Agro based industries is being flourished in a manner which has not been ever seen in the past it has manifold of purposes. A complete hand book covering fifteen most profitable agrobased industries and contains detailed profile on each industry has been presented with great efforts & care, considering the latest technologies, available market survey, machinery & raw material suppliers, project estimation etc.
DEHYDRATED ONIONS & ONION POWDER
INTRODUCTION
Dehydrated Onions
have been produced in small quantities since the nineteenth century as
dehydrated onions were supplied to British naval expeditions. Dehydrated onions
have been produced in sizable quantities during subsequent wars, primarily for
consumption by armed forces and also for civilians. The processing techniques
employed in the production of dehydrated onions have been improved greatly since
world war II, particularly since the late nineteen fifties, and as a result the
quality of dehydrated vegetables has much improved. At the same time the demand
for convenience foods have been increasing and dehydrated onions have benefited
accordingly.
The
latest dehydration process appears to be a variation on the air-drying process
and is based on the principal of vapour pressure differentials, using air
circulated around the onions at relatively low temperatures to ‘sweet’ the
water from the food. It is reported that this method of dehydration prevents a
crust forming on the outside of the pieces of food and that the low temperatures
have less effect on flavour, texture, colour and vitamin contents of onion than
do the higher temperatures used in conventional hot air-drying methods.
USES
OF DEHYDRATED ONIONS
Dehydrated
onions are used chiefly as a constituent in various food products. There is a
demand for dehydrated onions for use as culinary onions, both by large catering
concerns-institutions and industrial canteens; and for domestic use.
The
other use of dehydrated onions is in the manufacture of dried soups-once
virtually the sole outlet for these products, but now declining in relative
importance as other applications including used in canned soups and stews, baby
foods, fish meat and bakery products and more recently in dried
‘ready-meals’ have been developed.
B.I.S.
SPECIFICATION
B.I.S.
Specification needed for dehydrated onions is IS: 4452 code number which can be
obtained from:
MARKET
SURVEY
Onions comprises 44
percent or more of total export of dehydrated vegetables from India. Export rose
from 10,259 tons in 1992 to 12,911 tons in 1994. Export of dehydrated onions in
air tight containers (assumed to be mostly onion powder) rose from 7895 tons in
1990 to 11234 tons in 1990 to 11234 tons in 1995.
Egypt
is the major supplier throughout the period from 1970 to 1995 in the
International market, supplying 38 percent of the total. Hungary is the second
most import supplier, accounting for 18 and 14 percent of the total supply,
followed by Bulgaria and Romania.
Recently
imports from the United States rose to 29 percent of the total, as against 24
percent from Egypt, 14 percent from Bulgaria, 8 percent from Hungary and 6
percent each from Lebanon and the Netherlands. In domestic market of India, the
demand has increased from 20,982 tons in 1990 to 29,062 tons in 1994 of
dehydrated onions. Moreover, the steady increase in tourism industry with
increase in Indian population has increased a lot of demand of the onions in off
season.
ROASTED AND FRIED DRY FRUITS, GROUND NUT, GRAMS, PEAS ETC.
(IN POUCHES)
INTRODUCTION
The
cultivation groundnut originated in South America and is now grown in 82
countries in the world and India is the largest producers of the crop. India,
China, Nigeria, U.S.A. and Sri Lanka account for four-fifths of the world’s
groundnut production.
Besides
the use of ground nut as oil bearing seed, which constitute 40 to 50 percent of
the seed on weight basis. Its Kernels are eaten raw, roasted for sweetened.
Salted
groundnut is manufactured from the seeds after dehulling, followed by roasting
and blending with salt. Salted groundnut kernels are rich in protein and
vitamins A, B and some members of the B2 group. Their calorific value
is 349 cal./100 gm.
USE
& APPLICATIONS
Salted groundnut is
a convenient food item, which is taken with soft or hot drink in general. It
avoids the cumbersome job of peeling, cleaning and addition of salt separately.
With the change of life style and lack of time it is going to be more popular
day by day, especially in cities. In foreign countries such as Saudi Arabia
& Abu Dhabi people like salted groundnut very much with beverages and wines.
PROPERTIES
-
Salted groundnut is very tasty.
- Their
Calorific value is 349 per 100 gram.
Digestibility
of the proteins found in salted groundnuts is around 97.4% and biological value
57.9%. It is a cheap and rich source of fat, protein, carbohydrates, and
vitamins A, B, and B2, nicotinic acid, and vitamin E.
