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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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Business Industry of Grain Processing (Grading, Cleaning & Packaging of Rice & Pulses)

Four milling is a physical process in which the kernel is cleaned, adjusted to a suitable moisture level, and then mechanically reduced to the proper particle size to produce a four. Fractionation is used in four production not only to separate bran, germ, and endosperm from one another, but also to ensure the milling endosperm particle size is correct. The technique does not include any chemical or heat treatments, and so does not result in grain purification. When comparing levels within the grain and the final mill fractions, the milling process might cause variations in the distribution of pollutants. Pulses are the dried and edible seeds of leguminous plants. Pulses are an integral component of traditional food baskets since they are a low-fat source of protein. These are the most important component of a well-balanced diet and a primary source of protein for India's vegetarians. Dal is typically made using pulses, rice, and chapatti. Dal with onions, tomatoes, and spices is a must-have snack in any home. Pulses are a staple of any vegetarian's diet, yet they're also popular among non-vegetarians. They are the primary protein sources. Pulses are used in a variety of recipes, including hot foods, sweet dishes, and others. Pulses are the most prevalent food in Indian households. Dal is a dry cereal that is consumed to provide the protein needs of a normal human being. Rice is the main source of income for West Bengal's rural inhabitants. Rice is the state's main food crop, out of a variety of crops. With an annual output of roughly 150 lakh tonnes, West Bengal is the country's top rice producer. Rice is made by hulling and dehusking paddy in a rice mill. 65 percent milled rice, 24 percent husk, and 5% bran layers make up the paddy. Humans are unable to ingest paddy in its uncooked form. It must be processed properly in order to yield rice. Rice is one of the world's most important food crops. However, because a large portion of the world rice production is consumed in the nations where it is produced, only a little amount of rice flows around the world. Seed is the most fundamental input in agriculture. The state of agriculture is determined by the quality of seed used by farmers. However, new cultivars and improved integrated crop management approaches are necessary for optimal productivity gains. Peanuts, also known as groundnuts, are a high-value commodity that can be sold raw but is incredibly adaptable and can be utilised in a variety of goods. The oil can be used in cooking, as a shortening, or as a foundation for confectioneries. It can also be used to make peanut butter. Groundnuts come in two varieties: bush and runner. The following are the most common ways that major food grains are used: • Directly as food. • For the generation of starch and the conversion of starch into glucose. • In order to make vegetable oil. • To make food that is high in protein. • For the purpose of making livestock feed. • In directly produced corn steep liquor, which is employed as a vitamin or mineral supply in the fermentation procedure. Food grains are the most common contents. Carbohydrate, protein, fibre, fat, minerals, vitamins, and the moisture outer coatings of cereal grains are all made up of cellulose fibre. When food grains are stored, moisture is lost and the quality deteriorates. Cereal grains are very significant food ingredients. Rice is the primary food source for about half of the world's population. Rice, wheat, and millets are the most commonly consumed cereals in India (jowar, bajra, ragi, etc.) They are the cheapest calorie sources. Cereals are essential sources of nutrients in an average Indian diet since they are consumed in such big quantities. From 2020 to 2027, the market for cereals and grains processing is predicted to rise at a rate of 10.40 percent. In the period 2020-2027, the increased consumption of food products will be the primary factor driving the growth of the cereals and grains processing market. For around 58 percent of India's population, agriculture is their primary source of income. Agriculture, forestry, and fishery had a Gross Value Added of Rs. 19.48 lakh crore (US$ 276.37 billion) in FY20. In FY20, agricultural and allied sectors accounted for 17.8% of India's gross value added (GVA) at current prices. Consumer spending in India would grow by as much as 6.6 percent in 2021, following a pandemic-driven drop. Few Indian Major Players 1. Arvind Kumar Nand Kumar Ltd. 2. Baba Agro Food Ltd. 3. Chennai Gate Rice Inds. Pvt. Ltd. 4. D D International Pvt. Ltd. 5. Fortune Rice Ltd. 6. G P A Capital Foods Pvt. Ltd. 7. Buniyad Foods India Ltd. 8. Hari Bhog Foods Pvt. Ltd.
