Detailed Project Report on Banana and It’s by Products

BANANA AND IT’S BY PRODUCTS

[EIRI/EDPR/1614] J.C.415

INTRODUCTION

Banana is a globally important fruit crop with 97.5 million tones of production. In India it supports livelihood of million of people. With total annual production of 16.91 million tones from 490.70 thousand ha., with national average of 33.5 T/ha. Maharashtra ranks first in production with 60 T/ha. Banana contributes 37% to total fruit production in India.

Banana is one of the major and economically important fruit crop of Maharashtra. Banana occupy 20% area among the total area under crop in India. Maharashtra ranks second in area and first in productivity in India. Jalgaon is a major Banana growing district in Maharashtra which occupies 50,000 hectares area under Banana. But most of Banana is grown by planting suckers. The technology development in agriculture is very fast, it results in developing Tissue Culture Technique.

Agro Climate

Banana is basically a tropical crop, grows well in temperature range of 13ºC – 38ºC with RH regime of 75-85%. In India this crop is being cultivated in climate ranging from humid tropical to dry mild subtropics through selection of appropriate varieties like Grandnaine. Chilling injury occurs at temperatures below 12ºC. The normal growth of the banana begins at 18ºC, reaches optimum at 27ºC, then declines and comes to a halt at 38ºC. Higher temperature causes sun scorching. High velocity wind which exceeds 80 km phrs damages the crop.

Soil

Soil for banana should have good drainage, adequate fertility and moisture. Deep, rich loamy soil with pH between 6-7.5 are most preferred for banana cultivation. Ill drained, poorly aerated and nutritionally deficient soils are not suitable for banana. Saline solid, calcareous soil are not suitable for Banana cultivation. Avoided soil of low laying areas, very sandy & heavy black cotton with ill drainage.

A soil that is not too acidic & not too alkaline, rich in organic material with high nitrogen content, adequate phosphorus level and plenty of potash are good for banana.

Varieties

In India banana is grown under diverse conditions and production systems. Selection of varieties, therefore is based on a large number of varieties catering to various kinds of needs and situations. However, around 20 cultivars viz. Dwarf Cavendish, Robusta, Monthan, Poovan, Nendran, Red banana, Nyali, Safed Velchi, Basarai, Ardhapuri, Rasthali, Karpurvalli, Karthali and Grandnaine etc..

Grandnaine is gaining popularity and may soon be the most preferred variety due to its tolerance to biotic stresses and good quality bunches. Bunches have well spaced hands with straight orientation of figures, bigger in size. Fruit develops attractive uniform yellow colour with better self life & quality than other cultivars.

Land Preparation

Prior to planting banana, grow the green manuring crop like daincha, cowpea etc. and burry it in the soil. The land can be ploughed 2-4 times and leveled. Use ratovator or harrow to break the clod and bring the soil to a fine tilt. During soil preparation basal dose of FYM is added and thoroughly mixed into the soil.

The furrows to be open with help tractor for planting or prepared raised bed in heavy soil. Apply 20 kg of FYM (well decomposed), 250 gm of Neem cake and 20 gm of conbofuron per plant. Prepared pits are left to solar radiation helps in killing the harmful insects, is effective against soil borne diseases and aids aeration. In saline alkali soil where PH is above 8 Pit mixture is to be modified to incorporate organic matter.

Addition of organic matter helps in reducing salinity while addition of purlite improves, porosity and aeration. Alternative to planting in pits is planting in furrows. Depnding on soil strata one can choose appropriate method as well as spacing and depth at which plant is required to be planted.

The banana plant is cultivated mostly in the tropical but situated within the  60oF is others north and  south of the equator.

In certain parts of India, in many pacific islands and in tropical of the people. Fresh fruit is eaten as dessert, while unripe fruit and fruit from cooking types are eaten as vegetable. Fruit pulp is dried and processed into flour or preserved in many forms for subsequent use.

Banana is a fair source of calcium and iron and a rich source of potassium, magnesium, sodium and phosphorus. Bananas contain comparatively large amounts of two   physiologically important  compounds  namely  serotonin  and  norepinephrine   in addition  to  dopamiae,  3,4,  dihydroxy  phenylalamine  and   an unidentified catecholamine.

Banana peel is a potential source of pectin. Peels of green, yellow  and  brown bananas are reported to  contain  respectively 0.51,  0.38, and 0.46% soluble pectic substances and 1.28,  1.02, and 0.81% total pectic substances.

