READY TO EAT RETORT PACKED FOOD
[EIRI/EDPR/0458] J.C. 9022
Retort pouches represent a tremendous opportunity for flexible packaging to displace cans and bottles. Foods packaged in cans are often over-cooked during the canning process. A retort pouch provides all the protection while delivering a better-tasting product. In Europe and Asia, where retort pouches have been common for years, packagers love its portability & minimal storage requirements.
Retort pouch which also called as flexible canned food packaging. It is labor reduction over canning, not some inherent feature of the pouch. Packed food can be retorted sterilization at 110℃ or 121℃ for 25 to 30 minutes. Retorted products can be standed in ambient condition, frozen is not need. Consumer friendly because it is ready to eat once the package is opened or reheat the whole packing for hot taking. Flexible packaging can be taken as the most effective way of cost saving because shipped weight can be highly reduced.
Food is the largest consumer packaging market, consisting of a wide variety of pack formats, materials and sizes. Flexible packaging dominates the global food industry as it is widespread in nearly all food categories.
COST ESTIMATION
Plant Capacity 2500.00 Pouches & cans/Day
Land & Building (1000 Sq.Mtr) Rs. 1.10 Cr
Plant & Machinery Rs. 92.00 Lacs
Working Capital for 2 Month Rs. 64.96 Lacs
Total Capital Investment Rs. 2.89 Cr
Rate of Return 44%
Break Even Point 52%
CONTENTS
• INTRODUCTION
• PROPERTIES
• MARKET SURVEY
• PRESENT MANUFACTURERS OF READY TO EAT FOOD
• REQUIREMENTS FOR READY TO EAT FOOD
• PROCESS OF MANUFACTURE OF READY SUJI-HALWA MIX
• MANUFACTURE PROCESS FOR READY VEGETABLES PULAV MIX
• MANUFACTURING PROCESS FOR READY UPMA MIX
• PROCESS OF MUNUFACTURE OF READY KHICHDI MIX
• PROCESS OF MANUFACTURE OF INSTANT CURRIED DAL MIX
• PREPARATION OF VEGETABLES FOR CANNING
• OUTLINE OF THE CANNING PROCESS
• DETAILS OF CANNING FOR READY TO EAT VEGETABLES
• FORMULATION OF CURRY POWDER
• SOME MORE FORMULA FOR CURRY POWDER
• MANUFACTURING PROCESS OF READY TO EAT VEGETABLES
• PREPARATION OF GRAVY OR CURRY
• PROCESS FLOW SHEET FOR READY
• EAT CURRIED VEGETABLES
• PACKAGING OPERATION OF READY TO EAT CURRY
• ANALYSIS OF CARTONING TECHNOLOGY
• PACKING AND MARKING OF READY MIX FOOD
• SPECIFICATIONS OF LACQUERED TIN CANS
• POLLUTION CONTROL IN FRUITS & VEGETABLE PROCESSING PLANTS
• SUPPLIERS OF RAW MATERIALS
• SUPPLIERS OF PLANT & MACHINERIES
• IMPORTED PLANT & MACHINERY SUPPLIERS ADDRESSES
• PROJECT IMPLEMENTATION SCHEDULE
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)
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