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Food Colours, Colors, Flavours, Flavors, Gums, Stabilizers, Food Industry Ingredients, Hydrocolloids and Additives Projects

Food  colors are an important part of the food additives market. Food coloring, or color additive, is any dye, pigment or substance that imparts color when it is added to food or drink. They come in many forms consisting of liquids, powders, gels, and pastes. Food coloring is used both in commercial food production and in domestic cooking.

Being a part of the Global Food and Beverage Industry, food colors market has huge potential to grow in the emerging and developing economies such as India. Food & beverage manufacturers are resorting to natural and synthetic food colors to enhance the organoleptic appeal of the finished product.

The food colors market is growing with the increase in demand for food. The growth of the natural colors market segment depends on the consumers’ preference for natural and healthy food colors. This growth will be maintained in the future with finding new sources of raw materials, the launch of new products, and using advanced technologies for color production.

The natural food flavors, by type, has been segmented into natural extracts, aroma chemicals, essential oils, and others which include spices and fermentation. The application segment of natural food flavors includes beverages, savory & snacks, bakery & confectionery, dairy & frozen, and others which include soups, salad, condiments, dressings, and sauces.

The global food colours market is expected to witness an upsurge owing to the introduction of new food products with natural ingredients and colouring pigments. Furthermore, factors such as technological advancements, growing demand for clean label products and stringent regulations on synthetic colouring agents are influencing manufacturers to incorporate more natural colourants in their offerings. Increasing use of natural food colour by the food processing industry is a key factor driving the growth of the market. Food colors market is projected to reach $2.5 billion by 2020; growing at a CAGR of 4.5%.

Food additives are functional substances that are normally neither consumed as food itself nor are used as ingredients, but are intentionally added in food to assist to improve their certain characteristics such as aroma, colour, consistency, taste, texture and/or shelf life. Food additives are edible substances added to food products to enhance their taste, color, appearance and texture. Besides improving quality, these additives are added to prevent microbial growth and increase longevity of processed food products.

Used for enhancing quality and appearance of food products, food additives find diverse application in beverages, bakery, confectionary, dairy and meat & poultry products. Major factors driving the market include rising urban middle class population, improving living standard of consumers, growing working opportunities and increasing women workforce.

The rising population, growing demand for food, need for food preservation, growing concerns towards food safety due to contamination, rising health concerns, consumer demand for better quality, and increasing consumption of premium food products have been the important reasons driving the demand for food additives such as acids, anti-caking agents, food colors, emulsifiers and stabilizers, enzymes, flavors, preservatives, sequestrants, humectants, firming & crisping, agents, Nutritive additives, and sweeteners. Owing to this, additives have gained global importance over the years, and are being increasingly used in existing as well as new & emerging food applications.

The food additives market, in terms of value, is projected to reach USD 52.2 Billion by 2020, at a CAGR of 5.6% from 2015.


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Gelatin from Bones - 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

Gelatin (derived from the Latin world ‘gelatos’ = frozen or stiff) contain 80–90% of protein and is not only used extensively in the pharmaceutical, food and photo graphic industry, but also in such diverse industries as cosmetics, metal refining, paper, plastics and toiletries. The raw material for gelatin is naturally occurring protein collagen, which is commercially source from meat and leather industry. From its earliest rudimentary culinary uses, when boiled up into broth, which when cooled produce a nutrious, jelly, gelatin now manufactured on a commercial scale to stringent technical specification to meet the demands of variety of industries. Gelatin is obtained from selective hydrolysis of collagen, the major inter cellular protein constituent of the white connective tissue of animal skin and bones. It is consists of a mixture of water-soluble protein having a high average gel in medium upon complete hydrolysis it yield aqueous various amino acid. Gelatin is never found in nature and contrary to popular belief, it is not made hoof horns of animals, the production of ossein in India is around 11,000 tonnes per annum against an installed capacity of 15,000 tonnes. The production of gelatin is around 3500 tpa. Beside demand of gelatin in India, the export potential is quite large, so there is wide scope for new entrepreneurs to venture into this project.
Plant capacity: 600 Ton/AnnumPlant & machinery: 82 Lakhs
Working capital: -T.C.I: Cost of Project : 274 Lakhs
Return: 42.00%Break even: 49.00%
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STARCH AND ALLIED PRODUCTS FROM MAIZE(Starch, Liquid Glucose, Dextrose Monohydrate, Dextrose Anhydrous, Sorbitol and Vitamin C)- Manufacturing Plant, Detailed Project Report, Profile, Business Plan, Industry Trends, Market Research, Survey, Plant Layout