The  skin  and  pulp  of  green  banana  contain  antifungal substances,  while  the  skin and the pulp  of  the  ripe  banana contain both antifungal and antibacterial substances.

Banana  flour  is  made from the  starchy  plantain.  It  is sometimes used for a food for invalids as it is starchy,  filling and  nutritious.  It can be combined with regular  flour  when  a starchy product is desired.

Commercially prepared banana flour is produced by freeze drying puried banana. The flour is very fine and is very  useful for  its moisture absorbing and holding properties. It is a  good gluten-free  product  and can be used to  make  pancakes,  bread, scones  and cakes moist, lighter with a more airy  texture.  When combining it with flour don't replace more than 1/4 of the  total amount  of flour with banana flour or the product will  become  a sticky paste.

The keeping quality of food materials is greatly improved by the reduction in their water contents. Fruits, leafy vegetables, meat, fish and dairy products containing high  percentage of water deteriorate more rapidly than root crops and cereals which are comparatively dry.

Drying by exposure to the sun is the method adopted in several countries for prolonging the storage life of fruits and fish. In India, more food is preserved by sun-drying than by any other means.

Vegetables like tapioca, chilies, peas, turmeric, and ginger, fruits like figs, amla, mango banana, and  coconut,  and fish are preserved by sun-drying.

The  use of machinery for drying and the development of  the dehydration industry are comparatively recent and, like  canning, dehydration  is  assuming increasing importance as a  process  of food preservation.

Banana powder is prepared from pulp of fruits after mashing and  drying  in a drum or spray dryers. Then dried  product  is pulverized and passed through a 20 mesh sieve.

Cost Estimation

Plant Capacity                                               42.50 MT/Day                   
 Land & Building (10000 Sq.Mtr)              Rs. 14.10 Cr
Plant & Machinery                                       Rs. 6.77 Cr         
W.C. for 1 Months                                        Rs 2.22 Cr    
Total Capital Investment                            Rs.23.82 Cr             
Rate of Return                                               50%  
Break Even Point                                          67%

CONTENTS

INTRODUCTION

AGRO CLIMATE

SOIL

VARIETIES

LAND PREPARATION

THE MANUFACTURE OF BANANA POWDER INCLUDES TWO MAJOR OPERATIONS:-

1. DEHYDRATION OF BANANA

METHOD OF DEHYDRATION:

THE METHOD, USUALLY EMPLOYED IN DEHYDRATION FACTORIES ARE:-

PULVERZING OF DEHYDRATED BANANA:-

CHARACTERISTICS OF SOME COMMERCIAL TYPES OF BANANAS CULTIVATED IN INDIA

PROPERTIES

COMPOSITION OF RIPE BANANA PER 100 GMS

VITAMINS:

TABLE CHEMICAL COMPOSITION OF THE PULPS OF SOME RIPE BANANAS GROWN IN INDIA

TABLE AMINO ACID COMPOSITION OF THE PROTEINS OF RIPE BANANAS*

THE COMPOSITION OF BANANA POWDER IS AS FOLLOW:

SPRAY DRIED BANANA POWDER

TECHNICAL SPECIFICATIONS:

USES & APPLICATION

METHOD OF HARVESTING AND POST HARVEST TECHNOLOGY OF BANANA

METHODS

YIELD

POST HARVEST TECHNOLOGY

DEHANDLING

STOWING

PACKAGING

PRECOOLING

STORAGE

RIPENING

TRANSPORTATION

MARKET SURVEY

PRODUCTION OF BANANA PRODUCTS IN ORGANIZED & UNORGANIZED SECTOR

EXPORT OF BANANA POWDER AND ITS ALLIED PRODUCTS FROM INDIA

CAPACITY AND PRODUCTION OF PAPER AND PAPER BOND

OVERVIEW OF BANANA AND ITS PRODUCTS UTILIZATION

BIOLOGICAL EVOLUTION AND NOMENCLATURE OF BANANA PLANT

TABLE-1 PRODUCTION STATISTICS OF SOME MAJOR FRUITS OF WORLD

TABLE -2 STATEWISE BANANA PRODUCTION IN INDIA DURING

BANANA FRUIT

MOISTURE CONTENT

CARBOHYDRATES

PROTEINS

FAT

PECTINS

PHENOLIC COMPOUNDS AND PIGMENTS

VITAMINS AND MINERALS

USES OF OTHER PARTS OF BANANA PLANT

BANANA PEEL

BANANA LEAVES AND SHEATHS

BANANA PSEUDOSTEM, PITH AND MALE BUD

CONCLUSIONS

BANANA SUPPLIERS/EXPORTERS AND BANANA PRODUCTS

MANUFACTURING PROCESSES OF BANANA POWDER

PROCESS FLOW DIAGRAM OF BANANA POWDER

DETAILS OF BANANA POWDER

ORGANOLEPTIC DESCRIPTION:

