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Best Business Opportunities in Bhutan - Identification and Selection of right Project, Thrust areas for Investment, Industry Startup and Entrepreneurship Projects

The economy of Bhutan, one of the world's smallest and least developed countries, is based on agriculture and forestry, which provide the main livelihood for more than 60% of the population. Agriculture consists largely of subsistence farming and animal husbandry. The economy is closely aligned with India's through strong trade and monetary links and dependence on India's financial assistance. Most production in the industrial sector is of the cottage industry type. Most development projects, such as road construction, rely on Indian migrant labour. Model education, social, and environment programs are underway with support from multilateral development organisations.

The industrial sector is in a nascent stage, and though most production comes from cottage industry, larger industries are being encouraged and some industries such as cement, steel, and ferroalloy have been set up. Most development projects, such as road construction, rely on Indian contract labour. Agricultural produce includes rice, chilies, dairy (some yak, mostly cow) products, buckwheat, barley, root crops, apples, and citrus and maize at lower elevations. Industries include cement, wood products, processed fruits, alcoholic beverages and calcium carbide.

Bhutan’s hydropower industry accounts for 32% of the nation’s economy. The dependency on a single sector is a potential risk factor, the report states. As an alternative revenue generation sector, the government is promoting tourism, which also hopes to generate employment. Like in most countries, the Cottage and Small Industry (CSI) play a pivotal role in the overall industrial economy of Bhutan.

 

Business Sectors

Agriculture Industry

Agriculture in Bhutan has a dominant role in the Bhutan's economy. Approximately 80% of the population of Bhutan are involved in agriculture. Over 95% of the earning women in the country work in the agricultural sector. Majority of the refugees in this Himalayan nation are also employed in the agricultural sector. Agriculture in Bhutan is characterized by its labor-intensive nature with relatively low intensity of farm inputs.

Major crops cultivated in Bhutan are maize and rice. Maize accounts for 49% of total domestic cereal cultivation, and rice accounts for 43%. Rice is the major staple crop. Agriculture in the country includes cultivation of wheat and other minor cereal crops. Paddy is the primary crop in those regions where proper irrigation is available. Apart from paddy, other crops like wheat, barley, oil seeds, potato and different vegetables are also cultivated in these lands. The primary goals of agriculture in Bhutan are to raise the per capita income of the people living in rural areas, to enhance self-sufficiency in staple crops, and to increase the productivity per unit of farm labor and agricultural land.

There may be investment opportunities in:

  • Dall Mill (Split Dalls/ Pulses for Chhilke-wali Moong, Urad, Arhar, Channa, Masoor)
  • Poha (Rice Flakes)
  • Atta, Maida Suji & Wheat Bran (Wheat Flour Plant) Roller Flour Mill
  • Rice Powder, Puttu and Wheat Powder
  • Biscuits & Candy
  • Rice Mill(Parboiled Rice)
  • Bakery industry, etc.


Minerals and Mining

The country’s mineral industry was small and insignificant to its economy and was dominated by the production of cement, coal, dolomite, gypsum, and limestone. Known resources included deposits of beryl, copper, graphite, lead, mica, pyrite, tin, tungsten, and zinc. Mining is one of the fastest growing industries in Bhutan generating average revenue of 54 million U.S. dollars or contributing 3 percent to country's GDP.

Industrial mineral products were the primary output of Bhutan’s mineral industry and included dolomite, graphite, marble and slate, and sand and stone. The production of a variety of stone materials and energy fuels had been increasing steadily in recent years and corresponded to the increased demand for these commodities in the construction sector. While major exports of minerals are made in raw form, Bhutan processes some of its minerals into value-added products such as calcium carbide, cement, and ferrosilicon.

Accordingly, Bhutan’s policies on mining and quarrying consider inter-generational equity. This is important since minerals constitute vital raw materials for the mineral based manufacturing industries and are a major resource for economic development of a country. Bhutan is endowed with rich mineral resources that has allowed for the sustainable growth of a mineral based industry and export base. This mineral resource exploitation and value addition has helped generate employment and can contribute towards poverty alleviation.

There may be investment opportunities in:

  • Artificial Marble Tiles
  • Granite (Marble) Polishing Batti (Bar)
  • Granite Marble Cutting and Polishing Unit
  • Calcium Carbonate from Marble Chips
  • Coal Washing Unit
  • Ferro Silicon Manufacturing
  • Gypsum plaster boards
  • Beneficiation of chromium, nickel and manganese ore
  • Integrated production unit of gypsum powder, gypsum board
  • P.V.C. laminated gypsum ceiling tiles, etc.


Livestock Industry

Livestock farming practices continue to evolve in response to rapid modernization and growing economic opportunities in the Bhutan Himalaya. Animal husbandry is an integral part of farming activities in Bhutan and, especially in the high altitude or alpine regions, animal husbandry forms virtually the sole economic activity. The consumption of animal products is an important element of the Bhutanese diet.

