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Food Processing and Agriculture Based Projects, Snack Food, Frozen Food, Agro Processing Technology, Processed Food, Instant Food, Food Industry, Food Preservation, Canned Food, Packed Food, Ready to Eat Food, Cereal Food, Pickle, Spices, Grain Milling

India has a major agribusiness sector which has achieved remarkable successes over the last three and a half decades. Unprocessed foods are susceptible to spoilage by biochemical processes, microbial attack and infestation. The right post harvest practices such as good processing techniques, and proper packaging, transportation and storage (of even processed foods) can play a significant role in reducing spoilage and extending shelf life. The industry consists of segments like processed fruits and vegetables, cereal based products, dairy products, meat, poultry and fishery products, beverages and confectionery.

The global processed food market is estimated at $3.2 trillion. The Indian food market is estimated at $182 billion. Food processing industry in India is growing at 14% annum.The total food production in India is likely to double in the next ten years and there is an opportunity for large investments in food and food processing technologies especially in areas of canning, dairy and food processing, specialty processing, packaging, frozen food or refrigeration and thermo Processing. Fruits & vegetables, fisheries, milk & milk products, meat & poultry, packaged or convenience foods, alcoholic beverages & soft drinks and grains are important sub-sectors of the food processing industry. Health food and health food supplements are another rapidly rising segment of this industry which is gaining vast popularity amongst the health conscious. Coming to the snack food sector, application of modern technology has helped in enriching the quality of produce. It has tremendous growth opportunities in the country. Growing population, rapid urbanization, changing consumer preferences etc are expected to keep the demand increasing in future too. With a well-integrated supply chain and a good marketing strategy, a tremendous opportunity lies for snack food industry in India.

India's food processing industry is expected to benefit from this and grow to around $260-billion from the present USD 200-billion in the next 6-years, according to industry expert. It is estimated that potential for processed foods is estimated to reach from Rs 8,200-billion in 2009-10 to Rs13, 500-billion by 2014-15. India produces 41% of the world's mangoes, 30% of cauliflowers, 28 per cent of tea, 23% of cashews, 36 per cent of green peas and 10% of onions.The Indian diary sector is around $ 62 b and will grow to $108 b. The Indian food production is estimated at 500 million tonnes and food processing industry has immense potential.India is a large and growing market for food products as it is growing at about 1.6%annum. On the global food sector, the food products industry is expected to reach $3,137.2-billion by 2011.

In India, only 6% of total agro output of India is currently processed as against 80% in some developed countries leaving a large potential to be tapped in this sector.

The Indian government has formulated a Vision 2015, to triple the size of the food processing industry, from the current $ 70 b to around $ 210 b, enhancing her global share to 3%, increasing value addition to 35%, from the current 20% and raising the level of processing of perishables to 20%.The most promising sub-sectors includes -Soft-drink bottling, Confectionery manufacture, Fishing, aquaculture, Grain-milling and grain-based products, Meat and poultry processing, Alcoholic beverages, Milk processing, Tomato paste, Fast-food, Ready-to-eat breakfast cereals, Food additives, flavors etc.

How to Come Up With Agriculture Project Ideas?

The success of any agriculture-based project ideas begins with identifying the right business idea. If you are planning to start a profitable business in the agriculture industry, the first step will be to identify a project idea. I believe the following tips will help you come up with a practical project idea in agriculture.

1. Assess your Interests

You need to understand your interests in agriculture. You can start by making a list of various business areas in agriculture. These include dairy farming, horticulture, poultry, floriculture, agro-processing industry, etc. Next, review your interests and aspirations to identify an idea in these areas that are consistent with your interests. A business based on ideas that you have little personal interests may not survive future challenges.

2. Assess your level of Skills and Knowledge

The agriculture and agro-processing industry require continuous innovation and rebranding. You need adequate skills and knowledge in your preferred field. These skills help you to keep up with the high level of competition. If you have some skills in grafting tree seedlings or managing a hatchery or a slaughterhouse, let your business idea reflect that skill. 

3. Your financial ability

Consider the required financial inputs against your financial ability. You may also explore other methods or raising capital, such as bank loans or shareholding.

4. Market potential

I do not think you want to start a farming project or a msme food processing factory as a hobby; you want to make profits. Therefore, before you working on a project report, survey the market. Is the demand for your intended product adequate to sustain your business? What is the level of competition?  

Role of Agriculture and Agro Food Processing Industry

Agriculture is as old as human civilization. Today, it remains a key economic growth factor around the world. You notice that agricultural practices and the use of technology is very different between developed and developing countries. Whereas developed countries use farm machinery to lower costs and increase production, developing countries rely on human labor. Human labor is expensive and has lower efficiency. Agro food processing industries play a crucial role in modernizing farming and food processing.

We can summarize the role of agriculture and the agro-processing industry as follows:

  • Source of income to the farmers and manufacturers
  • Source of revenue to governments
  • Value addition to farm produce
  • Sources of employment
  • Reduce food wastage through processing and preservation
  • Enhance world food security

How to Set Up a Successful Food Processing Industry?

Do you want to start a food processing unit? Well, my task is to help you get started. Here are some tips that you might find helpful in starting a food production industry.

1. Get an Ideal Business Idea

There are many types of food processing project ideas. Know what you want to do and produce. Make a clear, precise description of your product, including its specifications and benefits to the buyer.

