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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.

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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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RICE BRAN OIL (SOLVENT EXTRACTION)- Manufacturing Plant, Detailed Project Report, Profile, Business Plan, Industry Trends, Market Research, Survey, Manufacturing Process, Machinery, Raw Materials, Feasibility Study, Investment Opportunities, Plant Layout

Rice is an important food crop. It is consumed by more than half of the world’s population living in the developing countries. The demand of rice is increasing every day with the rise in population. It is therefore imperative to have continuous and concerted efforts to increase rice production to keep pace with the demand. Among the several approaches, varietal improvement through development of varieties with inherent high yielding potential, resistance to major biotic and abiotic stresses and adaptable to various rice growing environment is of paramount importance. Rice bran is a by- product resulting from the processing of rice. Even though the process, which consists in removing certain outer layers of the caryopsis, is basically the same in all cases, it can be carried out in a number of ways, some of which have a vital bearing on the characteristics of the end product. The bran thus produced may have quite different properties; therefore their particular identity should be differentiated and maintained. Rice bran is the main source of rice oil. The majority of available bran continues to be used for animal feeds without being extracted for the oil. Rice oil, also called rice bran oil, has been used extensively in Asian countries. Rice oil is a minor constituent of rough rice when compared with the carbohydrate and protein content. Two major classes of lipids are present: those internal within the endosperm and those associated with the bran. The internal lipids contribute to the nutritional, functional, and sensory qualities of rice. Rice bran oil is truly “The World’s Healthiest” edible oil, containing vitamins, antioxidants, nutrients and Trans fat free. It is not just delicate and flavorful; it can help lower cholesterol, fight diseases, enhance the immune system, and fight free radicals and more. Rice bran oil is extremely light, versatile and delicious. Used to fry, sauté, salad dressings, baking, dipping oils and where ever you use cooking oil. It is amazing cooking oil- light, healthy and also best in taste. Rice bran oil is vastly superior to traditional cooking oils and can be considered nutraceutical (food as medicine) oil that is perfect for all your healthy cooking needs. Rice bran oil is quickly becoming a favorite in commercial frying to replace hydrogenated oils that contain trans fat. This is due to rice bran oils health, flavor and performance benefits. Rice bran is a by-product of the rice milling process. Rice bran is the most important source of edible oil among the unconventional sources. Rice bran is the brown coating around the white starchy rice kernel, which is obtained by de-husking paddy and polishing the rice. While white rice holds little nutritional value, the bran that is removed contains 65 percent of the rice kernel’s nutrients and boasts a bounty of healthful benefits. The thin brown layer that is milled off in the processing of white rice, rice bran is just as effective as the other bran in fighting high cholesterol and providing high-grade fiber. USES & APPLICATION The crude bran oil thus obtained can be used for manufacture of soap, emulsifiers, fatty acid, plasticisers, cosmetics and tocoferol (vitamin E) etc. Crude rice bran oil is an edible grade vegetable oil intended for additional processing before human consumption. Crude rice bran oil is also source of high value added by-products. Thus, if the by-products are derived from the crude rice bran oil and the resultant oil is used as a feedstock for biodiesel, the resulting biodiesel could be quite economical and affordable. Crude rice bran oil is a rich source of high value-added byproduct. Therefore, use of rice bran oil as raw material for the production of biodiesel not only makes the process economical but also generates value added bio-active compounds. Crude rice bran oil helps reduce dust in feed, making it more palatable to animals. Moreover it acts as a lubricant in animal feed pelletization stage. Crude Rice bran oil is used as a raw material in manufacturing refined Rice bran oil. Rice bran with low levels of available carbohydrate (25 per cent) and high level of fat (20 per cent) can be considered as a good source of energy when used as a supplementary food for diabetics. Rice bran with 15 to 20 per cent oil can serve as a good source of energy and Essential Fatty Acids (EFA). It is also a commercial source of edible oil. Rice bran wax can be used in the preparation of candles, polishes, cosmetics, emulsifiers and other industrial preparations. It is the cuticle existing between the rice and the husk of the paddy, which comprises the germ the perricorp, and aleuronic layer. The bran is obtained as a by-product in rice milling during polishing of rice obtained after dehusking of paddy etc. MARKET SURVEY India produces about 80 million tonnes of paddy annually. This can yield about 5 million tonnes of rice bran and to the extent of 8 lakhs tonnes of rice bran oil. During 1983 - 84, the country processed only 13 lakhs tonnes of rice bran, though the installed processing capacity is around 32 lakhs tonnes. Production of rice bran oil is currently estimated at about 2 lakhs tonnes and hardly 10-15 per cent of it is of edible grade, although the potential availability is reckoned at about 8 lakhs tonnes. The wide gap between the actual production and the potential availability of rice bran oil is primarily due to the fact that at present around 70 per cent of the paddy produced in the country is processed through huller mills while only 30 percent is processed by modern Sheller mills. It has been estimated that huller mills number about 80,000 while there are only 28,000 modern Sheller mills. PRESENT MANUFACTURERS A G Fats Ltd. Agrawal Oil Extractions Ltd. Agro Tech India Ltd. Balaji Agro Oils Ltd. Bharani Oils Ltd. Boppana Oils Ltd. Cethar Foodoil Ltd. Chaitanya Oils Ltd. Globus Industries & Services Ltd. Goa Agro Oil Ltd. Godavari