MARKET
SURVEY
No oil seeds other
than groundnut can fulfill simultaneously the energy and protein need required.
That is why it is consumed in various forms. Its oil is consumed in vanaspati-industry.
Its kernels are eaten in every corner of the country. Salted ground nuts
(kernels) are becoming more popular now a days within the country as well as
abroad. Export earnings through groundnut kernel H.P.S. has been a generative
source of foreign exchange for some years. A very progressive trend is observed
especially since last decade.
B.I.S.
SPECIFICATIONS
Although no I.S.I
Specification is available for “salted groundnut (kernels)” But I.S.: 9071
and I.S.: 4427-1967 may be consulted for better informations regarding groundnut
in general and groundnut kernels in particular for oil milling and table use.
I.S.:
10065-Groundnut Kernel Roasted.
I.S.:
4427-Groundnut Kernel Grading.
FRUIT PULP AND SQUASHES
INTRODUCTION
Fruits
most commonly used for preparing beverages are sweet orange, mandarin (sangtra),
sour lime (kagzi nimboo or limboo), lemon, grapefruit, grape, apple, mango,
pomegranate, phals (Grewla asiatica), Jamun (Eugenia jambolana), mulberry,
passio fruit etc. Tomato juice also become quite popular. Among the squashes,
sweetened orange juice, popularly known, as orange squash is the most popular.
USES
AND APPLICATIONS
Fruit
pulp and squash is used:
1.
For preservation of fruits for long time.
2.
Used for preparation Jam Jellies etc.
3.
Used for Nutrition fruit drinks.
B.I.S.
SPECIFICATIONS
Bureau
of Indian Standards has provided the following specification codes:
IS:
8123-1976 Fruit Juices
IS:
8124-1976 Fruit Juices
IS:
4936: 1968 Fruit Juices
IS:
5861-1970 Jams, Jellies and Farmalades.
MARKET
SURVEY
Market
opportunities for the sale of fruit juices, sauces, squash, pulp and ketchup,
syrups, vinegar, barley water, and canned fruits have increased considerably.
Apart from fruit juice the production level of other fruit processed products
like jam & jelly, sauces and ketchup, squashes are also increasing in a
considerable rate. Developing aesthetic sense in our societies now-a-days has
influenced the consumption of these products. Particularly in developing
countries like India. The consumption of these products is increasing day by day
and is expected to increase in future also. The trend of rates of other products
may be based on the trend of fruit juices. Overall consumption is expected to
increase as per capita consumption is still fairly low and must increase in
future.
Fruit
juices industry is a highly developing industry. The trend rate of growth of
apparent consumption being 22.45% and that of availability being 22.93%.
The
demand can further be increased by proper advertisement and market management
for each items. Seeing the demand and supply levels, we conclude that this
industry possesses an excellent future and can allure new entrepreneurs to
establish new unit for producing these products.
BEER
INTRODUCTION
Beer
is an alcoholic beverage made by fermentation of a farinaceous extract that is
obtained from a starchy raw material, like barley. Although it is possible to
replace barley with other starchy materials (e.g. rice, wheat, oats, or
potatoes) it is usually the preferred.
Barley
is extensively employed for manufacture of malt used in brewing and distilling
of beer. If we categories beer, we find four broad categories as follows:
1.
Pale Beer
2.
Dark Beer
3.
Strong Beer
4.
Special Beer
Alcoholic
drink industry has established itself in India as an organized industry. Besides
meeting the indigenous demand, some quantities of alcoholic drinks are exported
and there is considerably potential for developing exports. The broad objective
is not only to enable the Indian consumers to get a product of good quality but
also to help in promoting the export of this product.
PROPERTIES,
ISI SPECIFICATIONS AND REQUIREMENTS
The
properties of the finished beer vary with the type of beer and place of origin.
The importance of beer as a nutrient has been examined since 1950. The caloric
content of beer is significant, but not especially high. A 355 ml bottle of
average beer yields approximately 600 kJ. The calories are provided by the
unfermented residues and not by the alcohol. Besides its caloric value, beer
also contributes to the mineral requirements of the body and supplies useful
quantities of B-complex vitamins.
I.S.I.
REQUIREMENTS
1.
Freedom from Harmful Ingredients:
Beer shall be free
from any ingredients injurious to health.
2.