2. Carry out a Market Survey

Do some surveys and write a project feasibility report. This report helps you understand the market before you make your investment. From the report, identify how many food production companies there are in your locality. Get to know your competitors and the level of competition. Strategize on how to do marketing and branding to penetrate the processed food industry.

3. Develop a Management Structure

Clearly outline how you will manage company operations. This includes sourcing of raw farm produce, transport, storage, processing, marketing, etc.

4. Conform to legal requirements

Make sure you get all licenses relevant to food processing unit and packaging. Familiarize yourself with the requirements of the Food Safety and Drug Administration Authority and ensure full compliance.

5. Establish clear food safety procedures

You need to develop measures to ensure food that there is no contamination of food during either processing or packaging.

How Agro-Processing Technology helps in the Growth of Agriculture Industry?

When food-processing technology evolved during and after World War II, there was an increase in large-scale food manufacturing companies' lists. Trends in food distribution changed, and with it came a rise in quality of life.

The purposes of agriculture industry include:

  • Value addition for raw farm produce
  • Income generation for farmers
  • Reduce unemployment
  • Contribute to economic development

In the agro-processing industry, you will find a range of technologies. The simplest technologies include simple drying. More advanced technologies include irradiation techniques. I may categorize the role of technology in food processing companies into three areas of application:

1. Utilization of by-products

You can process residues such as hides, rice husks, and dung into useful products with appropriate technology.

2. Reduce farm loses

Without technology, tons of farm produce rot or lose value under storage. We can avoid this by:

  • Postharvest disinfection
  • Inducing dormancy
  • Extending produce shelf-life
  • Limiting the spread of food-borne infections
  • Improve food preservation

You can use irradiation, freezing, and other technologies to lengthen the shelf life of food processing products.

Project Report on Processed Food Industry

There are numerous profitable examples of most profitable food processing business ideas. You probably have your eyes set on one of them. Writing a food manufacturing business idea project report is one of the initial steps you must undertake. Some of the things you need to consider in your technical project report for a food-processing unit include:

1. Market Review

There are many business opportunities in the food production industry. Before you write that project status report, identify your target market. Find out if there are other manufacturers of the same product, you wish to introduce. Another thing you must establish is the demand for your product and current market prices. This should inform your production cost.

2. Technology

You can process the same food products in different ways. Find out the most affordable and acceptable production procedure and technology. Some consumers may also prefer foods processed in a particular manner. You should consider this in selecting your process.

3. Investment opportunities

If you develop an excellent industrial project report, you will tell whether your intended product is worth investment or not. An excellent investment opportunity should offer low inputs and high returns. Consult with food processing machinery manufacturers to establish the cost of machines and food processing equipment. Factor this on the production coast and compare with expected profits from the sale of your products.



Reasons for buying our reports:

This report helps you to identify a profitable project for investing or diversifying into by throwing light to crucial areas like industry size, market potential of the product and reasons for investing in the product

This report provides vital information on the product like its characteristics and segmentation

This report helps you market and place the product correctly by identifying the target customer group of the product 

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

The report provides a glimpse of government regulations applicable on the industry

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


Our Approach:

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

The market forecasts are developed on the basis of secondary research and are cross-validated through interactions with the industry players

We use reliable sources of information and databases. And information from such sources is processed by us and included in the report

We can provide you detailed project reports on the following topics. Please select the projects of your interests.

Each detailed project reports cover all the aspects of business, from analysing the market, confirming availability of various necessities such as plant & machinery, raw materials to forecasting the financial requirements. The scope of the report includes assessing market potential, negotiating with collaborators, investment decision making, corporate diversification planning etc. in a very planned manner by formulating detailed manufacturing techniques and forecasting financial aspects by estimating the cost of raw material, formulating the cash flow statement, projecting the balance sheet etc.

We also offer self-contained Pre-Investment and Pre-Feasibility Studies, Market Surveys and Studies, Preparation of Techno-Economic Feasibility Reports, Identification and Selection of Plant and Machinery, Manufacturing Process and or Equipment required, General Guidance, Technical and Commercial Counseling for setting up new industrial projects on the following topics.

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Business Plan for Micronutrient Fortified Energy Dense Food Manufacturing

