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Fruits and Vegetables Value addition, Food Processing, Dehydration, Canning and Preservation, Processed Food Projects

In developing countries agriculture is the mainstay of the economy. As such, it should be no surprise that agricultural industries and related activities can account for a considerable proportion of their output. Of the various types of activities that can be termed as agriculturally based, fruit and vegetable processing are among the most important. Therefore, fruit and vegetable processing has been engaging the attention of planners and policy makers as it can contribute to the economic development of rural population. The utilization of resources both material and human is one of the ways of improving the economic status of family.

The change in the income growth, increase in population, lifestyle and concern towards health and nutrition worldwide have resulted in a large demand for processed fruit and vegetable products all over the globe. India is among the topmost vegetable and fruit producer in the worldand accounts for about 15% of the world's production of vegetables. A large number of units are in the cottage/home scale and small scale sector, having small capacities upto 250 tonnes/annum though big Indian and multinational companies have capacities in the range of 30 tonnes per hour or so. It has the distinction of producing almost all-tropical and exotic fruits and vegetables because of varied climatic conditions. India’s food processing sector covers fruit and vegetables. Value addition to food products has assumed vital importance in our country due to diversity in socio-economic conditions, industrial growth, urbanization and globalization. Value is added by changing their form, colour and other such methods to increase the shelf life of perishables.

There are various methods of preservation of food including thermal processing, fermentation, pickling, dehydration, freezing etc. The technology for preservation also varies with type of products and targeted market. Some of fast growing segments of food processing industries are given as under:

• Mango and other fruit pulps

• Pickles, chutney, sauces etc.

• Tomato products like paste, puree and ketchup

• Fruit jam, marmalade, crush, squashes, juices etc.

• Canned fruits and vegetables etc.

• Frozen products like frozen peas, cauliflower etc.


India has made a good progress on the horticultural map of the world.Boosted by rising consumer demand owing to better health awareness and purchasing power, production of fruits and vegetables across India has increased this year with their total yield surpassing the production of food grains. Fruit & vegetable processing is driven by growing consumer demand for healthy and fresh products that are easily available and require minimal preparation time. Processing of fruits & vegetables increases their shelf-life. Since they are traded on a large scale, processing ensures that market demand of fruits & vegetables with standard quality is met. The vast production base offers India tremendous opportunities for export. India's exports of Processed Food was Rs. 26,067.64 Crores in 2015-16, which includes the share of products like Mango Pulp (Rs. 796.17Crores), Dried and Preserved Vegetable (Rs. 914.21 Crores), Other Processed Fruit and Vegetable (Rs. 2,900.33 Crores), Pulses (Rs. 1,603.22 Crores), Groundnuts (Rs. 4,046.05 Crores), Guargum (Rs. 3,233.87 Crores). The Indian food –processing industry is primarily export oriented. India’s geographical situation gives it the unique advantage of connectivity to Europe, the Middle East, Japan, Singapore, Thiland, Malaysia and Korea.

Fruit and vegetable processing industry has taken a new direction and is growing gradually with strong growth rate annually. Infrastructure development for processing may take this industry to the new heights in the years to come with the help of sufficient exports and investments. Fruit and vegetable processing is done widely in the food and beverage industry.Fruits and vegetables are processed into a variety of products such as juices and concentrates, pulp, canned and dehydrated products, jams and jellies, pickles and chutneys etc. The extent of processing of fruits and vegetables varies from one country to another.


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Tags

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Osmotic Dehydration of Temperate and Subtropical Fruits (Osmosed amla, apricot, apple, citrus galgal peel, pear, peach, papaya, plum quince)- Manufacturing Plant, Detailed Project Report, Profile, Business Plan, Industry Trends, Market Research, Survey

