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Ready to Eat Food, RTE Food, Ready to Serve Food, Ready to Cook Food, Convenience Food, No-Cook Food, Packaged Food, Processed Food Products, Snack Foods, Frozen Foods, Shelf-Stable Foods, Instant Foods Projects

Ready to Eat food took its own sweet time to enter the Indian market. Today, apart from manufacturing, India is also exporting ready to eat Indian food. Ready-to-eat food as animal or plant derived food that is cooked, frozen, washed, cooked for hot holding, cooled, and processed to be consumed directly or after heating.

It is a category of convenience food where the preparation time is extremely short and convenient, to where the product is prepared in advance and can be eaten as sold depending upon the requirement of the users and the weather conditions. These foods meet the specific needs of convenience, nutritional adequacy, shelf stability, storage, distribution to the centers and have become very popular

Convenience food, or tertiary processed food, is food that is commercially prepared (often through processing) to optimise ease of consumption. Such food is usually ready to eat without further preparation. It may also be easily portable, have a long shelf life, or offer a combination of such convenient traits. Convenience foods can include products such as candy; beverages such as soft drinks, juices and milk; fast food; nuts, fruits and vegetables in fresh or preserved states; processed meats and cheeses; and canned products such as soups and pasta dishes. Additional convenience foods include frozen pizza, chips such as potato chips, pretzels, and cookies.

Most of us think that Indian food is spicy and hence only Indians prefer our authentic preparation but that’s not the case. There are products like Amritsari Chole, Dal Makhani, Biryanis, Gulab Jamun and many more such items that not only suit their taste but are also loved by them. 

Frozen food covers a wide range of ready-to-serve food that requires no further cooking before they are ready for human consumption. Frozen ready-to-serve food is served by many food caterers, hotels, restaurants, fast food chains, food centres. They are also distributed to supermarkets for public consumption.

Demand for ready-to-eat food is growing fastest in metros where a lot of working people don't get enough time to cook elaborate meals. According to retailers, the most popular heat-and-eat items include preparations of paneer, chana masala, rajma masala and pav bhaji. The demand for tomato puree and ketchup are commonly-used commodities due to high fluctuations of market prices of fresh tomatoes. The main categories of packaged food are canned/dried processed food, frozen processed food, meal replacement products and condiments.

The market is anticipated to grow on account of increasing working population, growing per capita disposable income, rising per capita expenditure on prepared food, increasing middle class and affluent consumers, etc. With the rising employment opportunities and changing lifestyle of consumers, the demand for ready-to-eat food products in the country is projected to grow during the forecast period as well. India has a large base of young consumers, who form majority of the country’s workforce. These young consumers hardly find time for traditional cooking due to their busy life styles which further creates significant potential for ready-to-eat food products.

Convenience food doesn’t require a lot of preparation and is easy for consumption. Convenience food market comprises ready to cook and ready to eat products. Among which ready to eat includes frozen foods, chips, bakery items and others. Whereas ready to cook has been further segmented into snacks mix, dessert mix and curry mix. Increased consumer awareness towards ready to mix food in India has changed consumer preferences for food resources which take less time and energy to prepare. In India, the demand for Ready-to-cook (RTC) food products has been increasing over the last few years on account of busier lifestyles and rising income levels of consumers. This has been consequently providing a huge impetus to RTC food products market in India, especially over the last five years. The Indian middle class, in particular, is witnessing a paradigm shift in their lifestyle and living standards. Presently, nuclear families and bachelors residing in metropolitans for academic and employment purposes are among the major consumers of RTC food products. Due to cultural diversities, companies are increasingly focusing on launching regional RTC products.

Increase in disposable income and consumer preferences for healthy and convenient food coupled with the rising demand for snacks and fried food products are expected to further boost the demand for ready-to-eat food products. In terms of value, the global ready-to-eat food products market is expected to expand at a CAGR of 7.2% during the forecast period (2016–2026) and is estimated to be valued at US$ 195.3 Bn by the end of 2026.

