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LIST OF PROFITABLE FOOD PROCESSING BUSINESS IDEAS

Food processing industry is of enormous significance for India's development because of the vital linkages and synergies that it promotes between the two pillars of our economy, industry and agriculture. Fast growth in the food processing sector and progressive improvement in the value addition chain are also of great importance for achieving favourable terms of trade for Indian agriculture both in the domestic and international markets. Even more important is the crucial contribution that an efficient food processing industry could make in the nation's food security. The simple fact that the post-harvest losses are about 25 to 30 per cent in our country should serve as an eye opener for all of us. Even marginal reductions in these losses are bound to give us great relief on the food security front as well as improve the income levels of the farmer.

The food processing industry of India is one of the largest in the world in terms of manufacture, use, export, and development.  The sector has immense potential to contribute to growth and employment opportunities of the country.

The Indian food industry is poised for huge growth, increasing its contribution in world food trade every year. In India, the food sector has emerged as a high-profit sector on the back of the scope it offers for value addition, particularly with the food processing industry getting recognized as a high-priority area.

The Indian food and grocery market is the world’s sixth largest, with retail contributing 70 per cent of the sales. It is projected to grow at the rate of 104 per cent, touching US$ 482 billion by 2020.

The Indian food processing industry accounts for 32 per cent of the country’s total food market, 14 per cent of manufacturing GDP, 13 per cent of India’s exports and six per cent of total industrial investment.

The food processing industry in India has a total turnover of around USD 65 billion which includes value added products of around USD 20.6 billion.

Food processing involves any type of value addition to agricultural or horticultural produce and the products that there follow. The grading, processing and packaging of foods all fall under this umbrella. The Food Processing Industry sector in India is a global contender in terms of production, consumption, exports and growth prospects.

India is expected to attract an investment of $10 billion in food processing sector and generate 1 million jobs in the next 3 years. The Food Processing Industry in India offers unique opportunities in production and export of processed food. It has a strong and dynamic food processing sector playing a vital role in diversifying the agricultural sector, improving value addition opportunities and creating surplus food for agro-food products.

 

 

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Production of Dehydrated Vegetables, Mushroom and Soup

