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Bakery, Food, Wine, Distillery, Beer, Liquor, Agro Based Mineral Water, Ice Cream, Tea, Coffee Processing Oil Extraction, Refining Salt Projects

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Page 23 of 36 | Total 354 projects in this category
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FRESH FROZEN VEGETABLES - 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

There are thousands of frozen foods available. Before freezing, it is necessary to blend the product to destroy enzymes, which would result on off flavours and consequent quality deterioration. As frozen food preserves the vegetables, they don’t get spoiled even after months once they are kept in cold storage, some 250000 retail stores have frozen food departments and 75% of the industry output is sold through super markets. Today, frozen foods are available in retail and institutional outlets over all the areas of the country. The total annual commercial production is estimated to be more than 10 billion pounds. Obviously, what is produced must be marketed.
Plant capacity: 20 MT / DayPlant & machinery: 81 Lakh
Working capital: -T.C.I: 1090 Lakh
Return: 53.00%Break even: 31.00%
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Osmotic Dehydration of Temperate and Subtropical Fruits (Osmosed amla, apricot, apple, citrus galgal peel, pear, peach, papaya, plum quince)- Manufacturing Plant, Detailed Project Report, Profile, Business Plan, Industry Trends, Market Research, Survey

It is paradoxical that out of the total annual production of about 20 million tones of fruits, nearly 25% is lost due to spoilage during handling, transportation, processing, marketing and for lack of cold storage facilities. Hardly one percent of the total production of fruits and vegetables is utilized for processing and preservation. Even if one percent of this spoilage of fruits is prevented at the production centers by converting them into dehydrated products, there will be a saving of 20 million rupees to the horticulture wealth of the country. Fruits and vegetable preservation techniques based on canning, freezing and expensive packaging raise the cost of finished products manifold. Any dehydrated product will be cheaper in terms of canned and frozen products. Minimum labor requirement for production and packing and reduced distribution costs are the other advantages of the dehydrated products. An insignificant quantity of dehydrated fruit products are produced mainly from banana, mango, apricot and plums in the form of figs, leather and whole fruit. But these are spoiled during storage due to non-enzymatic browning, mold growth and also lead to irreversible textural changes in the product. Recently, instead of seeking stable products through extensive removal of water, interest is focused on the development of stable products by osmotic dehydration. Advantages of dehydration by direct osmosis over conventional methods are that it conserves the color, flavor and nutritive value of the fruit. Enzymatic browning does not occur during processing but the product may require protection to prevent subsequent browning. The fruit preservation industry has remained static in terms of products, therefore, has to look forward to the production and marketing of new products for the survival and growth on one hand and meet the demands of consumer’s new tastes and preferences on the other hand. Size independent techniques have been developed to produce osmosed dried quality product from perishable temperate and subtropical fruits e.g. amla, apple peach, apricot, plum, pear, cherries, quince, papaya, citrus galgal peel etc. The plant will work for 2 shifts of 8 hours each a day for 300 days a year. The plant is capable of processing a variety of seasonal fruits.
Plant capacity: 2 Tonnes / batch or 8 Tonnes / day, running 4 batches a day.Plant & machinery: 110 Lakh
Working capital: 63T.C.I: 208
Return: 1.00%Break even: N/A
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FROZEN FOODS HAVING GOOD EXPORT AND DOMESTIC DEMAND - Manufacturing Plant, Detailed Project Report, Profile, Business Plan, Industry Trends, Market Research, Survey, Manufacturing Process, Machinery, Raw Materials, Feasibility Study, Cost of Project

