MANGO/TOMATO PULP AND GINGER PASTE & POWDER
[CODE NO.3720]
India is the home of mangoes. A large number of varieties are found in almost all parts of the country. According to statistics collected by the Fruit Development Adviser, Government of India, out of the total fruit acreage of 12,79,000 ha mangoes alone covered 8,19,000 ha in 1948-49 i.e. nearly 70 per cent of total area under fruits. Uttar Pradesh, Tamil Nadu, Karnataka, Bihar and West Bengal lead in mango growing.
Among the numerous varieties, `Safaida' and `Duschri' of U.P. `Alphonso' of Ratnagiri, `Badami' of Mysore, `Benishan' of East Coast, and `Raspuri' `Neelam' and `Mulgoa' of Tamil nadu and Karnataka are the most important varieties for canning. The 'Bangalora' or `Totapari' mango which is an assured and heavy annual beater, and also yields an excellent pulp or juice, is sometimes canned to give a fairly good canned product. Juicy and fibrous varieties are not quite suitable for canning. They are mostly used for making juice, squash, nectar, chutney and pickles.
The mango is one of the oldest tropical fruits and has been cultivated by man for over 1000 years, originating apparently in Indo-Burma region. to the large population of Asia, particularly Southern Asia and Malaysia, the mango plays the role as the major fruit of the region, much as the apple looms in importance in North America and Europe.
The fruit is eaten in its raw, fresh form when ripe. Unripened fruits are commonly used for preparing jellies, jams and preserves. Mango blends well with numerious processed foods, such as ice creams. The pulp of the fruit is soft and tasty (pequant). Some persons not subtle presence of a turpentine like characteristics in some varieties although the aroma is delicately pleasant. It is also used to prepare squash, nectar beverages etc.
Fruit Juices are prepared from fruits which have characteristic flavour,aroma and posses a palatable balance between acidity and sugar, blending of juices form 2 or more varieties of fruits is often affected to secure this balance. Mango, pineapple, grape-fruit, orange, apple, lemon are the most important fruits used for the preparation of fruit juice. Their production is comparatively limited because of the high prices and the grater popularity of synthetic and aerated drinks among a bulk of population. Different forms of fruit juices are given below:-
1. UNFERMENTED JUICE OR PURE FRUIT JUICE
This is a natural juice pressed out of a fruit and remains practically unaltered in its composition during its preparation and preservation.
2. FRUIT JUICE BEVERAGE
This is a fruit juice which is considerably altered in composition before consumption. It may be diluted before being served.
3. FERMENTED FRUIT BEVERAGES
This is a juice width has under gone alcoholic fermentation by yeast. The product contains varying quantities of alcohol e.g. grape wines and apple ciders.
4. FRUIT JUICE SQUASH
This consists essentially of strained juice containing moderate quantities of fruit pulp to which cone sugar is added for sweetening e.g. orange squash, lemon squash and mango squash.
5. FRUIT JUICE CORDIAL
This is sparkling, clear, sweetened fruit juice which all the pulp and other suspended materials have been completely eliminated e.g. lime cordial.
6. SHERBET OR SYRUP
This is clear sugar syrup which has been artificially flavoured e.g. sherbets of sandal, sengtra and almond etc.
7. FRUIT JUICE CONCENTRATE
This is a fruit juice which has been concentrated by the removal of water either by heat or by freezing. Carbonated beverage and other products are made form this.
Tomatoes are amongst the most widely grown crop in India. The largest production centers are in southern and central India-Principally the states of Andhra Pradesh, Telangana, Karnataka, Madhya Pradesh and Maharashtra. Tomatoes are produced and processed during the two main seasons across much of India-August to October (Kharif) and December to April (rabi). Where conditions suit, tomatoes are also grown during the off-season (May to July) including under protected cultivation though given the low volumes of production, prices are often the highest during this period.
