Detailed Project Report on honey products

HONEY PRODUCTS
[CODE NO. 3073]  

Honey is a part of bees, which gather sugar containing nectars form flowers. An enzyme introduced by the bees to the gathered nectars result in honey, which contain invert sugars, in the form of dextrose & levulose to the extent of approx.

75% of its total weight which makes it very sweet.

 Honey is used as a flavouring agent in honey cakes and gateaux. Its flavour which is distincture, varies with the type of vector. The different flavours are the result of characteristic aroma of flowers form which the nectars are gathered. It is the comb-honey that is stored by the bees in the cells of the wax honey comb. Honey removed form the honey combe is by centrifugal force and thus honey called extracted honey.

Granulated honey the result of crystal formation which sooner or later develop in stained honey, which is the result a super saturation. This is removed by heating in a hot combe honey is produced in small rectangular boxes and sold as such.

Honey is produced by bees from nectar collection which serves the dual purpose to support metabolism of muscle activity during foraging and for long-term food storage as honey. During foraging, bees access part of the nectar collected to support metabolic activity of flight muscles, with the majority of collected nectar destined for regurgitation, digestion,
and storage as honey. In cold weather or when other food sources are scarce, adult and larval bees use stored honey as food.

By contriving for bee swarms to nest in artificial hives, people have been able to semi domesticate the insects and harvest
excess honey. In the hive or in a wild nest, the three types of bees are:

•    a single female queen bee
•    a seasonally variable number of male drone bees to fertilize new queens
•    20,000 to 40,000 female worker bees
Leaving the hive, foraging bees collect sugar-rich flower nectar and return to the hive where they use their "honey
stomachs" to ingest and regurgitate the nectar repeatedly until it is partially digested. Bee digestive enzymes - invertase,
amylase, and diastase - and gastric acid hydrolyze sucrose to a mixture of glucose and fructose. The bees work together as a
group with the regurgitation and digestion for as long as 20 minutes until the product reaches storage quality. It is then
placed in honeycomb cells left unsealed while still high in water content (about 20%) and natural yeasts, which, unchecked,
would cause the sugars in the newly formed honey to ferment. The process continues as hive bees flutter their wings
constantly to circulate air and evaporate water from the honey to content around 18%, raising the sugar concentration, and
preventing fermentation. The bees then cap the cells with wax to seal them. As removed from the hive by a beekeeper, honey
has a long shelf life and will not ferment if properly sealed.

Another source of honey is from a number of wasp species, such as the wasps Brachygastra lecheguana and Brachygastra
mellifica, which are found in South and Central America. These species are known to feed on nectar and produce honey.
Some wasps, such as the Polistes versicolor, even consume honey themselves, switching from feeding on pollen in the middle
of their lifecycles to feeding on honey, which can better provide for their energy needs.

COST ESTIMATION

Plant  Capacity                                 :       600.00 Kgs./day
Land & Building (1500 Sq.MT)      :    Rs. 1.81 cR
Plant & Machinery                            :    Rs. 20.00 Lacs
Working Capital for 2 Months        :    Rs. 47.8 Lacs
Total Capital Investment                :    Rs. 2.51 Cr
Rate of Return                                 :    25%
Break Even Point                             :    53%

INTRODUCTION    
PROPERTIES    
USES & APPLICATIONS    
HONEY IN BAKING    
HONEY IN CONFECTIONERY    
CLASSIFICATION OF HONEY    
CHARACTERISTICS AND COMPOSITION OF BEESWAX    
MARKET SURVEY    
FUTURE POTENTIAL OF BEEKEEPING IN INDIA    
TOP GLOBAL PRODUCER OF HONEY    
COMPOSITION OF HONEY    
METHOD OF HONEY PRODUCTION & PROCESSING    
PROCESS IN DETAILS    
PROCESSING UP TO AND INCLUDING EXTRACTION    
HEATING HONEY AND THE USE OF MINIMAL HEATING    
STRAINING    
TESTS ON EXTRACTED HONEY    
DETERMINATION OF SPECIFIC GRAVITY    
DETERMINATION OF MOISTURE    
DETERMINATION OF TOTAL REDUCING SUGARS, SUCROSE
AND FRUCTOSE-GLUCOSE RATIO    
DETERMINATION OF ASH    
DETERMINATION OF ACIDITY    
FIEHE'S AND ANILINE CHLORIDE TESTS    
SAMPLING OF HONEY    
HONEY HARVESTING AND PROCESSING    
TABLE: BEEKEEPING METHODS WHICH MAY HAVE NEGATIVE
EFFECTS ON THE QUALITY OF THE HONEY    
MODERN BEEKEEPING    
SUPPLIERS OF RAW MATERIALS    
SUPPLIERS OF PLANT AND MACHINERY    
              

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