PROCESSING :

INGREDIENTS:

CHEMICAL AND PHYSICAL PARAMETERS:

APPLICATIONS:

SHELF LIFE AND STORAGE:

CERTIFICATES:

PACKAGING:

GREEN BANANA POWDER TROGREEN TROBANA(R)

ORGANOLEPTIC DESCRIPTION:

PROCESSING :

INGREDIENTS:

CHEMICAL AND PHYSICAL PARAMETERS:

MICROBIOLOGY:

APPLICATIONS:

SHELF LIFE AND STORAGE:

CERTIFICATES:

PACKAGING:

PLANTAIN POWDER TROBANA(R)

ORGANOLEPTIC DESCRIPTION:

PROCESSING :

INGREDIENTS:

CHEMICAL AND PHYSICAL PARAMETERS:

MICROBIOLOGY:

APPLICATIONS:

SHELF LIFE AND STORAGE:

CERTIFICATES:

PACKAGING:

MANUFACTURING PROCESS OF BANANA POWDER/FLOUR

PROCESS FLOW DIAGRAM OF BANANAN FLOUR/POWDER

MANUFACTURING PROCESS OF BANANA PULP

CONCENTRATION OF PULP:-

PROCESS FLOW SHEET

PRODUCTION NORMS

BRIEF PROCESS DESCRIPTION

MANUFACTURING PROCESS OF BANANA CHIPS

THE FOLLOWING STEPS ARE INVOLVED FOR THE PRODUCTION OF BANANA CHIPS

FLOW SHEET OF THE MANUFACTURING MACHINE

MANUFACTRING PROCESS OF PAPER FROM BANANA PULP

MANUFACTURE OF PAPER FROM BANANA PULP :

PROCESS FLOW DIAGRAM

MANUFACTURING PROCESS OF PAPER BOARD FROM BANANA STEM

VALUE ADDED PRODUCTS FROM RIPE BANANA

EXPERIMENTAL

RESULTS

BANANA DRIVED PRODUCTS: BANANA FLOUR, BIOMASS AND BANANA STARCH

BANANA DERIVED PRODUCTS: BANANA FLOUR, BIOMASS AND BANANA STARCH

BANANA FLOUR

BANANA BIOMASS

BANANA STARCH

BANANA IN THE FOOD INDUSTRY

BANANA AND THE GLUTEN-FREE MARKET

B I S SPECIFICATION

1. SCOPE

2. TERMINOLOGY

3. CONDITIONS FOR HARVESTING AND STORAGE

4. OPTIMAL CONDITIONS OF STORAGE AND TRANSPORT OF BANANAS WITH ARTIIFICIAL COOLING:

TABLE 1 STORAGE LIFE OF DIFFERENT VARIETIES OF BANANAS

PRODUCT STABILITY AND QUALITY CONTROL

QUALITY CONTROL METHODS

COMPLETE PLANT SUPPLIERS

DETAILS OF BANANA PRODUCTS AND THEIR PROCESSES

BANANA FIGS

OSMOTIC DEHYDRATION OF BANANA

STARCH

PREPARATION OF BANANA POWDER

BANANA JUICE

EFFECT OF PRE HEATING THE PULP ON THE CHARACTERISTIC OF BANANA JUICE

BANANA FLOUR

BANANA CHIPS

SUPPLIERS OF RAW MATERIAL

BANANA

SODIUM META BISULPHITE/CITRIC ACID

SUPPLIERS OF PLANT & MACHINERY

FOREIGN SUPPLIERS OF PLANT AND MACHINERY

PACKAGING MACHINERY

TANK, BOILDERS (STEEL)

BANANA POWDER MANUFACTURER/EXPORTERS

SUPPLIERS OF PLANT AND MACHINERY FOR PAPER PLANT

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)