It is part of age-old human experience that food remains in fresh condition longer in cool than in warm weather. Hence it is not surprising that one of the first applications of mechanical refrigeration was to cool perishable food to prolong their storage life. It was claimed in 1968 that there were 2823 types of frozen foods, including 639 types of frozen vegetables, 446 frozen deserts, and 448 types of frozen seafood. It is further stated that 58% of the volume of frozen foods is fruit juices and vegetables. It is also said that frozen soups account for 11.4% and baked goods for 10.1%. Before freezing, it is necessary to blanch the product to destroy enzymes, which would result in off-flavours and consequent quality deterioration. Rapid freezing is important, since just as with ice cream, it results in a smoother product having smaller ice crystals and a more natural body and texture. In the first freezing systems the product was frozen by being subjected to high velocity air at temp. as low as 400F. The next important was that of the birds eye system, in which the product was frozen extremely rapidly, by being clamped tightly between very old refrigerated plants at – 20 to – 400F. This gave very rapid heat transfer and quick cooling resulting in marked improvement in the quality of both and vegetables the details of the system vary somewhat with the product the rate of freezing depends upon the size of packages but in usually on the order of ½ hr to 1 hr. Calculation of Refrigeration Requirements: Fruits and Vegetables are high in water content, and are absorbed much refrigeration. FREEZING Many vegetables are seasonal crops, abundant at certain times of the year, and not readily available at other times of the year. In order to extend availability all year round, methods of preservation are needed. These methods may alter the characteristics of the vegetables; some to a small extent, some to a large extent. They may also be effective over different time periods. Some extend shelf life by only a few weeks, some give a shelf-life of many months. The changes in the tissue characteristics consequent upon the preservation technique may be more market where long storage lives are required. for long-term storage, extending from months to years, canning (in which product is placed in a hermetically sealed container, and then heated sufficiently to achieve sterility) and freezing (in which product is cooled down to temperatures below – 200C and maintained at these temperatures) are the primary preservation techniques. Freezing is often preferred over canning, because the alternations to the tissues, such as softening and colour changes, may be less marked. Preservation by freezing makes use of the phenomenon that rates of chemical change are generally reduced at lower temperatures. Rates of physical change, too, may be reduced at sufficiently low temperatures, so that a product may be stored at low temperatures for extended periods without there being too much change in its properties compared to those it had at the commencement of the storage period. The freezing process itself, however, may result in change. There are commodities, such as lettuce, preservation of that particular commodity. It is generally true that the lower the temperature of storage, the slower the rate of change in properties. Because freezing involves the separation of some of the water in the product as ice, with consequent increase in the concentrations in the unfrozen phase, and potential crystallization or precipitation of other components, the rate of deterioration may be affected by factors other than the temperature linked slowdown. Higher solute concentrations may induce increased rates of change in some chemical processes (1). Also, low temperatures may enhance the rates of some crystallization processes. The rates of change in frozen systems could then be a complex function of temperature. There may be a temperature region with enhanced rates of change just below 00C in some systems. However, at sufficiently low temperatures, of rates of change will reduce. This is illustrated schematically in Figure. The upper line illustrates rate enhancement due to freezing. The lower line illustrates rate inhibition due to freezing. The centre line represents the rate to be expected on the predictions of the Arhenius rate expression. The arhenius expression in inappropriate for use in frozen systems, as it does not allow for the complex changes, which accompany the separation of crystalline ice, but assumes the system stays on uniform phase. It has recently been shown that, in systems containing ice, the temperature dependence of the kinetics in the unfrozen phase may better be described by an equation, known as the Williams-Landel-Ferry equation, which describes the temperature dependence of kinetics in rubbery systems. To-day frozen foods are available in retail and institutional outlets over all areas of the country. The total annual commercial production is estimated to be more than ten billion pounds. Obviously, what is produced must be marketed. To day some 250,000 retail stores have frozen food departments and 75 percent of the Industry out put is sold through supermarkets. The distribution channels of produce run through a long chain of middlemen by and large the processing industry gets its few materials from the maindis or wholesales markets. There are of course a few large units who have their orchard and farms. But even these depend extensively on mandis. The industry does not get preferential treatment in credit allocations. The raw materials used by it being highly perishable, the financial reckoning of security is extremely conservative. However, finished products are subjected to the usual norms for purposes of bank financing.
Plant capacity: -Plant & machinery: -
Working capital: -T.C.I: -
Return: 1.00%Break even: N/A
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Refined Vegetable Oil - 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

Refined vegetable oil is considered to be high quality edible oil because of its non-cholesterol properties. Its main use in the world is in cooking, pharmaceuticals, bakery goods & other edible products. In refined vegetable oil, the term refining is applied to the operation of pretreatment and de-acidification or neutralization, its complete process involves bleaching & deodorization. The oil is basically produced from four different seeds which are edible in nature. The demand of refined vegetable oil is increasing day by day because of its large consumption in bakery & pharmaceuticals.
Plant capacity: 75 MT / DayPlant & machinery: 141 Lakhs
Working capital: -T.C.I: 3395 Lakhs
Return: 55.00%Break even: 22.00%
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Rice Flakes from Broken Rice (used in Beer Industry)- Manufacturing Plant, Detailed Project Report, Profile, Business Plan, Industry Trends, Market Research, Survey, Manufacturing Process, Machinery, Raw Materials, Feasibility Study, Cost of Project

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. In India about 32 beer units are registered with DGTD with a total installed capacity of the order of 132,200 Kilo Liters per year. The capacity utilization during the last few years has been around 156 percent. So, it has to be assessed that in the coming years the new unit may come up to production considering the 60% of the total licenses. Similarly demand is increasing day by day to meet the requirement of indigenous as well as export market.
Plant capacity: 16 MT/DayPlant & machinery: 42 Lakh
Working capital: -T.C.I: 435 Lakh
Return: 50.00%Break even: 35.00%
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Peanut Butter - 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

