Detailed Project Report on pectin from citrus,lemon and orange

PECTIN FROM CITRUS, LEMON AND ORANGE
[CODE NO.3140]


Pectin (derived from Greek meaning - "congealed, and curdled") is a structural heteropolysaccharide contained in the primary cell walls of terrestrial plants. It was first isolated and described in 1825 by Heneri Bracannot. Pectin, a multifunctional constituent of cell wall is a high value functional food ingredient widely used as gelling agent and as stabilizer. It is produced commercially in form of white to light brown powder, mainly extracted from citrus fruits, and is used in food as a gelling agent particularly in jams and jellies. It is also used in fillings, sweets, as a stabilizer in fruit juices and milk drinks and as a source of dietary fiber. In plant cells, pectin consists of a complex set of polysaccharides that are present in most primary cell walls and particularly abundant in the non-woody parts of nearly all terrestrial plants.

Pectin is present not only in the primary cell walls but also in the middle lamella between plant cells where it helps to bind the cells together. The amount, structure and chemical composition of the pectin differs between plants, within a plant over time and in different parts of a single plant. During ripening, pectin is broken down by the enzymes pectinase and pectin esterase, resulting in the process where the fruit becomes softer. This is because the middle lamella which primarily consists of pectin breaks down and cells become
separated from each other. A similar process of cell separation caused by pectin breakdown occurs in the abscission zone of the petioles of deciduous plants at the time of leaf fall2.

Pectin is thus also a natural part of human diet, but does not contribute significantly to nutrition. As the literature reports, the daily intake of pectin from fruit and vegetables can be estimated to be around 5 g (where the consumption of approximately 500 g fruit and vegetable per day is estimated)3. In human digestion, pectin goes through the small intestine more or less intact but is acted upon by microbial growth of large intestine. Pectin thus acts as a soluble dietary fibre1. Consumption of pectin has been shown to reduce blood
cholesterol levels. The mechanism appears to be an increase of viscosity in the intestinal tract, leading to a reduced absorption of cholesterol from bile or food3. In the large intestine and colon, microorganisms degrade pectin and liberate shortchain fatty acids that have favorable influence on health (also known as prebiotic effect).


COST ESTIMATION

Plant  Capacity                                :     1.00 MT/day                             
Land & Building (1500 Sq.Mtr)    :    Rs. 92.00 Lacs
Plant & Machinery                         :    Rs. 67.00 Lacs
Working Capital for 2 Months    :    Rs. 52.17 Lacs
Total Capital Investment            :    Rs. 2.20  Cr
Rate of Return                             :    59%
Break Even Point                         :    36%


INTRODUCTION    
APPLICATIONS OF PECTIN    
PECTIN IN FOOD APPLICATIONS    
MARKET POSITION    
DETAILED IMPORT DATA OF PECTIN    
SUPPLIERS OF MANUFACTURER/SUPPLIERS OF PECTIN    
PROCESS OF MANUFACTURE FROM JUICE    
PROCESS FLOW CHART    
MANUFACTURING PROCESS FROM ORANGE PEEL    
CONTINUOUS PROCESS    
COMPLETE PLANT SUPPLIERS    
MANUFACTURERS/SUPPLIERS OF PLANT & MACHINERY    
SUPPLIERS OF RAW MATERIALS    


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