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Food Processing and Agriculture Based Projects, Snack Food, Frozen Food, Agro Processing Technology, Processed Food, Instant Food, Food Industry, Food Preservation, Canned Food, Packed Food, Ready to Eat Food, Cereal Food, Pickle, Spices, Grain Milling

India has a major agribusiness sector which has achieved remarkable successes over the last three and a half decades. Unprocessed foods are susceptible to spoilage by biochemical processes, microbial attack and infestation. The right post harvest practices such as good processing techniques, and proper packaging, transportation and storage (of even processed foods) can play a significant role in reducing spoilage and extending shelf life. The industry consists of segments like processed fruits and vegetables, cereal based products, dairy products, meat, poultry and fishery products, beverages and confectionery.

The global processed food market is estimated at $3.2 trillion. The Indian food market is estimated at $182 billion. Food processing industry in India is growing at 14% annum.The total food production in India is likely to double in the next ten years and there is an opportunity for large investments in food and food processing technologies especially in areas of canning, dairy and food processing, specialty processing, packaging, frozen food or refrigeration and thermo Processing. Fruits & vegetables, fisheries, milk & milk products, meat & poultry, packaged or convenience foods, alcoholic beverages & soft drinks and grains are important sub-sectors of the food processing industry. Health food and health food supplements are another rapidly rising segment of this industry which is gaining vast popularity amongst the health conscious. Coming to the snack food sector, application of modern technology has helped in enriching the quality of produce. It has tremendous growth opportunities in the country. Growing population, rapid urbanization, changing consumer preferences etc are expected to keep the demand increasing in future too. With a well-integrated supply chain and a good marketing strategy, a tremendous opportunity lies for snack food industry in India.

India's food processing industry is expected to benefit from this and grow to around $260-billion from the present USD 200-billion in the next 6-years, according to industry expert. It is estimated that potential for processed foods is estimated to reach from Rs 8,200-billion in 2009-10 to Rs13, 500-billion by 2014-15. India produces 41% of the world's mangoes, 30% of cauliflowers, 28 per cent of tea, 23% of cashews, 36 per cent of green peas and 10% of onions.The Indian diary sector is around $ 62 b and will grow to $108 b. The Indian food production is estimated at 500 million tonnes and food processing industry has immense potential.India is a large and growing market for food products as it is growing at about 1.6%annum. On the global food sector, the food products industry is expected to reach $3,137.2-billion by 2011.

In India, only 6% of total agro output of India is currently processed as against 80% in some developed countries leaving a large potential to be tapped in this sector.

The Indian government has formulated a Vision 2015, to triple the size of the food processing industry, from the current $ 70 b to around $ 210 b, enhancing her global share to 3%, increasing value addition to 35%, from the current 20% and raising the level of processing of perishables to 20%.The most promising sub-sectors includes -Soft-drink bottling, Confectionery manufacture, Fishing, aquaculture, Grain-milling and grain-based products, Meat and poultry processing, Alcoholic beverages, Milk processing, Tomato paste, Fast-food, Ready-to-eat breakfast cereals, Food additives, flavors etc.

How to Come Up With Agriculture Project Ideas?

The success of any agriculture-based project ideas begins with identifying the right business idea. If you are planning to start a profitable business in the agriculture industry, the first step will be to identify a project idea. I believe the following tips will help you come up with a practical project idea in agriculture.

1. Assess your Interests

You need to understand your interests in agriculture. You can start by making a list of various business areas in agriculture. These include dairy farming, horticulture, poultry, floriculture, agro-processing industry, etc. Next, review your interests and aspirations to identify an idea in these areas that are consistent with your interests. A business based on ideas that you have little personal interests may not survive future challenges.

2. Assess your level of Skills and Knowledge

The agriculture and agro-processing industry require continuous innovation and rebranding. You need adequate skills and knowledge in your preferred field. These skills help you to keep up with the high level of competition. If you have some skills in grafting tree seedlings or managing a hatchery or a slaughterhouse, let your business idea reflect that skill. 

3. Your financial ability

Consider the required financial inputs against your financial ability. You may also explore other methods or raising capital, such as bank loans or shareholding.

4. Market potential

I do not think you want to start a farming project or a msme food processing factory as a hobby; you want to make profits. Therefore, before you working on a project report, survey the market. Is the demand for your intended product adequate to sustain your business? What is the level of competition?  

Role of Agriculture and Agro Food Processing Industry

Agriculture is as old as human civilization. Today, it remains a key economic growth factor around the world. You notice that agricultural practices and the use of technology is very different between developed and developing countries. Whereas developed countries use farm machinery to lower costs and increase production, developing countries rely on human labor. Human labor is expensive and has lower efficiency. Agro food processing industries play a crucial role in modernizing farming and food processing.

We can summarize the role of agriculture and the agro-processing industry as follows:

  • Source of income to the farmers and manufacturers
  • Source of revenue to governments
  • Value addition to farm produce
  • Sources of employment
  • Reduce food wastage through processing and preservation
  • Enhance world food security

How to Set Up a Successful Food Processing Industry?

Do you want to start a food processing unit? Well, my task is to help you get started. Here are some tips that you might find helpful in starting a food production industry.

1. Get an Ideal Business Idea

There are many types of food processing project ideas. Know what you want to do and produce. Make a clear, precise description of your product, including its specifications and benefits to the buyer.

2. Carry out a Market Survey

Do some surveys and write a project feasibility report. This report helps you understand the market before you make your investment. From the report, identify how many food production companies there are in your locality. Get to know your competitors and the level of competition. Strategize on how to do marketing and branding to penetrate the processed food industry.

3. Develop a Management Structure

Clearly outline how you will manage company operations. This includes sourcing of raw farm produce, transport, storage, processing, marketing, etc.

4. Conform to legal requirements

Make sure you get all licenses relevant to food processing unit and packaging. Familiarize yourself with the requirements of the Food Safety and Drug Administration Authority and ensure full compliance.

5. Establish clear food safety procedures

You need to develop measures to ensure food that there is no contamination of food during either processing or packaging.

