Home » Profiles » Dehydrated Onions - 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

Dehydrated Onions - 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

Dehydrated Onions have been produced in small quantities since the nineteenth century. Dehydrated onions were supplied to British naval expeditions in the mid-nineteenth century and dehydrated onions have been produced in sizable quantities during subsequent wars, primarily for consumption by armed forces, but also for civilian use. Since the quality of these products when dehydrated compared unfavorably with fresh vegetables or other types of processed onions, their usage declined rapidly after each war. However 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 demands for convenience foods have been increasing and dehydrated onions have benefited accordingly. 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. They are cheap to pack compared with canned goods. They do not require refrigerated storage as do frozen onions and the contents of a container can be used some time after opening provided they are not dehydrated. The newest dehydration process appears to be a variation on the air-drying process and is based on the principle of vapor pressure differentials, using air circulated around the onions at relatively low temperatures to `sweat' 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 then, of the higher temperatures used in conventional hot air-drying methods. When establishing a dehydration industry, considerable thought should be given to the procurement of fresh onions for dehydration. In most countries onions for dehydration are grown almost exclusively on contract to the processors. The contracts are made up of a year in advance and cover such aspects as acreage, planting periods, varieties of onions, field inspection, and stage of maturity for harvesting, delivery dates, grading and prices. To operate a dehydration plant efficiently, a constant supply of onions is required and this involves considerable organization. Buying supplies of fresh onion from the market is rarely practicable since varieties grown for the fresh market may be un suitable for processing and continuity of supply cannot be assured. It is usually found that specialization in processing one or two types is more profitable then production of wide range of dehydrated onions. Ideally a dehydration factory should handle only one type of onion over long periods, so as to avoid the necessity of cleaning down all the machinery and altering the grading and cutting settings etc. when changing from one variety to another. USES & APPLICATION Dehydrated onions are used chiefly as a constituent in various food products i.e. they are sold to manufacturing concerns as an industrial raw material and demand for dehydrated onions is a function of the demand of these food products. However there is a demand for dehydrated onions for use as curlinary 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 use in canned soups and stews, baby foods, fish, meat and bakery products and more recently in dried `ready-meals' have been developed. So far as possible both merchants and users were consulted in due course. Since there are relatively few dried soup manufacturers, it was possible to contact a majority of the users in this class. Retail outlets obtain supplies largely from food manufacturers. The different market sectors account for varying proportions of demand for dehydrated onions. Dehydrated onion slices and pieces are sold to all four market sectors. 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. MARKET SURVEY Onion is an important vegetable crop grown in India and forms a part of daily diet in almost all households throughout the year. India is the second largest producer of onion in the world 7 onion is one of the most important but perishable groups known. It is also used for medical purpose. But due to non-availability of appropriate post-harvest storage facilities, 20-25% of the total produced onions are wasted, which in terms of value amounts to crores of rupees. 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 confectionary. 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.The Indian government has formulated 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%. PRESENT MANUFACTURERS Accelerated Freeze Drying Co. Ltd. Canning Industries Cochin Ltd. Chordia Food Products Ltd. Darlco Cannings Ltd. Farm Enterprises Ltd. Finns Frozen Foods (India) Ltd. Flex Foods Ltd. Indo-French Biotech Enterprises Ltd. Jain Irrigation Systems Ltd. Kartikeya Agro Products Ltd. Kissan Products Ltd. [Erstwhile] L M P Gujarat Agro Exports Ltd. Maharashtra Agro-Inds. Devp. Corpn. Ltd. Orient Vegetexpo Ltd. S Y P Agro Foods Ltd. Saachin Floritech Ltd. Saraf Foods Ltd. Suvarna Florex Ltd.
Plant capacity: 6 MT/DayPlant & machinery: Rs.224 Lakhs
Working capital: -T.C.I: Cost of Project: Rs. 536 Lakhs
Return: 44.89%Break even: 40.20%
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