TOMATO PROCESSING UNIT
[EIRI/EDPR/0800] (J.C. 9415(US$)
INTRODUCTION
Tomato Puree is the name implies to tomato Pulp which is concentrated by the evaporators either open pan or vacuum evaporators.
It is prepared by concentrating tomato juice or pulp without seeds and skin. It is used for preparation of various products such as Sauces, Ketchup, Chutney, Soup, Tomato Juice.
Tomatoes are taken, which are well-ripened. So the fresh ripen tomatoes are very refreshing and appetising. they are good source of vitamine. The main tomato producing states are A.P., Bihar, M.P. Punjab, Tamil nadu, West Bengal and Maharashtra. Two varieties of tomatoes are available in India then are the large round ones which are quite sour and the tongish type which are sweetish and less sour. Most of the tomato products are prepared from tomato pulps, which is unflavoured, finely devided flesh and juice separated from skins and seeds. It is usually concentrated to a greater or less degree before used in other products.
Results of this work are evidence by a large number of articles, patents and commercial installation for conc. of fruits and vegetable juices or pulps. Possible savings in packaging, storage, transportation and convenience in certain instances, account for the continued interest in commercial development of products. It is evident, however, that the present trends towards ready to use desserts and other formulated food products and much to the commemrcial possibilities of tomato conc and pulps.
For manufacturing high quality product, special care in selection of process and equipments is taken. The method of manufacturing tomato juice or pulp is such as to couse little change in composition and nutritive value from those of ran tomatoes. In proximate composition the most conspicuous change is a reduction of crude fiber due to removal of skins, seede, cores in extraction. The carotene retention is effected is to some extent and the ascorbic acid content quite markedly, by variations in the technique of manufacture.
COST ESTIMATION
Plant Capacity 20,000 MT/Day
Land & Building (3000 sq.mt.) Rs. 1.74 Cr
Plant & Machinery Rs. 3.28 Cr
Working Capital for 3 Months Rs. 2.99 Cr
Total Capital Investment Rs. 8.41 Cr
Rate of Return 36%
Break Even Point 43%
CONTENTS
INTRODUCTION
USES AND APPLICATIONS
MARKET POSITION
MARKET POSITION OF TOMATO PUREE IN NIGERIA
PRESENT MANUFACTURERS OF TOMATO PUREE
SEASON OF TOMATO
RAW MATERIAL AND ITS COMPOSITION
MANUFACTURING PROCESS
EFFECT OF STORAGE ON THE COLOUR AND SENSORY ATTRIBUTES OF TOMATO PUREE
FLOW CHART FOR THE PREPARATION OF TOMATO PUREE
MANUFACTURING PROCESS IN DETAILED
PROCESS FLOW DIAGRAM
B I S SPECIFICATIONS
PLANT LAYOUT
PRINCIPLES OF PLANT LAYOUT
PLANT LOCATION FACTORS
EXPLANATION OF TERMS USED IN THE PROJECT REPORT
COMPLETE PLANT SUPPLIER FOR TOMATO PUREE
SUPPLIERS OF PLANT AND MACHINERIES
SUPPLIERS OF RAW MATERIALS
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)