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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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Diabetic Food - 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

Diabetic diet refers to the diet that is recommended for sufferers of diabetes mellitus. There is much controversy regarding what that diet should consist of. The diet most often recommended is high in dietary fiber, especially soluble fiber, but low in fat (especially saturated fat) and low in sugar. Recommendations of the fraction of total calories to be obtained from carbohydrate are generally in the range of 40 to 65%, but recommendations can vary as widely as from 16 to 75%. Diabetics may be encouraged to reduce their intake of carbohydrates that have a high glycemic index (GI), although this is also controversial. (In cases of hypoglycemia, they are advised to have food or drink that can raise blood glucose quickly, such as lucozade, followed by a long-acting carbohydrate (such as rye bread) to prevent risk of further hypoglycemia.) A sugar substitute is a food additive that duplicates the effect of sugar in taste, usually with less food energy. Some sugar substitutes are natural and some are synthetic. Those that are not natural are, in general, called artificial sweeteners. The majority of sugar substitutes approved for food use are artificially synthesized compounds. However, some bulk natural sugar substitutes are known, including sorbitol and xylitol, which are found in berries, fruit, vegetables, and mushrooms. Some non-sugar sweeteners are polyols, also known as "sugar alcohols". These are, in general, less sweet than sucrose but have similar bulk properties and can be used in a wide range of food products. Sometimes the sweetness profile is 'fine-tuned' by mixing with high-intensity sweeteners. As with all food products, the development of a formulation to replace sucrose is a complex proprietary process. Market Survey Type II diabetes has emerged as a leading cause of death and disability worldwide. In 2010, an estimated 285 million people were living with diabetes. The number of people with diabetes in developing nations is expected to rise 69% by the year 2030 – outpacing even the ‘pessimistic scenario’ forecasts of earlier global disease models. In 2007 around 23.6 million Indians, had diabetes. Another 57 million Indians have what is called pre-diabetes, in which individuals have higher than normal blood glucose levels, but not enough to be classified having diabetes. Many of these individuals will be diagnosed with diabetes in the future and also have a higher risk of developing heart disease and having a stroke. The market opportunities for bulk, intermediate, and consumer diabetic foods are significant. The overall size of the diabetic packaged food market reached US$ 282.9 in 2009. Packaged foods that are labeled as "suitable for diabetics," low–glycemic (i.e. foods containing carbohydrates that do not cause a large rise in blood glucose), or low in sugar, are particularly good growth markets. As the number of consumers with diabetes rises, naturally healthy foods, in both packaged and non-packaged formats, will also benefit from diabetic trends. Less processed foods that may not include labels or product claims, such as fruits and vegetables, lean meat; low-fat dairy products and whole grains are often recommended by doctors for individuals with diabetes, as well as the general public. However, producers of these naturally healthy foods may even benefit from labelling claims promoting their natural health benefits, as added incentives for people with diabetes to purchase them. Sometimes the simple words "suitable for diabetics" on product packaging (along with nutritional values and ingredient information to back up the claim), provide consumers with added confidence that they are choosing the right product for them. In the global market today, there is a clutter of diabetic snack bars such as those with uncooked cornstarch to prevent hypoglycemia (low blood glucose level) or with resistant starches to reduce hyperglycemia (high blood glucose level). These bars also contain fiber and sugar alcohols. There are also 'diabetic', 'low carb', 'diet', or 'light' drinks, green teas, jams, spreads, cakes, pies, and desserts, adding to the crowd of options available. As far as sweeteners go, the wave of Aspartame-related consumer complaints has dented the credibility of artificial sweeteners and strengthened the case for naturally occurring sweeteners such as tagatose. The FAO/WHO's Joint Expert Committee on Food Additives (JECFA) recently recommended tagatose, a new, naturally occurring, low-calorie sweetener, for use as a food additive. This sweetener, developed by the biotechnology firm, Spherix, has been declared Generally Recognized as Safe (GRAS) in the United States. Among the ingredients that are gaining prominence in the diabetic's diet are fenugreek seeds (rich in carbohydrates and soluble fiber), ginseng (one of the most widely used herbs worldwide), and insoluble dietary wheat fiber. Antioxidants, such as lycopene from tomatoes and tocotrienols, and tocopherols from oil seeds and cereal, are known to help prevent diabetes. In the weight-loss product market, widely used insulin aids include chromium picolinate (chromate), chromium polynicotinate, conjugated linoleic acid, and hydroxycitric acid.
