CHICKEN AND MEAT PROCESSING (VALUE ADDED PRODUCTS) TO MAKE SAUSAGES, HAMS, SALAMIS ETC.[CODE NO.3792]
The production of poultry in the United States and generally throughout the world is carried out by a highly specialized, efficient poultry industry that has been a leader in trends of scale and industrialization that have taken place in American agriculture over the past half century. The total number of chicken produced in the United State annually amounts to more than 3.6 billion. These are kept for two separate purpose the production of table eggs. The organization and methods used by the two aspects of the poultry industry are different, and generally commercial table egg production and broiler production are carried out by separate enterprises.
Availability of feeds and their ingredients contributed significantly to increased Poultry production is our country during the two decades.
COST ESTIMATION
Plant Capacity 2000.00 Kg./day
Land & Building (1500 sq.mt.) Rs. 02.02 Cr
Plant & Machinery Rs. 1.00 Cr
Working Capital for 2 Months Rs. 1.57 Cr
Total Capital Investment Rs.4.75 Cr
Rate of Return 54%
Break Even Point 36%
INTRODUCTION
COMPOSITION OF EDIBLE PORTION OF POULTRY
GRADES OF BROILERS
PROPERTIES
B.I.S SPECIFICATIONS
USES AND APPLICATION
MARKET POSITION OF POULTRY INDUSTRY IN INDIA
OVERVIEW OF MEAT PRODUCTION IN INDIA
CURRENT LIVESTOCK PRODUCTION STATISTICS OF INDIA
TYPES OF SAUSAGES AND THEIR STORAGE
INGREDIENTS FOR SALAMI PREPARATION
VARIETIES OF SALAMI
SPICES USED IN PROCESSED MEATS
STEPS IN POULTRY MEAT PROCESSING
SEQUENCE OF OPERATIONS IN POULTRY PROCESSING PLANT
DETAILS OF POULTRY PROCESSING
DIFFERENT OPERATION IN POULTRY PROCESSING
CONSTRUCTION DETAILS AND DESIGN IN POULTRY PROCESSING
HYDIENE MAINTENANCE IN POULTRY PROCESSING
INSPECTION OF LIVE BIRDS BEFORE SLAUGHTER
(ANTE MORTEM INSPECTION)
INSPECTION OF LIVE BIRDS AFTER SLAUGHTER
(POST MORTEM INSPECTION)
PROCESSING OF SAUSAGE
STAGES IN SALAMI PREPARATION
DETAILS OF SALAMI PREPARATION
MANUFACTURING PROCESS OF UNCOOKED FERMENTED SALAMI
PROCESS FLOW DIAGRAM OF UNCOOKED FERMENTED SALAMI
GENERAL PROCESSING SYSTEM OF HAM
MANUFACTURING PROCESS OF DRY CURED HAM
DETAILS OF EQUIPMENTS FOR POULTRY PROCESSING
COMPLETE DESCRIPTION OF THE PROCESSING PLANT AND PROCESS
2. HOT WATER SCALDING
A STURDY FEATHER PLUCKER IS PROVIDED WITH CATCH TRAY, CRATE & TROLLEY. ABOUT 8 BIRDS CAN BE LOADED IN THE PLUCKER AT A TIME. THE PLUCKING OF FEATHERS CAN BE DONE IN 1 MINUTE EVERY TIME BIRDS ARE LOADED IN THE PLUCKER. ABOUT 250 BIRDS CAN BE DONE IN 1 HOUR.
5. BIRD WASHING
6. SCREW CHILLING
7. DRIP DRUM
8. PORTION CUTTING MACHINE.
THIS MACHINE IS USED FOR PORTIONING OF DRESSED CARCASS LIKE LEGS, BREAST, BONELESS PORTION ETC. IT CONSISTS OF A DISC CUTTER DRIVEN BY AN ELECTRIC MOTOR MOUNTED ON C TYPE STAINLESS STEEL BODY FRAME.
9. BAGGING CONE.
DRESSED CARCASS REQUIRES TO BE PUT INTO PLASTIC BAGS BEFORE THEY ARE PUT IN COLD STORAGE. THE BAGGING CONE HELPS TO PACK THE DRESSED CARCASS IN PLASTIC BAGS FAST.
RAW MATERIALS SUPPLIERS
SUPPLIERS OF PLANT AND MACHINERIES
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)