 

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Frozen Finger Chips - 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

Profile: The potato is a tuber grown underground on a specialized plant part (subterranean stem) known as stolon. A potato tuber is usually oval to round in shape, although intermediate shapes are also frequently encountered. It consists of an inner flesh and an outer protective cover known as a skin. There is a great variation in flesh colour and skin finish. And these two characteristics broadly, if not completely, determine the consumer preference vis à vis acceptability. The eye shaped depressions on a potato tuber is known as its eyes, and actually these are the dormant buds, which give rise to new shoots under suitable conditions. These white to creamy white or pigmented new shoots are known as sprouts. And that is why the process is known as sprouting. This is a very important process in potato, because a sprouted potato is not acceptable for consumption. But optimum sprouting is a desired attribute when the tubers are used for propagation. Factors affecting the growth of French fries French fries/wedges are growing at the rate of 25% in the country and it is likely to increase in coming years. The reason of this fast rate of growth is: 1. Fast growth of international fast food chain (25 to 30%) not only in metro but in other large towns. 2. Growing preference for Western snacks due to changing life style. French fries/wedges are likely to cut into Indian snacks like Samosa, Tikki, Pakoras etc. 3. Change in retail formats super market, shopping malls etc also stimulate the retail sales, as products are attractively displayed in visi coolers/ deep freezers. 4. Demographic changes like, increasing income, small family, more working women etc. results into more eating out and purchase of ready to cook products. 5. French fries are also a complement item to many food products in restaurants, Bars and Pubs; this trend is growing and will contribute to its overall demand in near future. 7. A significant proportion of fresh French fries are also expected to get converted to frozen French fries. Global Scenario Frozen Food in India industry profile provides top-line qualitative and quantitative summary information including: market share, market size (value and volume 2006 to 10, and forecast to 2015). The profile also contains descriptions of the leading players including key financial metrics and analysis of competitive pressures within the market. The market for frozen food in India increased at a compound annual growth rate of 15.2% between 2004 and 2009. The Indian frozen food market generated total revenues of $325.9 million in 2010, representing a compound annual growth rate (CAGR) of 16.6% for the period spanning 2006 to 2010. The food processing industry has been slated for accelerated growth. It is projected to be a futuristic industry and it is anticipated that, over the years, it will emerge as a leading player in the global markets. As a result, the industry is seen to be witnessing feverish activity. Therefore the scope for this product is very bright. An entrepreneur venturing into this project will find it very lucrative.
Plant capacity: 4840 MT/Annum or 1200 Kg potato per hourPlant & machinery: 293 Lakhs
Working capital: -T.C.I: 1757 Lakhs
Return: 50.00%Break even: 34.00%
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Mango Pickles - 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

Profile: The raw mango is so closely associated with the Indian cuisine, that almost every community has an array of recipes-especially pickles that employ this seasonal treasure. Mango (Mangifera indica L.) is one of the most important tropical and subtropical fruits of the world and is popular both in the fresh and processed form. India occupies 54 per cent of the world’s production of mango. There are varieties of products that are produced from mango; Mango Juice, Mango Pulp, Mango Flavour, Mango Kernel Oil, Mango Pickles, Mango Powder etc. are the products from mango. Pickle is a general term used for fruits or vegetables preserved in vinegar or brine, usually with spices or sugar or both. Pickle producing businesses are engaged in producing pickle in different varieties. Among the Indian pickles the ones from mango are very popular. There are three types of mango pickle: sour mango pickles, sweet mango pickles and dried mango pickle. Nutrition summary: For 1 slice of mango pickle: Calories - 38 Fat - 0.05gm Carbs -9.6 gm Protien -0.1 gm Applications: 1. It is used as palatable food materials. 2. It is largely used in the domestic food products during breakfast, lunch or dinner. 3. It can be easily transferred from one place to another place. Market potential: There is very good market demand of mango pickles. This is manufactured by some well organized sector as well as many unorganized private tiny and small scale sector. There is scarcity of availability of green mangoes throughout the year. It is mostly available in our country in the month of April to August. Market demand almost increases by 3% per annum which is actually population growth rate. There is very good export demand in the European countries as well as in the Middle East Asian countries. Therefore the demand of mango pickle in the market is enormous and therefore its market position is splendid. Hence it is an excellent field to venture.
Plant capacity: 1000 Kg/DayPlant & machinery: 25 Lakhs
Working capital: -T.C.I: 130 Lakhs
Return: 49.00%Break even: 38.00%
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Mango Pickles - 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

