital costs, profits, cash flows and other key financial metrics over a 5-year period.
Bread Plant (Semi–Automatic) - Manufacturing Plant, Detailed Project Report, Profile, Business Plan, Industry Trends, Market Research, Survey, Manufacturing Process, Machinery, Raw Materials, Feasibility Study, Investment Opportunities, Cost and Revenue, Plant Economics, Production Schedule, Working Capital Requirement, plant layout, process flow sheet, Cost of Project, Projected Balance Sheets, Profitability Ratios, Break Even Analysis
Bread is a staple foodstuff, which is made and eaten in most countries around the world. Bread products have evolved to take many forms, each based on quite different and distinctive characteristics. Over the centuries craft bakers have developed our traditional bread varieties using their accumulated knowledge as to how to make best use of their available raw materials to achieve the desired bread quality. In some countries the nature of bread making has retained its traditional form while in others it has changed dramatically.
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Niir Project Consultancy Services
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Email: npcs.ei@gmail.com , info@entrepreneurindia.co
Tel: +91-11-23843955, 23845654, 23845886, 8800733955
Mobile: +91-9811043595
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Bread Plant (Semi–Automatic) Manufacturing Plant, Automatic Bread Plant, Automatic Bread Baking Plants, Bread Process Plant, Bread Making, Bread Manufacture, Semi-Automatic Bread Production Line for Bread Plant, Food Processing Machinery & Plants, Automated Bread Factory, Bakery Manufacture, Bakery Business, Semi-Automatic Form Bread Line, Bread Processing Plant, Bread and Bakery Products Manufacturing Plant Business, Bread & Bakery Plants to Produce Breads, Business Plan on Bread Production, Project Profile on Bread Making, Bread Making Plant, Bakery Plant in India, Automated Bread Manufacturing Plant, Automatic Bakery Plant in India, Bakery Plant and Machinery, Automatic Bread Making Plant, Project Report on Bread Making Plant, Bread Manufacturing, Bread Baking Plant Manufacture, Automated Bread Manufacturing Plant, Manufacturing Process of Preparing Bread, Industrial Lines for the Production of Fresh Baked Bread, Process For Bread Manufacturing, Business Plan for Low Cost Bread Production, Bakery Manufacturing Process, Bread Making and Plant Bakery, Bread Production, How to Start Food Processing Industry in India, Food Processing Industry in India, Most Profitable Food Processing Business Ideas, Food Processing & Agro Based Profitable Projects, Food Processing Projects, Small Scale Food Processing Projects, Starting Food or Beverage Processing Business, How to Start Food Production Business, Setting Up of Food Processing Units, How to Start Food Manufacturing Business, Food Processing Business List,
Tomatoes grown in winter have higher quality and are processed into products like juice, puree, paste, sauce and ketchup to avoid losses during peak seasons. Processing involves selecting fully ripe tomatoes, washing, sorting, cutting, heating and pulping them before adding other ingredients like salt, sugar and spices. The mixture is then filled into bottles or cans, sterilized and stored. Problems like black neck formation in bottles can be prevented by filling hot products above 85°C and reducing iron contamination.
This document discusses the milling process and products of wheat. It begins by describing the different types of wheat used for milling. The traditional and modern milling processes are then outlined, including steps like cleaning, conditioning, breaking, sifting, and purifying. The document also provides a table comparing the nutrient composition of whole grains versus bran, endosperm, and germ. Finally, it lists and describes various primary and secondary wheat products obtained from milling, such as flour, semolina, bran, cracked wheat, bulgur, and vermicelli.
Primary and minimal processing of fruits and vegetablesrani mamatha
primary processing and minimal processing of fruits and vegetables. (grading, sorting, cleaning, washing, peeling, minimal processing).
minimal processing flow chart , types of sorting, grading.
types of peeling.
blanching, types of blanching.
bio control agent, browning agent.
This document discusses advances in spice processing technologies in India. It provides an overview of India's dominance in spice production and trade globally. It then discusses various processing techniques for spices including sterilization methods like fumigation with ethylene oxide, irradiation, steam treatments and high hydrostatic pressure to reduce microbial loads. It also discusses grinding and milling of spices, production of spice oleoresins and essential oils, and applications of processed spices in culinary products and seasonings. Both advantages and disadvantages of different processing methods are highlighted.
The document discusses traditional Indian rice products such as puffed rice and flaked rice. Puffed rice, also known as muri, is made by heating rice kernels with steam under pressure, which causes them to puff up and become light and crispy. Flaked rice is produced by soaking, flattening, and drying rice to create thin, crispy flakes. The manufacturing processes for these rice varieties and their importance as value-added food products are described.
This document discusses postharvest handling of grains and cereals. It provides details on grading, treatment, packaging and marketing. It describes the different types of rice grains and their qualities. The key steps in postharvest treatment of rice include proper harvesting, drying, threshing, winnowing, storage and pest control techniques. Packaging of rice needs to protect the grain, be hygienic, convenient to handle and attract consumers. The document outlines national grading standards used in the Philippines for milled rice.
History, scope and present status of beverages industry TEJAS PATEL
Beverages can be defined as any fluid which is consumed by drinking.
It consists of a diverse group of food products, usually liquids that include the most essential drink water to a wide range of commercially available fluids like fruit beverage, synthetic drinks, alcoholic beverages, milk, dairy beverages, tea, coffee, chocolate drinks, etc.
The beverages are rarely consumed for its food value but it is vital for life.
Overview of the sector
This document discusses the milling process for barley. It begins with an introduction to barley, including that it is the fourth most important cereal. The objectives of milling barley are then outlined. The milling process involves several steps: preliminary cleaning, conditioning, blocking/pearling, aspiration, and bleaching. Blocking removes the husk while pearling removes more layers. Bleaching removes the aleurone layer and gives the barley a white color. The output of the milling process can be pearl barley, blocked barley, or barley grits.
This document discusses the rheology of dough and various methods used to measure the rheological properties of dough. It introduces important rheological concepts and explains that the mechanical properties of wheat flour dough play an important role in how dough handles during processing and the quality of baked goods. Several techniques are described for measuring dough rheology, including the farinograph, mixograph, alveograph, and amylograph. The farinograph specifically measures dough resistance over time while the mixograph analyzes gluten strength. Understanding dough rheology through these tests can help predict and control baked good quality.
This document provides information about extruded snack foods, including direct expanded snacks, coextruded snacks, and second and third generation snacks. It discusses the principles and processes involved in producing different types of extruded snacks. Direct expanded snacks are puffy, crispy foods produced using extrusion cooking to transform starch-rich ingredients into a hot melt that is expanded through a die. Coextruded snacks combine two extruded streams to create dual texture or colored products. Second generation snacks are single ingredient, expanded snacks while third generation snacks are pellet-shaped semi-products that require additional puffing or frying before consumption.
Spice Cultivation and Processing (Celery, Cinnamon, Coriander, Cloves, Fennel Seed, Garlic, Ginger, Lemon Balm, Mustard, Onion, Parsley, Savory, Sorrel, Tamarind, Turmeric, Sesame, Sassafras, Rosemary, Poppy Seed, Paprika, Oregano, Lemongrass)
A spice is a seed, fruit, root, bark, or other plant substance primarily used for flavoring, coloring or preserving food. Spices are distinguished from herbs, which are the leaves, flowers, or stems from plants used for flavoring or as a garnish. Sometimes, spices may be ground into a powder for convenience. Many spices have antimicrobial properties. This may explain why spices are more commonly used in warmer climates, which have more infectious diseases, and why the use of spices is prominent in meat, which is particularly susceptible to spoiling. Spices are sometimes used in medicine, religious rituals, cosmetics or perfume production, or as a vegetable.
