TELESAT INTERNATIONAL

Yogurt / Ice cream /Pasteurised Milk

Realistic Value Addition

Maalik Fahd Kayondo
7/9/2013

This project is focusing on setting up an on farm value addition chain to enhance productivity from the daily
milk produced. The Project will use the produced milk to make Yoghurt, Ice Cream and Pasteurized Milk

Contents
Introduction and market overview

Section 1 - Technical requirements

Section 2 - Yogurt

2.1. Summary of business plan for Yogurt

2.2. Outline manufacture Stirred Yogurt
2.3. Yogurt process flow
2.4. Capital and operating costs
2.5. Yogurt production area outline plan

Section 3 - Ice Cream

10

3.1. Summary of business plan for Ice Cream

3.2. Outline manufacture Ice Cream
3.3. Ice Cream process flow
3.4. Capital and operating costs
3.5. Ice Cream production area outline plan
Section 4 Pasteurised milk

14

4.1. Summary of business plan for Pasteurised milk

4.2. Outline manufacture - Pasteurised milk
4.3. Pasteurised milk process flow
4.4. Capital and operating costs
4.5. Milk processing area outline plan
Section 5 Appendices

18

This information is intended as a guide only. Please seek detailed support from your accountant, bank, legal advisor or other specialist support organisations.
Telesat International has developed a comprehensive guide detailing information on where to source products, training and knowledge for Innovation.

Telesat International Burton Street, Platinum House, 2nd Floor, Room B.3. Tel: 0392 945 667

Introduction and Market Overview

This briefing is designed to give an overview of the requirements for the capital and cash flow, and some recipes, for the
manufacture of Yogurt, Ice Cream and Milk.
Where costs are quoted these are as a guide only and due to the nature of each project being slightly different, special
consideration should be given to the size and suitability of water, electricity and drainage services.
Dairy product manufacturing offers a significant opportunity to achieve better returns for the milk producer and with it
a more secure future. However, it is hard physical work and demands continuous attention from the maker.

There has been significant growth in the areas of luxury and indulgent products. It is unlikely any farm-based
diversification project will be able to compete in the lower end of the market; the major opportunity lies with the added
value, luxury products, with the opportunity to exploit provenance as part of the brand positioning.
It is not easy to acquire certified statistics about Uganda liquid milk market share distribution but on the face of it, we
can see that the market is generally getting split with the increasingly growing demand for value added products such as
semi skimmed, whole milk and skimmed milk. In urban areas, doorstep sales continue to decline unless being
specifically developed as more of a service.
World over, branded milks are still a large opportunity but must have a genuine unique selling point (USP) and not just a
label. Added value specialty milks such as milk enriched with Omega 3 remain a significant opportunity and growth
sector.
Yogurt / Ice Cream and Pasteurized milk processing use similar equipment and have in general terms less technological
demands and provide faster cash turn around with significantly less working capital requirements than cheese. For this
reason these products have been grouped together.
This briefing aims to provide a realistic guide to minimizing some of the risks involved in investing in Yogurt, Ice Cream
and Milk processing. It sets out some of the steps needed to ensure production of the right product, at the right quality
and marketed to the right people.
The yogurt and pot dessert markets are considered a strong category and one in which consumers demand choice,
quality and innovation. Sales have been boosted bringing innovation and new entrants together with significant
marketing spend by the major manufacturers of branded produce with year on year growth.
The ice cream market can be clearly divided into the commodity value sector and the premium, added value sector
dominated by some brands such as Fido Dido.

Telesat International Burton Street, Platinum House, 2nd Floor, Room B.3. Tel: 0392 945 667

Section 1 - Technical requirements Hazard

Analysis Critical Control Point (HACCP)
HACCP or equivalent system for safe dairy products production is required by law. Specialist advice will be required in the
preparation of this part of the project.
Introduction
Having decided to manufacture dairy products, the next step is to prepare the HACCP system for the type of product to be
manufactured.
The preparation of the HACCP documentation assists in the design of the production premises to ensure that they are safe
and appropriate for the products to be made.

