BANANA AND IT’S BY PRODUCTS
[EIRI/EDPR/1614] J.C.415
INTRODUCTION
Banana is a globally important fruit crop with 97.5 million tones of production. In India it supports livelihood of million of people. With total annual production of 16.91 million tones from 490.70 thousand ha., with national average of 33.5 T/ha. Maharashtra ranks first in production with 60 T/ha. Banana contributes 37% to total fruit production in India.
Banana is one of the major and economically important fruit crop of Maharashtra. Banana occupy 20% area among the total area under crop in India. Maharashtra ranks second in area and first in productivity in India. Jalgaon is a major Banana growing district in Maharashtra which occupies 50,000 hectares area under Banana. But most of Banana is grown by planting suckers. The technology development in agriculture is very fast, it results in developing Tissue Culture Technique.
Agro Climate
Banana is basically a tropical crop, grows well in temperature range of 13ºC – 38ºC with RH regime of 75-85%. In India this crop is being cultivated in climate ranging from humid tropical to dry mild subtropics through selection of appropriate varieties like Grandnaine. Chilling injury occurs at temperatures below 12ºC. The normal growth of the banana begins at 18ºC, reaches optimum at 27ºC, then declines and comes to a halt at 38ºC. Higher temperature causes sun scorching. High velocity wind which exceeds 80 km phrs damages the crop.
Soil
Soil for banana should have good drainage, adequate fertility and moisture. Deep, rich loamy soil with pH between 6-7.5 are most preferred for banana cultivation. Ill drained, poorly aerated and nutritionally deficient soils are not suitable for banana. Saline solid, calcareous soil are not suitable for Banana cultivation. Avoided soil of low laying areas, very sandy & heavy black cotton with ill drainage.
A soil that is not too acidic & not too alkaline, rich in organic material with high nitrogen content, adequate phosphorus level and plenty of potash are good for banana.
Varieties
In India banana is grown under diverse conditions and production systems. Selection of varieties, therefore is based on a large number of varieties catering to various kinds of needs and situations. However, around 20 cultivars viz. Dwarf Cavendish, Robusta, Monthan, Poovan, Nendran, Red banana, Nyali, Safed Velchi, Basarai, Ardhapuri, Rasthali, Karpurvalli, Karthali and Grandnaine etc..
Grandnaine is gaining popularity and may soon be the most preferred variety due to its tolerance to biotic stresses and good quality bunches. Bunches have well spaced hands with straight orientation of figures, bigger in size. Fruit develops attractive uniform yellow colour with better self life & quality than other cultivars.
Land Preparation
Prior to planting banana, grow the green manuring crop like daincha, cowpea etc. and burry it in the soil. The land can be ploughed 2-4 times and leveled. Use ratovator or harrow to break the clod and bring the soil to a fine tilt. During soil preparation basal dose of FYM is added and thoroughly mixed into the soil.
The furrows to be open with help tractor for planting or prepared raised bed in heavy soil. Apply 20 kg of FYM (well decomposed), 250 gm of Neem cake and 20 gm of conbofuron per plant. Prepared pits are left to solar radiation helps in killing the harmful insects, is effective against soil borne diseases and aids aeration. In saline alkali soil where PH is above 8 Pit mixture is to be modified to incorporate organic matter.
Addition of organic matter helps in reducing salinity while addition of purlite improves, porosity and aeration. Alternative to planting in pits is planting in furrows. Depnding on soil strata one can choose appropriate method as well as spacing and depth at which plant is required to be planted.
The banana plant is cultivated mostly in the tropical but situated within the 60oF is others north and south of the equator.
In certain parts of India, in many pacific islands and in tropical of the people. Fresh fruit is eaten as dessert, while unripe fruit and fruit from cooking types are eaten as vegetable. Fruit pulp is dried and processed into flour or preserved in many forms for subsequent use.
Banana is a fair source of calcium and iron and a rich source of potassium, magnesium, sodium and phosphorus. Bananas contain comparatively large amounts of two physiologically important compounds namely serotonin and norepinephrine in addition to dopamiae, 3,4, dihydroxy phenylalamine and an unidentified catecholamine.
Banana peel is a potential source of pectin. Peels of green, yellow and brown bananas are reported to contain respectively 0.51, 0.38, and 0.46% soluble pectic substances and 1.28, 1.02, and 0.81% total pectic substances.
