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Cereal Processing (Rice, Dal, Pulses, Oat, Wheat), Sugar and value added Products and Projects

Agro products includea broad all-inclusive category of products related to agriculture. Cereals and pulses are an integral part of our lives, as they are the only food products that provide instant energy.Grainsor cereal grains are grasses whose grain (generally from families Poaceae or Gramineae) in the form of rice, wheat ,maize, barley, oats , rye, buckwheat and sorghum constitutes a majority of daily sustenance. Cereal grains provide more food energy they are therefore staple crops. In their natural form (as in whole grain), they are a rich source of vitamins, minerals, carbohydrates, fats and oils, and protein.Usually ground into flour, these grains provide bread, pasta, and other staple carbohydrates essential to nutrition. On the other hand pulses are leguminous species producing edible seeds.India is the world's largest producer, consumer and importer of pulses. Pulses find a prominent place in Indian meals and remain a primary source of protein for the majority of population in the country. The country grows a variety of pulses crops such as peas, lentils, urad, tur, moong, yellow peas, chicken pea, pigeon pea and beans under different agro-climatic conditions, and is recognized globally as a major player contributing around 25 per cent of the world’s production.

Agriculture is one of the strongholds of the Indian economy and accounts for 18.5 per cent of the country’s gross domestic product (GDP). India has become the world's largest producer across a range of commodities due to its favourable agro-climatic conditions and rich natural resource base. India's exports of agricultural and processed food products posted a 38 per cent increase in the 2007–08 fiscal, bolstered by an increase in shipments of coarse cereals like maize, jowar and barley. Foodgrains output touched 230.67 million tonnes (MT) mark, comprising record output of wheat (78.4 MT), rice (96.43 MT) and pulses (15.11 MT). Coarse cereals production was an all-time-high of 40.73 MT, along with oilseeds at 28.82 MT. Since there is a gap between demand for rice and its availability in India, the government has cut the import duty by 80%.Demand for healthier cereal grains is increasing due to changing consumer preferences.

Despite being the largest producer of the largest varieties of cereal grains and pulses, the demand for consumption of is just growing owing to a large increase in population. Processing of cereal grains and pulses has a bright future ahead.

 

 

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Puffed Rice (Muri) Manufacturing Business

Puffed Rice (Muri) Manufacturing Business. Production of Puffed Food (Kurmura, Murmura, Muri). Rice Processing and Value Added Products Muri is to rice as popcorn is to corn. A traditional puffed rice called muri (sometimes spelled mouri) is made by heating rice in a sand-filled oven. Puffed rice also known as kurmura, murmura, muri in Hindi are very lightweight and crisp. As the same suggest puffed rice are made from rice, where the rice grains are expanded because of high-pressure heating. Rice grains are slow roasted with sand in huge iron kadai (wok) with lot of patience keeping the heat very slow so that the rice grains do not burn. Puffed rice has greater volume than regular rice but is less in calories which means that given equal sized servings puffed rice will have fewer calories than rice. Puffed rice is used to make bhelpuri and snacks and for other needs. Market Outlook The most common sight today would be Bhel puri - is a savoury snack originating from the Indian subcontinent, and is also a type of chaat. It is made of puffed rice, vegetables and a tangy tamarind sauce. Puffed rice is a popular low cost breakfast cereal and snack used worldwide because of its ready to eat (RTE), lighter and crispness characteristics. India produces annually 89 million tonnes of rice (second largest producer of rice in the world), but, only 10 percent of it is converted to different value added products such as puffed rice, popped rice or flaked rice. Puffed rice has got a highest demand both in national and international market. Quality factors such as uniform puffing, contamination free, good colour, crispness etc. are the major concern for export of puffed rice. However, the production of puffed rice in India is only limited to village levels. The puffing method traditionally followed in India is sand-roasting. The whole process of puffing is very tedious, time consuming and involves a large amount of skilled labour working in hot conditions. The Puffed Rice Market to grow at a substantial Compound Annual Growth Rate during the forecast period 2017-2022. With the increase in demand for muri, farmers are growing more rice to meet the demands. Puffing of food is done by using high temperature, pressure, or extrusion. In puffing process expansion of seed is carried out and at that period the vapor pressure escapes through the micropores of the grain structure due to high pressure or thermal gradient. There are different methods of puffing viz. dry heat, sand and salt treated, hot air popping, gun puffing, popping in hot oil, and microwave heating. A wide range of cereals and millets used for puffing such as rice, wheat, corn, sorghum, and ragi. Puffed food Puffed food has a primary role in human consumption. Consumer demand is increasing for puffed foods due to various health benefits such as weight loss. Therefore increasing the market share of puffed food market. Increasing demand for flavor food products is expected to increase the puffed food market over the forecast period. The growing puffed market attributed to the shift in consumer demand for various flavors and nutritious food. Increasing demand for healthy snack food in breakfast is fuelling the market for puffed food. The shift is now leading to growing demand for nutritious street food. Thus puffed food are expected to see higher market share related to its various health benefits. Puffed food market is also growing due to its innovations in packaging. Puffed food segmented by category type, application and region. By category, puffing comes in wheat, rice, corn, sorghum, and ragi. Puffed wheat is prepared by heating wheat grains under pressure and then rapidly releasing pressure when the superheated steam in the grain expands grain is puffed. It is a good source of copper, protein, and iron. Puffed rice used in breakfast cereal or snack foods served as popular street food. It is made by heating rice kernels under high pressure in the presence of steam. Puffed food is segmented by applications as Bakery Industry and Snacks Industry. In bakery it uses in in making puffed backed pancake, puffed baked potato and others. Puffed food market is further segmented by region such as Latin America, North America, Europe, Middle East and Africa, and Asia Pacific. Latin America and North America possess significant potential, whereas Europe and other developing markets such as Asia-Pacific and MEA possess the growth opportunities for quinoa over the forecast period. There is a high consumption of puffed food in Asia-Pacific regions like India and China as growing young population prefers street food and snacks like cheese doodles. Tags Puffed Rice, Puffed Rice Making, Manufacturing of Puffed Rice, Puffed Rice Also Known as Kurmura, Murmura, Muri, Making of Murmura, Project Profile on Murmura Manufacturing Unit, Producing Muri (Puffed Rice), Muri Rice, Puffed Rice Manufacturing, Puffed-Rice (Muri) Making, Puffed Rice Manufacture, Production of Puffed Rice, Puffed Rice Making Plant, Muri Making Business, How to Make Puffed Rice, Puffed Rice Processing, Puffed Rice (Muri), Puffed Rice (Muri) Production, Puffed Rice or Murmure Manufacturing Business, Rice Puff Making Business, Puffed Rice Making Business, Puffed Rice Manufacture, Puff Rice Manufacturing Business, Puffed Rice & Murmura Plant, Murmura Manufacturing Unit, Murmura Manufacturing Process, Murmura Factory, Puffed Rice Plant (Murmura Plant), Murmura Manufacturing Plant, Murmura Making Process, Puffed Rice Mill Project Report, Puffed Rice (Murmura) Production, Project Report on Murmura Manufacturing Industry, Detailed Project Report on Puffed Rice Processing Business, Project Report on Puff Rice Manufacturing, Pre-Investment Feasibility Study on Puffed-Rice (Muri) Production, Techno-Economic feasibility study on Puffed-Rice (Muri) Making Business, Feasibility report on Puff Rice Manufacturing, Free Project Profile on Murmura Manufacturing, Project profile on Murmura Manufacturing, Download free project profile on Puffed-Rice (Muri) Production, Most Profitable Food Processing Business Ideas, Food Processing Industry, Profitable Food Processing Business in India, Starting a Food Processing Business, Small scale food processing industry, How to Start Manufacturing Processing Business, Starting Business in Food Processing Industry, Food Manufacturing Industry, Project Report on food processing & agro based, Food and Beverage Industry Projects, Indian Processed Food Industry, How to Start a Food Production Business, Food Processing Projects, Food Processing & Agro Based Profitable Projects, Most Profitable Food Processing Business Ideas, Food Processing Industry in India, How to Start Food Processing Industry in India, Cereals Food, Rice Based Products, Value-Added Processing of Rice, Rice Processing, Rice Processing and Value Addition in India, Value-added processing of rice, Rice Production and Processing, processed products from rice, By-products of Rice Processing, Processed Food Products from Rice, Rice Processing Plant, Rice Processing Business
Plant capacity: -Plant & machinery: -
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Return: 1.00%Break even: N/A
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Processing of Food Grains/Pulses & Retail Packaging