Edible Bran Oil Ltd. J R Foods Ltd. J S P Oils & Fats Ltd. K G N Agro Internationals Ltd. Kanakadurga Agro Oil Products Ltd. Kedia Overseas Ltd. Lakshmi Energy & Foods Ltd. Malwala Oils Ltd. Midland Industries Ltd. Modi Naturals Ltd. Morinda Overseas Inds. Ltd. Neha Oils Ltd. Patliputra Industries Ltd. Prakash Solvent Extractions Ltd. Raghunath Cotton & Oil Products Ltd. Ravindra Solvent Oils Ltd. Rice Oil & Foods Ltd. S K M Animal Feeds & Foods (India) Ltd. Sambandam Solvent Extraction Ltd. Satyakala Agro Oil Products Ltd. Sethia Oil Inds. Ltd. Sethia Oils Ltd. Shanti Kunj Solvent Ltd. Shree Madhav Edible Products Ltd. Shree Shakthi Agro Oils Ltd. Siddaganga Oil Extractions Pvt. Ltd. Siris Agro Ltd. Sona Oil & Chemical Inds. Ltd. Sonitpur Solvex Ltd. Sree Tulasi Solvent Extractions Ltd. Sri Murugarajendra Oil Industry Ltd. Srihitha Refineries Ltd. Sudha Agro Oil & Chemical Inds. Ltd. Tara Health Foods Ltd. Thapar Agro Mills Ltd. Unique Organics Ltd. Vegepro Foods & Feeds Ltd. Vijay Agro Products Pvt. Ltd.
Plant capacity: 388 MT/DayPlant & machinery: Rs. 615 Lakhs
Working capital: -T.C.I: Cost of Project: Rs. 1760 Lakhs
Return: 30.02%Break even: 47.16%
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PAPAD PLANT (AUTOMATIC)- 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

The Word "PAPAD" is quite familiar with Indians. Papad is a common Indian food normally taken with meals. Some people take it along with tea also. It is a food which is liked by people of all states, people doing all type of occupations. It is well within the reach of common people. Papad can be exported to other countries and can earn valuable foreign exchange as people in other countries have also taken interest in this food item. Some time before papads were made at home by the ladies and most of them know the process of making them. At present also some of the housewives are making these, but their number has decreased considerably. However, they used to make them for their captive uses only. Whereas modern ladies don't want to take trouble of making them at homes because of a number of reasons as follows: They are not free as ladies have also started working in offices like men, they don't have ample space in their houses for making them, fresh papads are available in the market (all types), they have become sophisticated and don't want to make them in their homes. Papad's are of different types i.e. made from urad dal, potatoes, rice etc. However, process of making all of them is very simple and absolutely identifical except the formulations which may change according to one's taste. Papad's may be made by using red or black pappers and their quantities may also be altered to make the product strong or light in chilly. Normally papads are made round in shape and are thin like paper. All sizes and types of papads are available in the market and can be manufactured also under one shed with almost the same plant and machineries. Papads are largely consumed by Marwadi's. There are people who like them so much that they don't enjoy the meal unless and until papad is also served along with it. However, mostly it is eaten by frying in ghee or oil. Raw papad is quit flexible and don't crack when twisted and turned many times. After roasting and drying raw papad, becomes crisp and produces sound when eaten. it is also very tasty. USES & APPLICATION They are available in both red and black papad and with different formulations, thus cater to the taste of various people. They do not take much time in roasting and frying and is a sort of ready to eat food. The papad bariyan are not only consumed in houses but also these are consumed in notches, restaurants, Dhabas also the people who are going to Picnic, meals etc. They also eat these by scating in gardens parks etc. MARKET SURVEY A typical, average middle class Indian family did not have a standard breakfast on a regular basis like its Western counterpart. Those who did have breakfast consumed milk, snacks, bread, butter, jam or local food preparations like dalia idlies, parathas and the like as convenient..Estimated at a modest Rs 2.5 bn, the market includes cornflakes, muesli, pancakes, oatmeal and porridge. It is growing fast not only because of macro factors, such as acceptance of packaged food and rising household incomes but also because companies have become innovative. The market is estimated to be growing annually up to 30%, and with modern retail providing new recipes of the contemporary products, Indian and Western, a strong wave of growth is anticipated. The biggest snacks company in the country, FritoLay, a division of PepsiCo India Holdings, has already entered the breakfast cereal segment in a big way. The company introduced its high-fibre breakfast cereal, Quaker Oats, and is working on variants and flavours in this range. The instant noodle market estimated to be valued at Rs 5.5 bn and growing at 15%, has some major players, such as Nestle, Indo Nissan Foods, International Best foods. The Wai Wai brand of soup-based instant noodles of Nepal Thai Foods of the Chaudhary group had entered into a technical collaboration with the CG Foods India, a subsidiary of the USD 300 mn Cinnovation group, and invested Rs 400 mn in the manufacturing facilities in Uttarakhand and Sikkim. Wai Wai claimed over 50% market share in West Bengal and North East and around 16% countrywide. The overall size of the snack food market is estimated at Rs 45 to Rs 50 bn. The market is reported to be growing at 7 to 8 % annually. The organized snacks category is sub-divided into the traditional segment (bhujia, chanachur and the like), Western segment (potato chips, cheese balls etc.) and the newly established finger snacks segment, which is an adaptation of traditional offerings in the western format. In the Rs 19 bn branded (organised) snacks market, constituting over 40% of the market by value, Frito-Lay is estimated to command a market share of 45%, followed by Haldiram at 27% and ITC at 16%. The branded snacks market accounted for 16% by value and 12% by volume sales in 2007. According to a projection by Euromonitor International, the branded snacks market is growing at a compounded annual growth rate of 14% and reached a value of Rs 35 bn in 2012. PRESENT MANUFACTURERS Bikaji Marketing Ltd. Desai Brothers Ltd. Empire Spices & Foods Ltd. Madhur Industries Ltd. R C L Foods Ltd. Shri Mahila Griha Udyog Lijjat Papad Sunrise Spices Ltd.
