Processing of Makhana and Value Addition (Capacity: 57 Kg/Day)

PROCESSING OF MAKHANA AND VALUE ADDITION

[EIRI/EDPR/3963] J.C.: 2087XL 

INTRODUCTION

Euryale which is also known as Makhana, Phool Makhana, Foxnut, lotus seeds, Gorgon nut, Euryale Ferox commonly found in Bihar and in Loktak Lake Manipur. The Makhana plant is cultivated for its seeds in lowland ponds in India, China, and Japan. As per the National Research Centre for Makhana, Darbhanga (ICAR), total area under makhana cultivation in India is estimated to be 15000 Ha. It yields 1,20,000 MT of makhana seeds, which after processing yields 40,000 MT of makhana pop. In India around 63% of the total Makhana production comes from Bihar. Makhana is highly nutritious, fully organic non-cereal food superior to dry fruits such as almonds, walnut, coconut and cashewnut in term of sugar, protein, ascorbic acid and phenol content.100 gm Makhana contains 350 kcal, 9.7gm easily digestible protein, 77gm carbohydrate, 12.8gm moisture, 0.1gm fat, 90mg phosphorus & 1.4mg iron. Makhana seeds are often roasted or fried then eaten with a sprinkling of oil and spices. The present project profile envisages manufacturing of ready to eat Makhana snacks in different flavours.

Makhana is a popped kernel of seeds of an aquatic plant called gorgon nut (Euryale ferox Salisb) and is marketed throughout the world as dry fruit. It is a nutritious fruit containing protein, vitamins and minerals in abundance and is used for various purposes. Makhana kheer is one of many delicious and nutritious food items, prepared occasionally in a region of India. Makhana kheer has great potential for popularization and commercialization, but due to non-availability of standard and quick method, it is not so popular. A process for manufacture of well standardized ready to constitute makhana kheer mix (RCMK) with prolonged shelf life under suitable storage conditions is developed which can be used to prepare makhana kheer almost instantly anywhere in any conditions just by mixing one part of RCMK with desired parts of warm/hot/cold water. The RCMK manufactured under this invention ensures consistency of the makhana kheer and allow its wide commercialization due to its long shelf life. Constituents of the mix include ground popped makhana (Euryale ferox), whole milk powder or dairy whitener, sugar, optional ingredients to enhance taste, flavour, colour and a binder to make a homogeneous mass during thorough blending or mixing.

Packaged Processed Makhana has got tremendous demandin India and Abroad. These are food products having no historical background & becomes in market and in social & cultural synonym as the society became more advanced.

The main raw materials for these products are Raw Makhana, Refined Oil, Salt, Flavours and assorted Spices. The raw materials are frequency available in India in Darbhanga in Bihar and in surrounding area.

This food product gets abroad market in foreign countries in Central and South America, Europeon Countries and African Countries. Hence, there are a lot of scope and market of these products & therefore, it will provide a very much profitable business.

Bihar accounts for over 85 per cent of the Makhana production of the country which resulted into thrust area for taking up the task and identifying the constraints in the export of Makhana from the state. As per a rough estimate 50,000 tonnes of Makhana worth Rs 550 crores in market are produced annually. However, there is need of undertaking an extensive survey of its actual coverage, production and productivity in North Bihar, Lower Assam and other places in India as well as abroad including Japan, China, North America, Korea etc.

COST ESTIMATION

Plant Capacity            57 Kg./Day

Land & Building    Rented

Plant & Machinery                    Rs. 12.00 Lac

Working Capital for 1 Month    Rs. 11.18 Lac

Total Capital Investment          Rs. 25.19 Lac

Rate of Return                          34%

Break Even Point                      76%

CONTENTS

INTRODUCTION

NUTRITION IN MAKHANA

PROPERTIES & USES

HEALTH BENEFITS OF MAKHANA

MARKET POSITION OF READY TO EAT SNACKS FOOD

GLOBAL MARKET OVERVIEW OF AND PROSPECT OF MAKHANA

GLOBAL TRENDS & SCENARIO OF FOXNUTS

INDIA

CHINA

UNITED KINGDOM

COLOMBIA

DRIVING FACTORS FOR MAKHANA/ FOX NUT

INSIGHT INTO THE DEMAND FOR HEALTHY SNACKS

MARKET OVERVIEW OF MAKHANA IN INDIA

TOTAL VALUE & VOLUME OF EXPORTS IN INDIA

AVERAGE PRICE

TOP SUPPLIERS

TOP PORTS OF DISCHARGE

RETORT POUCHES

READY TO EAT MARKET

CONCEPT OF RTE

RETORT & ITS PACKAGING

RETORT PACKAGING PROCESS FLOWCHART

PLAYERS IN READY TO EAT FOOD MARKET

ITS NAME IS THE RETORT POUCH

HISTORICAL OVERVIEW

PROS

THE UK

RETORT POUCH A HIGH-TECH GLOBAL COLLABORATION

THE PRODUCER

PROSPECTS

MAKHANA CULTIVATION

MORPHOLOGY OF MAKHANA

MAKHANA CULTIVATION PRACTICES

PESTS AND CONTROL MEASURES

POST-HARVEST OPERATIONS

DIETARY CHARACTERISTICS OF MAKHANA

MEDICINAL PROPERTIES OF MAKHANA

MANUFACTURING PROCESS OF ROASTED MAKHANA, FLAVOURED MAKHANA AND MAKHANA CHIPS

PROCESS FLOW DIAGRAM

FORMULATION OF MAKHANA KHEER

MANUFACTURING PROCESS OF MAKHANA KHEER

PROCESS FLOW DIAGRAM OF MAKHANA KHEER

MANUFACTURING PROCESS IN DETAILS

GAS FLUSHING ARRANGEMENTS:-

FLOW CHART OF MAKHANA PROCESSING

STORAGE AND GRADING OF MAKHANA

GRADING OF MAKHANA

PACKAGING

TECHNICAL ADVANCES IN MAKHANA

PRINCIPLES OF PLANT LAYOUT

PLANT LOCATION FACTORS

EXPLANATION OF TERMS USED IN THE PROJECT REPORT

PROJECT IMPLEMENTATION SCHEDULES

COMPLETE PLANT AND MACHINERY SUPPLIERS

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)