Livestock is an integral part in all Bhutanese farming systems. While most households rear livestock for home consumption, livestock farming and nomadic herding are the predominant activities in the alpine and cool temperate zones. Over 80 per cent of rural households own cattle. Other significant livestock include poultry (reared by about 65% of rural households), pigs (38%), horses (23%), goats (15%) and yaks (2%). Inadequate pasture land and poor access to markets are significant constraints to improving production, but increasing urban demand for livestock products is encouraging farmers near urban areas to keep better breeds and improve feed and fodder management. In the livestock sector artificial insemination covers not only Jersey breeds that are high yielding but also for the production of Jatsa and Jatsam that are local high yielding varieties.

The indigenous cattle are the most important livestock genetic resources for food, animal energy and household income in Bhutan. Poultry farming is one of the important livestock farming components in Bhutan.

There may be investment opportunities in:

  • Aquaculture Fish Farming
  • Prawn/Shrimp Farming
  • Poultry & Broiler Farming
  • Management of Rabbits/Angora Rabbit Farming
  • Goat & Sheep Farming
  • Poultry Farm for Producing Eggs
  • Animal Feed Using Date Pits, Discarded Dates and Other Ingredients
  • Pig Farming
  • Cattle Feed, etc.

 

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• This report helps you understand the viability of the project by disclosing details like machinery required, project costs and snapshot of other project financials.

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• The report provides forecasts of key parameters which helps to anticipate the industry performance and make sound business decisions.

 

 

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• Our research reports broadly cover Indian markets, present analysis, outlook and forecast for a period of five years.

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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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INTEGRATED UNIT OF RICE MILL, RICE BRAN OIL EXTRACTION WITH CAPTIVE POWER PLANT - Manufacturing Plant, Detailed Project Report, Profile, Business Plan, Industry Trends, Market Research, Survey, Manufacturing Process, Machinery, Raw Materials

The economics of rice milling industry is largely dependent on the useful commercial utilization of its by-products. The purpose of Integrated Unit is to ensure the total utilization of all the resources or by-products available at disposal from the rice milling process are used efficiently and effectively. The by-products such as rice bran will be used for extraction of rice bran oil; the rice husk will be used for effective co generation of electricity and steam/heat for in-house consumption. The project activity is helping in conservation of natural resources like coal and HSD and above all efficient waste disposal management. Over the last decade and half, India Inc has established itself as a vibrant economy with growing domestic consumption coupled with huge export potential. Stable political environment, dependable democratic fabric of the country, strong legal system, huge talent pool and cost advantage have made India a reliable business partner of the global community, attracting good foreign investment. While the growth trend is set off, there is tremendous need for building the background infrastructural support system to sustain the trend. Rice is the staple food for 65% of the population in India. India has the largest area under paddy in the world and ranks second in the production after China. Country has also emerged as a major rice consumer. Rice is the largest consumed calorie source among the food grains. Rice bran and rice husk are the by-products of the rice milling process. Rice bran is the most important source of edible oil among the unconventional sources. Rice husk, considered as an agricultural waste is a proven clean and efficient biomass fuel which can replace conventional fossil fuel uses. Power being one of the most crucial needs for industrial growth finds its priority and as a result the National Electricity Policy rightly envisages Power for all by 2012. To attain this target, a total capacity addition of about 100,000 MW was projected for 10th and 11th plan period. Although there has been some hectic activity in capacity addition, the possibility of attaining the target looks remote. This increases the responsibility of each industry so as to become self-reliant in power, not only to ensure reduced operational expenses but also to contribute towards making the country self-sufficient in power. There is a very good scope with ample of space for new entrepreneurs to venture into this field. Capacity : Rice 106029 MT/Annum Broken Rice 8389 MT/Annum Rice Bran Oil 2573 MT/Annum Deoiled Rice Bran Oil 13486 MT/Annum Power Distribution 15750 MWh/Annum
Plant capacity: -Plant & machinery: 4373 Lakhs
Working capital: -T.C.I: Cost of Project : 8016 Lakhs
Return: 38.00%Break even: 40.00%
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DALL MILL(Pulses)- 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