See more
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https://goo.gl/vtT69R
https://goo.gl/7Z7fUU
Contact us:
Niir Project Consultancy Services
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 Process Spice, Ground and Processed Spices, Spice Processing Plant, Spice Processing Machine, Spice Processing, Spices Small Scale Industry, Spices Business Plan, Spice Machinery Plant, How to Start Home Based Spice Business in India, How to Start Spices Business, Starting Spice Business, Start Spice Business in India, Spices Business Plan in India, Masala Business Plan, Masala Business Profitable, How to Start Spices Processing Business, Small-Scale Spice Processing, Cultivation of Spices in India, Spice Growing, Spices Farming, Profitable Spices to Grow, Growing Spices, How to Grow Spices, Spice Cultivation, Spices and Condiments, Cultivation of Spices, Cultivation of Spice Crops, Spices Grown in India, Condiments & Spices, Spices and Condiments Cultivation, Spices and Condiments Processing, Condiment Processing Business, Condiments Industry, Tissue Culture and In Vitro Conservation of Spices, In Vitro Propagation of Black Pepper, Water Management of Spice Crops, Spices in Ayurveda, Medicinal Applications of Spices and Herbs, Bulbous Spices, Dehydration of Onion, Tissue Culture of Garlic, Garlic Cultivation, Commercial Forms of Dehydrated Garlic, Garlic Powder, Garlic Salt, Oil of Garlic, Garlic Oleoresin, Tissue Culture of Celery Seed, Celery Cultivation, Tissue Culture of Coriander, Coriander Cultivation, Coriander Herb Oil, Coriander Oleoresin, Aromatic Tree Spices, Acidulant Tree Spices, Harvesting of Fruits, Balm or Lemon Balm, Curry Leaf Cultivation, Curry Leaf, Vanilla Production Plan By Tissue-Culture Technique, Processed Products, Spice Blends, Seasonings and Condiments, Tissue Culture of Spices
This document discusses the manufacturing process for glucose biscuits in India. It begins by introducing different types of biscuits produced in India, with glucose biscuits making up 44% of the market. It then provides an overview of the key ingredients in biscuit production like flour, sugar, fats, milk, water, salt, and leavening agents. The document outlines the basic biscuit manufacturing process of premixing, creaming, mixing, moulding, baking, cooling, stacking, and packing. It also discusses how maillard reactions and caramelization impact flavor development in biscuits during baking.
Pulse milling and their byproduct utilizationKRATIKA SINGHAM
This document discusses pulse milling and utilization of byproducts. It begins by defining pulses as edible legume seeds harvested dry. India is a major producer, consumer, and importer of pulses. The document then covers pulse nutrition, health benefits, production statistics in India, post-harvest losses, and milling processes including home, cottage, and commercial scale milling. It describes various pre-treatment methods like wet treatments using water and red earth and dry treatments using oil and water application followed by tempering and sun drying to loosen the husk prior to milling. The goal of milling is efficient removal of husk from cotyledons with minimal losses.
Whey is a byproduct of cheese and paneer production. It can be used to produce various whey-based beverages including fruit-flavored, carbonated, alcoholic, and fermented beverages as well as sports drinks. These beverages are nutritious and provide benefits like increased muscle mass and immune function. Producing whey beverages offers dairy industries a way to utilize whey and avoid waste while providing consumers with new drink options. However, overconsumption of whey beverages may cause issues like kidney problems or fatigue.
Barley classification, malting and processingpriteesutar
Barley is an ancient crop belonging to the grass family. It is classified based on its spikelet structure and can be two-rowed or six-rowed. Barley grain is mainly composed of carbohydrates and proteins. The processing of barley involves milling, germination, and kilning to produce malt. Malting allows enzymes to modify the grain's structure and composition. The malting process consists of steeping, germination under controlled conditions, and kilning to halt germination while developing color and flavors. Biochemical changes during malting include enzyme synthesis and mobilization that degrade cell walls and modify the endosperm.
Rice processing involves several steps to remove the husk and bran while minimizing broken rice. Paddy is first cleaned then hulled through a sheller to remove the husk, producing brown rice. Brown rice undergoes pearling to gradually remove the germ and bran through a series of cones, producing whitened rice. Final polishing removes the last bran fraction. Parboiling involves soaking, cooking and drying paddy to gelatinize the starch and improve milling yields and nutrition. Proper processing produces milled rice of various grades defined by dimensions, color, cooking quality and special qualities.
Food processing transforms raw agricultural products into value-added products for human and animal consumption through processes like preservation, drying, and addition of food additives. This industry is significant as it promotes linkages between agriculture and industry, generating employment and income while reducing food waste and inflation. However, in India, processing levels remain low despite large agricultural production, and most processing is primary rather than higher value-added secondary processing. Challenges include traditional preferences, infrastructure gaps, and low consumer awareness, though government initiatives aim to address these through schemes supporting infrastructure, exports, and skills development.
This document provides an overview of a seminar on physico-chemical changes during the roasting of coffee beans. It includes sections on coffee plant selection and harvesting, processing methods, roasting techniques, and changes that occur during roasting. Many physical and chemical reactions take place as the beans are heated, including breakdown of carbohydrates, Maillard reactions, and changes to proteins, lipids, and acids. The composition of roasted coffee includes carbohydrates, lipids, proteins, caffeine, and other components. Decaffeination methods are also summarized.
Processing of Cereal Foods, Wheat, Corn, Barely, Sorghum, Oat and Rice Ajjay Kumar Gupta
Processing of Cereal Foods, Wheat, Corn, Barely, Sorghum, Oat and Rice (Rye, Triticale, Millets, Flour, Bread, Cookies, Starches, Sorghum Malt, Sweet Corn, Lager Beer, Sour, Opaque Beer, Dry Milling, Cutting and Flaking, Rolling-Milling, Drying and Cooling,)
Wheat is a grass widely cultivated for its seed, a cereal grain which is a worldwide staple food. There are many species of wheat which together make up the genus Triticum the most widely grown is common wheat.
Rice is the seed of the grass species Oryza sativa (Asian rice) or Oryzaglaberrima (African rice). As a cereal grain, it is the most widely consumed staple food for a large part of the world's human population, especially in Asia. It is the agricultural commodity with the third-highest worldwide production, after sugarcane and maize.
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Yeast Production Industry, Global Market is Expected to Grow at CAGR of 8.9% ...Ajjay Kumar Gupta
The global yeast production industry is expected to grow at a CAGR of 8.9% from 2016 to 2021. Demand for yeast and yeast-based products is increasing worldwide due to changing lifestyles and increasing incomes in Asia-Pacific regions. The document provides an overview of the yeast production process and industry trends. It also includes a feasibility analysis of establishing a yeast production plant in India, with projections for capital costs, profits, cash flows and other key financial metrics over a 5-year period.
Bread Plant (Semi–Automatic) - Manufacturing Plant, Detailed Project Report, Profile, Business Plan, Industry Trends, Market Research, Survey, Manufacturing Process, Machinery, Raw Materials, Feasibility Study, Investment Opportunities, Cost and Revenue, Plant Economics, Production Schedule, Working Capital Requirement, plant layout, process flow sheet, Cost of Project, Projected Balance Sheets, Profitability Ratios, Break Even Analysis
Bread is a staple foodstuff, which is made and eaten in most countries around the world. Bread products have evolved to take many forms, each based on quite different and distinctive characteristics. Over the centuries craft bakers have developed our traditional bread varieties using their accumulated knowledge as to how to make best use of their available raw materials to achieve the desired bread quality. In some countries the nature of bread making has retained its traditional form while in others it has changed dramatically.
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Bread Factory. How to Make Bread. Bread Making Plant. Indian Bakery FoodAjjay Kumar Gupta
Bread is a staple foodstuff, which is made and eaten in most countries around the world. Bread products have evolved to take many forms, each based on quite different and distinctive characteristics. Over the centuries craft bakers have developed our traditional bread varieties using their accumulated knowledge as to how to make best use of their available raw materials to achieve the desired bread quality. In some countries the nature of bread making has retained its traditional form while in others it has changed dramatically.
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Global Market Demand for Instant Noodles is expected to Reach 145.8 Billion P...Ajjay Kumar Gupta
Global Market Demand for Instant Noodles is expected to Reach 145.8 Billion Packs By 2020: Instant Success in Instant Noodles Industry - An Investment Opportunity for Entrepreneurs, Manufacturing Plant, Detailed Project Report, Profile, Business Plan, Industry Trends, Market Research, Survey, Manufacturing Process, Machinery, Raw Materials, Feasibility Study, Investment Opportunities, Cost and Revenue, Plant Economics, Production Schedule, Working Capital Requirement, Plant Layout, Process Flow Sheet, Cost of Project, Projected Balance Sheets, Profitability Ratios, Break Even Analysis
Instant noodles are a precooked and usually dried noodle block, sold with flavoring powder and/or seasoning oil. The flavoring is usually in a separate packet, although in the case of cup noodles the flavoring is often loose in the cup. Some instant noodle products are seal packed; these can be reheated or eaten straight from the packet. Dried noodle blocks are cooked or soaked in boiling water before eating.