Although most people think of protein as the nutrient that makes us feel full and gives us energy, micronutrients can also help us feel full and give us the energy we need to go through the day. Foods that have had their nutritional profile upgraded to add vitamins, minerals, or other nutrients that are helpful to our health but are deficient in the ordinary diet are known as micronutrient-fortified foods. Micronutrient-fortified food aids in the prevention of chronic diseases such as obesity, diabetes, and heart disease by boosting the consumption of micronutrients (vitamins and minerals) that could otherwise be insufficient in the diet. Many micronutrients, such as vitamins C and B6, folic acid, zinc, and magnesium, play a role in maintaining a healthy body weight and blood sugar levels. We need to consume certain critical vitamins and minerals every day for health reasons, and failing to do so can lead to a variety of health problems in the future. Deficiencies in one or more micronutrients, such as iron, zinc, and vitamin A, are common in low- and middle-income nations, limiting millions of people's physical and cognitive abilities. Food fortification is a low-cost method that has been shown to provide health, economic, and social benefits. Despite ongoing debates about the effectiveness and safety of food fortification in some countries and around the world, the practise has significant benefits across all of the main vehicles for food fortification (large-scale food fortification, bio fortification, and point-of-use or home fortification), ranging from lowering the prevalence of nutritional deficiencies to societal and economic benefits. Micronutrient deficiencies are caused by a lack of nutrient-dense foods in the diet, as well as nutrient losses through poor diets, illnesses, and blood loss during menstruation (women of reproductive age). Micronutrient needs are particularly high during early growth, pregnancy, and lactation. Several country-level studies on the impact of food fortification on micronutrient status have yielded encouraging results. In Indonesia, for example, a study conducted in two districts of West Java evaluated the effects of large-scale fortification on the vitamin A status of women and children and discovered that fortified oil increased vitamin A intake close to the recommended nutrient intakes, contributing on average 26 percent of daily need for children aged 12 to 23 months, 38–40 percent for older children, and 29–35 percent for women. The market for fortified foods is expected to reach $172.4 million in 2020, growing at a CAGR of 6.1 percent from 2021 to 2026. Foods that have been supplemented with nutrients that are not naturally present in them are known as fortified foods. These foods are intended to improve nutrition and provide health benefits. Calcium could be supplied to fruit juice extracts, for example, because milk is usually fortified with vitamin D. The global market for fortified foods is being driven by a growing awareness of the need of maintaining a disease-free and healthy lifestyle. Additional microelements, such as major trace elements and several vitamins, are provided through fortified foods. The term "enhanced food" refers to food that has been fortified with nutrients that were lost during preparation. Furthermore, following processing, many refined grains, such as wheat flour, can be treated with folic acid, riboflavin, and iron. This is aimed at restoring the body's natural vitamin levels. Key Players • Hindustan Foods Ltd. • Natureland Organic Foods Pvt. Ltd.
Plant capacity: Micronutients Fortified Energy Dense Food (Rice): 1,600 Kgs per DayPlant & machinery: 23 Lakh
Working capital: -T.C.I: Cost of Project: 56 Lakh
Return: 27.00%Break even: 66.00%
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Start Production Business of Micronutrient Fortified Energy Dense Food

Energy Dense Food with Micronutrient Fortification ensures that you obtain all of the critical micronutrients you need to stay healthy and eat well. Micronutrient Fortified Energy Dense Food adds vitamins A, C, B12, zinc, and iron to food and meals to give consumers the most nutritional options at every meal of the day. Deficits in one or more micronutrients, such as iron, zinc, and vitamin A, are common in low- and middle-income nations, putting millions of people's physical and mental health at danger. Fortification of foods is a low-cost method that has been shown to benefit health, the economy, and society. Food fortification has grown in popularity in LMICs over the last two decades for a variety of reasons, including increased urbanisation and rising household spending power, which has led to a greater reliance on processed foods by a larger proportion of the population. Iron insufficiency kills 0.8 million people per year (1.5 percent of all deaths), whereas vitamin A deficiency kills a similar number of people, resulting in a large number of lives lost. According to a large body of research, LSFF appears to have public health implications in both HICs and LMICs. According to a recent review of 50 trials in LMICs, iodine, folic acid, vitamin A, and iron fortification resulted in significant decreases in serious disease. Several country-level studies on the effect of food fortification on micronutrient status have yielded encouraging results. The market for micronutrient fortified foods is expected to grow at a CAGR of 6.1 percent from 2021 to 2026, reaching $172.4 million in 2020. Foods that have been supplemented with nutrients that aren't naturally present in them are known as fortified foods. These foods are designed to provide nutrition as well as health benefits. Calcium could be added to fruit juice extracts because vitamin D is commonly supplemented in milk. As a result of fortified food consumption, common nutrient-deficiency ailments such as rickets and pellagra have practically vanished, and this driver is propelling the fortified foods market forward over the projected period of 2021-2026. While mandatory food fortification has been used in high-income countries (HIC) to prevent micronutrient deficiencies since the 1920s in Europe and North America—when the first salt was iodized—it is still uncommon in LMICs, where food systems are failing to deliver nutritionally adequate diets due to the production and consumption of only a few major starchy food crops (maize, rice, wheat) with low micronutrient content and/or bioavailability.
Plant capacity: 1600 Kgs Per DayPlant & machinery: 23 Lakhs
Working capital: N/AT.C.I: Cost of Project: 56 Lakhs
Return: 28.00%Break even: 65.00%
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Set up Cocoa Processing Unit Cocoa Butter, Cocoa Couverture and Cocoa Powder (Further Processed Products: Spreads and Chocolate Syrups)