India is the world’s second largest tomato producer but processes less than 1% of its production. This impacts farmers by way of high postharvest losses and low returns during periods of market glut. Indian tomato based product manufacturers import significant quantities of tomato pulp and paste at high prices which also entails an import duty of 30%. Existing Indian paste and pulp makers are unable to operate their units at optimum capacities due to a lack of fresh tomato at the required volumes at the right price. Further, the types of tomatoes currently grown in India are generally less suitable for processing due to their low quality parameters for paste and pulp production. The overall result of these constraints is a loss of value to all stakeholders involved with tomato production and processing and its wider impact on local and regional economic development.
COST ESTIMATION
Plant Capacity 34 Ton/Day
Land & Building (6000 sq.mt.) Rs. 2.49 Cr
Plant & Machinery Rs. 2.60 Cr
Working Capital for 2 Months Rs. 8.92 Cr
Total Capital Investment Rs. 14.36 Cr
Rate of Return 40%
Break Even Point 30%
INTRODUCTION
1. UNFERMENTED JUICE OR PURE FRUIT JUICE
2. FRUIT JUICE BEVERAGE
3. FERMENTED FRUIT BEVERAGES
4. FRUIT JUICE SQUASH
5. FRUIT JUICE CORDIAL
6. SHERBET OR SYRUP
7. FRUIT JUICE CONCENTRATE
GINGER PASTE
USES AND APPLICATIONS OF MANGO PULP
MANGO JUICE
MANGO PULP & SLICES
PROPERTIES AND COMPOSITION OF MANGO
B.I.S. SPECIFICATIONS
SPECIFICATION OF ALPHONSO MANGO PULP
COMPOSITION OF TOMATO
COMPOSITION OF RIPE-TOMATO (PER 100 GM)
VITAMINS
USES AND APPLICATION OF TOMATO PURE/PULP
(I) TO MAKE TOMATO JUICE:-
(II) TOMATO KETCHUP MAKING
(III) TOMATO SOUP:-
(IV) TOMATO CHUTNEY:-
(V) TOMATO COCKTAIL:-
USES AND APPLICATION OF GINGER PASTE
USE GINGER PASTE
1. MIX INTO STIR-FRIES
2. PREPARE WITH FISH
3. INCORPORATE INTO DESSERTS
4. STEEP IN TEA
5. SPICE UP A COCKTAIL
TYPES OF GINGER
COMPOSITION OF GINGER
ANALYSIS OF A BAZAAR SAMPLE OF GREEN GINGER GAVE THE
FOLLOWING VALUES:-
VERITIES OF GINGER
MARKET OVERVIEW OF MANGO PULP
VARIETIES:
AREAS OF CULTIVATION AND PROCESSING:
INDIA FACTS AND FIGURES:
WEATHER CONDITIONS
ESTIMATES
PULP SUPPLY
EXPORT OF MANGO PULP
DETAILED EXPORT DATA OF MANGO PULP
MARKET OVERVIEW OF TOMATO PASTE
LEADING INDIAN TOMATO PASTE MAKERS AND PRODUCT MANUFACTURERS
CURRENT TRENDS
MARKET POSITION OF GINGER PASTE
BUILDING THE MARKET
POSITIVE OUTLOOK
PRICE RISE: BOON FOR COOKING PASTE BRANDS LIKE DABUR, NESTLE
DETAILED EXPORT DATA OF GINGER PASTE
PRESENT MANUFACTURING/EXPORTERS OF GINGER PASTE