Pulses are the most common diet part of Indian families and are the main sources of proteins. The important parts of pulses play as a source of dietary protein, energy, minerals and vitamins for the predominantly vegetarian population of India, needs no reiteration and nutritionists regard pulses as an essential means to correct malnutrition. Even in the developed countries, the trend has been in favour of substituting animal protein by vegetable protein in view of the indications about the positive correlation of arterio-sclerosis with diets rich in saturated fatty acids, on the one hand, and decreases in blood cholesterol level with the inclusion of pulses, on the other. Pulses not only have nutritional value for human beings, but also contribute to soil fertility, besides providing nutritious green fodder and feed for livestock. The important dalls in the country are Channa Moong, Urad, Moth, tur dall and Masoor, Matar etc. The pulses are used for preparing hot dishes, sweet dishes and other varieties. There are over 1000 units at present engaged in processing of various pulses in different parts of the country, but most these mills are based on absolute type technology resulting invariably in high production losses. The pulse milling industry is predominantly a small-scale industry and has been reserved for exclusive development in small-scale sector. The inter-dependence of agriculture and industry is related both to the management of inputs and the processing of the produce. The highest priority therefore, must be given to industrial investment, which is agro-based so that growth in both the sectors can be accelerated on a mutually supportive basis. A pulse grain is made of two parts covered under a continuous encloser called husk or peels. Cleanly removing the peels and splitting the pulse grains infact two pieces is the most desired form of dall to be cooked for the families. Pulse mills can satisfy the tastes of consumers by providing unbroken natural full parts of the pulse grains with no husk part left behind on the pulse being supplied to the consumer. Further, besan of very fine and clean type can be easily offered to the consumers by using the up to date technology of pulse mills. Losses can be minimized and pulse prices can be contained within the reach of general mass by technological improvements and large-scale production in our dall mills without an extra expense on the part of pulses millers. The area under pulses has been around 20 to 24 million hectares, the production around 10 to 13 million tonnes and the productivity around 475 to 544 kg per hectare. Over a dozen pulses crops are gron and gram (chickpea) and arhar (pigeonpea) account for 45 per cent of the total pulses output. The other important pulses crops are: moong, urad, cowpea, mothbean, lentil, horsegram and lathyrus (kesari dall). The major pulses - growing States are Madhya Pradesh, Rajasthan, Uttar Pradesh, Maharashtra, Orissa, Bihar, Andhra Pradesh, Haryana, Tamil Nadu, West Bengal, Punjab and Gujarat. The other State has only a limited area under pulses. Indias pulse exports have reached 50,000 tonnes annually. Farmers get a good return by exporting quality chana, urad, toovar, and mung to foreign market like Dubai, US, Canada, and Britain. Imports are much more widely spread out, with Spain and India leading the importing nations. India is the leading import market for food pulses, while Spains main import is feed peas. Few Indian Major Players are as under: B G H Exim Ltd. Bafna Agro Inds. Ltd. Eastern Overseas Ltd. Edible Products (India) Ltd. Kohinoor Foods Ltd. Kumar Food Inds. Ltd. M K International Ltd. Navjivan Roller Flour & Pulse Mills Pvt. Ltd. P E C Ltd. Parakh Agro Inds. Ltd. Parakh Foods Ltd. Poona Dal & Oil Inds. Ltd. Poona Roller Flour Mills Ltd. Poonam Rasayan Ltd. Prime Impex Ltd. Rajhans Foods Ltd. Ramji Lal Invsts. Pvt. Ltd. Ruchi Global Ltd. Rupam Agro Mills Ltd. Shree Bankey Behari Exports Ltd. Sita Shree Food Products Ltd. Transglobe Foods Ltd. Vijay Seeds Co. Ltd.
Plant capacity: 100 MT/Day (Channa, Moong,Urad, Toor & Yellow Pea Dall)Plant & machinery: 82 Lakhs
Working capital: -T.C.I: Cost of Project : 502 Lakhs
Return: 65.00%Break even: 49.00%
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SOFT DRINK (AERATED WATER)- 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

