Detailed Project Report on Cocoa Butter and Cocoa Powder with Cultivation

COCOA BUTTER AND COCOA POWDER WITH CULTIVATION

[EIRI/EDPR/1655] (J.C.463)

INTRODUCTION

Cocoa Powder (Cocoa) is the food prepared by pulverizing the material remaining after the part of fat (Cocoa Powder) is removed from chocolate liquor. The V.S. chocolate standards define three types of cocos based on their fat content. These are

a) Breakfast or high fat cocoa containing not less than 22% fat.

b) Cocoa or medium fat cocoa containing less than 22% but more than 10%.

c) Low fat cocoa, containing less than 10% fat.

Cocoa powder production today is an important part of the cocoa and chocolate industry, because of increased consumption of chocolate-flavoured products.

Cocoa powder is the basic flavouring ingredient in most chocolate flavoured cookies, biscuits, cakes and ice cream. It is also used extensively in the production of confectory coating for candy bars.

Commercial cocoa powder is produced for various specific uses and many cocos are alkali treated or "Dutched” to produce distinctive colors and flavours. The alkali process can involve the treatment of nibs, chocolate liquor or cocoa with a wide variety of alkalizing agents.

Cocoa powders not treated with alkali are known as cocoa, natural cocoa or Americal processed cocoa. Natural cocoa has as ph at about 5.4 to 5.8 depending upon the type of cocoa beans used alkali processed cocoa ranges in ph from 6 to as high as 8.5.

COST ESTIMATION

Plant Capacity            5 MT/Day

Land & Building (400 Acres)    Rs. 21.25 Cr

Plant & Machinery                    Rs. 2.30 Cr

Working Capital for 3 Months    Rs. 3.69 Cr

Total Capital Investment          Rs. 27.56 Cr

Rate of Return                          38%

Break Even Point                      36%

CONTENTS

INTRODUCTION

PROPERTIES, USES & APPLICATION

MARKET SURVEY

PRODUCTION OF COCOA IN INDIA

PRESENT MANUFACTURERS/SUPPLIERS OF COCOA BUTTER AND POWDER

B.I.S. SPECIFICATION

TABLE-1 REQUIREMENTS FOR COCOA BUTTER

DETERMINATION OF REFRACTIVE INDEX

SAMPLING OF COCOA BUTTER:-

PREPARATION OF TEST SAMPLES AND REFEREE SAMPLE:-

RAW MATERIALS

VARIETIES & SOIL OF COCOA

TECHNIQUE OF COCOA CULTIVATION

DETAILS OF CULTIVATION METHOD OF COCOA

METHOD OF PRUNING AND ITS DETAILS

FERTILIZER APPLICATION AND SCHEDULE FOR COCOA

METHOD OF HARVESTING AND PROCESSING OF COCOA BEANS

COCOA PODS & BEANS

HARVESTING AND SPLITTING COCOA PODS

PROCESSING THE COCOA BEANS

MANUFACTURING PROCESS OF COCOA POWDER AND BUTTER

PROCESS FLOW CHART

PRINCIPLES OF PLANT LAYOUT

PLANT LOCATION FACTORS

EXPLANATION OF TERMS USED IN THE PROJECT REPORT

SUPPLIERS OF RAW MATERIALS

SUPPLIERS OF PLANT AND MACHINERY

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)