Professional Documents
Culture Documents
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PROFESSOR JAYASHANKAR TELANGANA STATE AGRICULTURAL UNIVERSITY
CERTIFICATE
Certified that this is a bonafide record of practical work done and data collected
by Ms. P. RAJESHWARI, I.D. No. CAJA/2013-50 during second semester of
final year B.Sc.(Ag.) course during the academic year 2018-2019.
Date:-
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ACKNOWLEDGEMENT
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CONTENTS
Introduction
General information
Analysis of alternatives
Marketing strategy
Technical plan
Financial analysis
Lay out
SWOT analysis
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INTRODUCTION
Food processing industry is the viable sector for budding entrepreneurs, because the
consumer preference will dynamically changes, so that wide range of product
differentiations will be possible, they can play their own unique role in the market.
All these situations are grabbing by the entrepreneurs, which provided opportunities
to produce healthy, energy rich, ready to eat food products to satisfy themselves as
well as the consumers.
One of the most disturbing and prevalent nutritional problems in the developing
countries ,is protein-energy mall nutrition (FAO,2001).the cause has been attributed
to many factors including has a high cost of first class proteins.
Biscuits prepared from corn flour has become very popular in most developing
nations of the tropics especially among children and adolescents
GENERAL INFORMATION
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BIODATA OF ENTREPRENEUR
NAME P. RAJESHWARI
AGE 22
COMMUNICATION SKILLS,
SELF-CONFIDENCE.
ENTERPRISE PROFILE:
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NATURE OF ENTERPRISE: AGRO PROCESSING ENTERPRISE
OWNERSHIP :Individual
PAST EXPERIENCE:Fresher
ANALYSIS OF ALTERNATIVES
Present status:
Demand is more as they made from fruit flavor which don’t found before it.
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Problems:
Product details:
MARKETING STRATEGY
We just want to attract the market by improving its quality of corn biscuits with
fruit flavors and introducing different shapes of biscuit and packing into markets
for consumer preference.
Exhibitions.
Demand &Supply position: Demand is more as they fruit flavor which don’t found
before it.
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We are here enter in this industry profile to fill up this gap which offer new
variety of corn biscuits with fruit flavors.
But the continuous processing of all the available material is a big task.
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Market share Distribution
Un
Organised
35%
Organised
65%
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TECHINICAL PLAN
SITE:
• Located at Thorrur (Mdl) ; Mahabubabad (District).
• Survey number-80
• Area –4 acres
• Building – single storey RCC
• Suitable for our company for easy market access and procurement of raw materials
from near-by villages.
• We applied for a no-objection certificate from municipal corporation Mahabubabad.
PHYSICAL INFRASTRUCTURE
Raw materials:
By products:
Corn (AP)
Wheat(MH)
Banana(WB&MH)
Pear(WB)
Labour:
Labour Number
Skilled persons 10
Unskilled persons 8
Technical officer 1
Guards 2
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Drivers 2
Manager 1
Total 24
UTILITIES:
Power:
Three phase power is used,10 units per day during the season
Water:
Pollution control:
We got Pollution free certificate from State Pollution Control Board (SPCB).
Communication system:
Telephone,
Internet,
Exhibitions,
Trade fairs,
Melas, etc
Transport facilities:
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Manufacturing Process
Mixing:-
In this process all ingredients like flour, fat, sugar etc., are put together in the right
proportion for dough formation.
The ingredients are fed into the mixers, where they are mixed properly to prepare
the dough.
Normally mixing time is between 10- 15 min but it usually depends upon flour
characteristics. It is performed in two or three stages with different mixing speed.
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Fermentation:-
When the fermentation is correctly achieved, depending on the quality of flour among
other things, the baker will obtain the proper external and internal characteristics
(grain and texture) suitable for a determined finished product.
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Baking:
It is the third stage in biscuit making process, where the moulded biscuits are put into
the baking oven on required temperatures.
Various methods of heating like conduction , convection and radiation are used in
the ovens.
These ovens also have dampers to control moisture inside the oven section.
Biscuits are carried on wire mesh band in oven.