How Agro-Processing Technology helps in the Growth of Agriculture Industry?

When food-processing technology evolved during and after World War II, there was an increase in large-scale food manufacturing companies' lists. Trends in food distribution changed, and with it came a rise in quality of life.

The purposes of agriculture industry include:

  • Value addition for raw farm produce
  • Income generation for farmers
  • Reduce unemployment
  • Contribute to economic development

In the agro-processing industry, you will find a range of technologies. The simplest technologies include simple drying. More advanced technologies include irradiation techniques. I may categorize the role of technology in food processing companies into three areas of application:

1. Utilization of by-products

You can process residues such as hides, rice husks, and dung into useful products with appropriate technology.

2. Reduce farm loses

Without technology, tons of farm produce rot or lose value under storage. We can avoid this by:

  • Postharvest disinfection
  • Inducing dormancy
  • Extending produce shelf-life
  • Limiting the spread of food-borne infections
  • Improve food preservation

You can use irradiation, freezing, and other technologies to lengthen the shelf life of food processing products.

Project Report on Processed Food Industry

There are numerous profitable examples of most profitable food processing business ideas. You probably have your eyes set on one of them. Writing a food manufacturing business idea project report is one of the initial steps you must undertake. Some of the things you need to consider in your technical project report for a food-processing unit include:

1. Market Review

There are many business opportunities in the food production industry. Before you write that project status report, identify your target market. Find out if there are other manufacturers of the same product, you wish to introduce. Another thing you must establish is the demand for your product and current market prices. This should inform your production cost.

2. Technology

You can process the same food products in different ways. Find out the most affordable and acceptable production procedure and technology. Some consumers may also prefer foods processed in a particular manner. You should consider this in selecting your process.

3. Investment opportunities

If you develop an excellent industrial project report, you will tell whether your intended product is worth investment or not. An excellent investment opportunity should offer low inputs and high returns. Consult with food processing machinery manufacturers to establish the cost of machines and food processing equipment. Factor this on the production coast and compare with expected profits from the sale of your products.

 

 

Reasons for buying our reports:

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 its characteristics and segmentation

This report helps you market and place the product correctly by identifying the target customer group of the product 

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.

 

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

We can provide you detailed project reports on the following topics. Please select the projects of your interests.

Each detailed project reports cover all the aspects of business, from analysing the market, confirming availability of various necessities such as plant & machinery, raw materials to forecasting the financial requirements. The scope of the report includes assessing market potential, negotiating with collaborators, investment decision making, corporate diversification planning etc. in a very planned manner by formulating detailed manufacturing techniques and forecasting financial aspects by estimating the cost of raw material, formulating the cash flow statement, projecting the balance sheet etc.

We also offer self-contained Pre-Investment and Pre-Feasibility Studies, Market Surveys and Studies, Preparation of Techno-Economic Feasibility Reports, Identification and Selection of Plant and Machinery, Manufacturing Process and or Equipment required, General Guidance, Technical and Commercial Counseling for setting up new industrial projects on the following topics.

Many of the engineers, project consultant & industrial consultancy firms in India and worldwide use our project reports as one of the input in doing their analysis.

We can modify the project capacity and project cost as per your requirement.
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Dextrose Powder - 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 Layout

Dextrose (or D-Glucose) is a simple hexose mono-saccharide sugar. It is the natural form of Glucose. Dextrose is offered at a very high grade of purity. Its empirical formula is C6H12O6. Dextrose is used as a source of energy to cultivate microorganisms and for fermentation studies. Dextrose is incorporated into many culture media formulae such as those employed in the selective isolation of enterobacteriaceae. Dextrose is obtained from starches or cellulose. The raw materials can be corn, rice potatoes or many other vegetables. Dextrose Monohydrate is the crystalline form of glucose it is a source of carbohydrate energy. Dextrose is commercially available in monohydrate or anhydrate form termed Dextrose Monohydrate or Dextrose Anhydrate respectively. Uses and Applications Dextrose can be used in food applications, pharmaceutical, chemical and animal feed. Dextrose is used in cold brines curing salts and meat maturing preparations. In dairy desserts dextrose can replace 10-15% of the sucrose without affecting flavor. In sauces it can be used to vary sweetness and taste perception. In ice cream, dextrose can lower the freezing point by twice the extent given by sucrose. It can be used in energy drinks being rapidly assimilated by micro organisms in the small intestine. It is also used as bulking agent and sweetener in powdered drinks. Due to its total ferment ability dextrose can be used as a priming agent in brewing. It is widely used in chewing gum as an enhancer of fruit flavors. In the production of tablets dextrose gives a fresh sensation because it dissolves pleasantly on the tongue. It provides excellent stable crunchiness with a pleasant cooling effect. Dextrose reduces sweetness while retaining energy value and glazing capacity. It is used as diluents for tablets and in rehydration salts to replenish water and mineral reserves. Dextrose can be used as a hydrophilic agent in the synthesis of biodegradable non-ionic surfactants. Dextrose is used also as a weak reducing agent in the dyestuff industry. Dextrose provides a highly assailable form of energy; it is a soluble carrier for special substance which requires to be diluted into the drinking water. Market Survey The demand for dextrin and dextrose is highly influenced by the growth of the manufacturing sectors mainly textiles, glass, printing ink food soft drink tanning tobacco and the like. The manufacturing sector has been growing by more than 6% in the past few years. Assuming the past trend will continue in the future, an annual average growth rate of 6% is applied to forecast the future demand by taking the current effective demand as a base. Starch and its derivatives have emerged as the most promising environment friendly ingredient over the years and offers varied application benefits in both food as well as non-food industries. There has been a steady increase in demand of starch in food & beverage industry due to high prices of sugar. Now, as Pharmaceutical industry is having a soaring business, so will be the dextrose business. Dextrose is used as energy providing ingredient to sick people. So the industries related producing dextrose will have a huge profitable business. Present Manufacturers Gujarat Ambuja Proteins Ltd. Indian Maize & Chemicals Ltd. K G Gluco Biols Ltd. [Merged] Kamala Sugar Mills Ltd. Origin Agrostar Ltd. Tirupati Starch & Chemicals Ltd. Unique Sugars Ltd. Wockhardt Health Care Ltd.
Plant capacity: 30 MT/ dayPlant & machinery: Rs.1336 Lakhs
Working capital: -T.C.I: Rs. 2429 Lakhs
Return: 35.00%Break even: 44.00%
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Ready to Eat Food (Retort Packaging) (Vegetable Pulao, Dal Makhani, Palak, Rajmah, Potato Peas & Mutter Mushroom )- Manufacturing Plant, Detailed Project Report, Profile, Business Plan, Industry Trends, Market Research, Survey, Manufacturing Process

