Detailed Project Report on Fish Processing

FISH PROCESSING

[EIRI/EDPR/1579] (J.C.375INR, 367US$)

INTRODUCTION

Fisheries are one of the most significant renewable resources that Indian Ocean (IO) countries have for food security, livelihoods and economic growth. Efforts however, need to be made to ensure that as the population in these countries grows, and demand for food and employment likewise grows, the benefits that fishery resources provide, are protected through sustainable management and value-addition.

Fish Processing is a fairly wide field, covering a large number  of processing technique, fish species and  fish  products source  20500 species of fish thus are found in tropical  waters, One  of  the major differences between temperature  and  tropical fisheries  is that the temperature fisheries tend to be bated  on single  species setae as cod and harrying while in many  tropical fisheries the catch may include 30 or more species, all of  which can be consumed fresh or in processed force some of the important factors  which affect the suitability of a fish for a  particular process are:

a) Size:- very small fish may be dried whole  where  weather conditions  permit  larger  fish  most always be  cut  so  as  to increase the surface area available for salt penetration,  and/or moisture loss.

b) Oil Content:- Fish oils oxidize readily and because  rancid rancidity gives a better flavor to the product and this a may  be considered  objectionable although some communities prefer  dried fish  to be slightly rancid (foul swelling). Fish  which  contain much  oil  do not generally make good slated as  dried  products, small the oil acts as a barrier to salt penetration and  moisture loss satisfactory products may be make by working and then drying or  by smoking in cold climates, such fish are often  pickled  in salt.  If  this is attempted in a cold  climate  fermentation  is rapid  the  flesh  starts to breaks down  and  pastes  or  sauces results.

c) Flesh Texture:- Fish in which the  flash  is  firm  or moderately  firm  are relatively easily handled they can  be  out with  out falling apart and the dried product can be transported with out breaking up Fish which have a very soft flesh tend to tear when attempts are made to cut them. If dried products are made these are very fragile and break up during transport.  Fish which have both delicate flesh and a high fat content need especially careful treatment.

COST ESTIMATION

Plant Capacity            15 MT/Day  

Land & Building (5000 sq.mt.)    Rs. 6.06 Cr    

Plant & Machinery                    Rs. 3.33 Cr 

Working Capital for 2 Months    Rs. 17.39 Cr 

Total Capital Investment          Rs. 27.59 Cr 

Rate of Return                          61%

Break Even Point                      26%

COTENTS

INTRODUCTION

FISH SPECIES CAN BE CATEGORIZED

FISH UTILIZATION AND CONSUMPTION

MARKET SURVEY

PROCESSED FISH PRODUCTS WAY AHEAD TO RAISE PROFITABILITY

EXPORTERS/MANUFACTURERS OF PROCESSED FISH

PROCESSING METHODS

BLAST FREEZING PROCESS

PROCESS-FLOW DIAGRAM

TREATMENT BEFORE FREEZING

THE FREEZING PROCESS

TYPES OF QUICK FREEZERS

TECHNOLOGY OF FISH FREEZING

FISH CANNING PROCESS

PROCESS FLOW DIAGRAM FOR FISH CANNING

PLANT LAYOUT

PRINCIPLES OF PLANT LAYOUT

PLANT LOCATION FACTORS

EXPLANATION OF TERMS USED IN THE PROJECT REPORT

PROJECT IMPLEMENTATION SCHEDULES

SUPPLIERS OF PLANT & MACHINERIES

SUPPLIERS OF RAW MATERIALS

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)