Some of the key HACCP areas to be considered are given below. This is not meant to be a comprehensive HACCP
description for the manufacture of dairy products, but a general overview.
Purpose
The purpose of a HACCP system is to ensure the production of safe food. Potential hazards to food safety relating to all
aspects of the manufacturing process are identified as Critical Control Points (CCPs), and suitable records must be produced
to prove that they are controlled.
Some benefits of HACCP
Preventative system
Systematic approach
Assists due diligence defence
Facilitates verification activities
Demonstrates management commitment
The HACCP system
The first task is to address the HACCP pre-requisites, and these are:

Food manufacturing practice (hygiene)

Good laboratory practice
Calibration
Pest management systems
Incident and recall management systems
Preventive maintenance programmes
Training
Supplier quality assurance

The next task is to identify the process / product hazards, and document the CCPs on a process flow diagram.
Hazard analysis overview
Good personal hygiene
Correct cleaning and disinfection
Adequate pest control
Trained and aware operatives

Key process controls

Pasteurisation / cooling
Correct control of the manufacturing / filling process
Correct storage temperature
Examples of hazards and recommended food safety principles to consider in relation to milk production
There are a number of useful sources for HACCP and good manufacturing process guides you can find in Kyambogo and
Makerere University Library or at Uganda Industrial Research Institute (UIRI).
Telesat International Burton Street, Platinum House, 2nd Floor, Room B.3. Tel: 0392 945 667

Section 2 - Yogurt
2.1 Summary of business plan for Yogurt Imaginary Case Study
We assume that, we have an on farm operation that keeps about 100 cows, producing around 3000 litres of milk
per day.
From the milk produced, we can establish a clotted cream business but since this will leave us with a lot of
skimmed milk, we shall put up a Yoghurt production line.
The Yoghurt production facility can be set to work for three to four days per week with a maximum capacity of 100
litres per batch. The number of batches produced per day will depend on the market size and demand.

The equipment considered in this production facility is as follows:

Milk reception tank
100 litres batch heater, incubator and cooler
Milk separator
Yogurt pump
Pot filling and sealing unit
Two yogurt chillers
Large walk in chilled store
Hot water boiler and air compressor
With the above requirements, when considering an appropriate building and equipment it is essential to involve
the Environmental Health Officer (EHO) at the earliest stages. It is also strongly recommended that an appropriate
qualified and experienced technology Consultant be used for the preparation of a robust HACCP system. Waste
Disposal also requires specialist advice as it will probably be classed as a Product of Animal Origin (POA) and needs
to be handled carefully and correctly.

2.2 Outline manufacture Stirred Yogurt

Note: Rigorous hygiene standards must be observed at all stages of the process.

2.2.1 Milk for Yogurt production

The highest quality milk should be used for yogurt production as poor bacteriological quality inhibits the growth of
the yogurt culture during incubation.
Residues of penicillin and cleaning and sterilising solutions also impede culture growth.
For low-fat or fat-free yogurt production the milk fat content of the milk is standardised by separating off some of or all
the fat.
A normal (full-fat) yogurt has butterfat content greater than 3%. The fat content of a low-fat yogurt is greater than
1.5%, and for a fat-free yogurt about 0.1%.

2.2.2 Ingredients Addition

Dry ingredients, skimmed milk powder, sugar, stabilizers and emulsifiers, are weighed and added to a measured
volume of milk in the manufacturing tank according to the recipe to produce the base mixture.
Skimmed milk powder is used to increase the total solids content of the milk to produce a firmer and more stable set
when incubated.
Stabilisers, gelatine and pectin for example, increase the viscosity of the product and help to minimise the risk of
whey separation in the finished yogurt.

2.2.3 Stirring / Heating

The yogurt base mixture is heated to ~ 60 to 70C while continuously being stirred to dissolve the ingredients.

Telesat International Burton Street, Platinum House, 2nd Floor, Room B.3. Tel: 0392 945 667

2.2.4 High Shear Mixing

The yogurt base mixture is thoroughly blended with a high shear mixer.
2.2.5 Homogenisation
The mixture is passed through a homogeniser to break the milk fat globules into smaller sizes and aid even distribution
throughout the mix. This process improves the stability and consistency of the yogurt by preventing fat separation.
2.2.6 Pasteurisation / Cooling
The yogurt base mixture is batch pasteurised at 90C for 10 - 15 minutes then cooled to 35C. This heat treatment

provides a clean medium for culture growth and also improves consistency by denaturing the whey proteins.
2.2.7 Culture addition
A culture of harmless micro-organisms, which converts the milk sugar, lactose, into lactic acid, is added to the mixture
and stirred. The yogurt can be filled at this stage and incubated in the pot if set yogurt is required.
2.2.8 Incubation
The yogurt mixture is incubated until the required acidity has been reached. Incubation temperatures and acidities may
vary depending on cultures used and final product requirement.
2.2.9 Cooling and flavour addition
The incubated yogurt mixture is cooled to ~ 12 - 15C to retard any further increase in acidity. Colours, flavours, fruit
etc. are added and mixed as required by the recipe.
2.2.10 Filling
The finished yogurt is filled into pots and lids and labels applied.
2.2.11 Storage / testing
The finished product is transferred to a cold store and cooled to below 4C ready for despatch and sale. Product testing
for compliance with legal requirements is carried out at this stage.