Starch is a group of polysaccharides, composed of glucopyranose units joined together by-glucosidric linkages. It conforms to the molecular formula, (C6-H10O5)n, where n varies from a few hundred to over one million. Starch is found as the reserve carbohydrate in various parts of plants and is enzymatically broken down to glucose to other carbohydrates according to the metabolic needs of the plants. Industrially, starch is broadly divided into two types viz., natural and modified. Natural starches also designated as unmodified starches or simply starches are obtained from grains such as sorghum. From roots like potato, tapioca and arrowroot, and from the pith of the stems of certain palms such as sago. They are further classified into cereal starches and root starches. The characteristics of the natural starches are changed by chemical or enzymatic action and the products of these reactions are termed modified starches. This group includes dextrin, acid-modified starches, oxidized starches, starch esters, starch ethers, dialdehyde starches, and cationic starches. Starch can be obtained from maize, sorghum, roots and tubers such as tapioca, arrowroot, potato and from the pith of the stems of certain palms such as sago. Physical and chemical properties of starch vary according to the raw material from which it is derived. Starch is a high polymeric carbohydrate with the molecular formula (C6H10O5)n where n varies from a few hundred to over one granules, usually made up of both a linear polymer (amylose) and a branched polymer dissolves in hot water. Starch granules gelatinize in water when the temperature is raised to about 60-700C. At higher temperatures they well progressively to form a paste or solution and the shorter, linear molecules dissolve. The solutions form a gel on cooling depending upon the variety and concentration of starch present. Starch is an absorbent for water. Under normal atmospheric conditions most starches contain 10-17% moisture. Starch and Glucose are reserved carbohydrates of plants and are therefore widely distributed in their crude form. They can be found in almost all fruits, vegetables and corns. There is no definite information as to how they were initially obtained. But different countries are known to be using different agricultural sources for production of starch. While Japan and the European countries produce starch from potatoes, America from corn, countries like Thailand and Brazil are understood to be producing starch mainly from tapioca. In the case of India, starch is being produced from Maize as well as tapioca. While the units producing starch from maize are concentrated in large sector, the units producing starch from tapioca are large concentrated in the small-scale sector. Commercially glucose is produced from starch only and these two products are generally made in the same unit side by side. The history of starch and glucose Industry dates back to early forties before the Second World War starch used to be imported from European countries. But owing to difficulties in importing starch and difficulties in continuing the production of cotton textiles (where starch finds its extensive use in the manufacture of adhesives, sizing and finishing in textiles) two units namely Anil starch products with their factories located at Ahmedabad, in the year 1939 and 1941 respectively. Starch and Glucose can be used in different end use industries such as in the manufacture of adhesives, sizing and finishing in textiles, thickening agents in gravies, custards, and confectioneries. Sizing papers, Cosmetics, explosives, reagent, face powders, indicators in domestic analysis, water soluble packaging films, book bindings fabrics, distilled liquors, malt sugar, cattle feed ingredient, rubber reinforcing resins etc.
Plant capacity: -Plant & machinery: -
Working capital: -T.C.I: -
Return: 1.00%Break even: N/A
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Maize Products Starch, Oxidized Starch, Liquid Glucose And Dextrose - Manufacturing Plant, Detailed Project Report, Profile, Business Plan, Industry Trends, Market Research, Survey, Manufacturing Process, Machinery, Raw Materials, Feasibility Study

Plant capacity: 50 MT/Day maize Plant & machinery: Rs. 140 Lakhs
Working capital: -T.C.I: Rs. 800 Lakhs
Return: 62.00%Break even: 29.00%
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GUM ARABIC (SPRAY DRYING PROCESS)- Manufacturing Plant, Detailed Project Report, Profile, Business Plan, Industry Trends, Market Research, Survey, Manufacturing Process, Machinery, Raw Materials, Feasibility Study, Investment Opportunities, Plant Layout

