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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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Dehydrated Onion

Onion is one of the most important commercial vegetable crops grown in India. It contains vitamin B and a trace of vitamin C and also traces of iron and calcium.All onions for processing are grown from specific varieties best suited for dehydration. The main advantages of dehydrated onions are that they are easy to store, being lighter in weight and smaller in bulk than fresh or other processed onions. They are cheap to pack compared with canned goods. There are different types of dehydrated onion in the market. Dehydrated onions are used chiefly as a constituent in various food products i.e. they are sold to manufacturing concerns as an industrial raw material and demand for dehydrated onions is a function of the demand of these food products. There is a big market in the metro cities and urban pockets. Dehydration industry can grow faster provided awareness and acceptance of such products grows in the domestic market. According to industry estimates, the domestic consumption is pegged at a tenth of 55,000 tonnes produced annually. The domestic consumption is largely driven by institutional buyers such as star hotels and restaurants.Thus, as an entrepreneur this project offers an exciting opportunity to you. Few Indian major players are as under • Darshan Foods Pvt. Ltd. • Garlico Industries Ltd. • Kasaar Innovative Foods Ltd. • L M P Gujarat Agro Exports Ltd. • Meghmani Organics Ltd. • Orient Vegetexpo Ltd. • S Y P Agro Foods Ltd.
Plant capacity: Dehydrated Onion Sliced/Chopped: 1000Mt/annum Cattle Feed as by product : 700Mt/annumPlant & machinery: 79 lakhs
Working capital: -T.C.I: Cost of Project : Rs 236 lakhs
Return: 27.00%Break even: 55.00%
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Indian vegetable basket is incomplete without mentioning the king of vegetables-potato-a sustaining force and a culinary delight. Potato powder is increasingly being used in a variety of food preparations like snack foods, soups, curries and other dishes as a thickening agent. The demand is much more than the supply at present and is likely to grow with the increasing popularity of the snack foods and other items where potato powder is used as input. In India potato is largely cultivated. So it is a good idea to make potato powder from raw potato. Potato powder ranks quite high in its supply of principal nutrients like protein, fiber and carbohydrates. Potato Powder can be used in Food, Beverage, Pharmaceutical, Health & Personal care products, Agriculture/Animal Feed/Poultry. Potato Powder is often used in noodles, wine, gums, cocktail, nuts, hot dogs, bakery cream, instant soups and sauces. The demand of potato powder is growing continuously in India due to their increased usage in fried snacks (AluBhujiya), extruded products, soup powders, pasta, fabricated chips and French fries. According to projections, India, which presently produces about 25 million tonnes of potatoes per annum, will be producing about 50 million tonnes per annum by 2020.Thus, due to demand it is a good project for entrepreneurs to invest. Few Indian major players are as under • Balaji Wafers Pvt. Ltd. • Garlico Industries Ltd. • Indian Food Fermentations Ltd. • Merino Industries Ltd. • Shree Basukinath Food Processors Ltd. • Southern Health Foods Pvt. Ltd.
Plant capacity: 1200 MT/annumPlant & machinery: Rs 135 lakhs
Working capital: -T.C.I: Cost of Project : Rs 397 lakhs
Return: 24.00%Break even: 53.00%
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Fruit Juice in Aseptic Packaging

