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    Complete Technology Handbook on Alcoholic and Non-Alcoholic Beverages (Fruit Juices, Smoothies, Sugar- cane Juice, Mocktails, Wine, Rum and Liquor Bottling) with Detailed Manufacturing Process and Formulations with Project Profiles

    Complete Technology Handbook on Alcoholic and Non-Alcoholic Beverages (Fruit Juices, Smoothies, Sugar- cane Juice, Mocktails, Wine, Rum and Liquor Bottling) with Detailed Manufacturing Process and Formulations with Project Profiles
    Complete Technology Handbook on Alcoholic and Non-Alcoholic Beverages (Fruit Juices, Smoothies, Sugar- cane Juice, Mocktails, Wine, Rum and Liquor Bottling) with Detailed Manufacturing Process and Formulations with Project Profiles
    US $ 286.00
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      In a world brimming with myriad tastes and sensations, the art of crafting beverages has transcended mere refreshment; it has become an intricate symphony of flavors, a celebration of tradition, and a canvas for innovation. Within the pages of this compendium, "Complete Technology Handbook on Alcoholic and Non-Alcoholic Beverages (Fruit Juices, Smoothies, Sugar- cane Juice, Mocktails, Wine, Rum and Liquor Bottling) with Detailed Manufacturing Process and Formulations with Project Profiles," we invite you on an extraordinary journey—a journey through the captivating universe of beverages.

      Beverages have woven themselves into the tapestry of human existence, entwined with culture, history, and celebration. From the velvety depths of wines and the timeless allure of whiskey to the effervescent charm of carbonated concoctions and the healthful embrace of fruit juices and smoothies, this handbook embarks on a quest to uncover the essence of these liquid treasures.

      As we embark on this voyage, let us consider the heart of any beverage: the artistry of its creation. Behind every sip of that refreshing mocktail, every swirl of aged wine, and every exhilarating burst of carbonation lies a meticulous process—a blend of science and craftsmanship. This book serves as your guide to demystifying these processes, unlocking the secrets of formulation, and offering a glimpse into the industries that bring these beverages to life.

      In these pages, you will explore the alchemy of flavorings and emulsions, understanding the magic that transforms raw ingredients into the captivating essences that tantalize our taste buds. The chapters on grape juice and citrus fruit processing reveal the meticulous care and attention required to harness the vibrant flavors of nature's bounty.

      We also dive into the intriguing world of smoothies and mocktails, where fruits, herbs, and spices meld into concoctions that are as invigorating as they are wholesome. Our exploration extends to the globe's tropical corners, from the lushness of guava to the tang of passion fruit, offering a taste of paradise in each sip.

      For those with an affinity for spirits, the chapters on whisky and rum take you on a journey through the history and craftsmanship behind these complex libations. Learn about the distinct distillation processes, the nuances of aging, and the chemistry that gives each bottle its unique character.

      • Beer aficionados will find their thirst for knowledge quenched as we traverse the malting process, uncover the secrets of hops, and explore the diverse world of beer types, from pale ales to stouts.
      • Vodka enthusiasts can delve into the intricacies of the vodka-making process, from raw materials to distillation, and even explore the realm of flavored and natural distilled fruit vodkas.
      • Wine lovers will relish the insights into grape selection, fermentation, and the fine art of aging. And for those seeking to embark on their own brewing adventures, the world of microbrewery technology awaits, with equipment insights and industry know-how.

      As we continue, we venture into the domain of country liquor bottling and the economics of blending and bottling plants, offering a comprehensive view of the industry landscape.

      This book is not just a compendium of knowledge; it is an invitation to embark on your own beverage odyssey. Whether you are a seasoned industry expert, an aspiring entrepreneur, or simply an enthusiastic connoisseur, our aim is to quench your thirst for understanding the intricacies of beverage creation.

      The world of beverages is a realm of sensory delight, tradition, innovation, and boundless possibilities. It is our hope that this handbook, rich with insights, formulations, and project profiles, will inspire your own journey into the fascinating world of beverages. May it be a source of both knowledge and inspiration, inviting you to raise your glass to the endless possibilities that this world has to offer.

