This document is a project report submitted by Mr. Vikas Deshmane for his MBA program on wine manufacturing. It discusses selecting Nanded, Maharashtra as the location for a new wine manufacturing plant due to the availability of raw materials, labor, transportation, and utilities. It outlines the legal formalities, production process, marketing strategy, costs, and expected profits of the new plant. The report was submitted to the Institute of Technology & Management to satisfy the requirements of Mr. Deshmane's MBA program.
Canning of fruit and vegetables . Discribe what is canning and how to can the community of fruit and vegetables and also all edible food . Advanced technology
The document provides an overview of the process of making wine and champagne. It discusses:
- The history of winemaking and how the process has advanced over time.
- The basic steps in red and white wine production, including fermentation, barrel aging, blending, fining, and bottling.
- Additional details on fermentation, lees contact, racking, and the role of oak.
- The region and grapes of Champagne, France, and the unique method used to produce sparkling wine through a second fermentation in the bottle.
- Categories of Champagne based on sweetness levels and common prestige cuvée wines.
This document provides guidance on serving drinks at a bar or restaurant. It discusses important factors like taking drink orders quickly, using the proper glassware, and handling glasses carefully by the stem or bottom. The document also outlines signs of intoxication like loss of coordination, slurred speech, and changed behavior. It recommends the T-A-K-E C-A-R-E method for handling intoxicated customers, which involves telling early, avoiding put downs, keeping calm, being courteous, clarifying refusals, offering alternatives, and reporting issues. Finally, it discusses communicating respectfully with intoxicated guests and role playing a bartender interacting with an intoxicated patron.
Contract Seed Production Program of the Dept. of Agriculture (DOA) Sri LankaExternalEvents
1. The document provides information on Sri Lanka's agriculture sector and the contract seed production program of the Department of Agriculture.
2. Key details include Sri Lanka's land area and population, contribution of agriculture to GDP, and the evolution of the national seed program involving both public and private sectors.
3. The contract seed production procedure is outlined, including selection of growers, provision of seed, field inspections, processing, and payments. Problems associated with the program such as quality issues and funding constraints are also discussed.
This document provides information about brewing and the production of various alcoholic beverages through fermentation. It discusses what brewing is, different types of alcoholic beverages like mead, wine, beer, sake, and distilled spirits. It also covers the classification of beers like lager and ale. The document then focuses on beer production, starting with an overview of the key materials in beer production - malt, yeast, hops and water. It discusses the malting process and different types of malts. It also covers beer nutrition and the global beer industry before concluding with an overview of the beer production process.
Here is a quick slide show about red wine. Learn what red wine is, how it is made, what to drink it with, and more. Read this today and sound way more experienced at your next dinner party. Enjoy!
Canning of fruit and vegetables . Discribe what is canning and how to can the community of fruit and vegetables and also all edible food . Advanced technology
The document provides an overview of the process of making wine and champagne. It discusses:
- The history of winemaking and how the process has advanced over time.
- The basic steps in red and white wine production, including fermentation, barrel aging, blending, fining, and bottling.
- Additional details on fermentation, lees contact, racking, and the role of oak.
- The region and grapes of Champagne, France, and the unique method used to produce sparkling wine through a second fermentation in the bottle.
- Categories of Champagne based on sweetness levels and common prestige cuvée wines.
This document provides guidance on serving drinks at a bar or restaurant. It discusses important factors like taking drink orders quickly, using the proper glassware, and handling glasses carefully by the stem or bottom. The document also outlines signs of intoxication like loss of coordination, slurred speech, and changed behavior. It recommends the T-A-K-E C-A-R-E method for handling intoxicated customers, which involves telling early, avoiding put downs, keeping calm, being courteous, clarifying refusals, offering alternatives, and reporting issues. Finally, it discusses communicating respectfully with intoxicated guests and role playing a bartender interacting with an intoxicated patron.
Contract Seed Production Program of the Dept. of Agriculture (DOA) Sri LankaExternalEvents
1. The document provides information on Sri Lanka's agriculture sector and the contract seed production program of the Department of Agriculture.
2. Key details include Sri Lanka's land area and population, contribution of agriculture to GDP, and the evolution of the national seed program involving both public and private sectors.
3. The contract seed production procedure is outlined, including selection of growers, provision of seed, field inspections, processing, and payments. Problems associated with the program such as quality issues and funding constraints are also discussed.
This document provides information about brewing and the production of various alcoholic beverages through fermentation. It discusses what brewing is, different types of alcoholic beverages like mead, wine, beer, sake, and distilled spirits. It also covers the classification of beers like lager and ale. The document then focuses on beer production, starting with an overview of the key materials in beer production - malt, yeast, hops and water. It discusses the malting process and different types of malts. It also covers beer nutrition and the global beer industry before concluding with an overview of the beer production process.
Here is a quick slide show about red wine. Learn what red wine is, how it is made, what to drink it with, and more. Read this today and sound way more experienced at your next dinner party. Enjoy!
The document discusses wine labels from several countries and the information typically provided. It provides examples of labels from France, Germany, Italy, Spain, Portugal, India and others. Key information on labels usually includes the name of the wine, vintage year, grape variety, region/vineyard, producer details, alcohol content and volume. Certifications and quality classifications may also be displayed depending on the country's wine laws.
Fermented beverages such as wine, cider, and champagne are produced through the alcoholic fermentation of fruits and grains by yeast. They provide health benefits by supporting digestive health and containing probiotics. Examples have been produced for thousands of years from grapes, apples, and other fruits rich in natural sugars and acids suitable for fermentation. Unfermented beverages like fruit juices are extracted from fruits, clarified to remove pulp, and preserved through pasteurization, refrigeration, or addition of preservatives to prevent alcoholic fermentation. Common products include juices, squashes, cordials, and syrups produced through processes like extraction, clarification, preservation, and bottling.
This document provides information about different types of beverages, including alcoholic and non-alcoholic beverages. It discusses the definitions of beverages and different categories such as water, tea, coffee, milk, juice, beer and drinks. It then focuses on describing various types of alcoholic beverages - their production processes involving fermentation or distillation, common brands, and uses in cocktails. The main alcoholic beverages covered include wine, beer, spirits like whiskey, rum, gin, vodka, brandy and liqueurs.
The document discusses various types of linens used in housekeeping, including bed linens, bath linens, table linens, and uniforms. It provides sizes and specifications for standard bed linens like sheets, pillowcases, blankets, and duvet covers. It also lists sizes for tablecloths and napkins. The document notes that housekeeping is responsible for uniforms and exchanges them for employees. Uniforms should allow comfort while working and identify hotel staff.
Grapes are the world's number one fruit crop. Wine is made through the fermentation of grape juice and other fruits. The production process involves selecting and harvesting grapes, crushing them to extract juice, fermenting the juice into wine, and bottling the finished product. There are several types of wines including red, white, rosé, sparkling, and still wines. Red wines contain grape skins during fermentation which provide their color, tannins, and flavor profile.