It is paradoxical that out of the total annual production of about 20 million tones of fruits, nearly 25% is lost due to spoilage during handling, transportation, processing, marketing and for lack of cold storage facilities. Hardly one percent of the total production of fruits and vegetables is utilized for processing and preservation. Even if one percent of this spoilage of fruits is prevented at the production centers by converting them into dehydrated products, there will be a saving of 20 million rupees to the horticulture wealth of the country. Fruits and vegetable preservation techniques based on canning, freezing and expensive packaging raise the cost of finished products manifold. Any dehydrated product will be cheaper in terms of canned and frozen products. Minimum labor requirement for production and packing and reduced distribution costs are the other advantages of the dehydrated products. An insignificant quantity of dehydrated fruit products are produced mainly from banana, mango, apricot and plums in the form of figs, leather and whole fruit. But these are spoiled during storage due to non-enzymatic browning, mold growth and also lead to irreversible textural changes in the product. Recently, instead of seeking stable products through extensive removal of water, interest is focused on the development of stable products by osmotic dehydration. Advantages of dehydration by direct osmosis over conventional methods are that it conserves the color, flavor and nutritive value of the fruit. Enzymatic browning does not occur during processing but the product may require protection to prevent subsequent browning. The fruit preservation industry has remained static in terms of products, therefore, has to look forward to the production and marketing of new products for the survival and growth on one hand and meet the demands of consumer’s new tastes and preferences on the other hand. Size independent techniques have been developed to produce osmosed dried quality product from perishable temperate and subtropical fruits e.g. amla, apple peach, apricot, plum, pear, cherries, quince, papaya, citrus galgal peel etc. The plant will work for 2 shifts of 8 hours each a day for 300 days a year. The plant is capable of processing a variety of seasonal fruits.
Plant capacity: 2 Tonnes / batch or 8 Tonnes / day, running 4 batches a day.Plant & machinery: 110 Lakh
Working capital: 63T.C.I: 208
Return: 1.00%Break even: N/A
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FROZEN FOODS HAVING GOOD EXPORT AND DOMESTIC DEMAND - Manufacturing Plant, Detailed Project Report, Profile, Business Plan, Industry Trends, Market Research, Survey, Manufacturing Process, Machinery, Raw Materials, Feasibility Study, Cost of Project

