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Each detailed project reports cover all the aspects of business, from analysing the market, confirming availability of various necessities such as plant & machinery, raw materials to forecasting the financial requirements. The scope of the report includes assessing market potential, negotiating with collaborators, investment decision making, corporate diversification planning etc. in a very planned manner by formulating detailed manufacturing techniques and forecasting financial aspects by estimating the cost of raw material, formulating the cash flow statement, projecting the balance sheet etc.

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Mango Pickles - 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

Mango is one of the best fruits in India. There are number of products produced from mango like mango juice, mango pulp, mango flavour, mango kernel oil, mango pickles and powder etc. which are well accepted through out India and in aboard. There are some manufacturers in organized sector and some are in unorganized sector. Mango pickles and other mango products even mango itself has a very good export as well as domestic market. There is a good scope for new entrepreneurs to venture in to this field.
Plant capacity: 1000 Kgs/DayPlant & machinery: Rs. 16 Lakhs
Working capital: Rs. 28 LakhsT.C.I: Rs. 72 Lakhs
Return: 30.54%Break even: 56.27%
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Jam, Jelly, Chutney, Pickles & Squashes - Manufacturing Plant, Detailed Project Report, Profile, Business Plan, Industry Trends, Market Research, Survey, Manufacturing Process, Machinery, Raw Materials, Feasibility Study, Investment Opportunities

Among preserved fruits, jam, jellies, pickles and squashes forms an important class of products. Apart from fruit juices, squashes are also used in the form of drinks. These are found as attractive items in the functions. Sauces, ketchup, jams and jellies are used with breads etc during snacks. Pickles and chutney are used along with other foods to make the lunch or dinner tasty. Market opportunities for the sale of these products are increasing with a considerable rate. The consumption of these products is increasing day by day and is expected increase in future also. The demand can be increased by proper advertisement and market management for each items. This industry possesses an excellent future and can allow new entrepreneurs to establish new unit for producing these product.
Plant capacity: 2500 Kgs/DayPlant & machinery: Rs. 25 Lakhs
Working capital: Rs. 87 LakhsT.C.I: Rs. 178 Lakhs
Return: 34.05%Break even: 59.15%
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Plastic Tooth Picks - 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

Tooth Picks can be defined as one of the small instruments which are largely used to clean the tooth after taking the food. It is basically made by wooden are bamboo, but now a days there is scope of utilization of thermoform plastic to manufacture tooth picks. This is a good manufacturing product in the tiny scale industry. There is no complexity in the manufacturing of this product. The growth rate of plastic tooth picks is 4 %. Any entrepreneur enter in this field may be successful.
Plant capacity: 25000 Nos/DayPlant & machinery: Rs. 15 Lakhs
Working capital: Rs. 7 LakhsT.C.I: Rs. 26 Lakhs
Return: 20.12%Break even: 74.14%
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WOODEN TOOTHPICK - 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

A toothpick is a small stick of wood, plastic, bamboo, metal, bone or other substance used to remove detritus from the teeth, usually after a meal. A toothpick usually has two sharp ends to insert between teeth. They can also be used for picking up small appetizers or as a cocktail stick. There is a large and growing market for toothpicks in domestic as well as globally for example in Nigeria and neighboring African countries. Virtually everybody use toothpicks daily to remove unwanted leftover food stuck to the teeth. Market for this product is readily available and can be sold locally or exported to earn foreign exchange because of its high export potentiality. There is a good scope for new entrepreneurs to start a toothpicks manufacturing unit. Cost Estimation: Capacity : 150000000 Pcs./Annum Tooth Pick of Dia 2.0 to 2.2 mm Length 65 mm 1 Pkt = 1000 Pcs. of tooth pick (500 Pkt./Day)
Plant capacity: -Plant & machinery: 6 Lakhs
Working capital: -T.C.I: 22 Lakhs
Return: 42.00%Break even: 62.00%
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Mango Pickles - 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