A freshly squeezed orange or fresh pulped and strained apple would supply a fruit juice drink for immediate consumption, but to expect it to maintain its quality for even a day or two was tempting providence. Nowadays, with the benefit of ultra-high temperature (UHT) pasteurization, aseptic packaging techniques and systems, pressed juices can be stored for extended periods with very little deterioration in quality. Previously, reliance had to be places upon the use of preservatives and ‘classical’ pasteurization at lower temperatures (70ºC+) and longer holding times.Advances in instrumental analytical techniques have made it possible to identify those chemicals in natural extracts (whether of fruit or botanical origin) that provide the characteristic flavorprofile. This analytical knowledge, apart from leading the way to ‘designer drinks’, has also served to maintain and standardize the quality of a range of beverage types that still base their success upon traditional fruit juice systems. The majority of the active flavor components of most fruit types have been identified (TNO-CIVO) and provide the beverage technologist with a basis for the addition of certain characters in the development of a new product. The increasing numbers of health-conscious consumers in India, especially in the country’s urban areas, who are more focused on functionality and nutrition in their beverages rather than just their thirst quenching properties and convenience, drove the positive sales growth seen in juice in 2016. India fruit juice based beverages market was valued at INR billion in FY’2014 and has inclined from INR billion in FY’2010 registering a CAGR of over 21.6% during FY'2010-14. The growth of the market over this period has been fueled by the growing urbanization, rising disposable income and surging middle class. Fruit based beverages are largely consumed by the urban population, particularly by the middle class and upper class segment of the Indian population. The increasing disposable income and rising occurrences of diseases resulting from unhealthy lifestyles have greatly impacted the growth curve of the market over the years. The fruit-based beverages category is one of the fastest growing categories, and has grown at a CAGR of over 30% over the past decade. At present, the Indian juices market is valued at INR 1100 crore (USD 200 million) and is projected to grow at a CAGR of 15% over the next three years. Due to heavy demand it is a good project for entrepreneurs to invest.
Plant capacity: 3,750,000 Ltrs. /annumPlant & machinery: 96 lakhs
Working capital: -T.C.I: Cost of Project:1144 lakhs
Return: 3.00%Break even: 85.00%
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Organic Dragon Fruit Farming

Dragon Fruit stems are scandent (climbing habit), creeping, sprawling or clambering, and branch profusely. There can be 4-7 of them, between 5 and 10 m or longer, with joints from 30–120 cm or longer, and 10–12 cm thick; with generally three ribs; margins are corneous (horn-like) with age, and undulate. The fruit is oblong to oval, to 6–12 cm long, 4–9 cm thick, red with large bracteoles, with white pulp and are edible; seeds are black. Dragon Fruit or Pitaya grows best in uniformly distributed rainfall throughout the year. It prefers free draining soil with sandy to clay loam types, 5.3 to 6.7 pH and high organic matter. However, Pitaya is also grown successfully in sandy soils. Pitaya is shallow rooted with most roots concentrated on top 15- 30 cm soil depth. India gets a taste of exotic dragon fruit. This fruit of a vine-like cactus has white flesh peppered with tiny edible black seeds. Its popularity is growing beyond metros to other cities, particularly in south India. The fruit was selling for about US$10 per kg, according to, director of the Ministry of Agriculture and Rural Development. Vietnamese dragon fruit is selling well in Chinese and Vietnamese in the US, said Mr Dat, who has been on a fact-finding trip in the country. As a whole there is a good scope for new entrepreneur to invest in this business.
Plant capacity: 7200 Kgs/dayPlant & machinery: 1316 lakhs
Working capital: -T.C.I: Cost of Project : Rs 3183 lakhs
Return: 133.00%Break even: 15.00%
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Green Peas Processing and Preservation using IQF Technology

The pea (Pisum sativum) is one of the oldest vegetable crops to be cultivated. Its culture reaches so far back into the past that the wild ancestor is unknown to us. The crop belongs to the legume family (Leguminosae) and is one of the most important vegetables in India. Short stalked green pods which appear during late winter or spring. The pods measure about 2-3 inches long, swollen or compressed, straight or slightly curved, filled with single row of 2-10 light green color smooth edible seeds. Freeze drying is a relatively recent method of preserving food. It involves freezing the food, then removing almost all the moisture in a vacuum chamber, and finally sealing the food in an airtight container. Freeze-dried food has many advantages. Because as much as 98% of the water content has been removed, the food is extremely lightweight, which significantly reduces the cost of shipping. ? Indians generally prefer green and fresh vegetables but they are available only during seasons. India is the world's 2nd largest producer of food next to China, and has the potential of being the biggest within the food and agricultural sector. “India Frozen Food Market By Product Type, By Organized Vs Unorganized, Competition Forecast and Opportunities, 2011 - 2021”, frozen food market in India is projected to register a CAGR of 15% during 2016-2021. As a whole you can invest in this project without risk and earn profit. Few Indian major players are as under • Coduras Exports Ltd. • Gujarat Dehyd Foods Ltd. • Pagro Foods Ltd. • Tirupati Vegpro (India) Ltd. • Welga Foods Ltd.
Plant capacity: Dehydrated Green Peas : 4,000 Kgs. /Day By Product Pea Hull: 4,750 Kgs. /DayPlant & machinery: 302 lakhs
Working capital: -T.C.I: Cost of Project: Rs 558 lakhs
Return: 25.00%Break even: 51.00%
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Pickles, Murabbas, Sauces & Squashes