Grains A grain is a small, hard, dry seed, with or without an attached hull or fruit layer, harvested for human or animal consumption. A grain crop is a grain-producing plant. The two main types of commercial grain crops are cereals and legumes. After being harvested, dry grains are more durable than other staple foods, such as starchy fruits (plantains, breadfruit, etc.) and tubers (sweet potatoes, cassava, and more). Grains, commonly referred to as ‘cereals’ or ‘cereal grains’, are the edible seeds of specific grasses belonging to the Poaceae (also known as Gramineae) family. Wheat, oats and rice are the grains most commonly eaten in Australia, with others such as rye, barley, corn, triticale, millet and sorghum making a smaller contribution. Some types of wheat such as spelt, freekeh, emmer and eikorn are also becoming more popular. The global seed market for cereals and grains is projected to reach USD 73.6 billion by 2023, witnessing a CAGR of 9.2% during the forecast period (2018 – 2023). Asia-Pacific is the largest market for cereals and grains seeds and is expected to remain dominant during the forecast period. The growing demand from the food and animal feed industries, the shrinking farmland, and the increasing biofuel demand are driving the global cereals and grains seed market. Pulses Pulses are the edible seeds of plants in the legume family. Pulses grow in pods and come in a variety of shapes, sizes and colors. Growing pulses also promotes sustainable agriculture, as pulse crops help decrease greenhouse gases, increase soil health, ?and use less water than other crops. Pulses are very high in protein and fibre, and are low in fat. Pulses are also nitrogen-fixing crops that improve the environmental sustainability of annual cropping systems. Pulses come in a variety of shapes, sizes and colours and can be consumed in many forms including whole or split, ground in to flours or separated into fractions such as protein, fibre and starch. India is the largest producer, 25% of world’s production, and consumer 27% of total pulses of the world. The domestic production is often less than the estimated demand i.e. 23-24 million tons. The global pulses market is expected to grow at a CAGR of close to 5% during the period 2018-2022.One of the major growth drivers of the global pulses market is the increasing production of pulses across the globe. The demand for pulses is growing in APAC, primarily driven by the increasing consumption in India. The producers are increasing the production to meet the growing demand for pulses, which is further expected to increase during the forecast period.
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Return: 1.00%Break even: N/A
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Basmati Rice Mill