Profile: The raw mango is so closely associated with the Indian cuisine, that almost every community has an array of recipes-especially pickles that employ this seasonal treasure. Mango (Mangifera indica L.) is one of the most important tropical and subtropical fruits of the world and is popular both in the fresh and processed form. India occupies 54 per cent of the world’s production of mango. There are varieties of products that are produced from mango; Mango Juice, Mango Pulp, Mango Flavour, Mango Kernel Oil, Mango Pickles, Mango Powder etc. are the products from mango. Pickle is a general term used for fruits or vegetables preserved in vinegar or brine, usually with spices or sugar or both. Pickle producing businesses are engaged in producing pickle in different varieties. Among the Indian pickles the ones from mango are very popular. There are three types of mango pickle: sour mango pickles, sweet mango pickles and dried mango pickle. Nutrition summary: For 1 slice of mango pickle: Calories - 38 Fat - 0.05gm Carbs -9.6 gm Protein -0.1 gm Applications: 1. It is used as palatable food materials. 2. It is largely used in the domestic food products during breakfast, lunch or dinner. 3. It can be easily transferred from one place to another place. Market potential: There is very good market demand of mango pickles. This is manufactured by some well organized sector as well as many unorganized private tiny and small scale sector. There is scarcity of availability of green mangoes throughout the year. It is mostly available in our country in the month of April to August. Market demand almost increases by 3% per annum which is actually population growth rate. There is very good export demand in the European countries as well as in the Middle East Asian countries. Therefore the demand of mango pickle in the market is enormous and therefore its market position is splendid. Hence it is an excellent field to venture.
Plant capacity: 1000 Kg/DayPlant & machinery: 25 Lakhs
Working capital: -T.C.I: 130 Lakhs
Return: 49.00%Break even: 38.00%
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Potato French fries - 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

Profile French fries are among the highest saleable potato products. This is the most abundant processed potato and can be found in many varieties such as lattice cut, wedges, curly, batter dipped, seasoned, or straight cut including French Fries on menu is one of the easiest ways to increase sales and profits for the companies.Potato French fries are basically used for snacks purposes. They are produced by rapid dehydration of potato slices by direct contact with hot oils. Its crispness and special palatability make it the favourite of people of all age groups. Different varieties of potatoes are usually used for French fries. Application • It is used for the preparation of food directly. • It can be used for the production of chips. • It is largely used in the 3 star to 5 star hotels. Steps Involved in the Manufacturing of French Fries: • Peeling & Trimming • Cutting & Sizing • Blanching • Drying • Frying & Par-Frying • Freezing & Packing. Market Potential The frozen French fries market in India is in a nascent stage but is growing at the rate of about 25% per year. The percent organized market for frozen French – fries in India is estimated at over 3500 tons/ annum, mostly contributed by imported French fries. The estimated domestic production of French fries is about 500 MT. Indian fast food sector is growing at 25 to 30 % annually due to rapid growth of fast food chain both Indian and international. French fries are among the highest saleable potato products. This is the most abundant processed potato and can be found in many varieties such as lattice cut, wedges, curly, batter dipped, seasoned, or straight cut including French Fries on menu is one of the easiest ways to increase sales and profits for the companies
Plant capacity: 8 MT/day Plant & machinery: 606 Lakh (12.11 Lakh USD)
Working capital: -T.C.I: 2400 Lakh (48 Lakh USD)
Return: 18.00%Break even: 62.00%
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Ready to Eat Food (Retort Packaging) (Vegetable Pulao, Dal Makhani, Palak, Rajmah, Potato Peas & Mutter Mushroom )- Manufacturing Plant, Detailed Project Report, Profile, Business Plan, Industry Trends, Market Research, Survey, Manufacturing Process