It is part of age-old human experience that food remains in fresh condition longer in cool than in warm weather. Hence it is not surprising that one of the first applications of mechanical refrigeration was to cool perishable food to prolong their storage life. It was claimed in 1968 that there were 2823 types of frozen foods, including 639 types of frozen vegetables, 446 frozen deserts, and 448 types of frozen seafood. It is further stated that 58% of the volume of frozen foods is fruit juices and vegetables. It is also said that frozen soups account for 11.4% and baked goods for 10.1%. Before freezing, it is necessary to blanch the product to destroy enzymes, which would result in off-flavours and consequent quality deterioration. Rapid freezing is important, since just as with ice cream, it results in a smoother product having smaller ice crystals and a more natural body and texture. In the first freezing systems the product was frozen by being subjected to high velocity air at temp. as low as 400F. The next important was that of the birds eye system, in which the product was frozen extremely rapidly, by being clamped tightly between very old refrigerated plants at – 20 to – 400F. This gave very rapid heat transfer and quick cooling resulting in marked improvement in the quality of both and vegetables the details of the system vary somewhat with the product the rate of freezing depends upon the size of packages but in usually on the order of ½ hr to 1 hr. Calculation of Refrigeration Requirements: Fruits and Vegetables are high in water content, and are absorbed much refrigeration. FREEZING Many vegetables are seasonal crops, abundant at certain times of the year, and not readily available at other times of the year. In order to extend availability all year round, methods of preservation are needed. These methods may alter the characteristics of the vegetables; some to a small extent, some to a large extent. They may also be effective over different time periods. Some extend shelf life by only a few weeks, some give a shelf-life of many months. The changes in the tissue characteristics consequent upon the preservation technique may be more market where long storage lives are required. for long-term storage, extending from months to years, canning (in which product is placed in a hermetically sealed container, and then heated sufficiently to achieve sterility) and freezing (in which product is cooled down to temperatures below – 200C and maintained at these temperatures) are the primary preservation techniques. Freezing is often preferred over canning, because the alternations to the tissues, such as softening and colour changes, may be less marked. Preservation by freezing makes use of the phenomenon that rates of chemical change are generally reduced at lower temperatures. Rates of physical change, too, may be reduced at sufficiently low temperatures, so that a product may be stored at low temperatures for extended periods without there being too much change in its properties compared to those it had at the commencement of the storage period. The freezing process itself, however, may result in change. There are commodities, such as lettuce, preservation of that particular commodity. It is generally true that the lower the temperature of storage, the slower the rate of change in properties. Because freezing involves the separation of some of the water in the product as ice, with consequent increase in the concentrations in the unfrozen phase, and potential crystallization or precipitation of other components, the rate of deterioration may be affected by factors other than the temperature linked slowdown. Higher solute concentrations may induce increased rates of change in some chemical processes (1). Also, low temperatures may enhance the rates of some crystallization processes. The rates of change in frozen systems could then be a complex function of temperature. There may be a temperature region with enhanced rates of change just below 00C in some systems. However, at sufficiently low temperatures, of rates of change will reduce. This is illustrated schematically in Figure. The upper line illustrates rate enhancement due to freezing. The lower line illustrates rate inhibition due to freezing. The centre line represents the rate to be expected on the predictions of the Arhenius rate expression. The arhenius expression in inappropriate for use in frozen systems, as it does not allow for the complex changes, which accompany the separation of crystalline ice, but assumes the system stays on uniform phase. It has recently been shown that, in systems containing ice, the temperature dependence of the kinetics in the unfrozen phase may better be described by an equation, known as the Williams-Landel-Ferry equation, which describes the temperature dependence of kinetics in rubbery systems. To-day frozen foods are available in retail and institutional outlets over all areas of the country. The total annual commercial production is estimated to be more than ten billion pounds. Obviously, what is produced must be marketed. To day some 250,000 retail stores have frozen food departments and 75 percent of the Industry out put is sold through supermarkets. The distribution channels of produce run through a long chain of middlemen by and large the processing industry gets its few materials from the maindis or wholesales markets. There are of course a few large units who have their orchard and farms. But even these depend extensively on mandis. The industry does not get preferential treatment in credit allocations. The raw materials used by it being highly perishable, the financial reckoning of security is extremely conservative. However, finished products are subjected to the usual norms for purposes of bank financing.
Plant capacity: -Plant & machinery: -
Working capital: -T.C.I: -
Return: 1.00%Break even: N/A
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TOMATO PULP - 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

Tomato pulp is very much popular item derived from tomato fruit. It is a ground form of tomato having only 6% solid content. A wide variety of products are available by processing tomato pulp. Tomato pulp is used for the production of a wide variety of tomato products like sauce, ketchup, juice, etc. By adding proper additions and keeping under specified conditions, tomato pulp can be preserved for a longer period. Other items like puree and cocktail. Processed fruits and vegetables have a very good potential in the export market. The food processing industry has a higher employment potential with a relatively low investment hence, there exists vast areas for new entrants for the development of this industry.
Plant capacity: 10,000 Bottles/Day Plant & machinery: 19 Lakhs
Working capital: -T.C.I: 158 Lakhs
Return: 51.00%Break even: 37.00%
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FILTERATION AND AIRTIGHT PACKING OF COCONUT OIL - Manufacturing Plant, Detailed Project Report, Profile, Business Plan, Industry Trends, Market Research, Survey, Manufacturing Process, Machinery, Raw Materials, Feasibility Study, Investment Opportunities