Basmati in the Indian subcontinent) is a variety of long, slender-grained aromatic rice which is traditionally from the Indian subcontinent. India exported 65% of the overseas basmati rice market, the Indian state-run Agricultural and Processed Food Products Export Development Authority. However, many countries use domestically grown basmati rice crops. Basmati rice has a typical pandan-like (Pandanus amaryllifolius leaf) flavour caused by the aroma compound 2-acetyl-1-pyrroline. Basmati grains contain about 0.09 ppm of this aromatic chemical compound naturally, a level that is about 12 times more than non-basmati rice varieties, giving basmati its distinctive spicy fragrance and flavour. This natural aroma is also found in cheese, fruits and other cereals. It is a flavoring agent approved in the United States and Europe, and is used in bakery products for aroma. Basmati rice has been enjoying a premium position in the global marketplace, which has reflected greatly on the growth of the market for basmati rice across the world. The high demand for basmati rice in Asian countries, with it being the staple food of most of the people, residing in this continent, has been supporting the global basmati rice significantly. With inventory prices going down steadily, this market is likely to keep a high pace of growth over the next few years. Europe Basmati Rice Market was valued at $491 million in 2016 is expected to reach $615 million by 2023, at a CAGR of 3.2% from 2017 to 2023. Basmati is a long grain aromatic rice grown traditionally in the Indian subcontinent. This extra-long slender grain becomes twice its original size upon cooking, possessing soft and fluffy characteristics. Basmati rice is distinctive among other aromatic long grain varieties of rice, which possess superior aroma, delicious taste, and distinct flavor.
Plant capacity: -Plant & machinery: -
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Return: 1.00%Break even: N/A
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Wheat Puff (Puffed Wheat)

Puffed Wheat is a healthy cereal relished as a peppery and healthy snack. Puffed wheat is a type of puffed grain made from wheat; usually made by heating wheat kernels under high pressure in the presence of steam, though the method of manufacture varies widely. It is often used in snack foods and breakfast. Modern puffed grains are often created using high temperature, pressure, or extrusion. Puffed wheat Cereal is one of the very purest cereal products and is readily available at any grocery store.
Plant capacity: -Plant & machinery: -
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Return: 1.00%Break even: N/A
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Calcium Nitrate

Calcium nitrate, also called Norgessalpeter (Norwegian saltpeter), is an inorganic compound with the formula Ca (NO3)2. This colourless salt absorbs moisture from the air and is commonly found as a tetrahydrate. It is mainly used as a component in fertilizers but has other applications. Nitrocalcite is the name for a mineral which is a hydrated calcium nitrate that forms as an efflorescence where manure contacts concrete or limestone in a dry environment as in stables or caverns. Calcium nitrate is produced by applying nitric acid to limestone and then adding ammonia. It is known as a double salt, since it is comprised of two nutrients common in fertilizers which are high in sodium. The processed result also looks crystallized like salt. Calcium Nitrate is a colorless anhydrous salt that is used as a fertilizer, among other applications. Calcium nitrate is obtained by treating limestone with weak nitric acid. It is also formed during the absorption of nitrogen oxide by milk of lime. Calcium Nitrate is also used in wastewater treatment, as a component in the manufacture of concrete, for medicinal purposes in cooling baths, and to store energy in solar power plants. Calcium nitrate is mainly produced as a fertilizer, used for plant nutrition purposes, and for wastewater treatment. It is a source of both calcium and nitrogen, for plants. Calcium nitrate is actively used to suppress the formation of odor in sewer networks and municipal wastewater treatment. The foul odor emanates primarily due to the release of hydrogen sulfide. Hydrogen sulfide production in sewers is associated with corrosion of concrete and metals, operational problems in wastewater treatment plants (WWTP), as well as with hygiene and odor problems. Global Calcium Nitrate Market is projected to cross USD 11.0 billion by 2023, at a CAGR of over 5% during the forecast period. Demand for calcium nitrate is largely driven by high consumption of calcium nitrate fertilizers in emerging economies in Asia Pacific and Latin America.
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Return: 1.00%Break even: N/A
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Roller Flour Mill

Roller Flour Mills involved in commercial milling operations and unorganized sector consisting of mainly Chakkis. Around 800 large Flour Mills in the country convert about 10.5 Million Tons of wheat into wheat products i.e., Coarse Flour, Flour, Semolina, Bran & Wheat Germ. The flour milling industry is the main consumer of wheat and rye because these grains are the key cereals used for bread production. Maize, oat, barley and rice are used in flour production. The market size of packaged wheat flour will touch Rs 15,500 crore mark by 2020, double of its current market size of Rs 7,500 crore. The packaged wheat flour market in India is growing at a Compound Annual Growth Rate of almost 19 per cent since past three years. Entrepreneurs who invest in this project will be successful. Few Indian major players are as under • Aruppukottai Shri Ramalinga Roller Flour Mills Ltd. • Bannari Amman Flour Mill Ltd. • Bhawani Roller Flour Mills Ltd. • Century Flour Mills Ltd. • Delhi Flour Mills Co. Ltd. • Flour & Food Ltd.
Plant capacity: Maida: 10500 MT/Annum Sooji: 2520 MT/Annum Wheat Flour: 4200 MT/Annum Wheat Bran: 3780 MT/AnnumPlant & machinery: Rs 154 lakhs
Working capital: -T.C.I: Cost of Project: Rs 538 lakhs
Return: 29.00%Break even: 56.00%
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Value Added Products of Broken Rice