Ready to Eat Meals like already cooked or prepared lunch & dinner are relatively new products which came in market only a few years back and are now sold through retail general stores in especially made sealed aluminum laminates. The retorting or sterilization process ensures the stability of the Ready to Eat foods in retort pouches on the shelf and at room temperature. The retort processed foods do not require rehydration or cooking and can be consumed straight from the pouch with or without prewarming depending upon the requirement of the users and the weather conditions. In order to produce high quality safe Retort Food it is very important to optimize the retort processing. The product should be sterilized properly to make sure that it is safe for consumption. At the same time it should not be over cooked or over processed. Because over sterilization kills the taste and food appeal of the product. Types of Ready To Eat Food The vegetarian food includes Alloo Matar Palak paneer Sarso Ka Saag Karahi Chana Masala Kadi Pakora Cheese Tomato Dal Makhani Rajamah etc. The non vegetarian food includes Chicken Curry Butter Chicken Chicken Mughalai Chicken Mutton Masala Mutton Korma etc. Market Survey The food processing industry has been slated for accelerated growth. It is projected to be a futuristic industry and it is anticipated that, over the years, it will emerge as a leading player in the global markets. As a result the industry is seen to be witnessing feverish activity. The size of the processed food market is estimated to be over Rs 110 bn and is growing at 10 to 15% per annum. The Rs 4000 bn food market in India has been growing at the rate of 6.5% a year. The true potential of the food processing industry is slowly being realised. This is reflected in the fact that the government has classified food processing industry as a thrust area. The popularity of ready to eat packed food now is no longer marks a special occasion. People want value for time money in terms of quality and variety. The food processing industry is one of the largest industries in India. The ready to eat (RTE) sector in the Indian food industry is taking off in no small way thanks to escalating demand from urban Indians with hectic schedules and others looking for convenient choices authentic tastes and entrées on the go. This demand for ready to eat meals is also propelling interest and investment in India’s fledgling food processing sector, with allied businesses in cold chain and logistics also set to grow tremendously. Present Manufacturers Agro Tech Foods Ltd. Energy Products (India) Ltd. Golden Fries Ltd. Haldiram Indian Snacks Ltd. I T C Ltd. Just Desserts Ltd. Kanaiya Foods (India) Ltd. Kohinoor Foods Ltd. M T R Foods Pvt. Ltd. Mount Shivalik Inds. Ltd. Shivdeep Industries Ltd. Tasty Bite Eatables Ltd. Ushodaya Enterprises Pvt. Ltd. Venkatramana Food Specialities Ltd.
Plant capacity: Vegetable Pulao : 3,000 kgs/day,Dal Makhani:2,000 kgs/day,Palak :600 kgs/day, Rajmah:700 kgs/day,Potato Peas:600 kgs/day,Mutter Mushroom:250 kgs/dayPlant & machinery: Rs.595Lakhs
Working capital: -T.C.I: Cost Of Project: Rs.998 Lakhs
Return: 32.00%Break even: 49.00%
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DEHYDRATION OF ONION AND GARLIC - Manufacturing Plant, Detailed Project Report, Profile, Business Plan, Industry Trends, Market Research, Survey, Manufacturing Process, Machinery, Raw Materials, Feasibility Study, Investment Opportunities, Cost & Revenue

Dehydration technology is well established and proven. Certain products like green peas cauliflower carrots spinach etc. command good prices during lean and off-season.Drying is one of the oldest methods of food preservation. Drying preserves foods by removing enough moisture from food to prevent decay and spoilage. Drying is highly energy consuming unit operation. Dehydration of vegetables by sun-drying is the oldest known method. Now modern techniques have been developed for dehydration of vegetables.The domestic garlic-dehydration industry takes meticulous measures to ensure an outstanding dried garlic product. The main advantages of dehydrated onions are that they are easy to store, being lighter in weight and smaller in bulk than fresh or other processed onions. Uses and Applications The use and appluactions of dehydrated vegetables are in Pizza and other fast food snack foods food service packs stuffing mixes pickled products meat products sea food products gravies canned foods salad dressing dips bottle packs pet food rice mixes soups potato salad seasoning wet and dry salsa specialty foods curry powder bakery topping gourmet sauces seasoning and in many other snacks or as ingredients. Dried Garlic is used in pet foods and snacks. Dried garlic has been used as a cough syrup, when rehydrated in equal parts water and sweetened to taste with a little bit of honey. Some people mix dried garlic to a bath of warm water in order to improve an athletes foot condition etc. Market Survey With growing incomes changing lifestyles and hectic daily schedule, market for dehydrated vegetables is growing especially in urban areas. Proper placement of products in the departmental stores super markets shopping malls etc. backed-up by publicity is the key to success. India is also a prominent exporter of dried and preserved vegetables to the world. The country has exported 138464,00 MT of dried and preserved vegetables to the world for the worth of Rs. 700.20 crores during the year 2011 12. Food processing industry in India is growing at 14% annum. It is estimated that potential for processed foods is estimated to reach from Rs 8,200 billion in 2009-10 to Rs13, 500 billion by 2014-15. The Indian food production is estimated at 500 million tonnes and food processing industry has immense potential. India is a large and growing market for food products as it is growing at about 1.6%annum.
Plant capacity: Dehydrated Onion:4.0 MT/Day, Dehydrated Garlic:5.6 MT/DayPlant & machinery: Rs.82 Lakhs
Working capital: -T.C.I: Cost Of Project : Rs. 469 Lakhs
Return: 32.00%Break even: 55.00%
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Corn Flakes - 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