Gum Arabic is a key issue of the ecological and economical development, as it is often the main sources of revenue for semi-nomadic African people who gather it from wild, untended plants. Gum Arabic also known as Gum Acacia, is a natural gum harvested from the exterior of Acacia trees in the form of dry, hard noodles upto 50 mm in diameter, and ranging from almost colourless to brown. Acacia trees belong to the botanical family of leguminosae, predominantly species of the groups fabales and gummiferae. There are more than two hundred species of Acacia, out of which only ten produce gums with different properties. It is used primarily in the food industry as a stabilizer. It is the traditional binder used in watercolor paint, and is used in photography for gum printing, and cosmetic also used the gum, and it is used as a binder in pyrotechnic. It is an important ingredient in shoe polish. It is used often as a lickable adhesive on postage stamps and cigarette papers also, etc. We have many benefits from Gum Arabic like high source of fiber contains no less than 85% soluble dietary fiber, high percentage purity no additives free from sediment and impurities has extremely low bacterial counts, fast hydration and case of dispersion available in prehydrate form etc. Gum Arabic is insoluble in oils and in most organic solvents but usually dissolved completely in hot or cold water, forming a clear, mucilaginous solutions. Solutions containing up to 50% of gum Arabic can be prepared and as previously shown, the solubility in water increases as the temperature increases. Gum Arabic is an effective emulsifying agent, which has good demand in food industries. So, there is good scope for these types of establishment in India.
Plant capacity: 3600 MT/AnnumPlant & machinery: 86 Lakhs
Working capital: -T.C.I: 1231 Lakhs
Return: 50.00%Break even: 25.00%
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PAN FLAVOURING (KASHMERI SUGANDH)- Manufacturing Plant, Detailed Project Report, Profile, Business Plan, Industry Trends, Market Research, Survey, Manufacturing Process, Machinery, Raw Materials, Feasibility Study, Investment Opportunities, Plant Layout

Pan Sugandh is a mixture of nuts, seeds, herbs and spices which’s served after meal in India. Pan Sugandh is a balanced mixture of clove, cardamom, mint, tobacco, essence and other ingredients. It is an agriculture product with herbal properties also available in hygienic pack & pouches. The ingredients in pan sugandh vary widely depending on personal taste and region. Some pan sugandh mixtures even have herbs and spices with antibacterial properties which benefit oral health and pan sugandh also sometimes includes stimulant herbs to give people energy after eating. Pan Sugandh is most often considered to be an item to aid digestion or used as a breath freshener for use after consuming highly spicy meals. It is widely used for removing bad odour to impart a pleasant feeling. It is also used for serving the guests and friends and in the parties and functions. The pan flavouring has a good market potential in India and abroad. Simultaneously, if properly packaged and market in the name of natural flavouring these does exits a good market potential in India & abroad. The pan flavouring sector can have a good market potential in international market if consistency in quality and supply is ensured as far as domestic market potential is concern, the prevailing one is in tobacco, pan masala and gutka. Its horizon of market can be widen if surety about quality and assurances about consistency in supply could be made. At present, the Indian chewing industry is estimated to be Rs. 11,660 crores, consisting of three categories pan masala, Zarda and Gutka. There is a good market potential for this product. Any new entrepreneur venture in this field will be successful.
Plant capacity: 600000 Pcs. (100 grms), 1200000 Pcs. (50 grms.) per annumPlant & machinery: 40 Lakhs
Working capital: -T.C.I: Cost of Project : 124 Lakhs
Return: 43.00%Break even: 67.00%
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CURCUMIN - 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

Curcumin is the main biologically active photochemical compound of Turmeric. Turmeric is a spice derived from the rhizomes of Curcuma longa, which is a member of the ginger family (Zingiberaceae). Rhizomes are horizontal underground stems that send out shoots as well as roots. The bright yellow color of turmeric comes mainly from fat-soluble, polyphenolic pigments known as curcuminoid. Curcumin, the principal curcuminoid found in turmeric, is generally considered its most active constituent. Other curcuminoids found in turmeric include demethoxycurcumin and bisdemethoxycurcumin. In addition to its use as a spice and pigment, turmeric has been used in India for medicinal purposes for centuries. More recently, evidence that curcumin may have anti-inflammatory and anticancer activities has renewed scientific interest in its potential to prevent and treat disease. Curcumin is a water-soluble orange-yellow coloured powder. Curcumin is one of three curcuminoids of turmeric. The other two curcuminoids are demethoxycurcumin and bisdemethoxycurcumin. Molecular chemical formula of Curcumin: C21H20O6. The most important constituents in organic turmeric are Curcuminoids, which is approximately 6%, and the yellow coloring principles of which Curcumin constitutes 50-60%. Curcumin is extracted and researched for its renowned range of health-related and disease-preventing medicinal properties. Purification from 95% to 100% curcumin does not increase bioavailability of curcumin but the manufacturing costs are substantially higher. Hence 95% purity is available in markets. Curcumin has antioxidant, anti-inflammatory, antiviral and antifungal actions. Studies have shown that curcumin is not toxic to humans. Curcumin exerts anti-inflammatory activity by inhibition of a number of different molecules that play an important role in inflammation. Turmeric is effective in reducing post-surgical inflammation. Turmeric helps to prevent atherosclerosis by reducing the formation of bloods clumps. Curcumin inhibits the growth of Helicobacter pylori, which causes gastric ulcers and has been linked with gastric cancers. curcumin also help to inhibit the growth of stem cells that fuel breast cancer according to studies. Growing demand for turmeric from the food industry, export houses and the pharmaceutical industry also led to the big rise in turmeric prices this year. There is a good scope and good future in this sector.
Plant capacity: -Plant & machinery: -
Working capital: -T.C.I: -
Return: 1.00%Break even: N/A
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EXTRACTION OF PECTIN FROM CITRUS - Manufacturing Plant, Detailed Project Report, Profile, Business Plan, Industry Trends, Market Research, Survey, Manufacturing Process, Machinery, Raw Materials, Feasibility Study, Investment Opportunities, Plant Layout