Ready to Eat Meals like already cooked or prepared lunch & dinner are relatively new products which came in market only a few years back and are now sold through retail general stores in especially made sealed aluminum laminates. The retorting or sterilization process ensures the stability of the Ready to Eat foods in retort pouches on the shelf and at room temperature. The retort processed foods do not require rehydration or cooking and can be consumed straight from the pouch with or without prewarming depending upon the requirement of the users and the weather conditions. In order to produce high quality safe Retort Food it is very important to optimize the retort processing. The product should be sterilized properly to make sure that it is safe for consumption. At the same time it should not be over cooked or over processed. Because over sterilization kills the taste and food appeal of the product. Types of Ready To Eat Food The vegetarian food includes Alloo Matar Palak paneer Sarso Ka Saag Karahi Chana Masala Kadi Pakora Cheese Tomato Dal Makhani Rajamah etc. The non vegetarian food includes Chicken Curry Butter Chicken Chicken Mughalai Chicken Mutton Masala Mutton Korma etc. Market Survey The food processing industry has been slated for accelerated growth. It is projected to be a futuristic industry and it is anticipated that, over the years, it will emerge as a leading player in the global markets. As a result the industry is seen to be witnessing feverish activity. The size of the processed food market is estimated to be over Rs 110 bn and is growing at 10 to 15% per annum. The Rs 4000 bn food market in India has been growing at the rate of 6.5% a year. The true potential of the food processing industry is slowly being realised. This is reflected in the fact that the government has classified food processing industry as a thrust area. The popularity of ready to eat packed food now is no longer marks a special occasion. People want value for time money in terms of quality and variety. The food processing industry is one of the largest industries in India. The ready to eat (RTE) sector in the Indian food industry is taking off in no small way thanks to escalating demand from urban Indians with hectic schedules and others looking for convenient choices authentic tastes and entrées on the go. This demand for ready to eat meals is also propelling interest and investment in India’s fledgling food processing sector, with allied businesses in cold chain and logistics also set to grow tremendously. Present Manufacturers Agro Tech Foods Ltd. Energy Products (India) Ltd. Golden Fries Ltd. Haldiram Indian Snacks Ltd. I T C Ltd. Just Desserts Ltd. Kanaiya Foods (India) Ltd. Kohinoor Foods Ltd. M T R Foods Pvt. Ltd. Mount Shivalik Inds. Ltd. Shivdeep Industries Ltd. Tasty Bite Eatables Ltd. Ushodaya Enterprises Pvt. Ltd. Venkatramana Food Specialities Ltd.
Plant capacity: Vegetable Pulao : 3,000 kgs/day,Dal Makhani:2,000 kgs/day,Palak :600 kgs/day, Rajmah:700 kgs/day,Potato Peas:600 kgs/day,Mutter Mushroom:250 kgs/dayPlant & machinery: Rs.595Lakhs
Working capital: -T.C.I: Cost Of Project: Rs.998 Lakhs
Return: 32.00%Break even: 49.00%
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Corn Flakes - 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

Corn flakes being one of most nutritious foods and is consumed as breakfast food not only in India but elsewhere in the world. Corn flakes have very good taste. Though several other breakfast cereals are also available in the market but they are still to gain popularity. Besides the good taste, crispy nature corn flakes are also popular because of their friable texture blend flavour and above all the ease with which it can be prepared for consumption. Corn Flakes can be manufactured either of the two white or yellow corns. The only difference is that flake formed using yellow corn is more dark in colour. Both types of corn are grown in India. These days predominantly hybrid type of yellow corn is used as raw material for the manufacture of corn flakes. Market Survey At present there are only few leading companies engaged in the manufacture of corn flakes to cater to the needs of the upper and affluent classes of society. It is estimated that about 500 tons of corn flakes are produced annually in our country. As it is a convenient breakfast food mainly consumed by the upper strata of the society hoteliers clubs hospitals etc. The key trend in the last few years which has driven the growth in the packaged breakfast market is the busy urban lifestyles be it wage earners homemakers adolescents or children leading to a compromise in nutrition. There is a good scope to develop this important agro based food processing industry especially in the maize growing states to cater to the increasing demand of the metropolitan and industrialized cities. There is also a good scope of the export of this item in the Middle-East countries.
Plant capacity: 5 MT/Day Plant & machinery: Rs.123 Lakhs
Working capital: -T.C.I: Rs. 592 Lakhs
Return: 47.00%Break even: 47.00%
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Rice Flakes - 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