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Instant Noodle Production, How to Make Instant Noodle, Fried Instant Noodles & Non Fried Noodles Production, Fried Square Shape and Round Shape Instant Noodles Production, Instant Noodle Manufacture, Instant Noodles Equipment Fried & Non Fried Instant Noodles Plant, Small Scale Instant Noodles Making, Automatic Fried Instant Noodle Processing, Cheap and Small Capacity Instant Noodles Production, Project on Noodles Production, Manufacturing Process of Instant Noodles, Production Line for Fried Instant Noodles, Instant Noodle Processing, Noodles Manufacturing Plant Project Report, Instant Noodles Manufacturing Plant, Noodles Manufacturing Business Plan, Noodles Manufacturing, Noodles Manufacturing Small Scale Business Project Opportunity, Project Report on Instant Noodles, How Noodles are Produced, Instant Noodles Production Process, Production Process of Fried Instant Noodle Production, How to Make Instant Noodle?, Process for Producing Fried Instant Noodles, Instant Noodles Manufacturing Process, Method of Manufacturing Instant Noodle, Instant Noodle Making, Ready to Eat Noodles Manufacturing, How to Manufacture Instant Noodles, How to Start Food Processing Industry in India, Food Processing Industry in India, Most Profitable Food Processing Business Ideas, Food Processing Profitable Projects, Food Processing Projects, Small Scale Food Processing Projects, Starting Food or Beverage Processing Business, How to Start Food Production Business,
This document provides an overview of the cashew nut processing industry in India. It discusses the cashew tree and nut, as well as their nutritional value and health benefits. India is the world's largest producer and exporter of cashew kernels. The document then outlines the various steps involved in cashew nut processing and provides details on the required machinery, quality control measures, and financial projections for starting a cashew processing business.
Potato Processing. How to Manufacture Potato Flakes and Pellets. Profitable B...Ajjay Kumar Gupta
The document discusses potato flakes and pellets manufacturing. It provides information on the production process, market outlook, and major players. Potato flakes are made by pressing cooked mashed potatoes onto a drum drier to form a sheet that is then broken up and ground. The demand for potato flakes and pellets has grown due to their use in snack foods. The market is expected to continue expanding in India as consumption increases. Setting up a potato flakes manufacturing plant requires land, buildings, machinery, and has significant market potential.
How to Start Sugarcane Juice Preservation and Bottling Plant. Business Ideas ...Ajjay Kumar Gupta
Sugarcane juice is not only like any other sweet juice but it has many other nutrients. Sugarcane juice is extracted from the cane by pressing it through iron rollers. It is nutritious and refreshing. It contains about 15 % natural sugar and is rich in organic salts and vitamins. The juice can also be used for drinking or sweetening. In hot summer days, it is a cooling drink. A little lime juice may be mixed in the juice to improve its flavour.
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How to Preserve and Make Sugarcane Juice, Sugar Cane Juice Packing, How to Preserve Sugarcane Juice, How to Preserve Fresh Juice, How to Store Sugar Cane, How to Set up Sugarcane Juice Business, Sugarcane Juice Making, How to Make Sugar Cane Juice, Sugarcane Juice Making, How to Extract of Sugarcane Juice, Sugarcane Juice Extraction, Preservation of Sugarcane Juice, Start Bottling of Sugarcane Juice, Sugarcane Juice Beverage, Sugarcane Juice Processing, Project on Preserved Sugarcane Juice, Sugarcane Juice Preservation, Sugarcane Juice Bottling, Sugarcane Juice Bottling Project, Sugarcane Juice Extraction and Packaging in Aseptic Packaging, Sugarcane Juice Extraction and Preservation, Project Report on Sugarcane Juice Preservation Unit, Sugarcane Juice Preservation Project Report, Process for Preservation of Sugarcane Juice, Sugarcane Juice Bottling Packaging, Sugarcane Juice Bottling Plant, Sugarcane Juice Extraction Process, Sugarcane Juice Preservation Business Plan, Sugarcane Juice Bottling Plant in India, Processing and Storage of Sugarcane Juice, Process for Manufacturing and Packaging of Sugar Cane Juice, Packaged Sugarcane Juice, Storage of Sugarcane Juice, Sugarcane Processing, Sugarcane Cultivation, Methods for Cultivation and Processing of Sugarcane, Method for Producing Sugar Cane Juice, Processing of Sugarcane, Sugarcane Processing project ideas, Projects on Small Scale Industries, Small scale industries projects ideas, Sugarcane Juice Bottling Based Small Scale Industries Projects, Project profile on small scale industries, How to Start Sugarcane Juice Preservation in India, Sugarcane Processing Projects, New project profile on Sugarcane Juice Preservation, Project Report on Sugarcane Processing, Detailed Project Report on Sugarcane Juice Bottling, Project Report on Sugarcane Juice Preservation, Pre-Investment Feasibility Study on Sugarcane Juice Bottling, Techno-Economic feasibility study on Sugarcane Processing, Feasibility report on Sugarcane Juice Bottling
How to Grow Stevia (Nature's Sweetener, Stevia Rebaudiana Bertoni, Stevia Cor...Ajjay Kumar Gupta
How to Grow Stevia (Nature's Sweetener, Stevia Rebaudiana Bertoni, Stevia Corp Farming, Sweet Herb Stevia Cultivation, Sugar substitute) Detailed Project Report, Profile, Business Plan, Industry Trends, Market Research, Survey, Machinery, Raw Materials, Feasibility Study, Investment Opportunities, Cost and Revenue, Economics Analysis, Working Capital Requirement, Cost of Project, Projected Balance Sheets, Profitability Ratios, Break Even Analysis
The Stevia plant belongs to the Composite (sunflower family of plants). Centuries ago, Natives of Paraguay used the leaves of this small, herbaceous, semi-bushy, perennial shrub to sweeten their bitter drinks. Originating in the South American wild, it could be found growing in semi-arid habitat ranging from grassland to scrub forest to mountain terrain.
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Yeast from Molasses
Manufacturing Plant, Detailed Project Report, Profile, Business Plan, Industry Trends, Market Research, Survey, Manufacturing Process, Machinery, Raw Materials, Feasibility Study, Investment Opportunities, Cost and Revenue, Plant Economics, Production Schedule, Working Capital Requirement, Plant Layout, Process Flow Sheet, Cost of Project, Projected Balance Sheets, Profitability Ratios, Break Even Analysis
Yeasts are eukaryotic, single-celled microorganisms classified as members of the fungus kingdom. The first yeast originated hundreds of millions of years ago, and 1,500 species are currently identified. They are estimated to constitute 1% of all described fungal species. Yeasts are unicellular organisms which evolved from multicellular ancestors, with some species having the ability to develop multicellular characteristics by forming strings of connected budding cells known as pseudohyphae or false hyphae.
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Manufacturing of Yeast, Yeast Production, Yeast Production Process, Baker’s Yeast Production, How You Make Your Own Yeast, Start Yeast Manufacturing Unit, Yeast Manufacturing Plant, Yeast Production Plant, Production of Food Grade Yeasts, Baker's Yeast Production, Machinery for Yeast Production, Food Yeast Production, Production of Yeast, Plan to Start Yeast Production, Baker’s Yeast Manufacture, Yeast Production Industry, Manufacturing Industrial Yeast, How is Yeast Manufactured, Production of Baker's Yeast From Molasses, Yeasts in Food Production, Yeast Production for Food Industry, Low Cost Production of Yeast, How is Yeast Made for Bread, Baker’s Yeast Manufacturing Plant, Yeast Manufacturing Process, Project Report on Yeast Manufacturing Plant, Baking Yeast Manufacture, Yeast Manufacturing Business, Yeast Manufacturing Plant Projects, Plant for Production of Yeast, Commercial Yeast Plant, Yeast from Molasses Manufacturing Plant, Baker's Yeast Production from Molasses, Yeast From Molasses Manufacturing Plant, Method of Producing Baker's Yeast, Project Report on Yeast From Molasses, Yeast Manufacturing Project Report, Yeast Manufacturing in India, Production Process of Yeast from Molasses, Yeast Production Business Line, Yeast from Molasses Making Business Ideas, How to Start Your Own Yeast Manufacturing Business, Beginner's Guide to Yeast Manufacturing, Manufacture of Yeast From Molasses, Business Ideas for Yeast Manufacturing, Process for Producing Yeast from Molasses, Method for Manufacturing Yeast From Molasses, Biotechnology Products Manufacturing
Potato Starch Production. Extraction of Starch from PotatoAjjay Kumar Gupta
Potato Starch Production. Extraction of Starch from Potato. Profitable Potato Processing Business Ideas
Potato Starch is a very fine flour with a bland taste that is made by removing the potato peel, made into a slurry and watery mix, and then dehydrated to form Potato Starch. The Potato Starch is not cooked, thus it does not absorb much water unless it is heated. For example, it will make an excellent gravy if heated with liquid in a saucepan.