      This Book contains chapters on Introduction and Uses and Applications, Carbonated Beverages, Flavourings and Emulsions Technology, Technology of Grape Juice Processing, Citrus Fruit Processing Technology, Using of Citrus Pulp (Residue of Peel, Pulp and Seeds of Oranges, Grapefruit and other Citrus Fruits) By-products in Farm Animals Feeding, Apple Juice Technology, Flow chart of apple juice concentrate production, Smoothies Manufacturing Technology, Mocktails Manufacturing Technology, Various Tropical Fruit Juices , Whisky Manufacturing, Beer Production, Vodka Manufacturing, Rum Manufacturing, Table Wines Production, Microbrewery Technology, Country Liquor Bottling Technology, Technology of Sugarcane Juice Processing, Preservation and Aseptic Packaging, Plant Economics of Blending and Bottling Plant of Liquor from Ena , Plant Economics of Country Liquor Bottling Plant, Plant Economics of Craft Beer, Plant Economics of Drinking Mineral Water and Fruit Juice , Plant Economics of Extra Neutral Alcohol with Maize as Raw Material, Plant Economics of Fruit Juice and Smoothies, Plant Economics of Fruit Juice of Mango, Orange, Sweet Lime, Lime, Pineapple Plant (1200 ltr. Per Hour Capacity) in Tin Cans, Plant Economics of Liquor Bottling Plant (IMFL Bottling Unit), Plant Economics of Makgeolli Beer Plant, Plant Economics of Sugarcane Juice in Tetrapack, Plant Economics of Wine (Carbonated Wine) and Bottling Line of IMFL.

      So, without further ado, let us embark on this exhilarating expedition into the realm of beverages, where every sip is a revelation and every bottle a testament to the artistry of creation. Cheers to your journey!

      Contents-cum-Index

      Chapter 1

      Introduction and Uses & Applications

      Functional Drinks

      Fermented Beverages

      Zero-Alcohol Beer

      Non-Alcoholic Wines

      Digital Age Boosts Non-Alcoholic Beverages Sales

      Alcoholic beverage

      Potable Alcohol (Alcoholic Beverage)

      Types of alcoholic beverages

      Fermented Beverages

      Distilled Spirits

      Compounded Beverages

      Shifting Benefits and Risks

      The Bottom Line: Balancing Risks and Benefits

      Alcoholic Beverages Market

      Legal Licenses Required

      Food License

      Trade License/ Eating House License

      Fire Department NOC

      Shops and Establishment Registration

      Pollution clearance

      Tax registrations Income

      Infrastructure Licenses


      Chapter 2 

      Carbonated Beverages

      Introduction

      Carbonation

      Health Effects of Soft Carbonated Beverages

      Obesity

      Dental Health

      Bone Health

      Ingredients Used in Preparation of Carbonated Beverage

      Sweetener

      Carbon dioxide

      Acids

      Flavouring and colouring ingredients

      Emulsifiers, stabilizers and clouding agents

      Foaming agents

      Manufacturing Process of Carbonated Beverages

      Syrup preparation

      Carbonation and filling

      Carbonated Water

      Uses of Carbon Dioxide

      Measurement of Carbonation

      Carbonation determination

      Carbonators


      Chapter 3 

      Flavourings and Emulsions Technology

      Emulsion technology

      Emulsion classification

      Production methods

      Emulsion stability

      Flavourings

      Nonalcoholic flavouring extracts

      True fruit flavours

      Imitation, artificial extracts, essences and flavours

      Legislation

      Flavour development

      The composition of the microbial population

      Starter cultures

      Application of Flavourings and Emulsions

      Flavor extraction and Measurement methods

      Extraction of flavors:

      Beverage Emulsions and Their Formulation

      Solid Phase Extraction (SPE)

      Solid phase micro extraction (SPME)

      Steam Distillation

      Super critical fluid extraction

      Microwave aided extraction

      Flavor analysis

      Sensory Analysis

      Volatile analysis

      Some terms in flavor

      Beverage Emulsions

      Formulation of Beverage Emulsions

      Effect of Oil Type on Beverage Emulsion Formation and Stability

      Effect of Emulsifier and Stabilizer Type on Beverage Emulsion Formation and Stability