Profile: The raw mango is so closely associated with the Indian cuisine, that almost every community has an array of recipes-especially pickles that employ this seasonal treasure. Mango (Mangifera indica L.) is one of the most important tropical and subtropical fruits of the world and is popular both in the fresh and processed form. India occupies 54 per cent of the world’s production of mango. There are varieties of products that are produced from mango; Mango Juice, Mango Pulp, Mango Flavour, Mango Kernel Oil, Mango Pickles, Mango Powder etc. are the products from mango. Pickle is a general term used for fruits or vegetables preserved in vinegar or brine, usually with spices or sugar or both. Pickle producing businesses are engaged in producing pickle in different varieties. Among the Indian pickles the ones from mango are very popular. There are three types of mango pickle: sour mango pickles, sweet mango pickles and dried mango pickle. Nutrition summary: For 1 slice of mango pickle: Calories - 38 Fat - 0.05gm Carbs -9.6 gm Protien -0.1 gm Applications: 1. It is used as palatable food materials. 2. It is largely used in the domestic food products during breakfast, lunch or dinner. 3. It can be easily transferred from one place to another place. Market potential: There is very good market demand of mango pickles. This is manufactured by some well organized sector as well as many unorganized private tiny and small scale sector. There is scarcity of availability of green mangoes throughout the year. It is mostly available in our country in the month of April to August. Market demand almost increases by 3% per annum which is actually population growth rate. There is very good export demand in the European countries as well as in the Middle East Asian countries. Therefore the demand of mango pickle in the market is enormous and therefore its market position is splendid. Hence it is an excellent field to venture.
Plant capacity: 1000 Kg/DayPlant & machinery: 25 Lakhs
Working capital: -T.C.I: 130 Lakhs
Return: 49.00%Break even: 38.00%
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Mango Pickles - 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

Profile: The raw mango is so closely associated with the Indian cuisine, that almost every community has an array of recipes-especially pickles that employ this seasonal treasure. Mango (Mangifera indica L.) is one of the most important tropical and subtropical fruits of the world and is popular both in the fresh and processed form. India occupies 54 per cent of the world’s production of mango. There are varieties of products that are produced from mango; Mango Juice, Mango Pulp, Mango Flavour, Mango Kernel Oil, Mango Pickles, Mango Powder etc. are the products from mango. Pickle is a general term used for fruits or vegetables preserved in vinegar or brine, usually with spices or sugar or both. Pickle producing businesses are engaged in producing pickle in different varieties. Among the Indian pickles the ones from mango are very popular. There are three types of mango pickle: sour mango pickles, sweet mango pickles and dried mango pickle. Nutrition summary: For 1 slice of mango pickle: Calories - 38 Fat - 0.05gm Carbs -9.6 gm Protein -0.1 gm Applications: 1. It is used as palatable food materials. 2. It is largely used in the domestic food products during breakfast, lunch or dinner. 3. It can be easily transferred from one place to another place. Market potential: There is very good market demand of mango pickles. This is manufactured by some well organized sector as well as many unorganized private tiny and small scale sector. There is scarcity of availability of green mangoes throughout the year. It is mostly available in our country in the month of April to August. Market demand almost increases by 3% per annum which is actually population growth rate. There is very good export demand in the European countries as well as in the Middle East Asian countries. Therefore the demand of mango pickle in the market is enormous and therefore its market position is splendid. Hence it is an excellent field to venture.
Plant capacity: 1000 Kg/DayPlant & machinery: 25 Lakhs
Working capital: -T.C.I: 130 Lakhs
Return: 49.00%Break even: 38.00%
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Pickles (Various Types)- 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