Corn flakes being one of most nutritious foods and is consumed as breakfast food not only in India but elsewhere in the world. Corn flakes have very good taste. Though several other breakfast cereals are also available in the market but they are still to gain popularity. Besides the good taste, crispy nature corn flakes are also popular because of their friable texture blend flavour and above all the ease with which it can be prepared for consumption. Corn Flakes can be manufactured either of the two white or yellow corns. The only difference is that flake formed using yellow corn is more dark in colour. Both types of corn are grown in India. These days predominantly hybrid type of yellow corn is used as raw material for the manufacture of corn flakes. Market Survey At present there are only few leading companies engaged in the manufacture of corn flakes to cater to the needs of the upper and affluent classes of society. It is estimated that about 500 tons of corn flakes are produced annually in our country. As it is a convenient breakfast food mainly consumed by the upper strata of the society hoteliers clubs hospitals etc. The key trend in the last few years which has driven the growth in the packaged breakfast market is the busy urban lifestyles be it wage earners homemakers adolescents or children leading to a compromise in nutrition. There is a good scope to develop this important agro based food processing industry especially in the maize growing states to cater to the increasing demand of the metropolitan and industrialized cities. There is also a good scope of the export of this item in the Middle-East countries.
Plant capacity: 5 MT/Day Plant & machinery: Rs.123 Lakhs
Working capital: -T.C.I: Rs. 592 Lakhs
Return: 47.00%Break even: 47.00%
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Masala Powder - 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

Masala is a word that is often used in an Indian kitchen. It literally means a blend of several spices. Spices impart aroma color and taste to food preparations and sometimes mask undesirable odors. The volatile oils from spices give the aroma and the oleoresins impart the taste. The majority of herbs and spices constitute important bioactive secondary metabolites which possess versatile pharmacological and medicinal properties. Spices are essential ingredients in any good cook s kitchen. They are also used in the manufacture of incense oils, cosmetics preservatives and flavorings. Exports will get a significant boost in the coming years as more farmers switch to organic methods. Uses and Applications Spices can be aromatic or pungent in flavors and peppery or slightly bitter in taste. In order to keep their fragrance and flavor intact they are generally added in the cooking recipes at the last moments since, prolonged cooking results in evaporation of essential oils. There are a number of masalas with various ingredients. Garam Masala is commonly used in curries, and curry masalas are also available separately. Biryani Masala Chat Masala Pav Bhaji masala Chicken Mutton Fish etc. masalas are now available in ready-made and packed forms. Dry masalas include jeera cardomom chilies or pepper clove cinnamon black jeera. rock salt etc. Wet masalas also contain garlic oil ginger etc. Market Survey India is the largest producer, consumer and exporter of spices, with a 46 per cent share by volume and 23 per cent share by value, in the world market. The Indian spice export basket consists of around 50 spices in whole form and more than 80 products in value added form. However, a few spices and value added forms constitute a major segment of the country’s total export earnings. The demand for spices and its products are ever increasing both in the internal and external markets. India is among the major producer and exporter of all these spices. The demand for domestic spices is high not only in India but also in countries such as the United States, European Union, Arab countries and South Asian countries.
Plant capacity: Red Chillie Powder: 400 kg/Day,Sambhar Masala: 400 kg/Day,Biryani Masala: 400 kg/Day,Chicken Fry Masala: 400 kg/DayPlant & machinery: Rs.65 Lakhs
Working capital: -T.C.I: 361 Lakhs
Return: 45.00%Break even: 36.00%
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Rice Flakes - 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

Rice flakes are tasty flakes that are created using rice grains. The process for creating rice flakes involves parboiling the rice, then flattening the grains to product a solid flake. There are a number of rice flake recipes used in Asian cuisine. Often in western countries, rice flakes are used to create cereals and different types of snacks.. Once the rice is tender, the cooked grains are rolled, then flattened. The thickness of the flattened rice will depend on the amount of pressure that is applied. After the mixture is the desired thickness, the flattened rice is allowed to dry completely. The dried sheets are then ran through another rolling process to create simple flakes. At this point in the process, the rice flakes may be packaged for use as a dry cereal, or used as an ingredient in recipes for a side dish, or used to create desserts or even snack foods. Rice flakes are prepared from paddy. It is also popularly known as "Poha". It is a fast moving consumer item and generally eaten as breakfast item. With this background, the CFTRI developed a process for improved Rice flaking. The improved process has the advantage of increase in yield and better quality products, besides economic utilization of by-products. The kernel of rice can become cracked in the field, during the drying process, or during the milling process. Cracks are usually caused by moisture migrating too quickly within the kernel Often these cracks cause the kernels to break during milling and so broken rice is generated. Very small broken rice is called 'brewers' rice', as use by brewers is the traditional industrial use. Broken Rice contains more grain fragments within the grain. The length of rice does not exceed three quarters of the average length of the whole grain. This type of rice is a lower quality of rice and usually used for baby formulas, rice cereals as well as pre-package or can goods. Uses and Applications Rice Flakes are used as breakfast food. In India, rice flakes are famous by the names like poha/chiwda when cooked as breakfast meal. It is mixed with milk when consumed as cereal. Wide application of Rice Flakes is in the application of beer industry to produce beer. It can also be mixed with other dried grain flakes to create a tasty breakfast cereal. When combined with nuts and dried fruit, the rice flakes can also serve as a healthy snack alternative. A traditional dish using rice flakes is known as banh com in Vietnam. Rice is harvested directly from the fields. Rather than parboiling, the rice is roasted and then flattened by hand using a mortar and pestle. This helps to remove the husk or hull of the rice grain. A range of spices is added to the flakes and the mixture is cooked long enough to allow the flavors to mingle. While rice flakes have traditionally been associated with food preparation in eastern countries, the flakes have become more readily available in the West in recent years. It is possible to purchase packaged rice flakes in most grocery stores and supermarkets that carry Asian foods. In addition, many health food stores carry rice flakes as both a cereal and a healthy ingredient for various types of vegetarian dishes. ? Market Survey Food consists of variety of substances called nutrients and the suitable balance of these is essential for human diet. Rice flakes from broken rice used in beer industries, which is cheap convenient and is an innovated concept. The product is used in beer industry which finds a prominent place in alcoholic beverages. Rice flakes from broken rice, used in beer industry is a newly developed concept and has a excellent domestic demand. The total beer industry was around 108 million cases in 2005, which crossed 130 million cases in 2006. Industry analysts say tax and levies on beer are anticipated to fall over the next 2 to 3 years, driving down retail prices by25 to 50%. It is estimated that beer will sell for Rs 15 to Rs 20 per 330 ml can and Rs 20 to Rs 30 per 650 ml bottle in the coming year with the reduction tax and levies. In fact, northern Indian states, which have traditionally shown a preference for hard liquor over beer, witnessed a jump of more than 100% in beer consumption in 2006 as compared to last year. The per capita consumption of beer in India is very low as compared to other countries in Europe and America. At present the per capita consumption is 0.7 litre per annum, but industry experts predict that this may rise to around 20 litres in the next 10 years. Considering the expected increase in consumption and the current growth trends, the future of Indian beer market looks bright and seems set for continuous double digit growth in the coming years. The market for flaked rice will predominantly consist at buyers from group especially of urban and semi-urban areas. Even the people of low-income group can also buy as the products are directly consumed along with jaggery and from coconut pieces by rural folk.
Plant capacity: 10 MT/Day.Plant & machinery: 52 Lakhs.
Working capital: -T.C.I: Cost of Project :214Lakhs.
Return: 28.00%Break even: 61.00%
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Beer, Whisky & Rum - 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