Aerated drinks are become part and parcel of the Indian lifestyle. Taste is the main factor which drives the demand of the product. Urban areas report a dramatically high consumption of aerated drinks as compared to rural areas. Be it children, the college kid or the middle aged Indian soft drinks are enjoyed by one and all in the country. Especially after the influx of a number of fast food joints in India soft drinks have gained more popularity. Food like pizzas burgers and French fries go hand in hand with soft drinks. Aerated Beverages is an important sector in the country because it not only contributes to export earnings of the country, but is a revenue driver for other industries such as glass, refrigeration, transport, paper and sugar. Despite several issues that crept up regarding the ingredients used behind the manufacturing of soft drinks the market remained stable. Aerated drinks are enormously popular beverages consisting primarily of carbonated water, sugar, and flavorings. Soft and aerated drinks were considered products for the middle class and the affluent. That segregation is no more valid. Soft and aerated drinks are consumed by all except those who cannot afford to buy any drink. An NCAER study says that 91% soft drink sales are made to the lower, middle and upper middle classes. The soft drink industry has been urging the government to categorize aerated waters (soft drinks) equitably with other consumer products of mass consumption and remove special excise duty. As flavored carbonated beverages gained popularity, manufacturers struggled to find an appropriate name for the drinks. Some suggested marble water, syrup water, and aerated water. The most appealing name, however, was soft drink. The process of dissolving carbon dioxide gas is called carbonation. It results in the formation of carbonic acid (which has the chemical formula H2CO3). Soda water is generally of two kinds, viz. Plain Soda Water (Aerated Soda Water) and Flavored Soda Water (Aerated Beverages). In Plain Soda Water, Carbonic Acid Gas (CO2) & Sodium-by-carbonate solution under pressure is mixed with pure water. Flavored Soda Water contains flavors of lemon, ginger (Masala Soda), milk rose, mango, pineapple, etc. in syrup base and this preparation is also made using carbonic acid gas (CO2) under pressure. Soft drinks constitute the third largest packaged food segment in India after packaged tea and packaged biscuits. But the penetration level of carbonated soft drinks in India is still low compared with other developing markets, an indication for further potential for rapid growth. The 60-bn-rupee soft drink industry is growing now at around 5% annually. In India, Coke and Pepsi have a combined market share of around 95% directly or through franchisees. Campa Cola has a 1% share, and the rest is divided among local players. The market size for bottled water in India has been estimated at 570 US $ million in 2008. With an annual growth rate of 14.5 percent volume sales of bottled water will increase rapidly within the next five years. The market size for juice will grow also dynamically within the next years with an annual growth rate of almost 15 percent. The per capita consumption of soft drinks in India is around 5 to 6 bottles (same as Nepals) compared to Pakistans 17 bottles, Sri Lankas 21, Thailands 73, the Philippines 173 and Mexico 605. According to indiastat.com, the 72-billion rupee soft drink industry is growing at 6 to 7% annually. In India, Coke and Pepsi have a combined market share of around 95% directly or through franchisees. The demand for aerated drinks is currently 373 million and is expected to be around 479 million by the year 2014-15. The market growth rate is expected to be 3.5% from 2009-10 to 2014-15. There is a very good market potential and good scope in this sector. New entrepreneurs should venture into this field. Few Indian Major Players are as under: Aradhana Soft Drinks Co. Arihant Agro Products Ltd. Cadbury India Ltd. Dempo Industries Ltd. Devyani Beverages Ltd. Duke & Sons Ltd. Fresh & Honest Cafe Ltd. Golden Anchor Pvt. Ltd. Hindustan Coca-Cola Mktg. Co. Pvt. Ltd. Indo European Breweries Ltd. New Kenilworth Hotel Pvt. Ltd. Parle Bisleri Pvt. Ltd. Pearl Beverages Ltd. Pepsico India Holdings Pvt. Ltd. Sri Sarvaraya Sugars Ltd. Varun Beverages Ltd.
Plant capacity: 7200000 Ltrs./AnnumPlant & machinery: 271 Lakhs
Working capital: -T.C.I: Cost of Project : 494 Lakhs
Return: 43.00%Break even: 53.00%
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BANANA CHIPS - 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

Snack foods have become very popular among all age groups in India and its popularity is growing day by day. A variety of snack foods are presently available at reasonable prices but banana chips have gained popularity during the past years. Banana Chips are a popular snack eaten world over. It is high in saturated fat content. They are a tropical snack. These are hot, salty, crunchy fried plantain chips. It is served as part of a traditional meal in South India. It is very popular in many countries in the tropical belt. It is an alternative to potato and corn chips. Banana (Musa sp.) is the second most important fruit crop in India next to mango. Its year round availability, affordability, varietals range, taste, nutritive and medicinal value makes it the favorite fruit among all classes of people. It has also good export potential. They have great potential for growth due to their immense popularity and nutritional aspects. There are two different methods for making banana chips. One of these is to deep fry thin slices of banana in hot oil, in the same way as potato chips or crisps. The other is to dry slices of banana, either in the sun or using a solar or artificial dryer. The products made by the two methods are quite different. The deep fried chips tend to be a savoury, high calorie product that is eaten as a snack food. Because they are deep fried in oil they have a fairly short shelf life- up to 2 months maximum when stored in the correct conditions. The oil is prone to turning rancid and the crisps to becoming soft if they are not stored in air-tight containers. The overall size of the snack food market is estimated at Rs 45 to Rs 50 billion. The market is reported to be growing at 7 to 8 % annually. Chips are estimated to constitute nearly 85% of Indias total salty snack food market of about Rs 2,500 crore. According to a projection by Euromonitor International, the branded snacks market would reach a value of Rs 35 billion by 2012. About 90% of banana produced is consumed domestically as fresh fruit. Merely 5% is consumed in processed form providing a good potential for future processing. About 2.5% is only processed purely as banana products and the rest as an ingredient in other foods. About 17 varieties of products could be made from banana. The primary product of banana in market is fried chips and candy which constitute around 31%, rest as banana puree 9%, banana pulp 3%, banana beer 3%, banana chips 3%, banana powder 6% and others. There is a good market demand of all banana products. There is a very good scope for this product and new entrepreneurs should venture into this field. Few Indian Major Players are as under: Asian Home Products Private Limited Nenmani Agro Mills Pvt. Ltd. CTC Exports Pvt. Ltd. Planters Products Kalambe Food Products Nissi Foods Punitha Exports S. Vipra Food Private Limited Polawess Trading Neelgiri Herbals Food Agenda Tropical Synergy International Goodriche Traders Naska Food & Bakers Banaanaa Slice Travancore Foods
Plant capacity: 30000 Kgs/AnnumPlant & machinery: 5 Lakhs
Working capital: -T.C.I: 14 Lakhs
Return: 51.00%Break even: 53.00%
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SOYA LECITHIN - 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