Pickle is a general term used for fruits or vegetables preserved in vinegar or brine, usually with spices or sugar or both. Pickle producing businesses are engaged in producing pickle in different varieties. Natural fruit and vegetable items are used as raw material for producing various types of pickles i.e. mango, beet, cabbage, cauliflower etc. Pickles are considered the permanent part of the food table all over the Sub-Continent and its demand is rising after its production on commercial scale. Sub-continental spices, preserved foods and traditional methods of cooking and food making have always been attractive to the world. Pickling is one of the oldest methods of food preservation. Indian pickles play an important role in fruit and vegetable preservation industry. Pickles are a very familiar term known to every locality especially in India. These are being used in India & other countries as food adjuncts and known to impart flavor & taste to the food. They increase the appetite by stimulating gastric secretion and to a certain extent supplement the food with additional minerals and vitamins. Green/slightly under ripe fruits and vegetables are most suitable for making pickles. Salt, Vinegar (8% acetic acid) and lactic acid/Glutomic acid are the important constituents/ingredients used in pickling processes. These substances when used in adequate amounts, act as preservatives either singly/collectively. The preservation of food in common salt/vinegar is called pickling. Spices & oil are also used. In order to ensure good results, the final % of acid (as lactic acid in the finished product) should not be below 2. To avoid dilution of the vinegar by water from their tissues, the vegetables are generally put in strong Vinegar of 10% acidity for several days before final packing. Bacteria prefer little/no acid for their growth. Uses Mainly, these top products are used as eatables & food. Particularly all these products of sauces pickles, squashes, Morabbas etc. are used in dining table. It has very good taste to have such drinks during unfilling. It is used for being appetizing. These are used in different hotels and restaurants, in the academic institutions and messes. In the military canteens and the officers mess people used to have them in larger quantities. Market Survey In India, the pickles are being manufactured by a number of units. The manufacturing process is simple and the top product is having great demand. There is not now-a-days much competition for these products in the market. The consumption is increasing every year. The demand of Indian pickles in foreign countries is quite high. Thus the exporters are getting high orders for good quality of products. The plant and machinery are available indigenously. There is good demand for pickles in Andhra Pradesh and Orissa and also good export market. Today a large number of branded products are in the market. Brand name is crucial in market. If the manufacturers maintain the high quality and hygiene, the products can move easily in the market. There is big competition in the market, even though there is good market scope in domestic as well as in overseas markets. Main key factor in Pickle production include purchase of raw material at a time when it is available in economical price. Therefore, seasons when vegetables and fruits i.e. mango, carrot, Garlic and Cucumber etc. are easily available at low price would be critical. Besides that, for the product penetration purpose, it would be necessary to select potential consumer market which is generally considered lower or middle class areas with dense population. Although a pre-requisite for deciding on the product type, it is necessary to carefully evaluate the existing competition present in the locality and the product mix being offered by them. Promotional activities have a significant influence on revenue generation. Pickle production, packing & marketing business is unique in the sense that this is a common item of our daily life. However, it is very important to focus on promotional activities to ensure a constant stream of business. Mostly the pickle business operators promote their products by announcing different schemes like “buy 2 get 1 free” or giving cutlery items on purchase of the product, etc. Besides, jars used for the packing purposes are also made attractive and re-usable for another purpose after the pickle has been used.
Plant capacity: 33,89,100 Kgs./Annum Plant & machinery: Rs. 60 Lakhs
Working capital: -T.C.I: Cost of Project: Rs 517 Lakhs
Return: 50.00%Break even: 27.00%
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Pickles (Various Types)- 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

Pickle is a general term used for fruits or vegetables preserved in vinegar or brine, usually with spices or sugar or both. In India, the pickles are being manufactured by a number of units. There is not now-a-days much competition for these products in the market. The consumption is increasing every year. The demand of Indian pickles in foreign countries is quite high. Thus the exporters are getting high orders for good quality of products. Today a large number of branded products are in the market. There is big competition in the market, even though there is good market scope in domestic as well as in overseas markets. Mostly the pickle business operators promote their products by announcing different schemes like “buy 2 get 1 free” or giving cutlery items on purchase of the product, etc. Besides, jars used for the packing purposes are also made attractive and re-usable for another purpose after the pickle has been used.
Plant capacity: 33,89,100 Kgs./AnnumPlant & machinery: Rs. 60 Lakhs
Working capital: -T.C.I: Cost of Project: Rs 517 Lakhs
Return: 50.00%Break even: 27.00%
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Pickles (Various Types)- 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