This document outlines the process for making tomato ketchup. It involves washing, sorting, chopping and blanching tomatoes. The tomatoes are then pulped and cooked with spices and one third of the sugar until the volume reduces by two thirds. Salt and remaining sugar are added and cooking continues until the solids reach 25%. Vinegar and preservative are added before bottling the ketchup. The final product provides various vitamins and minerals.
The document discusses different types of cocktail garnishes. It states that garnishes are important for mixed drinks as they make drinks more presentable and add flavor. It lists six main garnishes - maraschino cherries, stuffed olives, lime wedges, lemon wedges, orange slices, and whipped cream. It then provides instructions and photos for less common garnishes using various fruits and vegetables like apples, bananas, berries, pineapple, and strawberries.
This document provides an overview of the history and development of Philippine Agricultural Engineering Standards (PAES) and discusses specifications for walking-type agricultural tractors as outlined in PAES 109 from 2000. It describes the background and motivation for creating standards to support agricultural modernization goals. Standards development was initiated in the late 1970s and is now mandated to the Bureau of Agriculture and Fisheries Standards to ensure technical performance and success of agricultural engineering projects. PAES 109 provides construction requirements, materials, controls, performance standards, safety features, warranty requirements and methods for testing walking-type agricultural tractors.
Processing waste management and food safety standardsankit gawri
Food processing wastes are those end products of various food processing industries that have not been recycled or used for other purposes.
They are the non-product flows of raw materials whose economic values are less than the cost of collection and recovery for reuse; and therefore discarded as wastes.
These wastes could be considered valuable by-products if there were appropriate technical means and if the value of the subsequent products were to exceed the cost of reprocessing.
Post harvest handling and transportationDebomitra Dey
Handling and transporation of postharvest produce like fruits and vegetables from farm to industry. The necessary measures to be taken while transportation and handling of fresh produce for longer stability of produce.
This document provides an introduction to the Growing Farms: Successful Whole Farm Management Planning Book. The book helps new farmers develop a whole-farm management plan by guiding them through topics such as strategic planning, production, operations, marketing, finances, and risk management. It includes worksheets and questions to help users explore their farm business goals and document their farm resource inventory, production plans, financial projections, and risk assessment. The ultimate goal is to enhance the success of new farmers by helping them develop comprehensive whole-farm plans.
An IPM program uses prevention and control measures to eliminate pests. It involves three key rules: 1) deny pests access to the operation, 2) deny pests food and shelter, and 3) work closely with a licensed pest control operator. To implement the program, facilities should screen openings, store supplies correctly, identify pest signs, and allow a pest control operator to address any issues. The goal is to prevent pest entry and control any pests that may get inside using humane and effective methods.
A great way to deepen your knowledge of wine, at your own paste. Introduction to wine will help you get aquatinted with grape varietals and helpful hints to remember when taste wine.
This document provides information on food and wine pairing. It discusses different types of wines including red, white, rose, sparkling and fortified wines. It also describes levels of sweetness in wines from dry to sweet. The document outlines guidelines for pairing food and wine, such as choosing similar flavors, weight, sweetness levels, pairing with sauces or meat, and considering acidity levels. It includes a chart with examples of food and wine pairings.
This document provides an overview of beverages, including their classification and common types. It discusses non-alcoholic beverages like fruit juices, coffee, tea, and carbonated drinks. It also covers alcoholic beverages including beer, wine, brandy, and whisky. For each type of beverage, the document outlines key characteristics, production processes, and potential deterioration reactions over time. It concludes with statistics on market sizes and growth rates for the soft drink, alcoholic beverage, tea, and coffee industries in India.
This document discusses different types of commercial and on-premises hotel laundries. It describes the key differences between commercial and on-premises laundries, including that commercial laundries cater to hotels on a contract basis and return linen within 24-48 hours, while on-premises laundries are located on the hotel property and can return linen within 8 hours for better control and stock management. The document also provides details on planning and setting up an on-premises laundry, the various equipment used, and the multi-step laundry process from pre-washing to finishing.
India is the second largest fruit producer in the world after China, producing 97.35 million metric tons annually. The major fruits produced in India are mango, banana, citrus, guava, and papaya. Fruits are an important part of the human diet as they provide essential nutrients like potassium, dietary fiber, vitamins, and minerals while being low in calories, fat, and sodium.
This document provides information about conducting basic sensory evaluation of beverages. It discusses the human senses involved in sensory analysis - sight, smell, taste, touch. It describes evaluating attributes like color, aroma, and taste for different types of beverages like wine, beer, spirits, and cocktails. The document also provides tips on planning a tasting session and factors that can influence sensory perception. Overall, the document is a guide for using human senses to assess and describe the qualities of various alcoholic and non-alcoholic beverages.
This document provides information about cocktails and mixology. It defines a cocktail as a mixed drink made with a base liquor, modifier, and mixer. It describes common cocktail components like the base, modifier, minor, garnish, and glass. It explains various cocktail mixing techniques such as building, stirring, shaking, blending, layering, and muddling. It also covers different types of cocktails and classifications. Finally, it provides instructions for making different types of orange garnishes.
The document discusses wine labels from several countries and the information typically provided. It provides examples of labels from France, Germany, Italy, Spain, Portugal, India and others. Key information on labels usually includes the name of the wine, vintage year, grape variety, region/vineyard, producer details, alcohol content and volume. Certifications and quality classifications may also be displayed depending on the country's wine laws.
Fermented beverages such as wine, cider, and champagne are produced through the alcoholic fermentation of fruits and grains by yeast. They provide health benefits by supporting digestive health and containing probiotics. Examples have been produced for thousands of years from grapes, apples, and other fruits rich in natural sugars and acids suitable for fermentation. Unfermented beverages like fruit juices are extracted from fruits, clarified to remove pulp, and preserved through pasteurization, refrigeration, or addition of preservatives to prevent alcoholic fermentation. Common products include juices, squashes, cordials, and syrups produced through processes like extraction, clarification, preservation, and bottling.
This document provides information about different types of beverages, including alcoholic and non-alcoholic beverages. It discusses the definitions of beverages and different categories such as water, tea, coffee, milk, juice, beer and drinks. It then focuses on describing various types of alcoholic beverages - their production processes involving fermentation or distillation, common brands, and uses in cocktails. The main alcoholic beverages covered include wine, beer, spirits like whiskey, rum, gin, vodka, brandy and liqueurs.
The document discusses various types of linens used in housekeeping, including bed linens, bath linens, table linens, and uniforms. It provides sizes and specifications for standard bed linens like sheets, pillowcases, blankets, and duvet covers. It also lists sizes for tablecloths and napkins. The document notes that housekeeping is responsible for uniforms and exchanges them for employees. Uniforms should allow comfort while working and identify hotel staff.
Grapes are the world's number one fruit crop. Wine is made through the fermentation of grape juice and other fruits. The production process involves selecting and harvesting grapes, crushing them to extract juice, fermenting the juice into wine, and bottling the finished product. There are several types of wines including red, white, rosé, sparkling, and still wines. Red wines contain grape skins during fermentation which provide their color, tannins, and flavor profile.