Food manufacturers produce potato starch by extracting and processing only the starchy component of potatoes.
Potato starch is used as:
• Water binder
• Thickener
• Anti caking ingredient
• Bulking ingredient
• Glueing agent
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Production of Potato Starch, Potato Starch Production, Starch Manufacturing Process, Manufacturing of Potato Starch, Potato Starch in India, Potato Starch Uses, Starch Industry in India, Potato Starch Manufacturing, Potato Starch Manufacture, How Potato Starch is Produced, How to Make Potato Starch, Starch Manufacturing Process, Potato Starch Plant, Automatic Potato Starch Production, How to Make a Potato Starch, Potato Starch Manufacturing Plant, Potato Starch Manufacturing Business Plan, Potato Starch Making Process, Potato Starch Production Process, Profitable Potato Processing Business Ideas, How to Start a Business of Potato Starch Production, Profitable Potato Processing Business Ideas, How to Start a Food Processing Unit in India, Potato Starch Manufacturing Project Report, Project Report on Potato Starch Production, Potato Starch Manufacturing Project, Production of Starch from Potatoes, Potato Starch Industry, Extraction of Starch from Potato, Extraction of Starch, Extraction of Starch From Potato PDF, Potato Processing, Potato Processing Business Ideas, Value Added Products from Potato, Potato Processing Industry, Indian Potato Processing Plant, Project Report on Starch Manufacturing Industry, Detailed Project Report on Potato Starch Production, Project Report on Potato Starch Production, Pre-Investment Feasibility Study on Starch Manufacturing, Techno-Economic feasibility study on Potato Starch Production, Feasibility report on Starch Manufacturing, Free Project Profile on Potato Starch Production, Project profile on Potato Starch Production, Download free project profile on Potato Starch Production, Most Profitable Food Processing Business Ideas, Food Processing Industry, Profitable Food Processing Business in India, Starting a Food Processing Business, New small scale ideas in food processing industry, Small Scale Food Processing Industry
Dairy Farming and Dairy Products with Cattle Breeding, Dairy Products: Proces...Ajjay Kumar Gupta
Dairy Farming and Dairy Products with Cattle Breeding (500 Jersey Cows Dairy HB Parlor Milking Process, Veterinary Clinic, Cow Urine Processing, Kande from Cow Dung) Dairy Products: Processed Cheese, Curd, Butter Milk and Ghee
Dairy farming is a large unorganized sector in India and a major source for livelihood in rural areas. Dairy farming is a class of agriculture for long-term production of milk, which is processed (either on the farm or at a dairy plant, either of which may be called a dairy) for eventual sale of a dairy product. Commercial and small scale dairy farming in India is no doubt playing an important role in the total milk production and economy of our country. And almost all regions of India are suitable for setting up dairy farming business. Dairy cow farming means ‘raising highly milk productive cows commercially for milk production purpose’.
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The document provides information on establishing a pectin manufacturing plant, including an overview of the pectin industry, production process, machinery requirements, costs, and financial projections. It discusses pectin extraction from citrus fruits, describes the manufacturing process, and provides a table of contents for a full project report on starting a pectin production business. The report would analyze market potential, costs, machinery needs, production capacity, profitability, and other factors for consideration by prospective entrepreneurs.
Rice flake is the husked rice which is flattened into flat light dry flakes. These flakes of rice swell when added to liquid, whether hot or cold, as they absorb water, milk or any other liquids. The thicknesses of these flakes vary between almost translucently thin (the more expensive varieties) to nearly four times thicker than a normal rice grain. These are also known as POHA. Paha industry comprises an important segment of Industrial activity in food processing industry in the country. It provides nutrition breakfast and food to a large number of households in cities, towns and even villages of India. Paha industry has also an important role in popularizing wheat in traditionally non wheat consuming regions of the country. Paha consumed by people of all ages and all times. With tea and coffee, Paha make a tasty and nutrition snack. There is a definite need for the poha industry to make inroads in the rural areas.
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Rice Flake Manufacture, Making Rice Flakes, Snack Foods Processing, Red Rice Flakes Production, Brown Rice Flakes, Aval, Avalakki, Poha, Chiwda and Beaten Rice, Rice Flake Production, Rice Flakes Manufacturing Process, Process for Making Rice Flakes, Rice Flakes, Poha, Flattened Rice, Beaten Rice, Snack Food Production, Food Processing, Project Report on Rice Flakes, Poha (Rice Flakes)Manufacturing Plant, Flakes Production, Poha Making Project Report, Poha Manufacturing Project, Poha Production, Poha Making Machine, Rice Flakes Project Report, Manufacturing Process of Rice Flakes, Production Process of Rice Flakes, Production of Poha, Poha Plant Project, Flattened Rice Production, How is Flattened Rice Made, Flattened Rice Process, Flattened Rice Manufacturing Process, Making of Beaten Rice, Beaten Rice Manufacturing Machine, How is Flattened Rice Manufactured, Chiwda Production, Chiwda Snacks Production, Poha Manufacturing Business, How to Start Poha Production in India, Beaten Rice Production in India, Most Profitable Rice Flakes Production Business Ideas, Chiwda Production Projects, Small Scale Beaten Rice Production Processing Projects, Starting Rice Flakes Production Business, How to Start Aval, Avalakki, Poha, Chiwda and Beaten Rice, Rice Flake Production Business, Beaten Rice Production Based Small Scale Industries Projects, New Small Scale Ideas in Flattened Rice Production Industry, Project Report on Rice Flake Production Industries, Detailed Project Report on Flattened Rice Production Project Report on Chiwda Production, Pre-Investment Feasibility Study on Beaten Rice Production, Techno-Economic Feasibility Study on Chiwda Production, Feasibility Report on Flattened Rice Production, Free Project Profile on Poha Production, Project Profile on Rice Flake Production, Download Free Project Profile on Poha Production, Industrial Project Report, Project Consultant Project Consultancy, Npcs, Niir,
Honey is a natural product produced by honeybees and consists of a very concentrated solution of a complex mixture of sugars, in which fructose and glucose are the main ingredients. It is the natural sweet substance produced by honey bees from the nectar of flowers.
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Business plan for honey processing, commercial production of honey, Composition of Honey, Detailed Project Report on Honey Processing, Download free project profiles on Honey Processing Plant, Feasibility report on Honey Processing Plant, Food Processing & Agro Based Profitable Projects, Food Processing Industry in India, Free Project Profiles on Honey Processing Plant, From Honey to Money, Getting Started: honey processing Equipment, Honey applications their uses, Honey Based Small Scale Industries Projects, Honey bee business profit, Honey bee farming, Honey business plan in India, Honey business profit, Honey Business: Profitable Small Scale Manufacturing, Honey making process business, Honey processing and packaging, Honey processing Cottage industry, Honey Processing Industry in India, honey processing plant & honey house, Honey processing plant, Honey Processing Profitable Projects, Honey Processing Projects, Honey processing steps, Honey processing Tiny Industry, honey processing unit, Honey Processing: Small Business Project, Honey production business, Honey production line, Honey production process, Honey: A Potential Item for Export, How Honey is Made: Honey Production?, How to Process Honey, How to Start a Food Production Business, How to Start a Honey Production Business, How to start a successful Honey business, How to Start Food Processing Industry in India, How to Start Honey Processing Industry in India, Indian Honey Industry, Market Survey cum Techno-Economic feasibility study on Plant, Most Profitable Food Processing Business Ideas, Most Profitable Honey Processing Business Ideas, new small scale ideas in Honey processing industry, Opportunities and challenges of honey production, Pre-Investment Feasibility Study on Honey Processing, project profile on honey processing unit, Project profiles on Honey Processing Plant, project report on Honey processing industries, project report on honey processing plant, Report on honey manufacturing process, Setting up and opening your Honey Business, Small Scale Honey Processing Projects, Start a Honey Farm - Startup Business, Starting a Food Processing Business, Starting a Honey Processing Business, Types of honey, What is honey and how is it made?,
Cyanoacetic Acid
Manufacturing Plant, Detailed Project Report, Profile, Business Plan, Industry Trends, Market Research, Survey, Manufacturing Process, Machinery, Raw Materials, Feasibility Study, Investment Opportunities, Cost and Revenue, Plant Economics, Production Schedule, Working Capital Requirement, Plant Layout, Process Flow Sheet, Cost of Project, Projected Balance Sheets, Profitability Ratios, Break Even Analysis
Cyanoacetic acid is an organic compound. It is a white, hygroscopic solid. The compound contains two functional groups, a nitrile and a carboxylic acid. It is a precursor to cyanoacrylates, components of adhesives.
