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Published by sachin

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Published by: sachin on Apr 22, 2009
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04/09/2013

 
APROJECT REPORTON
Feasibility Study of 
Fruit juice manufacturing
In partial fulfillment of subject of Entrepreneurship & Management of Innovationin the 4
th
semester of M.B.A programmefor the Academic Year2007-09
SUBMITTED TO
Ms. Neeta pathak (Faculty member)S.V.I.M College, Kadi
SUBMITTED BY
Dhimnat Vyas
(58)
Sachin Nandha
(22)
- 1 -
 
INDEX 
Sr noParticularspageno.
1
Project profile
2
Key success factors/practical tips for success
3
Product marketing
4
Sector & industry analysis
5
Market information
6
Production process
7
Raw material requirement
8
Machinery requirement
9
Land & building requirement
10
Human resource requirement
11
Financial analysis & key assumptions
12
Summary of assumptions
13
Financial statements
- 2 -
 
1 Project profile
1.1 Opportunity Rationale
The fruit juice industry coupled with beverage industry is considered to be one of thelargest industrial sectors in India. It is to growing at a robust rate of 27%. Modernizationof this industry, in consonance with the change in urban life style, massive shift of rural population to the urban areas, growth in population, etc., predict a growing potential for instant solutions in fruit juice segment of the beverage industry. Traditionally in Indiaand generally all over the world people prefer to use natural drinks rather thencarbonated soft drinks and this perception is gaining more currency day by day whichalso adds to the advantage of the fruit juice industry.Common people especially young generation is inclined to have ready to consumedrinks; in addition hotels, hospitals are also expanding day by day where juices could bemarketed successfully. Moreover the global trend of preferring fresh fruits and juicesalso marks possibilities of growth in this sector. Furthermore, the growing exportsvolume and withdrawal of CED (customs and excise duty) on fruit juices (producedlocally) could further supplement significant growth in the fruit juice industry.
1.2 Project Brief 
Fruit juices are produced and consumed for their refreshing character and nutritionalqualities being rich in vitamins and minerals and having regulatory functions to the bodysystems; such as augmenting of alkaline reserve of the blood and proper functioning of  blood vessels, including capillary, permeability and fragility as a result of containedfalconoid. Juices also increase body retention of calcium, magnesium, nitrogen and arealso good sources of quick energy. These qualities need to be maximized in technologiesused to process fruit juices.Juice is generally defined as liquid extracted from the fruit, although many fruit juicesare the results of expressing the liquid from the whole or cut fruit. There are some fruitswhere the distinction is not so apparent, e.g. fruits like mango, apple and banana whensqueezed yields little or no juice; rather flesh is obtained which when comminutes willresult in a dense puree and directly cannot be consumed as drink. Whereas in case of lemon, expressed fluid cannot be called juice, it is too sour to consume and can only beused as juice when diluted with sugar and water.For commercial purposes, procedure involved in juice manufacturing varies from fruit tofruit. This process is a bit technical and lengthy which we will discuss in detail later inthis document; however, broadly the
 fruit juice making process starts from fruit washing,drying, skin removing (normally for citrus fruits i.e. orange), deseeding, pulpmacerating, pressing, pasteurizing and storage which is then used for producing fruit juices.
The process takes place using fruit processing machinery and during the process, preservatives are also added in order to avoid microbial growth and increasing shelf life.- 3 -

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Satya Pradeep Pulakurthi added this note
Hi Sachin, quite an interesting work. It would be great if you can forward a copy of the work to satyapradeep@gmail.com Thanks for your help in advance and best regards
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