Plant capacity: 250 Kgs/DayPlant & machinery: Rs. 12 Lakhs
Working capital: -T.C.I: Cost of Project: Rs. 40 Lakhs
Return: 47.84%Break even: 44.38%
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PAN CHUTNEY - 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

The Betel (Piper betle) is the leaf of a vine belonging to the Piperaceae family, which includes pepper and kava. It is valued both as a mild stimulant and for its medicinal properties. Betel leaf is mostly consumed in Asia and elsewhere in the world by some Asian emigrants, as betel quid or paan, with or without tobacco, in an addictive psycho-stimulating and euphoria-inducing formulation with adverse health effects. The betel plant is an evergreen and perennial creeper, with glossy heart-shaped leaves and white catkin. The betel plant originated from South and South East Asia (India, Philippines, Bangladesh and Sri Lanka). The ubiquitous red-stained lips and blackened teeth associated with betel chewing are sported by one-tenth of the human race and one-fifth of the global population. Even though it has long-established roots in Asian culture, history of the custom relies mainly on oral tradition, probably because it is most prevalent amongst the agrarian population. Since the eleventh century, however, the royal use of betel in South-East Asia is described in written records which provide a rich source of details about the protocol of sharing a quid with a king and the use of betel in royal ceremonies. Even the name given to the custom by Europeans, ‘betel-nut chewing’ is a misnomer. The term is incorrect because an areca-nut, not a betel-nut, is chewed. Numerous English language dictionaries continued to retain ‘betel-nut’as an entry until recently, but today most references to the custom are defined correctly under ‘betel’. The boundaries extend to the eastern coastline of Africa to Madagascar in the West; Melanesia to Tikopia (in the Santa Cruz Islands) in the East; southern China in the North, and Papua New Guinea in the South. Betel chewing is firmly embedded in the traditions of South-East Asia and enjoyed, even revered, on several levels. A key to its widespread patronage, though, lies in its use for other purposes besides chewing. The betel quid is also used as a medicine to cure a variety of illnesses ranging from headaches to skin infections. Betel is also believed to be a powerful link in contacting supernatural forces and as such is intricately entwined with the rites of animistic worship which give it magical qualities. A betel quid has three essential ingredients and others may be added depending on availability and preference. Additional ingredients are a status symbol and the greater the number and the more exotic, the higher the owner’s prestige. Other additions listed in early Sanskrit texts were mainly spices, the luxuries from the Moluccan islands. They included cardamom, clove, camphor, musk, nutmeg, black pepper, and dry ginger. Interestingly, many of these spices are still used as additives in betel chewing today. A stick of clove may be added to secure a folded or rolled quid. Cinnamon, coriander, and ambergris add flavour and thus enhance the taste. Cardamom stimulates the flow of saliva. Tobacco is a modern addition to the quid. USES & APPLICATION It has several applications and uses on health issues, as fancy plant, as bug repellant, as snack and also used for increment of sexual craving. MARKET SURVEY Pineapple Pan Chutney especially in HYDERABAD sells like hot cake. It gives the fresh flavoured of the fruit. Manufacturers used to export this particular brand with others to Gulf Countries. At present they used to export around 20 MT per month. They expected to increase by 10% very shortly. The total production of different Pan chutney is around 500 MT. The requirement is about 3000 MT. The Govt’s strict regulation on the use of Tobacco products, the sale of these non-tobacco products increased by 20%. So it will be feasible to increase the production of Chutney by setting up new production facility. The Pan chutneys are very popular amongst the Indian panwaris as these contain refreshing essentials in them. Many companies offer these chutneys in abundant flavors, packed in sealed containers that retains its quality aspects and extends its shelf life. As we know that a chutney is a pungent relish of Indian origin made of fruit, spices and herbs. Although originally intended to be eaten soon after production, modern chutneys are often made to be sold, so require preservatives – often sugar and vinegar or chemical food preservatives like sodium benzoate – to ensure they have a suitable shelf life. Mango chutney, for example, is mangoes reduced with sugar. But pan chutney prepared from premium quality ingredients give complete and long lasting pleasure such as primed natural perfumed compounds, fresh flowers extracts, dried fruits made for the taste of diverse regional tang. It is available at very reasonable price range all across the globe to the clients. Basically the companies manufactured the pan chutney compound of mouth refreshing elements. One of the basic advantages of our Pan Chutney Compounds is that they can be retained for long time after breaking their seal. There are so many flavored pan chutney which has smoothly accepted by Indian people due to their variable tastes. Many dried fruits are used to make this like mango, pineapple, strawberry, saffron, khus etc which gives a unique taste to it and makes it attractive and addictive to the people fond of paan.The markets of pan chutney are growing more in India and it has ample scope to take the attention of paan lovers for more sell. Some companies like Gopal, Minar, Meenakshi are leading with that item and they are expecting more growth in near future with lots of prospects.