The largest scale reaction is its esterification to give ethyl cyanoacrylate. Cyanoacetic acid is a versatile intermediate in the preparation of chemicals.
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Niir Project Consultancy Services
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
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Production of Cyanoacetic Acid, Process for Manufacture of Cyanoacetic Acid, Process for Producing Cyanoacetic Acid, Process for Production of Cyanoacetic Acid, Cyanoacetic Acid Manufacturing Plant, Cyanoacetic Acid Manufacture, Manufacturing Process of Cyanoacetic Acid, Guidance for Manufacturing of Cyanoacetic Acid, Method for Production of Cyanoacetic Acid, Manufacture of Cyanoacetic Acid, Process for Preparation of Cyanoacetic Acid, Process for Manufacturing of Cyanoacetic Acid, Organic Chemical Production Process, Production Process of Cyanoacetic Acid, Manufacturing of Cyanoacetic Acid, Method for Manufacturing of Cyanoacetic Acid, Large Scale Production of Cyanoacetic Acid, Cyanoacetic Acid Manufacturing Industry, Cyanoacetic Acid Formula, Method for Producing Cyanoacetic Acid, Cyanoacetic Acid Manufacturing Business, Cyanoacetic Acid Manufacture in India, Cyanoacetic Acid Manufacturing Process, Commercial Production of Cyanoacetic Acid, Production Method of Cyanoacetic Acid, Profitable Business Ideas and Investment Opportunities in Cyanoacetic Acid Manufacturing, Method for Preparing Cyanoacetic Acid, Preparation of Organic Chemical, Free Manufacturing Business Plans for Cyanoacetic Acid, Cyanoacetic Acid Manufacturing Business Plan, Small Production of Cyanoacetic Acid, Small Scale Cyanoacetic Acid Manufacturing Business Ideas, Cyanoacetic Acid Manufacturing Business in India, Cyanoacetic Acid Manufacturing Unit, Cyanoacetic Acid Manufacturing Project Ideas, Projects on Small Scale Industries, Small Scale Industries Projects Ideas, Cyanoacetic Acid Manufacturing Based Small Scale Industries Projects, Project Profile on Small Scale Industries, How to Start Cyanoacetic Acid Manufacturing Industry In India
Potato Starch Production. Extraction of Starch from Potato. Profitable Potato Processing Business Ideas
Potato starch is starch extracted from potatoes. The cells of the root tubers of the potato plant contain starch grains (leucoplasts). To extract the starch, the potatoes are crushed; the starch grains are released from the destroyed cells. The starch is then washed out and dried to powder. Potato starch is starch extracted from potatoes. The cells of the root tubers of the potato plant contain starch grains. To extract the starch, the potatoes are crushed; the starch grains are released from the destroyed cells.
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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
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A Complete Business Plan of Calcium Sennoside from Senna Leaves Manufacturing Ajjay Kumar Gupta
Learning how to start production of Calcium Sennoside from Senna Leaves, we need to choose right sennoside extraction process and manufacturing equipment. Selecting the right extraction machine will be very important in the process of producing Calcium Sennoside from senna leaves. Calcium Sennoside has good effect in the prevention and treatment of osteoporosis, hyperlipidemia, atherosclerosis, and rheumatoid arthritis and so on, its extraction process will be different with other plant extractions.
Watch Video: https://youtu.be/0PE0VwjQqFs
𝐂𝐨𝐧𝐭𝐚𝐜𝐭 𝐮𝐬
NIIR PROJECT CONSULTANCY SERVICES, DELHI
An ISO 9001:2015 Company
ENTREPRENEUR INDIA
106-E, Kamla Nagar, Opp. Mall ST,
New Delhi-110007, India.
Email: npcs.ei@gmail.com
info@entrepreneurindia.co
Tel: +91-11-23843955, 23845654, 23845886
Mobile: +91-9097075054, 8800733955
Website: https://www.entrepreneurindia.co
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Small Business Ideas for more Profits. How to Start Adhesives Manufacturing U...Ajjay Kumar Gupta
Adhesive, any substance that is capable of holding materials together in a functional manner by surface attachment that resists separation. “Adhesive” as a general term includes cement, mucilage, glue, and paste—terms that are often used interchangeably for any organic material that forms an adhesive bond.
Starch is a polysaccharide carbohydrate. All green plants store starch as energy produced by photosynthesis. The most common form of starch is amylase and amyloprotein. Maize (Corn) Starch (C6H10O5) is the leading source of starch both for food and for its use in industries.
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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
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How to Make Adhesive from Corn Starch, Making Adhesive, How to Make Adhesive, Adhesive Making Process, How is an Adhesive Made?, Industrial Starch Adhesive, Preparation of Cornstarch Adhesives, Maize Starch Adhesive, Corn Starch Adhesive, How to Make Corn Starch Adhesive, Starch-Based Adhesive, Adhesive Compositions, Production of Adhesives from Corn Starch, Maize Starch Adhesive Manufacture, Corn Starch Adhesives Manufacture, Production of Adhesives, Formulation and Manufacturing Process of Adhesives, Starch Adhesive Preparation, Maize Starch Adhesive Processing, Production of Industrial Adhesive from Corn Starch, Adhesive Industry, Manufacturing of Adhesives, Processing of Maize Starch Adhesive, Adhesive Making Plant, Method for Production of Adhesive from Corn Starch, How to Make Adhesive from Corn Starch, Ways to Make Cornstarch Adhesive, Make Your Own Maize Starch Adhesive, Maize Starch Adhesive and Method of Preparation, Adhesives Manufacturing Unit, Maize Starch Adhesive Processing project ideas, Projects on Small Scale Industries, Small scale industries projects ideas, Maize Starch Adhesive Processing Based Small Scale Industries Projects, Project profile on small scale industries, How to Start Maize Starch Adhesive Processing Industry in India, New project profile on Maize Starch Adhesive Processing industries, Project Report on Maize Starch Adhesive Processing Industry, Detailed Project Report on Adhesive from Maize Starch, Project Report on Adhesive from Maize Starch, Pre-Investment Feasibility Study on Adhesive from Maize Starch, Techno-Economic feasibility study on Adhesive from Maize Starch, Feasibility report on Adhesive from Maize Starch, Free Project Profile on Adhesive from Maize Starch, Project profile on Adhesive from Maize Starch, Download free project profile on Adhesive from Maize Starch, Industrial Project Report, Project consultant, Startup Project for Maize Starch Adhesive Processing
Calcium Propionate Manufacturing Industry. Production of Calcium PropanoateAjjay Kumar Gupta
Calcium propionate is a food preservative and mold inhibitor used in baked goods, candy, condiments, pickles, cheese, butter and other processed foods. It inhibits the growth of yeasts, molds and bacteria in these products by preventing water activity. Most often it’s used to inhibit mold growth in breads and cakes because of its high level of potency against mold spores and ability to prevent moisture absorption by the food item.
Here are all the steps you need to know about how to start your own calcium propionate manufacturing business!
𝐂𝐨𝐧𝐭𝐚𝐜𝐭 𝐮𝐬
NIIR PROJECT CONSULTANCY SERVICES, DELHI
An ISO 9001:2015 Company
ENTREPRENEUR INDIA
106-E, Kamla Nagar, Opp. Mall ST,
New Delhi-110007, India.
