Detailed Project Report on edible oil filling & packaging manufacturing unit

EDIBLE OIL FILLING & PACKAGING MANUFACTURING UNIT

[CODE NO.4262] 

Oils and fats form an essential part of the modern diet and have been used for the preparation of food since time immemorial. These are rich source of dietary energy and contain more than twice the calorific value equivalent to the amount of carbohydrates. Functionality of oils and fats not only adds flavor in the food, but it also increases the nutritional value of food also. They serve as a heat transfer medium at elevated temperatures (e.g., frying), improve taste sensation (spreads and salad dressings), give texture and flavor to a wide range of foodstuffs, supply a concentrated source of energy, deliver critical building elements for the body and act as a carrier for essential minor components like vitamins A and D. 

Fats and oils are constructed of building blocks called “triglycerides” resulting from the combination of one unit of glycerol and three units of fatty acids. They are insoluble in water but soluble in most organic solvents. They have lower densities than water, and may have consistencies at ambient temperature of solid, semisolid, or clear liquid. When they are solid appearing at normal room temperature, they are referred to as “fats,” and when they are liquid at that temperature, they are called “oils.” Fats and oils are classified as “lipids” which is a category that embraces a broad variety of chemical substances. In addition to triglycerides, it also includes mono- and diglycerides, phosphatides, cerebroids, sterols, terpenes, fatty alcohols, fatty acids, fat-soluble vitamins, and other substances.

The word oil is derived from the Latin word oleum, originally used for olive oil, but nowadays it means any of numerous combustible and unctuous substances that are liquid at room temperature (this distinguishes them from fats) and soluble in many organic solvents but not in water. Vegetable oils are derived from plants and chemically are composed of triglycerides and several other minor components, which may be very important for different aspects. 

Lipids in general, and edible vegetable oils in particular, are very important in foods. They are, however, vulnerable to quality deterioration and must be adequately protected by packaging throughout their commercial life. Sources of edible vegetable oils are many and varied, and their quality attributes such as nutritional properties, health benefits, lipid composition, odour, and colour are very important. A precise knowledge of these attributes and their changes throughout the supply chain is required to guide shelf life testing and estimation. Oils are generally stable microbiologically due to very low moisture content. However, they are subject to important chemical and physical changes.

Edible Oils” means vegetable Oils and fats but does not include any margarine, vanaspati, bakery shortening and fat spread as specified in the Prevention of Food Adulteration Act, 1954 (37 of 1954) and rules made there under, for human consumption. Vegetable oils are derived from plants and chemically are composed of triglycerides and several other minor components, which may be very important for different aspects.

Vegetable oils are a group of fats that are derived from some seeds, nuts, cereal grains, and fruits. It is important to understand that not all of these vegetable oils are liquid oils at ambient temperatures. In addition, not all of the vegetable oils are produced in commercial quantities, and of those that are, not all are considered to be edible as in the sense of being a typical dietary component. This treatise will cover only edible vegetable oils.

The list of vegetable oils includes all vegetable oils that are extracted from plants by placing the relevant part of the plant under pressure, to squeeze the oil out. Although few plants are entirely without oil, the oil from a small set of major oil crops complemented by a few dozen minor oil crops has become widely used and traded.

Oils may also be extracted from plants by dissolving parts of plants in water or another solvent, and distilling the oil (known as essential oils), or by infusing parts of plants in a base oil (a process known as maceration; see list of macerated oils). The distilled essential oils often have quite different properties and uses to vegetable oils, and are listed in the list of essential oils.

Vegetable oils can be classified in several ways, for example:

By source: most, but not all vegetable oils are extracted from the fruits or seeds of plants, and the oils may be classified by grouping oils from similar plants, such as "nut oils".

By use: oils from plants are used in cooking, for fuel, for cosmetics, for medical purposes, and for other industrial purposes.

COST ESTIMATION

Plant Capacity                            3690 Nos/Day

Land & Building (400 sq.mt.)  US$ 44 Th.

Plant & Machinery                      US$ 28 Th.