Production of Dehydrated Vegetables, Mushroom and Soup. Start a Dehydrating Vegetables Business. Vegetable Dehydration and Processing Factory Dehydrating or drying of vegetables is one of the oldest and easiest methods of vegetable and food preservation. In dehydration water and moisture from a vegetables is removed, which makes them smaller and lighter, as well as stops microbial growth and hence longer shelf life. Dehydrated vegetables can be defined as a vegetable preserved and stored with the help of dehydration technique for a long period of time. There are various techniques of dehydration by which the vegetables can be preserved and can be consumed whenever needed as a fresh vegetable. Due to dehydration process the supply of vegetables is available during off season also. Vegetables are dried so that the storage stability can be enhanced which reduces transport weight also. Quality of dried products and energy consumption depends on the process of drying process. In dehydration process the moisture from the vegetables is removed, which stops the growth of bacteria, molds and yeast which normally spoils the food. Removing moisture from vegetables makes them smaller and lighter. Sun-drying of vegetables is the oldest method used since centuries, various modern techniques have been developed for commercial dehydration of vegetables. There are many benefits associated with dehydrated fruits and vegetables and they are given below: • Storage and preservation: Drying or dehydration is one of the most ancient and traditional methods of preserving food, and it helps remove any extra moisture so as to prevent any spoilage or decay. The foods can be dehydrated using the advanced dehydrators of today and this method makes for a great way or enjoying produce when they are out of season. This is an awesome alternative to freezing or canning foods. • Less Expensive Processed snacks cost quite a bit of money on their own, and healthy and organic dehydrated food cost even more. You can save a lot of money by buying fresh food in bulk and dehydrating it yourself. That way you can take advantage of any deals you find at your grocery store’s produce section by dehydrating it and storing it for later. This practice will also allow you to replace many store-bought snacks. All of this adds up, and you will find that you are spending a lot less in the long run. • Reduces Waste In the U.S. alone, we somehow manage to waste $165 billion worth of food every year. With a dehydrator, you can reduce waste by dehydrating foods that are coming close to spoiling. When your fresh fruit starts going soft, slice it up and put it in the food dehydrators. If you have meat that needs to be cooked, make some jerky. This method can help you from throwing out that sack of apples or bunch of bananas that you forgot about until they started turning brown. Simply slice them up and enjoy them later! • Convenience Dried fruit or vegetables is convenient to pack for anyone “on-the-go” because it doesn’t need to be refrigerated, it’s not messy or sticky, it’s compact and doesn’t take up a lot of space, it doesn’t weigh much, and it provides quick energy. • Nutritional Value Nutritiously, the heat from dehydrating does tend to destroy some vitamins in the food, but fortunately dried fruit retains all of its fiber and iron. Fiber is associated with lowering risk of certain cancers such as colorectal cancer and other gastrointestinal cancers. Also, a home dehydrator is not nearly as harsh on nutrients compared to the commercial process of drying. Dried fruit contains no fat, cholesterol, or sodium. Another perk of using your own dehydrator—you can ensure no additives or preservatives, and also use organic when desired. The food industry is witnessing a substantial growth over the last decade. Dehydrated fruits & vegetables are in high demand among the food processors, owing to the advantage of their out of season availability. The significant factor driving the growth of the dehydrated fruits & vegetables market is the increased shelf life of the product. Increased vegan population and intake of fruits & vegetables for nutrition, are boosting the growth of the market. The development of the food technology is also adding fuel to the growth of the market. The hectic lifestyles of the people, coupled with the changing dietary patterns of the consumers, further are expected to propel the demand for the dehydrated fruits & vegetables, in future. Also, growth of organized retail industry is also one of the factors expected to increase the growth of dehydrated fruits & vegetables market during the forecast period. Mushrooms are grouped as vegetables and are porous, fleshy, spongy, and fruity parts of a fungus. Increased recognition of nutritional and medicinal values of mushroom leads to increase in its demand, which created a new segment called dried mushroom, a dehydrated regular or organic mushroom with no preservatives. The quality of mushroom depends on its desirable taste, aroma, and absence of poisonous content. Mushrooms are becoming popular among health conscious consumers, less sodium content, being gluten-free, cholesterol-free and fat-free, and a rich source of nutrition. The growth of the global dried mushroom market is driven by growing demand for organic food and increasing health consciousness among consumers. The properties of dried mushroom including no added preservatives, natural product, and high vitamin-D content fueling the global dried mushroom market. Macroeconomic factors such as rapid rate of urbanization, increasing per capita income, changing lifestyle, and growing economy driving the global dried mushroom market. Some of the factors trending the global dried mushroom market include mergers & acquisitions