The process of turning cocoa beans into chocolate, cocoa powder, and other related products such as cocoa butter, cocoa liquor, and so on is known as cocoa processing. One of the three basic components of the cocoa processing business is the Cocoa Processing Unit (CPU). The Cocoa Processing Unit (CPU) market includes Cocoa Butter & Powder, which account for the majority of the market, as well as Cocoa Liquor and Others, which are emerging categories. One of the most significant discoveries made in the 18th century was "Theobroma cacoa," a term referring to the tree that bears cocoa, a crucial raw ingredient in the manufacture of chocolate. Chocolate was discovered to have originated in South America's Amazon basin. Carolus Linnaeus, a Swedish botanist, named the cocoa tree "Theobroma cacoa," which means "food of Gods" in Greek. Cocoa trees thrive in tropical climes. Cocoa tree cultivation is usually done in the shade of a large shady tree, and it requires a lot of water and nutrients to grow. Cocoa can be affected by a variety of rots, wilts, and fungal infections. Massive, long leaves with pale-colored blossoms generate large pods on the cocoa tree. The tree produces fruit in its third year and continues to do so until it reaches the age of twenty. Despite the fact that processing's global market share has been consistent, grindings have expanded to meet demand. The Netherlands is one of the largest processing countries in terms of volume, accounting for over 13% of global grindings. Europe and Russia together account for approximately 38% of the processing market. The average yearly increase in demand since 2008 has been just over 3%. The majority of the chocolate is either melted into the liquor and separated into cocoa solids and cocoa butter, or chilled and formed into raw chocolate blocks. It's mostly utilised in the production of chocolate (typically in conjunction with additional cocoa butter). Theobroma oil, often known as cocoa butter, is a light-yellow vegetable lipid derived from cocoa beans. Cocoa butter is made by fermenting, drying, roasting, stripping, and pressing cocoa beans. Biscuits, ice cream, dairy drinks, and desserts all contain cocoa powder. In addition to being utilised as a flavour, it's employed to make confectioner's coatings and frozen treats. Chocolate spread is a sweet chocolate-flavored paste that can be used over breads, toasts, waffles, pancakes, muffins, and pitas. Chocolate syrup is a sweet sauce with a chocolate flavour. It's typically used as an ice cream topping or dessert sauce, or combined with milk to make chocolate milk or a chocolate milkshake. The global cocoa products market will be driven by increased confectionery syrup and chocolate production. Increasing disposable income, enhanced retail distribution channels, expanded availability of foreign brands, and the usage of cocoa in snack food categories such as sweet biscuits and others are all expected to help drive market growth. Cocoa will continue to be popular in scrubs, ointments, creams, face masks, toners, and lotions. In 2020, the Indian chocolate market is expected to reach US$ 1.9 billion, making it one of the world's fastest-growing chocolate markets. Between 2021 and 2026, the market is expected to increase at a CAGR of 11.3 percent, according to IMARC Group. We're constantly monitoring and evaluating the pandemic's direct and indirect effects, taking COVID-19's uncertainty into account. In recent years, India's robust economic growth has increased per capita disposable income, boosting the chocolate industry to new heights. As a result, rather than purchasing chocolates for special occasions, people are purchasing them more frequently. Key Players • Ambriona Cacao Blends Pvt. Ltd. • Candico (I) Ltd. • Dugar Overseas Pvt. Ltd. • Dukes Consumer Care Ltd. • Ferrero India Pvt. Ltd. • Gandour India Food Processing Pvt. Ltd.
Plant capacity: Cocoa Liquor: 2,000 Kgs Per Day | Cocoa Butter: 974.4 Kgs Per Day | Cocoa Powder: 512.8 Kgs Per Day | Chocolate Spread: 530.2 Kgs Per Day | Chocolate Syrup:2,263.9 Kgs Per Day Plant & machinery: 1582 Lakhs
Working capital: N/AT.C.I: Cost of Project: 2422 Lakhs
Return: 26.00%Break even: 39.00%
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Peanut Butter Manufacturing Business Plan

Peanut butter, also known as ground-nut butter or pindjur, is a culinary paste or spread made from ground dry roasted peanuts. To change the taste or texture, salt and sweeteners (honey, sugar) are regularly employed, as well as stabilisers (xanthan gum, lecithin). Peanut butter is popular in a wide range of countries and cultures. It can be used as a substitute for other nut butters like almond or cashew butter on breads, muffins, bagels, toast, and even sandwiches. Peanut butter is a spread or culinary ingredient made from ground dry roasted peanuts. Chemicals that modify the taste and texture, such as salt, sweeteners, and emulsifiers, are frequently added to make it more palatable; these components are usually listed on the label. Peanut butter, often known as groundnut butter or just PB, is a culinary paste or spread made from pulverised dry roasted peanuts. It usually has a lot of extra oil and salt in it. Peanut butter is commonly used in sweets and other dishes such as pancakes and spaghetti sauce, and it can be spread on toast or bread. It can also be used to make crackers and cookies, as well as being blended into smoothies and used as a sandwich filling. Peanut butter is a spread or paste produced from pulverised dry roasted peanuts and, on rare occasions, additional nuts such as hazelnuts or almonds. It is widely eaten as a snack with toast or crackers, as an appetiser with celery sticks, or as a component in many American recipes, including desserts and other dishes, where it often adds extra sweeteners and flavourings, especially sugar in the US, Canada, the UK, and Australia. Peanut butter is traditionally used as a sandwich spread, but its high lipid and protein content has made it a major component of ready-to-use therapeutic diets for treating malnutrition in children and AIDS patients, particularly in developing nations. Peanut butter, a smooth paste produced from ground roasted peanuts, has long been a staple in many households' kitchens. The paste is cooked with vegetables, pearled sorghum, and maize to make a variety of dishes, including side dishes. Peanut butter is used in sandwiches, the confectionery sector, and the bread industry, and 94 percent of consumers use it as a spread. • 74% of individuals use it in a sandwich on its own. • It's used by 71% of people in between meals. • 40 percent of the mixture is utilised in jelly meat sandwiches. • 32 percent of the total is made up of candies. • It is used as a flavouring in meals 25% of the time. Peanut butter is a high-protein, low-calorie, and nutrient-dense food. It's a healthier alternative to dairy butter and can be used as a bread spread. Peanut butter has a bigger market share in Western countries than it does in Asian countries like India, where it is still a relatively new product. Peanut butter is used as a spread and a milk butter alternative in a variety of recipes. When compared to other spreads, peanut butter has a low calorie and high protein content. Peanut butter consumption has several benefits, including the capacity to aid weight loss and provide adequate nutrition. Peanut butter powder is also available and can be used in morning meals, savoury sauces, and smoothies. In 2011-12, the Indian butter market was approximately INR 420 crore in terms of value. By the end of the projection period, cheese spread is expected to have reached a market value of 5473 metric tonnes. The peanut butter market is expected to grow at a rate of more than 10% from 2017-2018 to 2022-23. The India Peanut Butter market will be worth 3.3 billion dollars in 2023, with a CAGR of 13% between 2018 and 2023. The global peanut butter market is expected to grow substantially over the estimated period, owing to rising consumer demand for low-calorie nutritional foods. North America is estimated to contribute the biggest market share of all regions over the forecast period, followed by Europe. The United States is projected to contribute the greatest market share due to the high disposable income of North American consumers. Due to growing consumer disposable income in these countries, the peanut butter market in emerging economies such as Asia Pacific is predicted to grow at the quickest rate. From 2016 to 2024, the global peanut butter market is estimated to grow at a CAGR of 10.0 percent, reaching USD 6.73 billion. Key Player: • Dr. Oetker India Pvt. Ltd. • Innovative Foods Ltd. • Sampre Nutritions Ltd. • Sundrop Foods India Pvt. Ltd. • Veeba Food Services Pvt. Ltd.
Plant capacity: 10 Ton per dayPlant & machinery: 128 Lakhs
Working capital: -T.C.I: Cost of Project: 1038 Lakhs
Return: 30.00%Break even: 45.00%
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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: - 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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Decortication & Packing of Peanut Project Report