Telesat International Burton Street, Platinum House, 2nd Floor, Room B.3. Tel: 0392 945 667

2.3 Yogurt process flow

Ingredients Addition:

Manufacturing Tank

Milk
Skimmed milk powder

Stirring/ Heating (60 700C

Sugar
Stabilizers & Emulsifiers
High Shear Mixing

Homogenization

Pasteurization (900C for 10 15 Min)

Cooling (350C)
Culture Addition
Incubation
Cooling (~10 150C)

Filling/ lid label application

Cooling (below 40C)

Storage/ Testing

Telesat International Burton Street, Platinum House, 2nd Floor, Room B.3. Tel: 0392 945 667

2.4 Capital and operating costs for yogurt manufacture

The costing in this section was based on the procedure used for Set Yogurt Manufacture with a daily production capacity
of 100 litres of skimmed milk. We assume that the farm shall be a registered Organic Milk Production Farm though it may
turn up to be the first of its kind in Uganda.
The capital investment required for start-up of on-farm production is as follows: (See appendix 1)
New equipment

..

Building premises, 7m x 3.5m food process area

Table 2.1 Considerations for Costing Organic Yogurt Project

Item

Item
Daily Production Costs:
8

Running Costs
Used Equip

ce)
Using new equipment
NNew Equip

Processing
Labour
Ingredients
Equipment
Buildings
Daily admin and other running costs
Admin and maintenance
Product delivery
Building repairs
Return on capital
Return on working capital
Product storage
Sub total excluding packaging
Sub total to produce 1 litre
Sub total to produce 500ml
Packaging cost per 500ml
Total cost before profit
Profits at 20%
Ex-farm cost per 500ml

Note 1: Capital costs for equipment (new and second-hand) will depend on availability.
Note 2: The prevailing milk price in this illustration is put at
Note 3: The costs for other packaging sizes can be evaluated by adding the cost of packing with the processed
product.
For example, cost of processed product for 200ml is from the above table. The cost of plastic container and
foil lid would be about .. Therefore, the total cost before profit would be ..
Note 4: No two enterprises will be able to cost products similarly. Producers will need to carry out their own
detailed costing.

Telesat International Burton Street, Platinum House, 2nd Floor, Room B.3. Tel: 0392 945 667

PersonalLockers

Areatoremove
outsideclothing
andfootwear.
Sitonbench
swinglegsover
andputdairy
protective
clothingand
footwearon.

ProtectiveClothing
Drain

Wash
Sink

ChilledWaterUnit

Drain

Drainer

Drain

IncubationTank
(Optional)

Hand
WashSink

Drain

Drainer

AirCompressor

Pasteuriser
(Batch)

Drain

Rinse
Sink

Hose

Hose

Drain

IncubationTank
(Optional)

Drain

YogurtAdditionsArea

Drainer

PackagingStore

PleaseNote:NottoScale
AlwaysconsulttheLocalEnvironmentalHealthOfficer(EHO)andPlanningandBuildingRegulationsdepartmentsatallstages.

Boiler

MixTank

Shear

Hand
WashSink

RawMaterialStore(Ingredients)

Homogoniser

ChemicalStore

Toilet(withhandwashsink)

StepOverBench

Hand
WashSink

CoveredUnloadingArea

Fig.2.1

2.5Yogurtproductionareaoutlineplan

Rinse
Sink

Filling
Machine

Drain

Wash
Sink

Drain

Drainer

Telesat International Burton Street, Platinum House, 2nd Floor, Room B.3. Tel: 0392 945 667
ColdStore
CompressorRoom

ColdStore4C

CoveredloadingArea

Section 3 Ice Cream

3.1 Summary of business plan for Ice Cream case study
The calculations for this study are based on a pilot facility with a daily production capacity of 100 litres using by
means of batch preparation method. The equipment required for ice cream making is as follows:

10

Raw milk storage tank

100 litre jacketed tank for product mixing and heating
Homogenizer
100 litre jacketed tank for cooling and storage of ice cream mix
Continuous ice cream freezer
Tub filler
Hot water boiler and air compressor

Note 1: There are many different styles and types of ice cream for example: standard soft scoop, Italian, and
frozen yogurt.
Note 2: This example is based on premium ice cream from quality ingredients and whole milk; different
technologies are used to produce different ice creams.
Specialist advice should be taken from ingredients suppliers, equipment manufacturers and specialist
consultants.

3.2 Outline manufacture Ice Cream:

Note: Rigorous hygiene standards must be observed at all stages of the process.

3.2.1 Ingredients addition

Dry ingredients, skimmed milk powder, sugar, stabilisers and emulsifiers, are weighed and added to a measured
volume of milk in the manufacturing tank according to the recipe to produce the base mixture.
Skimmed milk powder is used to increase the total solids content of the milk.
Stabilisers and emulsifiers improve the viscosity and texture of the finished product by binding in water molecules
and assisting emulsification of the mix.

3.2.2 Stirring / Heating

The ice cream base mixture is heated to ~ 60 to 70C while continuously being stirred to dissolve the ingredients.

3.2.3 High Shear Mixing

A high shear mixer is used to thoroughly blend the mixture.

3.2.4 Homogenisation
The mixture is passed through a homogenizer to break the milk fat globules into smaller sizes and aid even distribution
throughout the mix. The correct combination of temperature and homogenization pressure is important in helping to
determine the consistency of the finished product.

3.2.5 Pasteurisation / Cooling

The homogeneous ice cream base mixture is gently agitated during batch pasteurization at 66C for minimum 30 minutes
or 72C for minimum 10 minutes then cooled to 7C within 90 minutes.

3.2.6 Ageing / Cooling

The mixture is gently stirred and aged for between four and 12 hours then cooled further to below 5C.

During the ageing process the fat crystallizes and the protein and stabilizers bind water to improve the consistency of the
finished ice cream.
Telesat International Burton Street, Platinum House, 2nd Floor, Room B.3. Tel: 0392 945 667

3.2.7 Holding / Flavour Addition

The incubated ice cream mixture is held and colours, flavours, fruit etc added and mixed as required by the recipe.

3.2.8 Freezing / Filling

The mixture is frozen in a continuous ice cream freezer, which whips air into the mixture and disperses the water content
in the form of small ice crystals. The finished ice cream is then filled into tubs or containers, and lids and labels applied.

3.2.9 Deep-Freeze Storage

The finished product is transferred to a freezer at -18C maximum in preparation for dispatch and sale. Product testing for
compliance with legal requirements is carried out at this stage.

11

Telesat International Burton Street, Platinum House, 2nd Floor, Room B.3. Tel: 0392 945 667

2.3 Ice Cream process flow

Ingredients Addition:

Manufacturing Tank

Milk
Stirring & Heating (60 700C)
Skimmed milk
powder

High Shear Mixing

Sugar

12

Stabilisers
Emulsifiers

Homogenization

Pasteurization e.g. (60C for 30 min)

Cooling (70C)

Aging (4 6hrs)

Cooling below 50C

Holding
Colour/ Flavor Addition
Freezing/ Filling
Note: Different types /
styles of ice cream use
different types of
ingredients and recipe
timings. Please follow
your ingredient suppliers
recommendations

Lid/ Label Application

Deep Freeze Storage/ Testing

Telesat International Burton Street, Platinum House, 2nd Floor, Room B.3. Tel: 0392 945 667

3.4 Capital and operating costs

The system for ice cream making was a batch method of maximum capacity 100 litres. A standard recipe was
used for calculation of the ingredients cost using milk, cream, sugar, skimmed milk powder and emulsifier /
stabiliser.
The capital investments required are as follows: (See appendix 2)
Or alternatively using new equipment

Capital for building premises, 7m x 3m

Table 3 Considerations for Costing Ice cream

13
Item

Costs per day (pence)