Plant capacity: 300 MT/annumPlant & machinery: 112 Lakhs
Working capital: -T.C.I: Cost of Project: 239 Lakhs
Return: 27.00%Break even: 63.00%
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Potato Starch

Potato is widely consumed as food all over the world. It contains the starch as a major carbohydrate. Surplus and cull potatoes are used as feed for livestock and also as raw material for the manufacture of starch, ethyl alcohol and a few other industrial products like, dextrose, liquid Glucose etc. The potato contains approximately 18-21% of carbohydrates. The major carbohydrate is starch. This starch comprises 65-80% of the dry weight of the tuber, is calorifically the most important nutritional component. Potato starch is starch extracted from potatoes. The cells of the root tubers of the potato plant contain starch grains (leucoplasts). To extract the starch, the potatoes are crushed; the starch grains are released from the destroyed cells. The starch is then washed out and dried to powder. Potato starch is a very refined starch, containing minimal protein or fat. This gives the powder a clear white color, and the cooked starch typical characteristics of neutral taste, good clarity, high binding strength, long texture and a minimal tendency to foaming or yellowing of the solution. Potato starch contains approximately 800 ppm phosphate bound to the starch; this increases the viscosity and gives the solution a slightly anionic character, a low gelatinization temperature (approximately 140 °F (60 °C)) and high swelling power. Starch is a tasteless, odorless, white amorphous powder, insoluble in water. All green plants store starch as nourishment for the future. Starch is one of the fundamental substances in the vegetable kingdom and is in existence abundantly in the natural world. Uses Starch is mainly used as material both in the manufacture of food and non-food products. In food processing a lot of starch is converted to starch hydrolysate. It is also used as a thickener in soups and gravies. Pre-gelatinized potato starch is used in considerable quantities in instant puddings, in which its properties are preferable to those of cereal starches. It is used in confectionery industry as a medium for molding cast candies such as jelly beans and gum drops, as a thickening agent in synthetic jellies, for sauces, soups, and stews. Potato starch tolerates higher temperatures than cornstarch when used as a thickener. It's a natural way to add moistness to many baked goods and as a dusting agent mixed with powdered sugar, for candy gums, chewing gums etc. It is also used in producing adhesives and dextrin’s, as a fermentation raw material, binder for tablets, and binder and extender for sausages. Starch derivatives are used in many recipes, for example in noodles, wine gums, cocktail nuts, potato chips, hot dog sausages, bakery and instant soups and sauces, in gluten-free recipes in kosher foods for Passover and in Asian cuisine. In pastry, e.g. sponge cake, it is used to keep the cake moist and give a soft texture. It is also occasionally used in the preparation of pre-packed grated cheese, to reduce sweating and binding. Market Survey Potato is a starch rich material with about 12-25 per cent starch in Indian varieties. In India, production of starch from potatoes is limited due to availability of cheaper sources of starch such as maize and tapioca. The pattern of world potato utilization indicates that over 2.8 per cent potato is used for starch extraction. The enormous amount for waste potatoes available, if used for starch production would not only result in value added products, but will also generate employment and save foreign exchange, it will also reduce cost of starch production from potatoes. The global starch consumption is expected to grow from 13.6 million tons in 2012 to 16.28 million tons by 2017, at an estimated CAGR of 3.5% from 2012 to 2017. The North America region is expected to continue its dominance on the global modified starch consumption, however, due to the increasing impact for demand of convenience health food, functional food, and the need to focus on alternate sources of starch, the Asian sub-continent is expected to drive the growth of the industry for the next few years. China and India are the leaders in the APAC market, driving the demand for modified starch because of the changing lifestyles and growing economies, boosting the need