Detailed Project Report on jam, jellies, fruit juice and allied products

JAM, JELLY, CHUTNEY, PICKLES AND SQUASHES

[EIRI/EDPR/1212] [J.C.9863]

     Among preserved fruits, Jams, Jellies, Marmalades,  Pickles, squahes  forms an important class of products.  during world  war II, fairly large quantities of these were imported to into  India from  the  U.S.A.  the  U.K. and Australia.   Now  a  days,  such products are being manufactured extensively in several  factories in  this  country, as by products or joint  products  in  fruits.  They  are  also made in many of the homes all over  the  country.  Their  production and demand can be increased manifold by  making better use of fruit that is being wasted at present.

     A  Jam differs from a preserve in that it does  not  contain pieces  of  the whole fruit as in the case with a  preserve.   In preparing the jam,  the fruit is crushed or otherwise finely cut, 

so  that when cooked, the mass is fairly uniform throughout.   It is rich in flavour, because the ripe fruit, which have  developed full flavour, are used in its preparation.

     Chutneys,  pickles of various kinds are prepared  in  Indian homes and also on a commercial scales.  They find a ready  market in  many countries.  Standard recipes have been modified to  suit local  taste in the country and consumer acceptability  in  other parts  of the world.  Fruits such as apple, peach, plum,  apricot and  mango and vegetables like turnip, cauli flower, carrot  etc. are  the basic raw materials. Onion, garlic, spieces, herbs  etc. are  added for flavour.  Vinegar, common salt and sugar are  also used  to  make  the  products  more  palatable.   The  method  of preparation is similar to that adopted in the case of jams except that spices and vinegar are added.

COST ESTIMATION

Plant Capacity                             800Kgs/Day 

Land & Building (500 sq.mt.)  Rs.35.87 Lacs    

Plant & Machinery                    Rs. 10.10 Lacs 

Working Capital for 1 Month    Rs. 18.20 Lacs 

Total Capital Investment          Rs. 76.72 Lacs 

Rate of Return                          39%

Break Even Point                      59%

CONTENTS

INTRODUCTION

POST HARVEST TECHNOLOGY- IMPORTANCE AND ROLE

STATUS OF FOOD PROCESSING INDUSTRY

SECTOR WISE FOOD PROCESSING

FRUITS AND VEGETABLE PROCESSING

FOOD GRAIN SECTOR

PROCESSING OF COMMERCIAL CROPS

PACKED AND CONVENIENCE FOOD

FISHING AND FISH PROCESSING

MEAT AND POULTRY PROCESSING

MILK AND MILK PRODUCTS

ALCOHOLIC BEVERAGES AND SOFT DRINKS

USES AND APPLICATIONS

B.I.S. SPECIFICATIONS

MARKET SURVEY

FOOD

BEVERAGES

AUTOMATION IN F&B INDUSTRY

CUSTOMER REQUIREMENT SPECIFIC SOLUTIONS

THE AUTOMATION SOLUTION

INTEGRATED APPROACH

NEED OF DOMAIN EXPERTISE

FUTURE SCENARIO

PRESENT MANUFACTURERS/EXPORTERS OF JAMS & JELLY 

   AND TOMATO KETCHUP

TOMATO KETCHUP

FRUIT JAMS AND JELLIES

MANUFACTURING PROCESS FOR SQUASHES

1.   ORANGE SQUASH:

2.   FORMULATION FOR OTHER SQUASHES:

(A)  MANGO SQUASH:

SPECIFICATIONS:

(B)  PINEAPPLE SQUASH

(C)  LEMON SQUASH:

MANUFACTURING PROCESS FOR SAUCES & KETCHUP

FORMULA FOR TOMATO SAUCE:

CHILLI SAUCE

JAMS AND JELLIES

MANUFACTURE OF JAMS

JELLY

MANUFACTURING PROCESS

PROCESS CONDITIONS OF MANUFACTURING JAMS & JELLIES

PH RANGE FOR DIFFERENT KINDS OF JAMS

PROPORTION OF WATER, FRUIT AND SUGAR FOR JELLY-MAKING

RECIPES FOR SOME IMPORTS TYPIAL JAM

1.   PINE APPLE JAM

2.   ORANGE JAM

3.   MANGO JAM

4.   APPLE JAM

PINE APPLE JELLY

STRAW BERRY JELLY

MANUFACTURING PROCESS OF CHUTNEY

APPLE CHUTNEY

SWEET MANGO CHUTNEY

PEACH CHUTNEY

PLUM CHUTNEY

TOMATO CHUTNEY

BOTTLING

MANUFACTURING PROCESS OF PICKLES

APPLE PICKLE

CABBAGE PICKLE

SAUERKRAUT

BEETROOT PICKLE

CUCUMBER PICKLE

WITH SALT

WITH VINEGAR

WHOLE LIME PICKLE

PRINCIPLES OF PLANT LAYOUT

MAJOR PROVISIONS IN ROAD PLANNING FOR MULTIPURPOSE SERVICE ARE:

PLANT LOCATION FACTORS

PRIMARY FACTORS

1.   RAW-MATERIAL SUPPLY:

2.   MARKETS:

3.   POWER AND FUEL SUPPLY:

4.   WATER SUPPLY:

5.   CLIMATE:

6.   TRANSPORTATION:

7.   WASTE DISPOSAL:

8.   LABOR:

9.   REGULATORY LAWS:

10.  TAXES:

11.  SITE CHARACTERISTICS:

12.  COMMUNITY FACTORS:

13.  VULNERABILITY TO WARTIME ATTACK:

14.  FLOOD AND FIRE CONTROL:

EXPLANATION OF TERMS USED IN THE PROJECT REPORT

1.   DEPRECIATION:

2.   FIXED ASSETS:

3.   WORKING CAPITAL:

4.   BREAK-EVEN POINT:

5.  OTHER FIXED EXPENSES:

6.   MARGIN MONEY:

7.   TERM LOANS:

8.   TOTAL LOAD:

9. LAND AREA/MAN POWER RATIO:

SUPPLIERS OF PLANT AND MACHINERY

PACKAGING MATERIALS FOR FOOD

ADDRESS OF CONSULTANTS

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      

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