between companies of dried mushroom market, high investment in the food industry, and new product launches such as mushroom spices. The company operates in the dried mushroom market can increase its share through collaboration with domestic players, forward integration, and launching organic products in the market. Dried soup is an instant soup mix consisting of dehydrated vegetables, meat, grains, legumes, etc. along with flavoring agents and preservatives. The ingredients in dried soup are dehydrated using slow air drying or freeze drying process without losing the nutritious value of the food. They are more nutritious than canned soups which consist of high amounts of sodium and preservatives. Dried soups are considered as a convenience food and are hugely popular among the working class consumers. They are available in two packaging forms i.e. cups and pouches. Dried soup continues to gain more impetus in the F&B sector owing to its increasing popularity among consumers across the globe. It is safe, easy to make, portable and above all, suites the requirements of a modern consumer. In recent years, there has been a significant increase in the global consumption of various convenience food items including dried soup. Moreover, introduction of soups that are gluten free and contain more nutritional value is expected to reflect favourable on the sales of dried soup over the next couple of years. As per the recent study conducted by Future Market Insights (FMI), the global dried soup market is set to surpass a valuation of US$ 2,000 Mn by the end of 2022. The study has also identified a number of additional factors that are likely to influence the growth of the market during the forecast period (2017-2022). The increasing demand for convenience food coupled with a rise in disposable incomes and health consciousness among the people drive the dried soup market growth. Strategic partnerships with companies act as a catalyst for the expansion of the industry. However, health concerns related to preservatives added to dried soups for longer shelf-life, tend to restrain the market. The health conscious population is less inclined to opt for such products. To tackle this problem, vendors are introducing organic soups that are healthier than the regular ones. Innovation, in both product and packaging, plays a key role to attract the consumers. Demand for dehydrated dried soups is significantly higher than instant dried soup. Sales of dehydrated dried soups currently account for more than three-forth revenue share of the global dried soup market. Dehydrated dried soups are available in a wide-range of flavour, vegetables, grains, dehydrated meat and legumes. Moreover, convenience of quick and easy preparation afforded by dehydrated dried soups remains highly appealing for a large number of consumers. In many of the European countries, consumption of dehydrated dried soup has been substantially high. By the end of 2017, over US$ 500 Mn worth dehydrated dried soup is expected to be consumed in Europe. Meanwhile, consumption of instant dried soup is likely to remain sluggish throughout the assessment period. India is the world’s 2nd largest producer of vegetables in the world next only to China. But the fruit and vegetable processing industry in India is highly decentralized. A large number of units are in the small scale sector, having small capacities up to 250 tonnes per annum though big Indian and multinational companies have capacities in the range of 30 tonnes per hour or so. Hence India now ranks only third in the production of Dried and Preserved vegetables. World demand for dried and dehydrated vegetables is expected to increase over the long term as industrialized countries develop new markets and end-uses for these products. Being the prime export producers, developing countries are expected to gradually enlarge their share of the total export market. Ultimately, a country’s export competitiveness in this specific product line is expected to be largely dependent on the ability of its producers to provide high-quality products that meet increasingly stringent product requirements. Dehydrated vegetables can be segmented on the basis of their types, application, dehydration technology, and regions. On the basis of product type Dehydrated vegetable market is segmented as organic and conventional dehydrated vegetables. As global consumers are becoming more health conscious and organic food consumption is a trend, organic dehydrated vegetables segment possess major market shares. On the basis of application dehydrated vegetables market is segmented into soups, bakery and confectionery products, infant food products, ready mixes(ready to cook, ready to eat, seasoning, premixes etc.), snack products, powdered beverages and others. Amongst applications market segments ready mixes and soup segments are trending and acquires major shares in the global market. Dehydrated food market can be segmented on the basis of technology which includes spray dried, freeze dried, vacuum dried, sun dried, hot air dried and others. Traditionally among all these segments sun dried process of dehydration was the major segment in terms of usage by food manufacturers followed by hot air dried process. However due to the introduction of new technology spray dried is expected to account for largest share in terms of market revenue contribution, followed by freeze dried during the forecast period. Vacuum dried segment is expected to show a consistent growth as compared to others. Limited usage in food products is expected to be the restraining factor for the growth of vacuum dried technology in dehydrated food market in the near future. 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Rice Syrup Processing Plant