You've probably heard the term Decortication and Packing of Peanuts if you work in the food industry, especially if you deal with peanuts. Simply said, it entails removing the peanut's outer skin and packing it before shipping or selling it to clients. What does it mean to decorticate peanuts, though? What does it mean to "decorticate"? The skins of peanuts are removed before they are hulled. After that, they're roasted. The bacteria that live naturally on peanut shells are killed during roasting, preventing the oils from becoming rancid. Peanuts are shelled again after roasting to eliminate any leftover shell particles. This procedure also removes any small shell fragments that were missed during the decortication procedure (this can happen if a peanut gets slightly crushed during shelling). Finally, the decorated nuts are ground into a fine powder that can be used in goods such as peanut butter and protein powders. Groundnuts, often known as peanuts, are a high-value commodity that can be sold raw or processed into a variety of goods. The oil can be used to cook with, as a shortening, or as a foundation for confections. It can also be used to make peanut butter. Peanut or groundnut, Arachishypogaea, is a legume or "bean" species. The peanut was most likely domesticated and grown in Paraguay's lowlands. It's an annual herbaceous plant that reaches a height of 30 to 50 cm (1.0 to 1.6 feet). Each leaflet is between 1 and 7 centimetres in length and 1 to 3 centimetres in width. The leaves are opposite, pinnate, and pinnate with four leaflets (two opposing pairs; no terminal leaflet). Peanuts are also known as earthnuts, ground nuts, goober peas, monkey nuts, pygmy nuts, and pig nuts. Despite its name and look, the peanut is a legume, not a nut. The world's second-largest producer of groundnuts is India. There are three types of Indian groundnuts: Bold or Runner, Java or Spanish, and Red Natal. The most widely planted groundnut cultivars in India are Kadiri-2, Kadiri-3, BG-1, BG-2, Kuber, GAUG-1, GAUG-10, PG-1, T-28, T-64, Chandra, Chitra, Kaushal, Parkash, Amber, and others. The peanut processing process includes the procurement, storage, shelling, grading, and shipment of raw peanuts. The peanut shelling industry is dedicated to food safety and quality across the supply chain. The ability of regulatory agencies and industry to work together to improve food safety and quality using the latest research is critical to the peanut shelling sector's overall effectiveness in delivering safe, nutritious products to customers. Effective agricultural practises and the use of extension research affect the farmer's net profit. High oleic types pose a unique market difficulty; while most manufacturers see this as a way to extend shelf life and freshness, it puts the producer and sheller in a bind. This device is used to extract groundnut seeds from their pods. Groundnut decortication can be accomplished using a variety of tools, each with varying degrees of complexity. The following are the functions of a conventional groundnut decorticator: • Separate the seed from the seed-pod combination after cracking the groundnut and feed it in a controlled manner. Traditionally, peanuts have been stored in bags and handled by hand without being adequately cleaned or dried. The handling and storage of peanuts has been made easier thanks to technological advancements. The peanuts are now adequately processed and stored in godowns or silos before being transported by conveying machines. To move the goods, bucket elevators, belts, auger or screw conveyors, pneumatic conveyors, and other handling systems are available. Other downstream machines handle the final packing, which is determined by the customer's requirements. The package that reaches the market is the final version. It preserves and protects the natural occurrence of peanuts by using the appropriate packing material. The client required that the bag's storage capacity be 50 kg. Consumption has increased at a 2.53% yearly rate, with additional growth predicted between 2019 and 2024. The protein content of groundnut seeds is significant, and they contain edible oil (43-55 percent) (25-28 percent). China and India are the world's top peanut consumers and exporters, accounting for over 36% of global consumption. Many other nations provide considerable opportunities for exporters due to differences in client consumption patterns, as demand for plant-based protein over meat-based protein grows. Peanuts are projected to become an important source of unsaturated fats, fibre, protein, vitamins, and minerals as people grow more interested in healthy eating. Peanuts are the most widely used crop in the food industry, appearing in a wide variety of products. From 2021 to 2026, the peanut market is expected to grow at a CAGR of 4.5 percent. Peanut markets are ideal for producing a variety of peanut oils, dry roasted peanuts, and snacks for direct or indirect consumption. Groundnuts are a great source of proteins, lipids, energy, and minerals that are extensively grown as a staple crop in tropical and sub-tropical developing countries. Groundnuts are grown and consumed mostly in developing countries. Exports only account for around 6% of global output. Instead of being exported, the majority of edible groundnuts are grown for home consumption. Groundnut types best suited to specialised export market applications, such as the production of roasted, salted, or coated nuts, snacks, chocolate-based goods, or peanut butter, are not widely farmed. Key Players: • Jalaram Agriexports Ltd. • Mehek Overseas Ltd. • Moolchand Exports Ltd. • Olam Agro India Pvt. Ltd.
Plant capacity: Peanuts (50 Kgs each Bag): 400 Bags Per DayPlant & machinery: 30 Lakhs
Working capital: -T.C.I: Cost of Project: 534 Lakhs
Return: 30.00%Break even: 53.00%
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Set up Cocoa Processing Unit | Manufacturing of Cocoa Products: Cocoa Butter, Cocoa Couverture and Cocoa Powder (Further Processed Products: Spreads and Chocolate Syrups)