Using reused equipment
Using new equipment

Daily production costs

Processing
Labour
Ingredients
Equipment
Buildings
Daily admin and other running costs
Admin and maintenance
Product delivery
Building repairs
Return on capital
Return on working capital
Product storage
Sub total excluding packaging
Sub total to produce 1 litre
Sub total to produce 70g ice cream
Packaging cost per 70g ice cream
Total cost before profit
Profits at 20%
Ex-farm cost per 70g ice cream
(typical pot size)

Note 1: The costs of various other sizes of packed ice cream can be calculated from Table 3 Cost of production of ice
cream.
For example, 50g of processed and frozen ice cream cost .. and the packaging costs about ... This
makes the total cost before profits.
With this particular product the volume of the final ice cream is larger due to incorporation of air. Therefore, a 50g of
ice cream occupies a volume of 100ml at 100% overrun. That means the container size should be approximately
110ml to fill 50g of ice cream.
Note 2: In this illustration the milk cost was ..
Note 3: These costings are a guide only. The availability and price of equipment will vary depending on the area and
time.
Telesat International Burton Street, Platinum House, 2nd Floor, Room B.3. Tel: 0392 945 667

Section 4 Pasteurised milk

4.1 Summary of business plan - Milk pasteurisation and bottling
Assuming that the for a start, the initial production level will be about 500 litres per day. This can be considered satisfactory for these
calculations.
The equipment considered for this production is as follows:

14

Milk reception tank

Continuous milk pasteuriser at 500l/hr
Milk separator at 500l/hr
Homogeniser
Pasteuriser milk storage tank
Poly bottle filler
Chilled store
Batch cream pasteuriser
Hot water boiler and air compressor

4.2 Outline manufacture Pasteurised milk

4.2.1 Pasteurisation / homogenisation / separation

Raw milk is pumped to the pasteuriser balance tank and into the regeneration section of the pasteuriser plate
pack where it is pre-heated to ~ 60 - 65C.
Whole milk processing:

The milk passes into the heating section of the plate pack where it is subjected to the legally required temperature / time
combination of 71.7C minimum for 15 seconds. It is then cooled to 5C and pumped into a holding tank.
If required, homogenisation of the pre-heated milk takes place prior to the pasteurisation stage. Homogenisation breaks the milk
fat globules into smaller sizes and distributes them evenly throughout the milk preventing them rising to the top forming a cream
line.
Skimmed Milk Processing:

The pre-heated milk at 60 - 65C exits the pasteuriser plate pack and passes into a separator, which removes
the cream. The cream is transferred to a raw cream storage tank prior to pasteurisation in a dedicated cream pasteuriser.
The skim returns to the heating section of the milk pasteurizer and is subjected to the legally required temperature / time
combination of 71.7C minimum for 15 seconds. It is then cooled to 5C and pumped into
a holding tank.
Semi-skimmed milk processing:

The pre-heated milk at 60 - 65C exits the pasteuriser plate pack and passes into a separator, which removes the cream. Some of
the cream is then blended back with the skimmed milk to provide the required butterfat content. This standardised milk is then
pumped to a homogeniser, which breaks up the fat globules into smaller pieces and distributes them evenly throughout the milk.
It is then returned to the heating section of the milk pasteuriser and is subjected to the legally required temperature / time
combination of 71.7C minimum for 15 seconds. The semi-skimmed milk is then cooled to 5C and pumped into a holding tank.
The surplus cream is transferred to a raw cream storage tank prior to pasteurisation in a dedicated cream pasteuriser.
4.2.2 Filling / Capping:

The cooled, pasteurized milk in the finished milk holding tank is pumped or gravity fed into a filling machine. Bottles are
filled, capped and have labels and codes applied prior to being crated and transferred to cold storage at less than 5C in
preparation for dispatch and sale. Product testing for compliance with legal requirements is carried out at this stage.
Telesat International Burton Street, Platinum House, 2nd Floor, Room B.3. Tel: 0392 945 667

4.3 Pasteurised milk process flow

Raw Milk

Pasteuriser plant
Pre-heating (60 - 65C)

Pasteurisation

Cooling (5C)

(71.7C for
15 sec.)
Homogenisation

(if required)

15
Separation

Holding

Standardisation

Homogenisation

(skim and semi skim)

(if required)

Surplus Cream

Cream Pasteurization

Filling / capping

Cream Filling/
Capping/ Label/ Code

Label / code

Cold Store (Below 50C)

4.4 Capital and operating costs Milk processing and bottling

The production unit in this example uses a continuous plate pasteuriser. A homogeniser is required to produce homogenised
milk. The aim is to produce 500 litres of pasteurised milk per day but the capacity will allow for doubling the output.
The capital investment required is estimated as follows: (See appendix 3)
New equipment
UgX
Capital for building premises, 8m x 3m
UgX ..