Plant capacity: 1000 Kgs/DayPlant & machinery: Rs. 52 Lakhs
Working capital: -T.C.I: Cost of Project: Rs. 352 Lakhs
Return: 45.89%Break even: 29.23%
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EDIBLE OIL REFINERY UNIT - 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

Rice is grown over vast areas of land around the world and is a major staple food for more than half of the world population. Rice is an excellent source of nutrients, where protein contains the eight essential amino acids. Rice is a relatively good source of thiamin, riboflavin, niacin, phosphorous, iron and potassium and is also a good source of carbohydrates, which serves as a form of energy. Non-allergenic and gluten-free characteristics make rice ideal for persons with these special dietary requirements. Harvested rice is in the form of rough rice (paddy) with the edible portion covered with an outer protective layer known as the husk or hull. After being dried, the rice passes though Sheller machines to remove the hull material. Shelling produces brown rice, with a thin bran layer surrounding the rice kernel. Abrasive forces in the milling machine remove the outer bran layer on the brown rice and the resultant product is white rice. White rice is consumed after appropriate polishing to further remove any remaining bran layers and to give a desired degree of whiteness and polish. The rice hull and rice bran are obtained as by-products of the rice milling industry. Rice bran, which includes the pericarp, the aleurone and sub-aleurone layers, parts of the germ and the embryo as well as small portions of the starchy endosperm, is a valuable milling by-product. After milling, the immediate stabilization of rice bran using thermal treatment techniques deactivates enzymes responsible for its degradation. Stabilized rice bran is free from rancidity, off flavors, and bitter and soupy taste, and is suitable for further use and processing. Rice bran had gained significant attention after adequate progress in its stabilization techniques Bran, 10% of the weight of rough rice, is rich in oil (15- 22 %), depending on the milling procedure and the rice variety. Most crude oils and fats, whether obtained by pressing, solvent extraction or rendering are given a preliminary cleaning and clarification treatment by setting, screening, filtration or centrifugation to make them more resistant against deterioration during storage. When required for edible purposes they are nearly always given a further refining treatment, when intended for technical non edible purposes they also frequently need some treatment to remove impurities, degradation products or undesirable constituents which would interface with their use. Rice bran crude oils obtained by solvent extraction are given a preliminary cleaning and clarification treatment by allowing the crude oil to settle followed by screening, filtration or centrifugation to make them more resistant against deterioration during storage. Special characteristics of rice bran oil are the very marked resistance to oxidative rancidity. The stabilities of the refined, bleached and deodorized rice bran oil and the hydrogenated products are approximately twice those of comparable, commercially acceptable vegetable fat. USES AND APPLICATION Rice Bran Oil is a healthy oil with uses in cooking, frying, as a salad dressing, baking, soap making, as even a supplement to horses, dogs and other animals. Thus, Rice bran oil can be used as vegetable oil in the domestic purposes for consumer use. It can be used for hydrogenation purpose. It can be used for the extraction of fatty acids and glycerol from it.It is also use to treat nerve imbalance. The use of Rice bran oil not more than half a litre in a months is sufficient for good health. MARKET SURVEY Indian edible oil industry is composed of some 15,000 oil mills, 600 solvent extraction units, 250 vanaspati units and over 600 refining units. These employ over a million people.With around 8% of world oilseeds production, over 7% of global protein meal production, around 4% of world oil meal export, total oilseeds production of 23 mn tonne and 5.6 mn tonne of edible oil production, India is the fourth largest edible oil economy in the world valued at USD 16.5 bn (Rs 660 bn). India has a share of nearly 6% of global vegetable oil production, nearly 11% of global vegetable oil imports and 9% of global edible oil consumption. And yet over 40% of the edible oil availability in the market is sourced from imports. The edible oil segment is currently undergoing a metamorphosis as a result of spiralling prices of soft oils - sunflower and soyabean. Premium branded vegetable oil makers are expanding their product portfolio to include less-upmarket oils from cottonseed, groundnut or even palmolein in consumer packs. India has a potential to produce about 1.50 mn tonne of rice bran oil. Of this potential, only half or 750,000 tonne, is produced. Some 200,000 tonne of oil is being used as refined rice bran oil for cooking. The rest is used in vanaspati. There are some 30 plants refining crude rice bran oil. PRESENT MANUFACTURERS Agrawal Oil Extractions Ltd. Globus Industries & Services Ltd. J R Foods Ltd. Kedia Overseas Ltd. Morinda Overseas Inds. Ltd. Rajaram Solvex Ltd. S K M Animal Feeds & Foods (India) Ltd. Shanti Kunj Solvent Ltd. Sree Tulasi Solvent Extractions Ltd. Sri Murugarajendra Oil Industry Ltd. Thapar Agro Mills Ltd.