Coconut oil, also known as coconut butter, is a tropical oil with many applications. It is extracted from copra (derived from the word "kopra" which means dried coconut). Coconut oil constitutes seven percent of the total export income of the Philippines, the world's largest exporter of the product. Coconut oil is a fat consisting of about 90% saturated fat. The oil contains predominantly medium chain triglycerides, with roughly 92% saturated fatty acids, 6% monounsaturated fatty acids, and 2% polyunsaturated fatty acids. Of the saturated fatty acids, coconut oil is primarily 44.6% lauric acid, 16.8% myristic acid a 8.2% palmitic acid and 8% caprylic acid, although it contains seven different saturated fatty acids in total. Its only monounsaturated fatty acid is oleic acid while its only polyunsaturated fatty acid is linoleic acid. Unrefined coconut oil melts at 24-25°C (76°F) and smokes at 170°C (350°F),while refined coconut oil has a higher smoke point of 232°C (450°F). Among the most stable of all oils, coconut oil is slow to oxidize and thus resistant to rancidity, lasting up to two years due to its high saturated fat content.[citation needed] In order to extend shelf life, it is best stored in solid form (i.e. below 24.5°C [76°F]). Coconut oil is used in volume quantities for making margarine, soap and cosmetics.Hydrogenated or partially-hydrogenated coconut oil is often used in non-dairy creamers, and snack foods.Fractionated coconut oil is also used in the manufacture of essences, massage oils and cosmetics Coconut oil is an important component of many industrial lubricants, for example in the cold rolling of steel strip.Coconut oil has to be refined and filtered, and then only it can be used for edible purposes. The fine primary functions for are: hygiene, protection, customer convenience, identification & sales appeal and facts. Coconut oil is used in India as a cooking fat, hair oil, body oil and industrial oil. Coconut oil is made from fully dried copra having maximum moisture content of six per cent. Steam cooking of copra is also practised by some millers to enhance the quality and aroma of oil. Coconut oil is marketed in bulk as well as in packs ranging from sachets containing 5 ml. to 15kg tins. The branded coconut oil in small packs is mainly marketed as hair oil and body oil. There are several brands known for their superior grade oil which have export market throughout the world. India has unbeatable quality advantage in this sector. Refined coconut oil is also manufactured in the country for industrial uses. Refined coconut oil is mainly used in the manufacture of biscuits, chocolates and other confectionery items, ice cream, pharmaceutical products and costly paints. Generally, filtered coconut oil is used for cooking and toiletry purposes. India accounts for nearly 20% of global coconut output. Coconut oil is the main cooking oil in the south Indian State of Kerala. Kerala, Tamil Nadu, Andhra Pradesh and Maharashtra are leading producers of coconut in the country. Kerala and Tamil Nadu are the major centres of coconut oil and copra in the country. Besides cooking coconut oil is also used extensively on cosmetics, toiletries, hair tonics and slew of other industries. The price of coconut oil is shaped by variations in production, global demand and supply situation and price of other vegetable oils.
Plant capacity: 600 Tons/Annum Plant & machinery: 19 Lakhs
Working capital: -T.C.I: Cost of Project : 94 Lakhs
Return: 43.00%Break even: 60.00%
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FILTRATION AND AIRTIGHT PACKING OF COCONUT OIL - Manufacturing Plant, Detailed Project Report, Profile, Business Plan, Industry Trends, Market Research, Survey, Manufacturing Process, Machinery, Raw Materials, Feasibility Study, Investment Opportunities