Plant capacity: Moong Dal: 1 MT Per Day Masur Dal: 1 MT Per Day Toor Dal: 1.5 MT Per Day Chana Dal: 1 MT Per Day Kabuli Chana: 1 MT Per Day Desi Chana: 1.5 MT Per Day Katrni Rice: 1.5 MT Per Day Bengal Joha Rice:1 MPlant & machinery: 63 Lakhs
Working capital: -T.C.I: Cost of Project: Rs. 1.65 Cr
Return: 31.00%Break even: 58.00%
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Blended Energy Dense Food Production Business | Food Fortification Industry

Energy dense food refers to foods that are lower in calories, high in nutrient and fiber content. The nutrients come from micronutrients and electrolytes that provide people with a boost of energy for their workout or task at hand. Energy dense food is geared towards anyone who works out on a regular basis and needs a convenient source of fuel to provide them with energy throughout their day. Visit this Page for More Information: Start a Business in Cereal Processing Industry Uses Micronutrient fortified food (MFF) is a category of food products that have enhanced quantities of vitamins and minerals. Energy dense foods are foods which have high calorie density per unit weight or volume. Energy dense foods are usually called as weight gainer. Hence, MFF becomes energy dense food for normal individuals by adding energy nutrients to it, thus providing more calories to their body through low-weight dietary products. Read Similar Articles: Cereal Food Processing This helps in treating malnutrition due to less intake of food with required nutrients in some populations where people live on minimal income and has no money to buy nutritious food. Thus, by manufacturing MFFs one can contribute toward healthy society without any extra cost. It will also benefit economically poor people who cannot afford good nutrition but need adequate nutrition like lactating mothers, pregnant women and growing children who need extra calories during critical period of life cycle development. Watch Video:- Food Fortification Business | Micronutrient Fortified Blended Energy Dense Food Manufacturing Benefits of Starting Micronutrient Fortified Energy Dense Food Business It's a new era of health food, and everyone wants more vitamins in their meals. That is why energy rich foods fortified with micronutrients have become so popular in an increasingly health-conscious market. This industry is growing in popularity, providing chances for entrepreneurs who want to establish themselves as industry leaders and sell high-quality, healthy products to people all over the world. Here are some of the advantages of beginning a micronutrient-fortified, energy-dense food business: • Added Product Value – Those little nutrients that have been lost from our daily diets can be added back into foods, using quality ingredients like brewer’s yeast powder. Your product will be perceived as having extra value simply because it contains added nutrients, making it superior to similar offerings on supermarket shelves. • Cheaper Ingredients – Adding essential vitamins and minerals to your products will not add much cost. You could use cheap, but nutrient-rich grains like barley or rye instead of wheat; use brewer’s yeast or cornstarch instead of sugar; or invest in chlorella which provides several essential nutrients at no additional cost. Related Project: Start Production Business of Micronutrient Fortified Energy Dense Food • There are no risks associated with food storage and transportation - Foods lose freshness with time. However, by supplementing them with vitamins and nutrients, they will live longer. Pickles that have been salt-preserved, for example, last longer than pickles that have not been processed. Because micronutrients extend shelf life, there are fewer risks connected with keeping and shipping these foods because they last so long. • Customers who are happy – Consumers want newer options to be available at all times. You can give them exactly that with micronutrient fortification. What more could a client want for than a wide choice of delightful items created from excellent ingredients and providing optimal nutrition? • Increased Competitiveness - When customers see a healthier choice offered by one company over another, they will respond favourably. This puts pressure on competitors to follow suit, providing your brand an advantage and allowing it to stand out among similar brands. Watch other Informative Videos: Food Processing and Agriculture Based Projects Manufacturing Process: Meal that is high in macronutrients such as fat, carbohydrate, protein, and calories is referred to as energy dense food. Foods that are high in energy keep people content for extended periods of time, preventing them from overeating. Freshness, taste, and a crisp crunchy texture are the most critical characteristics for producing energy packed foods. Another significant element that plays a part in energy dense food is maintaining constant quality. Finally, because presentation is always appealing to customers, creating beautiful packaging for calorie dense meals is also critical. Innovative technologies may be used to produce micronutrient enhanced energy dense foods in a