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Plant capacity: 1.0 MT/DayPlant & machinery: Rs. 69 Lakhs
Working capital: -T.C.I: Rs. 247 Lakhs
Return: 27.00%Break even: 54.00%
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Caramel Color from 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

Caramel color is one of the most widely used colorants in foods. It is also called the color of burnt sugar. It is made by heating food grade carbohydrates, generally a high dextrose-containing starch hydrolysate or corn syrup. It can produce color ranging from light brown to almost black and this color strength is called its tinctorial power (the absorbency at 560 nanometers measured by spectrophotometer). Caramel colour is a colloid. Caramelization is one of the most important types of browning processes in foods, together with Maillard reactions and enzymatic browning. It causes important changes in foods, not only in colour but also in flavour. It is enzymatic browning reaction. It occurs during dry heating and roasting of foods with a high concentration of carbohydrates (sugars) caramels used to colour soft drinks should be negatively charged to prevent reaction with phosphates which causes precipitation and loss of colour. On other hand, caramels used for bakery goods should be positively charged. There is good market demand of caramel colour. New entrepreneurs can well venture into this field.
Plant capacity: 300 MT / AnnumPlant & machinery: 33 Lakhs
Working capital: -T.C.I: Cost of Project : 113 Lakh
Return: 41.00%Break even: 56.00%
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Growing Prospects for Packaged Drinking Water Industry - Manufacturing Plant, Detailed Project Report, Profile, Business Plan, Industry Trends, Market Research, Survey, Manufacturing Process, Machinery, Raw Materials, Feasibility Study, Cost of Project

Water everywhere, not a CLEAN drop to drink! Who would have thought that there will be a day when sanitation of available water would be more of a concern than availability of water itself? Hygiene is of great concern to everyone today, and this is evident with the surging rise in the consumption of packaged/bottled water. India has 16 percent of the world's population, 2.5 percent of the land mass and 4 percent of the world's water resources. These limited water resources are depleting rapidly while the demands on them are increasing. Drinking water supplies in many parts of India are intermittent. Transmission and distribution networks for water are generally old and badly maintained, and as a result, are deteriorating. India is one of the biggest and most attractive water markets in the world. The boom time for Indian bottled water industry is to continue- more so because the economics are sound, the bottom line is fat and the Indian government hardly cares for what happens to the nation's water resources. Corporate control over water and water distribution in India is growing rapidly: the packaged water business is worth $250 million, and it's growing at a huge 40-50% annually. Around 1,200 bottling plants and 100 brands of packaged water across the country are battling over the market, overdrawing groundwater, and robbing local communities of their water resources and livelihoods. Most multinational (MNC) companies view India as the next big market with a lot of potential and growth possibility. Several MNCs are waiting in the wings to expand a $ 287 billion global water market into India. There is a huge market being exploited by the packaged water industry, and it's growing at 40% per annum. With over a thousand bottled water producers, the Indian bottled water industry is big by even international standards. There are more than 200 brands, nearly 80 per cent of which are local. Most of the small-scale producers sell non-branded products and serve small markets. In fact, making bottled water is today a cottage industry in the country. There is investment worthy mid-cap companies in this segment. From being confined to the uppermost echelons of society, packaged water has now become a commonplace commodity and almost a necessity in metros. After witnessing historic growth in recent years, it has become a Rs 3,000-crore industry, one that is slated to only post healthy growth rates to become a Rs 10,000-crore business in just three years, The bulk water industry, or water in 12-, 20- and 25-litre packages, has also witnessed a parallel growth of Rs 700-1,000 crore. Basically, the market can be divided into two segments — the retail consumer market where the pack sizes are 500 ml, one litre, 1.2/1.5/2-litre and five-litre, and the household and institutional market, where the pack size is usually are 20- or 25-litre. The Bureau of Indian Standards (BIS) is the governing authority on all quality and production regulations related to natural mineral water as well as packaged drinking water. The all-India market for packaged water is between $145 million (Rs. 8 billion) and $21 million (Rs. 10 billion) and is growing at the rate of nearly 40 per cent per annum. Even though it accounts for only 5 percent of the total beverage market in India, branded bottled water is the fastest growing industry in the beverage sector. While the single largest share in the mineral water market might still belong to an Indian brand -- Parle's $52 million (Rs. 2.5 billion) Bisleri brand has a 40 percent share -- multinational corporations are not far behind. Nestle and Danone are vying to purchase Bisleri, and Pepsi's Aquafina and Coke's Kinley brands have been extremely successful in edging out many of the small and medium players to buy-outs and exclusive licensing deals. In less than two years since its launch, Aquafina has cornered 11 percent of the market and Kinley has almost a third of the market. News reports indicate that other MNCs like Unilever are also eying the market. DEMAND OF WATER WOULD NEVER GO DOWN & WATER WOULD NEVER BE OUT OF BUSINESS
Plant capacity: 30,000 Thousand Nos./Annum or 1,00,000 Bottles /dayPlant & machinery: Rs. 105 Lakhs
Working capital: -T.C.I: Cost of Project : Rs. 282 Lakhs
Return: 44.00%Break even: 63.00%
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Solvent Extraction Plant and Refining (Based on Rice Bran, Soya and other Oil seeds)- Manufacturing Plant, Detailed Project Report, Profile, Business Plan, Industry Trends, Market Research, Survey, Manufacturing Process, Machinery, Raw Materials