Lecithin is a synonym for phosphatidylcholine. It is the main lipid component in biological membranes, like our cell membranes or cell walls of plants. On the other hand, commercial lecithin is actually a natural mixture of neutral and polar lipids, including glycolipids, triglycerides, sterols, and small quantities of fatty acids, carbohydrates, and sphingolipids. The polar lipid Phosphatidyl choline is present in commercial lecithin in concentrations of 20 to 90%. Lecithin is a generic term to designate any group of yellow-brownish fatty substances occurring in animal and plant tissues, and in egg yolk, composed of phosphoric acid, choline, fatty acids, glycerol, glycolipids, triglycerides, and phospholipids (e.g., phosphatidylcholine, phosphatidylethanolamine, and phosphatidylinositol). Lecithin is one of the principal natural emulsifiers for the industry. It is used in many products from food industrial chemicals to animal feed stuffs and pharmaceuticals. Lecithin is unique amongst natural emulsifiers for the sheer diversity of functions it performs in the food industry. Lecithin that contains phosphatidyl choline is produced mainly from vegetable sources, although it may also be found in animal and microbial sources. Majority of commercial lecithin sold in the market today come from soybean (mostly), sunflower, and grape seed. Soybean lecithin comprises of phospholipids and triglycerides with minor amounts of phytoglycolipids, phytosterols, tocopherols and fatty acids. Lecithin is anti-oxidant and emulsifying agent. The multi functional properties of emulsifying, wetting, colloidal and antioxidant properties make soya lecithin to be an ideal food ingredient. It is an emerging application as health protection food. Lecithin has been shown to lower total plasma cholesterol. Pharmaceutical industry uses lecithin in a number of formulations. For these applications, pure lecithin is needed, i.e. free of all other substances, primarily oil and fatty acids. Soy lecithin consists of three types of phospholipids; phosphatidylcholine (PC), phosphatidylethanolamine (PE) and phosphotidylinositol (PI). It is extracted from soybean oil and is generally used as a natural emulsifier or stabilizer in various food applications. Lecithin's multifunctional properties and its `natural' status make it an ideal food ingredient in cake mixes, cheese, candy, salad products, chewing gum, chocolate, dehydrated foods and margarine on account of it emulsifying, wetting, colloidal and antioxidant properties. Lecithin is a combination of naturally-occurring phospholipids, which are extracted during the processing of soybean oil. The soybeans are tempered by keeping them at a consistent temperature and moisture level for approximately seven to 10 days. This process hydrates the soybeans and loosens the hull. The soybeans are then cleaned and cracked into small pieces and the hulls are separated from the cracked beans. Next, the soybean pieces are heated and pressed into flakes. Soybean oil is extracted from the flakes through a distillation process and lecithin is separated from the oil by the addition of water and centrifugation or steam precipitation. The present Indian demand is around 7500 tonnes per annum and the export demand around 10500 tonnes per annum where as the global demand is around 225,000 tonnes per annum according to estimate. Major Manufacturers • Archer Daniels Midland Company (ADM) • Degussa Texturant Systems (USA, Netherland, Germany) • Cargill • Lucas Meyer of Hamburg, Germany • Beijing Nanyuan Vegetable Oil Plant, China • Hellongjiang Anda Oil & Fat Plant, China • Qiqihar Xinghua Soya Bean, China • Nanjing Food Additive Plant, China • Lecithin Economic & Technology Development Corporation, China • Agro Solvent Products, Madhya Pradesh • Ruchi Group, Madhya Pradesh • Kriti Industries., Madhya Pradesh • Sakthi Soya, Coimbatore • Gujarat Ambuja Exports Ltd., Ahmedabad • Krishna Oil Extraction, Madhya Pradesh
Plant capacity: -Plant & machinery: -
Working capital: -T.C.I: -
Return: 1.00%Break even: N/A
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SORBITOL - 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