Pickle is form of a relish that is made up of either vegetables or fruits that is preserved in brine or vinegar. Pickles are made my immersing the fruits or vegetables in the brine or vinegar solution and stored for a period of time during which the ingredients goes through the pickling process and acquire the desired taste. Pickles are usually sweet or sour in taste and are often spicy. Pickles are prepared to preserve or expand the lifespan of a particular fruit, vegetable or a mix of both, by either anaerobic fermentation in brine or immersion in vinegar. This process typically affects the texture and flavour of the pickles which are then widely consumed with meals as taste enhancers. They are also consumed as toppings in sandwiches, hamburgers and hotdogs. Most pickles are also known for their health benefits as they improve digestion, supply essential minerals and vitamins, reduce ulcers and possess anti-oxidant properties. Global Industry Trends, Share, Size, Growth, Opportunity and Forecast 2018-2023”, the global pickles market reached a value of US$ 10 Billion in 2017. Sauces have been an integral part in the global food culture. The growing urbanization, high disposable income, and increased interest in multi-cuisine culture are expected to drive the market for these products. Owing to the growing product innovations and product differentiation, the global market for sauces is expected to cross USD 38.8 billion by 2023 at a CAGR of 4.9%. The rising demand for spices and ethnic food around the world and changing eating patterns with the adoption of multi-cuisine cooking have been the major driving forces for the market growth of sauces. The demand for different kinds of sauces across the Asia-Pacific region shows the diversified trend of the industry. Squash is a concentrated syrup which is made up of fruit. Squash is generally non-alcoholic in nature as it is not fermented. Generally while manufacturing squash sugar is added, but now a days few company offers sugar free squash. In modern squash, food coloring and additional flavors are also added. In traditional squash some sort of herbal extract such as ginger extract and elderflower extract are also added to enhance the quality of the squash. Squash are also known as cordial. Squash are also used mixed with alcoholic drinks in order to make cocktails. Orange and lime base are the most commonly used squash in any social event. Squash has a large market share in the global market of fruit juices. Squash is very popular in Denmark, India, United Kingdom, Bangladesh, Argentina, Pakistan, Ireland, Indonesia, Israel, Norway, Sweden, South Africa, Cyprus, Kenya, Australia, China and New Zealand. Squash Market size will witness potential growth owing to its use in food and beverage industry. Strong demand for ready to serve beverages and change in preference from alcoholic and carbonated beverages to healthy drinks will increase their consumption. Growth in demand for natural sweeteners without artificial colours has surged its demand. Squash contains natural ingredients that are rich in vitamins and healthy choice as compared to aerated drinks and anticipated to boost squash market.
Plant capacity: -Plant & machinery: -
Working capital: -T.C.I: -
Return: 1.00%Break even: N/A
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Papain Extraction from Papaya

Papain is a natural cysteine proteolytic enzyme present in mountain papaya (Vasconcellea cundinamarcensis) and papaya (Carica papaya). It is native to Latin America and is also called as papaya proteinase I. It is used to tenderize meat eaten as it breaks down tough meat fibers. Papain is an active component in powder form for meat tenderizers and has a huge demand in the global market. Papain also used in chemo-mechanical dental caries removal gel known as Papacarie, as a tooth whitener in mint sweets and toothpaste, to clean up dead tissue in chronic wounds, as a component of many enzymatic debriding preparations, and cell dissociation in cell culture preparations. The end-use industries of the papain include leather, food & beverages, detergents, cosmetic, tanning, optical, photographic, textile, and pharmaceutical. The North America papain market accounts for relatively high revenue share, followed by Western Europe papain market over the forecast period, attributed to relatively strong demand for papain and broad availability of raw material in the regions. Global papain market is segmented by end-use industry and by region. By end-use industry, the global papain market is sub-segmented as food & beverages, cosmetic, textile, pharmaceutical, other industries such as detergents, tanning, optical, photographic, etc. Among these, the pharmaceutical segment is expected to contribute to the significant revenue share with a relatively high growth rate over the forecast period in global papain market. A pharmaceutical segment follows food & beverages segment with a relatively high growth rate concerning both value and volume in the global papain market. Increasing consumer needs for soft textured meat products for use is anticipated to escalate the market demand for papain on a global level. Papain in powdered or liquids forms are extensively used in the meat industry. Increasing health awareness among consumers have a positive impact on natural proteolytic enzyme such as papain. These proteolytic enzymes are widely used in meat industry to tenderize or soften the meat fibres.
Plant capacity: -Plant & machinery: -
Working capital: -T.C.I: -
Return: 1.00%Break even: N/A
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Mango Pulp with Cold Storage