for convenience food sector. A second large consumer of starch hydrolysis products is the fermentation industry. Many fermentation processes run on starch hydrolysate. This is partly for cost reasons and partly because the organisms in use have been trained to prefer glucose to saccharose. The only exception is yeast, which traditionally grows best in molasses. Markets for virtually all fermentation-derived products, whether they are penicillin based, citric acids or amino acids, expand at high rates and add to the demand for starch hydrolysis products. Minor applications of starch syrups include their use in the manufacturing of sugar alcohols, particularly of Sorbitol; low calorie content and high degree of sweetness make sorbitol ideal for a number of different foods. Overall, the markets for starches and derivatives are expected to expand on a global scale at a substantial rate. Few Indian Major Players are as under Amaravati Agro Ltd. Bharat Starch Inds. Ltd. E I C L Ltd. Gayatri Bioorganics Ltd. Gujarat Ambuja Proteins Ltd. Gulshan Polyols Ltd. Hindustan Maize Products Ltd. Indian Maize & Chemicals Ltd. International Bestfoods Ltd. Jayant Vitamins Ltd. K G Gluco Biols Ltd. Kamala Sugar Mills Ltd. Laxmi Starch Ltd. Origin Agrostar Ltd. Rai Agro Inds. Ltd. Riddhi Siddhi Gluco Biols Ltd. Santosh Starch Ltd. Santosh Starch Products Ltd. Sayaji Industries Ltd. Starch & Chemicals Ltd. Sukhjit Starch & Chemicals Ltd. Tan India Ltd. Tirupati Starch & Chemicals Ltd. Unicorn Organics Ltd. Unique Sugars Ltd. Universal Starch-Chem Allied Ltd. Wockhardt Health Care Ltd.
Plant capacity: 4500 MT/AnnumPlant & machinery: Rs. 517 Lakhs
Working capital: -T.C.I: Cost of Project: Rs 899 Lakhs
Return: 26.00%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. 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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Animal Feed from Bagasse - Manufacturing Plant, Detailed Project Report, Profile, Business Plan, Industry Trends, Market Research, Survey, Manufacturing Process, Machinery, Raw Materials, Feasibility Study, Investment Opportunities, Cost and Revenue

The increase in population and rapid growth in world economies will lead to an enormous increase in demand for animal products, a large part of which will be from developing countries. Future hopes of feeding the millions and safeguarding their food security will depend on the enhanced and efficient utilization of alternative feed resources that cannot be used as food for humans. In addition, a large area of land in the world is degraded, barren or marginal and the amount is increasing every year. This also calls for identification and introduction of new and lesser known plants capable of growing in poor soils, which can play a vital role in the control of soil erosion in addition to providing food and feed. Application of agro-industrial by-products in bioprocesses may serve a dual role in providing alternative substrates, and help to reduce environmental pollution that their disposal may otherwise cause. Bioconversion of fibrous materials by solid-state fermentation (SSF) has received increasing interest in producing animal feeds due to its lower energy requirement, low effluent generation, and direct applicability of the fermented products for feeding and partly because of environmental concerns regarding the disposal of solid wastes. Sugarcane bagasse is a fibrous residue of sugarcane stalks left over after the crushing and extraction of the juice. Bagasse with its low ash (2.4%) content offers numerous advantages in comparison to other crop residues such as rice straw and wheat straw which have 17.5 and 11.0% ash contents respectively, for usage in bioconversion processes using microbial cultures. In addition, bagasse can be considered as a rich solar energy reservoir due to its high yields (about 80 t/ha in comparison to about 1, 2 and 20 t/ha for wheat, other grasses and trees, respectively) and annual regeneration capacity. One potential use of the bagasse is as a feedstuff for domestic ruminants. Sugarcane bagasse is a fibrous residue of sugarcane stalks left over after the crushing and extraction of the juice. Bagasse with its low ash (2.4%) content offers numerous advantages in comparison to other crop residues such as rice straw and wheat straw which have 17.5 and 11.0% ash contents respectively, for usage in bioconversion processes using microbial cultures. In