Telesat International Burton Street, Platinum House, 2nd Floor, Room B.3. Tel: 0392 945 667

Table 4 Considerations for Costing Pasteurised Milk

Note 1: Other packed sizes can be calculated using the cost of processed milk and adding the packaging cost. For
example, cost per litre of processed milk is UgX . and cost of one-litre poly bottle and cap is bout
UgX making the total cost of UgX . before profits.
Note 2: The prevailing milk price used in the example is UgX ...

16

Daily production costs

Costs per day

Using reused equipment

Costs per day

Using new equipment

Processing
Labour
Ingredients
Equipment
Buildings
Daily admin and other running costs
Admin and maintenance
Product delivery
Building repairs
Return on capital
Return on working capital
Product storage
Sub total excluding packaging
Sub total to produce 1 litre
Packaging cost per litre
Total cost before profit
Profits at 20%
Ex-farm cost per litre

Note 3: This costing is only a guide. The availability and price of equipment may vary. Ensure you make enough
consultation before proceeding.

Telesat International Burton Street, Platinum House, 2nd Floor, Room B.3. Tel: 0392 945 667

Hand
WashSink

PersonalLockers

ProtectiveClothing

Boiler

ChilledWaterUnit

Toilet(withhandwashsink)

Areatoremove
outsideclothing
andfootwear.
Sitonbench
swinglegsover
andputdairy
protective
clothingand
footwearon.

WashSink
Hand

Telesat International Burton Street, Platinum House, 2nd Floor, Room B.3. Tel: 0392 945 667
Drain

AirCompressor

Past.
Milk
Tank

Raw
Milk
Tank

Drain

Drain

MilkBottle
Filling

Hydrogeniser

Seperator

Milk
Pasteuriser

Drain

Drainer

Rinse
Sink

Wash
Sink

Drainer

Cream
Filling

Cream
Batch
Past.

PackagingStore

Covered
UnloadingArea

PleaseNote:Nottoscale
Alwaysconsultyour LocalEnvironmental HealthOfficer(EHO) Planning andBuilding Regulationsatall stages.
Many production sitesproducehighquality ice cream with a simplified versionof theadove.

Fig.4.1

4.5.Milk processing area outline plan

ColdStore4C

CoveredloadingArea

ColdStore
CompressorRoom

17

Section 5 - Appendices
Appendix 1
Capital items for Yogurt manufacture, 100 litre batch per day
Building premises (7m x 3.5m) we assume that you can set up this space at home to avoid rental costs.
Capital for Equipment

Batch pasteuriser

18

Separator
Walk in chilled store
Product Chiller x 2
Yogurt pump
Raw milk tank (SS)
Compressor (air)
Hot water boiler
Dish washer
Pot sealer
Buckets, jars etc
Total

Appendix 2
Capital items for ice cream manufacture, refurbished premises
(7m x 3m) you can creat this space at home to avoid rental fees
Capital for Equipment
Jacketed tanks, 100 litres x 2
Homogeniser
Continuous freezer
Pipes, fittings
Hot water boiler
Compressor (air)
Cup filler
Trays and ancillary items
Large freezer store
Total

Telesat International Burton Street, Platinum House, 2nd Floor, Room B.3. Tel: 0392 945 667

Appendix 3
Capital items for milk pasteurisation and bottling
Building premises (8m x 3m x 2m high

Process equipment
Second-Hand

New

Pasteuriser 500 l/h

Balance tank
Homogeniser

19

Separator
Poly bottle filler
Pipes, valves, pump
Pasteurised milk tank
Hot water boiler
Compressor (air)
Batch cream pasteuriser
Total

This booklet and the information within are intended as a guide only. You will need to make further checks before you kick
off the project.
Telesat International will be happy to take a lead in the establishment of this project.

Address:
Telesat International,
Burton Street, Platinum House, 2nd Floor, Room B.3
Tel: 0312 288 120/ 0392 945 667/ 0703 056 058
E

Mail: info@telesatinternational.net

Website: www.telesatinternational.net

Telesat International Burton Street, Platinum House, 2nd Floor, Room B.3. Tel: 0392 945 667