Beer is the world’s most widely consumed alcoholic beverage; it is the third-most popular drink overall, after water and tea. It is produced by the saccharification of starch and fermentation of the resulting sugar. Its strength is usually 4% to 6% alcohol by volume (abv) although it may vary between 0.5% (de-alcoholized) and 20%, with some breweries creating examples of 40% abv and above in recent years. The energy value of alcohol is 7kcal/g. It also contains a number of trace elements and minerals whereby it also posses anti oxidant property. It is in fact composed from water, carbon dioxide, coming sugars, dextrins, albuminoids, substances from hops and the glycerin. Besides the remarkable vitamin content, the relationship calcium-phosphorus is nearly optimal while the amount of present sodium is lowest. Alcoholic beverages made through the fermentation of germinated barley, rye or corn with water and through distillation is called whiskey. The chemical formula is C2H5OH (ethanol). This Spirits distilled from a fermented mash of grain at less than 95% alcohol by volume having the taste, aroma and characteristics generally attributed to whisky and bottled at not less than 40% alcohol by volume. There are two main categories of whisky – single and blended. Single means that the entire product is from a single distillery, while blended means that the product is composed of whiskies from two or more distilleries. Whisky consists primarily of water and alcohol. Other constituents (usually < 1%) in the whisky are taste materials and flavours. Rum is one of the oldest and most varied of distilled spirits. It is distilled from the extracted juice of the sugar cane plant, or by-product of the refining process known as molasses and aged in charred oak casks barrel, inheriting a golden to dark brown color over time. Rum aged in steel tanks remains colorless. Types of rum are white rums, golden rums, dark rums and spiced rum, age dated rums. Isobutyl propionate (C7H14O2) is the main ingredient in artificial rum extracts and flavorings. Any rum that is bottled and sold has alcohol strength between 35% and 45%. Uses and Applications Beer is a surprisingly good wood furniture polish. It can be use to marinate meat surprisingly can use to fertilize garden due to presence of yeast. It can remove coffee or tea stains from rugs. Rum can be used for direct consumption in a pure form or as mixed drinks. It can also be used as a flavoring agent in chocolates, liquors and in tobacco (cigars) and bakery products. Whisky and other grain derived alcohol beverages were always regarded as beneficial to the human metabolism, if used in moderate amounts. It serves as an excellent antiseptic during cleaning wounds. It does not contain any fat, and therefore it can be used in any number of healthy low-fat diets. According to some studies, moderate daily use of whisky can lower the risk of stroke and dementia for a 50% in the old age. ? Market Survey Liquor industry has always remained under strict governmental control in terms of capacity creation, distribution, taxation. The factors that make India a promising market is the changing demographics - youth and middle-aged persons constituted 54% of the population in the past years, adding 20 mn to the drinking age population annually. Of the over Rs 280 bn liquor industry (excluding beer) selling around 450 mn cases annually, a large peg of which (67%) is whisky, followed by brandy and gin at 13%, rum at 17% while the white spirits account for 3% of the market share, out of these, the Indian-made foreign liquor (IMFL) accounts for Rs 78 bn with whisky alone constituting 95%. India has quietly emerged as the largest international whisky market, toppling the US by volume. The company's brewery division achieved a production of 6.0 mn cases of beer and 28,576 cases of Drought Beer generating net revenue of Rs 11.84 bn (Rs 8.57 bn in 2005-06). In the Indian rum industry, companies like Pernod Ricard, Bacardi and Mohan Meakins are evolving new strategies through new brands and smaller packs to broad base their reach. Few Indian Major Players are as under: Allied Blenders & Distillers Pvt. Ltd. Amber Distilleries Ltd. Amrut Distilleries Ltd. Arlem Breweries Ltd. Arthos Breweries Ltd. Associated Breweries & Distilleries Ltd. Aurangabad Breweries Ltd. B D A Breweries & Distilleries Ltd. B D A Pvt. Ltd. Bacardi India Pvt. Ltd. Balaji Distilleries Ltd. Balbir Distilleries Ltd. Baramati Grape Inds. Ltd. Beam Global Spirits & Wine (India) Pvt. Ltd. Blossom Industries Ltd. Buckingham Distilleries & Breweries Ltd. Castle Breweries Ltd. Central Distillery & Breweries Ltd. Charminar Breweries Ltd. Charosa Wineries Ltd. Cobra Indian Beer Pvt. Ltd. Devans Modern Breweries Ltd. Doburg Lager Breweries Ltd. [Erstwhile] East Coast Breweries & Distilleries Ltd. Empee Distilleries Ltd. Foster'S India Ltd. Four Seasons Wines Ltd. Glasgow Distilleries Ltd. Grover Vineyards Ltd. Haryana Breweries Ltd. High Range Breweries Ltd. Hindustan Breweries & Bottling Ltd. Hyderabad Distilleries & Wineries Ltd. Impala Distillery & Brewery Ltd. Indage Vintners Ltd. Indo Lowenbrau Breweries Ltd. Interlink Exports Ltd. Jagatjit Industries Ltd. John Distilleries Ltd. Jubilee Beverages Ltd. Kalyani Breweries Ltd. Kedia Distilleries Ltd. Kerala Alcoholic Products Ltd. Kerala Distilleries & Allied Products Ltd. Kesarval Beverages Ltd. Khemani Distilleries Pvt. Ltd. Kool Breweries Ltd. Lilasons Breweries Ltd. Lilasons Industries Ltd. Malabar Breweries Ltd. Mangalore Breweries & Distilleries Ltd. Mcdowell & Co. Ltd. Mehra Beverages Ltd. Millennium Beer Inds. Ltd. Mohan Breweries & Distilleries Ltd. Mohan Meakin Ltd. Mohan Rocky Springwater Breweries Ltd. Mount Shivalik Breweries Ltd. Mount Shivalik Inds. Ltd. Mysore Breweries Ltd. Mysore Wine Products Ltd. Pals Distilleries Ltd. Pernod Ricard India Pvt. Ltd. Piccadily Sugar & Allied Inds. Ltd. Pincon Spirit Ltd. Prag Distillery Pvt. Ltd. Premier Breweries Ltd. Punjab Breweries Ltd. Radico Khaitan Ltd. Rainbow Breweries Ltd. Rairu Distilleries Ltd. Raj Breweries Ltd. Rajasthan Breweries Ltd. Ravikumar Distilleries Ltd. Rochees Breweries Ltd. Salamander Distillers Ltd. Seagram Distilleries Pvt. Ltd. Shaw Wallace & Co. Ltd. Shaw Wallace Distilleries Limited Shaw Wallace Distilleries Ltd. Shiva Distilleries Ltd. Sica Breweries Ltd. Silver Oak (India) Ltd. Skol Breweries Ltd. Skol Breweries Ltd. Som Distilleries & Breweries Ltd. Southern Agrifurane Inds. Ltd. Southern Agrifurane Inds. Ltd. Tilaknagar Distilleries & Inds. Ltd. Tilaknagar Industries Ltd. Travancore Sugars & Chemicals Ltd. Tripti Alcobrew Ltd. United Breweries Ltd. Utkal Distilleries Ltd. V R V Breweries & Bottling Inds. Ltd. Vinayak Distilleries Ltd. Vinedale Distilleries Ltd. Vitari Distilleries Ltd. Winsome Breweries Ltd. Xylon Loquitur Distillers & Vintners Ltd.
Plant capacity: Beer (650 ml Bottle):10,000.0 Nos/Day. Beer (500 ml Can)5,000.0 Nos/Day. Whisky (750 ml Bottle):10,000.0 Nos/Day.Plant & machinery: Rs.615 Lakhs
Working capital: -T.C.I: Cost of Project :Rs.1690 Lakhs.
Return: 40.00%Break even: 41.00%
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Pan Masala, Sada, Meetha & Zarda - Manufacturing Plant, Detailed Project Report, Profile, Business Plan, Industry Trends, Market Research, Survey, Manufacturing Process, Machinery, Raw Materials, Feasibility Study, Investment Opportunities