Pickle is a general term used for fruits or vegetables preserved in vinegar or brine, usually with spices or sugar or both. Pickle producing businesses are engaged in producing pickle in different varieties. Natural fruit and vegetable items are used as raw material for producing various types of pickles i.e. mango, beet, cabbage, cauliflower etc. Pickles are considered the permanent part of the food table all over the Sub-Continent and its demand is rising after its production on commercial scale. Sub-continental spices, preserved foods and traditional methods of cooking and food making have always been attractive to the world. Pickling is one of the oldest methods of food preservation. Indian pickles play an important role in fruit and vegetable preservation industry. Salt, Vinegar (8% acetic acid) and lactic acid/Glutomic acid are the important constituents/ingredients used in pickling processes. These substances when used in adequate amounts, act as preservatives either singly/collectively. The preservation of food in common salt/vinegar is called pickling. Spices & oil are also used. In India, the pickles are being manufactured by a number of units. The manufacturing process is simple and the top product is having great demand. There is good demand for pickles in Andhra Pradesh and Orissa and also good export market. Today a large number of branded products are in the market. Brand name is crucial in market. If the manufacturers maintain the high quality and hygiene, the products can move easily in the market. There is big competition in the market, even though there is good market scope in domestic as well as in overseas markets. Any entrepreneurs venture into this field will be successful.
Plant capacity: 3389100 Kgs. /AnnumPlant & machinery: Rs. 66 Lakhs
Working capital: -T.C.I: Cost of Project : Rs. 527 Lakhs
Return: 31.00%Break even: 47.00%
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Pickles (Various Types) - 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

Pickle is a general term used for fruits or vegetables preserved in vinegar or brine, usually with spices or sugar or both. Pickle producing businesses are engaged in producing pickle in different varieties. Natural fruit and vegetable items are used as raw material for producing various types of pickles i.e. mango, beet, cabbage, cauliflower etc. Pickles are considered the permanent part of the food table all over the Sub-Continent and its demand is rising after its production on commercial scale. Sub-continental spices, preserved foods and traditional methods of cooking and food making have always been attractive to the world. Pickling is one of the oldest methods of food preservation. Indian pickles play an important role in fruit and vegetable preservation industry. Pickles are a very familiar term known to every locality especially in India. These are being used in India & other countries as food adjuncts and known to impart flavor & taste to the food. They increase the appetite by stimulating gastric secretion and to a certain extent supplement the food with additional minerals and vitamins. Green/slightly under ripe fruits and vegetables are most suitable for making pickles. The food value of cucumber pickles exceeds that of eggs, rice, fresh onions and fresh tomatoes. Uses Mainly, these top products are used as eatables & food. Particularly all these products of sauces pickles, squashes, Morabbas etc. are used in dining table. It has very good taste to have such drinks during unfilling. It is used for being appetizing. These are used in different hotels and restaurants, in the academic institutions and messes. In the military canteens and the officers mess people used to have them in larger quantities. Main key factor in Pickle production include purchase of raw material at a time when it is available in economical price. Therefore, seasons when vegetables and fruits i.e. mango, carrot, Garlic and Cucumber etc. are easily available at low price would be critical. In India, the pickles are being manufactured by a number of units. The manufacturing process is simple and the top product is having great demand. Any entrepreneur venture into this field will be successful. Cost Estimation Capacity : • Mango Pickle : 851.0 Kgs./Day • Cabbage Pickle : 1,075.0 Kgs./Day • Onion Pickle : 1,163.0 Kgs./Day • Apple Pickle : 990.0 Kgs./Day • Walnut Pickle : 1,825.0 Kgs./Day • Turnip Pickle: 887.0 Kgs. /Day • Jack Fruit Pickle: 688.0 Kgs./Day • Cauliflower Pickle: 608.0 Kgs./Day • Lime Pickle (Sour): 604.0 Kgs./Day • Lime Pickle (Sweet): 729.0 Kgs./Day • Chilli Pickle: 747.0 Kgs./ Day • Mushroom Pickle: 1,130.0 Kgs./Day
Plant capacity: -Plant & machinery: Rs 65 Lakhs
Working capital: -T.C.I: Cost of Project : Rs 527 Lakhs
Return: 31.00%Break even: 48.00%
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