Mango is one of the most important tropical fruits in the world and currently ranked 5th in total world production among the major fruit crops. As mango is a seasonal fruit, about 20% of fruits are processed for products such as puree, nectar, leather, pickles, canned slices, and chutney. These products experience worldwide popularity and have also gained importance in national and international market. During processing of mango, by-products such as peel and kernel are generated. Mango Pulp is prepared from selected varieties of Fresh Mango Fruit. Fully matured Mangoes are harvested, quickly transported to the fruit processing plant, inspected and washed. Selected high quality fruits go to the controlled ripening chambers; Fully Ripened Mango fruits are then washed, blanched, pulped, deseeded, centrifuged, homogenized, concentrated when required, thermally processed and aseptically filled maintaining sterility. Currently, mango exports from the West African nation occupy second place in the region and over the last three years, this particular sector has witnessed great growth. The export of Senegal’s mangoes has greatly increased over the years. From 8,500 tons about 3 years ago and today we are exporting about 16,500 tons. In the countries of the region, production of export mangoes is spread over four months (from March to June), while in Senegal, production runs for 6 months (from May to October) with a window Export of 3 to 4 months. Depending on the region, the harvest takes place in May-June-July and in July-August-September. On the European market Senegal mainly exports mangoes variety Kent. The coloring of the fruit is exceptional: it is a major asset for the Senegal Origin. The year 2000 has been the turning point for Senegalese mango exports being the beginning of an ever-increasing export towards Europe; in just a few years, Senegal has become the second most important West African source of mangoes, after Ivory Coast. Senegal’s position on the European export market is ascertained with two very popular varieties: Kent and (to a lesser extent) Keith.
Plant capacity: Mango Pulp: 9,750 MT. per annum Mango Concentrate 4,875 MT. per annumPlant & machinery: 1885 Lakhs
Working capital: -T.C.I: Cost of Project: 3232 Lakhs
Return: 27.00%Break even: 47.00%
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Project Opportunities in Mango Pulp Processing Industry (Food & Agriculture Sector)