Pan Masala is a balanced mixture of betel leaf with lime, areca nut, clove, cardamom, mint, tobacco, essence and other ingredients. It is an agricultural product with herbal properties, also available in hygienic pack and pouches. It acts as a mouth freshener and unlike other Western synthetic pan masala made with chemical and petroleum ingredients, the Indian pan masala is safe. But excessive use may have adverse effect. The ingredients in pan masala vary widely, depending on personal taste and region. One version of pan masala, guthka, includes tobacco, which may be flavored or treated with various additives. As a result, sales are restricted or banned in some regions, and there is some confusion about pan masala, with some people dismissing all mixtures as unhealthy, while others distinguish between those with tobacco and without it. Available in brands in India like 'Raj Darbar', 'Paan Bahar', 'Goga', 'Rajnigandha', 'Tulsi', the paan masala is consumed by all age groups and social classes. The active chemical compounds of betel nut are alkaloids called arecaine and arecoline, arecaidine, arecolidine, guracine (guacine), guvacoline, etc. which is comparable to nicotine due to their stimulating and mildly intoxicating characteristics. The culture of paan eating rose to the zenith in North India as a mark of cultural custom and sophistication, especially in Lucknow and the North-east. In most of the Hindu religious traditions, the raw areca nut along with the betel leaf is offered to the deity as an offering. Uses and Applications Pan Masala is widely used for removing bad odour to impart a pleasant feeling, used for scenting the breath in order to impart a pleasant feeling, for serving the guests and friends and in the parties and functions. It is also used as substances for tobacco chewing and smoking. It can be used in the Hotel and restaurants as well. Market Survey Paan is consumed by an estimated 200-400 million people, mainly Indo-Asians and Chinese. India is the largest consumer of betel nut, or what we call the paan in the world. It’s not without reason that India tops the list of smokeless tobacco users in the world with nearly 83 per cent consumers. With its ban in most of the cities still the fact remains that the gutkha and pan masala industry in India is huge pegged at anywhere between Rs 15,000 to Rs 20,000 crore. There is also a tax impact as a result of the ban. Popular pan masala brand Rajnigandha, produced by Dharampal Satyapal (DS) Group, has 65 per cent market share. Dharampal Satyapal, with sales of Rs 1,600 crore, is headquartered in Noida. Pan Parag made by Kot­hari Products has 11 per cent share in tobacco-sce­nted chewing pan masalas. The company had revenue of Rs 630 crorer in FY2010. It declined to co­mment if the brand’s non-availability would impact its market share. The production ban on most of the big brands has led to a rise in demand for lesser known brands and such brands are commanding a premium of over 200 per cent at present.
Plant capacity: Sada Pan Masala :330.0 Kgs./Day.,Meetha Pan Masala:330.0 Kgs./ Day.,Zarda Pan Masala:340.0 Kgs. / Day.Plant & machinery: Rs.39 Lakhs.
Working capital: -T.C.I: Cost of Project : Rs.251 Lakhs.
Return: 34.00%Break even: 45.00%
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Invert Sugar - 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