Coconut oil, also known as coconut butter, is a tropical oil with many applications. It is extracted from copra (derived from the word "kopra" which means dried coconut). Coconut oil constitutes seven percent of the total export income of the Philippines, the world's largest exporter of the product. Coconut oil is a fat consisting of about 90% saturated fat. The oil contains predominantly medium chain triglycerides, with roughly 92% saturated fatty acids, 6% monounsaturated fatty acids, and 2% polyunsaturated fatty acids. Of the saturated fatty acids, coconut oil is primarily 44.6% lauric acid, 16.8% myristic acid a 8.2% palmitic acid and 8% caprylic acid, although it contains seven different saturated fatty acids in total. Its only monounsaturated fatty acid is oleic acid while its only polyunsaturated fatty acid is linoleic acid. Unrefined coconut oil melts at 24-25°C (76°F) and smokes at 170°C (350°F),while refined coconut oil has a higher smoke point of 232°C (450°F). Among the most stable of all oils, coconut oil is slow to oxidize and thus resistant to rancidity, lasting up to two years due to its high saturated fat content.[citation needed] In order to extend shelf life, it is best stored in solid form (i.e. below 24.5°C [76°F]). Coconut oil is used in volume quantities for making margarine, soap and cosmetics.Hydrogenated or partially-hydrogenated coconut oil is often used in non-dairy creamers, and snack foods.Fractionated coconut oil is also used in the manufacture of essences, massage oils and cosmetics Coconut oil is an important component of many industrial lubricants, for example in the cold rolling of steel strip.Coconut oil has to be refined and filtered, and then only it can be used for edible purposes. The fine primary functions for are: hygiene, protection, customer convenience, identification & sales appeal and facts. Coconut oil is used in India as a cooking fat, hair oil, body oil and industrial oil. Coconut oil is made from fully dried copra having maximum moisture content of six per cent. Steam cooking of copra is also practised by some millers to enhance the quality and aroma of oil. Coconut oil is marketed in bulk as well as in packs ranging from sachets containing 5 ml. to 15kg tins. The branded coconut oil in small packs is mainly marketed as hair oil and body oil. There are several brands known for their superior grade oil which have export market throughout the world. India has unbeatable quality advantage in this sector. Refined coconut oil is also manufactured in the country for industrial uses. Refined coconut oil is mainly used in the manufacture of biscuits, chocolates and other confectionery items, ice cream, pharmaceutical products and costly paints. Generally, filtered coconut oil is used for cooking and toiletry purposes. India accounts for nearly 20% of global coconut output. Coconut oil is the main cooking oil in the south Indian State of Kerala. Kerala, Tamil Nadu, Andhra Pradesh and Maharashtra are leading producers of coconut in the country. Kerala and Tamil Nadu are the major centres of coconut oil and copra in the country. Besides cooking coconut oil is also used extensively on cosmetics, toiletries, hair tonics and slew of other industries. The price of coconut oil is shaped by variations in production, global demand and supply situation and price of other vegetable oils.
Plant capacity: 600 Tons/Annum Plant & machinery: 19 Lakhs
Working capital: -T.C.I: Cost of Project : 94 Lakhs
Return: 43.00%Break even: 60.00%
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Refined Vegetable Oil - 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

Refined vegetable oil is considered to be high quality edible oil because of its non-cholesterol properties. Its main use in the world is in cooking, pharmaceuticals, bakery goods & other edible products. In refined vegetable oil, the term refining is applied to the operation of pretreatment and de-acidification or neutralization, its complete process involves bleaching & deodorization. The oil is basically produced from four different seeds which are edible in nature. The demand of refined vegetable oil is increasing day by day because of its large consumption in bakery & pharmaceuticals.
Plant capacity: 75 MT / DayPlant & machinery: 141 Lakhs
Working capital: -T.C.I: 3395 Lakhs
Return: 55.00%Break even: 22.00%
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Processing Unit of Bael, Pine apple, Lychee Juices - Manufacturing Plant, Detailed Project Report, Profile, Business Plan, Industry Trends, Market Research, Survey, Manufacturing Process, Machinery, Raw Materials, Feasibility Study, Production Schedule

