Course Material of ESDP on Food Processing in Hindi + English

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A PROJECT PROFILE FOR MANUFACTURE OFPROTEIN RICH BISCUITSPRODUCT CODE : 205801010(Biscuit)QUALITY STANDARD : BIS standard for:Protein enriched Biscuits : IS:7487:1986(First revision)PRODUCTION CAPACITY :QUANTITY : 108 MTVALUE : Rs. 84,24,000/-MONTH AND YEAR OF PREPARATION:PREPARED BY :ASHOK KUMAR GAUTAMInvestigator ( Food)SMALL INDUSTRIES SERVICE INSTITUTE34, Industrial Area , NUNHAI,AGRA-282 006Ph. 0562-2280879, 2280882E-mail : sisiagra@sancharnet.inI.Introduction:Baking industry occupies an important position among Indian food processing industries withan annul turnover <strong>of</strong> about Rs. 3000 crores. The spurt in the production <strong>of</strong> bakery products could beattributed to their advantages over other processed foods. Bakery products are ready to eat , convenientto use and posses satisfactory nutritional quality. India is the second largest producer <strong>of</strong> biscuits afterUSA. The biscuit industry in India compries <strong>of</strong> organized and un-organised sectors. Bread and Biscuitsform the major baked foods accounting to over 80% <strong>of</strong> total bakery products produced in the country.The quantities <strong>of</strong> bread and biscuits produced are more or less same,however ,value <strong>of</strong> biscuits is 112times more then bread. The industry has traditionally been and largely continues to be in theunorganized sector contributing to over 70% <strong>of</strong> the total production. Bakery products once consideredas sick man’s diet, have now become an essential food items <strong>of</strong> vast majority <strong>of</strong> population. Thoughbakery industry in India has been in existence since long , real fillip came only in the later part <strong>of</strong> 20thcentury. The contributing factors were urbanization , resulting in increased demand for ready to eatpr<strong>of</strong>iles at reasonable costs etc. The main constituent <strong>of</strong> bakery products the refined wheat flour isdeficient in lysine and soybean are deficient in sulphur containing amino acids. Thus a combination <strong>of</strong>these two as ingredients in biscuits/ bakery products is a desirable step for not only increasing theprotein content , but also for supply <strong>of</strong> balanced amino acid pattern. The Indian bakery industry can,therefore, explore this aspect for batter food value and product quality. The use <strong>of</strong> soy flours and soyproducts in bakery products not only improve nutritional quality <strong>of</strong> bakery product, but also increasespr<strong>of</strong>it margins <strong>of</strong> an entrepreneur due to improved product quality.72
II. Market Potential:The per capita consumption <strong>of</strong> bakery products is about 2.5 Kg. Per year as compared to 150 Kg.In other developed countries , indicating greater potential for the industry as compared to the presentsituation. The bakery units are unevenly spred among states. It is mainly concentrated in the states <strong>of</strong>Maharashtra, West Bengal, Andhra Pradesh, Karnataka and Uttar Pradesh. Industrially advanced states likeMaharashtra And West Bengal have very Large number <strong>of</strong> bakery units. The per capita consumption isvery high in industrialized states like Maharashtra and West Bengal. The Biscuits are becoming quitepopular in rural areas. Nearly 55% <strong>of</strong> biscuits is consumed by rural sector. The higher consumption <strong>of</strong>biscuits in rural area could be attributed to its position as a snack, longer shelf life and better taste which isliked by different cross sections <strong>of</strong> population. There is no marketing problem as every shop is a market forbiscuits.III.Scope:Bakery products still remain at cheapest <strong>of</strong> the processed ready to eat products in thecountry. The production <strong>of</strong> Bakery products has increased from 5.19 lakh tonnes in 1975 to 18.95 lakhtonnes in 1990 recording four-fold increase in 15 years. Among the bakery products biscuits occupiesan important place as it contributes to over 33% <strong>of</strong> total products processed. Over 79% <strong>of</strong> the biscuitsare produced by small scale sector consisting <strong>of</strong> both factory and non-factory units. The Growth rate forbakery products is estimated at an average <strong>of</strong> 9.8% per annum.The demand for bakery products willcontinue to increase in future years. The estimated growth rate <strong>of</strong> 9.8% is on the lower side consideringthe present potentiality <strong>of</strong> bakery products ,particularly in rural areas,where about 80% <strong>of</strong> thepopulation lives. The increased demand for these products has to be met by small scale sectors alone ifthe present policy <strong>of</strong> the Govt. continues. The future growth <strong>of</strong> bakery industry depends on capability <strong>of</strong>small scale bakery industry which has to rise to the occasion to meet the demands and requirements <strong>of</strong>the consumer.This could be achived by modernization <strong>of</strong> bakery industry particularly that belonging tosmall and family scale units with respect to processing technology, ingredients, machinery etc. Henceuse <strong>of</strong> soy is beneficial to users consumers for nutritional improvement and to entrepreneur for earningmore pr<strong>of</strong>it The protein content <strong>of</strong> biscuits varies from 7-8 percent and supplementation with 30 percentsoyflour add to the protein content by 50 percent <strong>of</strong> original value.Encouraging trend in consumption <strong>of</strong>bakery products by population <strong>of</strong> lower and middle income groups indicates vast scope forconsideration <strong>of</strong> nutritional enrichment <strong>of</strong> bakery products . Considering the 55% lower consumptionby lower income groups , Protein Rich Biscuits can serve as means <strong>of</strong> providing additional nutrition ataffordable cost.IV. Basis & Presumption:1. The Project Pr<strong>of</strong>ile has been prepared on the basis <strong>of</strong> Single Shift <strong>of</strong> 8-hrs. a day and 25-workingdays in a month at 75% efficiency.2. It is presumed that Ist year, the capacity utilization will be 70% followed by 85% in the next yearand 100% in the subsequent year.3. The rates quoted in respect <strong>of</strong> salaries and wages for skilled worker and others are on the basis <strong>of</strong>minimum rates in the State <strong>of</strong> U.P.4. Interest rate for the fixed and working capital has been taken @ 18% on an average whetherfinanced by the Bankers or Financial Institutional.5. The margin money required is minimum (30% <strong>of</strong> the total capital investment).6. The rental value for the accomadation <strong>of</strong> <strong>of</strong>fice , workshop and other covered area has been taken@ Rs. 20/- per Sq.mtr.73
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