Detailed Project Report on cold supply chain for meat

COLD SUPPLY CHAIN FOR MEAT
CODE NO. 3036]  

    
Healthy animals slaughtered hygienically after resting and fasting provide a practically aseptic meat. However, following slaughter, evisceration and dressing operations, microbial contamination occurs especially on the surface of meat, through contact with equipment, tools, hands, clothes, objects, etc.

Due to the chemical composition of meat which is rich in proteins, lipids and water, it is a particularly favorable substrate for the growth of microorganisms. The lipid content of meat also makes it very sensitive to oxidation (the reaction of oxygen with fatty acids) and subsequent production of peroxides. The breakdown products of the peroxides produce the characteristic objectionable odor and flavor of rancid meat.

In general, meat spoilage can be avoided by maintaining the required cold chain, starting from its production until it reaches consumers.

Chilling refers to the application of cold to meat to reduce its temperature to 2-4oC within 24 hrs. Air temperature of chillers is in the region of 0°C.

Freezing refers to the application of cold to meat to reduce its temperature for preserving meat longer than 72 hrs (acceptable duration for chilled meat). Air temperature of freezers is in the range of -30° to -40°C.


COST ESTIMATION (RUPEES IN LACS)

Plant Capacity                                             200.00 MT/day
Land & Building (20000 Sq.Mtr)                   Rs.     1.680    
Plant & Machinery                                        Rs.     2.150
W.C. for 1 Month                                          Rs.  17.467
Total Capital Investment                               Rs.  21.367
Rate of Return                                             81%
Break Even Point                                         23%

INTRODUCTION                                        
VALIDATION                                        
OVERVIEW OF COLD CHAIN INDUSTRY IN INDIA                
MARKET POSITION AND FUTURE TREND IN COLD SUPPLY CHAIN    
COLD CHAIN INDUSTRY STRUCTURE                        
MARKET AND PROSPECT FOR COLD SUPPLY CHAIN                
PROCEDURE AND GUIDELINE FOR COLD SUPPLY CHAIN            
ANALYSIS OF COLD CHAIN IN INDIA                        
COLD SUPPLY CHAIN FOR MEAT                            
COLD CHAIN FOR MEAT EXPORT                            
DETAILS OF COLD CHAIN LOGISTICS INFRASTRUCTURE            
TEMPERATURE CONTROLLED ENVIRONMENTS FOR MEAT            
PERSONAL HYGIENE AND CLEANLINESS                        
PROCESS FLOW DIAGRAM                                
OPPORTUNITIES FOR IMPROVING THE FOOD SUPPLY CHAIN        
COLD CHAIN PACKAGING                                
VEHICLE AIR CONDITIONER WITH COLD STORAGE UNIT            
METHODS                                            
SUPPLIERS OF EQUIPMENTS                                
SUPPLIERS FOR COLD STORAGE                            
GRANT OF PERMISSION AND CLEARANCE
TO OPEN COLD SUPPLY CHAIN                                   
RESOURCES & CONTACT FOR COLD SUPPLY CHAIN                              

APPENDIX – A :

 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