      Thermal Treatment

      pH

      Presence of Minerals


      Chapter 4 

      Technology of Grape Juice Processing

      Grape cultivars

      The chemistry of grape juice

      Carbohydrates

      Acids

      Mineral content

      Phenolics

      Volatiles

      Modern grape juice processing

      Harvesting/ripening

      Process technology of Making Grape Juice

      Select raw materials

      Grape cleaning

      Desteming and crushing

      Heating for color distilling

      Pressing and filtrating

      Juice blending

      Classification

      Canning and sealing

      Sterilization and cooling

      Stemmer/crusher operation

      Hot-break process

      De-juicing/pressing operation

      Coarse filtration

      Bulk storage and tartrate precipitation

      Enzyme clarification

      Polish (fine) filtration

      Hot fill

      Process alternatives

      Cold-pressing

      Aseptic process

      Concentration

      Sulfur dioxide preservative


      Chapter 5 

      Citrus Fruit Processing Technology

      Oranges

      Large-scale operations

      Focus on concentrate

      Separation, concentration and pasteurization of oranges

      Aroma and oil recovery

      Lemons

      Versatile revenue maximization

      The oils side

      Hermetic separation

      Orange Juice Production Steps

      Fruit Reception

      Truck Unloading

      Prewashing, Destemming And Pregrading

      Sampling

      Fruit Storage

      Surge Bin

      Final Fruit Washing

      Final Grading

      Juice Extraction

      Fruit Sizing

      Extractor Types

      The Squeezer-type Extractor

      Modifications For Premium Pulp Premium Juice “Low-oil” Extractor

      The Reamer-type Extractor

      The Oil Extraction System

      Downstream of the juice extractors

      Clarification

      Screw-type Finishers

      NFC Production

      Oil Reduction

      Adjusting the extractor

      Vacuum flashing of preheated juice

      Centrifugal separation of the oil phase from the clarified juice

      Deoiling with Centrifuges

      Primary Pasteurization

      Deaeration

      Long-term Frozen Storage

      Aseptic Storage In Tanks

      Aseptic Storage In Bag-in-box Bulk Containers

      NFC Reprocessing

      Concentrate Production

      Tubular Evaporator Systems

      Other Tubular Evaporation Systems

      Plate and Cassette Evaporator Systems

      Homogenization

      Essence Recovery

      Automatic Fruit Processing Plant -Pulp, Juice, Jam

      Product Details:

      Single tube heat exchangers

      Multi tube heat exchangers

      Concentric tube heat exchangers

      Scraped surface heat exchangers/Automatic Juice Pasteurizer

      Cabinet-type Orange Peel Dehydrator

      Industrial Orange Peel Dehydrator


      Chapter 6 

      Using of Citrus Pulp (Residue of Peel, Pulp and Seeds of Oranges, Grape- fruit and other Citrus Fruits) By-products in Farm Animals Feeding

      Using citrus by-products in farm animals feeding

      Energy value and digestibility

       

      Chapter 7 

      Apple Juice Technology

      Apple juice production process

      Apple sorting

      Apple cleaning

      Apple crushing and juice extracting

      Pasteurization

      Homogenization for cloudy juice

      Clarification for clear juice

      Apple juice Blending

      Apple juice filing and sealing

      Sterilization and cooling

      The end products of Apple Processing Line

      Ultrafiltration system for clear apple juice

      Flow chart of apple juice concentrate production

      Complete line for production of juice concentrates

      Apple juice enzyme treatment system

      Value added products from apple pomace

      Ethanol and high crude protein

      Pectin esterase by using

      Microbial colours

      Citric acid

      Clarification of Juice

       

      Chapter 8 

      Smoothies Manufacturing Technology

      Preparation and Preservation Of Smoothies

      Formulations

      Coconut Raspberry Smoothie

      Pieapple Cucumber Smoothie

      Instructions

      Peach Mango Smoothie

      Spinach Smoothie

      Pineapple Citrus Smoothie

      Banana Peanut Butter Smoothie

      Blueberry Smoothie

      Green Pineapple Coconut Smoothie


      Chapter 9 

      Mocktails Manufacturing Technology

      Equipments Required for Making Mocktails:

      Ingredients Required

      Golden Rules For Making Mocktails

      Service of Mocktails

      Mocktail Formulations

      Virgin Mint Lemonade

      Pomegranate Spritzer

      Virgin Sangria

      Virgin Mary

      Apple Fizz

      Mojito

      Cindrella

      Quick Fruit Punch

      Classic Shirley Temple

      Virgin Colada

      Lemon Lavender

      French 75

      Rose Lemon Spritzer

      Sparkling Cranberry Lime

      Sunburst

      Grapefruit Spritzer

      Vanilla Lemonade

      Orange Julius

      Hot Not Toddy

      Thanksgiving Punch

      Sweet Sunrise

      Coconut Martini

      Sweet Adeline

      Mango Julius

      Butterbeer

      Blue Lagoon Margarita

      Crockpot Hot Apple Cider (Wassail)

      Apple Cinnamon Mule

      White Christmas Dream Cocktail

      Basil and Mint Lemonade

      Frost Bite Mocktail

      Mulling Spices for Apple Cider

      Virgin Piña Colada

      Sweet Adeline

       

      Chapter 10 

      Various Tropical Fruit Juices

      Nutritional Value

      General steps in juice processing

      Fruit Juice Processing

      Significance of Few Important Steps in Fruit Juice Production

      Straining/Filtration/Clarification

      Disintegration

      Hot break process

      Mash enzyme treatment

      Fruit juice extraction process

      Deaeration

      Kiwifruit

      Varieties in India

      Nutritional content

      Kiwi Ready-To-Serve Beverage

      Flow Chart

      Ingredients used for preparation of kiwi RTS beverages

      Kiwi juice/Pulp

      Machines Used

      Guava

      FSSAI specification

      Ingredients

      Flow Chart

      Flow-sheet for processing of RTS beverages

      Guava Nectar

      Mango

      Preparation of Mango RTS

      Materials and Methods

      Process Flow Chart

      Machines

      Ppassion fruit juice

      How to Make Passion Fruit Juice

      Passion Fruit Juice Beverage Processing

      Passion Fruit Juice Proces- sing Technological Flowchart

      Key Machine Introduction for Passion Fruit Juice Processing Plant

      Passion fruit and guava peeling and crushing machine

      Passion fruit and guava mash preheating and pulping machine

      Passion fruit and guava puree/juice filling machine

      Pineapple

      Pineapple sorting process 

      Pineapple washing

      Pineapple Peeling and Extracting

      The second pressing

      Pineapple juice filtration

      Pineapple juice degassing

      Pineapple juice sterilization

      Pineapple juice cooling

      Pineapple juice filling

      Juice filling machine combines 3 functions of washing, filling and sealing

      Acerola

      Flow chart for the production of 6 categories of pasteurized pineapple juice

      Processing of the non- sweetened acerola tropical fruit juice by hot fill method

      Banana

      Applications of Banana Juice

      Description of Banana Juice Processing Line

      Clear Banana Juice Technical Parameter

      Technological Flowchart of Clear Banana Juice Processing Line

      Clarification of Banana Juice

      Preparation of Whey-Based Banana Beverage

      Preparation of whey

      Flowchart for preparation of whey

      Preparation of banana juice

      Process flow diagram for preparation of banana juice

      Preparation of whey beverage

      Flow chart for the preparation of a whey-based banana beverage

      Lulo fruits

      Nutritional Value

      Applications

      Flow chart the sample preparation and treatments

      Papaya

      Papaya Processing Line End Products and Package

      Papaya Processing Line Technological Flowchart

      Key Machine Of Papaya Processing Line

      Papaya Bin Tipper

      Papaya washing and sorting machine

      Papaya peeling and deseeding machine

      Papaya pulp preheater

      Papaya pulper and finisher

      Papaya puree evaporator

      Papaya puree sterilizer

      The Future

      Juice Market Trend Analysis

      The Packaged fruit juice

      non-alcoholic malt beverages market

       