addition, bagasse can be considered as a rich solar energy reservoir due to its high yields (about 80 t/ha in comparison to about 1, 2 and 20 t/ha for wheat, other grasses and trees, respectively) and annual regeneration capacity. Although some commercial uses for the surplus bagasse have been developed, its accumulation causes a serious waste problem for the sugar industry. Several researchers reported that the use of a direct fed microbial such as A. oryzae increased DM digestibility of high concentrate diets through enhanced fiber digestion as well as DM intake of TMR or silage and milk production. More recently, it has been suggested that the A. awamori not only induces a degradation of shochu distillery by-product with wheat bran and the conversion of the mixture into animal feed, but also improves fiber digestibility to some degree when adding 5 to 20% of the fermented feed to formula feed for beef cattle Kagoshima, Japan. Market Survey The demand for food of animal origin is increasing in India due to economic growth, population growth and urbanisation, which in turn means greater use of cereals and oilseeds for animal feed. This is a trend in most developing countries. India is going through a livestock revolution. In the past two decades the increase in demand were coped mainly by expanding livestock population. However, declining land areas per agricultural population forces India to intensify livestock production. Today, we are faced with an extraordinary set of challenges of increasing food production of animal origin with all the other limitations like land, water, weather etc and the question is how would we meet these demands. We also have another challenge that the food we produce has to be highly cost efficient to make it more sustainable. There animal husbandry is divided into three major industries: India has one of the largest populations of cattle in the world and ranks number one in milk production. The country produces about 80 million tons of milk per annum with an annual per capita consumption of 240 g/day. The dairy industry is spread across the whole country and it is growing at an annual growth rate of 5%. Milk is from cows or buffaloes and the buffalo breeds produce milk with a fat content of 7 to 8% compared to cow's milk, which has a fat content of 4%. Most of the feed comes from grazing although a small portion of concentrate feed containing various feed additives for enhancing milk production is being given to cattle. Most of the feed manufacturers in India make both poultry as well as cattle feed. The demand for usage of cattle feed will grow if the feed is economically viable. The challenge is to make a nutritionally competent feed using low-grade fibrous crop residues, which are mainly by products from other industries along with feed additives. Cattle feeding practices are very traditional. Farmers choose their own ingredients and prepare their own formulations. The productivity of cattle is very low because of poor genetic makeup and so there is a limitation of using high quality feed. About 10% of the cattle herd is of the cross bred varieties but this is slowly increasing and more and more crossbred population of either Jersey or Holstein-Friesian are coming into existence. In the coming years pure bred varieties also could increase. In the past several decades, marked changes in livestock production have paralleled shifts in farm animal feed formulation. Bolstered by spikes in feed prices and increasing demand from downstream farm supplies wholesalers, the Farm Animal Food Production industry's revenue has increased at an annualized rate of 3.7% to $31.7 billion during the past five years. Global population growth and expansion of developing economies have further boosted demand for meat, requiring greater supply of feeds to match growing production. Despite a decline in per capita meat consumption in the United States, demand for farm animal feed was maintained by downstream industries, such as dairy farms. Consequently, industry revenue is expected to rise another 1.5% during 2012.... Purchase to read more Asia is expected to hold nearly 29% of the animal feed additives market by 2016.
Plant capacity: 30,000 MT/AnnumPlant & machinery: Rs. 222 Lakhs
Working capital: -T.C.I: Cost of Project: Rs 1070 Lakhs
Return: 26.00%Break even: 48.00%
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Dehydrated Onions (100% E.O.U.