Email: npcs.ei@gmail.com
info@entrepreneurindia.co
Tel: +91-11-23843955, 23845654, 23845886
Mobile: +91-9097075054, 8800733955
Website: https://www.entrepreneurindia.co
https://www.niir.org
Market Survey cum Detailed Techno Economic Feasibility Report on Dairy Farmin...Ajjay Kumar Gupta
In India dairying has been practiced as a rural cottage industry since the remote past. Semi commercial dairying started with the establishment of military dairy farms and cooperative milk unions throughout the country towards the end of the Nineteenth century. However market milk technology may be considered to have commenced in 1950, with the functioning of the Central Dairy of Aarey milk colony, and milk product technology in 1956 with the establishment of AMUL Dairy, Anand.
The importance of milk in human diet especially for children and expectant and nursing matters is vital. To meet the demand of the increasing population milk production in India has to be increased. It is neither possible nor desirable to increase the cattle and buffalo population to achieve this target. This can only be achieved by stepping up milk production of our bovine population by cross breeding of cows and use of improved cows and cow.
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Milk Production and per capita availability of Milk in India, State-wise estimates of Milk Production, Per capita availability of Milk by States, Value of Output from Livestock sector, dairy farming business plan, dairy farming business plan pdf, Dairy Farming in India, Dairy Farming project report for cows, dairy farming project report pdf, Dairy Husbandry Practices, Dairy Industry, Dairy Equipment, Download free project profiles on Cattle Breeding and Dairy Farming, farming, Feasibility report on Dairy Farming and Cattle Breeding, Free Project Profiles on Cattle Breeding and Dairy Farm, fully automated international standards dairy plant, fully automatic milking machines, Fully-Automated Dairy Farm in India, Get started in small-scale food manufacturing, Getting Started in Small-Scale Dairy Farming, Green milk, Hand milking process, how to start a cattle breeding business?, How to Start a Cattle Farming Business?, How to start a successful Dairy business, how to start breeding cattle, How to Start Dairy Cow Farming Business?, How to Start Dairy Farm in India?, how to start dairy farming business, India Dairy Farming, India dairy milk market forecast & opportunities, India Dairy Products Industry Outlook, Indian dairy industry statistics, Indian dairy market, Industrial Project Report, Pre-Investment Feasibility Study on Cattle Breeding and Dairy Farm, premium milk dairy farm, Profitability and Efficiency of Dairy Farm, profitable small and cottage scale industries, Project consultancy, Project Report on Cattle Breeding and Dairy Farm, Project report on Cattle Breeding, Pasteurization process of milk, Curd manufacturing process, pasteurized milk products, How yogurt is made, Curd Processing & Packing, Processing equipment for cheese curd making, Yoghurt production, Yogurt - Yoghurt Manufacturing - Making – Production, Manufacturing process of yogurt and dahi, project report on curd Manufacturing process, project report on Pasteurised Milk
SATTA MATKA DPBOSS KALYAN MATKA RESULTS KALYAN CHART KALYAN MATKA MATKA RESULT KALYAN MATKA TIPS SATTA MATKA MATKA COM MATKA PANA JODI TODAY BATTA SATKA MATKA PATTI JODI NUMBER MATKA RESULTS MATKA CHART MATKA JODI SATTA COM INDIA SATTA MATKA MATKA TIPS MATKA WAPKA ALL MATKA RESULT LIVE ONLINE MATKA RESULT KALYAN MATKA RESULT DPBOSS MATKA 143 MAIN MATKA KALYAN MATKA RESULTS KALYAN CHART
Cover Story - China's Investment Leader - Dr. Alyce SUmsthrill
In World Expo 2010 Shanghai – the most visited Expo in the World History
https://www.britannica.com/event/Expo-Shanghai-2010
China’s official organizer of the Expo, CCPIT (China Council for the Promotion of International Trade https://en.ccpit.org/) has chosen Dr. Alyce Su as the Cover Person with Cover Story, in the Expo’s official magazine distributed throughout the Expo, showcasing China’s New Generation of Leaders to the World.
SATTA MATKA DPBOSS KALYAN MATKA RESULTS KALYAN CHART KALYAN MATKA MATKA RESULT KALYAN MATKA TIPS SATTA MATKA MATKA COM MATKA PANA JODI TODAY BATTA SATKA MATKA PATTI JODI NUMBER MATKA RESULTS MATKA CHART MATKA JODI SATTA COM INDIA SATTA MATKA MATKA TIPS MATKA WAPKA ALL MATKA RESULT LIVE ONLINE MATKA RESULT KALYAN MATKA RESULT DPBOSS MATKA 143 MAIN MATKA KALYAN MATKA RESULTS KALYAN CHART
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During the budget session of 2024-25, the finance minister, Nirmala Sitharaman, introduced the “solar Rooftop scheme,” also known as “PM Surya Ghar Muft Bijli Yojana.” It is a subsidy offered to those who wish to put up solar panels in their homes using domestic power systems. Additionally, adopting photovoltaic technology at home allows you to lower your monthly electricity expenses. Today in this blog we will talk all about what is the PM Surya Ghar Muft Bijli Yojana. How does it work? Who is eligible for this yojana and all the other things related to this scheme?
Enhancing Adoption of AI in Agri-food: IntroductionCor Verdouw
Introduction to the Panel on: Pathways and Challenges: AI-Driven Technology in Agri-Food, AI4Food, University of Guelph
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Unlocking WhatsApp Marketing with HubSpot: Integrating Messaging into Your Ma...Niswey
50 million companies worldwide leverage WhatsApp as a key marketing channel. You may have considered adding it to your marketing mix, or probably already driving impressive conversions with WhatsApp.
But wait. What happens when you fully integrate your WhatsApp campaigns with HubSpot?
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We take a look at everything that you need to know in order to deploy effective WhatsApp marketing strategies, and integrate it with your buyer journey in HubSpot. From technical requirements to innovative campaign strategies, to advanced campaign reporting - we discuss all that and more, to leverage WhatsApp for maximum impact. Check out more details about the event here https://events.hubspot.com/events/details/hubspot-new-delhi-presents-unlocking-whatsapp-marketing-with-hubspot-integrating-messaging-into-your-marketing-strategy/
Efficient PHP Development Solutions for Dynamic Web ApplicationsHarwinder Singh
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𝐔𝐧𝐯𝐞𝐢𝐥 𝐭𝐡𝐞 𝐅𝐮𝐭𝐮𝐫𝐞 𝐨𝐟 𝐄𝐧𝐞𝐫𝐠𝐲 𝐄𝐟𝐟𝐢𝐜𝐢𝐞𝐧𝐜𝐲 𝐰𝐢𝐭𝐡 𝐍𝐄𝐖𝐍𝐓𝐈𝐃𝐄’𝐬 𝐋𝐚𝐭𝐞𝐬𝐭 𝐎𝐟𝐟𝐞𝐫𝐢𝐧𝐠𝐬
Explore the details in our newly released product manual, which showcases NEWNTIDE's advanced heat pump technologies. Delve into our energy-efficient and eco-friendly solutions tailored for diverse global markets.
Ellen Burstyn: From Detroit Dreamer to Hollywood Legend | CIO Women MagazineCIOWomenMagazine
In this article, we will dive into the extraordinary life of Ellen Burstyn, where the curtains rise on a story that's far more attractive than any script.
Prescriptive analytics BA4206 Anna University PPTFreelance
Business analysis - Prescriptive analytics Introduction to Prescriptive analytics
Prescriptive Modeling
Non Linear Optimization
Demonstrating Business Performance Improvement
1. Production of Peanut Butter
Manufacturing Plant, Detailed Project Report, Profile, Business Plan,
Industry Trends, Market Research, Survey, Manufacturing Process,
Machinery, Raw Materials, Feasibility Study, Investment
Opportunities, Cost and Revenue, Plant Economics, Production
Schedule, Working Capital Requirement, Plant Layout, Process Flow
Sheet, Cost of Project, Projected Balance Sheets, Profitability Ratios,
Break Even Analysis
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2. www.entrepreneurindia.co
Introduction
Peanut butter is a food paste made from ground
nut or peanut. It consists essentially of cleaned,
graded, blanched, roasted and crushed
groundnuts containing about 45 percent of oil and
over 25 percent of proteins, being thus a highly
nutritive food. The major groundnut-producing
countries of the world are India, China, Nigeria,
Senegal, Sudan, Burma and the USA. The
peanuts are shelled and dry-roasted the skins are
removed and the nuts are finally ground.