Introduction A cocoa processing unit is a facility that converts cocoa beans into chocolate goods. These units are made up of multiple interconnected phases, as well as specialised equipment and skilled staff. The most significant phase in cocoa manufacturing is fermentation, which involves combining fermented and roasted cocoa beans with water to create liquid cocoa mass or liquor. When the alcohol content hits 2-3%, fermentation ceases. This combination is subsequently dried, yielding about 100kg of finished product for every tonne of raw material used in the fermentation process. Roasting, drying, winnowing (removing husks), grinding, and pressing are among of the other steps. Read Similar Articles: Food Processing and Agriculture Projects At several points during the manufacturing process, cocoa butter can be extracted. Each stage requires various machines, all of which must be constantly monitored in order to make high-quality chocolate with consistent flavour and look. To impart certain properties to finished products, various additives such as sugar, milk powder, and lecithin may be added in addition to cocoa beans. Individual components such as cocoa powder and nibs for use in confectionery can range from solid bars of dark chocolate for sale in supermarkets to individual components such as cocoa powder and nibs for use in confectionery. Some companies sell their final product straight to consumers, while others sell it to huge food producers who mix it with other ingredients before reselling it. Business Plan: Set up Cocoa Processing Unit Cocoa Butter, Cocoa Couverture and Cocoa Powder (Further Processed Products: Spreads and Chocolate Syrups) Uses The range of applications for a cocoa processing machine is extensive, as it will aid in the growth of the sector as well as the generation of significant profits. Ground cocoa beans are melted with different proportions of other ingredients such as milk or sugar in the production of chocolate. For further mixing and shaping, the substance can be boiled or heated. It is then cooled until it is solid enough to eat. Consider the following scenario: Cocoa powder is obtained by crushing roasted cocoa beans and is used to make chocolate bars and desserts. The majority of the unsaturated fat in cocoa butter can be extracted from natural cocoa powder by pressing; once separated, the unsaturated fat remains solid at room temperature (though it melts slightly above ). This substance is known as cocoa butter, and it can be used in a variety of ways. Read our Books Here: Agriculture, Agro Based, Cereal Food, Milk, Cocoa, Chocolate, Ice Cream, Plantation, Farming, Food & Beverages, Fruits, Dairy, Confectionery, Vegetables, Spices, Oils & Fats, Bakery, Snacks, Fisheries, Meat, Coconuts, Potato and Potato Products, Rice Cultivation and Processing, Tea, Beekeeping and Honey Processing Manufacturing Process Before beginning the cocoa milling process, the all-purpose plant will be equipped with ovens for drying cocoa bean shells by circulation of hot air, as well as a dust remover with material dryer to remove all types of dust from bean shells. These dried beans are then transferred to a grinder to be ground into a fine powder. Then they go through a sifter, where they are divided into different sizes. The powder particles are then transferred to hammer mills, where they are further reduced in size. They pass through a refiner machine and emerge as white powder particles, which we refer to as cocoa butter or the fat phase of the chocolate producing process. Market outlook By 2020, the worldwide cocoa processing sector is expected to reach 4.46 million tonnes. Due to rising demand for cocoa butter and powder, which are used in the production of chocolate and other chocolate goods, the market is presently expanding. Between 2021 and 2026, the global cocoa processing market is predicted to increase at a CAGR of around 1.3 percent, reaching a volume of around 4.76 million tonnes. Cocoa is still a popular ingredient in the chocolate, culinary, and beverage industries. Flavonoids like theobromine and proanthocyanidins, which are recognised for their anti-aging, antioxidant, and anti-inflammatory qualities, are abundant in cocoa beans. Related Feasibility Study Reports: Food Processing and Agriculture Based Projects, Snack Food, Frozen Food, Agro Processing Technology, Processed Food, Instant Food, Food Industry, Food Preservation, Canned Food, Packed Food, Ready to Eat Food, Cereal Food, Pickle, Spices, Grain Milling They also aid to lower the risk of heart failure, arrhythmia, and cardiomyopathy, which are all cardiovascular illnesses. As a result of these characteristics, demand for cocoa-based products such as energy bars has increased among health-conscious customers. Cocoa is used in a variety of businesses besides food, such as personal care. Cocoa butter is a frequent ingredient in over-the-counter skin care products such soap bars, lotions, creams, and lip balms because it moisturises the skin. In the pharmaceutical sector, cocoa products are utilised as flavouring agents and coatings for medicines and vitamins. Watch other Informative Videos: Food Processing and Agriculture Based Projects Benefits The processing of cocoa beans into cocoa butter and cocoa powder is one of the most profitable companies you can think of because it involves less capital and raw materials. Cocoa butter is used in the production of chocolate and confectionery, whereas cocoa powder is required in the production of popular chocolate drinks, drinking chocolate, and other hot and cold beverages. This is why they are always in high demand on both the domestic and international markets. In addition, compared to other crops such as coffee or tea, its production does not necessitate a large number of personnel. In comparison to coffee cultivation, which requires 100-200 people per hectare, you will only need 2-3 workers per hectare. That's why we're going to look at how you may start your own cocoa processing business from the ground up and earn from the rich profits! 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: -
Return: 1.00%Break even: N/A
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Want to Start a Peanut Butter Manufacturing Business? This Detailed Project Report has all the Information you need