Rice Syrup Processing Plant. Production of Liquid Glucose from Broken Rice. Rice/Broken Rice Liquid Glucose Syrup Processing Plant Liquid Glucose is an aqueous solution of nutritive saccharide obtained by starch hydrolysis, by using Corn and Rice as raw material, which is purified and concentrated to required solids. It is usually odorless and clear yellow colored viscous liquid sweet syrup which is processed and stored under hygienic conditions. It has wide application and is particularly useful where high concentrations of invert sugars are required. It also has such advantages as anti-crystalline, a lower freezing point and high degree of sweetening power relative to sucrose. Liquid Glucose, Glucose syrup and Corn syrups are synonyms. Broken rice is the by-product of rice mill. It has various uses out of which one use is to prepare liquid glucose from broken rice. It can be processed from the F.C.I. Godown also. By using broken rice, starch can used as filler in the different variety of food products. About 90% of the liquid glucose produced in India is consumed by the confectionery industry. Its preparation of sugar candy. It standard confectionery being about 33%. It is used also in textile printing and in biscuit and tobacco canning. The rest of this is used in leather, textile pharmaceutical and other industries. The domestic demand for liquid glucose had been estimated as 4000 MT/annum of which 3000 tonnes are used in the confectionery plants and are therefore widely distributed in their crude from. They can be found in almost all fruits, vegetables and corns. Different countries are known to be using different agricultural sources for production of starch. Broken rice is damaged white rice, broken during processing. During the milling process grain fragments, the length of which does not exceed three quarters of the average length of the whole grain, are separated from the white rice, whose shape remains intact. This is classed as broken rice. Uses Liquid glucose or glucose syrup is a refined and concentrated non-crystallizable aqueous solution of D-glucose, maltose and other polymers of D-glucose, obtained by controlled hydrolysis of starch containing material. Glucose syrup is used in hard boiled sweets and many dairy products, as a granulating agent for tablet coating and as a vehicle for orally administered medical syrups in pharmaceuticals. Glucose syrup is used in the manufacture of canned foods, confectionery, bakery products, ice-creams, chewing tobacco, shoe polish and leather chemicals. It is used widely used in • Making Candies • Making Chocolates • Making Chewing Gums • Making Ice creams • In Canned Fruits • Fruit Juices and beverages • Making breads and puddings • Making cold drinks and beverages • Making Jams, Jellies and other dairy products • For flavoring and dressing tobacco for cigarettes • Used in shoe polish prevents caking and also results in a quicker and better shine • Used in Leather industry as it gives pliability and weight to the leather. Glucose is used in a wide range of applications including food & beverage, pharmaceutical, cosmetics and paper-making. Food & beverages was the largest market for glucose over the past few years and the trend is anticipated to continue over the forecast period on account of growing demand for bakery goods and confectioneries. Increasing demand of energy drinks which contains a significant amount of glucose on account of maintaining a healthy lifestyle also has been the reason for this rapid growth rate in the food & beverage sector. However, non-food uses of glucose including pharmaceutical, cosmetics and paper-making is likely to witness fastest growth over the next seven years owing to the expansion of these end-use industries. Global glucose market is expected to witness a rapid increase in demand due to the rise in consumption of glucose syrup over the forecast period. Glucose syrup accounts for a majority share in the global starch derivatives market owing to its wide range use in the manufacture of candy products and is poised to grow at a very intense rate by the end of 2020. Some other derivatives of glucose include maltodextrin, hydolysates and cyclodextrin. Glucose is primarily used along with sugar as it exhibits complimentary characteristics to natural sugar such as preventing sugar from crystallizing, reducing stickiness of sugar and retention of extra moisture. Glucose is extensively used as an additive in pharmaceuticals and nutrition foods owing to its high energy content. Over the past few years, there has been an increasing use of glucose in the form of tablets or medicine for patients having low blood sugar. Growth of the pharmaceutical industry is expected to augment demand for glucose over the forecast period. 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Peppermint Oil