This document outlines the process for making tomato ketchup. It involves washing, sorting, chopping and blanching tomatoes. The tomatoes are then pulped and cooked with spices and one third of the sugar until the volume reduces by two thirds. Salt and remaining sugar are added and cooking continues until the solids reach 25%. Vinegar and preservative are added before bottling the ketchup. The final product provides various vitamins and minerals.
The document discusses different types of cocktail garnishes. It states that garnishes are important for mixed drinks as they make drinks more presentable and add flavor. It lists six main garnishes - maraschino cherries, stuffed olives, lime wedges, lemon wedges, orange slices, and whipped cream. It then provides instructions and photos for less common garnishes using various fruits and vegetables like apples, bananas, berries, pineapple, and strawberries.
This document provides an overview of the history and development of Philippine Agricultural Engineering Standards (PAES) and discusses specifications for walking-type agricultural tractors as outlined in PAES 109 from 2000. It describes the background and motivation for creating standards to support agricultural modernization goals. Standards development was initiated in the late 1970s and is now mandated to the Bureau of Agriculture and Fisheries Standards to ensure technical performance and success of agricultural engineering projects. PAES 109 provides construction requirements, materials, controls, performance standards, safety features, warranty requirements and methods for testing walking-type agricultural tractors.
Processing waste management and food safety standardsankit gawri
Food processing wastes are those end products of various food processing industries that have not been recycled or used for other purposes.
They are the non-product flows of raw materials whose economic values are less than the cost of collection and recovery for reuse; and therefore discarded as wastes.
These wastes could be considered valuable by-products if there were appropriate technical means and if the value of the subsequent products were to exceed the cost of reprocessing.
Post harvest handling and transportationDebomitra Dey
Handling and transporation of postharvest produce like fruits and vegetables from farm to industry. The necessary measures to be taken while transportation and handling of fresh produce for longer stability of produce.
This document provides an introduction to the Growing Farms: Successful Whole Farm Management Planning Book. The book helps new farmers develop a whole-farm management plan by guiding them through topics such as strategic planning, production, operations, marketing, finances, and risk management. It includes worksheets and questions to help users explore their farm business goals and document their farm resource inventory, production plans, financial projections, and risk assessment. The ultimate goal is to enhance the success of new farmers by helping them develop comprehensive whole-farm plans.
An IPM program uses prevention and control measures to eliminate pests. It involves three key rules: 1) deny pests access to the operation, 2) deny pests food and shelter, and 3) work closely with a licensed pest control operator. To implement the program, facilities should screen openings, store supplies correctly, identify pest signs, and allow a pest control operator to address any issues. The goal is to prevent pest entry and control any pests that may get inside using humane and effective methods.
A great way to deepen your knowledge of wine, at your own paste. Introduction to wine will help you get aquatinted with grape varietals and helpful hints to remember when taste wine.
This document provides information on food and wine pairing. It discusses different types of wines including red, white, rose, sparkling and fortified wines. It also describes levels of sweetness in wines from dry to sweet. The document outlines guidelines for pairing food and wine, such as choosing similar flavors, weight, sweetness levels, pairing with sauces or meat, and considering acidity levels. It includes a chart with examples of food and wine pairings.
This document provides an overview of beverages, including their classification and common types. It discusses non-alcoholic beverages like fruit juices, coffee, tea, and carbonated drinks. It also covers alcoholic beverages including beer, wine, brandy, and whisky. For each type of beverage, the document outlines key characteristics, production processes, and potential deterioration reactions over time. It concludes with statistics on market sizes and growth rates for the soft drink, alcoholic beverage, tea, and coffee industries in India.
This document discusses different types of commercial and on-premises hotel laundries. It describes the key differences between commercial and on-premises laundries, including that commercial laundries cater to hotels on a contract basis and return linen within 24-48 hours, while on-premises laundries are located on the hotel property and can return linen within 8 hours for better control and stock management. The document also provides details on planning and setting up an on-premises laundry, the various equipment used, and the multi-step laundry process from pre-washing to finishing.
India is the second largest fruit producer in the world after China, producing 97.35 million metric tons annually. The major fruits produced in India are mango, banana, citrus, guava, and papaya. Fruits are an important part of the human diet as they provide essential nutrients like potassium, dietary fiber, vitamins, and minerals while being low in calories, fat, and sodium.
This document provides information about conducting basic sensory evaluation of beverages. It discusses the human senses involved in sensory analysis - sight, smell, taste, touch. It describes evaluating attributes like color, aroma, and taste for different types of beverages like wine, beer, spirits, and cocktails. The document also provides tips on planning a tasting session and factors that can influence sensory perception. Overall, the document is a guide for using human senses to assess and describe the qualities of various alcoholic and non-alcoholic beverages.
This document provides information about cocktails and mixology. It defines a cocktail as a mixed drink made with a base liquor, modifier, and mixer. It describes common cocktail components like the base, modifier, minor, garnish, and glass. It explains various cocktail mixing techniques such as building, stirring, shaking, blending, layering, and muddling. It also covers different types of cocktails and classifications. Finally, it provides instructions for making different types of orange garnishes.
Cloud computing promises to make IT resources as easily accessible as utilities like electricity. It allows users to access computing power, storage, and services on demand without needing to manage physical infrastructure. While this promises great flexibility and efficiency, it also creates new challenges around security, data ownership, and vendor lock-in. Overall, cloud computing is still a growing market, and opportunities exist for both specialized providers and those offering sustainable, law-abiding services.
El documento describe la Ley SOPA (Stop Online Piracy Act), una propuesta legislativa estadounidense de 2011 que buscaba ampliar los poderes de los propietarios de derechos de autor para combatir la piratería en internet. El documento analiza tanto las ventajas de la ley para proteger los derechos de autor como las desventajas, como limitar el acceso a la información y comunicaciones en línea.
Ponencia: "CONECTA, Servicios de
Integración, Seguridad y Mantenimiento de
sistemas informáticos" Ramón Basadre.
Dentro de las Jornadas de Difusión del Esquema Nacional de Seguridad Abril-Mayo 2011. XUNTA DE GALICIA-AGESTIC
Este documento compara el diseño y el mercadeo, señalando que aunque sus objetivos difieren, también se complementan. El diseño se enfoca en crear productos que solucionen necesidades humanas de manera sustentable, mientras que el mercadeo busca vender más productos. Sin embargo, ambos campos deben encontrar un equilibrio para promover un futuro más sustentable que mejore la calidad de vida sin dañar el medio ambiente.
The document discusses the benefits of exercise for mental health. Regular physical activity can help reduce anxiety and depression and improve mood and cognitive functioning. Exercise boosts blood flow, releases endorphins, and promotes changes in the brain which help regulate emotions and stress levels.
This document provides a tutorial for administrators and managers on monitoring viewing trends in their Vidizmo portal. It instructs users to log in to their portal and check out more tutorials on the analytics dashboard, viewing analytics of specific users and media, and printing completion certificates for viewers. Further support can be found at vidizmo.com/support.