Working Capital for 2 Months  US$ 3.62 Lac

Total Capital Investment            US$ 4.54 Lac

Rate of Return                              26%

Break Even Point                         71%

• INTRODUCTION
• VEGETABLE OILS CAN BE CLASSIFIED IN SEVERAL WAYS, FOR EXAMPLE:
• LOCATION
• CLIMATE
• TRANSPORTATION
• CLASSIFICATION OF EDIBLE OIL- SOURCE OF RAW MATERIAL
• TYPES OF EDIBLE OILS
• MAJOR OILS
• ENLARGE
• NUT OILS
• ENLARGE
• FOOD SUPPLEMENTS
• OTHER EDIBLE OILS
• ENLARGE
• ENLARGE
• SIMPLIFIED COMPOSITIONS OF VARIOUS VEGETABLE OILS
• EDIBLE VEGETABLE OILS AND THEIR TYPICAL FATTY ACID COMPOSITION (%)
• EDIBLE VEGETABLE OILS AND THEIR TYPICAL TRIACYLGLYCEROL COMPOSITION (%)
• SOME EDIBLE VEGETABLE OILS AND THEIR TYPICAL TOCOPHEROLCOMPOSITION (MG KG−1)
• PERCENTAGE FATTY ACID COMPOSITION OF REFINED VEGETABLE OILS
• DETERIORATIVE REACTIONS AND INDICES OF FAILURE FOR VEGETABLE OILS
• 1: ENZYMIC REACTIONS:
• 2: LOSS OF NATURAL ANTIOXIDANTS:
• 3: OXIDATIVE RANCIDITY:
• HOW PACKAGING MIGHT IMPACT INDICES OF FAILURE
• 1: OXYGEN PERMEABILITY AND LIGHT TRANSMISSION
• 2: PACKAGING INERTNESS:
• 3: FILLING AND CLOSING TECHNOLOGIES:
• DIFFERENT PACKAGING MATERIALS FOR EDIBLE OIL
• 1: TINPLATE CONTAINER:
• 2: GLASS BOTTLES:
• 3: PLASTIC BOTTLES AND CONTAINERS
• 4:  MULTILAYER POUCHES AND PAPER-BASED CARTONS:
• FILLING OF EDIBLE OIL
• MARKET OF EDIBLE OILS
• MARKET ANALYSIS AND INSIGHTS OF EDIBLE OILS MARKET
• GLOBAL EDIBLE OILS MARKET SCOPE AND MARKET SIZE
• EDIBLE OILS MARKET COUNTRY LEVEL ANALYSIS
• COMPETITIVE LANDSCAPE AND EDIBLE OILS MARKET SHARE ANALYSIS
• SUPPORTIVE POLICIES ON VEGETABLE OIL USAGE IN VARIOUS COUNTRIES
• ASIA-PACIFIC DOMINATES THE VEGETABLE OIL MARKET
• COMPETITIVE LANDSCAPE
• BREAKUP BY TYPE:
• OTHERS
• BREAKUP BY PACKAGING TYPE:
• BREAKUP BY PACKAGING MATERIAL:
• BREAKUP BY PACK SIZE:
• BREAKUP BY DOMESTIC MANUFACTURING/IMPORTS:
• BREAKUP BY APPLICATION:
• BREAKUP BY DISTRIBUTION CHANNEL:
• BREAKUP BY REGION:
• UNITED ARAB EMIRATES - LABELING/MARKING REQUIREMENTS
• PRODUCT AND BRAND NAMES
• PRINCIPLES OF PLANT LAYOUT
• STORAGE LAYOUT:
• EQUIPMENT LAYOUT:
• SAFETY:
• PLANT EXPANSION:
• FLOOR SPACE:
• UTILITIES SERVICING:
• BUILDING:
• MATERIAL-HANDLING EQUIPMENT:
• RAILROADS AND ROADS:
• MAJOR PROVISIONS IN ROAD PLANNING FOR MULTIPURPOSE SERVICE ARE:
• PLANT LOCATION FACTORS
• PRIMARY FACTORS
• 1. RAW-MATERIAL SUPPLY:
• 2. MARKETS:
• 3. POWER AND FUEL SUPPLY:
• 4. WATER SUPPLY:
• 5. CLIMATE:
• SPECIFIC FACTORS
• 6. TRANSPORTATION:
• A. AVAILABILITY OF VARIOUS SERVICES AND PROJECTED RATES
• 7. WASTE DISPOSAL:
• 8. LABOR:
• 9. REGULATORY LAWS:
• 10. TAXES:
• 11. SITE CHARACTERISTICS:
• 12. COMMUNITY FACTORS:
• 13. VULNERABILITY TO WARTIME ATTACK:
• 14. FLOOD AND FIRE CONTROL:
• EXPLANATION OF TERMS USED IN THE PROJECT REPORT
• 1. DEPRECIATION:
• 2. FIXED ASSETS:
• 3. WORKING CAPITAL:
• 4. BREAK-EVEN POINT:
• 5. OTHER FIXED EXPENSES:
• 6. MARGIN MONEY:
• 7. TOTAL LOAD:
• 8. LAND AREA/MAN POWER RATIO:
• PROJECT IMPLEMENTATION SCHEDULES
• INTRODUCTION
• PROJECT HANDLING
• PROJECT SCHEDULING
• PROJECT CONSTRUCTION SCHEDULE
• TIME SCHEDULE
• MACHINERY SUPPLIERS
• RAW MATERIAL SUPPLIERS
• MACHINERY SUPPLIERS
• BOTTLE UNSCRAMBL PASTE AND LIQUID FILLING MACHINE
• AUTOMATIC LINEAR CAPPING MACHINE                 
• AUTOMATIC ROUND BOTTLE LABELING MACHINE
• COMPLETE LINE
• PRODUCT PHOTOGRAPHS
• RAW MATERIAL PHOTOGRAPHS
• OLIVE OIL
• SUNFLOWER OIL
• SOYBEAN OIL
• COCONUT OIL
• PALM OIL
• CORN OIL
• CANOLA OIL
• SAFFLOWER OIL

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)