The skin and pulp of green banana contain antifungal substances, while the skin and the pulp of the ripe banana contain both antifungal and antibacterial substances.
Banana flour is made from the starchy plantain. It is sometimes used for a food for invalids as it is starchy, filling and nutritious. It can be combined with regular flour when a starchy product is desired.
Commercially prepared banana flour is produced by freeze drying puried banana. The flour is very fine and is very useful for its moisture absorbing and holding properties. It is a good gluten-free product and can be used to make pancakes, bread, scones and cakes moist, lighter with a more airy texture. When combining it with flour don't replace more than 1/4 of the total amount of flour with banana flour or the product will become a sticky paste.
The keeping quality of food materials is greatly improved by the reduction in their water contents. Fruits, leafy vegetables, meat, fish and dairy products containing high percentage of water deteriorate more rapidly than root crops and cereals which are comparatively dry.
Drying by exposure to the sun is the method adopted in several countries for prolonging the storage life of fruits and fish. In India, more food is preserved by sun-drying than by any other means.
Vegetables like tapioca, chilies, peas, turmeric, and ginger, fruits like figs, amla, mango banana, and coconut, and fish are preserved by sun-drying.
The use of machinery for drying and the development of the dehydration industry are comparatively recent and, like canning, dehydration is assuming increasing importance as a process of food preservation.
Banana powder is prepared from pulp of fruits after mashing and drying in a drum or spray dryers. Then dried product is pulverized and passed through a 20 mesh sieve.
Cost Estimation
Plant Capacity 42.50 MT/Day
Land & Building (10000 Sq.Mtr) Rs. 14.10 Cr
Plant & Machinery Rs. 6.77 Cr
W.C. for 1 Months Rs 2.22 Cr
Total Capital Investment Rs.23.82 Cr
Rate of Return 50%
Break Even Point 67%
CONTENTS
INTRODUCTION
AGRO CLIMATE
SOIL
VARIETIES
LAND PREPARATION
THE MANUFACTURE OF BANANA POWDER INCLUDES TWO MAJOR OPERATIONS:-
1. DEHYDRATION OF BANANA
METHOD OF DEHYDRATION:
THE METHOD, USUALLY EMPLOYED IN DEHYDRATION FACTORIES ARE:-
PULVERZING OF DEHYDRATED BANANA:-
CHARACTERISTICS OF SOME COMMERCIAL TYPES OF BANANAS CULTIVATED IN INDIA
PROPERTIES
COMPOSITION OF RIPE BANANA PER 100 GMS
VITAMINS:
TABLE CHEMICAL COMPOSITION OF THE PULPS OF SOME RIPE BANANAS GROWN IN INDIA
TABLE AMINO ACID COMPOSITION OF THE PROTEINS OF RIPE BANANAS*
THE COMPOSITION OF BANANA POWDER IS AS FOLLOW:
SPRAY DRIED BANANA POWDER
TECHNICAL SPECIFICATIONS:
USES & APPLICATION
METHOD OF HARVESTING AND POST HARVEST TECHNOLOGY OF BANANA
METHODS
YIELD
POST HARVEST TECHNOLOGY
DEHANDLING
STOWING
PACKAGING
PRECOOLING
STORAGE
RIPENING
TRANSPORTATION
MARKET SURVEY
PRODUCTION OF BANANA PRODUCTS IN ORGANIZED & UNORGANIZED SECTOR