Preservatives:
Beer
may contain preservatives permitted under preventation of food adulteration act,
1954 and the rules framed there under.
3.Freedom
from added colouring matter:
Beer
shall be free from artificial colour except caramel produced from sugar.
4.Pasteurization:
Bottled
or canned beer shall be effectively pasteurized.
5.
Microbiological requirements:
Beer
shall be free from coliform bacteria, and other pathogenic microorganisms when
determined according to the method prescribed in 15 of IS: 3752-1962.
6.Organopaptic
Requirements:
Beer
shall be clear and have the characteristic colour, bouquet and roam of its type.
7.
Hygienic Conditions:
Beer
shall be manufactured in premises built and maintained under hygienic
conditions.
USES
Beer is used as
a soft alcoholic drink. It keeps the body warm and fresh by stimulating body
reactions providing energy to work. It is also used as medicine, for instance,
black beer is used as cure for cough and cold.
A special use of
beer is for the control of sodium intake in the treatment of disease such as
congestive heart failure, high blood pressure and certain kidney and liver
ailments. Beer cannot harbor any pathogenic germs because of its low pH value.
Beer is free from fat, it acts as a diaratic, and it promotes the fermentation
of gastric acid acting as an appetite inducer.
MARKET SURVEY
Beer
is a popular beverage all over the world. It is considered good for health in
the sense that being very less in alcoholic content i.e. 8 to 9% it is found
effective in improving apatite.
In
India about 32 units have been registered with DGTD with a total installed
capacity of the order of 132,202 kilo litres per annum. Production of beer
increased from 36416 KL in 1981 to 208046 by 1995 there by registering a
compound growth of 12.32% per annum. Production would have been still higher but
for the prohibition policy in some states.
The
growth in consumption would have been still higher had there not been
prohibition in several states of the Indian union. The magnificent growth in
beer consumption inspite of all these policy constraints could perhaps be
explained by the growing rate of migration to urban areas from rural areas from
rural areas, rise in income level, opening of more or more beer bars, issue of
additional licences for liquor shops and so on.
Beer
industry has been operating quite well. The capacity utilization during the last
few years has been around 139 percent.
CAFFEINE FROM TEA WASTE
INTRODUCTION
Caffeine
is widely used in pharmaceuticals. At present manufacturing capacity for
caffeine in the country is not sufficient to meet the growing demand. Caffeine
has an excellent export potential keeping in view large scale increase in the
demand of caffeine, the setting up of new plants is strongly recommended to meet
the additional requirements. Tea waste or coffee beans, lime water and
trichlorethylene are the starting raw materials for its manufacture. It is to be
lamented that caffeine is being imported in India, when huge quantities of tea
wastes are being burnt. Decaffeinated coffee has good export potential if coffee
beans are used as a raw material.
Regional
Research laboratory, Jorhat has developed a process for the production of
caffeine from tea waste and M/s. Assam pharmacy have put up a plant for the
same.
The
production of tea in India is estimated to be well over 640 million kg. per
year. In the processing of tea, 3-4 percent of the total amount comes out as tea
waste which is being wasted at present either by burning or as manure. Now this
tea waste is being utilized for manufacture of caffeine. Tea waste contains 3-4
percent caffeine. Manufactured from this teas waste, the import of the material
could be stopped.
USES
Caffeine
is widely used in pharmaceuticals as the free base and in mixtures such as
citrated caffeine and sodium benzoate. Caffeine is very useful as stimulant of
the central nervous system and as a diuretic. Caffeine gives definite relief
from fatigue and neuralgia. It is also used in headaches originating from eye
strains. It is also used in cola beverages.
It
is also a caradiac stimulate. Its most important physiological action is that on
the kidney causing an increased secretion of urine. Caffeine is exerted in the
urine unchanged but chiefly as dimethyl xanthine, methyl xanthine, and xanthine.
There are still more applications of caffeine as medicine.
PROPERTIES OF CAFFEINE
Caffeine
or 1,37-trimethylaxanthine or theine C8H10N4O2
occurs in tea, coffee, gurana, kola nuts and in small amounts in cacao,
caffeine is a white powder. It is soluble in boiling water and forms hydrates.
The hydrate looses its water completely above 100°C. Anhydrous caffeine melts
at 235-237, 50C. It sublimes completely at 176°C without decomposition. It is
odourless and has a very bitter taste.
