Detailed Project Report on Pasta Production Plant (Short Pasta)

PASTA PRODUCTION PLANT (SHORT PASTA)

[EIRI/EDPR/1632] J.C. 436

INTRODUCTION

Pasta is a food product made by extruding and drying unleavened dough of wheat flour, and that forms the basis of much Italian cuisine, as well as Chinese, Japanese, Korean, and Southeast.

Asian cuisines, Macaroni are a dried food product made from semolina and shaped in the form of slender tubes.

It is popularly believed that Marco Polo, the 13th Century Italian explorer, introduced pasta to Europe from China. Italian pastas, such as spaghetti and macaroni, are traditionally made from semolina flour derived from durum (extra – hard) wheat.

Pasta may be added to soups; boiled and served with a sauce; served cold with other ingredients in a salad; stuffed with meat, cheese or vegetables and then boiled and baked. There are dozens of varieties of Italian pasta, and they are usually named for their sizes and shapes. Pasta is a highly nutritious food. A 56 - gram (2 - oz) serving of pasta has less than 1 - gram (0.04 - oz) of fat, no sodium, no cholesterol, and about 210 calories.

The basic forms of pasta products such as spaghetti, lasagna, macaroni, and other types of short goods, have not altered much over the centuries. Similarly, pasta continues to be made using the same ingredients: durum wheat semolina or flour, common wheat farina or flour, or various combinations of these, water and optional ingredients such as egg, spinach, tomato, herbs, etc. Modern processing technology, however, has changed dramatically. The large automated, computer controlled plants that we are familiar with today are very different from the small factories seen in the infancy of the modern pasta processing industry. Large amounts of pasta can now be processed in a day in modern plants that are run by only a few personnel.

Estimates of pasta consumption vary widely by country. For example, Italy consumes the most at about 28.5 kg/person/year 1 and regionally it may range as high as 48 kg in Sicily (personal communication, Marina Solinas, Agnesi). Italian domestic pasta consumption is flat and a proportion of the production is aimed at the export market. On the other hand, consumption is growing in other countries around the world. In South America, Venezuela has the second highest consumption next to Italy. Other South American countries such as Brazil have a much smaller consumption, but show large growth potential.

COST ESTIMATION

Plant Capacity            3200 Kg./Day

Land & Building (900 sq.ft.)    Rs. 1.44 Cr

Plant & Machinery                    Rs. 1.75 Cr

Working Capital for 3 Months    Rs. 1.29 Cr

Total Capital Investment          Rs. 4.65 Cr

Rate of Return                          42%

Break Even Point                      50%

CONTENTS

INTRODUCTION

HISTORY OF PASTA

NUTRITIONAL VALUE OF PASTA AND ITS PROPERTIES

RAW MATERIALS

MARKET SURVEY

OVERVIEW OF PASTA IN ETHIOPIA

FUTURE OF PASTA

MANUFACTURERS OF PASTA

SELECTION OF RAW MATERIALS

MANUFACTURING PROCESS OF SHORT CUT PASTA

(DURUM WHEAT SEMOLINA BASED)

PROCESS IN DETAILS

METHOD OF DOUGH PREPARATION

PROCESS FLOW DIAGRAM

INDUSTRIAL PRODUCTION METHOD OF PASTA

TECHNOLOGY AND PROCESS OF PASTA MAKING

DETAILS OF PASTA DRYING

ADVANCES IN DRYING TECHNOLOGY

PLANT LAYOUT

SUPPLIERS OF RAW MATERIALS

SUPPLIERS OF PLANT AND MACHINERY (IMPORTED)

SHORT CUT PASTA

PRINCIPLES OF PLANT LAYOUT

PLANT LOCATION FACTORS

EXPLANATION OF TERMS USED IN THE PROJECT REPORT

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)