O documento descreve a evolução da justiça de menores em Portugal desde 1911 até os dias atuais. Inicialmente baseada em uma abordagem paternalista-repressiva, passou por uma fase de proteção social nos anos 1960-1999, até as reformas de 1999 que separaram os regimes de proteção e intervenção na delinquência juvenil e estabeleceram os direitos e princípios da Lei Tutelar Educativa.
A HFMS Szabadegyetem 2015. november 18-i ISO 55000 Vagyongazdálkodás szemináriumának előadása.
Szabványok és szabványosítás - amit okvetlenül tudnunk kell
HFMS Free University 18.11.2015
Basics on Standards and Standardisation
Teks ini membahas tentang evolusi primata dan manusia berdasarkan penelitian paleoantropologi. Mahluk primata pertama muncul 70 juta tahun lalu dan berkembang menjadi berbagai cabang, termasuk hominid yang merupakan leluhur manusia. Beberapa primata pendahulu manusia antara lain Pithecanthropus yang hidup di Indonesia dan Australopithecus di Afrika. Manusia pertama adalah Homo Erectus yang berevolusi menjadi Homo Sapiens modern
Parc Balear Innovation and Technology (ParcBit)Fundació Bit
This presentation contains what is the Parc Balear Innovation and Technology (ParcBit), which infraestructures ofers and the services to the enterprises and entrepreneurs.
Este documento presenta una serie de objetivos y estrategias para fortalecer el sistema educativo ecuatoriano de acuerdo al Plan Nacional del Buen Vivir 2013-2017. Los objetivos incluyen mejorar la cobertura y calidad de la educación, dotar de infraestructura adecuada a las escuelas, ampliar la oferta educativa para poblaciones históricamente excluidas, y fortalecer la formación de docentes. Las estrategias se enfocan en mejorar la prestación de servicios educativos, ampliar la cobertura de educación inicial
This document provides an overview of R.S Fasteners, including information about the company, its products, customers, and management structure. Some key details include:
- R.S Fasteners was established in 1980 and manufactures nuts, bolts, and other metal components.
- The company has an annual production capacity of 2,000 metric tons across its 10,000 square meter manufacturing plant.
- It supplies over 350 items to around 110 customers in various industries like automotive, agriculture, chemicals, and more.
- R.S Fasteners is managed by three partners who oversee areas like sales, purchasing, and production.
- The company aims to be a
This document provides an overview of R.S Fasteners, including information about the company, its products, customers, and management structure. Some key details include:
- R.S Fasteners was established in 1980 and manufactures nuts, bolts, and other metal fasteners.
- The company has an annual production capacity of 2,000 metric tons across its 10,000 square meter manufacturing plant.
- It supplies over 350 items to around 110 customers in various industries like automotive, agriculture, and engineering.
- R.S Fasteners is ISO certified and produces products from various materials to customer specifications.
- Total Raw Material Cost: Rs. 3,11,000 per month, Rs. 9,33,000 for 3 months and Rs. 37,32,000 annually.
*Machinery Requirement:
Item Qty. Rate Total Cost
Bottling Machine 1 5,00,000 5,00,000
Labeling Machine 1 3,00,000 3,00,000
Mixing Machine 1 2,00,000 2,00,000
Total Machinery Cost: Rs. 10,00,000
*Other Fixed Assets: Building - Rs. 5,00,000
*Working Capital Requirement (3 months):
Raw Material
This document provides information about a project report on Sparsh hands wash pvt. ltd. prepared by Nikunj M. Pankhaniya. It includes an index, preface, declaration, acknowledgements and details about the general information, production, marketing, human resources and finance departments. Financial details include a total project cost of Rs. 1.35 crore to be funded 60% through own contribution and 40% through borrowing. Sales are projected to be Rs. 50 lakh in 2017-18 growing to Rs. 75 lakh in 2018-19.
Project report on N.K Proteins Ltd by Jawid JoyaJawid Joya
The document provides information about an industrial visit to N.K Proteins Ltd, including:
1. An overview of the company's production processes which involve degumming, neutralization, bleaching, filtration and deodorization to refine various edible oils from raw materials like soy, cottonseed, sunflower and groundnut.
2. Details about the company's quality policy and processes to ensure production of high quality edible oils meeting domestic and international standards.
3. Descriptions of the company's main products - refined groundnut oil, corn oil, cottonseed oil, soybean oil and sunflower oil.
This document is a business plan for a candle manufacturing business called J&J Industries located in Metoda GIDC, Rajkot, Gujarat. The business will be run as a partnership between Mona Dharsandia and Jay A. Jilka, who will focus on production and personnel and marketing and finance, respectively. The plan outlines the raw materials, production process, capacity, costs, risks, and advantages of the business. The total investment is estimated at Rs. 2,777,700 with fixed capital of Rs. 2,720,000 and working capital of Rs. 674,400.
The document provides a business plan for Sky Shampoo Pvt Ltd, a partnership firm producing shampoo. It includes details of the three partners and their roles, justification for the location chosen, descriptions of three shampoo products, the manufacturing process, suppliers, the market and competitors. Financial details include projected annual sales of Rs. 1.1 crore, raw material requirements and costs. The plan aims to establish a profitable shampoo production business through quality products, competitive prices, advertising and effective distribution channels.
This document provides information about a summer training project completed at Chandra Beverages Pvt. Ltd., which is a franchise of Parle Agro that produces Bailey packaged drinking water. It includes an introduction to the company and Parle Agro, details about the Bailey water production process, objectives of the training project, methodology used, and conclusions reached. The training was intended to help bridge gaps between classroom education and real-world business environments.
This document is a thesis submitted for the degree of Bachelor of Technology in Business Administration at VIT University. It examines the impact of customer satisfaction on business in a B2B context. The thesis includes an introduction outlining the objectives, motivation and background of the study. It provides context on the chemical industry globally and in India, and details about the company Enviros India. It also reviews relevant literature on topics like B2B marketing strategies, value co-creation, trust in global B2B services, and challenges of marketing in a global context.
The document provides details for a business plan for a proposed small-scale wire enamels manufacturing unit. It includes information on the promoters and their backgrounds, justification for the selected location, the production process, implementation schedule, fixed assets required, working capital needs, total projected funds required and sources of capital. The total capital required is Rs. 69,90,000 which will be sourced through 60% owned capital of Rs. 41,94,000 from the partners and 40% borrowed capital of Rs. 27,96,000.
The document provides details for a business plan for a proposed small-scale wire enamels manufacturing unit. It includes information on the promoters and their backgrounds, justification for the selected location, the production process, implementation schedule, fixed assets required, working capital needs, total projected funds required and sources of capital. The total capital required is Rs. 69,90,000 which will be sourced through 60% owned capital of Rs. 41,94,000 from the partners and 40% borrowed capital of Rs. 27,96,000.
This document provides information about a product project report on a Royal pressure cooker industry. It discusses the promoter's background, justification for the location in Shaper, Veraval, organization structure, vision, mission, production capacity, quality control measures, suppliers, and the market potential for pressure cookers. The industry plans to produce 36,000 pressure cookers annually using a single shift system and targeting the domestic market in India.
