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Chocolate Confectionery Plant (milk Chocolate, Dark Chocolate, White Chocolate, Orange & Tangy Flavour Toffee, Citric Flavoured Candies & Chocolate Wafers) | |
| Chocolate is a product that requires complex procedures to produce. The process involves harvesting coca, refining coca to cocoa beans, and shipping the cocoa beans to the manufacturing factory for cleaning, coaching and grinding. These cocoa beans will then be imported or exported to other countries and be transformed into different type of chocolate products. The chocolate and confectionery products industry has traditionally been subject to significant fluctuations in demand. Chocolate products tend to be seasonal in nature, with demand increasing sharply during the holidays. Consumers of all age groups prefer chocolate and confectionery products because of their attractive appearance and colour. In addition, several consumer trends have had an impact on demand. Now-a-days varieties of products have gained importance due to their delicious taste and better keeping quality. Chocolate, candy and gum are some of people’s best-loved treats. These sweets have been enjoyed around the world for thousands of years. Early man developed a taste for sweets by digging honey from beehives. Recorded history traces several types of actual candy to the Egyptians 3,500 years ago. Boiled candies were popularized in 17th century Europe. By the mid-1800s, more than 380 American factories were producing candy. Confectionery, gummies/jellies, hard candy, toffee and fudge. The main reasons for purchasing are convenience, passive health, age, choice and pleasure. The most popular flavour groups are brown flavours, fruit, nuts, mints & menthols and dairy flavours. The top 5 companies supplying confectionary are Cadbury, Nestle, Kraft, Lindt and Mars. Flavanols are the main flavonoids found in cocoa and chocolate. Research over the past decade has identified flavonoids as showing diverse beneficial physiological and antioxidant effects. Flavonoids are compounds also found in fruits, vegetables, and certain beverages such as tea, red wine, and grape juice. Chocolate is not high in cholesterol. Cocoa and its components (cocoa solids and cocoa butter) are not recognized as a source of Trans fat in the diet. Confectionary products include a wide variety of food items, like – milk chocolate, white chocolate, citric flavor candies, orange flavor candies, tangy flavor candies, hard sweets, fudge, toffee, milk tablet, liquorices, jelly candies, marshmallow peeps, marzipan sweets, divinity, chewing gum, etc. The preparation and manufacture of chocolate and confectionary products require hoards of raw materials. These include - basic food colours, blended food colours, lake colours, natural food colours, food chemicals, spray dried coated powder flavour, soft drink concentrates, baking powder, icing sugar, coco powder and natural gums. Chocolates are the favourite item of children. Its primary feature is that it is solid at room temperature of 20 - 25 deg. C and yet melts rapidly in the mouth at 37 deg. C giving a liquid, which appears smooth to the tongue. The toffee and candy are used after meal, dinners as smooth refresher. It drives away bad smell from mouth and refreshes the breath. Sometimes it causes good sensation while chewing. Chocolate wafer are usually enjoyed as a snack. The chocolate wafers product is more nutrient due to the addition of the flavor layers and the dried fruits, the multi-flavor chocolate wafer biscuit is more beneficial to intake of nutrition and calories for people. The chocolates market in India is estimated at around 45,000 tonnes valued at approximately Rs 15.0 bn. The counter market is estimated at about Rs 5 to 7 bn and the rest is made up of chocolate bars. Chocolates make up less than a fourth of the sweet-tooth products including sugar-boiled confectionery, mints and chewing gums. Sugar confectionery is by far the largest segment. To push sales, chocolate majors have been targeting adult clientele. Chocolates are being presented as snack food for the new target audiences. Another strategy sought was the introduction of smaller editions. Growing at a compounded annual growth rate (CAGR) of about 25% Indian chocolate industry’s size is presently worth about 50 bn and is likely to cross Rs. 75 bn mark in the next couple of years while globally the chocolate industry is worth over USD 85 bn. Besides, India’s per capita chocolate consumption is having at about 100 gm & urban centres comprise 35% of the chocolate consumption in the country. Cocoa, specifically, the market size (volume) of cocoa was 3,455,622 metric tonnes in 2013 and is estimated to grow at a compounded annual growth rate (CAGR) of 3.1 % from 2014 to 2019. As for the chocolate market, it is projected to grow at a CAGR of 2.3% from 2014 to 2019. By 2019, the world cocoa market is expected be worth about USD 2.1 bn, and the world chocolate market is expected to be worth about USD 131.7 bn. India chocolate market projected to grow at a CAGR of over 16% to reach $ 3.3 billion by 2023 with the country currently representing one of the world’s fastest growing markets for chocolates. Entrepreneurs who invest in this project will be successful. Few Indian Major Players • Gandour India Food Processing Pvt. Ltd. • Inbisco India Pvt. Ltd. • Joyco India Pvt. Ltd. • Lotte India Corpn. Ltd • Mondelez India Foods Pvt. Ltd. • Perfetti Van Melle India Pvt. Ltd. | |
| Plant capacity: Milk Chocolate:1,600 Kgs Per Day Dark Chocolate:1,600 Kgs Per Day White Chocolate:1,600 Kgs Per Day Oragne & Tangy Flavour Toffee:1,200 Kgs Per Day Citric Flavoured Candies:1,200 Kgs Per Day Chocolate Wafers:1,600Kgs Per Day | Plant & machinery: 249 Lakhs |
| Working capital: - | T.C.I: Cost of Project:671 Lakhs |
| Return: 29.00% | Break even: 54.00% |
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