variety of ways. The method chosen will be determined by the amount of micronutrients that should be added to food in addition to normal nutrients like carbs, proteins, and fats. Depending on their needs, manufacturers can use liquid fortification, dry fortification, or frozen fortification processes. When it comes to liquid fortification, adding vitamins and minerals directly to beverages is the most common way. Frozen fortification is most commonly employed in mass processing, when water used to manufacture ice creams, juices, and other products is fortified with critical vitamins and minerals prior to freezing. Nutrients such as vitamins and minerals are added to a solution and then dried at high temperatures in a drying machine for dry methods. Manufacturers can enrich their products with all vital nutrients by adopting appropriate technology for making micronutrient fortified energy dense meals. Related Feasibility Study Reports: Cereal Processing (Rice, Dal, Pulses, Oat, Wheat), Sugar and value added Products and Projects Market outlook The market value is expected to reach US$ 234,253.7 Mn by 2031, with a CAGR of 6.3 percent between 2012 and 2031. Food fortification, or the adding of micronutrients like vitamins and minerals to foods and condiments, has been used by food producers for almost a century. Companies are boosting their food formulations with vitamin and mineral premixes as the present consumer population becomes more aware of the benefits of nutritionally filled foods. Read our Books Here: Cereal Food, Cereals And Cereal Products Processing Industry Throughout the preceding decade, food fortification was defined as the process of adding vitamins and minerals to commonly consumed foods in order to increase their nutritional worth. It's a tried-and-true, safe, and cost-effective way to improve diets and prevent and treat micronutrient deficiencies. As a result of rising consumption of vitamin-enriched meals, the worldwide fortified foods business has seen tremendous expansion in recent years. Throughout the forecast period, rising health concerns and an increase in disease rates will be the primary drivers of the fortified foods market. The market is estimated to grow at a CAGR of 6.3 percent between 2021 and 2031. For More Details: - https://bit.ly/3hANYvg See More Links: Start a Business in Asia Start a Business in Potential Countries for Doing Business Best Industry for Doing Business Business Ideas with Low, Medium & High Investment Looking for Most Demandable Business Ideas for Startups Startup Consulting Services Start a Business in Africa Start a Business in India Start a Business in Middle East Related Videos Related Books Related Projects Related Market Research Reports
Plant capacity: -Plant & machinery: -
Working capital: -T.C.I: 1
Return: 1.00%Break even: N/A
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Setup Wheat Processing Unit (Wheat Starch, Vital Wheat Gluten, Modified Starches, Fibres & Proteins)

A wheat processing unit is a piece of machinery that is used to turn wheat into starchy foods like white flour, pasta, and pastries. Vital wheat gluten, which has a high protein content and is utilised in many gluten-free goods, can also be made from processed wheat. Additional qualities, such as a thicker texture or a richer colour, can be added to processed wheat and utilised in ice cream and cake mixes. Almost anyplace wheat is farmed, a wheat mill, also known as a wheat processing factory, can be found. The wheat storage unit, wheat cleaning system, wheat grinding unit, and wheat packing machine are the four basic components of a wheat mill. Wheat, along with corn and rice, is one of the most widely grown grains on the planet. Wheat starch is produced from wheat species such as Triticum aestivum, or bread wheat, and can be utilised immediately after milling for animal feed, bread baking, and other uses. Wheat includes a lot of starch, which makes up 60-75 percent of the grain and 70-80 percent of the flour. When compared to other sources of starch, such as cassava (12%), potato (4%), others (0.5%), and maize (0.7%), wheat contains around 7% of the total amount of starch (77 percent ). The demand for high-quality wheat flour has increased as the number of health-conscious consumers has climbed. The amount and content of endosperm starch are two important factors in influencing the quality of wheat flour. Starch is a mixture of around 75 percent amylopectin and 25 percent amylose in traditionally farmed wheat, namely non-waxy wheat. Because waxy wheat grains have nearly 100% amylopectin in their starch, replacing regular wheat flour with waxy wheat flour could be a promising way to improve the quality of wheat flour products, such as reducing staling in flour, keeping baked goods fresher for longer periods of time, and improving the palatability of noodles. Advantages of Setting up Wheat Processing Unit: In addition to storing raw grains, wheat processing machines are utilised for a variety of food manufacturing processes. Steel, aluminium, and plastic are some of the materials that can be used to make these wheat processing