To map brand performance of videocon brand and competition for colour televis...Supa Buoy
Hi Friends
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The document is an industrial visit report for Rado Industries located in Rajkot, India. It provides information on the company's history, organizational structure, production process, products, machinery, and quality control procedures. Some key details include:
- Rado Industries was established in 1975 and produces parts for diesel engines like main bearing housings and lubricating oil pumps.
- It has a private company organizational structure led by a Chairman and Managing Director with departments for production, personnel, finance, and marketing.
- The production process involves casting, machining, and finishing raw materials into parts on CNC machines. It has an annual production capacity of 5,600 metric tons.
- Quality is
This document discusses a business plan for a mini cement industry project. It begins by thanking the educational institution and guide for their support and guidance. It then outlines the project details including the promoters and their experience, location justification, infrastructure, market analysis, production process, financial details, and break even analysis. The overall purpose is to determine the viability and profitability of starting a mini cement industry business.
This document provides information on a product project report for a mobile stove produced by Tappen Industry Pvt. Ltd. It includes details about the owner, proposed location in Rajkot, and organizational structure. The production department section introduces the mobile stove product, which uses chemical tablets instead of wood or coal for cooking. It has a low weight of 20 grams but high capacity of 50 kg. The stove can be used for tea, coffee, cooking meals, and heating water on the go.
SUMMER INTERNSHIP PROJECT [SIP] – 2014 A PROJECT REPORT On “A Study of...Pritesh Radadiya
This document is a report submitted by Nikunj J. Selarka for their MBA internship at Vinayak Industries. The report provides an overview of Vinayak Industries, including its history as an international trading company specializing in agricultural commodities since 2001. It discusses the company's products, customers, vision, mission, and organizational structure. The report also includes an analysis of the wheat export industry and Vinayak Industries' role in it as one of the leading wheat exporters from India.
final copy of internship report copy.docxSHABEENA16
This document provides an internship report on an organization study conducted at Sanjivani Pipes and Fittings Ltd in Devalkunda. It begins with an introduction to the PVC pipes and fittings industry and provides background information on the company. The report then describes Sanjivani's vision, mission, quality policy, and workflow processes. It explains the various production stages from raw material processing to extrusion, cooling, stretching, cutting and coupling. Finally, it outlines the objectives of the study which include understanding the company's operations, structure, manufacturing processes, and marketing strategies.
This document provides a business plan for a proposed cold drinks production business. It includes sections on the proprietors' background, justification for the location, market potential, production process, raw materials, implementation schedule, costs, sources of capital, financial projections, and risk factors. The key details are that three partners plan to invest Rs. 3 million to establish a small-scale cold drinks production unit in Rajkot, Gujarat with an expected annual profit of Rs. 1 million.
1. A
Project Report
On
“Wine manufacturing”
Submitted by:
Mr. Deshmane Vikas G.
M.B.A. 3rd Sem
Guided by
Lect. Noorin Panjwani
SUBMITTED TO
Institute Of Technology & Management Nanded.
UNDER TO
Swami Ramand Teerth Marathwada University,
Nanded
2011 - 2012
2. CERTIFICATE
This is to certify that
Mr.Deshmane Vikas G.
Has submitted a project report on
SMALL-SCALE INDUSTRIES OF
“Wine Manufacturing”
And has been successfully completed the project in MBA.III semester of
Institute of Technology & Management studies under Swami Ramanand Teerth
Maratwada, University and in this volume he has submitted a satisfactory report
about it, during the academic year 2011-2012.
Lect.Noorin Panjwani
(Project Guide)
3. ACKNOWLEDGEMENT
With great pleasure, I wish to express my deep sense of gratitude towards
Dr.S.B.Thorat Sir Director of “ITM college”, for his constant interest &
guidance.
I must take this opportunity to record my thanks to Lect. N.D.Shinde Sir
(HOD) & all other staff members who have directly or indirectoly helped me
during Project Report on “WINE MANUFACTURING”.
I take this opportunity to express my particular appreciation to my project
guide Lect. Noorin Panjwani who provided me valuable information and
guideline about the project from time , without which it would have been very
difficult to complete the task.
I wish to thanks my parents, friends for their constant support and guidance for
fulfilling this project Report.
Mr.Deshmane Vikas G.
MBA 3rd Sem
4. DECLARATION
I, hearby decalar that the project titled “Wine Manufacturing”
carried out by me under guidance & supervision Lect.Noorin Panjwani
Institute of Technology & Management Nanded studies under Swami Ramanand
Teerth Maratwada University, Nanded is an original & bonafied project
work & is not submitted earlier for the award of any degree or diploma
either inpart or in full this or any other university
Place: - Nanded Mr. Deshmane Vikas G.
Date: - 15/11/2011 MBA 3rd Sem
5. CONTENTS
1. INTRODUCTION
2. MARKET POTENTIAL AND COMPETITION
3. LEGAL FORMALITIES
4. PLANT LOCATION AND SIZE OF THE UNIT
4. PICTORIAL REPRESENTATION OF THE PLANT LAY OUT
5. RAW MATERIALS AND THEIR USES
5. PROCESS OF MANUFACTURING
6. MARKETING STRATEGY
7. SOURCES OF FINANCE
8. COST OF THE PROJECT
9. TOTAL FIXED CAPITAL
10. WORKING CAPITAL REQUIREMENT
11. SALARY AND WAGES
12. COST OF THE PRODUCTION
13. PROFITABILITY
14. BREAK EVEN POINT
15. CONCLUSION
6. PROJECT AT GLANCE
1. NAME OF THE INDUSTRY : Royal Wine Manufacturing
2. NAME OF THE ENTREPRENEUR : Manish R. Agrawal
3. QUALIFICATION : B.COM
4. LOCATION OF FACTORY : M.I.D.C. NANDED
5. MANPOWER : 23 EMPLOYEES
6. FIXED CAPITAL : RS 58,02,500
7. WORKING CAPITAL : RS 37,15,500
8. TOTAL INVESTMENT : RS 95,18,000
9. COST OF PRODUCTION : RS 1,51,73,500
10 NET PROFIT : RS 38,75,897
11. BREAK EVEN POINT : Rs.28.74%
7. INTRODUCTION
Wine is an alcoholic beverage made by fermentation of grapes or grape juice. It is the most
popular beverage, associated with happiness, celebrations and festivities. Global market for wine
is estimated at 25 billion liters.
Many varieties of wines are made throughout the world. French wines are most popular.
The general classification of wines refers to red wines (made from sugar cane without removing
the skins), white wines (made from grape juice) and sparkling wines. The alcohol content in
wine varies from 10 to 14 %.
Wine like beverages can also be made from other fruits and grains. These beverages are also
referred to as wines, with a prefix or suffix. Eg. Apple wine.
Compared to other countries, wine manufacture and consumption in India is
Insignificant. This is attributed to earlier period of prohibition in the country and higher Price
compared to spirits like whisky and brandy manufactured in the country, referred to as Indian
made liquors.
Wine manufacture on organized scale commenced in India with the setting up of
Champagne Indag`s plant in 1984 in the state of Maharashtra.