Value Added Products of Broken Rice • Liquid Glucose from Broken Rice • Rice Flakes from Broken Rice (Used In Beer Industry) • Fructose Syrup from Broken Rice (HFS 90%) • Rice Starch • Rice Flour Rice is a staple food for more than half of the world population. Broken or ground rice refers to the fragments of rice grain obtained by milling. Broken rice is separated after the polishing phase and has the same chemical composition as white rice. As a food, it is basically energetic in nature, as its most important components are carbohydrates. The use of broken rice is common in animal fodder. It is often used in the manufacture of feed for very young animals (early weaning) and for pets. Broken rice is appealing, easy to use and high in calories. It is used for all types of livestock and is particularly suitable due to its rich caloric value and low fibre content. In the case of dogs and piglets, the rice is heat-treated, as this has a beneficial effect on bowel health and the consistency of the faeces, helping to reduce the severity of pathogenic enteric processes. It is also used in the brewing industry, where it is mixed with barley. It is also used in the production of arak (aniseed flavoured, distilled, colourless drink), and is a raw material for rice flour, used in baby food, breakfast cereals, rice wine, rice liqueur, sake, and prepackaged and canned foods. Value addition also enhances the profitability of rice production. A wide range of product development like processed and canned, ready-to-eat products, vitamin, iron or calcium enriched flaked or puffed rice, flavoured rice, starch extraction from broken rice and so on are nowadays getting popular. Value-added products from organic rice and therapeutic value medicinal rice varieties have good niche in domestic and export markets. By?products from the rice milling process have high amounts of nutrients when compared to white rice itself. Rice straw, rice hull, broken rice, rice germ, rice bran, rice bran oil and wax are the by?products from the rice industry. These by?products usually have basic applications in their original form, but now can be used as raw materials for different value?added research or in food applications with functional properties. Rice by?products not only contain various types of functional components, but also contain dietary fiber. The fiber can be mostly found in rice hull and the types of fiber present include cellulose, hemicellulose, lignin and hydrated silica. Because of the high fiber content in rice hull and rice bran, they are used as ingredients by the bakery industries to increase the fiber content and improve the nutrition of bakery products. Liquid Glucose Liquid Glucose is an aqueous solution of nutritive saccharide obtained by starch hydrolysis, by using Rice as raw material, which is purified and concentrated to required solids. It is usually odorless and clear yellow colored viscous liquid sweet syrup which is processed and stored under hygienic conditions. It has wide application and is particularly useful where high concentrations of invert sugars are required. It also has such advantages as anti-crystalline, a lower freezing point and high degree of sweetening power relative to sucrose. Features • Prevents crystallization • Improvise brightness & transparency • Reduce sweetness in candies • Enhanced crispiness & moistness • High viscosity • Shapes the frozen desserts Applications of Liquid Glucose • Sweetener: Liquid Glucose is an ideal additive for sweets, confectionary, biscuits, Ice creams, Jams, Jellies, preserves pastries & liquors due to its moderate sweetness & nutritive value. It also forms the base of artificial honey. • Pharmaceutical: It is a valuable ingredient of cough syrups and other vitamin based tonics. It is also used as a granulating agent, for tablet coatings. • Others: Tobacco, Leather, Shoe Polish, etc. Tobacco industry uses liquid glucose to impart flavor, texture & stability in chewing tobacco & cigarettes. In the leather industry, Liquid Glucose is used in the tanning process for pliability and to add body to the leather. In shoe polish, the addition of 5% - 10% Liquid Glucose prevents it from caking and helps give a quicker & better shine. Liquid glucose is also used as a raw material for gluconic acid, kojic acid and citric acid. Rice Flakes from Broken Rice (Used In Beer Industry) Rice flakes are tasty flakes that are created using rice grains. Rice Flakes, Maize Flakes and Millet Flakes are generally known as Brewery Adjuncts. These are used by breweries to enhance color, flavor & smoothness of beer. Rice flake or ‘Chiwra’ is a traditional food in India. Improvements have been made in the traditional method of making poha, resulting in more yield and less breakage. The unit operations involve cleaning, soaking, roasting, shelling, polishing, flaking, sieving and drying. The by-products are economically utilised. The husk is utilised as a fuel for heating the soak water and also in grain roaster. The bran is rich in oil (18-25%), stabilised and used for oil extraction. The broken flakes are used in making traditional food items. Fructose Syrup from Broken Rice (HFS 90%) High fructose rice syrup, with starch and broken rice as the raw materials, is a kind of mixed syrup with main ingredients of glucose and fructose formed through zymin liquidation, saccharification and isomerization reaction etc. Its sweet taste is close to sucrose, but stronger than sucrose in taste sensory sweetness. Compared with castor sugar, it has refresher mouth-feel; the sweet taste disappears faster as the temperature become lower. This is a natural sweetener produced by adding enzymes that convert the starch of rice into sugar. The Rice Fructose Syrup is widely used in beverages, fruit drinks, carbonated drinks, cakes, breads, jams, tinned fruits and dairy foods. Rice Fructose finds wide application in health foods and beverages, due to its inherent nature of being ‘Natural’, ‘Non GM’, ‘Allergen Free’, ‘Gluten Free’ ‘Organic’ and has ‘Low Glycemic Index’ (fewer calories). Being a plant source, Rice Fructose is suitable for ‘Vegan’ and ‘Vegetarian’ foods. Rice Fructose makes a great base for pollen-free table top sweeteners, such as pancake syrup, breakfast sweetener, oney substitute, etc. Rice Fructose is a good bulking agent for natural and blended sweeteners. Rice Fructose is a perfect healthy alternate to High Fructose Corn Syrup. Rice Starch Rice starch, largely used in laundry work, is normally prepared from broken white rice. Rice starch is a natural polymeric carbohydrate and the main component of rice. In its native form it is an insoluble white powder consisting of both amylose and amylopectin. Just like rice it can differ greatly in composition and structure. Rice starch has a very fine granularity with granules having about the same size as fat globules, making it a possible fat replacer. After heating with water it forms a gel with a smooth and creamy texture. Rice starch also has a neutral taste and clear white colour, assuring preservation of the authentic taste and colour of your food product. Main Advantages of Rice Starch: • Neutral taste • White colour • transparent gel • Soft creamy texture, possible fat replacer • GMO-, gluten- and allergen free • Great digestibility Rice Starch Applications Rice starch can be used in a large number of applications, including • baby foods and organic infant meals • ready-to-eat meals • soups & sauces • cereals and cereal bars • confectionery coatings • organic food products Rice Flour Rice flour is made from finely milled rice. Rice flour is nutritious and is extensively used to make fresh rice noodles and sweets. It is also used to in various other applications, including to thicken coconut milk to reach a smooth and creamy consistency. Rice flour is obtained from either brown rice or white rice. Rice flour has become increasingly popular as a raw material for extrusion cooking in the food industry. Rice flour is a type of flour which is made from milled rice. It is considered as a decent substitute for wheat flour, which often hampers the functioning of digestive system. Key property of rice flour is that it