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Cereal Processing and Cereal Based Foods (Rice, Dal, Pulses, Oat, and Wheat), Sugar and Value Added Products Manufacturing Plant, Detailed Project Report, Profile, Business Plan, Industry Trends, Market Research, Survey, Manufacturing Process

Wednesday, February 22, 2017

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Cereal Processing and Cereal Based Foods (Rice, Dal, Pulses, Oat, and Wheat), Sugar and Value Added Products 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

A cereal is any grass cultivated for the edible components of its grain (botanically, a type of fruit called a caryopsis), composed of the endosperm, germ, and bran. Cereal grains are grown in greater quantities and provide more food energy worldwide than any other type of crop; they are therefore staple crops. Oats, barley, and some food products made from cereal grains.  It is a common breakfast meal. Cereals are used for both human and animal food and as an industrial raw material.  The kind of cereal eaten for breakfast is called breakfast cereal. Wheat, rice, corn (maize), rye, oats, barley, sorghum, and some of the millets are common cereals.

Cereal processing is complex. The principal procedure is milling—that is, the grinding of the grain so that it can be easily cooked and rendered into an attractive foodstuff. Cereals usually are not eaten raw, but different kinds of milling (dry and wet) are employed, depending on the cereal itself and on the eating customs of the consumer.

Primary processing of cereals includes cleaning, grading, hulling, milling, pounding, grinding, tempering, parboiling, soaking, drying, sieving.

Secondary processing of cereals (or 'adding value' to cereals) is the utilisation of the primary products (whole grains, flakes or flour) to make more interesting products and add variety tothe diet. Secondary processing of cereals includes the following processes: fermentation,baking, puffing, flaking, frying and extrusion.

India is the world's second largest producer of Rice, Wheat and other cereals. The huge demand for cereals in the global market is creating an excellent environment for the export of Indian cereal products. India is not only the largest producer of cereal as well as largest exporter of cereal products in the world. India's export of cereals stood at Rs. 40,433.24 crore during the year 2015-16. Rice (including Basmati and Non Basmati) occupy the major share in India's total cereals export with 93.60% during the same period. Whereas, other cereals including wheat represent only 6.40 % share in total cereals exported from India during this period. India have been offering incredible opportunities as they have an abundant amount of raw materials and a wide availability of cheap labor.

Cereal market, at a growing stage with few national and international players, has captured a large share of thepie, witnessed healthy year-on-year growth in the past couple of years, and is positive about future businessgrowth. In terms of product offerings, players will need to focus more the enhanced variety and innovation, andalso on efforts to boost consumer trials.

 

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