Onion is one of the most important commercial vegetable crops grown in India. Both immature and mature bulbs are used as vegetable and condiment. It contains vitamin B and a trace of vitamin C and also traces of iron and calcium. The outstanding characteristic of onion is its pungency, which is due to a volatile oil known as allyl-propyl disulphide. Onions compared with other fresh vegetable are relatively high in food energy, intermediate in protein content and rich in calcium and riboflavin. Dehydrated Onions have been produced in small quantities since the nineteenth century. The main advantages of dehydrated onions are that they are easy to store, being lighter in weight and smaller in bulk than fresh or other processed onions. They are cheap to pack compared with canned goods. They do not require refrigerated storage as do frozen onions and the contents of a container can be used some time after opening provided they are not dehydrated. The newest dehydration process appears to be a variation on the air-drying process and is based on the principle of vapor pressure differentials, using air circulated around the onions at relatively low temperatures to `sweat' the water from the food. It is reported that this method of dehydration prevents a crust forming on the outside of the pieces of food and that the low temperatures have less effect on flavor, texture, color and vitamin contents of onion then, of the higher temperatures used in conventional hot air-drying methods. Uses & Applications Dehydrated onions are used chiefly as a constituent in various food products i.e. they are sold to manufacturing concerns as an industrial raw material and demand for dehydrated onions is a function of the demand of these food products. However there is a demand for dehydrated onions for use as curlinary onions, both by large catering concerns - institutions and industrial canteens; and for domestic use. The other use of dehydrated onions is in the manufacture of dried soups-once virtually the sole outlet for these products, but now declining in relative importance, as other applications including use in canned soups and stews, baby foods, fish, meat and bakery products and more recently in dried `ready-meals' have been developed. Most popular applications Pizza and other fast food, snack foods, food service packs, stuffing mixes, pickled products, meat products, sea food products, gravies, canned foods, salad dressing, dips, bottle packs, pet food, rice mixes, soups, potato salad, seasoning, wet and dry salsa, specialty foods, curry powder, bakery topping, gourmet sauces, seasoning and in many other snacks or as ingredients. ? Market Survey Onion is an important vegetable crop grown in India and forms a part of daily diet in almost all households throughout the year. India is the second largest producer of onion in the world. 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. The right post harvest practices such as good processing techniques, and proper packaging, transportation and storage (of even processed foods) can play a significant role in reducing spoilage and extending shelf life. The industry consists of segments like processed fruits and vegetables, cereal based products, dairy products, meat, poultry and fishery products, beverages and confectionary. The global processed food market is estimated at $3.2 trillion. The Indian food market is estimated at $182 billion. Food processing industry in India is growing at 14% annum. The total food production in India is likely to double in the next ten years and there is an opportunity for large investments in food and food processing technologies. 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. Almost all dehydrated onion products like - kibbled, sliced, rings (half & full), large kibbled, minced (in various cut sizes), chopped, granulates and powder forms has good potential in food processing industries, defense, pharmaceutical industries, hotels and restaurants, caterers, etc. In India dehydration of many food products especially vegetables and some fruits are in practices at home and industry level throughout year. There are some nutritional loses but these products are useful in many food preparation, it is readily available for Whole year. India's food processing industry is expected to benefit from this and grow to around $260-billion from the present USD 200-billion in the next 6-years, according to industry expert. It is estimated that potential for processed foods is estimated to reach from Rs 8,200-billion to Rs13, 500-billion by 2014-15. India produces 41% of the world's mangoes, 30% of cauliflowers, 28 per cent of tea, 23% of cashews, 36 per cent of green peas and 10% of onions. The Indian food production is estimated at 500 million tonnes and food processing industry has immense potential. India is a large and growing market for food products as it is growing at about 1.6% annum. Non-availability of onion during off-season creates major problem in the market. Hence, if they are processed and stored during peak season and made available during this period, then they command premium. With growing incomes, changing lifestyles and hectic daily schedule, market for dehydrated onion is growing especially in urban areas. Dehydrated products are the largest export products for international markets & international clients who desire for quality products. These products are 100% export oriented to countries like UK, Canada, Germany and many more.
