PASTA PRODUCTION PLANT (SHORT PASTA)
[EIRI/EDPR/1632] J.C. 436
INTRODUCTION
Pasta is a food product made by extruding and drying unleavened dough of wheat flour, and that forms the basis of much Italian cuisine, as well as Chinese, Japanese, Korean, and Southeast.
Asian cuisines, Macaroni are a dried food product made from semolina and shaped in the form of slender tubes.
It is popularly believed that Marco Polo, the 13th Century Italian explorer, introduced pasta to Europe from China. Italian pastas, such as spaghetti and macaroni, are traditionally made from semolina flour derived from durum (extra – hard) wheat.
Pasta may be added to soups; boiled and served with a sauce; served cold with other ingredients in a salad; stuffed with meat, cheese or vegetables and then boiled and baked. There are dozens of varieties of Italian pasta, and they are usually named for their sizes and shapes. Pasta is a highly nutritious food. A 56 - gram (2 - oz) serving of pasta has less than 1 - gram (0.04 - oz) of fat, no sodium, no cholesterol, and about 210 calories.
The basic forms of pasta products such as spaghetti, lasagna, macaroni, and other types of short goods, have not altered much over the centuries. Similarly, pasta continues to be made using the same ingredients: durum wheat semolina or flour, common wheat farina or flour, or various combinations of these, water and optional ingredients such as egg, spinach, tomato, herbs, etc. Modern processing technology, however, has changed dramatically. The large automated, computer controlled plants that we are familiar with today are very different from the small factories seen in the infancy of the modern pasta processing industry. Large amounts of pasta can now be processed in a day in modern plants that are run by only a few personnel.
Estimates of pasta consumption vary widely by country. For example, Italy consumes the most at about 28.5 kg/person/year 1 and regionally it may range as high as 48 kg in Sicily (personal communication, Marina Solinas, Agnesi). Italian domestic pasta consumption is flat and a proportion of the production is aimed at the export market. On the other hand, consumption is growing in other countries around the world. In South America, Venezuela has the second highest consumption next to Italy. Other South American countries such as Brazil have a much smaller consumption, but show large growth potential.
COST ESTIMATION
Plant Capacity 3200 Kg./Day
Land & Building (900 sq.ft.) Rs. 1.44 Cr
Plant & Machinery Rs. 1.75 Cr
Working Capital for 3 Months Rs. 1.29 Cr
Total Capital Investment Rs. 4.65 Cr
Rate of Return 42%
Break Even Point 50%
CONTENTS
INTRODUCTION
HISTORY OF PASTA
NUTRITIONAL VALUE OF PASTA AND ITS PROPERTIES
RAW MATERIALS
MARKET SURVEY
OVERVIEW OF PASTA IN ETHIOPIA
FUTURE OF PASTA
MANUFACTURERS OF PASTA
SELECTION OF RAW MATERIALS
MANUFACTURING PROCESS OF SHORT CUT PASTA
(DURUM WHEAT SEMOLINA BASED)
PROCESS IN DETAILS
METHOD OF DOUGH PREPARATION
PROCESS FLOW DIAGRAM
INDUSTRIAL PRODUCTION METHOD OF PASTA
TECHNOLOGY AND PROCESS OF PASTA MAKING
DETAILS OF PASTA DRYING
ADVANCES IN DRYING TECHNOLOGY
PLANT LAYOUT
SUPPLIERS OF RAW MATERIALS
SUPPLIERS OF PLANT AND MACHINERY (IMPORTED)
SHORT CUT PASTA
PRINCIPLES OF PLANT LAYOUT
PLANT LOCATION FACTORS
EXPLANATION OF TERMS USED IN THE PROJECT REPORT
APPENDIX – A:
01. PLANT ECONOMICS
02. LAND & BUILDING
03. PLANT AND MACHINERY
04. OTHER FIXED ASSESTS
05. FIXED CAPITAL
06. RAW MATERIAL
07. SALARY AND WAGES
08. UTILITIES AND OVERHEADS
09. TOTAL WORKING CAPITAL
10. TOTAL CAPITAL INVESTMENT
11. COST OF PRODUCTION
12. TURN OVER/ANNUM
13. BREAK EVEN POINT
14. RESOURCES FOR FINANCE
15. INSTALMENT PAYABLE IN 5 YEARS
16. DEPRECIATION CHART FOR 5 YEARS
17. PROFIT ANALYSIS FOR 5 YEARS
18. PROJECTED BALANCE SHEET FOR (5 YEARS)
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