Industry Overview
Fruit pulp processing is an important segment of the food processing industry, involving the conversion of fresh fruits into pulp and other value-added products for use in beverages, confectionery, dairy products, sauces, jams, and preserves. Mango, guava, pineapple, papaya, litchi, and tomato are among the fruits commonly processed into pulp for domestic consumption and export markets.
India has favourable conditions for fruit cultivation, with several states producing important commercial varieties of mangoes. Varieties such as Safaida and Dussehri from Uttar Pradesh, Alphonso from Ratnagiri, Badami from Mysore, Benishan from the East Coast, and Raspuri, Neelam, and Mulgoa from Tamil Nadu and Karnataka are used in fruit processing. Totapuri mango is particularly suitable for pulp and juice production because of its reliable annual yield and processing characteristics.
Guava is widely cultivated across India and is valued for its distinctive taste, vitamin C content, and pectin. Commercial guava pulp is obtained through extraction and sieving. Mango pulp is used in beverages, squash, nectar, jams, jellies, preserves, and other processed foods. The industry also includes tomato pulp, puree, ketchup, sauce, chutney, and juice manufacturing.
Fruit pulp manufacturing involves raw material selection, washing, trimming, crushing, pulping, refining, heat treatment, sterilisation, packaging, and storage. Quality control, microbiological safety, suitable packaging, effluent treatment, and compliance with applicable food standards are essential aspects of commercial production.
Cost Estimation
| Plant Capacity | 48.00 MT./day |
|---|---|
| Land & Building (6000 Sq.Mtr) | Rs. 3.48 Cr |
| Plant & Machinery | Rs. 12.00 Cr |
| Working Capital for 2 Months | Rs. 12.88 Cr |
| Total Capital Investment | Rs. 29.28 Cr |
| Rate of Return | 33% |
| Break Even Point | 46% |
Content Index
- INTRODUCTION
- TOMATO PULP
- USES AND APPLICATIONS
- TOMATO PULP
- TOMATO PUREE
- TOMATO KETCH UP
- TOMATO SAUCE
- TOMATO CHUTNEY
- TOMATO COCKTAIL
- TOMATO JUICE
- VARITIES AND AREA OF CULTIVATION
- AND PROCESING OF MANGO PULP
- VARIETIES:
- AREAS OF CULTIVATION AND PROCESSING:
- PROPERTIES AND COMPOSITION OF MANGO
- PROPERTIES AND CHARACTERISTICS OF TOMATO PULP
- SPECIFICATION OF GUAVA PULP
- PRODUCT DESCRIPTION
- USAGE
- MICROBIOLOGICAL STATUS
- PACKAGING
- STORAGE RECOMMENDATIONS
- SHELF LIFE
- USES OF WHITE GUAVA PULP
- CHARACTERISTICS AND MICROPIOLOGICAL STATUS OF GUAVA PULP
- CHARACTERISTICS OF WHITE GUAVA PULP
- MICROBIOLOGICAL STATUS:
- PACKAGING:
- RECOMMENDED STORAGE CONDITIONS:
- LABELLING:
- QUALITY STANDARDS:
- SHELF LIFE:
- WEIGHT PER PACK AND CONTAINER LOAD:
- B.I.S. SPECIFICATION
- SPECIFICATION OF PINEAPPLE PULP
- SPECIFICATION OF PINEAPPLE PULP
- PHYSICAL, CHEMICAL AND ORGANOLEPTIC CHARACTERISTICS
- MICROBIAL CHARACTERISTICS
- AVERAGE COMPOSITION OF PULP (PER 100GM)
- REQUIREMENTS AND SAMPLING OF MANGO PULP
- SCOPE
- TERMINOLOGY
- GRADES
- REQUIREMENTS
- MANGO PULP
- PACKING AND MARKING
- PACKING
- SAMPLING
- TESTS
- SPECIFICATION OF PAPAYA PULP
- SPECIFICATION OF LITCHI PULP
- TOMATO AND ITS COMPOSITION
- COMPOSITION OF RIPE-TOMATO (PER 100 GM)
- OVERVIEW OF FRUITS IN INDIA
- EXPORT OF MANGO PULP
- DETAILED EXPORT DATA OF MANGO PULP
- VARIETY OF MANGO PULP AND EXPORT
- VARIETIES:
- AREAS OF CULTIVATION AND PROCESSING:
- INDIA FACTS AND FIGURES:
- EXPORT DATA OF FRUIT PULPS
- EXPORT DATA OF PINEAPPLE PULPS
