Detailed Project Report on Tomato Powder

TOMATO POWDER

[EIRI/EDPR/1405] [J.C.:181]

INTRODUCTION

Tomato powder, as the name emplies, is the dehydrated tomato juice in broad sense. Tomato powder can be manufactred by one of the various methods for the dehydration of tomato juice.

Concentration of fruit & vegetable juices to powders for subsequent use in bakery products, beverages, jellies, puddings and other deserts has been subject of numerous investigations. Result of this work are evidenced by a large number of articles, patents and commercial installation for dehydration of fruit & vegetable juices. possible savings in packaging, storage, transportation and convenience, in certain instances, account for the continued interest in commercial development of powder product. It is evident, however, that the present trend towards ready to use desserts and other formulated food products adds much to the commercial possibilities of powdered fruit juices and pups.

Manufacture of high quality powdered fruit & vegetable juices ie. Tomato juice requires special care in selection of process and equipment. As these powders are sensitive to heat damage, the drying process must be designed for conditions leading to minimum value for the product of time temperature. Ideally, this might be accompanised either by using high temperature and very short times or by dehydrating at low temperatures and relatively longer time. As the first of these conditions is a feature of spray drying, it is not surprising to find that this method was emphasized in early work on preparation of powdered juices. More recently, several other methods have come into use.

The method of manufacture of tomato juice is such as to cause little change in composition and nutritive value from those of raw tomatoes. In proximate composition, the most conspicuous change is a reduction of crude fibre due to removal of spins, cores & seedsin extraction. The carotene retention is expected to some extent and the ascorbic acid content quite marbedly, by variations in the technique of manufacture. Since, the aseorbic acid content is a strong feature of the product nutritionally; there is a ample incentive for adoption of processing methods favouring retention of this vitamin.

On the retention of nutrients in the preparation and canning of  tomato juice, an average retention of carotene of about 67%, the loss reflecting the straining out of some carotene containing material during extraction. Ascorbic acid retention varied from 35 to 90% with an average about 67 percent.

COST ESTIMATION

Plant Capacity            6 MT/Day  

Land & Building (1600 sq.mt.)    Rs. 1.99 Cr    

Plant & Machinery                    Rs. 1.80 Cr 

Working Capital for 2 Months    Rs. 7.48 Cr 

Total Capital Investment          Rs. 11.63 Cr 

Rate of Return                          84%

Break Even Point                      25%

CONTENTS

INTRODUCTION

USES & APPLICATIONS

TOMATO POWDER-PROPERTIES

MARKET POSITION

MANUFACTURER OF TOMATO POWDER

PROCESS DETAILS

SPRAY DRYING

MANUFACTURING PROCESS

FLOW DIAGRAM FOR THE MANUFACTURING OF TOMATO POWDER

PRINCIPLES OF PLANT LAYOUT

PLANT LOCATION FACTORS

EXPLANATION OF TERMS USED IN THE PROJECT REPORT

PROJECT IMPLEMENTATION SCHEDULES

OTHER RELATED INFORMATIONS

COMPLETE PLANT & MACHINERY SUPPLIERS FOR TOMATO POWDER

SUPPLIERS OF MACHINERY & EQUIPMENTS

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)