restricts liquid separation therefore it is used a thickening agent for recipes to be kept in refrigerator. Market Outlook Liquid Glucose from Broken Rice Food & beverages was the largest market for glucose over the past few years and the trend is anticipated to continue over the forecast period on account of growing demand for bakery goods and confectioneries. Increasing demand of energy drinks which contains a significant amount of glucose on account of maintaining a healthy lifestyle also has been the reason for this rapid growth rate in the food & beverage sector. However, non-food uses of glucose including pharmaceutical, cosmetics and paper-making is likely to witness fastest growth over the next seven years owing to the expansion of these end-use industries. Global glucose market is expected to witness a rapid increase in demand due to the rise in consumption of glucose syrup over the forecast period. Glucose syrup accounts for a majority share in the global starch derivatives market owing to its wide range use in the manufacture of candy products and is poised to grow at a very intense rate by the end of 2020. Some other derivatives of glucose include maltodextrin, hydolysates and cyclodextrin. Glucose is primarily used along with sugar as it exhibits complimentary characteristics to natural sugar such as preventing sugar from crystallizing, reducing stickiness of sugar and retention of extra moisture. Glucose is extensively used as an additive in pharmaceuticals and nutrition foods owing to its high energy content. Over the past few years, there has been an increasing use of glucose in the form of tablets or medicine for patients having low blood sugar. Growth of the pharmaceutical industry is expected to augment demand for glucose over the forecast period. Rice Flakes from Broken Rice (Used in Beer Industry) The Rice Flakes market is segmented into meat, poultry and seafood, bakery & confectionary, alcoholic – beverages, dairy, tobacco products, non-alcoholic – beverages, frozen and fruit & veg, syrup, seasoning, oils, & general food, grain products, and pet food. Among these segments, the meat, poultry and seafood market accounts for the largest share in the global Rice Flakes market. Fructose Syrup from Broken Rice (HFS 90%) The global rice syrup market is projected to register a CAGR of 3.8% in terms of value during the period of forecast, due to various factors influencing the market. The increasing use of rice syrup in developing an alternative ingredient for table sugar and sweeteners has fuelled its popularity among consumers in recent years. Growing demand for organic and natural sweeteners has been observed, owing to the increasing health consciousness among consumers and product developers. However, there are very few natural sweeteners available in the market right now. Due to this, it is expected that there will be launches of new products with natural ingredients, such as rice syrup, which is anticipated to drive the growth of the global rice syrup market during the forecast period. In Europe, rice syrup is the most preferred natural sweetener used in food processing industries. There has been rising demand for rice syrup from food service industries such as hotels, quick service restaurants, and cafes in recent years. As a natural sweetener, rice syrup plays an important role in providing sufficient sweetness to various foods such as pancakes, muffins, salads, chilled beverages, and others, making them delicious succulents. In the food service industry, rice syrups are also used for dressing and decorating these foods in order to attract consumers. With an increase in agriculture across the globe, natural ingredient cultivation has been witnessing a surge. Along with the increasing production of rice for staple consumption, brown rice, as a natural ingredient, has witnessed great demand for its industrial processing as a sweetener. This is primarily attributed to the increased awareness about the benefits of crops such as brown rice in recent years. Rice Starch The global rice starch market has gained lucrative growth with the increasing demand for processed food. The growing urbanization has its direct influence on the rice starch market to flourish. This market had the valuation of US$176 mn in 2018, and it is expected to reach US$252 mn by 2024, at a robust CAGR of 5.68% between 2018 and 2026. The market is driven by various end-user industries from food to cosmetics and so on. The global rice starch market is segmented by type and application. In terms of type, the market is segmented into food-grade rice starch and industry grade rice starch. Where the food grade rice starch is exclusively produced for the food and beverage business; industry grade rice starch is mostly used for pharmaceutical, cosmetics, and other industrial use. In terms of application, the market is segmented into the food industry, cosmetic and personal care industry, pharmaceutical industry, and others. Geographically, the global rice starch market is segmented as North America, Latin America, Europe, Asia Pacific, Middle East, and Africa. Asia Pacific has come up as the most dominant region in global rice starch market, where China and India are being the most prominent countries with high demand. The market is also being lucrative in Europe and North America, where the usage of processed food, cosmetics, and pharmaceutical products are very high. Rice Flour Global Rice Flour Market is valued over US$ 727 million in 2018 and will register a CAGR of 4.57% during the forecast period. Rising health concerns among people and the increasing need for a gluten-free diet are facilitating the growth of flour market. Excess gluten concentration in food can pose a serious threat to human health and may lead to anemia, osteoporosis, intestinal damage, and infertility in the long run. Naturally gluten-free property of rice is likely to favor higher adoption of rice flour in near future. People in North America and Europe have been among the first consumers of pre-gelatinized or gluten-free flour over other flours due to rising health responsiveness. While the global sales of rice flour reached a value worth US$ 712.9 Mn in 2017, the market is expected to thrive at a moderate CAGR of 4.4% over the forecast period, attaining a value of US$ 1,003.1 Mn by the end of 2025. A key factor driving the growth of the market is increasing awareness about gluten-free products. The increasing awareness about celiac disease due to consumption of grains such as wheat, rye, and barley has increased the demand for non-gluten or gluten free products. As rice flour is gluten free, there has been a significant rise in its demand. Gluten is a general name for the protein found in grains including wheat, barley, rye, spelt, and other grains. Some people’s digestive systems are known to be intolerant to gluten. If left undiagnosed, it can lead to Celiac disease, which is a severe form of gluten intolerance. People, therefore, have started avoiding foods containing gluten, leading to a perceptible growth of the gluten-free food market. This trend is favorable for the growth prospects of the global rice flour market. By source, global rice flour market is bifurcated into white rice and brown rice where white rice is leads the segment in terms of revenue however, brown rice is anticipated to witness significant adoption in the upcoming years. On basis of type, the same market is segmented into long grain, medium & short grain and pre gelatinized among which medium & short grain segment is estimated to contribute to a larger share of the market. By origin, the market is bifurcated into organic and conventional, out of which conventional method is anticipated to witness rapid growth. On basis of application, the market is segmented into bakery & confectionary, breakfast solutions and baby food among which breakfast solutions is anticipated to hold larger market share. 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Plant capacity: -Plant & machinery: -
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Return: 1.00%Break even: N/A
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White Oats Processing