Peppermint oil is derived from extraction of oils from flowers and stem of peppermint herb. The steam distillation process is used for extraction of oil. Peppermint oil is used medicines due to its therapeutic benefits. The healthcare uses of peppermint oil include digestive system simulation and for soothing headaches, muscle pain, cold, sinus etc. They are used extensively in oral care products because of cooling effect and its ability to kill bacteria responsible for bad breath. Peppermint oils are also for flavoring in food and beverage industry. And they are also used as safe natural food additive. Peppermint oil is an aromatherapy ingredient, which helps in stimulation and relaxation of body. It acts as skin toner in cosmetic products. The rise in demand for aromatherapy treatments is expected to drive the growth of global peppermint oil market. The increasing consumer awareness regarding the use of safe natural and organic products is expected to boost the growth of global peppermint oil market. Increasing disposable income and awareness of personal care has resulted in demand for oral care and confectionery products in rural areas, which is a major driver for the growth of global peppermint oil market. The recent outbreak of Zika virus and diseases such as dengue and malaria has increased the demand for natural mosquito repellents and the use of peppermint oil in these repellents is expected to increase the demand. The fragrance ingredients and essential oils market recorded high growth rate, which is expected to increase the demand for peppermint oil.
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Processing of Milk and Milk Products

Processing of Milk and Milk Products. Production of Paneer, Butter and Ghee. Investment Opportunities in Dairy Sector Milk is a valuable nutritious food that has a short shelf-life and requires careful handling. Milk is highly perishable because it is an excellent medium for the growth of microorganisms – particularly bacterial pathogens – that can cause spoilage and diseases in consumers. Milk processing allows the preservation of milk for days, weeks or months and helps to reduce food-borne illness. The usable life of milk can be extended for several days through techniques such as cooling (which is the factor most likely to influence the quality of raw milk) or fermentation. Pasteurization is a heat treatment process that extends the usable life of milk and reduces the numbers of possible pathogenic microorganisms to levels at which they do not represent a significant health hazard. Milk can be processed further to convert it into high-value, concentrated and easily transportable dairy products with long shelf-lives, such as butter, cheese and ghee. The milk processing section in processing plants contains all operations of milk like collecting milk from farmers, storing milk in tanks then separating, pasteurizing and homogenizing for making good quality milk products. The processing market in India is expected to grow at a CAGR of 20.5% over FY 2015 to FY 2020. The milk processing industry has traditionally been integral to India’s rural economy, and there are various factors contributing towards its growth. Recently, a number of established FMCG players ventured into the dairy segments through new product launches. Milk Processing Industry in India 2017, several established milk processing companies are looking to further expand their business and are looking to raise funds through IPOs. This will further aid in the development of the country's milk processing industry. Increasing urbanization in the country is bringing more consumers in touch with various processed milk products. This, along with the rising income of Indians, has ensured that the market continues to experience strong growth. Increasing urbanization, rising incomes, and the proliferation of food and grocery retail outlets across tier 2 and tier 3 cities has led to an increasing accessibility and demand for processed milk products in India. However, the Indian milk processing industry is yet to achieve its full potential due to challenges such as gaps in the supply chain, insufficient cold storage and distribution facilities, and lack of quality feed. Despite the challenges, growth in the Indian milk processing industry looks promising. The industry is seeing a number of established FMCG players foray into the dairy segment with new product launches. India is the largest producer of milk and dairy products in the world. The country has experienced tremendous improvement in per capita availability of milk over the last five years. Organized dairy products market in the country is witnessing growth, on account of rising demand for functional dairy products, due to their low fat and cholesterol content. India is witnessing entry of large number of international players, offering a variety of non-conventional dairy products such as yogurts and probiotic drinks. However, unorganized sector, which comprises small farmers, accounts for a majority share in the country’s dairy products market. Domestic players are also increasing their focus on offering products for health conscious consumers and introducing packaging innovations to strengthen their market position. Ghee, which is widely used in Indian cooking, is the pure butter fat left over after the milk solids and water are removed from butter. It is very fragrant with a rich nutty taste and represents the second largest consumed dairy product in India, after liquid milk. The healthy growth of the market can be attributed to numerous forces. Population growth, rising disposable incomes, easy availability, and growing awareness about the benefits of ghee are some of the factors that are broadening the growth aspects of the market. Ghee is nutritionally rich class of clarified butter used as a cooking medium. It is known for its taste & pure health in the Indian subcontinent. It is commonly used in South Asian and Middle Eastern cuisines, traditional medicines, and religious rituals. It is prepared by gently heating butter, and retaining the clear liquid fat while discarding the solid residue that settled to the bottom. The taste, texture, and color of the ghee depend on the quality of butter, source of milk, and duration of boiling. In Ayurveda, ghee is considered as a vital medicine for healing wounds, improving digestion, reducing free radicals, and boosting immune system. It can be kept at room temperature for several weeks without refrigeration. The consumption of ghee has increased, as it is rich in fat soluble vitamins A, D, & E, helps in building strong bones, improves digestion, and reduces