Detailed Project Report on olive oil plant

OLIVE OIL PLANT
 [CODE NO. 3066]  


The olive tree is native to the Mediterranean basin. Archeological evidence shows that olive oil was produced as early as 4000 BC. Besides food, olive oil was used historically for medicine, lamp fuel, soap, and skin care.

The majority of olive oil is produced in the European Union, with Spain being the largest producer of olive oil in the world, followed by Italy and Greece. In the United States, olive oil is produced in California, Arizona, Texas, Georgia, Florida, Oregon, and Hawaii.

Variety and maturation are two of the most important factors of olives that influence the quality and taste of the final olive oil. There are hundreds of varieties of olive trees. A wide range of olive varieties are used in the production of olive oil. These include Mission, Manzanillo, Sevillano, Arbequina, Koroneiki, Arbosana, Ascolano, Frantoio, Leccino, Pendolino, Maurino, and Coratina.

Olive oil production begins with harvesting the olives. Traditionally, olives were hand-picked. Currently, harvesting is performed by a variety of types of shakers that transmit vibrations to the tree branches, causing the olives to drop into nets that have previously been placed under the tree canopy. Increasing ripeness generally increases yield in terms of release of olives from the tree branches. However, over-mature olives do not possess the best sensory qualities for oil production. Therefore, harvesting time is frequently a compromise between harvesting efficiency and final oil quality.

After harvesting, the olives are washed to remove dirt, leaves, and twigs. After the twigs are filtered out with grids, the fruit is ready for processing into oil. Fewer than 24 hours from harvest to processing produces the highest-grade oils.

Traditional olive oil processing begins with crushing the olives into a paste. The purpose of the crushing is to facilitate the release of the oil from the vacuoles.

The next step in the process involves malaxing the paste (mixing the paste). The paste is mixed for 20–45 minutes to allow small oil droplets to combine into bigger ones. This process ensures the olives are well ground and allows the fruit enzymes to produce desirable aromas and flavors. Longer mixing times increase yield; however, they may also result in increased oxidation and decreased shelf life and quality.


COST ESTIMATION

Plant  Capacity                                :       1000.00 Litres/day
Land & Building (1500 Sq.MT)    :    Rs. 1.68  Cr
Plant & Machinery                          :    Rs. 1.03  Cr
Working Capital for 1 Months     :     Rs. 1.07  Cr
Total Capital Investment              :    Rs. 3.89  Cr
Rate of Return                                :    27%
Break Even Point                           :    56%

INTRODUCTION    
COMPOSITION AND CHARACTERISTICS OF OLIVE    
STANDARDS FOR OLIVE OIL    
COLD PRESSED OLIVE OIL    
METHOD OF OLIVE OIL EXTRACTION    
MARKET SURVEY    
IMPORT DATA OF FIGARO OLIVE OIL    
IMPORT DATA OF OLIVE OIL BERTOLLI    
GLOBAL MARKET POSITION OF OLIVE OIL    
GLOBAL TRENDS IN OLIVE OIL TRADE    
MANUFACTURING PROCESS OF OLIVE OIL    
PROCESS FLOW SHEET    
PROCESS IN DETAILS FOR OLIVE OIL EXTRACTION    
PROCESS FOR EXTRA VIRGIN OIL    
EXTRACTION OF VIRGIN OLIVE OIL    
OLIVE POMACE OIL EXTRACTION    
CONTAINER CHARACTERISTICS FOR OLIVE OIL BOTTLING    
PERFORMANCE OF OLIVE OIL EXTRACTION USING DIFFERENT GRADE OF TALC    
DETAILS OF EQUIPMENTS WITH ADVANTAGE AND DISADVANTAGE    
PROCESS FLOW DIAGRAM OF OLIVE PROCESSING    
SUPPLIERS OF PLANT AND MACHINERY    
SUPPLIERS OF RAW MATERIALS    
ADDRESSES OF INDIAN OLIVE ASSOCIATION    


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