Plant capacity: 80 MT/DayPlant & machinery: Rs. 962 Lakhs
Working capital: -T.C.I: Cost of Project: Rs. 2113 Lakhs
Return: 27.62%Break even: 46.86%
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ANIMAL FEED FROM BAGASSE - 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

The principal feed resources for animal consumption in the country are crop residues like straws of wheat, rice and other cereals and stovers, which are very poor in feed value. Even these are in short supply. These are supplemented to some extent by relatively better quality fodders like cultivated leguminous and non-leguminous fodder grasses and concentrates. The latter are formulated largely from agro-industrial by-product and forest wastes and small quantities of low-grade cereals with the present stock of feed and fodder resources available in the country, it is well impossible to meet the nutrient requirements of even the present day low-producing cattle and buffaloes. Such a situation is bound to aggravate difficulties in the feeding of better producing livestock such as cross bred lows in exploiting their full genetic potentiality for early growth, better reproduction and higher milk production. Livestock in the country, therefore, suffer widely from insufficient supply of nutrients. The unconventional agro-industrial by products and forest wastes may find a greater use as livestock feeds in coming years. The nutritive value of tropical feeds and fodder is lower than those grown in temperate region. This situation does not allow cows to consume maximum amount feeds, nor to get feeds of minimum allowable digestibility. It is not possible to anticipate any remarkable improvement in the feed situation in the near future and also in the supply of high digestible ingredients like worse grains. The digestibility of feed for meeting nutrient requirements of the cattle must bear relation to its intake capacity.In order that a cow with high milk yielding potential, which this country is looking forward to have in large numbers, produce milk to their inherited capacity, it will be necessary to provide adequate and balanced nutrition that should include high quality fodder and concentrates, mostly originating from agro industrial by products and wastes. The poor quality fodders like straws and stovers when chopped and fortified with urea, molasses and mineral mixture, improve in nutritive value and capatability. Such practice should be followed to maximize the utilization of valuable fodder resources. It is also necessary to preserve good quality forage as hay or silage to provide for feed during the lean periods. With the availability of food quality fodder and some feed concentrate to supplement the ration in meeting the various nutrient requirements, the milk production will certainly go higher even with the existing cattle and buffalo population. USES AND APPLICATION Those for calves before their rumers start to function effectively. Those for cattle with functioning rumers. The first type of feeds are similar in composition to pig creep and starter feeds and must be low in fibre and contains all the nutrients necessary for growth with the exception of those in the mother's milk which they may also receive.The second types of feeds are those designed to supplement the bassal ration of roughage normally fed to cattle with functioning rumers. This supplementation may be necessary to supply additional nutrient for growth, maintenance milk production pregnancy of fettering and suitable feeds are formulated for the various purposes. As ruminance can synthesize their essential amino acid and can digest cellulosic fibre protein is normally supplied as the more fibrous oilseed residues e.g. coconut, cottonseed and ground nut cake. It is also not necessary to add vitamin supplement but 5% of minerals are normally included.A typical concentrate feed for milk production (dairy feed) designed for feeding as a supplements to a ration of dry roughage might include 95% of cereals and cereal by products, 40% of oil cake, 5 % of grass meal to provide vitamin A. and would contain no dried grass and less oil cake. Ruminants are above the synthesize protein from more protein nitrogen and it is now common practice to replace part of the protein supplied as oil cake by the additions of urea. MARKET SURVEY Cattle feed is a peculiar product consumed mainly by cattle owners of rural area. Animal industrial enterprises in all area and so, the market for cattle feed is very scattered.The consumers are living by and large in poverty and so they have hardly enough finances to spare for cattle feed. Yet cattles are the only source of earring in many cases and to increase their own earning they try to spend upon cattles as much as possible. Unawareness about the product and its importance should also be looked after. The benefits of this scientifically prepared cattle feed over traditional feed has become as popular as they should be. The problem is much of replacing unscientific feeding system with scientific feed. India has the largest cattle, buffalo and goat population according to latest census. There are about 200 million cattle, 50 million