Project Opportunities in Mango Pulp Processing Industry (Food & Agriculture Sector). Mango Pulp Extraction Unit with Cold Storage India is the home of mangoes. A large number of varieties are found in almost all parts of the country. Mango Pulp is prepared from selected varieties of Fresh Mango Fruit. Fully matured Mangoes are harvested, quickly transported to the fruit processing plant, inspected and washed. Selected high quality fruits go to the controlled ripening chambers; Fully Ripened Mango fruits are then washed, blanched, pulped, deseeded, centrifuged, homogenized, concentrated when required, thermally processed and aseptically filled maintaining sterility. The preparation process includes cutting, de-stoning, refining and packing. In case of aseptic product the pulp is sterilized and packed in aseptic bags. The refined pulp is also packed in cans, hermetically sealed and retorted. Frozen pulp is pasteurized and deep-frozen in plate freezers. The process ensures that the natural flavour and aroma of the fruit is retained in the final product. Mango puree, which is often called as mango pulp, is a smooth and thick product which is processed in such way that the insoluble fibrous parts of the ripe mangoes are broken up. It retains all of the fruit juice and a huge portion of fibrous matter naturally, which is found naturally in the raw fruit. In few industries, the mango puree is pasteurized in order to increase its shelf life. In terms of consumption and import, the Middle-East region leads the market, followed by the European Union with over 20% of total world imports. The largest user of the mango puree in Europe is the fruit juice industry, but it also has applications in other segments such as ice cream and baby food industry as well. The market for mango pulp grew exponentially which is expected to continue. India is the leader among major mango growers with widely recognized variety of mangoes (primarily Alphonso, Totapuri and Kesar) being used in the manufacturing of pulp. Mango Pulp/Concentrate is perfectly suited for conversion to juices, nectars, drinks, jams, fruit cheese and various other kinds of beverages. It can also be used in puddings, bakery fillings, fruit meals for children and flavours for food industry, and also to make the most delicious ice creams, yoghurt and confectionery. Mango pulp is used as a major food ingredient in the making of mango juice, nectars, juice blends, dairy, bakery, baby food manufacturing, ice-creams etc. However, in recent years the popularity of mango has spread to the western markets with consumers showing interest in the taste. The US juice industry and fresh market has shown consistent interest in both fresh mango and its processed products. The US juice industry has been making more and more use of mango pulp in its orange juice blends. Two main clusters of Mango Pulp are there in the country, which has around 65 processing units with a good backward linkage of Alphonso and Totapuri variety of mangoes. These clusters are Chittoor in the state of Andhra Pradesh and Krishnagiri in the state of Tamil Nadu. Some of the Processing units are in the state of Maharashtra and Gujrat. India is largest mango pulp exporter in the world. Mango production is throughout India. However, most of the pulp industries are established in Southern and Western India and these regions account for major proportion of export that happens from India. The mango pulp industry in Krishnagiri district of Tamil Nadu is the second largest exporter of pulp in the country, generate between rupees 400 to 500 crores of foreign exchange annually. Krishnagiri district is also the second largest mango pulp producer in the country after Chittoor in Andhra Pradesh. The mango pulp is being exported to many countries, including UAE, European countries, Singapore and Malaysia. India Facts and Figures: India is also a major exporter of Mango Pulp in the world. The country has exported 1, 35,621.22 MT of Mango Pulp to the world for the worth of Rs. 864.97 crores / 129.29 USD Millions during the year 2016-17. India produces 350,000 tonnes of mango pulp annually, 50 per cent of the estimated 700,000 tonnes of global mango pulp production. It exports 200,000 tonnes of pulp, while 150,000 tonnes is consumed domestically. Mango pulp is an important value added product having good demand in domestic as well as international market. Changing food habits in the country has increased consumption of fruit and fruit products and hence market for fruit juice/concentrates/ powder/ slices/ dices have also increased. Increasing number of nuclear families in India particularly in urban and semi urban areas, and increasing number of working women in the country has increased demand of processed fruit products such as mango pulp and beverages. The prospects for mango pulp exporters India is on the upward swing as demand is growing exponentially. The mango fruit industry is gearing up to meet this increased demand and mango pulp manufacturers are investing in infrastructure and resources to cater to this. The Global Mango Pulp market seen an increasing growth due to the several benefits of mango Pulp such as it prevents cancer, prevents heart disease, helps lower cholesterol, improves digestion, prevents asthma, improves eye health, regulates blood pressure, and improves immunity and many other benefits. It also has a high amount of vitamin A, vitamin C, potassium, protein and fiber due to which it helps prevents infection in pregnant women and also helps prevent eye problem in newborns. It also enhances skin health due to the presence of carotenoids. 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Mango Pulp Processing Industry with Cold Storage, Project Opportunities in production of Mango Pulp (Food & Agriculture Processing)
Plant capacity: -Plant & machinery: -
Working capital: -T.C.I: -
Return: 1.00%Break even: N/A
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Mango Pulp & Slices

Mango Pulp is prepared from selected varieties of Fresh Mango Fruit. Fully matured Mangoes are harvested, quickly transported to the fruit processing plant, inspected and washed. Selected high quality fruits go to the controlled ripening chambers; Fully Ripened Mango fruits are then washed, blanched, pulped, deseeded, centrifuged, homogenized, concentrated when required, thermally processed and aseptically filled maintaining sterility. The preparation process includes cutting, de-stoning, refining and packing. In case of aseptic product the pulp is sterilized and packed in aseptic bags. Increasing consumption of mango products, increasing preference for highly versatile and sweet products, and rising awareness about nutritive products are driving the growth of the processed mango product market. The global processed mango product market is expected to reach US$ 2,043.1 Mn and US$ 31,669.0 Mn for primary processed mango product and secondary processed mango product respectively by 2026, expanding at a CAGR of 6.1% and 7% respectively from 2018 to 2026.
Plant capacity: -Plant & machinery: -
Working capital: -T.C.I: -
Return: 1.00%Break even: N/A
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  • 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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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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