Pectin is a naturally occurring substance present in all plant tissue, calcium pectin being present between the cell walls and serving as a strengthening or building agent. Fruits naturally possessing relatively large amount of pectin include lemons, bitter oranges, apples, quinees, grooselevvies, currants and plums. It is less plentiful in fruits such as black berries, raspberries, strawberries and cherries. Pectin is a group of complex materials of very high molecular weight, which are able to form a gel in the presence of correct amounts of acidity and sugar. In the presence of fruit juice the gel will usually form when the concentration of sugar, acid and pectin are 68, 1 and 1 percent respectively. The pectin’s in fruits juices are derived from proto pectin, an insoluble form of polygalacturomides whose structure is still to be elucidated. The normal processes of ripening cause the dehydration of insoluble proto pectin into pectin’s (or pectinic acids) and associated polysaccharides, and many of the physical changes in the structure of fruit and vegetable tissues coinciding with ripening are due to these changes in the pectin constituents. The pectin eventually passes into a gelatinous condition slightly soluble in water. It is suggested that pectin fundamentally comprises long-chain polygalacturomide molecules with only minor hydrogen bonding between chains. High jelly grade pectin’s are those where minimum chain dehydration has taken place and about half of the glacturonic acid groups are condensed as methyl esters. Pectin acid is the completely demethylated product possessing no power of forming sugar acid gels as required in the preserving industry. Citrus pectin is usually sold in a finely powdered condition. Pectin is available commercially in both liquid and powdered form. It has generally been extracted from either apples or citrus fruits. Pectin’s are graded for the food industry. Grading is done according to sugar-carrying power. The field of uses and applications of pectin show that there is vast consumption scope of pectin. It is very widely used in food and food processing industries. These are important ingredient and basic raw material for a large number of food products. For example, it is used in preparation of jam, jelly, sauces, pickles, ice cream, confectionery, drinks and a number of various food products. The market potential can be analyzed on the basis of the growth prospects of its users industries. The food processing units have been mushrooming at a rapid pace. Apart from the indigenous consumption, there is a demand of pectin in export market. This industry may prove to be a good foreign exchange earner. The supply is always lagging far behind its production. Its demand is increasing tremendously and the major requirement is being fulfilled through import. There is a good scope to venture into this field for new entrepreneurs.
Plant capacity: 100500 Kg/AnnumPlant & machinery: 52 Lakhs
Working capital: -T.C.I: 232 Lakhs
Return: 45.00%Break even: 47.00%
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MODIFIED STARCH - Manufacturing Plant, Detailed Project Report, Profile, Business Plan, Industry Trends, Market Research, Survey, Manufacturing Process, Machinery, Raw Materials, Feasibility Study, Investment Opportunities, Cost and Revenue, Plant Layout