buffaloes and 90 million goats in the country. About one sixth of the cattle, about half of buffalo and one fifth of goat population in world are in India. Animal husbandry plays an important role in the national life and accounts for about 10% of the national income. In particular the contributor of the cattle and buffalo to the economy is considerable. They are the main source of drought power in agricultural operations and rural transportation they provide essential, foods like milk and meal. PRESENT MANUFACTURERS Advanced Bio-Agro Tech Ltd. Advanced Enzyme Technologies Ltd. Agribiotech Industries Ltd. Agro Tech India Ltd. Allana Cold Storage Ltd. Amrit Feeds Ltd. Andhra Sugars Ltd. Anirudh Foods Ltd. Annam Feeds Ltd. Anupam Extractions Ltd. Arambagh Hatcheries Ltd. Aries Agro Ltd. Aries Marketing Ltd. Bala Industries & Entertainment Pvt. Ltd. Balaji Foods & Feeds Ltd. Baramati Agro Ltd. Brooke Bond Lipton India Ltd. C & M Farming Ltd. C P Aquaculture (India) Pvt. Ltd. Damania Pharma Ltd. Dhanalaxmi Roto Spinners Ltd. Gajanan Extraction Ltd. Genomics Biotech Ltd. Godrej Agrovet Ltd. Goldmohur Foods & Feeds Ltd. Graintec India Ltd. Hanuman Minor Oils Ltd. Haryana Agro Inds. Corpn. Ltd. Hatsun Agro Products Ltd. Indian Potash Ltd. Indo Euro Indchem Ltd. Induss Food Products & Equipment Ltd. Intercorp Biotech Ltd. Japfa Comfeed India Pvt. Ltd. Jupiter Biotech Ltd. Kapila Krishi Udyog Ltd. Kerala Feeds Ltd. Khandesh Extraction Ltd. Kirti Dal Mills Ltd. Kumar Food Inds. Ltd. Kwality Dairy (India) Ltd. Kwality Feeds Ltd. Lakshmi Energy & Foods Ltd. Laxmi Starch Ltd. Lipton India Ltd. Maharashtra Agro-Inds. Devp. Corpn. Ltd. Maheshwari Solvent Extraction Ltd. Mapro Industries Ltd. Nova Chemie (India) Ltd. Origin Agrostar Ltd. Parakh Foods Ltd. Piccadily Agro Inds. Ltd. Pioneer Feeds & Poultry Products Pvt. Ltd. Pranav Agro Inds. Ltd. Prima Agro Ltd. Puri Oil Mills Ltd. Rainbow Agri Inds. Ltd. S K M Animal Feeds & Foods (India) Ltd. S O L Ltd. Sakthi Beverages Ltd. Schreiber Dynamix Dairies Ltd. Shalimar Pellet Feeds Ltd. Snam Vijaya Feeds Ltd. Sona Oil & Chemical Inds. Ltd. Sonitpur Solvex Ltd. Sree Tulasi Solvent Extractions Ltd. Suguna Foods Ltd. Suguna Poultry Products Ltd. Superhouse Ltd. Swastika Feeds Ltd. Tara Health Foods Ltd. Tata Oil Mills Co. Ltd. Tinna Oils & Chemicals Ltd. Utkal Feeds Pvt. Ltd. Vegepro Foods & Feeds Ltd. Venky'S (India) Ltd. Venky'S (India) Ltd. [Erstwhile] Vijay Agro Products Pvt. Ltd. Zeus Biotech Ltd.
Plant capacity: 100MT/DayPlant & machinery: Rs.143 Lakhs
Working capital: -T.C.I: Cost of Project: Rs. 477 Lakhs
Return: 29.86%Break even: 57.18%
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DEHYDRATED ONIONS

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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RICE MILLING UNIT - 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

Rice (Oryza sativa L.) is one of the leading food crops of the world, and is produced in all the continents. Rice was an important food even before the dawn of written history. One centre of origin of cultivated rice is thought to have been in South east Asia. That is in eastern India. Indo- China and Southern China, Another probably was in Africa. Rice is one of the most important food grains. It is used in almost all homes as eatables. It has good filling capacity as a food grains. Rice is one of the leading food crops of the world. However, a comparatively small amount of rice moves in world because a high percentage of the world rice crop is consumed in the countries where it is produced. Human civilization has depended upon cereals from its dawn. Rice is the principal cereal group grown in warm humid areas of subtropical region mainly Pakistan, India, Burma, Indo China, Japan etc. Maize is an important cereal grown in America, South Africa, Argentina, Brazil USSR & China. Rice is generally considered to be a tropical crop. It is, however, an important crop in subtropical and temperature zones. Rice is in fact the principal cereal food in Asia and in some countries in Africa and Latin America and is used as food in all countries in the world. In many Asian countries, the average individual gets half or more of his total calorific intake from rice. The "Soutellum" divide the "Endosperm" which is the main starchy portion of the grain, from the "ambary" or germ". The purposes of rice milling are to separate the husk (shelling) and the outer bran forms the kernel. The crop area and production of rice in the world are second only to wheat. The world Rice Crop area is only about 58% as much as that for wheat. Over 95% of the world production of rice is used for human food. The production in India (about 40 million tonnes) forms about 40 percent of total production of all food grains. There are a number of big rice plates in India apart from about 60,000 small rice mills of less than 2 tonnes per hour capacity. However, there is still a scope for setting up mini rice plant in various parts of India with a view to meet the local demand and providing employment to local people. Brown rice has a greater food value than white, Because the outer coating of brown rice contains added minerals