Invert sugar is a mixture of glucose and fructose obtained by the hydrolysis of sucrose. Cane sugar comes from sugarcane which is the refined grain of sugar. Invert sugar is a liquid carbohydrate sweetener in which all or a portion of the sucrose present has been inverted. The sucrose molecule is split and converted to a mixture of glucose and fructose. Invert sugars help baked goods retain moisture and prolong shelf-life. Candy manufacturers use invert sugar to control graining. The resulting mixture of fructose and glucose is called inverted sugar syrup. Related to invertases are sucrases. Invertases and sucrases hydrolyze sucrose to give the same mixture of glucose and fructose. Invertases cleave the O-C (fructose) bond, whereas the sucrases cleave the O-C (glucose) bond. For industrial use, invertase is usually derived from yeast. Enzymatic treatment are now a major way of producing sweeteners, including syrups derived from sucrose or starch that contain mixture of glucose, maltose, fructose and other sugar. Glucose ahs 70-75% sweetening strength of beet sugar (sucrose) but fructose is twice as sweet as sucrose. Thus processes for the manufacture fructose are of considerable value, especially in the manufacture of candies and preserves, production of lactic acid and ethanol production from fermentation of cane sugar molasses. Invert sugar is 29-30% sweeter than the table sugar so the amount of sugar required for a particular degree of sweetness is also reduced enzymatic invert sugar does not involve the use of any chemical or acids unlike the conventional acid hydrolyzed invert sugar. Invert sugar is often incorporated in products where loss of water must be avoided. Commercially it is obtained from the inversion of a 96% cane sugar solution. Uses and Applications It can be used for carmellisation, enhancement of flavour and texture improvement. It improves the quality of the crust and makes the bread crumb softer. Yeast activation also becomes faster. When used for fruit processing, invert sugar increases the shelf life due to good humectants properties. It also enhances taste and flavor. It can be used for bee feeding and can be blended with honey. Chemically and physically it has the same properties as honey. As invert sugar restricts bacterial activity and is a chemically purer replacement of honey, it can be used in herbal cosmetics. Because of the glucose and fructose content, invert sugar provides instant energy and better taste. It is also popularly employed in the brewing Industry. The benefit of using invert sugar over regular sugar includes a better shelf life and more sweetness with lesser quantity when compared to the regular sugar. Besides bakery and honey making, Invert sugar is also used in Distillery and Pharma products. It is widely used in cough syrups for flavor enhancement. Market survey In the post-liberalisation era since the onset of the 1990s, the expanding demand for industrial products - of capital goods, intermediates and consumer durables and non-durables - has emerged as the most powerful stimulant to India's economic development and international capital inflows. The requirement for invert sugar syrup has been on the rise in India. The cost of pre-made invert sugar is significantly low because companies like Sai Sugar produce it in bulk. Overall invert sugar is widely produced in the state of UP and Uttrakhand in India because of high production of various grades of sugar and jaggery. The consumption of Invert Sugar is on the rise in India, and consumers demand quality products increasingly. By purchasing Invert sugar from the market, they are assured that the sugar syrup quality is uniformly maintained. Since Invert Sugar was commercially introduced India, it has seen a tremendous growth, especially in the last 2 years. Since India is expected to continue its growth trend in Confectionary and Pharma industry, the demand of Invert sugar is all set to rise. Companies like Bicardi, Parle and pretty much all confectionery and pharmaceutical companies use invert sugar today. Based on latest trends the usage of invert sugar is rising 50% every year and now penetrating in small bakery and Kirana shops too. The retail market is valued at Rs 9 tn, of which food, grocery and personal home products constitute Rs 6 tn. According to A.C. Neilson, 60% of the shopping needs are purchased at larger outlets for monthly baskets, but convenience stores command a 40% for daily top-up requirements'. Modern retail outlets constitute 5% of all sales. Honey makers widely mix about 20-30% of inverted syrup with honey to bring down the cost of product and keep up with the rising demand. Technically honey and invert sugar share a very close chemical structure. Few Indian Major Players are as under: Dhampure Specialty Sugars Ltd. Sangita Bio-Chem Ltd.
Plant capacity: 20.0 MT/ Day.Plant & machinery: Rs.285 Lakhs
Working capital: -T.C.I: Cost of Project:Rs.577 Lakhs.
Return: 40.00%Break even: 53.00%
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SPICES (100% EOU)- 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 Layout