White Oats Processing. Profitable Business Opportunities in Oat Based Products. Oatmeal Production. Oats are a uniquely nutritious food as they contain an excellent lipid profile and high amounts of soluble fiber. However, an oat kernel is largely non-digestible and thus must be utilized in milled form to reap its nutritional benefits. Milling is made up of numerous steps, the most important being dehulling to expose the digestible groat, heat processing to inactivate enzymes that cause rancidity, and cutting, rolling or grinding to convert the groat into a product that can be used directly in oatmeal or can be used as a food ingredient in products such as bread, ready-to-eat breakfast cereals and snack bars. Oats can also be processed into oat bran and fiber to obtain high-fibrecontaining fractions that can be used in a variety of food products. Oatmeal is a type of coarse flour made of hulled oat grains (groats) that have either been milled (ground), steel-cut, or rolled. Ground oats are also called white oats. Steel-cut oats are known as coarse oatmeal, Irish oatmeal or pinhead oats. Rolled oats can be either thick or thin, and may be categorized as old-fashioned, quick, or "instant", depending on the cooking time, which is shortened by the size of the oats, precooking, and sometimes the addition of enzymes. Oats are hardy annual grasses able to withstand poor soil conditions and are best adapted to areas with a cool, moist climate. Russia, the US, Finland, and Poland are the world's major oat-producing countries. The plant grows to about 61 to 91 cm in height with straight, hollow, blade-like leaves. The flowers, which contain 2 or 3 florets, are clustered at the top of the plant. Oat grain grows enclosed in 2 hulls that protect it during development. It contains 3 main structures the bran, endosperm, and the germ. Type of products:- ? Flakes ? Flour ? Bran ? Whole Oat Groats ? Steel Cut Oats ? Scottish Oats ? Regular Rolled Oats ? Quick Rolled Oats ? Instant Oats ? Others Oat flakes are the most popular product type since they are consistently gaining popularity as a breakfast cereal. Oats are grains from the cereal plant, Avena Sativa, and once harvested are processed for use in animal feed, skin products or food. For food use, oats are milled, steamed, heated and cooled in a kiln, which brings out the flavour. The oats are then rolled, cut or ground to produce flakes, oatmeal or flour. Uses Oats and oatmeal are used primarily as a food source. Use in celiac disease is debated. Benefits in dermatology, high cholesterol, heart conditions, and diabetes remain controversial. Oat bran and whole oats are used for high blood pressure high cholesterol diabetes and digestion problems including irritable bowel syndrome (IBS), diverticulosis, inflammatory bowel disease (IBD), diarrhea, and constipation. They are also used for preventing heart disease, gallstones, colon cancer, and stomach cancer. Oats are most commonly used to lower cholesterol and reduce the risk of heart disease. Oatmeal are cereal grains obtained from oat plant, commonly harvested for food, animal feed, and production of skin care products. Consumed as a breakfast cereal, oatmeal is enjoyed with fruits and nuts. Rich in vitamin & minerals, oatmeal comes with high in dietary fiber and low sodium content, to improve the nutritional intake of the body. Oatmeal contains starchy carbohydrates, which provide nutrition to the muscle and organs. The protein content of oatmeal is higher as compared to other cereals, which plays an important role in growth and tissue repair of the human body. Other health advantages of oatmeal include lower blood cholesterol and blood sugar, which help reduce the risk of heart diseases. Oatmeal is also used in production of variety of products, such as cakes, cookies, energy bars, and desserts. Market Outlook Oats are grains obtained from the Avena Sativa plant which belongs to the Poaceae family. They are consumed by humans in the form of oatmeal or rolled oats and are also used as an ingredient in animal feed. Although with the availability of low-cost substitutes, along with changing farming practices, the usage of oats as a feed grain has significantly declined over the past few years. On the contrary, the consumption of oats as a breakfast cereal and an ingredient in baked goods has witnessed a boost due to the presence of a variety of nutrients including vitamin E, essential fatty acids, soluble fibers and antioxidants. Oats also contain beta glucan which is a lipid-lowering agent and lignan that not only lowers unhealthy cholesterol levels and prevents heart diseases but also reduces the chances of hormone-related cancers. Increasing awareness about the health benefits offered by oats has boosted their inclusion in healthy breakfast foods and snacks like granola bars, muesli, oats biscuits and oatmeal. The market is also being driven by the substantial growth in retail chains and online platforms in confluence with the easy availability of premium oat-based products. Moreover, the fast-paced lifestyle led by the working population has catalyzed the demand for ready-to-eat oats products. Apart from this, manufacturers are constantly expanding their product portfolio by introducing oat-based beverages and bakery products in the market. Similarly, they are launching unique flavors of oats and oat-based products, such as mint, masala and orange. Top ten oats producing countries are Russia, Canada, Poland, Finland, Australia, United States, Spain, United Kingdom, Sweden, and Germany. The global production of oats in 2013 was 20.73 million metric tons. The output by the five major producers accounted for 51% of the global output. The United States, Germany and Mexico are the major consumers and importers of oats globally; the United States accounts for more than half of the market demand. Nevertheless, in 2014-15, the countries of European Union emerged as the major consumers of oats, globally. Russia is the largest producer of the crop, though it supplies only for its domestic consumption. Canada and Finland are the main exporters with a combined share of 70%. However, countries like Czech Republic and Sweden have emerged as the fastest growing exporters during the last five years. In the holistic trade scenario, Canada dominates the global market and the United States is the major trade partner for Canadian oats. Global oats yields have been growing continuously despite the decline in breeding activities in North America and the European region. Privately-financed breeding activities have been limited, while domestic breeding activities turned out economically sound in the European countries. Additionally, in many producing countries, the use of certified oat seeds is limited. Strong environmental variation affects the breeding of higher and more stable oat grain. The issues related to finance and higher number of field trials have been deterring the efforts of oats seed breeding. With the application of innovative seed breeding techniques, the oats seed industry can be developed further in comparison to other arable crops. The global oatmeal market was valued at $10,475 million in 2017, and is projected to reach $11,907 million by 2027, growing at a CAGR of 1.3% from 2018 to 2027. The instant oats type accounted for more than 40% of the global market in 2017. By type, the market is bifurcated into whole oat groats, steel cut oats, Scottish oats, regular rolled oats, quick rolled oats, instant oats and others. The increase consumption of oats as a breakfast cereal in Asia-Pacific. By distribution channel, the market is divided into hypermarket, supermarket, specialty retailers, convenience stores, independent retailers and others. Supermarket `has the highest CAGR throughout the analysis period due to the rapid urbanization across the globe. Oat-Based Products:- With changing lifestyles and the rising demands of consumers, companies are penetrating deeper into the oats market for the development of different types of oat products. Many companies are offering oat-based products such as granola bars, savories and snacks, oat cakes, bread and bakery products, oat-based drinks, and many other products. Also, the increasing awareness of the millennial population towards the negative impacts of food additives, chemicals, antibiotics, etc., on the health has led to the increasing demand for oat-based food products. Applications:- ? Food use ? Feed use ? Household ? Commercial Oats are extensively used in a wide variety of food products owing to their unique flavor and high nutritional value. Some of the common food products made from oats include porridge, bread, cookies, infant food and muesli. Key Players Quaker Oats, General Mills, Kellogg, Nestl, Calbee, Treehouse Foods, Morning Foods, Associated British Foods, Grain Millers, Weetabix, Seamild, Narins Oatcakes, Viz Branz, Bagrrys India, Bagrry's India Ltd., Tags #whiteoats #healthyfood #oats #nutrition #FoodIndustry #agrobasedproducts #agriculture #projectreport #DetailedProjectReport #businessconsultant #businessfeasibilityreport #BusinessPlan #CerealProcessing #CerealBusiness #cerealindustry #foodmanufacturing
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Return: 1.00%Break even: N/A
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Emerging Opportunities of Dal Mill, Split Pulses. (Roasted Gram Split, Dal & Chana)