MARKET SURVEY
Caffeine
and its compound have been shown to have many uses in pharmaceutical and food
industry.
Caffeine
is manufactured in India from tea waste (caffeine content 3.0-4.5%) available in
abundance from the tea gardens of Darjeeling, Jalpaiguri and Assam.
As
the production of soft drink increases the demand of caffeine is also likely to
increase.
The
consumption of caffeine is estimated to be 90 tonnes per year whereas only 60
tonnes are produced at the present.
READYMADE PROCESSED FOOD (CANNED FRUITS & VEGETABLES)
INTRODUCTION
Canning
or hermatic sealing is one of the most important commercial processes developed
in vegetables. The canning or hermatic sealing in metal or glass containers
after heat sterilization, food preservation is assured both by the destruction
organisms present in the container and by prevention of infection from outside
sources. Almost all the methods of preservation, excepting cold storage and
dehydration, are covered by the term canning, and the material preserved cover a
wide range including fruits and vegetables, fish and meat and milk and dairy
products, but nor powder and dry solids such as biscuit, cocoa and coffee, which
are sealed in tinplate container for protection against insects, dust and
moisture.
Besides
protecting foodstuffs against decoration, canning has helped in creating
products with great appeal to consumers. Canning has also helped to overcome
seasonal and regional gluts and scarcities, by preserving surpluses whenever and
wherever available, and making them available in all seasons over wide regions.
By utilizing surplus materials, the canning industry has not only prevented
wastage but also helped to stabilize prices.
USES AND APPLICATIONS
Canned
fruits and vegetables are consumed mainly in Big Cities like Delhi, Mumbai,
Kolkata, Bangalore, Madras etc. The potential of its consumption is rather
higher in big cities than small cities, because, inhabitants residing in small
cities prefer the fresh vegetables & fruits. However, the consumption of
canned fruits and vegetable is very high in Defence Department. Due to
non-availability of off-season fruits and vegetable, the canned fruits and
vegetables are getting awareness in our countries to fill the glut of the fruit,
and vegetables.
MARKET SURVEY
Due
to its unique geographical and climatic conditions India is gifted with a wide
range of fruits and vegetables. The present level of annual production of fruits
and vegetables in India is estimated at about 54 million tonnes, out of which
fruits constitute about 43%. Since fruits and vegetables are seasonal and are
highly perishable in nature, it is estimated (even though no systematic study
has been made) that there occurs a loss of 25 to 40% in various stages from
picking, packing, transportation, storage, marketing and consumption. Hardly,
9.3% of the fruits and vegetables produced in the country are used for
processing for their consumption in the off season as also for export out side
the country. There is, therefore, a vast potential to develop the industry by
integrating production with processing and marketing which will go a long way in
improving the national economy and benefit the grower and the consumer.
FUTURE SCOPE WITH REFERENCE TO
VIIITH PLAN
Owing
to rich horticultural potential that exists in the country, the fruit and
vegetable processing industry can play an important role in salvaging the
wastage by utilizing ‘CULL’ and sub-grade fruits, help in stablisation of
prices during the glut season, afford employment opportunity (as this industry
is labour intensive), meet the requirements of defence forced in border areas,
and last but not the least earn foreign exchange for the country. The present
concentration of the processing units is near the concentrated centres of
producing areas and near the consuming centres which are a major base for
domestic market, or near the export areas/port towns such units being, by and
large export oriented. There is a heavy concentration of the units in some areas
like Maharashtra, Tamil Nadu, U.P., West Bengal, kerala, Punjab, Karnataka,
Delhi, Gujarat and Andhra Pradesh as compared to some of the other places like
Bihar, Orissa and the states of Northe-Eastern Region, where the number of
processing units is much less. This is mainly due to the un-economic conditions
of processing obtaining in those area. It is not only the availability of fruits
and vegetables but also other factors like the cost of production, convenient
market and the availability of infrastructure facilities, which all together
contributed in the establishment of the processing units.
During
the last few years the fruits and vegetable processing industry has expanded
considerably. Bulk of the production consists of Jams/Jellies, fruit
juices/pulps, ready-serve fruit beverages and pickles. The major outlets for the
products of this industry are the institutional sectors such as Hotels,
Restaurants, Defence Establishment and the Export market. The domestic and
household sectors consume about 10% of the total production of processed fruits
and vegetables. The Bulk of the production exported consists of fruit
juices/pulps, jams and pickles.
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