inflammation. The plethora of health benefits and high penetration in the emerging market are the key drivers of the market growth. Further, high disposable income and population boom are expected to present lucrative opportunities to market players. However, overconsumption of ghee could lead to cardiovascular diseases, which in turn is key factor affecting the market growth during the forecast period. Butter is a dairy product made by churning cream or milk. It can be used like a spread and as a regular ingredient in cooking. From a nutritional perspective, butter is a very good source of protein. It contains saturated fat made from the fresh cream and milk. The global butter market is expected to grow at a CAGR of 3.8% during the forecast period, 2018-2023. Butter is one of the vital ingredients of confectionary products. However, with the dropping prices of butter, the competition between substitute products has intensified. The demand for spreadable butter has been growing gradually in developing countries, as it is used in various food products. Paneer contains a host of nutrients like calcium, protein, phosphorus, zinc, vitamin A and vitamin B12. Calcium is one of the nutrients most likely to be lacking in the American diet. To reduce calories, you can grate or sprinkle harder Paneer over your dishes or use small amounts of aromatic and sharp Paneer for their delicious Paneer flavor. The major health benefits of Paneer include relief from hypertension and osteoporosis. It also helps in maintaining bone health, gaining weight and dental care. Paneer is also rich in vitamin-B, which is very good for children, women (particularly when pregnant or lactating) and elderly people, for the formation and strengthening of bones and cartilage. Paneer contains conjugated linoleic acid and sphingo lipids which help prevent cancer. The organised Paneer market, including its variants like processed Paneer, Paneer spreads, mozzarella, flavoured and spiced Paneer is valued at around Rs. 6 bn. The value of processed Paneer market at 55% of the overall market is estimated Rs. 3.5 bn. The next most popular variant is Paneer spread claiming a share of around 30% of the total processed Paneer market. Paneer is becoming a popular item in the menu of all relatively affluent families. The global dairy product market is expected to witness significant growth over the forecast period. Growing world population base, rise in per capita income, and increase in consumer awareness level regarding nutritional values of dairy products and, change in consumer dietary patterns are the key drivers regulating the market growth. In addition, technological advancements and innovations for obtaining more milk from dairy animals are also estimated to boost market growth. Demand for milk and milk products is increasing daily with increase in world population. High-end technology is required to meet these needs by increasing the milk processing capacity and maintaining the quality of the product. The dairy industry is highly localized owing to perishable nature of milk products. Dairy products are exported to the regions where climatic conditions, unmet demand supply ratio, unfavorable government measures and change in exchange rates play a major limiting role. Use of technologically advanced transportation measures for maintaining the efficiency and quality of milk products during long distance export are also anticipated to boost the market growth. The dairy food market in the India has witnessed a growth in recent years on account of rising demand for dairy food products fueled by expansion in milk production. The surge in growth is majorly originated from growth in Ice cream and Milk Powder as a segment of dairy food market. The growth in this segment has been largely led by the domestic factors such as innovative technology and rise in availability of variants. Global demand for milk and dairy products is becoming increasingly insatiable. In recent years, the wedge between demand and supply has continued to grow. Increasing real incomes coupled with rising willingness to spend, changing consumer dietary patterns, increasing consumer awareness regarding the nutritional values of dairy products and waning price responsiveness are the major factors influencing the market growth. Tags Milk Processing, Milk and Milk Products, Milk Processing & Dairy Products, Milk Processing Plant, Production Process of Dairy Products, Liquid Milk Processing Plant, Dairy Industry, Milk Processing PPT, Milk Processing Procedure, How to Start a Milk Processing Plant? Milk Processing Plant Project Report, Milk Processing Plant Pdf, Setting up Mini Milk Processing Plant, Milk Plant Project Report, How to Set up a Milk Processing Plant, How to Start a Dairy Milk Plant. Dairy Products in India, Milk Processing Unit, Small Milk Processing Plant, Milk for Manufacturing Purposes and Its Production and Processing, Paneer Production, Paneer Manufacture, How is Paneer Prepared? Paneer Making Process in Factory, Paneer Manufacturing Business, How to Start Paneer Manufacturing Business? Preparation of Paneer, Manufacture of Paneer, Paneer Manufacturing Project Report, Paneer Production Cost, Small-Scale Paneer Manufacturing Business, Project Profile on Dairy Products, Commercial Paneer Production, Milk Paneer Manufacturing Project Report, Buttermaking Process, How Butter is Made? Butter Manufacture, Butter Production, Butter Production Flow Chart, Butter Manufacturing Process PPT, Butter Manufacturing Process Flow Chart, Butter Production Process Pdf, Butter Processing Plant, Production of Butter and Dairy Based Products, Butter Production Process, Industrial Production of Butter, Production of Butter, Preparation of Ghee, Ghee Production Plant in India, Ghee Manufacturing Unit, Ghee Production Plant, Manufacture of Ghee, Ghee Processing, How to Start a Ghee Manufacturing Unit, Business Opportunity: Ghee Manufacturing, Ghee Manufacturing Process Pdf, Project Report on Ghee Manufacturing Industry, Detailed Project Report on Ghee Manufacturing, Project Report on Butter Manufacturing, Pre-Investment Feasibility Study on Paneer Production, Techno-Economic feasibility study on Butter Manufacturing, Feasibility report on Milk Processing, Free Project Profile on Milk Processing, Project profile on Paneer Production, Startup Project for Ghee Manufacturing, Project report for bank loan, Project report for bank finance, Project report format for bank loan in excel, Excel Format of Project Report and CMA Data, Project Report Bank Loan Excel, Clarified Butter
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Soya Milk from Soyabean