Introduction Pulses are an essential component of any Indian cuisine. Pulses are one of the most common foods in India. This is due to its deliciousness and nutritional value. Pulses are the most important protein source in one's diet. As a result, they are essential for people of all ages, especially children, in order to achieve optimal development. Pulses are grain legumes in their most basic form. Because of their higher protein content than cereal grains, they play an important role in human nutrition. It plays a significant role in the Indian dietary regime. Since the vast majority of Indians are vegetarians, they depend heavily on grain legumes (pulses) for protein. In a vegetarian diet, legumes have a significant amount of lysine. Related Project: Dal Mill (Pulses) They're also a good source of vitamins like thiamine, machine, riboflavin, and iron, all of which are important. As a result, ensuring its consistency availability to the general public is a major challenge. Since existing technologies have had a slow recovery rate, implementation of new technology can go a long way toward addressing the needs of the average person. Demand of Pulses Pulses, when combined with cereals, offer an ideal combination of vegetarian protein with high biological value. India is the world's largest producer, importer, and buyer of pulses, accounting for 25% of global production from a total of 35% of the world's land area covered by pulses. Because pulses are primarily grown under rainfed conditions in India in areas with high rainfall variability, India's pulse productivity is less than half that of the United States and Canada. The persistent and rising demand–supply gap is putting pressure on prices and this good source of vegetarian protein is turning inaccessible to the poor. Pulse production in India has become engulfed in a vicious cycle of low and unpredictable yields, weak per hectare returns, and farmers' aversion to growing pulses on irrigated and fertile land, resulting in unstable and low yields. Inadequate adoption of production technologies, increased market volatility, production risk, and a lack of irrigation are all major influencing factors in the stagnation of these crops' productivity. By 2050, the country would need 39 million tonnes of total pulses, implying a 2.2 percent annual growth rate in pulse output. Related Videos: Agro-Food Processing Industries To meet the rising demand, the country must generate enough pulses while remaining competitive enough to protect domestic supply. To encourage farmers to plant more pulses, it is critical to develop and adopt more efficient crop-production technologies, as well as favourable policies and market support. Making pulses affordable by increasing domestic production is the best option for providing nutritional protection to the poor masses who follow a vegetarian diet. In order to increase the supply of pulses to the poor, the current scenario calls for distribution through the public distribution system, which will not only provide pulses to the poor at affordable prices and improve nutritional protection, but also stabilize prices and give farmers a boost through assured procurement. One of the major reasons for pulses' poor performance is a lack of a stable market. Growers will receive sufficient marketing support from government procurement. It is essential to encourage alternative marketing arrangements such as contract farming and the farmer producer company model. Construction of Dal Milling (pulses Milling) Dal mills are simple to build and run, as well as to maintain. It was created to de-husk and break food legumes such as pigeon pea gramme and black gramme. It is made up of a horizontal tapered roller with an emery coating that is surrounded by a screen through which husk powder is discharged. The shelled dals are passed through an aspirating fan on an oscillating sieve frame, where they are graded appropriately. Vibratory sieves are available with a variety of whole sizes to fit the needs of the dal being processed. With this mini dal mill, vibration is provided by a cam operated connection that is mounted on a counter shaft (motor derived shaft). Paddle style screw mixer with worm shaft is provided by Jas Enterprise in all mild steel construction. Related Books: Food Processing, Food Industry, Agriculture, Agro Processing, Processed Food, Cereal Food, Fruits, Vegetables, Bakery, Confectionery, Milk, Dairy, Meat, Fisheries, Spices Oils, Fats, Coconut, Tea And Tobacco Based Products Process of Dal Milling (Pulses Milling) Cleaning, grading, conditioning, dehusking, splitting, and separation, polishing, and bagging are the basic processes in dal milling. Only the dehusking method is subject to significant variation. Linseed oil is often used during the dry milling process to give the milled dal a shine or improve its appeal. Pulse milling is the process of removing the outer layer of husk and separating the grain into two equal halves. Alternate wetting and drying methods are used to allow dehusking and splitting of pulses. Market Potential Pulses are consumed around 2.8 kg per person per year in India. Pulse consumption is higher in the north, east, and central parts of India. Split pulse consumption is lower in Western and Southern India, as there is also Wheat and Rice, as well as Green vegetables, as a major part of the staple diet. Pulses and split pulses use has also been harmed as a result of inconsistencies in production, high import/processing costs, and the use of substitute goods. With a national average of 2.8 kg per year and a population of 130.0 million people, the projected demand for pulses and split pulses is around 37.07 million metric tonnes per year. According to a conservative estimate, there is a demand of approximately 25.0 Lac MT per year, of which nearly 60% is met by domestic crop and 40% is met by imports of pulses from various countries. Books:- BOOKS & DATABASES Between 2015 and 2020, the global pulses market grew at a moderate pace. Because of their high amounts of dietary fibre, vitamins, minerals, phytochemicals, and complex carbohydrates, pulses are considered a superfood. Pulses help with digestion, blood glucose control, inflammation reduction, blood cholesterol reduction, and the prevention of chronic diseases like diabetes, heart disease, and obesity, among other things. However, depending on dietary habits, availability, and prevailing circumstances, their intake varies from region to region. The global pulses market is expected to hit 148.5 million tonnes by 2026, according to the publisher, indicating moderate growth during the forecast period (2021-2026).
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Return: 1.00%Break even: N/A
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Manufacturing of Sugar from Sugar Beet