and protein, As a food rice is low in fat and (compared with other cereal grains) in protein. Brown rice is considered to hold greater food value than its white grain counterpart. Brown rice does not get milled, thereby keeping its darker color. Like white rice, brown rice has its husks removed during the cultivation process. Brown rice contains 8-percent protein and is a good source of thiamine, niacin, riboflavin, iron and calcium. Traditionally, brown rice is the least favorite of all the rice’s. The Rice milling is the process that helps in removal of hulls and bran’s from paddy grains to produce polished rice. Rice is rich in genetic diversity with thousands of varieties grown throughout the world. Rice has been one of man's most important foods. Today, this unique grain helps sustain two-thirds of the world's population. It is life for thousands of millions of people. It is deeply embedded in the cultural heritage of their societies. About four-fifths of the world's rice are produced by small-scale farmers and are consumed locally. Thus rice milling is the process of removing husk and part of bran from paddy in order to produce edible rice. Husk which is woody is not edible and must be first removed. A part of the bran (including germ) also should be remove to make the rice easy to cook and digest. USES AND APPLICATION All of the Principal cereal crops are used for food. Rice, wheat and Rye are used primarily as human food. Maize, sorghum, and Millet are important foods in some countries but are generally considered to be feed crops. Barley and oats have important uses for human food and beverages but most of the production is used for feed. Rice is used mainly as food in the form of whole milled grain cooked in water. It may also be used as flour, or in broken form. Rice is a fairly high cost commodity which limits its use in industrial products. However, rice milling by products have many uses. Since hulls or husks make up about 20% of the rough rice as it is received at the mill, considerable effort has been made to find uses for them. At one time most of the hulls were used as a fuel in the steam plants which provided power for rice mills but this is no longer a common practice. At present time hulls are used primarily in feeds, as an adjunct to prevent caking in fertilizers, for mixing with small seeded forage plants for reseeding ranges, for animal and poultry bedding, and as loose insulating material in walls of building and cold storage facilities. Finely ground hulls are also suitable for use in phenolic resins and in phenol formaldehyde plywood glues. Rice hulls are seldom used for the production of methyl alcohol, acetic acid, and other products because cheaper sources are available. They are not suitable for making paper or rayon pulps because of their short fibers and relatively low alpha – cellulose content etc. MARKET SURVEY Rice is one of the most important food crops of India in term of both area, production and consumer preference. India is the second largest producer and consumer of rice in the world. Rice production in India crossed the mark of 100 million MTnes in 2011-12 accounting for 22.81% of global production in that year. The productivity of rice has increased from 1984 kg per hectare in 2004-05 to 2372 kg per hectare in 2011-12. Indian share in global rice production has been hovering in the range of 19.50 to 24.52 % .Indian share dipped below 20 percent only in 2009-10. Production of rice in India is expected to drop this year from 104.3 million MT to 101.80 million MT (including 11.11 million MT rabi production) due to lower kharif output pegged at almost 90.69 million MT. PRESENT MANUFACTURERS A V I Export (India) Ltd. Agrawal Oil Extractions Ltd. Ambalica Enterprises Ltd. Ankit India Ltd. Arvind Kumar Nand Kumar Ltd. B C L Industries & Infrastructures Ltd. B G H Exim Ltd. Cargill India Pvt. Ltd. Chaman Lal Setia Exports Ltd. Daawat Foods Ltd. Dolphin International Ltd. Doon Valley Rice Ltd. Emmsons International Ltd. G R M Overseas Ltd. Goel International Pvt. Ltd. Graintec India Ltd. Jagdamba Foods Ltd. K J International Ltd. K R B L Ltd. Kohinoor Foods Ltd. L T Foods Ltd. Lakshmi Energy & Foods Ltd. M K International Ltd. Mega (India) Ltd. Modern Flour Mills Ltd. Navjivan Roller Flour & Pulse Mills Pvt. Ltd. Olam Exports (India) Ltd. Oswal Agro Furane Ltd. P K S Ltd. Padam Cotton Yarns Ltd. Petro Plast Industries Ltd. Punjab Basmati Rice Ltd. Punjab Greenfield Resources Ltd. R T Exports Ltd. Rameswarlal & Co. Ltd. Rashel Agrotech Ltd. Rei Agro Ltd. S K Roller Flour Mills Ltd. S S A International Ltd. Sachdeva & Sons Inds. Pvt. Ltd. Sachdeva & Sons Rice Mills Ltd. Shakti Bhog Foods Ltd. Shakti Bhog Snacks Ltd. Shree Giriraj Inds. Ltd. Shree Gobind Udyog Ltd. Shree Gopal Vanaspati Ltd. Shree Sanmati Rice Ltd. Shri Lal Mahal Ltd. Shri Lal Mahal Overseas Ltd. Shri Vardhman Overseas Ltd. Shri Vishnu Eatables (India) Ltd. Sri Ramalinga Choodambikai Mills Ltd. Sudarshan Overseas Ltd. Sun Agro Foods & Exports Ltd. Sunstar Overseas Ltd. Thapar Agro Mills Ltd. Unified Agro Inds. (India) Ltd. Usher Agro Ltd. Ushodaya Enterprises Pvt. Ltd. Victor Foods India Ltd.
