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Set Up Cocoa Processing Unit Cocoa Butter, Cocoa Couverture And Cocoa Powder (further Processed Products: Spreads And Chocolate Syrups) | |
| The process of turning cocoa beans into chocolate, cocoa powder, and other related products such as cocoa butter, cocoa liquor, and so on is known as cocoa processing. One of the three basic components of the cocoa processing business is the Cocoa Processing Unit (CPU). The Cocoa Processing Unit (CPU) market includes Cocoa Butter & Powder, which account for the majority of the market, as well as Cocoa Liquor and Others, which are emerging categories. One of the most significant discoveries made in the 18th century was "Theobroma cacoa," a term referring to the tree that bears cocoa, a crucial raw ingredient in the manufacture of chocolate. Chocolate was discovered to have originated in South America's Amazon basin. Carolus Linnaeus, a Swedish botanist, named the cocoa tree "Theobroma cacoa," which means "food of Gods" in Greek. Cocoa trees thrive in tropical climes. Cocoa tree cultivation is usually done in the shade of a large shady tree, and it requires a lot of water and nutrients to grow. Cocoa can be affected by a variety of rots, wilts, and fungal infections. Massive, long leaves with pale-colored blossoms generate large pods on the cocoa tree. The tree produces fruit in its third year and continues to do so until it reaches the age of twenty. Despite the fact that processing's global market share has been consistent, grindings have expanded to meet demand. The Netherlands is one of the largest processing countries in terms of volume, accounting for over 13% of global grindings. Europe and Russia together account for approximately 38% of the processing market. The average yearly increase in demand since 2008 has been just over 3%. The majority of the chocolate is either melted into the liquor and separated into cocoa solids and cocoa butter, or chilled and formed into raw chocolate blocks. It's mostly utilised in the production of chocolate (typically in conjunction with additional cocoa butter). Theobroma oil, often known as cocoa butter, is a light-yellow vegetable lipid derived from cocoa beans. Cocoa butter is made by fermenting, drying, roasting, stripping, and pressing cocoa beans. Biscuits, ice cream, dairy drinks, and desserts all contain cocoa powder. In addition to being utilised as a flavour, it's employed to make confectioner's coatings and frozen treats. Chocolate spread is a sweet chocolate-flavored paste that can be used over breads, toasts, waffles, pancakes, muffins, and pitas. Chocolate syrup is a sweet sauce with a chocolate flavour. It's typically used as an ice cream topping or dessert sauce, or combined with milk to make chocolate milk or a chocolate milkshake. The global cocoa products market will be driven by increased confectionery syrup and chocolate production. Increasing disposable income, enhanced retail distribution channels, expanded availability of foreign brands, and the usage of cocoa in snack food categories such as sweet biscuits and others are all expected to help drive market growth. Cocoa will continue to be popular in scrubs, ointments, creams, face masks, toners, and lotions. In 2020, the Indian chocolate market is expected to reach US$ 1.9 billion, making it one of the world's fastest-growing chocolate markets. Between 2021 and 2026, the market is expected to increase at a CAGR of 11.3 percent, according to IMARC Group. We're constantly monitoring and evaluating the pandemic's direct and indirect effects, taking COVID-19's uncertainty into account. In recent years, India's robust economic growth has increased per capita disposable income, boosting the chocolate industry to new heights. As a result, rather than purchasing chocolates for special occasions, people are purchasing them more frequently. Key Players • Ambriona Cacao Blends Pvt. Ltd. • Candico (I) Ltd. • Dugar Overseas Pvt. Ltd. • Dukes Consumer Care Ltd. • Ferrero India Pvt. Ltd. • Gandour India Food Processing Pvt. Ltd. | |
| Plant capacity: Cocoa Liquor: 2,000 Kgs Per Day | Cocoa Butter: 974.4 Kgs Per Day | Cocoa Powder: 512.8 Kgs Per Day | Chocolate Spread: 530.2 Kgs Per Day | Chocolate Syrup:2,263.9 Kgs Per Day | Plant & machinery: 1582 Lakhs |
| Working capital: N/A | T.C.I: Cost of Project: 2422 Lakhs |
| Return: 26.00% | Break even: 39.00% |
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Information- One Lac / Lakh / Lakhs is equivalent to one hundred thousand (100,000)
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- T.C.I is Total Capital Investment
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