3. www.entrepreneurindia.co
This material is blended with salt and other
ingredients that may include hydrogenated fat,
dextrose, corn syrup solids, and lecithin and anti-
oxidants.
Plant and machinery required for the manufacture of
peanut butter are not much sophisticated and can be
procured indigenously. Peanut butter is used for
making Sandwiches, candy and other bakery
products.
4. www.entrepreneurindia.co
The consumption of peanut butter is less than 1%
compare to milk butter, however we can say that it’s
growing steadily. More use of ready to eat products in
breakfast and an awareness of getting good protein
and fibre, the sale of peanut butter is found more in
corporate areas of metros.
5. www.entrepreneurindia.co
As per the industry estimates, annually 10,000 to
12,000 tonnes of peanut butter is produced in the
India and over 90% is exported across the globe.
Thus, as an entrepreneur this project offers an
exciting opportunity to you.
7. www.entrepreneurindia.co
Gujarat has been a leader in traditional butter
production. Now, the state has also emerged as the
largest manufacturer of peanut butter.
As per the industry estimates, annually 10,000 to
12,000 tonnes of peanut butter is produced in the
state and over 90% is exported across the globe.
Cumulatively, Gujarat produces around 900-1,000
tonnes peanut butter per month.
10. Few Indian Major Players are as under
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Ruparel Foods Pvt. Ltd.
Agro Tech Foods Ltd.
Bonville Foods Pvt. Ltd.
United Foods
R.M.Foods
Super Nutri Foods
Sonya Foods PVT. LTD.
Das Foodtech Pvt. Ltd.
Saaz Foods
11. www.entrepreneurindia.co
Project at a Glance
COST OF PROJECT MEANS OF FINANCE
Particulars Existing Proposed Total Particulars Existing
Propose
d Total
Land & Site
Development Exp. 0.00 77.50 77.50Capital 0.00 140.36 140.36
Buildings 0.00 177.00 177.00Share Premium 0.00 0.00 0.00
Plant & Machineries 0.00 126.25 126.25
Other Type Share
Capital 0.00 0.00 0.00
Motor Vehicles 0.00 10.00 10.00Reserves & Surplus 0.00 0.00 0.00
Office Automation
Equipments 0.00 55.00 55.00Cash Subsidy 0.00 0.00 0.00
Technical Knowhow Fees
& Exp. 0.00 20.00 20.00Internal Cash Accruals 0.00 0.00 0.00
Franchise & Other
Deposits 0.00 0.00 0.00
Long/Medium Term
Borrowings 0.00 421.08 421.08
Preliminary& Pre-
operative Exp 0.00 2.50 2.50Debentures / Bonds 0.00 0.00 0.00
Provision for
Contingencies 0.00 12.50 12.50
Unsecured
Loans/Deposits 0.00 0.00 0.00
Margin Money - Working
Capital 0.00 80.69 80.69
TOTAL 0.00 561.44 561.44TOTAL 0.00 561.44 561.44
12. Project at a Glance
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Year Annualised Book
Value
Debt Dividen
d
Retained
Earnings
Payout Probabl
e
Market
Price
P/E
Ratio
Yield Price/
Book Value
EPS CEPS Per Share
Per
Share Per Share
No.of
Times
` ` ` ` ` % ` % ` %
1-2 6.07 9.44 16.07 24.00 0.00
100.0
0 6.07 0.00 6.07 1.00 0.00
2-3 8.86 11.83 24.93 18.00 0.00
100.0
0 8.86 0.00 8.86 1.00 0.00
3-4 11.67 14.29 36.61 12.00 0.00
100.0
0 11.67 0.00 11.67 1.00 0.00
4-
5 14.41 16.73 51.02 6.00 0.00
100.0
0 14.41 0.00 14.41 1.00 0.00
5-
6 17.06 19.11 68.08 0.00 0.00
100.0
0 17.06 0.00 17.06 1.00 0.00
13. www.entrepreneurindia.co
Project at a Glance
Year D. S. C. R. Debt /
-
Depos
its
Debt
Equity
as-
Equity
Total
Net
Wort
h
Retur
n on
Net
Worth
Profitability Ratio Assets
Turnov
er
Ratio
Curre
nt
Ratio
Individ
ual
Cumulat
ive
Overa
ll
GPM PBT PAT Net
Contri
bution
P/V
Ratio
(Number of times)
(Number of
times) % % % % % %
Initia
l 3.00 3.00
1-
2 1.37 1.37 1.49 1.49 3.77 6.42% 3.45% 2.32%
512.7
4
13.96
% 3.47 1.07
2-3 1.68 1.52 0.72 0.72 2.42 7.03% 4.48% 2.90%
570.8
9
13.33
% 3.63 1.19
3-4 2.05 1.68 2.05 0.33 0.33 1.65 7.45% 5.24% 3.35%
651.7
9
13.31
% 3.64 1.32
4-5 2.50 1.86 0.12 0.12 1.18 7.74% 5.79% 3.67%
732.6
9
13.30
% 3.55 1.47
5-6 3.03 2.05 0.00 0.00 0.88 7.93% 6.19% 3.91%
813.6
0
13.29
% 3.42 1.78
14. www.entrepreneurindia.co
Project at a Glance
BEP
BEP - Maximum Utilisation Year 5
Cash BEP (% of Installed Capacity) 49.38%
Total BEP (% of Installed Capacity) 52.91%
IRR, PAYBACK and FACR
Internal Rate of Return .. ( In %age ) 28.61%
Payback Period of the Project is ( In Years )
2 Years 3
Months
Fixed Assets Coverage Ratio ( No. of times ) 20.588
15. Major Queries/Questions Answered in the Report?
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1. What is Peanut Butter Manufacturing industry ?
2. How has the Peanut Butter Manufacturing
industry performed so far and how will it perform
in the coming years ?
3. What is the Project Feasibility of Peanut Butter
Manufacturing Plant ?
4. What are the requirements of Working Capital for
setting up Peanut Butter Manufacturing plant ?
16. 5. What is the structure of the Peanut Butter
Manufacturing Business and who are the
key/major players ?
6. What is the total project cost for setting up Peanut
Butter Manufacturing plant ?
7. What are the operating costs for setting up Peanut
Butter Manufacturing plant ?
8. What are the machinery and equipment
requirements for setting up Peanut Butter
Manufacturing plant ?
www.entrepreneurindia.co
17. 9. Who are the Suppliers and Manufacturers of
Plant & Machinery for setting up Peanut Butter
Manufacturing plant ?
10. What are the requirements of raw material for
setting up Peanut Butter Manufacturing plant ?
11. Who are the Suppliers and Manufacturers of Raw
materials for setting up Peanut Butter
Manufacturing plant ?
12. What is the Manufacturing Process of Peanut
Butter?
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18. www.entepreneurindia.co
13. What is the total size of land required for setting up
Peanut Butter Manufacturing plant ?
14. What will be the income and expenditures for
Peanut Butter Manufacturing plant ?
15. What are the Projected Balance Sheets of Peanut
Butter Manufacturing plant ?
16. What are the requirement of utilities and
overheads for setting up Peanut Butter
Manufacturing plant?
17. What is the Built up Area Requirement and cost for
setting up Peanut Butter Manufacturing Business?
19. 18. What are the Personnel (Manpower)
Requirements for setting up Peanut Butter
Manufacturing Business?
19. What are Statistics of Import & Export for
Peanut Butter ?
20. What is the time required to break-even of
Peanut Butter Manufacturing Plant?
21.What is the Break-Even Analysis of Peanut Butter
Manufacturing plant?
22.What are the Project financials of Peanut Butter
Manufacturing plant?
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20. 23. What are the Profitability Ratios of Peanut Butter
Manufacturing plant?
24. What is the Sensitivity Analysis-Price/Volume of
Peanut Butter Manufacturing plant?
25. What are the Projected Pay-Back Period and
IRR of Peanut Butter Manufacturing plant?
26. What is the Process Flow Sheet Diagram of Peanut
Butter Manufacturing project?
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21. 27. What are the Market Opportunities for setting
up Peanut Butter Manufacturing plant?
28. What is the Market Study and Assessment for
setting up Peanut Butter Manufacturing plant?