Soy beans have been used for human nutrition for more than 5000 years and soy milk has been known in China for at least 2000 years. Today, soy beans are an important source of protein and oil in human nutrition, especially in Asia. In other parts of the world, soy based foods are consumed merely due to its healthy image. Soy milk is a water extract from whole soy beans. It is an emulsion containing water soluble proteins, carbohydrate and oil droplets. Soy milk was traditional produced in small shops where the soy beans were soaked, grinded, filtered and cooked. These products have a short shelf life. However, today’s consumers, and the modern lifestyle, request products with a longer shelf-life and which remain safe and stable during the complete storage period. Within soy products an increasing consumption around the world is seen in soy products resembling dairy products like for instance milk, yoghurt and ice cream. These products also make up valuable alternative for people allergic to cow's milk. The soy beverages market can be segmented into soy milk and yogurt smoothies. Soy-based yogurt smoothies are low-fat and do not contain lactose. Additionally, soy milk provides complete protein nutrition when compared to other types of milk available in the market. India has the second highest projected growth rate after Japan in the Asia-Pacific region.
Plant capacity: -Plant & machinery: -
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Return: 1.00%Break even: N/A
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Ice Making Plant

Water when made into a solid mass by the application of cooling is known as ice. It is one of the essential medium for short-term preservation of highly perishable commodities such as marine foods, fresh meat and poultry products, dairy products and fruit and vegetables. These goods can be stored for about 2 to 3 days with ice. This fact facilitate the transportation of these foods to the consumer market. Ice is also used in the chemical, pharmaceutical, canning and freezing industries. Besides, it is being used for children and serving synthetic or fruit beverages, Jellies, etc. The term ice plant is used in this note to mean a complete installation for the production and storage of ice, including the icemaker itself, that is the unit that converts water into ice together with the associated refrigeration machinery, harvesting and storage equipment, and the building. Ice plants are usually classified by the type of ice they produce; hence there are block ice plants, flake ice plants, tube, slice or plate ice plants and so on. Ice plants may be further subdivided into those that make dry or wet ice. Dry ice here means ice at a temperature low enough to prevent the particles becoming moist; the term does not refer in this note to solid carbon dioxide. In general, dry subcooled ice is made in plants that mechanically remove the ice from the cooling surface; most flake ice plants are of this type. When the cooling surface of an icemaker is warmed by a defrost mechanism to release the ice, the surface of the ice is wet and, unless the ice is then subcooled below 0°C, remains wet in storage; tube ice and plate ice plants are of this type. The global ice maker market will grow steadily during the next four years and post a CAGR of more than 8% by 2021. The increasing demand for ice makers in the healthcare industry as one of the primary growth factors for this market. The healthcare industry increasingly uses ice maker machines for various critical applications such as storing organs and for rehabilitation procedures. Additionally, a number of biochemistry, microbiology, biotechnology, and genetic engineering laboratories also have a constant need for ice to store biological samples and warrant transportation to other facilities. Moreover, the rising popularity cryotherapy that is mainly used in the treatment and healing of various sports injuries, will also increases the demand for ice for ice bath and massage, in turn, fueling the demand for ice making machines.
Plant capacity: -Plant & machinery: -
Working capital: -T.C.I: -
Return: 1.00%Break even: N/A
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Pineapple Slice Canning