Few more units have come up after that. The wine manufacturing units are located in Nanded
district of Maharastra state as the climate there is found to be most suitable for grapes used for
wine making.
The Indian wine industry has been steadily growing over the last ten years. Wine is gradually
becoming a part of urban Indian life style. Rising incomes of Indian population, changing
demography and exposure to new culture is adding to the higher consumption. The market for
wine is expected to grow at over 20 % per annum. This scenario is promising to new
manufacturing units.
8. VISION OF THE PROJECT:-
“Wines the pre-eminent supplier to the global marketplace. One of Wine Vision's key strategie
is to make wine an integral part of Indian Culture”.
MISSION OF THE PROJECT:-
To provide jobs to skillful employees.
To develop the economy of the region.
To obtain maximum growth with minimum investment.
To use the modern technology to the wine mfg. industries.
SELECTION OF THE PROJECTS:-
The main reasons that encourage me to select this project are given as follows as
1. The main raw materials for the industry, i.e. sugarcane & other fruit easily available in
city.
2. The employees and labor are easily available.
MARKET POTENTIAL AND COMPETITION:-
Today, the wine Industries is growing in India very vastly and it requires new
businessman great opportunity in this field.
9. COMPETITOR:-
Deccan Bottling And Industries Pvt Ltd.
Pralhad Agencies Wine Shop.
COMPANY LOGO:-
ROYAL WINE
MANUFACTURING
MARKETING CHANNELS:-
The marketing channels plays important role in the distribution of the products to reach the
potential customers. The selection of the marketing channels is also important .so choose my
marketing channels as follows as
LEGAL FORMALITIES:-
For the starting a SSI unit, every unit has some legal formalities to complete for starting a new
business or to dissolve any industries. Here depicted some legal aspects which are necessary to
be completed by entrepreneurs.
1. No objection letters Director of industries.
2. Approval letter from Director of industries.
3. Power sanction assurance letter from Mahavitaran.
4. Certification of water supply.
5. Application for Telephone.
6. S.S.I Unit Registration.
7. Registration for sales Tax.
8. Registration of central Sales Tax.
9. Application for loan to State Bank of India.
10. Certificate from industrial pollution Office.
10. PRODUCTION MANAGEMENT:-
PLANT LOCATION AND SIZE OF THE UNIT:
The plant is located at following address:-
A-55, M.I.D.C.
NANDED
DIST –NANDED
STATE- MAHARASTRA
PIN CODE- 431606
From the purely economic point of view manufacturing unit should be located at the place which
can secure the maximum economics of production and distribution.
Industrial Production Requires
1] MACHINERY AND EQUIPMENT
2] SKILLED MANPOWER
3] MANAGEMENT.
4] ENERGY.
5] BANKING FACILITIES.
6] MARKETING FACILITIES.
7] COMMUNICATION FACILITIES.
8] TRANSPORT SERVICES.
Hence all the facilities are available at MIDC, Nanded. The site of unit requires approximately
1500 sq. Mt. Area for production proposes therefore production unit is at MIDC Nanded.
11. The Factors Influenced to choose the plant-layout are as follows:-
1. Availability of raw materials:-
All the traders of the sugar cane & other fruit are within 10 Km. from factory. The
transportation cost is also very less.
2. Availability of skilful labour force:-
The engineers and fitter, Welders are easily available as many Technical Institutes are
here.
3. Good transportation facilities:-
The place is well connected to the Nanded Aurangabad road.
The place only 08 K.M away from the Nanded railway station.
It is located just 10 kms. From Nanded airport, this has direct flights to Mumbai
and Delhi.
4. Availability of the power and water supply:
The power supplied by the Maharashtra State Electricity Board (MSEB), at the rate of
Rs.4.25 for the commercial use.
The water is available from the natural sources like ponds and rivers.
12. PICTORIAL REPRESENTATION OF THE PLANT LAY OUT:-
Entry gate Office Exit gate
Canteen
I
Inventories store
Open space
Toilets
Workshop Scrap room
13. RAW MATERIALS AND THEIR USES:-
As mentioned above, the wine sugar cane itself contains all the necessary ingredients for wine:
pulp, juice, sugars, acids, tannins, and minerals. However, some manufacturers add yeast to
increase strength and cane or beet sugar to increase alcoholic content. During fermentation,
winemakers also usually add sulfur dioxide to control the growth of wild yeasts. The main raw
material required in wine manufacturing is fruits. But other materials also play a vital role which
is as follows:-
1) Sugar Cane
2) Apples
3) Blackberries
4) Grapes
5) Honey
6) Milk
7) Rice
8) Wheat
9) Potatoes
10) Rye
11) Packing Material
14. The Manufacturing Process:-
The process of wine production has remained much the same throughout the ages, but new
sophisticated machinery and technology have helped streamline and increase the output of wine.
Whether such advances have enhanced the quality of wine is, however, a subject of debate.
These advances include a variety of mechanical harvesters, grape crushers, temperature-
controlled tanks, and centrifuges.
The procedures involved in creating wine are often times dictated by the Sugar Cane and the
amount and type of wine being produced. Recipes for certain types of wine require the
winemaker (the vintner) to monitor and regulate the amount of yeast, the fermentation process,
and other steps of the process. While the manufacturing process is highly automated in medium-
to large-sized wineries, small wineries still use hand operated presses and store wine in musty
wine cellars.
A universal factor in the production of fine wine is timing. This includes picking Sugar Cane at
the right time, removing the must at the right time, monitoring and regulating fermentation, and
storing the wine long enough.
The wine-making process can be divided into four distinct steps: harvesting and crushing Sugar
Cane; fermenting must; ageing the wine; and packaging.
15. Harvesting and Crushing Grapes:-
1. Vineyardists inspect sample clusters of wine grapes with a refractometer to determine if the
grapes are ready to be picked. The refractometer is a small, hand-held device (the size of a
miniature telescope) that allows the vineyardist to accurately check the amount of sugar in the
grapes.
2. If the grapes are ready for picking, a mechanical harvester (usually a suction picker) gathers
and funnels the grapes into a field hopper, or mobile storage container. Some mechanical
harvesters have grape crushers mounted on the machinery, allowing vineyard workers to gather
grapes and press them at the same time. The result is that vineyards can deliver newly crushed
grapes, called must, to wineries, eliminating the need for crushing at the winery. This also
prevents oxidization of the juice through tears or splits in the grapes' skins.
Mechanical harvesters, or, in some cases, robots, are now used in most medium to large
vineyards, thereby eliminating the need for hand-picking. First used in California vineyards in
1968, mechanical harvesters have significantly decreased the time it takes to gather grapes. The
harvesters have also allowed grapes to be gathered at night when they are cool, fresh, and ripe.
3. The field hoppers are transported to the winery where they are unloaded into a crusher-
stemmer machine. Some crusher-stemmer machines are hydraulic while others are driven by air
pressure.
The grapes are crushed and the stems are removed, leaving liquid must that flows,
Once at the winery, the grapes are crushed if necessary, and the must is fermented, settled,
clarified, and filtered. After filtering, the wine is aged in stainless steel tanks or wooden vats.
