Detailed Project Report on dehydrated onion fry unit

DEHYDRATED ONION FRY UNIT
[CODE NO.3499]  


Dehydrated vegetables are being increasingly used as they retain their culinary quality and palatability, and bring about economy in storage space and transport cost. Besides, there is optimum utilization of the product during the glut season, and saving of packaging material and tinplate.

Dehydrated onion is used extensively in overseas countries as a condiment. Efforts are also being made for export of dehydrated onions, which is being produced by several manufacturers. This standard is intended to help in the quality control of dehydrated Onion.

Dehydrated Onions have been produced in small quantities since the nineteenth century is dehydrated onions were supplied to British naval expeditions in the mid-nineteenth  century and dehydrated onions have been produced in sizable quantities during subsequent  wars, primarily for consumption by armed forces,  but also for civilian use.  Since the quality of these products when rehydrated compared unfavourably with fresh vegetables or other types of processed onions, their usage declined rapidly after each war. However the processing techniques employed in the production of dehydrated onions have been improved greatly  since world  war II, particularly since the late nineteen fifties,  and as a  result  the  quality of  dehydrated vegetables has much improved. At the same time the demand for convenience foods have been increasing and dehydrated onions have benefited accordingly.

COST ESTIMATION

Plant  Capacity                                                    :    200.00 KGS/day                      
land & Building  (2000 Sq.Mtr)                         :    Rs. 7.00  Lacs
Plant & Machinery                                               :    Rs. 15.00 Lacs
Working Capital for 1 Month                             :    Rs. 6.14  Lacs
Total Capital Investment                                   :    Rs. 31.14 Lacs
Rate of Return                                                     :   35%
Break Even Point                                                :    68%


INTRODUCTION    
SPECIES AND CHARACTERISTICS OF ONIONS    
WHITE ONIONS    
PURPLE ONIONS    
YELLOW ONIONS    
VALUE AND EFFICACY OF ONIONS    
NUTRITIVE VALUE    
MEDICAL VALUE    
CONSUMPTION TREND OF ONIONS AND ITS DEEP-PROCESSED PRODUCTS    
PROPERTIES    
COMPOSITION OF ONION    
ONION (ALLIUM CEPA)    
ONION (WHITE)    
DEHYDRATION    
B.I.S. SPECIFICATION    
OVERVIEW OF ONION IN INDIA    
CURRENT STATUS OF SOWING OF ONION:    
2. MONTHLY ARRIVAL:    
4. EXPORT OF FRESH ONION:    
MARKET SURVEY    26
PRESENT MANUFACTURERS OF DEHYDRATE ONION FRY    
MANUFACTURING PROCESS OF DEHYDRATE ONION FRY    
PROCESS FLOW DIAGRAM    
DEHYDRATION METHOD AND DEHYDRATOR    
METHODS    
PROCESSING TECHNOLOGY OF ONION    
DEHYDRATED ONION SLICES AND ONION POWDER    
PROCESSING TECHNOLOGY    
DETAILS OF ONION COOKING    
SWEATING ONIONS    
SAUTÉING ONIONS    
CARAMELIZING    
FRIED ONIONS    
PRINCIPLES OF PLANT LAYOUT    
PLANT LOCATION FACTORS    
EXPLANATION OF TERMS USED IN THE PROJECT REPORT    
PROJECT IMPLEMENTATION SCHEDULES    
SUPPLIER OF RAW MATERIALS    
ONION    
PACKAGING MATERIALS    
SUPPLIER OF PLANT AND MACHINERY    
ONION PEELING MACHINE    
ONION SLICING MACHINE    
BATCH FRYER    
PEELING MACHINE    
AUTOMATIC PACKING MACHINE    
       
        
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                                   
16.      PROJECTED BALANCE SHEET