units. They are used to keep dry fruits and other consumables free of moisture in addition to storing grains. Additionally, these wheat processing technologies assist in the separation of damaged grains from excellent grains, eliminating waste from low-quality grains or crops. They also help to keep insects away from stored goods, which could cause damage otherwise. Apart from these benefits, wheat processing equipment can be customised to match the needs and specifications of unique consumers. Wheat starch is a carbohydrate present in wheat that is widely consumed by people. Baking starch is commonly found in wheat. It's a polysaccharide that has a lot of glucose molecules in it. Starch, whether in its natural form or as a derivative, has a wide range of uses in the food and manufacturing industries. Puddings, soups, sauces, pie fillings, salad dressings, and a variety of baking recipes all need food starches to thicken and stabilise them. Foods with a low pH or that cannot be heated also require modified starches. Wheat starch can be used to improve food texture, viscosity, gel formation, adhesion, binding, and moisture retention, and it can even be used as a fat alternative. It also works as an emulsifier, stabiliser, and clouding or glazing agent. However, it is mostly used as a thickening agent in the food business. Gluten is a naturally occurring protein present in wheat. In yeast bread recipes, a modest amount increases the texture and flexibility of the dough. Seitan, a vegetarian meat alternative, can also be made with Vital Wheat Gluten Flour. The protein present in the endosperm of the wheat berry, which contains 75 to 80 percent protein, is used to make Vital Wheat Gluten. It becomes highly elastic and has a taffy-like texture when combined with water. Although vital wheat gluten is sometimes listed as a "optional" ingredient in baking recipes, it is a useful addition to have on hand. A tablespoon or two of essential wheat gluten added to the following loaf of bread will improve its elasticity and chewiness. Modified starch is made by altering the properties of natural starch physically, enzymatically, or chemically. Food as a thickening agent, stabiliser, or emulsifier; medications as a disintegrant; and coated paper as a binder are just a few of the applications for modified starches. They're also useful in a variety of situations. Wheat bran is high in dietary fibre, which can help prevent colon cancer, stomach cancer, breast cancer, gallbladder illness, haemorrhoids, and hiatal hernia. Constipation, irritable bowel syndrome (IBS), high cholesterol, high blood pressure, and type 2 diabetes are all treated with it. Wheat starch's broad application in the food and beverage industry is moving the global market ahead, thanks to its excellent stabilising, thickening, and gelling capabilities. The business has been encouraged by rapid urbanisation and rising disposable income levels, which has increased global demand for wheat starch. Wheat starch is being used more frequently in the production of skincare and personal care products, moving the industry forward. Because of its ability to absorb excess oil and pollutants from the skin, starch is used in the manufacture of face masks and body cleansers. The global trend for natural skincare products encourages this even more. Some of the significant market drivers include wheat starch's broad use as a sizing agent and manufacturing component in the textile and paper sectors, as well as its expanding use as a fat replacer in the food industry. The market is estimated to increase at a CAGR of 3.1 percent between 2022 and 2027 as a consequence of the aforementioned factors. A key driver of the global Wheat starch market is the rising demand for wheat starch as a stabilising and gelling agent in numerous end-use industries. Wheat starch is a thickening ingredient used in a wide variety of meals. Gelatinization and retrogradation thicken dishes using wheat starch. Industry Major Market Players • Farmers Grain Company • Wudeli Flour Mill Group • Cargill Incorporated • Ardent Mills LLC • Archer Daniels Midland Company • General Mills • Allied Pinnacle Pty Limited • Manildra Milling Pvt Ltd. • Korfez Flour Mills • George Weston Foods Ltd. • Hodgson Mill Inc.
Plant capacity: Wheat A-Starch:138 MT/Day Wheat B-Starch:24MT/Day Vital Wheat Gluten:33MT/Day Modified Starches:30MT/Day Fibres:56MT/Day Proteins: 12MT/Day Plant & machinery: 72 Cr
Working capital: -T.C.I: Cost of Project:103 Cr
Return: 26.00%Break even: 44.00%
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Information
  • One Lac / Lakh / Lakhs is equivalent to one hundred thousand (100,000)
  • One Crore is equivalent to ten million (10,000,000)
  • T.C.I is Total Capital Investment
  • We can modify the project capacity and project cost as per your requirement.
  • We can also prepare project report on any subject as per your requirement.
  • Caution: The project's cost, capacity and return are subject to change without any notice. Future projects may have different values of project cost, capacity or return.

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