Rice flakes are tasty flakes that are created using rice grains. The process for creating rice flakes involves parboiling the rice, then flattening the grains to product a solid flake. There are a number of rice flake recipes used in Asian cuisine. Often in western countries, rice flakes are used to create cereals and different types of snacks.. Once the rice is tender, the cooked grains are rolled, then flattened. The thickness of the flattened rice will depend on the amount of pressure that is applied. After the mixture is the desired thickness, the flattened rice is allowed to dry completely. The dried sheets are then ran through another rolling process to create simple flakes. At this point in the process, the rice flakes may be packaged for use as a dry cereal, or used as an ingredient in recipes for a side dish, or used to create desserts or even snack foods. Rice flakes are prepared from paddy. It is also popularly known as "Poha". It is a fast moving consumer item and generally eaten as breakfast item. With this background, the CFTRI developed a process for improved Rice flaking. The improved process has the advantage of increase in yield and better quality products, besides economic utilization of by-products. The kernel of rice can become cracked in the field, during the drying process, or during the milling process. Cracks are usually caused by moisture migrating too quickly within the kernel Often these cracks cause the kernels to break during milling and so broken rice is generated. Very small broken rice is called 'brewers' rice', as use by brewers is the traditional industrial use. Broken Rice contains more grain fragments within the grain. The length of rice does not exceed three quarters of the average length of the whole grain. This type of rice is a lower quality of rice and usually used for baby formulas, rice cereals as well as pre-package or can goods. Uses and Applications Rice Flakes are used as breakfast food. In India, rice flakes are famous by the names like poha/chiwda when cooked as breakfast meal. It is mixed with milk when consumed as cereal. Wide application of Rice Flakes is in the application of beer industry to produce beer. It can also be mixed with other dried grain flakes to create a tasty breakfast cereal. When combined with nuts and dried fruit, the rice flakes can also serve as a healthy snack alternative. A traditional dish using rice flakes is known as banh com in Vietnam. Rice is harvested directly from the fields. Rather than parboiling, the rice is roasted and then flattened by hand using a mortar and pestle. This helps to remove the husk or hull of the rice grain. A range of spices is added to the flakes and the mixture is cooked long enough to allow the flavors to mingle. While rice flakes have traditionally been associated with food preparation in eastern countries, the flakes have become more readily available in the West in recent years. It is possible to purchase packaged rice flakes in most grocery stores and supermarkets that carry Asian foods. In addition, many health food stores carry rice flakes as both a cereal and a healthy ingredient for various types of vegetarian dishes. ? Market Survey Food consists of variety of substances called nutrients and the suitable balance of these is essential for human diet. Rice flakes from broken rice used in beer industries, which is cheap convenient and is an innovated concept. The product is used in beer industry which finds a prominent place in alcoholic beverages. Rice flakes from broken rice, used in beer industry is a newly developed concept and has a excellent domestic demand. The total beer industry was around 108 million cases in 2005, which crossed 130 million cases in 2006. Industry analysts say tax and levies on beer are anticipated to fall over the next 2 to 3 years, driving down retail prices by25 to 50%. It is estimated that beer will sell for Rs 15 to Rs 20 per 330 ml can and Rs 20 to Rs 30 per 650 ml bottle in the coming year with the reduction tax and levies. In fact, northern Indian states, which have traditionally shown a preference for hard liquor over beer, witnessed a jump of more than 100% in beer consumption in 2006 as compared to last year. The per capita consumption of beer in India is very low as compared to other countries in Europe and America. At present the per capita consumption is 0.7 litre per annum, but industry experts predict that this may rise to around 20 litres in the next 10 years. Considering the expected increase in consumption and the current growth trends, the future of Indian beer market looks bright and seems set for continuous double digit growth in the coming years. The market for flaked rice will predominantly consist at buyers from group especially of urban and semi-urban areas. Even the people of low-income group can also buy as the products are directly consumed along with jaggery and from coconut pieces by rural folk.
Plant capacity: 10 MT/Day.Plant & machinery: 52 Lakhs.
Working capital: -T.C.I: Cost of Project :214Lakhs.
Return: 28.00%Break even: 61.00%
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Rice Flakes from Broken Rice (Used in Beer Industry)- Manufacturing Plant, Detailed Project Report, Profile, Business Plan, Industry Trends, Market Research, Survey, Manufacturing Process, Machinery, Raw Materials, Feasibility Study, Plant Layout