Plant capacity: 1000 MT/annumPlant & machinery: 66 Lakhs
Working capital: -T.C.I: Cost of Project: 275 Lakhs
Return: 25.00%Break even: 51.00%
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PRECIPITATED CALCIUM CARBONATE - 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

Precipitated Calcium Carbonate (PCC)—also known as purified, refined or synthetic calcium carbonate. Precipitated calcium carbonate (PCC), is made by first hydrating high-calcium quicklime, and then reacting the resulting slurry or "milk-of lime" with carbon dioxide. The resulting product is extremely white and has a uniformly small particle size. It has numerous uses, most notably in the paper industry. With the trend in papermaking towards using the alkaline over the acid process, PCC is being used increasingly as a filler and coating pigment for premium quality paper. The trend is to produce PCC in slurry form at satellite plants located near the paper mills, using commercial quicklime, although it is also produced and sold commercially. PCC is used to enhance the brightness, color, smoothness, and bulk of the paper, replacing more expensive paper pulp. Approximately 75% of worldwide PCC production is used for this purpose. Calcium carbonates, including PCC, are considered to be non-toxic. As long as the PCC meets certain purity requirements, it can be used as a direct food additive, as a pharmaceutical or as an indirect additive in paper products that come in contact with food. Uses • PCC is used to enhance the brightness, color, smoothness, and bulk of the paper, replacing more expensive paper pulp. • PCC is also used extensively as a plastics additive, white paint pigment, putty, ingredient in sealers and adhesives, and specialized filler. • It is also an important ingredient in toothpaste. • Calcium carbonate is also used in the purification of iron from iron ore in a blast furnace. The carbonate is calcined in situ to give calcium oxide, which forms a slag with various impurities present, and separates from the purified iron. • Precipitated calcium carbonate (PCC), pre-dispersed in slurry form, is a common filler material for latex gloves. • Pharmaceutical Industries use precipitated Calcium Carbonate in the fermentation process and to manufacture tapped density tablet making. It is used to neutralize the acids in fermentation process and for calcium supplement tablets. • Detergent powder manufacturers due to its characteristics of high water absorption capacity and fluffiness as this makes the powder free flowing and fluffiness makes it look bigger pack. • Precipitated Calcium Carbonate is used by rubber product manufacturers for the manufacturing of different rubber products like Tyres, Tubes, Hawai Chappals, Soles, Straps and other rubber parts. • The chewing gum manufacturers uses it as a calcium supplement as a mold release material where as powder drinks manufacturers uses it to neutralize excess acid in the food. The Wine manufacturers use Precipitated Calcium Carbonate as a filtration aid. Market Survey Worldwide, almost 10 million tons of precipitated calcium carbonate (PCC) is produced annually for use in a wide range of end use applications. Roughly 70% of the total is consumed by the paper industry for the filling and coating of paper. Large amounts of PCC are also used in the filling of polymers, as a pigment in paint, and as a thixotrope in sealant and plastisol formulations. ? The largest market for precipitated calcium carbonate (PCC) in the United States is the paper industry, where it is used predominantly as a filler. In 2010, approximately 90% of the PCC produced was consumed by the paper industry. Growth was attributed to the paper industry's conversion from acid papermaking technology to alkaline and to the success of the PCC on-site satellite plant concept where producers supply product from plants located adjacent to paper mills. The paper industry is the largest consumer of PCC. Using an estimated 5.5 MT, this market accounted for over 40% of world PCC consumption. The traditional use for PCC in paper has been as filler, but demands for coating grades including blends of PCC and GCC, is increasing. Plastics are the second largest market for PCC. Consumption worldwide in this market totaled 3.5Mt. Asia dominates consumption, accounting for some 85% of the world total. The largest market for precipitated calcium carbonate (PCC) in the United States is the paper industry, where it is used predominantly as filler. Forecast growth in Chinese PCC consumption reflects rising domestic demand for paper, for paints and plastics in the construction industry, and for rubber. Chinese PCC consumption is forecast to rise by 6%py to reach 13Mt in 2014. Few Major Companies names are listed below: Dewan Rubber Inds. Ltd. Genus Prime Infra Ltd. Thirani Chemicals Ltd. [Merged] Gulshan Polyols Ltd. Niraj Petrochemicals Ltd. Searsole Chemicals Ltd. Samana Plastic Ltd. Gulshan Sugars & Chemicals Ltd. [Merged] Citurgia Biochemicals Ltd.