      Chapter 11 

      Whisky Manufacturing

      Introduction

      History of whisky production

      Outline of whisky production processes

      Individual operations

      Raw materials

      Malted cereals

      Unmalted cereals

      Mashing and cooking

      Mashing

      Cooking followed by malt mashing

      Fermentation

      Distillation

      Pot still distillation

      Continuous distillation

      Maturation and aging

      Blending and coloring

      Effluent disposal and spent grains recovery

      Organoleptically important components of whisky

      Concentrations of organo- leptically important compounds

      Chemical nature of organo- leptically-important compounds

      Contribution of compounds to organoleptic properties

      Origin of organoleptically- important compounds 


      Chapter 12

      Beer Production

      The malting process

      Outline of the Brewing Process

      Effective cleaning and sorting of the grain

      Brewing: beer production process

      Hops and hopping

      Fermentation

      Warm fermentation

      Cool fermentation

      Spontaneous fermentation

      Brewing yeasts

      Maturation and Carbonation

      Filtration

      Continuous bottling

      Byproducts/Waste

      Process stages in beer production

      Beer Defects

      Light struck

      Diacetyl

      Oxidation

      Acetaldehyde

      Acetic acid

      Gushing

      Microbiological spoilage

      Common Off-flavours and how you can fix them

      Alcoholic

      Metallic

      Diacetyl

      Estery

      Oxidized

      Off-flavour: Yeasty

      Vegetal

      Grassy

      Solvent

      Tannic

      Off-flavour: Musty

      Aceteldehyde

      Sulfur

      Phenolic

      Sour/Acidic

      Skunky

      The State of the Industry

      Beer Industry Segmentation

      Packaging Insights:

      Production Insights:

      Alcoholic Content Insights

      Flavor Insights:

      Competitive Landscape

      Different Types Of Beers

      Palr Ales

      India Pale Ales

      Pilsners

      Stouts

      Porters

      Brown Ales

      Types of Brown Ales

      Wheat Beers

      Types of Wheat Beers

      Sour ales

      Types of Sour Ales


      Chapter 13 

      Vodka Manufacturing

      History and the Manufacturing Process of Vodka

      Process of Making Vodka

      Ingredients

      Vegetables or Grains

      Yeast

      Malt Meal

      Water

      Flavorings

      The formula and composition of vodka

      Raw Materials

      Vegetables or grains

      Water

      Malt meal

      Yeast

      Flavorings

      The Manufacturing Process

      Mash preparation

      Sterilization and inoculation

      Fermentation

      Distillation and rectification 

      Water added

      Bottling

      Quality Control

      Distillation

      Plain vodka Process

      Flavored and colored vodka Process

      Natural Distilled Fruit Vodka or Liqueur

      Distilling Infusions

      Making Vodkas by Mixing Method

      Sweet Vodkas

      Use of Extracts and Essential Oils

      Preparation of the Mash

      Inoculation and Sterilization

      Fermentation Process

      Distillation and Modification 326 Adding Water

      Bottling


      Chapter 14 

      Rum Manufacturing

      Harvesting

      Sugar extraction

      Fermentation

      Light or heavy rum

      Distillation of rum

      Pot (alembic) still rum production

      Column still rum production

      Rum terroir

      Ageing rum

      Charcoal filtration of rum

      Rum blending

      Bottling rum

      Types of Rum

      Carbonyl Compounds

      Esters

      Phenols

      Alcohols

      Aldehydes

      Ketones

      Lactones

      Thiols

      Miscellaneous compounds


      Chapter 15 

      Table Wines Production

      Grape as raw material for wine

      Science and technology of wine making

      Production of must

      Alcoholic fermentation

      Fermentation

      Post-fermentation treatment

      Malolactic fermentation

      Clarification

      Fining

      Filtration

      Centrifugation

      From wine to bottle

      White wine technology

      Special wines

      Rosé wines

      Passiti wines

      Sparkling Wines

      Beaujolais wines

      Wine tasting

      Basic steps of the winemaking process

      Machinery & Equipment for Wineries


      Chapter 16 

      Microbrewery Technology

      Microbrewery Description

      The chemical composition of beer

      Brewing process

      Packaging

      Things to Consider before Starting a Micro-brewery

      Required Microbrewery Machinery & Equipment

      Commercial brewing equipment

      Small, medium, and large brewery solutions

      Mid-Size Craft & Regional Brewers

      Large Scale Automated Production & Packaging Brewers

      Micro/Pub Brewery

      Hypro Brewing System

      Stainless Steel Tanks for Breweries


      Chapter 17 

      Country Liquor Bottling Technology

      Liquor Bottling & RTD Plant

      Manufacturing process of IMFL bottling plant

      Process Description

      IMFL Bottling Plant

      Packaging 

      Packing Standards

      Packaging Requirement

      Production of brandy

      Components of Brandy

      Ethyl Alcohol

      Production of rum

      Pretreatment of Raw Material

      Fermentation

      Fermentation Temperature

      pH Value

      Fermentation Time

      Yeast

      Distillation

      Continuous Distillation

      Maturing

      Manufacturing process of whisky

      Pressing

      Fermentation

      Alcoholic Fermentation

      Acidic Fermentation:

      Bottling

      Vodka

      Treatment Methods

       

      Chapter 18 

      Technology of Sugar cane Juice Processing, Preservation and Aseptic Packaging

      Processing and preservation of sugarcane juice

      Sugar : Processing Steps

      Sugarcane Juice Processing Plant Description

      Sugarcane Juice Processing Plant

      Sugarcane Juice Processing Plant Main Machine Introduction

      Sugarcane Juice Processing Plant Technological Flowchart

      Aseptic Packaging

      Schematic diagram of aseptic processing and packaging system


      Chapter 19 

      Plant Economics of Blending and Bottling Plant of Liquor from Ena

      Plant Economics

      Land & Building

      Plant & Machinery

      Fixed Capital

      Working Capital Requirement/ Month

      Total Capital Investment

      Turn Over/Annum


      Chapter 20 

      Plant Economics of Country Liquor Bottling Plant

      Plant Economics

      Land & Building

      Plant & Machinery

      Fixed Capital

      Working Capital Requirement/ Month

      Total Capital Investment

      Turn Over/Annum


      Chapter 21 

      Plant Economics of Craft Beer

      Plant Economics

      Land & Building

      Plant & Machinery

      Working Capital Requirement/Month

      Total Capital Investment

      Turn Over/Annum


      Chapter 22 

      Plant Economics of Drinking Mineral Water and Fruit Juice

      Plant Economics

      Land & Building

      Plant & Machinery

      Fixed Capital

      Working Capital Requirement/ Month

      Total Capital Investment

      Turn Over/Annum


      Chapter 23 

      Plant Economics of Extra Neutral Alcohol with Maize as Raw Material

      Plant Economics

      Land & Building

      Plant & Machinery

      Fixed Capital

      Working Capital Requirement/Month

      Total Capital

      Investment

      Turn Over/Annum


      Chapter 24 

      Plant Economics of Fruit Juice and Smoothies

      Plant Economics

      Land & Building

      Plant & Machinery

      Fixed Capital

      Working Capital Requirement/Month

      Total Capital Investment

      Turn Over/Annum

       

      Chapter 25 

      Plant Economics of Fruit Juice of Mango, Orange, Sweet Lime, Lime, Pineapple Plant (1200 ltr. Per Hour Capacity) in Tin Cans

      Plant Economics

      Land & Building

      Plant & Machinery

      Fixed Capital

      Working Capital Requirement/Month

      Total Capital Investment

      Turn Over/Annum


      Chapter 26 

      Plant Economics of Liquor Bottling Plant (IMFL Bottling Unit)

      Plant Economics

      Land & Building

      Plant & Machinery

      Fixed Capital

      Working Capital Requirement/ Month

      Total Capital Investment

      Turn Over/Annum


      Chapter 27

      Plant Economics of Makgeolli Beer Plant

      Plant Economics

      Land & Building

      Plant & Machinery

      Fixed Capital

      Working Capital Requirement/Month

      Total Capital Investment

      Turn Over/Annum


      Chapter 28 

      Plant Economics of Sugarcane Juice in Tetrapack

      Plant Economics

      Land & Building

      Plant & Machinery

      Fixed Capital

      Working Capital Requirement/ Month

      Total Capital Investment

      Turn Over/Annum

       

      Chapter 29 

      Plant Economics of Wine (Carbonated Wine) and Bottling Line of IMFL

      Plant Economics

      Land & Building

      Plant & Machinery

      Fixed Capital

      Working Capital Requirement/Month

      Total Capital Investment

      Turn Over/Annum 

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