Sugar is a generic term for sweet-tasting, soluble carbohydrates, which are commonly utilised in food. Sucrose, often known as table sugar, granulated sugar, or normal sugar, is a disaccharide made up of glucose and fructose. Glucose, fructose, and galactose are examples of simple sugars, often known as monosaccharides. Compound sugars, commonly known as disaccharides or double sugars, are two monosaccharides connected by a glycosidic bond. Sucrose is a common example. Sucrose is used in prepared goods (such as cookies and cakes), is occasionally added to commercially available processed foods and beverages, and can be used as a sweetener in foods (such as toast and cereal) and beverages by individuals (e.g. coffee and tea). White granulated sugar contains 97 percent to nearly 100 percent carbs, less than 2% water, and no dietary fibre, protein, or fat (table). Brown sugar has a moderate quantity of iron (15 percent of the RDA in a 100 gramme serving, see table), however a typical serving of 4 grammes (one teaspoon) only has 15 calories and no other nutrients. Brown sugar has a deeper flavour than white sugar because it contains 5–10 percent molasses that is reintroduced during manufacturing. In 2020, the global sugar market will have a consumption volume of around 175 million tonnes. In the years 2021-2026, the market is predicted to increase at a CAGR of 1%, reaching a volume of 186 million tonnes. Sugar is a crystalline sweet material made from sugar cane and sugar beet. It's utilised in a variety of food and non-food applications all around the world. Sugar serves a range of tasks in the food sector, in addition to providing a sweet taste.
Plant capacity: Sugar from Sugar Beet 360.0 MT per dayPlant & machinery: 3679 Lakhs
Working capital: -T.C.I: Cost of Project: 6910 Lakhs
Return: 29.56%Break even: 61.68%
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