Plant capacity: 15000 MT/annumPlant & machinery: 189 Lakhs
Working capital: -T.C.I: Cost of Project: 438 Lakhs
Return: 38.00%Break even: 54.00%
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Diabetic Food - 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

Diabetic diet refers to the diet that is recommended for sufferers of diabetes mellitus. There is much controversy regarding what that diet should consist of. The diet most often recommended is high in dietary fiber, especially soluble fiber, but low in fat (especially saturated fat) and low in sugar. Recommendations of the fraction of total calories to be obtained from carbohydrate are generally in the range of 40 to 65%, but recommendations can vary as widely as from 16 to 75%. Diabetics may be encouraged to reduce their intake of carbohydrates that have a high glycemic index (GI), although this is also controversial. (In cases of hypoglycemia, they are advised to have food or drink that can raise blood glucose quickly, such as lucozade, followed by a long-acting carbohydrate (such as rye bread) to prevent risk of further hypoglycemia.) A sugar substitute is a food additive that duplicates the effect of sugar in taste, usually with less food energy. Some sugar substitutes are natural and some are synthetic. Those that are not natural are, in general, called artificial sweeteners. The majority of sugar substitutes approved for food use are artificially synthesized compounds. However, some bulk natural sugar substitutes are known, including sorbitol and xylitol, which are found in berries, fruit, vegetables, and mushrooms. Some non-sugar sweeteners are polyols, also known as "sugar alcohols". These are, in general, less sweet than sucrose but have similar bulk properties and can be used in a wide range of food products. Sometimes the sweetness profile is 'fine-tuned' by mixing with high-intensity sweeteners. As with all food products, the development of a formulation to replace sucrose is a complex proprietary process. Market Survey Type II diabetes has emerged as a leading cause of death and disability worldwide. In 2010, an estimated 285 million people were living with diabetes. The number of people with diabetes in developing nations is expected to rise 69% by the year 2030 – outpacing even the ‘pessimistic scenario’ forecasts of earlier global disease models. In 2007 around 23.6 million Indians, had diabetes. Another 57 million Indians have what is called pre-diabetes, in which individuals have higher than normal blood glucose levels, but not enough to be classified having diabetes. Many of these individuals will be diagnosed with diabetes in the future and also have a higher risk of developing heart disease and having a stroke. The market opportunities for bulk, intermediate, and consumer diabetic foods are significant. The overall size of the diabetic packaged food market reached US$ 282.9 in 2009. Packaged foods that are labeled as "suitable for diabetics," low–glycemic (i.e. foods containing carbohydrates that do not cause a large rise in blood glucose), or low in sugar, are particularly good growth markets. As the number of consumers with diabetes rises, naturally healthy foods, in both packaged and non-packaged formats, will also benefit from diabetic trends. Less processed foods that may not include labels or product claims, such as fruits and vegetables, lean meat; low-fat dairy products and whole grains are often recommended by doctors for individuals with diabetes, as well as the general public. However, producers of these naturally healthy foods may even benefit from labelling claims promoting their natural health benefits, as added incentives for people with diabetes to purchase them. Sometimes the simple words "suitable for diabetics" on product packaging (along with nutritional values and ingredient information to back up the claim), provide consumers with added confidence that they are choosing the right product for them. In the global market today, there is a clutter of diabetic snack bars such as those with uncooked cornstarch to prevent hypoglycemia (low blood glucose level) or with resistant starches to reduce hyperglycemia (high blood glucose level). These bars also contain fiber and sugar alcohols. There are also 'diabetic', 'low carb', 'diet', or 'light' drinks, green teas, jams, spreads, cakes, pies, and desserts, adding to the crowd of options available. As far as sweeteners go, the wave of Aspartame-related consumer complaints has dented the credibility of artificial sweeteners and strengthened the case for naturally occurring sweeteners such as tagatose. The FAO/WHO's Joint Expert Committee on Food Additives (JECFA) recently recommended tagatose, a new, naturally occurring, low-calorie sweetener, for use as a food additive. This sweetener, developed by the biotechnology firm, Spherix, has been declared Generally Recognized as Safe (GRAS) in the United States. Among the ingredients that are gaining prominence in the diabetic's diet are fenugreek seeds (rich in carbohydrates and soluble fiber), ginseng (one of the most widely used herbs worldwide), and insoluble dietary wheat fiber. Antioxidants, such as lycopene from tomatoes and tocotrienols, and tocopherols from oil seeds and cereal, are known to help prevent diabetes. In the weight-loss product market, widely used insulin aids include chromium picolinate (chromate), chromium polynicotinate, conjugated linoleic acid, and hydroxycitric acid.