Rice flakes are tasty flakes that are created using rice grains. The process for creating rice flakes involves parboiling the rice, then flattening the grains to product a solid flake. There are a number of rice flake recipes used in Asian cuisine. Often in western countries, rice flakes are used to create cereals and different types of snacks. The creation of rice flakes begins with parboiled rice. This helps to soften the grain and prepare it for processing. Once the rice is tender, the cooked grains are rolled, and then flattened. The thickness of the flattened rice will depend on the amount of pressure that is applied which is then allowed to dry completely. The dried sheets are then run through another rolling process to create simple flakes. At this point in the process, the rice flakes may be packaged for use as a dry cereal, or used as an ingredient in recipes for a side dish, or used to create desserts or even snack foods. Rice flakes are known by several names such as flaked Rice, Beaten rice, Aval, Avalakki, Poha and Chiwda. Rice flake is one of the many traditional products in India. With this background, the CFTRI developed a process for improved Rice flaking. The improved process has the advantage of increase in yield and better quality products, besides economic utilization of by-products. Rice Flakes are produced from medium-grain rice and are widely used in brewing industry for clean and crisp beers. Rice Flakes can be used up to 40% of the total grist. Uses Rice Flakes are used as breakfast food. In India, rice flakes are famous by the names like poha/chiwda when cooked as breakfast meal. Rice flakes are mixed with milk when consumed as cereal. Wide application of Rice Flakes is in the application of beer industry to produce beer. One common use of rice flakes is to create a simple dessert that is somewhat similar to the rice pudding commonly served in Western countries. This approach involves adding milk and sugar to the rice flakes and allowing them to steep in the mixture for a short time. The consistency of the finished dish is somewhat like that of cooked oatmeal. Rice flakes can also be mixed with other dried grain flakes to create a tasty breakfast cereal. When combined with nuts and dried fruit, the rice flakes can also serve as a healthy snack alternative. A traditional dish using rice flakes is known as banhcom in Vietnam. Rice is harvested directly from the fields. Rather than parboiling, the rice is roasted and then flattened by hand using a mortar and pestle. This helps to remove the husk or hull of the rice grain. A range of spices is added to the flakes and the mixture is cooked long enough to allow the flavors to mingle. While rice flakes have traditionally been associated with food preparation in eastern countries, the flakes have become more readily available in the West in recent years. It is possible to purchase packaged rice flakes in most grocery stores and supermarkets that carry Asian foods. In addition, many health food stores carry rice flakes as both a cereal and a healthy ingredient for various types of vegetarian dishes. Market Survey Rice flakes from broken rice used in beer industries, which is cheap convenient and is an innovated concept. The product is used in beer industry which finds a prominent place in alcoholic beverages. It has an excellent domestic demand. In India about 32 beer units are registered with DGTD with a total installed capacity of the order of 132,200 Kilo Litres per year. The capacity utilization during the last few years has been around 156 percent. So, it has to be assessed that in the coming years the new unit may come up to production considering the 60% of the total licenses. Similarly demand is increasing day by day to meet the requirement of indigenous as well as export market. Formulations of beer manufacturing are done with the view of availability of the raw materials in that particular part of the World where the brewery is proposed to be established. In most of the parts of the world, barley is universal source of beer extraction. But, beers are manufactured from Chamomile flowers and powdered gingers etc. as well. The manufacturing processes