White and rose wines may age for a year to four years, or far less than a year. Red wines may
age for seven to ten years. Most large wineries age their wine in large temperature-controlled
stainless steel tanks that are above ground, while smaller wineries may still store their wine in
wooden barrels in damp wine cellars.
either into a stainless steel fermentation tank or a wooden vat (for fine wines).
16. Fermenting the must:-
4. For white wine, all the grape skins are separated from the "must" by filters or centrifuges
before the must undergoes fermentation. For red wine, the whole crushed grape, including the
skin, goes into the fermentation tank or vat. (The pigment in the grape skins give red wine its
color. The amount of time the skins are left in the tank or vat determines how dark or light the
color will be. For rose, the skins only stay in the tank or vat for a short time before they are
filtered out.)
5. During the fermentation process, wild yeast are fed into the tank or vat to turn the sugar in the
must into alcohol. To add strength, varying degrees of yeast may be added. In addition, cane or
beet sugar may be added to increase the alcoholic content. Adding sugar is call capitalization.
Usually capitalization is done because the grapes have not received enough sun prior to
harvesting. The winemaker will use a handheld hydrometer to measure the sugar content in the
tank or vat. The wine must ferments in the tank or vat for approximately seven to fourteen days,
depending on the type of wine being produced.
Ageing the wine:-
6. After crushing and fermentation, wine needs to be stored, filtered, and properly aged. In some
instances, the wine must also be blended with other alcohol. Many wineries still store wine in
damp, subterranean wine cellars to keep the wine cool, but larger wineries now store wine above
ground in epoxylined and stainless steel tanks. The tanks are temperature-controlled by water
that circulates inside the lining of the tank shell. Other similar tanks are used instead of the old
redwood and concrete vats when wine is temporarily stored during the settling process.
After fermentation, certain wines (mainly red wine) will be crushed again and pumped into
another fermentation tank where the wine will ferment again for approximately three to seven
days. This is done not only to extend the wine's shelf life but also to ensure clarity and color
stability.
The wine is then pumped into settling ("racking") tanks or vats. The wine will remain in the tank
for one to two months. Typically, racking is done at 50 to 60 degrees Fahrenheit (10 to 16
degrees Celsius) for red wine, and 32 degrees Fahrenheit (0 degrees Celsius) for white wine.
17. 7. After the initial settling (racking) process, certain wines are pumped into another settling tank
or vat where the wine remains for another two to three months. During settling the weighty
unwanted debris (remaining stem pieces, etc.) settle to the bottom of the tank and are eliminated
when the wine is pumped into another tank. The settling process creates smoother wine.
Additional settling may be necessary for certain wines.
8. After the settling process, the wine passes through a number of filters or centrifuges where the
wine is stored at low temperatures or where clarifying substances trickle through the wine.
9. After various filtering processes, the wine is aged in stainless steel tanks or wooden vats.
White and rose wines may age for a year to four years, or far less than a year. Red wines may
age for seven to ten years. Most large wineries age their wine in large temperature-controlled
stainless steel tanks that are above ground, while smaller wineries may still store their wine in
wooden barrels in damp wine cellars.
10. The wine is then filtered one last time to remove unwanted sediment.
The wine is now ready to be bottled, corked, sealed, crated, labeled, and shipped to distributors.
Packaging:-
11. Most medium- to large-sized wineries I now use automated bottling machines, and most
moderately priced and expensive wine bottles have corks made of a special oak. The corks are
covered with a peel-off aluminum foil or plastic seal. Cheaper wines have an aluminum screw-
off cap or plastic stopper. The corks and screw caps keep the air from spoiling the wine. Wine is
usually shipped in wooden crates, though cheaper wines may be packaged in cardboard.
18. List of the machine to be used in the manufacturing process and their cost of
purchase:-
RS. 2,25,000.00
Fermentation Machine
RS. 3,50,000.00
Automatic Cylinder Wine Cap
20. MARKETING MANAGEMENT:-
MARKETING STRATEGY
Demand and competition to our product is very high and the forecast is done to improve and
occupation of the product.
DISCOUNT:-
Discounts are given to the regular customers and also gifts given on some festivals which will
increase the sales by getting new customers.
Gifts may be of various types such as calendar, dairy, etc, the rural people are many more attract
to this scheme.
PROMPT DELIVERY AND CORRESPONDENSE:-
For success of any unit daily prompt correspondences creates goodwill to industry and through
which we can give proper attention to our customer. Whole sales, retails, agencies for their
complaints etc.
SCHEMES:-
For successful launching different schemes are given on the Bulk purchase of product.
ADVERTISING:-
Advertising attracts the customers and helps a lot get them to purchase your product or service.
For the advertisement of the product by the following ways:-
A] Local Cable Network
B] Stickers
C] Local Newspapers
D] Banner
E] Official Telephone Directories.
By this approach of advertisement result in increase income from Sales which
exceeds the cost of advertising. In addition to promoting a specific product or service
advertisement helps to create the image of firm.
21. FINANCIAL MANAGEMENT:-
SOURCES OF FINANCE:-
Supply of finance is very important factor in the establishment of an enterprise. Finance is the
life line of the business. Finance deals with the arrangements of the sufficient capital for the
smooth run of the organization. Following are the certain sources of the scheme of the finance.
A) OWN CAPITAL:-
According to the rules set up by various financial institution 25% to 35% of the capital should be
the own investment of the entrepreneur. 30% of the project cost will be financed by the promoter
himself.
B) TERM LOAN FROM THE COMMERCIAL BANKS:-
State Bank of India, MIDC, Nanded’s lend Rs. 33,31,300.00/ at the rate 11%
C)TERM LOANS FROM THE NATINAL SMALL INDUSTRIES CORPORATION:-
NSIC provides loans at 8.5% to small scale industries for the development of the working capital
requirement.
