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Dehydration and Canning of Fruits and Vegetables - Manufacturing Plant, Detailed Project Report, Profile, Business Plan, Industry Trends, Market Research, Survey, Manufacturing Process, Machinery, Raw Materials, Feasibility Study, Investment Opportunities

Dehydration and canning of fruits and vegetables is done with a view to preserve surplus perishable foods. Although much of the food prouced all over the world is consumed in the fresh form, yet with the increasing urbanisation and continuous effort to provide a regular supply of acceptable and desirable food is increasing steadily. Dehydrated vegetables are used as processed raw material in wide range of food processing industries. There is vast scope to develop this industry by integrating production with marketing and processing. The growth of this industry will not only benefit the grower but also earn valuable foreign exchange for the country as there is growing export market for the products of this industry.
Plant capacity: 3.85 MT/DayPlant & machinery: Rs. 52 Lacs
Working capital: Rs. 166.0 LacsT.C.I: Rs. 340.0 Lacs
Return: 38.54%Break even: 44.74%
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Cold Storage (Fruits & Vegetables) - Manufacturing Plant, Detailed Project Report, Profile, Business Plan, Industry Trends, Market Research, Survey, Manufacturing Process, Machinery, Raw Materials, Feasibility Study, Investment Opportunities

In India fruits & vegetables are produced in plenty. A large quantity of fruits & vegetables are exported to other countries & even in India itself they are transported from one place to another. Transportation business takes time. So, it is desirable that fruits & vegetables should be kept at a place where they can remain safe, otherwise a lot of them will be wasted. For the same purpose, cold storage is used. Cold Storages are special kind of room in which very low temperature is maintained. Maintenance of low temperature is with the help of instruments. Scale of cold storage is a factor depending on all the external condition, location, stored object etc. If the scale of plant is large i.e. running cost would generally be less, then automation would become more exact. Once the fruits & vegetables are kept in cold storage, they do not get spoiled even after months & can be made available to consumers very easily.
Plant capacity: 3000 MT Fruits 3000 MT OnionsPlant & machinery: Rs. 332 Lakhs
Working capital: Rs. 40 LakhsT.C.I: Rs. 482 Lakhs
Return: 37.89%Break even: 45.32%
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Dehydration and Canning of Fruits and Vegetables -Manufacturing Plant, Detailed Project Report, Profile, Business Plan, Industry Trends, Market Research, Survey, Manufacturing Process, Machinery, Raw Materials, Feasibility Study, Investment Opportunities

Dehydration and canning of fruits and vegetables is done with a view to preserve surplus perishable foods. Although much of the food produced all over the world is consumed in the fresh form, yet with the increasing urbanization and continuous effort to provide a regular supply of acceptable and desirable food is increasing steadily. Dehydrated vegetables are used as processed raw material in wide range of food processing industries. There is vast scope to develop this industry by integrating production with marketing and processing. The growth of this industry will not only benefit the grower but also earn valuable foreign exchange for the country as there is growing export market for the products of this industry.
Plant capacity: 3.85 MT/DayPlant & machinery: Rs. 54 Lacs
Working capital: Rs. 166.0 LacsT.C.I: Rs. 340.0 Lacs
Return: 38.54%Break even: 44.74%
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Deep Freezing of 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

Deep freezing of vegetable is one of the modern techniques for vegetable preservation. There are so many procedures adopted for preserving the vegetables like heat treatment, drying etc. In case of freezing there is number of techniques and different refrigerants are used like liquid carbon dioxide, liquid nitrogen, brine solution of 20°C etc. Frozen vegetables are essentially preserved without the applications of any preservations unlike in canned and other precooked foods. Frozen foods are convenient because these are available around the year. There is very good overseas market for frozen foods. So, it is advisable for new entrants to go for deep-freezing of vegetables.
Plant capacity: 1100 MT/AnnumPlant & machinery: 367 Lakhs
Working capital: -T.C.I: 786 Lakhs
Return: 38.00%Break even: 45.00%
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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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COLD STORAGE FOR FRUITS & VEGETABLES - Detailed Project Report, Profile, Business Plan, Trends, Market Research, Survey, Feasibility Study, Investment Opportunities, Cost and Revenue, Plant Economics, Working Capital Requirement, Plant Layout