and quality control measure can make the beer nutritious, energy packed and refreshing. Among all the alcoholic drinks beer has become so common. The Indian beer industry seems to be in upswing mode as 2006 seems to be the best year as far as the growth is considered. Last year there was a growth of 20% while in the last five years the industry registered a growth of 7 to 8% year on year basis. Industry analysts say tax and levies on beer are anticipated to fall over the next 2 to 3 years, driving down retail prices by25 to 50%. The per capita consumption of beer in India is very low as compared to other countries in Europe and America. At present the per capita consumption is 0.7 litre per annum, but industry experts predict that this may rise to around 20 litres in the next 10 years. Considering the expected increase in consumption and the current growth trends, the future of Indian beer market looks bright and seems set for continuous double digit growth in the coming years. The demand and consumption pattern is entirely related to the scope of beer industry in India. The market for flaked rice will predominantly consist of buyers from group especially of urban and semi-urban areas. Even the people of low-income group can also buy as the products are directly consumed along with jaggery and from coconut pieces by rural folk. BEER Presently, some 36 units are manufacturing beer in India with an estimated output of 670 mn litres. In consumption, India holds the 29th position with the annual consumption growing by 8% per year. Per capita consumption of beer is as low as half-a-litre as against 128 litres in Germany, 129 litres in New Zealand and 116 litres in Denmark. Even China has a per capita consumption of 20 litres. The Indian beer industry has shifted towards the strong beer segment. The ratio in mild-strong beer has shifted from 66:34 in 1993-94 to 45:55. In the mild beer, segment, Kingfisher, Golden Eagle and Royal Challenge are the main brands. In the strong beer segments Haywards 5000, Haywards 2000, Knockout, Khajuraho are dominant. In the standard segment of over 55 mn cases, United Breweries has the lion's share. Few Major Players are as under:- Arlem Breweries Ltd. [Merged] Arthos Breweries Ltd. Associated Breweries & Distilleries Ltd. [Merged] Aurangabad Breweries Ltd. Balaji Distilleries Ltd. [Merged] Blossom Industries Ltd. Buckingham Distilleries & Breweries Ltd. [Merged] Castle Breweries Ltd. Central Distillery & Breweries Ltd. [Merged] Charminar Breweries Ltd. [Merged] Cobra Indian Beer Pvt. Ltd. Devans Modern Breweries Ltd. Doburg Lager Breweries Ltd. [Erstwhile] East Coast Breweries & Distilleries Ltd. [Merged] Foster’s India Ltd. Haryana Breweries Ltd. [Merged] Herbertsons Ltd. [Merged] High Range Breweries Ltd. [Merged] Hindustan Breweries & Bottling Ltd. Impala Distillery & Brewery Ltd. India Tourism Devp. Corp. Ltd. Indo Lowenbrau Breweries Ltd. [Merged] Kalyani Breweries Ltd. [Merged] Kesarval Beverages Ltd. [Merged] Kool Breweries Ltd. Lilasons Breweries Ltd. Lilasons Industries Ltd. Malabar Breweries Ltd. [Merged] Mangalore Breweries & Distilleries Ltd. [Merged] McDowell & Co. Ltd. [Merged] Millennium Beer Inds. Ltd. [Merged] Mohan Breweries & Distilleries Ltd. Mohan Meakin Ltd. Mohan Rocky Springwater Breweries Ltd. Mount Shivalik Breweries Ltd. Mount Shivalik Inds. Ltd. Mysore Breweries Ltd. [Merged] Mysore Wine Products Ltd. [Merged] Pals Distilleries Ltd. Phipson & Co. Ltd. [Merged] Pincon Spirit Ltd. Premier Breweries Ltd. [Merged] Punjab Breweries Ltd. [Merged] Rainbow Breweries Ltd. Rajasthan Breweries Ltd. Rochees Breweries Ltd. [Merged] Salamander Distillers Ltd. [Merged] Shaw Wallace Distilleries Ltd. [Merged] Sica Breweries Ltd. [Merged] Skol Breweries Ltd. Skol Breweries Ltd. [Merged] Som Distilleries & Breweries Ltd. Tripti Alcobrew Ltd. United Breweries Ltd. Vinedale Distilleries Ltd. Winsome Breweries Ltd.
Plant capacity: 3000 MT/annumPlant & machinery: Rs. 72 Lakhs
Working capital: -T.C.I: Cost of Project: Rs. 297 Lakhs
Return: 26.00%Break even: 49.00%
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Pickles (Various Types)- 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