Plant capacity: 289 MT/DayPlant & machinery: Rs. 236 Lakhs
Working capital: -T.C.I: Cost of Project: Rs. 1074 Lakhs
Return: 38.03%Break even: 46.93%
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CATTLE & POULTRY FEED - 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

In India the animal feed industry is of recent origin, the first animal food plant having been established in 1960. There are today as many as 14 plants in the organized sector, besides many small feed compounders, which operate in large cities. The 14 organized units have modern or semi modern equipment for manufacturing compound feeds. All of them have excellent facilities for quality control and are well equipped for chemical analysis of raw materials and the finished products. The installed capacity for all types of feeds that can be produced in the units under organized sector in India is estimated in the neighbourhood of 630000 metric tonnes a year. Taking into account the expansion plans of the organized sector, it is anticipated that the capacity of this industry in India is likely to increase rapidly. Two international Hatcheries viz. the Arbor Acres and the shaver, which started their operation in India in early 1960’s, created a large market for quality poultry feeds in North as well as in Western India. It was formed necessary to provide well-balanced feed to the hybrid birds to exploit their genetic potential to the maximum. Similarly, the compound feeds for cattle are finding large markets all over India because of the increased effort to produce more milk products. Efficient chick starter and growing mashes aid proper development of chicks and pullets. Proteins, largely of vegetable origin, in the growing mesh, encourage the normal development of pullets and help them to lay lower. These are fed to which when they are 24 hours old. USES & APPLICATIONS Feeds are used as edible materials, which are consumed by cattle and poultry and contribute energy and/or nutrients to the cattle or poultry diet. Feed is needed to produce poultry & cattle, which are substantial parts of the food industry. Poultry includes the following: Chickens, Turkeys, Ducks, Guineas, Pigeons, Pheasant, Ostrich, Peafowl and Swan etc. The size of the food industry depends on population, which is not constant. MARKET SURVEY India has the largest cattle, buffalo and goat population according to latest census. There are about 200 million cattle, 50 million buffaloes and 90 million goats in the country. About one sixth of the cattle, about half of buffalo and one fifth of goat population in world are in India. Animal husbandry plays an important role in the national life and accounts for about 10% of the national income. In particular the contributor of the cattle and buffalo to the economy is considerable. They are the main source of drought power in agricultural operations and rural transportation they provide essential, foods like milk and meal.The feed for the poultry is made up of two portions the concentrate and the balance, consisting of various grains and rice (and wheat) bran upto 20 per cent of other local by-products.The packaging of compound feeds by most units in India is in brand new funny bags, but some are using polythene-lined bags, which are very handy for export purpose.With animal feed plant coming up in high cities especially in Chennai, Kolkata and Mumbai and producing top quality poultry cattle feeds and with the resource available to these manufacturing units it is certain that animal feeds produced in India will find and instant market in the neighbouring countries. It is expected that in the next few years the animal feed industry in India would rank among the major industries of India and will be able to help the animal production programme in various countries around the world.Poultry feed is needed to produce poultry, a substantial part of the food industry. The size of the food industry depends on population, which is not constant. If today's trends continue, there is likely to be further rapid deterioration in mans environment. A fantastic world effort over the next decade at changing the altitude of people towards family size night conceivably arrest population at 2 or 3 times its present level. Some biologists feel the compulsory family regulation will be necessary to limit production. World population is exploding. More children are being born, many diseases have been cured, and the life span is increasing. Industries playing increasing roles in the struggle against world hunger include the poultry industry, which require less capital to enter than other animal industries, and the feed industry, which provides economical, feeds upon which the poultry industry depends. PRESENT MANUFACTURERS Advanced Enzyme Technologies Ltd. Allana Cold Storage Ltd. Amrit Feeds Ltd. Andhra Sugars Ltd. Arambagh Hatcheries Ltd. Aries Agro Ltd. Aries Marketing Ltd. Baramati Agro Ltd. B C L Industries & Infrastructures Ltd. Chambal Fertilisers & Chemicals Ltd. Godrej Agrovet Ltd. Goldmohur Foods & Feeds Ltd. Graintec India Ltd. Hatsun Agro Products Ltd. Indian Potash Ltd. Induss Food Products & Equipment Ltd. Intercorp Biotech Ltd. Jagat Industries Ltd. K S E Ltd. Karnataka State Agro Corn Products Ltd. Kirti Dal Mills Ltd. Kumar Food Inds. Ltd. Kwality Feeds Ltd. Lakshmi Energy & Foods Ltd. Maharashtra Agro-Inds. Devp. Corpn. Ltd. Modern India Ltd. Nova Chemie (India) Ltd. Pranav Agro Inds. Ltd. Prima Agro Ltd. Rainbow Agri Inds. Ltd. Tara Health Foods Ltd. Rasdhara Agro Exports Ltd. Rinku Polychem Ltd. S K M Animal Feeds & Foods (India) Ltd. Sakthi Beverages Ltd. Shalimar Pellet Feeds Ltd. Sharat Industries Ltd. Snam Vijaya Feeds Ltd. Sonitpur Solvex Ltd. Suguna Poultry Farm Ltd. Super Farm Products Ltd. Superhouse Ltd. Swastika Feeds Ltd. Tinna Oils & Chemicals Ltd. Unique Agro Processors (India) Ltd. Utkal Feeds Pvt. Ltd. Vegepro Foods & Feeds Ltd. Venco Research & Breeding Farm Pvt. Ltd. Venkateshwara Hatcheries Pvt. Ltd. Venky'S (India) Ltd. Vijay Agro Products Pvt. Ltd. Waterbase Ltd. Annam Feeds Ltd. Kapila Krishi Udyog Ltd. Zeus Biotech Ltd. Gajanan Extraction Ltd. Alchemist Ltd.
Plant capacity: 50 MT/DayPlant & machinery: Rs. 310 Lakhs
Working capital: -T.C.I: Cost of Project: Rs. 646 Lakhs
Return: 1.00%Break even: 57.31%
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