22. COST OF THE PROJECT:-
SR.NO PARTICULARS AMOUNT
01 Land 12,00,000.00
02 Site development 40,000.00
03 Building 11,00,000.00
03 Plant and machinery 26,50,000.00
04 Furniture and Misc 2,00,000.00
05 Preliminary and preoperative exp. 85,000.00
06 Depreciation 5,27,500.00
06 Working capital (3months) 37,15,500.00
TOTAL 95,18,000.00
MEANS OF FINANCE:-
SR.NO RATE OF PARTICULARS AMOUNT
INTEREST
01 NIL Promoters Capital 28,55,400.00
02 11% Punjab National Bank 33,31.300.00
03 8.5% NSICL 33,31,300.00
TOTAL 95,18,000.00
23. TOTAL FIXED CAPITAL:-
SR.NO PARTICULARS AMOUNT
01 Land 12,00,000.00
02 Site development 40,000.00
03 Building 11,00,000.00
03 Plant and machinery 26,50,000.00
04 Furniture and Misc 2,00,000.00
05 Preliminary and preoperative exp. 85,000.00
06 Depreciation 5,27,500.00
TOTAL 58,02,500.00
SITE DEVELOPMENT:-
SR. No Particulars Cost of the Amount
items
O1 Filling of the land 11,000.00 11,000.00
02 Fencing 12,000.00 12,000.00
03 Gardening 7,000.00 7,000.00
04 Gates 10,000.00 10,000.00
Total 40,000.00 40,000.00
24. BUILDING:-
SR. No Particulars Cost of the Amount
items
01 Corporate office 1,50,000 1,00,000.00
02 Work shop 9,00,000 5,00,000.00
03 Toilets 1,75,000 75,000.00
04 Store room 6,00,000 4,25,000.00
Total 18,75,000 11,00,000,00
PLANT AND MACHINERY:-
SR. No Particulars Quantity Amount
01 Harvesting machine 02 5,50,000.00
02 Cylinder wine cap 04 14,00,000.00
03 Bottling machine 04 8,10,000.00
04 Fermentation machine 04 8,80,000.00
Total cost 26,50,000.00
PRELIMINARY AND PRE.OPERATIVE EXPENSES:-
SR. No Particulars Amount
01 Deposit for power ,water , telephone 23,000.00
02 Loan application process fee 8,000.00
03 Legal stamp duty and registration 20,000.00
04 Travelling 12,000.00
05 Consultancy 22,000.00
Total 85,000.00
25. FURNITURE AND MICELLANOUS ASSETS:-
SR. No Particulars Quantity Amount
O1 Furniture
Office chairs 8set 5,000.00
Almirah 4 20,000.00
Racks 10 18,000.00
Tables 2 15,000.00
Computer and accessories 3 70,000.00
Photocopy machine 1 43,600
Fans 8 6,400.00
Sofa 1 10,000.00
02 Work shed ------- 12,000.00
Total 2,00,000.00
DEPRECIATION (P.A):-
SR. No Type of Assets Cost of Assets Rate of Amount
Dep.
01 Plant and machinery 26,50,000.00 15% 3,97,500.00
02 Furniture 2,00,000,00 10% 20,000.00
03 Building 11,00,000.00 10% 1,10,000.00
Total 39,50,000.00 5,27,500.00
26. WORKING CAPITAL REQUIREMENT:-
SR. No Particulars 1 month 3 month
01 Raw materials 10,00,000.00 30,00,000.00
02 Salary and wages 1,70,500.00 5,11,500.00
03 Other manufacturing 30,000.00 90,000.00
expenses
04 Power and fuels 20,000.00 60,000.00
05 Selling and office 18,000.00 54,000.00
expenses
Total 11,63,000.00 37,15,500.00
1. SALARY AND WAGES:-
SR.No Name of the No Per Salary/Head Salaries/Month Salaries/Year
Post Post
01 Manager 01 30,000.00 30,000.00 3,60,000.00
02 Supervisor 01 15,000.00 18,000.00 1,80,000.00
03 Skilled 05 10,000.00 50,000.00 6,00,000.00
04 Unskilled 10 3,000.00 1,20,000.00 3,60,000.00
05 Watchman 04 2,000.00 8,000.00 96,000.00
06 Sales 02 18,750.00 37,500.00 4,50,000.00
Manager
Total 20,46,000.00
27. 2. POWER AND FUELS:-
SR.No Particulars P.M. P.A.
01 Fuels 8,000.00 96,000.00
02 Power 12,000.00 1,44,000.00
Total 20,000.00 2,40,000.00
3. OTHER MANUFACTURING EXPENSES :-
SR.No Particulars P.M. P.A.
01 Paints 5,000.00 60,000.00
02 Packaging materials 25,000.00 3,00,000.00
Total 30,000.00 3,60,000.00
4. OFFICE,SELLING, DISTRIBUTION EXPENSES:-
SR.No Particulars P.M. P.A.
01 Postage and stationeries 2,000.00 24,000.00
02 Telephone bills/internets 4,000.00 48,000.00
03 Transportation 12,000.00 1,44,000.00
Total 18,000.00 2,16,000.00
28. VARIABLE COST:-
SR.No Particulars P.M. P.A.
01 Raw materials (100%) 10,00,000.00 1,20,00,000.00
02 Wages (80%) 1,36,000.00 16,36,800.00
03 Power and fuels (90%) 18,000.00 2,16,000.00
04 0ther manufacturing expense 30,000.00 3,60,000.00
(100%)
05 Interest w/c loans (80%) 27,373.00 2,93,154.00
06 Interest term loans (20%) 4,719.00 56,632.00
07 Selling and administrative 18,000.00 2,16,000.00
expenses (100%)
Total 12,31,549.00 1,47,78,586.00
FIXED COST:-
SR.No Particulars P.M. P.A.
01 Wages (20%) 34,100.00 4,09,200.00
02 Power and fuels (10%) 2,000.00 24,000.00
03 Interest on w/c (20%) 6,107.00 73,289.00
04 Interest on term loans (80%) 21,152.00 2,26,528.00
05 Office, selling, distribution 18,877.00 2,16,000.00
expenses (90%)
06 Depreciation (100%) 43,958.00 5,27,500.00
Total 1,23,044.00 14,76,517.00
29. COST OF THE PRODUCTION:-
SR. No Particulars 1 month 1 year
01 Raw materials 10,00.000.00 1,20,00,000.00
02 Salary and wages 1,70,500.00 20,46,000.00
03 Other manufacturing 30,000.00 3,60,000.00
expenses
04 Power and fuel 20,000.00 2,40,000.00
05 Depreciation
i)plant & machines@15% 33,125.00 3,97,500.00
ii)furniture@10% 1,666.00 20,000
iii)building@10% 9,166.00 1,10,000.00
Total 12,64,459.00 1,51,73,500.00
ESTIMATED SALE:-
SR. No Items No items Price /item Monthly Annually sales
sold sales
/month
01 Air 04 2,50,000.00 10,00,000.00 1,20,00,000.00
receiver
02 MS 09 50,000.00 4,50,000.00 54,00,000.00
Hoppers
13 14,50,000.00 1,74,00,000.00
30. PROFITABILITY:-
SR.No Particulars P.M P.A.
01 Sales 16,59,583.00 1,99,15,000.00
02 Less Cost of production 12,64,458.00 1,51,73,500.00
03 Gross 3,95125.00 47,41,500.00
profit
04 Less Office, selling, 18,000.00 2,16,000.00
distribution
05 Less Interest on loan
@11% (PNB) 30,536.00 3,66,443.00
@8.5%(SIDC) 23,596.00 2,83,160.00
06 Net profit 3,22,991.00 38,75,897.00
31. BREAK EVEN POINT:-
Formula Used;
FIXED COST
B.E.P= _______________
CONTRIBUTION
CONTRIBUTION= SALES-VARIABLE COST
CONTRIBUTION= Rs 1,99,15,000.00 – Rs 1,47,78,586.00
= 51,36,414.00
14,76,517.00
B.E.P= _____________ X 100 = 28.74%
51,36,414.00
32. CONCLUSION:-
I have chosen this product to introduce in Maharashtra state as this industry is in growth.
This wine industry is emerging as a food drink & government is also focusing for growth of
it they are providing incentives for the wine industry, so this mine industry will have a ample
scope in future.