Profile A cold storage is a temperature-controlled supply chain network, with storage and distribution activities carried out in a manner such that the temperature of a product is maintained in a specified range, needed to keep it fresh and edible for a much longer period than in normal ambient conditions. This system facilitates long distance transport of various products as well as makes seasonal products available over the entire year. Fruits, vegetables and many other commodities can be preserved by storage at low temperature, which retards the activities of micro organisms. Micro organisms are the spoilage agents and consist of bacteria, yeasts and molds. Low temperature does not destroy those spoilage agents as does high temperature, but greatly reduces their activities, providing a practical way of preserving perishable foods in their natural state which otherwise is not possible through heating. Living foods such as fruits and vegetables have some natural protection against the activities of micro organism. The best method of preserving these items is to keep the product alive and at the same time retard the natural enzyme activity which will retard the rate of ripening or maturity. Application Cold storage is used to preserve fruits and vegetables. Once they are kept in the cold storage, they do not get spoiled even after many months. Sometimes, in production season of certain vegetable or fruit crops, the demand for those thing decreases, which in turn decreases the consumption in surplus amount of that particular item and it is kept in a cold storage. So this item, when needed, can be taken from the cold storage & can be made available to consumers very easily. Cold storages are essential for extending the shelf life of the products, reducing transport bottlenecks during the peak period of production and maintenance of the quality of produce. The development of cold storage industry has therefore an important role to play in reducing the wastages of the perishable commodities and thus providing remunerative prices to the farmers. Market Currently, India has an estimated share of around 80-85 per cent of the total cold storage capacity. There are over 5,300 cold storages in the country, the bulk of which are operated by small cold storage service providers having less than five cold storages. Potato storage constitutes the largest share of the cold storage capacity, accounting for about 75 percent in volume terms. The remaining capacity consists of multi purpose storage facilities which are used for storing fruits, vegetables, dairy products, meat products and other processed foods.
Plant capacity: 5000 MTPlant & machinery: 320 Lakh
Working capital: -T.C.I: 800 Lakh
Return: 43.00%Break even: 41.00%
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Dehydration of Chillies, Onion and Vegetables - Manufacturing Plant, Detailed Project Report, Profile, Business Plan, Industry Trends, Market Research, Survey, Manufacturing Process, Machinery, Raw Materials, Feasibility Study, Investment Opportunities

Vegetables are available during specific seasons and they are perishable. Hence, majority of them are not available during off season. To overcome this problem, dehydration technique has been developed by which vegetables in dehydrated form are preserved for a longer period and are made available during off season. With this technology, certain high value and popular vegetables can be profitably sold. Dehydration technology is well established and proven. Certain products like green peas, cauliflower, carrots, spinach etc. command good prices during lean and off season. Drying preserves foods by removing enough moisture from food to prevent decay and spoilage. Water content of properly dried food varies from 5 to 25 percent depending on the food. When drying foods, the key is to remove moisture as quickly as possible at a temperature that does not seriously affect the flavor, texture and color of the food. Physical changes that may occur include: shrinkage, puffing, crystallization, glass transitions. In some cases, desirable or undesirable chemical or biochemical reactions may occur leading to changes in color, texture, odor or other properties of the solid product. Dehydration of vegetables by sun drying is the oldest known method. Now modern techniques have been developed for dehydration of vegetables. In this process, the dehydrated product has better flavour, colour, aroma, rehydration, acceptability, etc. in comparison to sundried dehydrated products. Uses and Applications The most popular applications of dehydrated vegetables are 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. 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. Dehydrated vegetables can also be used to make powders by grinding dehydrated vegetable pieces in a food mill or blender. The powder can be used as flavoring agents, or add them as thickeners for soup and stew. Create your own instant soup mix from vegetable powders. Market Survey India is a prominent exporter of dried and preserved vegetables to the world. The world production of chilli crop sums up to around 7 million tons that is cultivated on approximately 1.5 million hectares of land. India is the world leader in context of chilli production followed by China and Pakistan. Owing to rich horticultural potential that exists in the country, the fruit and vegetable processing industry can play an important role in salvaging the wastage by utilizing small and sub grade fruits, help in stabilization of prices during the glut season, afford employment opportunity (as this industry is labour intensive), meet the requirements of defense forces in border areas, and last but not the least earn foreign exchange for the country. The present concentration of the processing units is near the concentrated centers of producing areas and near the consuming centers which are a major base for domestic market, or near the export areas/port towns, such units being, by and large export oriented. The food processing industry has been slated for accelerated growth. It is projected to be a futuristic industry and it is anticipated that, over the years, it will emerge as a leading player in the global markets. As a result, the industry is seen to be witnessing feverish activity. Cost Estimation Capacity Dehydrated Chilli : 3.0 Dehydrated Onion : 4.0 Dehydrated Garlic : 5.3 Dehydrated Ginger : 4.3 Dehydrated Carrot : 3.3 Dehydrated Cabbage : 4.1 Dehydrated Capsicum : 3.6
Plant capacity: -Plant & machinery: Rs.136 Lakhs
Working capital: -T.C.I: Cost of Project : Rs.675 Lakhs
Return: 44.00%Break even: 58.00%
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Freeze Dried 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