OVERVIEW OF GINGER PROCESSING IN INDIA
NUTRIENT COMPOSITION
BENEFICIAL QUALITY OF GINGER
OVERVIEW OF PROCESSED FRUITS AND VEGETABLES
TOP 5 STATES CONTRIBUTING TO PROCESSED FRUITS AND VEGETABLES
INDICATIVE PROCESSING OPPORTUNITIES
OPPORTUNITIES IN FRUITS & VEGETABLES PROCESSING AT A GLANCE
EXPORTS
KEY STATES FOR TOP 5 FRUITS IN INDIA
MARKET POSITION OF FRUITS PULP
GROWING DEMAND FOR FRUIT PULP IN BABY FOOD AND ORGANIC FOOD
PRODUCTS TO BOOST REVENUE GROWTH OF THE GLOBAL FRUIT PULP MARKET
MAIN FACTORS DRIVING INCREASING ADOPTION OF FRUIT PULP ACROSS THE GLOBE
GLOBAL MARKET PROCESSING OF TOMATOES PROCESSING
2016 CALIFORNIA TOMATO PASTE PROCESSING CAPACITY
CANNED MANGO PULP
MANUFACTURING PROCESS OF MANGO PULP
WASHING / SORTING
CRUSHING AND DESTONING
THERMAL TREATMENT
CREAMING / FILTERING
DEAERATION
PASTEURIZATION/STERILIZATION
PACKAGING
MANUFACTURING PROCESS OF MANGO PULP (CFTRI PROCESS)
FLOW SHEET FOR PRODUCTION OF CANNED MANGO PULP
SYSTEMATIC FLOW SHEET OF MANGO PULP PRODUCTION
ESSENTIAL REQUIREMENTS
QUALITY STANDARDS
LAND
BUILDING
PLANT AND MACHINERY
RAW MATERIAL
CANS
WAGES & SALARIES
UTILITIES
WEIGHT PER PACK
STORAGE RECOMMENDATIONS
SHELF LIFE
MANGO PULP
VARIETIES:
AREAS OF CULTIVATION AND PROCESSING:
AVAILABILITY OF MANGO
COMPARISON TABLE OF DIFFERENT VARIETIES OF MANGOES
AVERAGE CONSTITUENTS OF RAW MANGO
RAW MANGO
CARBOHYDRATES (GM)
PROCESSING DETAILS OF MANGO PULP
THE MANUFACTURING STEPS FOR MANGO PRODUCTS.
1. FRUIT SELECTION. SEVERAL REQUIREMENTS NEED TO BE MET:
2. WASHING
3. BLANCHING
4. PEELING AND CUTTING
5. PULPING
6. THERMAL TREATMENT
7. ADDITIVES
8. PACKING
9. COOLING
CHEMICAL PRESERVATIVES
LABELLING & LASING
STORAGE
QUALITY CONTROL
ABSENCE OF DEFECTS
FLAVOUR
MANUFACTURING PROCESS OF TOMATO PULP
THE VARIOUS STAGES ARE AS FOLLOWS:-
EFFECT OF STORAGE ON THE COLOUR AND SENSORY ATTRIBUTES
OF TOMATO PUREE
MATERIALS AND METHODS
PROCUREMENT OF MATERIAL
HOT WATER BLANCHING
STEAM BLANCHING
MICROWAVE BLANCHING
MANUFACTURING PROCESS IN DETAILED
TOMATO PRODUCTS
TOMATO JUICE
WASHING THE TRIMMING
CRUSHING
PULPING
HOT PULPING
EXTRACTION OF JUICE
CONTINUOUS SPIRAL PRESS
COLD PULPING
TOMATO PUREE
PREPARATION
PULP CONCENTRATION
OPEN COOKERS
VACUUM PAN
PULP CONSISTENCY
METHOD- 1
METHOD - II
THE END POINT
PACKING
TOMATO PASTE
QUALITY CONTROL
PROCESS FLOW DIAGRAM FOR TOMATO PUREE
TECHNICAL ASPECTS FOR TOMATO PROCESSING
TOMATO JUICE
TOMATO PUREE
TOMATO KETCHUP
FPO SPECIFICATION
OPERATION IN TOMATO PROCESSING UNIT
TOMATO PROCESSING FOR JUICE
TOMATO PROCESSING FOR KETCHUP
TOMATO PROCESSING FOR PULP
TOMATO PROCESSING FOR PUREE