Cooking oil is purified fat of plant origin, which is liquid at room temperature. Some of the many different kinds of edible vegetable oils include: olive oil, palm oil, soybean oil, canola oil, pumpkin seed oil, corn oil, sunflower oil, safflower oil, peanut oil, grape seed oil, sesame oil, argan oil and rice bran oil. Many other kinds of vegetable oils are also used for cooking. The generic term "vegetable oil" when used to label a cooking oil product refers to a blend of a variety of oils often based on palm, corn, soybean or sunflower oils. Climatic conditions in India favor growing a variety of oilseeds. On the demand side, a growing population and vastly varied dietary habits have ensured a thriving market for edible oil in the country. India is worlds third largest edible oil economy, after China and US. Indias annual consumption is around 10 million tones vis-à-vis China’s 14.5 million tonnes. However, Indias per capita consumption at 10.2 kgs per annum is considerably lower compared to global standards. India is also a leading producer of oilseeds, contributing 7-8% of world oilseed production. India is estimated to account for around 6% of the worlds production of edible oils. Though it has the largest cultivated area under oilseeds in the world), crop yields tantamount to only 50-60% of the worlds average. India is the fifth largest producer of oil seeds in the world, behind US, China, Brazil, and Argentina. Since 1995, Indian share in world production of oil seeds has been around 8-10%. With its large population and continued strong economic growth, India is likely to register strong gains in total and per-capita edible oil consumption in the medium term. Per capita consumption is expected to increase to 11 kgs in FY2006 and 11.3 kgs in FY2007. By 2010, Indias total requirement of edible oils for the projected population of 1.25 billion at the projected per capita consumption of about 15 kg per annum is expected to be around 19 mt, which is equivalent to an estimated 57 mt of oilseeds.
Plant capacity: 75000 MT/Annum (Rice Bran Oil), 37500 MT/Annum (Soya Bean Oil), 37500 MT/Annum (Other Seed Oil)Plant & machinery: 2129 Lakhs
Working capital: -T.C.I: Cost of Project : 6132 Lakhs
Return: 46.00%Break even: 42.00%
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Non-Dairy Whipping Cream - 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

Dairy products are dairy base farm house products. It is mainly milk, cheese, butter, ghee, cream etc where basic raw materials come out from milk which is produced in dairy farm. Now milk is also manufactured form agro based products like groundnut, soyabean as basic raw material milk can be produced from agro products or from animals like cows, buffaloes, goats etc. When cream is produced from animal milk cream, it is called pure milk cream and when cream is produced from agro product it is called whipping cream. Now, the production of whipping cream is very large, as the demand of cream is increasing steadily, there is substitute product also marketed. The manufacturing process of whipping cream is depended on the selection of raw material and further processing of end products. There is large amount of raw material available in India and process technology is also indigenous available. There is harnessing of cream from agro based products. Produced cream is packed in clean printed material for transporting from one place to another. The plant and machinery associated with it is easily available. There is not necessary for importing of any plant and machinery. As a whole the project has good future and new entrepreneur may venture into this project.
Plant capacity: 600 MT / YearPlant & machinery: 63 Lakhs
Working capital: -T.C.I: Cost of Project : 156 Lakhs
Return: 42.00%Break even: 52.00%
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Information
  • One Lac / Lakh / Lakhs is equivalent to one hundred thousand (100,000)
  • One Crore is equivalent to ten million (10,000,000)
  • T.C.I is Total Capital Investment
  • We can modify the project capacity and project cost as per your requirement.
  • We can also prepare project report on any subject as per your requirement.
  • Caution: The project's cost, capacity and return are subject to change without any notice. Future projects may have different values of project cost, capacity or return.

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