Sorbitol, a polyol (sugar alcohol), is a bulk sweetener. Sorbitol is produced either from starch hydrolysates, from dextrose syrup, or from dextrose monohydrate. It is a water soluble polyhydric alcohol, having sweet taste and high stability besides properties of humectancy and plasticizing. Sorbitol is about 60 percent as sweet as sucrose with one-third fewer calories. It finds a wide range of application such as oral care, cosmetics, pharma, paints, etc. Sorbitol also combines well with other food ingredients such as sugars, gelling agents, proteins and vegetable fats. It functions well in many food products such as chewing gums, candies, frozen desserts, cookies, cakes, icings and fillings. It is used to manufacture toothpaste, tonics/liquid pharmaceutical formulations, cosmetic products like face creams and lotions, etc. It has a smooth mouthfeel with a sweet, cool and pleasant taste. It is non-cariogenic and may be useful to people with diabetes. In pharmaceutical sector it finds application in vitamin syrups, cough syrups, tablet compounding and many others. A newly developing outlet for sorbitol is its use in producing clarifying agents for polypropylene. Clarifying agents enable polypropylene to substitute for higher cost polymers in food packaging, drinking cups and housewares. Sorbitol meant for other applications, be it food, hygiene products or pharmaceuticals, can be of the "non-crystallizing" type and is produced from starch hydrolysates. Sorbitol is produced either from starch hydrolysates, from dextrose syrup, or from dextrose monohydrate. Sorbitol is manufactured by reaction with hydrogen gas with high pressure hydrogenation of 50% aqueous dextrose solution at 140 to 165 Deg C in 3 to 4 hours with Raney nickel catalyst, using promoters such as salts of magnesium, nickel, molybdenum, iron etc. Generally dextrose is produced in house from Starch by enzymatic process The Indian demand is around 90000 tonnes per annum. In India, Sorbitol is produced only as 70% solution and the operating capacity is around 125900 tonnes per annum. The global demand is around 1.6 million tonnes per annum (both liquid and crystalline) with a growth rate of around 3% per annum. Major Manufacturers • Anil Products Ltd.,Ahmedabad • Gulshan Polyols (Gulshan Sugars & Chemicals Ltd.,) Delhi • Maize Products,Ahmedabad • Gujarat Ambuja Proteins Ltd. Ahmedabad • Sukhjit Starch Chemicals, Punjab • Kasyap Sweetners Ltd., Madhya Pradesh • Roquette America, Inc.US • Atanor S.A.USA • Coyne Chemical,USA • Habib Arkady Ltd.,Pakistan • Mudanjiang Pharmaceutical Group Co. Ltd.China • Pt Sumi Asih Oleochemical Industry,China • Shanghai Haohua Chemical Co., Ltd.Shanghai,China Sorbitol’s good taste, reduced caloric value, versatility and other advantages facilitate its use in a wide variety of products. With the increasing demand for products reduced in calories or fat, sorbitol’s use should increase as well. Considering the application potentials of sorbitol and the feasibility of exploiting the export opportunities, creation of new capacity for Sorbitol can be considered in the country.
Plant capacity: 40.0 Tonnes/DayPlant & machinery: 1
Working capital: N/AT.C.I: 1
Return: 1.00%Break even: 1.00%
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Natural Colours - 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

