Detailed Project Report (DPR) on potato powder

 POTATO POWDER
[CODE NO. 5347


The protection of food-stuffs from spoilage by moulds and bacteria is a major concern of the food Technologist.  One of the most obvious and most ancient, methods of accomplishing this is to dry the food to such an extent that mould or bacterial growth cannot occur.  The accompanying reduction in weight and volume make foods preserved in this way especially attractive for millitary purpose, and much of the development of modern dehydrated foods has been a result of the stinulus provided by 2nd World War.

The term dehydration is applied to artificially induced drying as distinct from drying in the sun or wind.  A very wide range of food products and dehydrated to-day; among them are apricots, peaches potato, apples and other fruit's, Cabbage, Carrot, beet root, parsnip and other vegetables malt, milk, eggs, meat, fish.  These are also numerous special products such as baby foods based on dehydrated milk and soup powders.

Potatoes can be consumed in varied forms.  In fact, it is a vegetable that can easily be combined with any other food item including other vegetables, cereals, pulses, meat and poultry.

Potato is one of the important tuber vegetable which is consumed throughout the year.  It's Botanical name is Solanum Tuberosum, When the Spaniards reached South America around 1524, they found several tubes-bearing species of Solanum in the Andes region.  These tuber-bearing species or wild potatoes, as they are sometimes called, are found in a great variety of habitate ranging from arid conditions to wet sub-tropical forests and alpine meadows, ascending from sea level to an altitude of c. 5,000 m.  These tubers were used by the people of the land as food.

COST ESTIMATION

Plant capacity                      1.00 TON/day
Land & Building                  On Rent
Plant & Machinery               Rs. 18.00 Lacs
W.C. for 3 Months                Rs. 27.00 Lacs
Total Capital Investment    Rs. 48.00 Lacs
Rate of Return                      27%
Break Even Point                  66%

1.   INTRODUCTION                                       
2.   PROPERTIES                                        
3.   USES AND APPLICATIONS                             
4.   PACKING AND MARKING                              
5.   MARKET POSITION WITH FUTURE DEMAND               
6.   PRESENT MANUFACTURERS                            
7.   MANUFACTURING PROCESS                            
8.   PROCESS FLOW DIAGRAM                             
9.   PLANT LAYOUT OF POTATO POWDER                    
10.  LIST OF CONSUMERS                                
11.  SUPPLIERS OF RAW MATERIALS                       
12.  ADDRESSES OF PLANT AND MACHINERY SUPPLIERS     
13.  PLANT & MACHINERY (IMPORTED)                   
                  
 
APPENDIX – A :

 1.      COST OF PLANT ECONOMICS      
 2.      LAND & BUILDING                                      
 3.      PLANT AND MACHINERY                                  
 4.      FIXED CAPITAL INVESTMENT                             
 5.      RAW MATERIAL                                         
 6.      SALARY AND WAGES                                     
 7.      UTILITIES AND OVERHEADS                              
 8.      TOTAL WORKING CAPITAL                                
 9.      COST OF PRODUCTION                                   
10.      PROFITABILITY ANALYSIS                               
11.      BREAK EVEN POINT                                     
12.      RESOURCES OF FINANCE                           
13.      INTEREST CHART                                       
14.      DEPRECIATION CHART                                   
15.      CASH FLOW STATEMENT                                   
16.      PROJECTED BALANCE SHEET