Introduction It is also known as groundnut paste, pindjur, arachide and mani in different regions. It is a thick paste or spread made from ground roasted peanuts. Peanut butter is used to make PB&J sandwiches and other foods such as: cookies, cakes, pies and spreads. Today there are many brands of peanut butter available on supermarket shelves including organic brands like Smuckers Natural Creamy Peanut Butter which comes in several flavors including original creamy and chunky varieties. Visit this Page for More Information: Start a Business in Food Processing and Agriculture Based Industry Uses Peanut butter is widely used in biscuits, cakes and other food items across several sectors including food service industry. It is also used as an ingredient in preparing various snacks such as chocolates, cookies etc. It can be served with breads or crackers or can be eaten alone. There are two types of peanut butter available in market i.e., creamy and crunchy type peanut butter. Creamy type has a smooth texture while crunchy type has coarse texture with small chunks of peanuts visible in it. Read Similar Articles: Food Processing and Agriculture Projects Nut butters, such as peanut butter, are good sources of protein and healthy fats. Protein is an important macronutrient and provides our bodies with essential amino acids for muscle development and cell repair. Fats contain essential fatty acids that help us absorb fat-soluble vitamins. There are no significant nutritional differences between natural nut butters or other alternatives, like soy nut butter or almond butter. Download PDF: Start Peanut Butter Manufacturing Business | Detailed Project Report Manufacturing Process First of all, fresh peanuts are cleaned and dried using a roasting machine. The roasted peanuts are ground into a smooth paste and then passed through sieves of different mesh sizes to separate skin, shells, peanut and other foreign particles from it. Finally, it is ready for packaging. There are two major processes of manufacturing peanut butter. One is cold process and another is hot process. In cold process, peanuts are roasted, peeled and then grinded to make smooth paste. This paste is then heated until it reaches a temperature of about 200 degrees Fahrenheit and further mixed with other ingredients like salt, sugar or honey to make smooth texture peanut butter. Cold process takes longer time than hot process for making peanut butter but it gives a better taste as compared to hot processed one. Business Plan: Peanut Butter Manufacturing Business Plan Market Size Peanut butter is expected to dominate the sector in 2019, with a market size of USD 4.20 billion and a 6.10 percent annual growth rate from 2020 to 2027. In the forecast period of 2020-2027, the rising use of peanut oil for skin care goods and medicinal uses will be a driving force for the peanut butter market. Peanut butter is a roasted peanut butter spread that can be spread on toast, bread, or sandwiches. Flex premium peanut butter is often regarded as the best peanut butter on the market, and it is popular in many countries. Read our Books Here: 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 In the forecast period of 2020-2027, rising disposable income, rising population, increased awareness about the health advantages of peanut oil, and changes in eating patterns are some of the reasons that will propel the peanut butter market forward. Customers will grow increasingly concerned about their health as a result of increased chronic ailments such as high blood pressure and cardiac difficulties, creating new prospects for the peanut butter sector throughout the time period given. Benefits Peanut butter is a nutrient-dense spread that goes well with rice, relish, smoothies, sauces, pastries, and porridge. Because it is heavy in proteins and low in calories, it is considered a nutritious food. Peanut butter manufacturing is a profitable business that can be launched on a small scale with little money. The peanut butter production industry benefits many businesses all around the world. Peanut butter production is a profitable business that employs millions of people, but there are a few things you should know before entering the field. Related Feasibility Study Reports: Food Processing and Agriculture Based Projects, Snack Food, Frozen Food, Agro Processing Technology, Processed Food, Instant Food, Food Industry, Food Preservation, Canned Food, Packed Food, Ready to Eat Food, Cereal Food, Pickle, Spices, Grain Milling You must choose the size of your peanut butter manufacturing project, or how much peanut butter you want to make each day; the location of your peanut butter manufacturing business, such as a peanut butter plant or factory; and your target market. Your options will be influenced by the amount of money you have and the size of your target market. Watch other Informative Videos: Food Processing and Agriculture Based Projects We can help you through over project report. The report covers - 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. The project report provided by NPCS gives a detailed market review. The report analyses the market confirms the availability of various necessities such as plant & machinery, raw materials and tells about the forecasting financial requirements. A lot of professionals have taken benefit from the project reports if you are interested in the manufacturing business, get in contact with us from the official website of NPCS. 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: -
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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A Business Plan for FREEZE DRIED FRUIT & VEGETABLES (Dry Banana, Mango, Custard Apple, Beetroot, Sapota, Dragon Fruit, Jamun and Green Peas)