Plant capacity: 300 MT/annumPlant & machinery: 112 Lakhs
Working capital: -T.C.I: Cost of Project: 239 Lakhs
Return: 27.00%Break even: 63.00%
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Banana Powder - 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

Good quality banana powder is produced from the bananas of right variety and degree of ripeness. Immature or over ripe fruits should be excluded from the bulk. Thus, by developing a number of value added products, banana could be developed as an industrial crop generating recurring and consistent demand for this crop. Only 0.05% of domestic production is exported and the rest is consumed within the country mostly as a table fruit. The Indian food industry is estimated to be worth over US$ 200 billion and is expected to grow to US$ 310 billion. By 2015 India is one of the world’s major food producers but accounts for only 1.7 per cent (valued at US$ 7.5 billion) of world trade in this sector – this share is slated to increase to 3 per cent (US$ 20 billion) by 2015. India is one of the world East world’s major food producers but accounts for less than 1.5 per cent of international food trade. This indicates vast scope for both investors and exporters. There is good domestic and export potential for banana by-products. New entrepreneurs can well venture into this sector.
Plant capacity: 300000.00 Kgs./AnnumPlant & machinery: Rs. 28 Lakhs
Working capital: -T.C.I: Cost of Project: Rs. 123 Lakhs
Return: 44.00%Break even: 43.00%
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Maize Processing Unit - Manufacturing Plant, Detailed Project Report, Profile, Business Plan, Industry Trends, Market Research, Survey, Manufacturing Process, Machinery, Raw Materials, Feasibility Study, Investment Opportunities, Cost and Revenue

Maize is one of the cereal grains which has been produced throughout India and is placed 3rd position in agricultural base production. Karnataka, AP, Bihar, MP. UP and Rajasthan are the main maize producing areas. Starch market is driven mainly by the dynamics in Pharma, Food, Paper and Textile Industries; used in manufacture of ethanol to be blended with petroleum products. In India, Mumbai, Delhi, Ahmedabad and Kolkata are the major markets for processed maize products. Glucose and Dextrose are the most important end uses of the product. The growth of liquid glucose in terms of its production has been at an annual compound growth of 6.3%. As regard Dextrose, the production of the same registered an annual compound growth rate of 8%. As the supply demand gap is about 60% the starch can very easily be marketed in the Country and also Starch and Gluten have good Export Potential as well. India exports these products to Sri Lanka, South East Asian countries, Bangladesh and South Africa. Hence the maize processing unit if set up in the State, will flourish and catch up the market very easily. Few Indian Major Players are as under Amaravati Agro Ltd. Bharat Starch Inds. Ltd. E I C L Ltd. Gayatri Bioorganics Ltd. Gujarat Ambuja Proteins Ltd. Gulshan Polyols Ltd. Hindustan Maize Products Ltd. Indian Maize & Chemicals Ltd. International Bestfoods Ltd. Jayant Vitamins Ltd. K G Gluco Biols Ltd. Kamala Sugar Mills Ltd. Laxmi Starch Ltd. Origin Agrostar Ltd. Rai Agro Inds. Ltd. Riddhi Siddhi Gluco Biols Ltd. Santosh Starch Ltd. Santosh Starch Products Ltd. Sayaji Industries Ltd. Starch & Chemicals Ltd. Sukhjit Starch & Chemicals Ltd. Tan India Ltd. Tirupati Starch & Chemicals Ltd. Unicorn Organics Ltd. Unique Sugars Ltd. Universal Starch-Chem Allied Ltd. Wockhardt Health Care Ltd.
Plant capacity: 60,900 MT/AnnumPlant & machinery: Rs. 420 Lakhs
Working capital: -T.C.I: Cost of Project: Rs 1229 Lakhs
Return: 28.00%Break even: 59.00%
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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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  • One Crore is equivalent to ten million (10,000,000)
  • T.C.I is Total Capital Investment
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