Cooling:-
After baking biscuits, they are passed on to cooling conveyors for natural cooling
prior to packing.
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Different shapes of biscuits:-
With floured biscuit cutter, cut out biscuits - keeping cuts close together.
When cutting, use a straight downward motion and avoid twisting the cutter as
biscuits may rise unevenly.
Biscuits can also be cut with a knife into rectangle, square or triangle shapes.
Packing:-
After cooling, the biscuits are stacked and fed into packing machine.
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These packs are then put into secondary packings like cartons for transporting to
the retailers.
Packing material that are used for used for biscuit packaging are BOPP,
Laminates (pearlised or metalized), pouches.
Biscuit packing
Machine
Capacity of plant:
100kg/day
At present the technology we are using here is suitable to run our firm. But we specify that
there further necessity to upgrade the technology in future.
QUALITY CONTROL:
Product must meet PFA regulations. However, ISI specification for peanut butter is IS :
9037:1979. It may also be manufactured as per the consumers choice of taste and aroma.
Quality is checked in the industry by the quality control system.
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The aspects that are tested are:
Quality of biscuit
PRODUCT DETAILS
Availability of packets:
50g Rs.4
100g Rs.7
200g Rs.14
500g Rs.35
Packet description:
Nutritional status
Manufactured date
Expiry date
Price
Weight
Ingredients
FINANCIAL ASPECTS
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This amount is provided under the FOOD CORPORATION OF INDIA.
Today many banks are providing the loans too @ 12-14 % interest rate.
FIXED CAPITAL:
Land 3,00,000
Building 10,00,000
Total 13,00,000
5 Total 45,80,000
Other expenditure:
1 Computer 30,000
3 Generator 10,00,000
5 Total 22,30,000
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Total fixed cost =13,00,000+45,80,000+22,00,000
=81,10,00
WORKING CAPITAL
2 Utilities 98,000
6 Total 30,00,000
= 49,28,000
= 1,40,38,000
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PROFIT AND LOSS STATEMENT
3 Operating expenses :
7 Tax@7% 9,85,040
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BALANCE SHEET
Depriciation@5% 9,50,000
LOAN REPAYMENT
• Interest @ 12%
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Loan repayment Plan :
RATIO ANALYSIS
PROFITABILITY RATIO:
Net Profit
Profitability ratio = 100
Sales
13086960
= 100
20440000
= 64%
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Interpretation:-It indicates the firm’s ability to turn each rupee of investment into
profits.
RETURN ON INVESTMENT:
= 14072000/14038000
=1.02%
Interpretation:-The Return on investment 1.02% indicates that for every one rupee of
capital employed we will get net profit of Rs. 1.02%.It indicates that firm is running
successfully.
=10528500/14038000
=0.75%
Interpretation:-The debt equity ratio 0.75 indicates that for every one rupee of equity
(or) net worth we have a debt of 75 Paisa. As debts are less than equity, it indicates
sound position of business.
1 81,10,000/2,00,00,000-49,28,000*100 53.8%
2 81,10,000/2,10,00,000-49,28,000*100 50.4%
3 8110000/2,20,50,000-49,28,000*100 47.36%
4 8110000/2,31,52,500-49,28,000*100 44.50 %
5 81,10,000/2,43,10,125-49,28,000*100 41.5 %
81,10,000
= 100
2,00,00,000 − 49,28,000
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81,10,000
=
1,50,72,000
= 53.8%
Interpretation:
Break even point of 53.8 %indicates that we start getting the profits after
the sale of 15,70,960 packets of biscuits and 1,57,096Kgs of biscuits.
SALES PROJECTED
=2,92,000*70
=2,04,40,000
Employment generation:
The main raw material being the corn effectively the resource is utilized, human
resource (labour), water etc.
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Annexure:
Equipment required
Filling machine
Packing machine
PLANT LAYOUT
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SWOT ANALYSIS
Strengths:
Weaknesses:
Opportunities:
Favorable Govt.polices.
Growing population.
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Threats:
Emerging competition.
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Thank you
SUBMITTED BY
P. RAJESHWARI
CAJA/2013-50
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