Processing Unit of Bael, Pine apple, Lychee Juices Bael (Aegle marmelos) is a fruit-bearing tree indigenous to dry forests on hills and plains of central and southern India, southern Nepal, Sri Lanka, Myanmar, Pakistan, Bangladesh, Nepal, Vietnam, Laos, Cambodia and Thailand. It is cultivated throughout India, as well as in Sri Lanka, northern Malay Peninsula, Java and in the Philippines. It is also popularly known as Bilva, Bilwa, Bel, Kuvalam, Koovalam, Madtoum, or Beli fruit, Bengal quince, stone apple, and wood apple. The tree, which is the only species in the genus Aegle, grows up to 18 meters tall and bears thorns and fragrant flowers. It has a woody-skinned, smooth fruit 5-15 cm in diameter. The skin of some forms of the fruit is so hard it must be cracked open with a hammer. It has numerous seeds, which are densely covered with fibrous hairs and are embedded in a thick, gluey, aromatic pulp. Pineapple contains a proteolytic enzyme bromelain, which digests food by breaking down protein. Pineapple juice can thus be used as a marinade and tenderizer for meat. The enzymes in pineapples can interfere with the preparation of some foods, such as jelly or other gelatin-based desserts. The Lychee (Litchi chinensis), also spelled Litchi (the U.S. FDA spelling) or Laichi and Lichu. The fruit is a drupe, 3–4 cm long and 3 cm in diameter. The outside is covered by a pink-red, roughly-textured rind that is inedible but easily removed. The inside consists of a layer of sweet, translucent white flesh, rich in vitamin C, with a texture somewhat similar to that of a grape. Juice is a liquid naturally contained in fruit or vegetable tissue. Juice is prepared by mechanically squeezing or macerating fresh fruits or vegetables without the application of heat or solvents. For example, orange juice is the liquid extract of the fruit of the orange tree. It may be prepared in the home from fresh fruits and vegetables using variety of hand or electric juicers. The common methods for preservation and processing of fruit Juices include canning, pasteurization, freezing, evaporation and spray drying. The popular Juices include but arr not limited to apple, orange grape fruit, pineapple, tomato, mango, carrot, grape, cranberry and pomegranate. It has become increasingly popular to combine a variety of fruits into single juice drinks. Juices are often is rich in vitamin C, while prune Juice is associated with a digestive health benefit. India is the 2nd largest market for foods and vegetables in the world. The total production of foods and vegetable is estimated to be around 148.5 million tonnes, out of which fruits accounts for only 48.5 million tonnes and rest 100 million tonnes for vegetables.
Plant capacity: 10,000 Bottles / Day (Pineapple, Lychee, Bael Juices)Plant & machinery: 48 Lakhs
Working capital: -T.C.I: 166 Lakhs
Return: 61.00%Break even: 34.00%
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Caramel Color from Sugar - 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

Caramel color is one of the most widely used colorants in foods. It is also called the color of burnt sugar. It is made by heating food grade carbohydrates, generally a high dextrose-containing starch hydrolysate or corn syrup. It can produce color ranging from light brown to almost black and this color strength is called its tinctorial power (the absorbency at 560 nanometers measured by spectrophotometer). Caramel colour is a colloid. Caramelization is one of the most important types of browning processes in foods, together with Maillard reactions and enzymatic browning. It causes important changes in foods, not only in colour but also in flavour. It is enzymatic browning reaction. It occurs during dry heating and roasting of foods with a high concentration of carbohydrates (sugars) caramels used to colour soft drinks should be negatively charged to prevent reaction with phosphates which causes precipitation and loss of colour. On other hand, caramels used for bakery goods should be positively charged. There is good market demand of caramel colour. New entrepreneurs can well venture into this field.
Plant capacity: 300 MT / AnnumPlant & machinery: 33 Lakhs
Working capital: -T.C.I: Cost of Project : 113 Lakh
Return: 41.00%Break even: 56.00%
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Ginger Storage - 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

A genus of rhizomatous herbs distributed in the tropics of the world. Fourteen, species are reported to occur in India Z-officinale, which is the main source of ginger, is cultivated on a large scale in India. It is also used for medicinal purposes; major ginger-producing areas of the world are India, Malaysia, China, and West Indies. Two types of edible gingers are grown, the large type is known as chinese ginger and the small type known as Japanese Ginger. Only the former type is grown to any great extent. Preserved ginger is prepared by peeling off the thick scaly skin of the boiled roots, followed by boiling in a sugar solution. Dried ginger is the most common form in many areas and is of a light-buff coloration. Ginger oil is also available as food flavouring. There are two types of Indian ginger Cochin ginger, and Calicut ginger. Indian ginger is more starchy and is almost as pungent on Jamaican ginger but is less agreeable in odour. The ginger rhizome is to be stored from the time of harvesting in December to the time of sowing during April-May, a period of 250-300 days but it is a highly perishable item and is susceptible to attack by soil borne fungi, insects, and white ants, well developed and disease free rhizomes are selected for seed. The rhizomes are considered useful in diarrhea and colic and are sometimes used medicinally. The export market is also quite favourable for all these products. Hence, ginger cultivation yields good result for new investor and finds the trade is lucrative.
Plant capacity: 750 TonPlant & machinery: 3 Lakhs
Working capital: -T.C.I: 47 Lakhs
Return: 52.00%Break even: 40.00%
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Ginger Processing (Peeling, Drying, Grinding, Bleaching of Fresh Ginger)- Manufacturing Plant, Detailed Project Report, Profile, Business Plan, Industry Trends, Market Research, Survey, Manufacturing Process, Machinery, Raw Materials, Feasibility Study