Most foods contain very high percentage of water. Microorganisms thrive when there is water, spoiling the food and altering its taste. Removing water keeps food from spoiling for long periods of time. Also removing water makes the food lighter, making it easy to package and transport. Yet, removing water, must not alter the composition of the food. Its basic structure and composition of its nutrients must remain intact. Freeze-drying, technically known as Lyophilization, is a process of sublimation where water molecules in a solid phase are directly converted to vapor phase. Since Lyophilization is the most complex and expensive form of dehydration, its use is usually restricted to delicate and heat-sensitive high value materials. Freeze drying is one such method. The scientific principle in freeze-drying is sublimation, the conversion of a solid (ice) directly into its gaseous form (water vapour). A typical freeze-drying machine consists of three major components - a freeze-drying chamber, a freezing coil connected to a refrigerator compressor, and a vacuum pump. Since the water and oxygen have been removed from freeze-dried food it does not require refrigeration when stores and is; therefore, considered to be "shelf-stable" or safe to store at room temperature for long periods of time. Freeze-dried foods are very moisture sensitive; therefore, they will rehydrate in a matter of minutes when added to warm/hot water. Many freeze-dried items can be reconstituted with cold water as well, but may take longer achieve their full moisture level. Unlike dehydrated food, most freeze-dried fruits, vegetables and meat and be eaten raw (without adding any water) and usually have the crispy texture of a chip. Increased consumer incomes and year-round demand for fresh produce force retailers or their representatives to establish buying points both in different growing areas of the United States and in foreign countries. Some retailers contract year-round with fresh fruit and vegetable packers, who may in turn contract with growers. Contracts and large-volume buying practices enable packers to obtain sufficient quantities of individual products. Any entrepreneur venture into this field will be successful. Few Indian Major Players are as under • A S R Agro Ltd. • Agro Dutch Inds. Ltd. • Classic Mushrooms Ltd. • Coduras Exports Ltd. • Flex Foods Ltd. • Gujarat Dehyd Foods Ltd. • Himalya International Ltd. • Indo Britain Agro Farms Ltd. • K I C M (Madras) Ltd. • Naturite Agro Products Ltd. • Naturo Pest Ltd. • Sahas Agro Ltd. • Saraf Foods Ltd. • South Asian Mushrooms Ltd. • Sugam Agro-Tech Ltd. • Tarai Foods Ltd. • Tirupati Vegpro (India) Ltd. • Trans Techno Foods Ltd. • Umacon Agro Ltd. • Vishal Agritech India Ltd.
Plant capacity: Freeze Dried Vegetables: 2MT/DayPlant & machinery: Rs 242 Lakhs
Working capital: -T.C.I: Cost of Project: Rs 743 Lakhs
Return: 25.00%Break even: 66.00%
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Freeze Dried 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