The sublimation step of freeze-drying, also known as lyophilization, transforms water molecules in a solid phase into vapour molecules right away. Since lyophilization is the most complex and expensive kind of dehydration, it is normally only employed with expensive, delicate, and heat-sensitive materials. Freeze drying is a relatively recent method of food preservation. The food must first be frozen before being practically completely dried out in a vacuum chamber and sealed in an airtight container. Foods that have been freeze-dried require little preparation to eat, are easy to carry at room temperature, and can be stored for a very long period. Food that has been freeze-dried after processing resembles natural items in both appearance and flavour a great deal. Food that has been freeze-dried has many advantages. Because up to 98 percent of the water content has been removed, the meal is exceptionally light, which minimises the shipping cost. This makes it a favourite with boaters and hikers because they must bring food. It doesn't need to be refrigerated, thus storage and shipping costs are much lower. Application of Freeze Dried Vegetables Freeze-dried vegetables can be used in a variety of dishes, such as pasta dishes, vegetable dips and sauces, quick soups, appetisers, and salad dressings. Using vegetable purees made from freeze-dried vegetables in dishes doesn't degrade their quality and they have a superb flavour. Additionally, freeze-dried vegetable powders can be used in a variety of dishes. Application of Freeze Dried Fruits Freeze-dried fruits are frequently used in breakfast cereals, sweets, bakery mixes, ice cream, snack mixes, pastries, and many more goods. Fruit purees that have been frozen-dried are also a typical flavouring component in mixes. Advantages of freeze-drying To benefit from these specific advantages, use freeze-dried materials in your subsequent application. 1. Whole Food Nutrition As a result of shifting consumer values, more people are looking for nutrition from real, high-quality food sources with transparent labelling. Because they are very little processed, freeze-dried foods can contain pure ingredients that are free of synthetic, artificial, and highly processed materials. 2. Closest to the Fresh Form The fact that freeze-drying retains nutritional content more effectively than other drying methods adds credence to the consumer preference for nutrition from whole foods. The process also keeps the colour and shape of the original raw materials, assuring consumers that the fruits and vegetables they are eating are in fact real. 3. Customization Another advantage is the ability to customise freeze-drying to meet particular requirements and project goals. Freeze-dried products can be sliced or ground into a wide range of sizes and forms, from whole fruits and vegetables to fine powders. You may easily add the completed product into any blend or composition to produce a flavour profile that is uniquely yours. 4. Application Variety The adaptability and blending capabilities of food processors enable the addition of actual fruits and vegetables to a variety of applications. Expanding categories of freeze-dried application include breakfast applications like hot and cold cereals, retail-ready or ready-to-eat snacks, and beverage applications like smoothies or whole fruit pieces added to beverages. 5. Prolonged Shelf Life The amount of moisture in any given product directly affects how long it will stay fresh. Bacterial growth is stopped by employing the freeze-drying process to eliminate water. Although each product's moisture content is different, freeze-dried goods typically have a moisture level of about 3%. Indian Market In India, market categories for technology, size of operation, and accessories and equipment are used. Based on accessories and equipment, the market is segmented into vacuum systems, loading and unloading, controlling and monitoring systems, manifolds, clean in place systems, drying chambers, and others. India's freeze-drying market is anticipated to grow at a CAGR of 8.6% during the forecast period. Due to the acceptance of modern lifestyles and a lack of work-life balance, the demand for quick-to-prepare dishes has surged throughout the nation. Food that has been professionally prepared to simplify consumption is referred to as tertiary processed food, also known as convenience food. Global Market Asia Pacific is a significant region for growth in the market for freeze-dried fruits and vegetables. Due to factors including a sizable population, increasing disposable income, and the penetration of different retail formats, the Asia Pacific market is anticipated to create more than USD 15 billion in sales by the end of the projected years.The market for freeze-dried fruits and vegetables is expected to surpass USD 60 billion by 2025. The market for freeze-dried fruits and vegetables will grow significantly as packaged meals become more and more popular. Soups, beverages, ready-to-eat meals, and other packaged foods, among others, frequently contain the component. The advantages of the product over fresh fruits and vegetables will spur industry growth in the coming years. Industry Major Market Players: • ITC Limited (India) • Kambly SA • vMondelez International • PepsiCo • The Kraft Heinz Company • Annie's Homegrown Inc. • Parle Products Pvt. Ltd. (India) • Patanjali Ayurved (India) • Britannia (India) • Kellogg Co • Pladis global • Walkers Shortbread Ltd • Lotus Bakeries NV • Nestle SA • Burton’s Foods Ltd. Capacity: Freeze Dried Raw Banana: 19 Kgs per day Freeze Dried Mango: 19 Kgs per day Freeze Dried Custard Apple: 19 Kgs per day Freeze Dried Beetroot: 19 Kgs per day Freeze Dried Sapota: 18.5 Kgs per day Freeze Dried Dragon Fruit: 18.5 Kgs per day Freeze Dried Jamun: 18.5 Kgs per day Freeze Dried Green Peas: 18.5 Kgs per day
Plant capacity: -Plant & machinery: 95 Lakhs
Working capital: -T.C.I: Cost of Project:200 Lakhs
Return: 25.00%Break even: 60.00%
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  • 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
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