Pickle is a general term used for fruits or vegetables preserved in vinegar or brine, usually with spices or sugar or both. Pickle producing businesses are engaged in producing pickle in different varieties. Natural fruit and vegetable items are used as raw material for producing various types of pickles i.e. mango, beet, cabbage, cauliflower etc. Pickles are considered the permanent part of the food table all over the Sub-Continent and its demand is rising after its production on commercial scale. Sub-continental spices, preserved foods and traditional methods of cooking and food making have always been attractive to the world. Pickling is one of the oldest methods of food preservation. Indian pickles play an important role in fruit and vegetable preservation industry. Pickles are a very familiar term known to every locality especially in India. These are being used in India & other countries as food adjuncts and known to impart flavor & taste to the food. They increase the appetite by stimulating gastric secretion and to a certain extent supplement the food with additional minerals and vitamins. Green/slightly under ripe fruits and vegetables are most suitable for making pickles. Salt, Vinegar (8% acetic acid) and lactic acid/Glutomic acid are the important constituents/ingredients used in pickling processes. These substances when used in adequate amounts, act as preservatives either singly/collectively. The preservation of food in common salt/vinegar is called pickling. Spices & oil are also used. In order to ensure good results, the final % of acid (as lactic acid in the finished product) should not be below 2. To avoid dilution of the vinegar by water from their tissues, the vegetables are generally put in strong Vinegar of 10% acidity for several days before final packing. Bacteria prefer little/no acid for their growth. Uses Mainly, these top products are used as eatables & food. Particularly all these products of sauces pickles, squashes, Morabbas etc. are used in dining table. It has very good taste to have such drinks during unfilling. It is used for being appetizing. These are used in different hotels and restaurants, in the academic institutions and messes. In the military canteens and the officers mess people used to have them in larger quantities. Market Survey In India, the pickles are being manufactured by a number of units. The manufacturing process is simple and the top product is having great demand. There is not now-a-days much competition for these products in the market. The consumption is increasing every year. The demand of Indian pickles in foreign countries is quite high. Thus the exporters are getting high orders for good quality of products. The plant and machinery are available indigenously. There is good demand for pickles in Andhra Pradesh and Orissa and also good export market. Today a large number of branded products are in the market. Brand name is crucial in market. If the manufacturers maintain the high quality and hygiene, the products can move easily in the market. There is big competition in the market, even though there is good market scope in domestic as well as in overseas markets. Main key factor in Pickle production include purchase of raw material at a time when it is available in economical price. Therefore, seasons when vegetables and fruits i.e. mango, carrot, Garlic and Cucumber etc. are easily available at low price would be critical. Besides that, for the product penetration purpose, it would be necessary to select potential consumer market which is generally considered lower or middle class areas with dense population. Although a pre-requisite for deciding on the product type, it is necessary to carefully evaluate the existing competition present in the locality and the product mix being offered by them. Promotional activities have a significant influence on revenue generation. Pickle production, packing & marketing business is unique in the sense that this is a common item of our daily life. However, it is very important to focus on promotional activities to ensure a constant stream of business. Mostly the pickle business operators promote their products by announcing different schemes like “buy 2 get 1 free” or giving cutlery items on purchase of the product, etc. Besides, jars used for the packing purposes are also made attractive and re-usable for another purpose after the pickle has been used.
Plant capacity: 33,89,100 Kgs./Annum Plant & machinery: Rs. 60 Lakhs
Working capital: -T.C.I: Cost of Project: Rs 517 Lakhs
Return: 50.00%Break even: 27.00%
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Pickles (Various Types)- 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

Pickle is a general term used for fruits or vegetables preserved in vinegar or brine, usually with spices or sugar or both. In India, the pickles are being manufactured by a number of units. There is not now-a-days much competition for these products in the market. The consumption is increasing every year. The demand of Indian pickles in foreign countries is quite high. Thus the exporters are getting high orders for good quality of products. Today a large number of branded products are in the market. There is big competition in the market, even though there is good market scope in domestic as well as in overseas markets. Mostly the pickle business operators promote their products by announcing different schemes like “buy 2 get 1 free” or giving cutlery items on purchase of the product, etc. Besides, jars used for the packing purposes are also made attractive and re-usable for another purpose after the pickle has been used.
Plant capacity: 33,89,100 Kgs./AnnumPlant & machinery: Rs. 60 Lakhs
Working capital: -T.C.I: Cost of Project: Rs 517 Lakhs
Return: 50.00%Break even: 27.00%
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  • One Lac / Lakh / Lakhs is equivalent to one hundred thousand (100,000)
  • One Crore is equivalent to ten million (10,000,000)
  • T.C.I is Total Capital Investment
  • 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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