EXPORT OF BANANA POWDER AND ITS ALLIED PRODUCTS FROM INDIA
CAPACITY AND PRODUCTION OF PAPER AND PAPER BOND
OVERVIEW OF BANANA AND ITS PRODUCTS UTILIZATION
BIOLOGICAL EVOLUTION AND NOMENCLATURE OF BANANA PLANT
TABLE-1 PRODUCTION STATISTICS OF SOME MAJOR FRUITS OF WORLD
TABLE -2 STATEWISE BANANA PRODUCTION IN INDIA DURING
BANANA FRUIT
MOISTURE CONTENT
CARBOHYDRATES
PROTEINS
FAT
PECTINS
PHENOLIC COMPOUNDS AND PIGMENTS
VITAMINS AND MINERALS
USES OF OTHER PARTS OF BANANA PLANT
BANANA PEEL
BANANA LEAVES AND SHEATHS
BANANA PSEUDOSTEM, PITH AND MALE BUD
CONCLUSIONS
BANANA SUPPLIERS/EXPORTERS AND BANANA PRODUCTS
MANUFACTURING PROCESSES OF BANANA POWDER
PROCESS FLOW DIAGRAM OF BANANA POWDER
DETAILS OF BANANA POWDER
ORGANOLEPTIC DESCRIPTION:
PROCESSING :
INGREDIENTS:
CHEMICAL AND PHYSICAL PARAMETERS:
APPLICATIONS:
SHELF LIFE AND STORAGE:
CERTIFICATES:
PACKAGING:
GREEN BANANA POWDER TROGREEN TROBANA(R)
ORGANOLEPTIC DESCRIPTION:
PROCESSING :
INGREDIENTS:
CHEMICAL AND PHYSICAL PARAMETERS:
MICROBIOLOGY:
APPLICATIONS:
SHELF LIFE AND STORAGE:
CERTIFICATES:
PACKAGING:
PLANTAIN POWDER TROBANA(R)
ORGANOLEPTIC DESCRIPTION:
PROCESSING :
INGREDIENTS:
CHEMICAL AND PHYSICAL PARAMETERS:
MICROBIOLOGY:
APPLICATIONS:
SHELF LIFE AND STORAGE:
CERTIFICATES:
PACKAGING:
MANUFACTURING PROCESS OF BANANA POWDER/FLOUR
PROCESS FLOW DIAGRAM OF BANANAN FLOUR/POWDER
MANUFACTURING PROCESS OF BANANA PULP
CONCENTRATION OF PULP:-
PROCESS FLOW SHEET
PRODUCTION NORMS
BRIEF PROCESS DESCRIPTION
MANUFACTURING PROCESS OF BANANA CHIPS
THE FOLLOWING STEPS ARE INVOLVED FOR THE PRODUCTION OF BANANA CHIPS
FLOW SHEET OF THE MANUFACTURING MACHINE
MANUFACTRING PROCESS OF PAPER FROM BANANA PULP
MANUFACTURE OF PAPER FROM BANANA PULP :
PROCESS FLOW DIAGRAM
MANUFACTURING PROCESS OF PAPER BOARD FROM BANANA STEM
VALUE ADDED PRODUCTS FROM RIPE BANANA
EXPERIMENTAL
RESULTS
BANANA DRIVED PRODUCTS: BANANA FLOUR, BIOMASS AND BANANA STARCH
BANANA DERIVED PRODUCTS: BANANA FLOUR, BIOMASS AND BANANA STARCH
BANANA FLOUR
BANANA BIOMASS
BANANA STARCH
BANANA IN THE FOOD INDUSTRY
BANANA AND THE GLUTEN-FREE MARKET
B I S SPECIFICATION
1. SCOPE
2. TERMINOLOGY
3. CONDITIONS FOR HARVESTING AND STORAGE
4. OPTIMAL CONDITIONS OF STORAGE AND TRANSPORT OF BANANAS WITH ARTIIFICIAL COOLING:
TABLE 1 STORAGE LIFE OF DIFFERENT VARIETIES OF BANANAS
PRODUCT STABILITY AND QUALITY CONTROL
QUALITY CONTROL METHODS
COMPLETE PLANT SUPPLIERS
DETAILS OF BANANA PRODUCTS AND THEIR PROCESSES
BANANA FIGS
OSMOTIC DEHYDRATION OF BANANA
STARCH
PREPARATION OF BANANA POWDER
BANANA JUICE
EFFECT OF PRE HEATING THE PULP ON THE CHARACTERISTIC OF BANANA JUICE
BANANA FLOUR
BANANA CHIPS
SUPPLIERS OF RAW MATERIAL
BANANA
SODIUM META BISULPHITE/CITRIC ACID
SUPPLIERS OF PLANT & MACHINERY
FOREIGN SUPPLIERS OF PLANT AND MACHINERY
PACKAGING MACHINERY
TANK, BOILDERS (STEEL)
BANANA POWDER MANUFACTURER/EXPORTERS
SUPPLIERS OF PLANT AND MACHINERY FOR PAPER PLANT
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)