-Capsanthin(paprika oleoresin) from chilly/ paprika capsicum -Curcumin from turmeric -Lycopen from tomatoes and other red fruits India, recognized as one of the hotspots of biodiversity is home to a range of economically important plants. Some of these plant species have found use in the preparation of natural dyes. Natural dyes are colorants having several applications in textiles, inks, cosmetics, etc. ‘Natural’ has become a word consumers like to see on food product packages, while ‘clean label’ is an industry term to describe an E-number-free ingredients list. Natural colours have an advantage over synthetic colours in that they are perceived as being preferable because they are natural.The market for colours is shifting to favour natural colours, but there is still a big need for certain synthetic colours. Natural dyes are a great source from plants. Roots, nuts and flowers are just a few common natural ways to get many colors. Yellow, orange, blue, red, green, brown and grey are available. While natural plant extracts were largely used in the food colourings earlier, the synthetic colours have replaced the natural plant extracts in recent times. With imposition of ban on use of several synthetic colours particularly in Europe in recent years, the natural colours are gaining importance. The six colours identified by the Southampton study are: sunset yellow E110, tartrazine E102, carmoisine E122, ponceau 4R E124, quinoline yellow E104 and allura red E129. These were identified in a study conducted at Southampton University and published in The Lancet in 2007, and were linked to hyperactivity in children. Products containing any of the so-called Southampton Six food colours will have to carry a warning on packaging under European law. Although plants exhibit a wide range of colours, not all of these pigments can be used. * Some do not dissolve in water * Some cannot be adsorbed on substrates * Some others fade when washed or exposed to air or sunlight. * Therefore, the use of plant materials as natural colour is selective. Some natural colours include anthocyanin from strawberries, raspberries, grape peel, blueberries etc, capsanthin (paprika oleoresin) from chilly/ paprika capsicum, curcumin from turmeric, lycopen from tomatoes and other red fruits etc. Betalains are water-soluble natural pigments that include red-violet betacyanins and yellow betaxanthins. Market potential Natural colours – which lost their appeal when synthetic colours arrived on the scene, promising higher consistency, heat stability, colour range and cost – are coming back into fashion as consumer awareness increases over the link between diet and health. Natural colours now make up 31 per cent of the colourings market, compared with 40 per cent for synthetics, according to Leatherhead Food International, LFI. Market growth The colours market is estimated by RTS to be worth USD $1.7billion, with natural colours said to make up USD $0.65 billion. Speaking at the HiE conference, Steve Rice of RTS said the colours market was an “important but changing market”, noting the recent shift towards more natural colours has meant the market for synthetics has decreased, with demand for natural colours growing at a much faster rate. “Total colour usage has been growing by about 4 per cent year on year, but naturals are growing by 6.5 per cent year on year, so inevitably we can see that it’s synthetic colours that are being squeezed out,” said Rice. “Our forecasts now show very little growth for synthetics, with all of the growth coming from naturals.” Emerging markets Jamie Rice, also of RTS, said that the largest value markets for natural colours remained Western Europe and North America, accounting for 32 and 29 per cent of the market share respectively, but emerging markets offer growth. “A lot of the high growth is in actually in the emerging markets of Eastern Europe, Central and South America, and Asia pacific. These regions are offering growth rates in excess of 8 per cent,” he said. “It’s very important to understand that there is good value is in developed markets, but there is very big growth coming from the emerging markets,” he added. Segmentation Jamie Rice noted the split between natural and synthetic is very different in different product categories. For soft drinks, he said that in the last ten years natural colours have taken an increasing share of the market, and the same applies to confectionery: “We forecast over the next five years that the confectionery market will see almost a 50:50 split between naturals and synthetics,” said Mr Rice. In meat and savoury products there has always been a high use of natural colours, however yogurts and deserts have been increasing the use of natural colours, and currently use just over half use natural colours at the moment – which, according to Jamie Rice “looks set to increase even more looking to the future.” This has accelerated the drive towards using ‘natural colours’. The Natural Food Colours Association (NatCol) has a list classifying colours according to whether they occur in nature and are naturally-sourced, occur in nature but can be synthetically manufactured, or do not occur in nature and are manufactured synthetically, but these are not legal definitions. Both colours that are naturally sourced and synthetically manufactured are attributed an E-number which has to be used on product packaging in the EU – but consumers may not be aware that no all E-numbers are artificial. A way to avoid having to use an E-number coloured is to use a colouring foodstuff, that is, ingredients that used in their natural food form to lend their colour to the formulation, without any purification having taken place. Food companies tend to couch references to colourings carefully. For instance, a manufacturer may declare their products contain ‘no artificial colourings’, but they may still have colours that do exist naturally but which tend to be synthetically produced when used on an industrial scale. Forecast According to RTS, one key point is that manufacturers are looking ever more intensely at the stability of natural colours, and at potential new natural extracts. Jamie Rice added that the area “is going to become much more competitive over the coming years.” However, he warned that for now at least, industry should not get “too carried away” with natural colours, because not all ingredients can be natural and synthetics are still important in the production of certain products. “Yes there is a shift towards naturals, but it’s not the end of synthetics … yet! There are still cases where synthetics are necessary, whether that’s because of the production processes or because of the final colour presentation needed,” he said. Moreover, since July 2010 products containing the six additives (E 110, E 104, E122, E129, E102 E124) must now carry warning labels, which is undesirable for both manufacturers or retailers from a sales perspective. Indian supply scenario Installed capacity for natural colours (other than natural Indigo) is around 250 tonnes per annum while the production of natural colours (other than natural indigo) is around 100 tonnes per annum. To compete in the global market, quality parameters and sustainable supply capability are vital needs for the Indian units. Indian units have to go a long way for capturing market. Some Indian producers * Aarkay Food Products Ahmedabad * Asian Herbox Ltd.,Hyderabad * Akay Flavours, Kerala * AVT Natural Products,Tiptur, Karnataka * Bhagat International Pvt. Ltd., / Vinayak Ingredients Mumbai * Chillies Export House Ltd., Virudhunagar, Tamil Nadu * Enjayes Spices Chemicals & Oils Ltd., Kottayam,Kerala * Kancor Ingredients Ltd * KCP Biotech Ltd, Hyderabad * Sanat Products New Delhi * Sears Phytochem Ltd.,Madhya Pradesh
Plant capacity: -Plant & machinery: -
Working capital: -T.C.I: -
Return: 1.00%Break even: N/A
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DEHYDRATED ONION & ONION POWDER - Manufacturing Plant, Detailed Project Report, Profile, Business Plan, Industry Trends, Market Research, Survey, Manufacturing Process, Machinery, Raw Materials, Feasibility Study, Investment Opportunities, Cost of Project

