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
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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!
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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