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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