Ginger was one of the first of the oriental species to be introduced into Europe and later to the Americas. The first year crop is one of the best quality. Regrowth of inferior and is known as rhatoon ginger. There are several forms of ginger. Dried ginger is prepared by drying the peeled roots in the sun. Black ginger is made by boiling the roots in line water prior to peeling white ginger is made by bleaching the roots. It is a widely grown crop of our country. A genus of rhizomatous herbs distributed in the tropics of the old world, chiefly in India, East Asia and Malaysia. Fourteen, species are reported to occur in India Z-officinale, which is the main source of ginger, is cultivated on a large scale in India. The ginger of commerce is prepared from the underground stem or rhizome of Zingiber officinale Rescue. It is also used for medicinal purposes. Major ginger-producing areas of the world are India, Malaya, China, West Africa, and the West Indies. Two types of edible gingers are grown, the large type known locally as Chinese ginger and the small type known as Japanese Ginger. Only the former type is grown to any great extent. Most of the planting area are in small areas. There are two types of Indian ginger cochin ginger, and Calicut ginger, which comes from Kerala, is the peeled type, light brown to yellowish gray externally and other Calicut ginger, frozen Malabar is orange or reddish. Indian ginger is more starchy and is almost as pungent on Jamaican ginger but is less agreeable in odour. Indian ginger has a faint lemon like odour due to the presence of a small quality of citral. Indian species logo and Brand promotion market invention and special subsides are expected to boost-ginger production. Hence ginger cultivation yields good result for new investor and finds the trade is lucrative. The export market is also quote favourable for all these products.
Plant capacity: 5 MT/DayPlant & machinery: 37 Lakhs
Working capital: -T.C.I: 246 Lakhs
Return: 41.00%Break even: 37.00%
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Information
  • One Lac / Lakh / Lakhs is equivalent to one hundred thousand (100,000)
  • One Crore is equivalent to ten million (10,000,000)
  • T.C.I is Total Capital Investment
  • We can modify the project capacity and project cost as per your requirement.
  • We can also prepare project report on any subject as per your requirement.
  • Caution: The project's cost, capacity and return are subject to change without any notice. Future projects may have different values of project cost, capacity or return.

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About NIIR PROJECT CONSULTANCY SERVICES

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NIIR PROJECT CONSULTANCY SERVICES (NPCS) is a reliable name in the industrial world for offering integrated technical consultancy services. NPCS is manned by engineers, planners, specialists, financial experts, economic analysts and design specialists with extensive experience in the related industries.

Our various services are: Detailed Project Report, Business Plan for Manufacturing Plant, Start-up Ideas, Business Ideas for Entrepreneurs, Start up Business Opportunities, entrepreneurship projects, Successful Business Plan, Industry Trends, Market Research, Manufacturing Process, Machinery, Raw Materials, project report, Cost and Revenue, Pre-feasibility study for Profitable Manufacturing Business, Project Identification, Project Feasibility and Market Study, Identification of Profitable Industrial Project Opportunities, Business Opportunities, Investment Opportunities for Most Profitable Business in India, Manufacturing Business Ideas, Preparation of Project Profile, Pre-Investment and Pre-Feasibility Study, Market Research Study, Preparation of Techno-Economic Feasibility Report, Identification and Selection of Plant, Process, Equipment, General Guidance, Startup Help, Technical and Commercial Counseling for setting up new industrial project and Most Profitable Small Scale Business.

NPCS also publishes varies process technology, technical, reference, self employment and startup books, directory, business and industry database, bankable detailed project report, market research report on various industries, small scale industry and profit making business. Besides being used by manufacturers, industrialists and entrepreneurs, our publications are also used by professionals including project engineers, information services bureau, consultants and project consultancy firms as one of the input in their research.

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