Home » Project Reports & Profiles » Green Peas Processing & Preservation - Manufacturing Plant, Detailed Project Report, Profile, Business Plan, Industry Trends, Market Research, Survey, Manufacturing Process, Machinery, Raw Materials, Feasibility Study, Investment Opportunities

Green Peas Processing & Preservation - Manufacturing Plant, Detailed Project Report, Profile, Business Plan, Industry Trends, Market Research, Survey, Manufacturing Process, Machinery, Raw Materials, Feasibility Study, Investment Opportunities

The pea (Pisum sativum) is one of the oldest vegetable crops to be cultivated. Its culture reaches so far back into the past that the wild ancestor is unknown to us. The crop belongs to the legume family (Leguminosae) and is one of the most important vegetables in India. Peas are divided into two main groups according to their use, namely green and dry peas. Green peas can be divided into varieties that are more suitable for a single mechanical harvesting with a view to freezing and dehydration, and those varieties that are suitable only for canning and fresh marketing. Pea is a very rapid growing annual plant requires trellis as support for growth. It flourishes well in well drained sandy soil with adequate moisture and cool weather conditions. Short stalked green pods which appear during late winter or spring. The pods measure about 2 to 3 inches long, swollen or compressed, straight or slightly curved, filled with single row of 2 to 10 light green color smooth edible seeds. Uses & Applications Like any other green vegetable, green peas are available for around 4 to 5 months only. In view of their demand round the year, they can be preserved with the help of dehydration process and sold during off season. It is also possible to produce powder which has got good market prospects. But this note considers only dehydration of green peas. Market Survey Indians generally prefer green and fresh vegetables but they are available only during seasons. Some their shelf life is not more than 3 to 4 days. But dehydration technique preserves them for few months and the original taste, flavour and colour is also retained. Green peas are very popular and they are used along with other vegetables in many vegetarian and continental dishes. Many fast food and snack items also include green peas. Thus apart from household demand, there is a continuous demand from restaurants, dhabas, caterers and canteens. Price is the main consideration as these eateries cannot afford high prices. Green peas are one of the few pulses in India that are consumed whole, rather than in split or flour form. Green peas are generally more expensive than yellow peas, and these prices are even higher for American green peas which are considered the highest quality and garner a premium price. The current demand of high quality foods in the food market requires dehydrated products with high nutritional and organoleptic properties with similar levels as found in the initial fresh product. In addition, the drying process should have a low production cost and a low environmental impact. As a consequence, there is a need for better understanding of the factors affecting the properties and quality of the product during the dehydration. The use of heat pump dryers (HPD) operating in at atmospheric pressure and freeze drying mode can fulfill such requirements. If properly designed a HPD employs only a fraction of the energy used by a conventional dryer with similar capacity. The closed drying loop in the HPD also eliminates the common problem concerned to dust release to the atmosphere.
Plant capacity: 5 MT/DayPlant & machinery: 320 Lakhs
Working capital: -T.C.I: Cost of Project : 767 Lakhs
Return: 40.00%Break even: 41.00%
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