29. What is the Plant Layout for setting Peanut
Butter Manufacturing Business?
www.entrepreneurindia.co
23. www.entrepreneurindia.co
1. PROJECT LOCATION
1.1. DISTRICT PROFILE & GEOTECHNICAL SITE
CHARACTERIZATION
1.1.1. General
1.1.2. Climate
1.1.3. Map
1.1.4. Location & Geographical Area
1.1.5. Topography
1.1.6. Transport
1.1.7. Availability of Minerals
1.1.8. Forest
1.1.9. Large Scale Enterprises
1.1.10.SPSU/CPSU/ Heavy Industries
1.1.11.Medium Scale Enterprises
24. www.entrepreneurindia.co
2. INTRODUCTION
2.1. FORMS OF PEANUT BUTTER
3. USES AND APPLICATIONS
4. HEALTH BENEFITS OF PEANUT BUTTER
5. CONSUMER USES OF PEANUT BUTTER
6. COMPOSITION OF GROUNDNUTS
7. COMPOSITION OF PEANUT BUTTER
25. www.entrepreneurindia.co
8. NUTRITIONAL VALUE OF PEANUT BUTTER
9. B.I.S.SPECIFICATION
9.1. IS: 9037 - 1979: PEANUT BUTTER
9.1.1. Determination of Moisture
9.1.2. Determination of Fats
10. SPECIFICATIONS FOR RAW KERNELS
11. SPECIFICATIONS FOR INDIAN PEANUTS
BUTTER
26. www.entrepreneurindia.co
12. MARKET SURVEY
12.1. INDIAN GROUNDNUT
12.2. PEANUT BUTTER
12.3. PEANUT BUTTER MARKET IN INDIA
12.4. MARKET DRIVERS
12.5. MARKET KEY PLAYERS
13. FEW LEADING INDIAN PLAYERS
14. EXPORT & IMPORT: ALL COUNTRIES
14.1. EXPORT: ALL COUNTRIES
14.2. IMPORT: ALL COUNTRIES
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15. EXPORT & IMPORT STATISTICS DATA OF
INDIA
15.1. EXPORT STATISTICS DATA FOR PEANUT BUTTER
15.2. IMPORT STATISTICS DATA FOR PEANUT BUTTER
16. MANUFACTURING PROCESS
16.1. BASIC THEORY
16.2. PRINCIPAL OPERATIONS
16.3. PROCESSING
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17. PROCESS FLOW DIAGRAM
18. SHELF-LIFE OF PEANUT BUTTER
19. QUALITY AND SAFETY MANAGEMENT
SYSTEMS FOR FOOD INDUSTRY
20. SUPPLIERS OF RAW MATERI89
21. SUPPLIERS OF PLANT & MACHINERY
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22. PLANT LAYOUT
23. PHOTOGRAPHS/IMAGES FOR REFERENCE
23.1. PRODUCT PHOTOGRAPHS
23.2. RAW MATERIAL PHOTOGRAPHS
23.3. MACHINERY PHOTOGRAPHS
24. QUOTATION OF PLANT, MACHINERY AND
EQUIPMENTS FROM SUPPLIER
30. Project Financials
• Project at a Glance Annexure
• Assumptions for Profitability workings ………………………..1
• Plant Economics…………………………………………………..2
• Production Schedule………………………………………………3
• Land & Building……………………………………………….……4
Factory Land & Building
Site Development Expenses
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31. • Plant & Machinery……………………………………………..……..5
Indigenous Machineries
Other Machineries (Miscellaneous, Laboratory etc.)
• Other Fixed Assets………………………………………..........….......6
Furniture & Fixtures
Pre-operative and Preliminary Expenses
Technical Knowhow
Provision of Contingencies
• Working Capital Requirement Per Month……………………….…7
Raw Material
Packing Material
Lab & ETP Chemical Cost
Consumable Store
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32. • Overheads Required Per Month and Per Annum………….…….…8
Utilities & Overheads (Power, Water and Fuel Expenses etc.)
Royalty and Other Charges
Selling and Distribution Expenses
• Salary and Wages …………………………………………....……..9
• Turnover Per Annum ……………………………………….....…10
• Share Capital…………………………………………………….....11
Equity Capital
Preference Share Capital
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33. • Annexure 1 :: Cost of Project and Means of Finance
• Annexure 2 :: Profitability and Net Cash Accruals
Revenue/Income/Realisation
Expenses/Cost of Products/Services/Items
Gross Profit
Financial Charges
Total Cost of Sales
Net Profit After Taxes
Net Cash Accruals
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• Annexure 3 :: Assessment of Working Capital requirements
Current Assets
Gross Working Capital
Current Liabilities
Net Working Capital
Working Note for Calculation of Work-in-process
• Annexure 4 :: Sources and Disposition of Funds
35. • Annexure 5 :: Projected Balance Sheets
ROI (Average of Fixed Assets)
RONW (Average of Share Capital)
ROI (Average of Total Assets)
• Annexure 6 :: Profitability Ratios
D.S.C.R
Earnings Per Share (EPS)
Debt Equity Ratio
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37. • Annexure 8 to 11 :: Sensitivity Analysis-Price/Volume
Resultant N.P.B.T
Resultant D.S.C.R
Resultant PV Ratio
Resultant DER
Resultant ROI
Resultant BEP
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38. • Annexure 12 :: Shareholding Pattern and Stake Status
Equity Capital
Preference Share Capital
• Annexure 13 :: Quantitative Details-Output/Sales/Stocks
Determined Capacity P.A of Products/Services
Achievable Efficiency/Yield % of Products/Services/Items
Net Usable Load/Capacity of Products/Services/Items
Expected Sales/ Revenue/ Income of Products/ Services/ Items
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39. • Annexure 14 :: Product wise Domestic Sales
Realisation
• Annexure 15 :: Total Raw Material Cost
• Annexure 16 :: Raw Material Cost per unit
• Annexure 17 :: Total Lab & ETP Chemical Cost
• Annexure 18 :: Consumables, Store etc.
• Annexure 19 :: Packing Material Cost
• Annexure 20 :: Packing Material Cost Per Unit
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41. • Annexure 29 :: Depreciation Charges – as per Books
(Total)
• Annexure 30 :: Depreciation Charges – as per Books (P &
M)
• Annexure 31 :: Depreciation Charges - as per IT Act WDV
(Total)
• Annexure 32 :: Depreciation Charges - as per IT Act WDV
(P & M)
• Annexure 33 :: Interest and Repayment - Term Loans
• Annexure 34 :: Tax on Profits
• Annexure 35 :: Projected Pay-Back Period and IRR
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42. Reasons for buying our report:
• This report helps you to identify a profitable project for investing
or diversifying into by throwing light to crucial areas like industry
size, market potential of the product and reasons for investing in the
product
• This report provides vital information on the product like it’s
characteristics and segmentation
• This report helps you market and place the product correctly by
identifying the target customer group of the product
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43. • This report helps you understand the viability of the project by
disclosing details like machinery required, project costs and
snapshot of other project financials
• The report provides a glimpse of government regulations
applicable on the industry
• The report provides forecasts of key parameters which helps to
anticipate the industry performance and make sound business
decisions
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44. Our Approach:
• Our research reports broadly cover Indian markets, present analysis,
outlook and forecast for a period of five years.
• The market forecasts are developed on the basis of secondary
research and are cross-validated through interactions with the
industry players
• We use reliable sources of information and databases. And
information from such sources is processed by us and included in the
report
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45. Scope of the Report
The report titled “Market Survey cum Detailed Techno Economic
Feasibility Report on Peanut Butter” provides an insight into the
Peanut Butter market in India with focus on uses and applications,
Manufacturing Process, Process Flow Sheets, Plant Layout and
Project Financials of Peanut Butter project. The report assesses the
market sizing and growth of the Indian Peanut Butter Industry.
While expanding a current business or while venturing into new
business, entrepreneurs are often faced with the dilemma of
zeroing in on a suitable product/line. And before
diversifying/venturing into any product, they wish to study the
following aspects of the identified product:
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46. • Good Present/Future Demand
• Export-Import Market Potential
• Raw Material & Manpower Availability
• Project Costs and Payback Period
We at NPCS, through our reliable expertise in the project
consultancy and market research field, have demystified the
situation by putting forward the emerging business opportunity in
the Peanut Butter sector in India along with its business prospects.
Through this report we have identified Peanut Butter project as a
lucrative investment avenue.
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