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    Detailed Project Report on Onion and Garlic Powder with Grape Dehydration (Raisins)

    Detailed Project Report on Onion and Garlic Powder with Grape Dehydration (Raisins)
    Detailed Project Report on Onion and Garlic Powder with Grape Dehydration (Raisins)
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      ONION AND GARLIC POWDER WITH GRAPE DEHYDRATION (RAISINS)

      [EIRI/EDPR/1636]  (J.C.: 440XL)


      INTRODUCTION

      Garlic is one of the important species coming into Allium group, whose botanical name is A. Sativum.

      A hardy perennial, c60 cm in height, native to Central Asia and cultivated all over India. Bulbs made up of cloves; leaves long, flat, acute, sheahing the lower half of stem; scape slender, smooth, shining, spathes long, beaked, enclosing  heads  bearing solid bulbils; flowers small, white, prolonged into leafy points.

      Garlic Growing States:-

      Garlic is grown in the following states in our countries.

      Gujarat

      Madhya Pradesh

      Orissa

      Uttar Pradesh

      Rajasthan

      Haryana

      Bihar

      Tamil Nadu 

      Karnataka 

      Punjab  

      Andhra Pradesh 

      Jammu & Kashmir

      Others


      Garlic Powder:-

      Garlic powder as such, is more handy for culinary as well as medicinally purposes. Garlic can be economically converted into powder, using the technique developed by the central food technological, Mysore. For preparing garlic powder, hot-air drying by the through flow method is preferred, as it is more economical   and time-saving.

      HISTORY:-

      According to the historical researches of Haffman, ginger was certainly known to and highly esteemed by the ancient greeks and Romans, who obtained the material from the Arabinan Traders, viz the red sea. It was introduced to Germany and France in 9th century and in England in the 10th century. Since the rhizome can be easily transported, in lining state to considrable distance, the plant has been introduced to many tropical and sub tropocal countries of the world.

      This is now abundently grown in Jamica, Cochin and Kolkata (Malabar Coast). South India, Sierra Leone, Dune, Japan etc. of these Jamaica produces the finest grade which yields a superb aroma and a good flavour. Chinese ginger being a somewhat inferrior characteriesties can not be used for extraction of oil from its.  Some manufacture now considers the ginger of Malabar Coast (i.e Cochin and Calicut) to be the best variety in the world. It has lemon like odour and flavour.  The classification of Malabar ginger is not done as described earlier into scraped or unscraped, but is done as follows:

      Cochin ginger rough washed and unassorted

      Cochin ginger, bleached, and assorted

      Calicut ginger, rough, washed and unassorted

      Calicut ginger, rough, washed and assorted


      COST ESTIMATION

      Plant Capacity            900 Kg./Day

      Land & Building (600 sq.mt.)    Rs. 25.00 Lac

      Plant & Machinery                    Rs. 30.00 Lac

      Working Capital for 1 Month    Rs. 22.97 Cr

      Total Capital Investment          Rs. 82.98 Cr

      Rate of Return                          34%

      Break Even Point                      59%


      CONTENTS

      INTRODUCTION

      COMPOSITION & PROPERTIES

      USES AND APPLICATION

      B.I.S. SPECIFICATION

      COMPOSITION OF DEHYDRATION ONION

      MARKET POSITION

      PRESENT MANUFACTURERS/EXPORTERS AND SUPPLIERS OF ONION AND GARLIC POWDER

      PRESENT MANUFACTURERS/EXPORTERS AND SUPPLIERS OF ONION POWDER

      PRESENT MANUFACTURERS OF GARLIC DEHYDRATED (FLAKES/POWDER)

      MANUFACTURING PROCESS OF DEHYDRATED ONION AND GARLIC POWDER

      OPERATING STEPS FOR ONION DEHYDRATION

      PROCESS FLOW DIAGRAM OF ONION AND GARLIC POWDER

      PROCESS OF GARLIC POWDER IN DETAILS

      FLOW DIAGRAM FOR GARLIC FLAKES

      STATES WHICH SUPPLY RAW MATERIAL (GARLIC BULB)

      PROCESS OF ONION POWDER IN DETAILS

      DEHYDRATION METHOD AND DEHYDRATOR

      FLOW SHEET FOR ONION DEHYDRATION

      PROCESS OF GRAPE DEHYDRATION

      FLOW SHEET

      DETAILS OF DEHYDRATED PRODUCTS

      SIGNIFICANCE OF DEHYDRATION

      DRYING TIME AND DRYING CONDITION OF FRUITS & VEGETABLES

      PROCESS DESCRIPTION FOR DEHYDRATED FRUITS & VEGETABLES

      PACKAGING AND STORAGE TECHNIQUE

      PRINCIPLES OF PLANT LAYOUT

      PLANT LOCATION FACTORS

      EXPLANATION OF TERMS USED IN THE PROJECT REPORT

      PROJECT IMPLEMENTATION SCHEDULES

      ADDRESSES OF RAW MATERIAL SUPPLIERS

      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)

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