FRUIT PULP PROCESSING AND ASPECTS FOR QUALITY MAINTENANCE
FORMULATION AND PROCESS OF GINGER PASTE
FORMULATION-1
FORMULATION-2
MANUFACTURING PROCESS OF GINGER PASTE
PROCESS FLOW DIAGRAM
PROCESS IN DETAILS
FORMULATION
PROCESS FLOW SHEET
GINGER PASTE PACKING MACHINE
FEATURES:
PROCESS OF DRIED GINGER
THE PROCESS FOR DRIED GINGER:
QUALITY ASSURANCE OF DRIED GINGER
GRADING
PACKAGING
STORAGE
PROCESSING OF GINGER
THE MATURITY STAGE AT THE TIME OF HARVEST
NATIVE PROPERTIES OF THE TYPE GROWN
CLEANING
SORTING
PEELING
SLICING
DRYING
GRADING AND PACKAGING
DRIED GINGER
GINGER POWDER
GINGER PASTE
GINGER SYRUP
GINGER OIL
GINGER OLEORESIN
CONVERSION OF FRESH GINGER TO DRY FORM
THE PRIMARY PRODUCTS OF GINGER RHIZOMES ARE:
PROCESSING OF FRESH GINGER:
PEELING METHOD FOR LARGE SCALE PRODUCTION
MAINLY TWO METHODS ARE FOLLOWED FOR GINGER PROCESSING:-
1. MANUAL HANDLING
2. MECHANICAL HANDLING
QUALITY CHARACTER REQUIREMENTS OF DRIED GINGER
FACTORS INFLUENCING GINGER QUALITY
MANUFACTURING PROCESS OF GUAVA PULP
PROCESS FLOW DIAGRAM OF GUAVA PULP
MANUFACTURING PROCESS OF PAPAYA PULP
MANUFACTURING PROCESS OF GINGER POWDER
PROCESS FLOW DIAGRAM
OUTLINE OF THE CANNING PROCESS
DETAILS OF CANNING
CAN FILLING:-
CLINCHING:-
EXHAUSTING:-
RETORTING OR PROCESSING:-
COOLING:-
LABELING AND STORING:-
SPECIFICATIONS OF LACQUERED TIN CANS
TYPES AND APPLICATIONS OF TIN CANS
BEANS OTHER THAN FRESH GREEN BEANS: BAKED BEANS IN GRAVY
TESTING OF CANS
MECHANICAL DEFECTS:-
SIZE OF CANS:-
PROCESS FLOW DIAGRAM OF MANGO PULP
ANALYSIS OF MARKETING MIX OF VARIOUS MANGO PULP BRANDS
IN SOUTH GUJARAT
MARKETING MIX:
TABLE : RANKING OF MANGO PULP BRANDS ON VARIOUS FACTORS
BY RETAILERS
TABLE AVERAGE ANNUAL SALES VOLUME OF DIFFERENT TYPE
OF RETAIL OUTLETS (TINS)
TABLE : VARIANTS OF MANGO PULP OFFERED
TABLE : MOST PREFERRED VARIETY OF MANGO PULP ACCORDING
TO RETAILERS
LIST OF BUYERS
SUPPLIERS OF RAW MATERIALS
CANS (PACKAGING MATERIALS)
MANGOES AND OTHER FRUITS & SUGAR IS AVAILABLE ALL OVER INDIA
AND THEY CAN BE PURCHASED FROM ANY MARKET OR LOCALLY SUPPLIERS.
CITRIC ACID
FOOD PRESERVATIVE
SUPPLIERS OF PLANT AND MACHINERIES
FRUIT PROCESSING PLANT
FOOD PACKAGING MACHINES
BOILERS
SEAMING MACHINES
LABEL PRINTING MACHINES
TANKS
SUPPLIERS OF PLANT & MACHINERIES FOR GINGER PASTE AND POWDER
SUPPLIERS OF PLANT & MACHINERIES (IMPORTED)
RAW MATERIAL CALCULATION
MANGO PROCESSING FOR 3 MONTHS
TOMATO PROCESSING FOR 6 MONTHS
OTHER FRUIT PROCESSING FOR 3 MONTHS
GINGER PROCESSING (SEPARATELY)
GINGER PASTE
GINGER POWDER
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)