Spices which are basically plant products, have a definite role to play in enhancing the taste flavour, relish or piquancy of any food; most of the spices are fragrant, aromatic & pungent. They comprise seeds, bartes, rhizamer, leaves fruits and other parts of plants, which belong to varigated species and genera since time immemorial, India in renamed to be the have of spices. Most important spices like black pepper (king of spices) cardamom (queen of spices), ginger, chillis and turmeric, which are produced in India import it great reputation, and these constitute. In the list of spices, clove, nutmeg, cinnamon and cassia are known as tree spices, however, spices like fennel, fenugreek, garlic, onion, coriander, cumin, vanilla, saffron; etc. There are a number of spices used along with food namely; Common Salt ,Coriander ,Chilli ,Turmeric, Ajwain & Methi ,Onion and Garlic .Now a day’s use of spice as ground form is changed towards in the liquid form. It is actually use of spice oil. Spicy oil drops are so much more active rather than ground powder. Ground powder is much more used in compare to oil drops. Oil drops are basically essential aromatic oils, which has very good specific spicy flavour. For Export Oriented Unit, should be quality conscious. Laboratory should be cleaned. There is no adulteration in the product; product should be totally microbial free. Quality of the products and factory premises should satisfy I.S.O standard. These spices are not used at a time. For preparation of any dish may be Indian or European, vegetarian or non-vegetarian we use more than one spice. The combination of all the spices but together for the use of one particular dish as known as ‘masala’ the bulk of the dry matter consists of carbohydrates, proteins, tannius, resins, volatile oil, fixed oil, for pigments, mineral, elements, etc. These constituents differ greatly in their composition and content in different spices. Harvesting of each spice is done at a particular storage of maturity in a particular manner suitable for it avoiding any sort of damages before processing. It is transported to the processing centre as early as possible and stored properly before it is taken to up for processing. The basic prerequisite of the export-oriented spices is that almost all of them are exported to other countries and not sold in the indigenous market. Only the product that does not conform to the standard stipulated for the export-oriented product, and is recorded in the form of rejects. This should not exceed more than 25% and may be sold in the indigenous market. USES & APPLICATIONS There are a large number of dishes used commonly and on special occasions; correspondingly, there may be large variety of masalas (spices) also. However, the purpose or use of spices (a masalas) in dishes is two folds - and being the appetizer and the other being taste and appearance. Spices have a definite roll to play in enhancing the taste and flavor of any forces. A dish of spices adds individuality to standardised foods, traditional or modern. In the indigenous system of medicine in India, spices are used widely. But, till recently, there was a prejudice in many foreign countries that spices are injurious to health. Fortunately, this view has been contradicted recently by research workers in India and abroad. Most of the spices are carminative, digestive, stimulant, stanachic, resolvent, antiseptic, etc. Spices are now considered as the natural and necessary component of daily nutrition. MARKET SURVEY India is one of the leading producers, consumers and exporters of spices. The Spices Board, under the umbrella of Ministry of Commerce and Industry, government of India, is the apex body for promoting exports of Indian Spices. Established in 1987, the Board plays an important role as a development agency for Indian spices. Its board-based activities include formulation and important role as a development agency for Indian spices. Its broad-based activities include formulation and implementation of quality improvement system, research and development programmes, imparting education and training to farmers, processors, packers and exporters on post-harvest handling, etc. For promotion of spices, the Spice Board is regularly participating in international food fairs. Assisting exporters in trade fair participation and sending business delegations to identified markets for export development. India is known as ‘the home of spices’. No India meal is considered complete without the tangy and delectable flavour of Indian spices, locally known as ‘masala’. Indian spices are famous the world over for their high medicinal values. There is no other country in the world that produces as many kinds of spices as India. India grows over 50 different varieties of spices. The total production is around 2.7 million tonnes. Of this, about 0.25 million tonne (8-10 per cent) is exported to more than 150 countries.Some of the most widely consumed spices in India inter alia include chilli (lal mirach), cinnamon, cumin (jeera), curry leaf (curry patta), fennel (saunf), asafetida (hing/heeng), basil (pudina), bay leaves (tejpatta), small cardamom (chotti elaichi), large cardamom (badi elaichi), ginger (adrak), mustard, sishops weed (ajwain), cassia (dal chini), celery (kala jeera), clove, coriander (dhania), fenugreek (methi), garlic (lahson), kokam, mint, onion, parsley, pomegranate, turmeric (haldi), tamrind (imli), pepper (kali mirach), poppy (post dana/khaskhas), rosemary and vanilla. The climate of the country is suitable for growing almost all kinds of spices. India can now claim to be the monopoly supplier of spice oils and oleoresins the world over. The consistent effort during the last one decade has improved the share of value-added products in the exports basket to 60 per cent. Because of the varying climate-from tropical to sub-tropical temperate-almost all spices are grown splendidly in India. In fact, almost all the states and union territories of India grow one or the other spices. PRESENT MANUFACTURERS A V T Mccormick Ingrediants Pvt. Ltd. A V Thomas International Ltd. Aarkay Food Products Ltd. Bhagat International Pvt. Ltd. Chordia Food Products Ltd. Complete Spice Solutions India Ltd. Devon Foods Ltd. Dharampal Satyapal Ltd. Eastern Overseas Ltd. Empire Spices & Foods Ltd. Global Green Co. Ltd. Global Natural Products Ltd. Gokul Agro Inds. Ltd. Harmony Spices Ltd. Indana Spices & Food Inds. Ltd. Indian Chillies Trading Co. Ltd. Indian Products Ltd. Jagat Industries Ltd. Kedar Spices Ltd. Kerala Cardamom Processing & Mktg. Co. Ltd. Kohinoor Foods Ltd. Lucid Colloids Ltd. M T R Foods Pvt. Ltd. Madhur Industries Ltd. Malabar Spices Co. Ltd. Mas Enterprises Ltd. Om Oil & Flour Mills Ltd. Pals Industries Ltd. Periyar Plantations Pvt. Ltd. Ramdev Food Products Ltd. Rathi Oils Ltd. Shalimar Chemical Works Ltd. Spices Valley Estates Ltd. Sunrise Spices Ltd. Swani Spice Mills Pvt. Ltd. Unique Organics Ltd. Vallabhdas Kanji Ltd. Vishal Lakto (India) Ltd.
Plant capacity: 500 Kgs/DayPlant & machinery: Rs. 12 Lakhs
Working capital: -T.C.I: Cost of Project: Rs. 62 Lakhs
Return: 49.12%Break even: 39.64%
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