Canned pineapple is the product (a) prepared from fresh, frozen, or previously canned, mature pineapple, conforming to the characteristics of Ananas comosus (L) Merr. (Ananas sativus (L) Lindl.) and from which peel and core have been removed, packed with water or other suitable liquid medium; it may be packed with nutritive sweeteners, seasonings, or other ingredients appropriate to the product; and processed by heat in an appropriate manner before of after being sealed in a container, so as to prevent spoilage. Total annual world production is estimated at 14.6 million tonnes of fruits. India is the fifth largest producer of pineapple with an annual output of about 1.2 million tonnes.
Plant capacity: -Plant & machinery: -
Working capital: -T.C.I: -
Return: 1.00%Break even: N/A
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PECTIN FROM RAW PAPAYA

Pectin is a structural heteropolysaccharide contained in the primary cell walls of terrestrial plants. It was first isolated and described in 1825 by Henri Braconnot. It is produced commercially as a white to light brown powder, mainly extracted from citrus fruits, and is used in food as a gelling agent, particularly in jams and jellies. It is also used in dessert fillings, medicines, sweets, as a stabilizer in fruit juices and milk drinks, and as a source of dietary fiber. Pectin is a type of polysaccharide fiber found in the cell walls of plants, specifically in the leaves, roots and fruits. Its main purpose is to bind plant cells together. Pectin is also used in foods to enhance absorption and add fiber to your diet. It’s typically employed as a thickening agent for foods that need to gel or thicken, such as jams and jellies. Lastly, pectin can also be utilized as a fat substitute in some baked goods.
Plant capacity: -Plant & machinery: -
Working capital: -T.C.I: -
Return: 1.00%Break even: N/A
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Mango Juice

A non-carbonated beverage flavored by the pulp from mangos. A mango is a tropical fruit that has a flavor which tastes like a blend of pineapple, apricot, and peach. The mango nectar has a delicate flavor that is both sweet and sour, much like the mango fruit. It is yellowish orange in color and has a smell that resembles a fresh mango. Mango nectar is sometimes used as an ingredient to flavor mixed cocktails. The global fruit and vegetable juices market size was valued at USD 154.18 billion in 2016 and is expected to grow at a CAGR of 5.93% during the forecast period. Rise in consumption of these products, change in consumer tastes, adoption of healthier diet, and advent of cold pressed juices are the major factors accelerating the growth of this market globally. Fruit and vegetable juices are one of the fastest growing segment in the beverages industry owing to increasing health concerns among consumers. Health and fitness have become vital in today’s world and there has been a latent shift in the consumption of healthy juices from aerated sodas.
Plant capacity: -Plant & machinery: -
Working capital: -T.C.I: -
Return: 1.00%Break even: N/A
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Mango Processing (Pulp & Juices)

Mango Pulp is the concentrated mango juice obtained on processing of various varieties of mangoes. The processed mango pulp has enhanced shelf life and has significant export potential. The mango pulp can further be used to produced own stream products like mango jelly. The canned mango pulp has about 2 years of shelf life without using a cold storage. Canned Mango pulp is consumed as a fruit juice and in the processing of mango jelly. The technology for the manufacture of various canned and bottled fruits and vegetable products is well established. The harvested mangoes are put in ripening chambers or sheds and are periodically checked for further processing. Processed mango product market for primary and secondary processed mango products will expand at over 5.9% and 7.3% respectively and the market is expected to reach US$ 705 Mn and 15,776 Mn by 2026. Demand for processed mango products in Asia Pacific is likely to remain concentrated in India and China due to the presence of larger number of consumers and an application base. The South America processed mango product market is expected to grow at a CAGR of 6.7% and 7.1% respectively for primary processed mango product and secondary processed mango product. Middle East & Africa region is also expected to expand at a CAGR of 6.6% and 7.0% respectively for primary and secondary processed mango products. South Africa is expected to generate the highest revenue in the region. The markets in North America and Europe are also expected to expand at a gradual rate for processed mango products.
Plant capacity: -Plant & machinery: -
Working capital: -T.C.I: -
Return: 1.00%Break even: N/A
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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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