Detailed Project Report on ready to eat retort packed food

READY TO EAT RETORT PACKED FOOD

[EIRI/EDPR/0458] J.C. 9022

Retort pouches represent a tremendous opportunity for flexible packaging to displace cans and bottles. Foods packaged in cans are often over-cooked during the canning process. A retort pouch provides all the protection while delivering a better-tasting product. In Europe and Asia, where retort pouches have been common for years, packagers love its portability & minimal storage requirements.

Retort pouch which also called as flexible canned food packaging. It is labor reduction over canning, not some inherent feature of the pouch. Packed food can be retorted sterilization at 110℃ or 121℃ for 25 to 30 minutes. Retorted products can be standed in ambient condition, frozen is not need. Consumer friendly because it is ready to eat once the package is opened or reheat the whole packing for hot taking. Flexible packaging can be taken as the most effective way of cost saving because shipped weight can be highly reduced.

      Food is the largest consumer packaging market, consisting of a wide variety of pack formats, materials and sizes. Flexible packaging dominates the global food industry as it is widespread in nearly all food categories.

COST ESTIMATION

Plant Capacity                                              2500.00 Pouches & cans/Day 

Land & Building (1000 Sq.Mtr)  Rs. 1.10 Cr    

Plant & Machinery                                   Rs. 92.00 Lacs 

Working Capital for 2 Month          Rs. 64.96 Lacs 

Total Capital Investment                       Rs. 2.89 Cr 

Rate of Return                                       44%

Break Even Point                                   52%

CONTENTS

• INTRODUCTION

• PROPERTIES

• MARKET SURVEY

• PRESENT MANUFACTURERS OF READY TO EAT FOOD

• REQUIREMENTS FOR READY TO EAT FOOD

• PROCESS OF MANUFACTURE OF READY SUJI-HALWA MIX

• MANUFACTURE PROCESS FOR READY VEGETABLES PULAV MIX

• MANUFACTURING PROCESS FOR READY UPMA MIX

• PROCESS OF MUNUFACTURE OF READY KHICHDI MIX

• PROCESS OF MANUFACTURE OF INSTANT CURRIED DAL MIX

• PREPARATION OF VEGETABLES FOR CANNING

• OUTLINE OF THE CANNING PROCESS

• DETAILS OF CANNING FOR READY TO EAT VEGETABLES

• FORMULATION OF CURRY POWDER

• SOME MORE FORMULA FOR CURRY POWDER

• MANUFACTURING PROCESS OF READY TO EAT VEGETABLES

• PREPARATION OF GRAVY OR CURRY

• PROCESS FLOW SHEET FOR READY

• EAT CURRIED VEGETABLES

• PACKAGING OPERATION OF READY TO EAT CURRY

• ANALYSIS OF CARTONING TECHNOLOGY

• PACKING AND MARKING OF READY MIX FOOD

• SPECIFICATIONS OF LACQUERED TIN CANS

• POLLUTION CONTROL IN FRUITS & VEGETABLE PROCESSING PLANTS

• SUPPLIERS OF RAW MATERIALS

• SUPPLIERS OF PLANT & MACHINERIES

• IMPORTED PLANT & MACHINERY SUPPLIERS ADDRESSES

• PROJECT IMPLEMENTATION SCHEDULE

APPENDIX – A:

01. PLANT ECONOMICS

02. LAND & BUILDING

03. PLANT AND MACHINERY

04. OTHER FIXED ASSESTS

05. FIXED CAPITAL

06. RAW MATERIAL

07. SALARY AND WAGES

08. UTILITIES AND OVERHEADS

09. TOTAL WORKING CAPITAL

10. TOTAL CAPITAL INVESTMENT

11. COST OF PRODUCTION

12. TURN OVER/ANNUM

13. BREAK EVEN POINT

14. RESOURCES FOR FINANCE

15. INSTALMENT PAYABLE IN 5 YEARS

16. DEPRECIATION CHART FOR 5 YEARS

17. PROFIT ANALYSIS FOR 5 YEARS

18. PROJECTED BALANCE SHEET FOR (5 YEARS)