- MANUFACTURING PROCESS OF ASEPTIC FRUIT PULP MANUFACTURING PLANT
- MANUFACTURING PROCESS OF MANGO PULP
- MANUFACTURING PROCESS AND PARAMETERS OF ALPHONSO MANGO PULP
- MANUFACTURING PROCESS OF FRUIT PULP
- RAW MATERIAL
- STORAGE RECOMMENDATIONS
- SHELF LIFE
- PRESENT MANUFACTURERS /EXPORTERS/SUPPLIERS
- AVAILABILITY OF RAW MATERIAL
- VARIETIES OF MANGOS IN INDIA
- AVERAGE CONSTITUENTS OF RAW MANGO
- MANUFACTURING PROCESSES OF PINEAPPLE PULP
- PROCESS FLOW DIAGRAM
- MANUFACTURING PROCESSES OF PAPAYA PULP (RED & YELLOW)
- MANUFACTURING PROCESSB OF LITCHI PULP
- MANUFACTURING PROCESS IN DETAILS
- MANGO PULP MANUFACTURING
- CHEMICAL PRESERVATIVES
- LABELLING & LASING
- STORAGE
- QUALITY CONTROL
- ABSENCE OF DEFECTS
- FLAVOUR
- FLOW SHEET OF MANGO PULP
- MANUFACTURING PROCESS OF TOMATO PULP
- THE VARIOUS STAGES IN TOMATO PULP MANUFACTURING ARE:
- WASHING AND TRIMMING
- CRUSHING
- PULPING
- HOT PROCESS
- THE HOT PROCESS HAS THE FOLLOWING ADVANTAGES:-
- COLD PULPING
- PULPING MACHINE
- QUALITY CONTROL
- MANUFACTURING PROCESS OF GUAVA PULP
- PROCESS FLOW DIAGRAM OF GUAVA PULP
- PROCESS FLOW FOR GUAVA PULPING
- SUPPLIERS OF RAW MATERIALS
- CITRIC ACID
- FOOD COLORS
- FOOD PRESERVATIVE
- SUPPLIERS OF PLANT AND MACHINERY
- FOOD PACKAGING MACHINES
- BOILERS
- LABEL PRINTING MACHINES
- TANKS
- WATER CHILLERS
- IMPORTED PLANT & MACHINERY
- SUPPLIERS ADDRESSES
- EFFLUENT TREATMENT
- QUALITY CONTROL PROCEDURE/ PARAMETERS
- PHYSICAL EXAMINATION
- DETERMINATION OF MOISTURE CONTENT
- PROCEDURE
- CALCULATION
- DETERMINATION OF SOLUBLE SOLIDS
- PRINCIPLE:-
- APPARATUS
- DETERMINATION OF ACIDITY
- DETERMINATION OF TOTAL ASH
- TEST FOR PRESENCE OF MINERAL ACID
- PLEMENTATION SCHEDULE
- GENERAL PLANT LAYOUT
- EFFLUENT TREATMENT AND DISPOSAL
- STANDARDS
- TOLERANCE LIMITS FOR INDUSTRIAL EFFLUENT DISCHARGE
- WASTE TREATMENT
- PRIMARY TREATMENT
- ANAEROBIC TREATMENT
- SECONDARY TREATMENT
- TERTIARY TREATMENT
- SOLIDS CONCENTRATION
- TYPICAL WASTE SOLIDS CHARACTERISTICS
- EQUIPMENT REQUIREMENT
- LIST OF MACHINERY AND EQUIPMENTS
- 1. WASHER 1 NO.
- THE EQUIPMENT CONSIST OFF –
- 2. WORKING TABLES 10 NOS.
- 3. SCREW ELEVATOR 1 NO.
- 4. TWO STAGE DESTONER & REFINER 1 NO.
- 5. WASTE SCREW CONVEYORS 1 NO.
- 6. COLLECTION TANK 1 NO.
- 7. SCREW PUMP 1 NO.
- 8. STANDARDISATION TANK 2 NOS
- 9. SCREW PUMP 1 NO.
- 10. ASEPTIC STERILIZER 1 NO.
- DESIGN DATA
- TECHNICAL DATA
- GENERAL
- PRO S PROCESS FLOW AND FUNCTION BLOCKS
- DE-AERATION BALANCE TANK
- HEATING
- COOLING
- LOW TEMPERATURE DIVERSION
- PRE-STERILISATION SIP
- CLEANING IN PLACE CIP
- CONTROL SYSTEM
- TECHNICAL DESCRIPTION
- SUITABLE TO FILL ASEPTIC BAGS
- PRODUCTS
- FEATURES
- COMPOSITION
- OPERATIONS
- 11. COOLING TOWER 1 NO.
- 12. CHILLING PLANT 1 NO.
- 13. AIR COMPRESSOR 1 NO.
- 14. TWIN PULPER (MANGO)
- 15. COOKING KETTLE - STEAM JACKETTED KETTLE
- 16. FULLY AUTOMATIC COIL TYPE BOILER (2000 KG)
- 17. PASTEURISATION SYSTEM: SKID MOUNTED JUICE STERLISATION, CAPACITY 2000 LPH ALONG WITH ACCESSORIES:
Appendix
- 1. COST OF PLANT ECONOMICS
- 2. LAND & BUILDING
- 3. PLANT AND MACHINERY
- 4. FIXED CAPITAL INVESTMENT
- 5. RAW MATERIAL
- 6. SALARY AND WAGES
- 7. UTILITIES AND OVERHEADS
- 8. TOTAL WORKING CAPITAL
- 9. COST OF PRODUCTION
- 10. PROFITABILITY ANALYSIS
- 11. BREAK EVEN POINT
- 12. RESOURCES OF FINANCE
- 13. INTEREST CHART
- 14. DEPRECIATION CHART
- 15. CASH FLOW STATEMENT
- 16. PROJECTED BALANCE SHEET
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