Most foods contain very high percentage of water. Microorganisms thrive when there is water, spoiling the food and altering its taste. Removing water keeps food from spoiling for long periods of time. Also removing water makes the food lighter, making it easy to package and transport. Yet, removing water, must not alter the composition of the food. Its basic structure and composition of its nutrients must remain intact. Freeze-drying, technically known as Lyophilization, is a process of sublimation where water molecules in a solid phase are directly converted to vapor phase. Since Lyophilization is the most complex and expensive form of dehydration, its use is usually restricted to delicate and heat-sensitive high value materials. Over the period it has gained importance as it is found to be a process that is least damaging to various product characteristics like colour, aroma, texture shape, nutritional content and size etc. It is thus particularly suitable for delicate, heat-sensitive and high value materials. Freeze-dried products once sealed to prevent the reabsorption of moisture can be stored at room temperature without refrigeration, and be protected against spoilage for many years. Freeze-dried products can be rehydrated (reconstituted) quickly and easily and become as fresh as they were when freeze dried. Since Freeze Dried products are light in weight they have an added benefit of easy handling while usage and transportation. ? Freeze drying is one such method. The scientific principle in freeze-drying is sublimation, the conversion of a solid (ice) directly into its gaseous form (water vapour). A typical freeze-drying machine consists of three major components - a freeze-drying chamber, a freezing coil connected to a refrigerator compressor, and a vacuum pump. Frozen Food is increasingly becoming popular among consumers in India. Thus, due to demand it is a good project for entrepreneurs to invest. Few Indian Major Players are as under • Agro Dutch Inds. Ltd. • Amalgam Foods Ltd. • Classic Mushrooms Ltd. • Flex Foods Ltd. • Himalya International Ltd. • Kohinoor Foods Ltd. • Ovobel Foods Ltd. • Saraf Foods Ltd. • Tarai Foods Ltd.
Plant capacity: Freeze Dried Vegetables 730 Kgs/DayPlant & machinery: Rs 336 Lakhs
Working capital: -T.C.I: Cost of Project : Rs 572 Lakhs
Return: 24.19%Break even: 53.97%
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Micronutrients Fertilizer for Banana, Vegetables and Citrus - Manufacturing Plant, Detailed Project Report, Profile, Business Plan, Industry Trends, Market Research, Survey, Manufacturing Process, Machinery, Raw Materials, Feasibility Study

Micronutrients are elements which are essential for plant growth, but are required in much smaller amounts than those of the primary nutrients; nitrogen, phosphorus and potassium. The micronutrients are boron (B), copper (Cu), iron (Fe), manganese (Mn), molybdenum (Mo), zinc (Zn), and chloride (Cl). While chloride is a micronutrient, deficiencies rarely occur in nature, so discussions on supplying micronutrient fertilizers are confined to the other six micronutrients. Deficiencies of micronutrients have been increasing in some crops. Some reasons are higher crop yields which increase plant nutrient demands, use of high analyses NPK fertilizers containing lower quantities of micronutrient contaminants, and decreased use of farmyard manure on many agricultural soils. Micronutrient deficiencies have been verified in many soils through increased use of soil testing and plant analyses. A micronutrient fertilizer composition should fulfill the following criteria in order to secure the best effect and optimum plant growth: It should contain a number of the essential micronutrients, and preferably all of the essential micronutrients which are not readily available from the soil; It should be formulated and applied so as to ensure the best possible absorption of the micronutrients by the plant; It should be applied at the proper time in relation to the growth of the plant, i.e. especially at the beginning of the plant's growth cycle and when the soil temperature is at least about 5°C It has now been found that crop plants can easily and inexpensively be provided with a suitable balance of the essential micronutrients in a readily available form by means of a novel solid micronutrient fertilizer composition comprising the micronutrients in the form of metal salts together with at least one water-soluble nitrate. As a whole it is a good project for entrepreneurs to invest. Few Indian Major Players are as under • Ajay Bio-Tech (India) Ltd. • Aries Agro Ltd. • Asian Fertilizers Ltd. • Chambal Fertilisers & Chemicals Ltd. • Gujarat State Fertilizers & Chemicals Ltd. • Indian Farmers Fertiliser Co-Op. Ltd. • Madras Fertilizers Ltd. • Mangalore Chemicals & Fertilizers Ltd. • Nava Bharath Fertilizers Ltd. • Navkisan Bio Plaantec Ltd. • Rashtriya Chemicals & Fertilizers Ltd. • Recon Agrotech Ltd. • Shivashakti Bio Technologies Ltd. • Tata Chemicals Ltd.
Plant capacity: Micronutrients Fertilizer for Banana:500 Kgs/Day •Micronutrients Fertilizer for Vegetables:500 Kgs/Day •Micronutrients Fertilizer for Citrus: 500 Kgs/DayPlant & machinery: Rs 7 Lakhs
Working capital: -T.C.I: Cost of Project:Rs 30 Lakhs
Return: 30.00%Break even: 72.00%
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