FISH PROCESSING
[EIRI/EDPR/1579] (J.C.375INR, 367US$)
INTRODUCTION
Fisheries are one of the most significant renewable resources that Indian Ocean (IO) countries have for food security, livelihoods and economic growth. Efforts however, need to be made to ensure that as the population in these countries grows, and demand for food and employment likewise grows, the benefits that fishery resources provide, are protected through sustainable management and value-addition.
Fish Processing is a fairly wide field, covering a large number of processing technique, fish species and fish products source 20500 species of fish thus are found in tropical waters, One of the major differences between temperature and tropical fisheries is that the temperature fisheries tend to be bated on single species setae as cod and harrying while in many tropical fisheries the catch may include 30 or more species, all of which can be consumed fresh or in processed force some of the important factors which affect the suitability of a fish for a particular process are:
a) Size:- very small fish may be dried whole where weather conditions permit larger fish most always be cut so as to increase the surface area available for salt penetration, and/or moisture loss.
b) Oil Content:- Fish oils oxidize readily and because rancid rancidity gives a better flavor to the product and this a may be considered objectionable although some communities prefer dried fish to be slightly rancid (foul swelling). Fish which contain much oil do not generally make good slated as dried products, small the oil acts as a barrier to salt penetration and moisture loss satisfactory products may be make by working and then drying or by smoking in cold climates, such fish are often pickled in salt. If this is attempted in a cold climate fermentation is rapid the flesh starts to breaks down and pastes or sauces results.
c) Flesh Texture:- Fish in which the flash is firm or moderately firm are relatively easily handled they can be out with out falling apart and the dried product can be transported with out breaking up Fish which have a very soft flesh tend to tear when attempts are made to cut them. If dried products are made these are very fragile and break up during transport. Fish which have both delicate flesh and a high fat content need especially careful treatment.
COST ESTIMATION
Plant Capacity 15 MT/Day
Land & Building (5000 sq.mt.) Rs. 6.06 Cr
Plant & Machinery Rs. 3.33 Cr
Working Capital for 2 Months Rs. 17.39 Cr
Total Capital Investment Rs. 27.59 Cr
Rate of Return 61%
Break Even Point 26%
COTENTS
INTRODUCTION
FISH SPECIES CAN BE CATEGORIZED
FISH UTILIZATION AND CONSUMPTION
MARKET SURVEY
PROCESSED FISH PRODUCTS WAY AHEAD TO RAISE PROFITABILITY
EXPORTERS/MANUFACTURERS OF PROCESSED FISH
PROCESSING METHODS
BLAST FREEZING PROCESS
PROCESS-FLOW DIAGRAM
TREATMENT BEFORE FREEZING
THE FREEZING PROCESS
TYPES OF QUICK FREEZERS
TECHNOLOGY OF FISH FREEZING
FISH CANNING PROCESS
PROCESS FLOW DIAGRAM FOR FISH CANNING
PLANT LAYOUT
PRINCIPLES OF PLANT LAYOUT
PLANT LOCATION FACTORS
EXPLANATION OF TERMS USED IN THE PROJECT REPORT
PROJECT IMPLEMENTATION SCHEDULES
SUPPLIERS OF PLANT & 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)