Starches are modified to enhance their performance in different applications. Starches may be modified to increase their stability against excessive heat, acid, shear, time, cooling, or freezing; to change their texture; to decrease or increase their viscosity; to lengthen or shorten gelatinization time; or to increase their viscostability. Modified starches, starch derivatives, are prepared by physically, enzymatically, or chemically treating native starch, thereby changing the properties of the starch. Modified starches are used in practically all starch applications, such as in food products as a thickening agent, stabilizer or emulsifier; in pharmaceuticals as a disintegrater; or in paper as a binder .Carboxymethyl starch is used as an additive in oil drilling mud. Starches, especially modified starches, are also used as glues in cardboard manufacturing. Starches such as Gum Arabic and Gum Tragacanth are used as the glue for stamps and postal envelopes. They are also used in many other applications. The major Application Sector of modified starches is paper, oil drilling, textile, food / pharmaceutical, etc. Thus starch can be used in numerous possible functional application areas, including adhesion, antistaling, binding, clouding, dusting, emulsion stabilization, encapsulation, flowing aid, foam strengthening, gelling, glazing, moisture retention, molding, shaping, stabilizing and thickening. There are many types of important modified starch. To name a few some of them are physically modified starch, chemically modified starch and enzymatically modified starch. Starches can be modified in several ways to change their function as additives in products. They can be cross-linked, where the chains get stuck together into a mesh. They can be heated to break the long chains down into simpler molecules like dextrin, polydextrin, and maltodextrin. These are simply short starches. Starches can have hydrogen replaced by something else, such as a carboxymethyl group, making carboxymethyl starch. Some Indian manufacturers Gujarat Ambuja Proteins Ltd, Ahmedabad Sahyadri Starch & Chemicals (P) Ltd., Bangalore Tirupati Starch & Chem Ltd., Indore SPA Starch & Chemicals, Mumbai Karandikars Cashell Pvt. Ltd, Mumbai Universal Starch & Chemicals Ltd, Maharashtra The growth rate in demand for Starch/Modified starch is likely to be in tune with the performance and growth rate of downstream sector in the coming years. The Indian demand for the last financial year was around 75000tonnes per annum. The global production of starch is around 37 million tonnes per annum and the global demand is around 4 million tonnes per annum for modified starch. A number of potential applications of modified starch have not been exploited to a large extent. For example, modified starch can be used in various food applications as instant noodles, ham sausages, flavouring, frozen foods, beverages, ice-cream etc. Modified starch also can find application in biodegradable plastics and bioplastics, which is used in packaging, agricultural films, disposable cutlery. There is good potential for modified starch in food applications and prospects for growth seem bright. New entrepreneurs have a very good scope for exploration into such segments.
Plant capacity: -Plant & machinery: -
Working capital: -T.C.I: -
Return: 1.00%Break even: N/A
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GUAR GUM - Manufacturing Plant, Detailed Project Report, Profile, Business Plan, Industry Trends, Market Research, Survey, Manufacturing Process, Machinery, Raw Materials, Feasibility Study, Investment Opportunities, Cost and Revenue, Plant Economics

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

Gelatin is a pure colorless water-soluble glutinous protein derived from natural sources such as the hides and bones of animals (cattle, pig, fish, and poultry). Gelatin is a nearly complete protein lacking only one essential amino acid-tryptophan. It is free of fat, cholesterol and preservatives. Gelatin is considered GRAS, Generally Recognized as Safe, according the FDA. Ossein is the organic matter of animal bones that are rich in collagen. Generally hydrochloric acid is used in extracting ossein from bones and ossein is used for the production of gelatin. The largest use of gelatin is in the food industry, primarily in candies, desserts and dairy products. Gelatin has many physical characteristics that make it suitable for food applications. These characteristics are its melt-in-the-mouth feel, its ability to form thermo reversible gels, and its clarity and bland flavor. Another use of gelatin is in the pharmaceutical industry for hard and soft capsule manufacture, health supplements and micro-encapsulation. Gelatin protects the active pharmaceutical ingredients from exposure to air, light and moisture. Gelatin is also used in the manufacture of photographic products where it’s uniquely suited for the preparation of silver emulsions. There are also a myriad of other applications that use gelatin such as millinery, industrial products, art supplies and scientific research. Gelatin is available in a granular, powder or leaf form. Leaf gelatin is mainly used in culinary applications. Gelatin is produced through a series of processing steps that include demineralization, hydrolysis, extraction, evaporation, purification, drying and blending. Depending on the raw materials used, processing can take anywhere from two weeks to two months. Demand for gelatin is largely driven by the application in soft and hard gelatine capsules. Gelatin capsules are used as oral dosage form in pharmaceutical and neutraceutical feed. The Indian demand is around 12500 tonnes both for the Pharmaceutical and neutraceutical sector (for gelatine capsules) including tablet coating and Food, edible and technical sector. The global demand for gelatine is around 315000 tonnes per annum with a growth rate of around 2% per annum. New entrepreneurs should venture into this field to create new capacities.
Plant capacity: -Plant & machinery: -
Working capital: -T.C.I: -
Return: 1.00%Break even: N/A
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