Dehydrated Onions have been produced in small quantities since the nineteenth century. 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. 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. Among various methods of preservation, dehydration of vegetables is one of the most popular and oldest methods. Dehydration increases the storage period of vegetables and make them available throughout the year and even in off-season, thus supplying the important nutrients in a concentrated form. Dehydrated foods are more concentrated source of minerals than any other preserved form of foodstuff. Almost all dehydrated onion products like-kibbled, sliced, rings (half & full), large kibbled, minced (in various cut sizes), chopped, granulates and powder forms are not new to households & restaurants. It has good potential in food processing industries, defense, pharmaceutical industries, hotels and restaurants, caterers, etc. In the food processing field, dehydration is sometimes described as the removal of 85% or more of water from a food substance, by exposure to thermal energy by various means. 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. Dried onion is now available in market in the powdered or kibled form. The composition of the fresh and dried forms is given. The kibbled form has moisture content of about 10% microscopically onion powders shows abundant parent chymatous cells. In India dehydration of many food products especially vegetables and some fruits are in practices at home and industry level throughout year. As a whole the products have fair market demand. There is a good scope and good market potential in such products and new entrepreneurs should venture in such projects. Capacity : 1800 MT/Annum 900 MT/Annum Dehydrated Onion (Chopped and Sliced) 900 MT/Annum (Dehydrated Onion Powder)
Plant capacity: 1800 MT/Annum Plant & machinery: 224 Lakhs
Working capital: -T.C.I: 672 Lakhs
Return: 44.00%Break even: 41.00%
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POTATO POWDER, FLAKES & GRANULES WITH COLD STORAGE - Manufacturing Plant, Detailed Project Report, Profile, Business Plan, Industry Trends, Market Research, Survey, Manufacturing Process, Machinery, Raw Materials, Feasibility Study, Production Schedule

Potato is considered to be one of the traditional food items of India. Potato is the staple food for 2/3rd of the world population. India is presently the 3rd largest potato growing country in the world. Potato is one of the important tuber vegetables, which is consumed throughout the year. Its Botanical name is Solanum tuberosum. The main edible part is its tuber. Potato is one of the most important but perishable groups known. 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. Among various methods of preservation, dehydration of vegetables is one of the most popular and oldest methods. Dehydration increases the storage period of vegetables and make them available throughout the year and even in off-season, thus supplying the important nutrients in a concentrated form. Dehydrated foods are top-quality biological products and foods, picked in the peak of their ripeness and after cleaning and trimming, dehydrated with 98% of their moisture taken out. Dehydrated foods are more concentrated source of minerals than any other preserved form of foodstuff. Almost all dehydrated potato products like flakes, granulates and powder forms are not new to households & restaurants. It has good potential in food processing industries, defenses, pharmaceutical industries, hotels and restaurants, caterers, etc. Potato powder, Granules and flakes are processed dehydrated potato products. The processing of potatoes increases the shelf life of potatoes. There are various machines which are required for the processing of potatoes. Most of the machines are indigenously available & very few of them may be imported. There are plenty of well varieties of potato available for processing. There are few good technologists available, for supplying process technology. There is environmental pollution problem within this industry but can be solved using proper treatment. As a whole the products have fair market demand. There is a good scope for new entrepreneurs. Few Indian Major Players are as under: Tipsy-Topsy Exports Superveg Agrotech Pvt. Ltd. Sifter International Nile Valley Company Rice, Spice and Paper Inc.
Plant capacity: 14400 MT Potato Powder,14400 MT Potato Flakes,6000 MT Potato GranulesPlant & machinery: 12900 Lakhs
Working capital: -T.C.I: Cost of Project : 15800 Lakhs
Return: 44.00%Break even: 34.00%
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GUAR GUM - 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

Guar Gum is a white to yellowish white powder. It is nearly odorless. When dissolved in hot or cold water guar gum forms a paste of high viscosity. Guar's viscosity is a function of temperature, time and concentration. Guar gum can best be described as a natural food thickener, similar to locust bean gum, cornstarch or tapioca flour. Guar gum is said to have significantly more thickening ability than cornstarch. Guar gum is not just a thickening agent, but a binder and plasticizer as well. Guar gum has excellent thickening, emulsifying, stabilizing and film forming properties. At very low concentration, guar gum has excellent settling (flocculation) properties and it acts as a filter aid. Guar gum is compatible with a variety of inorganic and organic substances including certain dyes and various constituents of food. It is also used in pharmaceuticals and cosmetics Industry. Guar gum is extracted from the guar bean. The guar plant 'Cyamopsis Tetragonalobus' is an annual plant. The legume is an important source of nutrition to animals and humans. Guar or cluster beans is a legume crop that grows in the semi-arid regions of India during kharif season. India is the major producer of guar seed and gum, making up 80 to 85 per cent of the total global supply. Guar is primarily grown in Rajasthan, besides Haryana, Punjab, Gujarat and Madhya Pradesh. Export demand for guar gum is substantial .Major producers of guar gum in India are India Glycols, Vikas WSP and Vimta Labs, etc. Vimta Labs has been nominated by the European Union to certify that guar gum shipments are free from dioxins and pentacholorophenols (PCP). Guar gum has gained popularity over other gums and polysacchrides because of its increasing uses.
Plant capacity: -Plant & machinery: -
Working capital: -T.C.I: -
Return: 1.00%Break even: N/A
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