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My Business Plan

My Business Plan

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Published by krmkochas

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Published by: krmkochas on Apr 22, 2011
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06/14/2013

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MY BUSINESS PLAN
: I WANT TO ESTABLISH A BOILEDRICE MILL.
6
 
Rice Mill Introduction:
The largest consumed calorie source among the food grains.With a per capita availability of 73.8 kg it meets 31% of thetotal calorie requirement of the population. India is thesecond largest producer of rice in the world next to China.The all India area, production, and yield of rice in the year 2001-02 were 44.62 million hectares, 93.08 million tones foodgrains in India. West Bengal is the leading producer of paddyin the country. It accounts for 16.39% of the total production,and the other leading states are Uttar Pradesh (13.38%),Andhra Pradesh (12.24%), Punjab (9.47%), Orissa (7.68%) andTamil Nadu (7.38%); the remaining states account for 33.45%of the production. India is also one of the leading exportersof rice in the world market. India¶s export of rice stood at23.89 lakh MT in 1997-98. The corresponding value of foreignexchange earned was to the tune of Rs. 3371.00 crore in1997-98.. Modern rice mills are having high capacity and are capitalintensive, although efficient. Small modern rice mills havebeen developed and are available in the market but the lackof information is a bottleneck in its adoption by the
 
prospective entrepreneur. The present model will go a longway in bridging the information gap.Description of Rice Milling Operation:Paddy in its raw form cannot be consumed by human beings.It needs to be suitably processed for obtaining rice. Ricemilling is the process which helps in removal of hulls andbarns from paddy grains to produce polished rice. Riceforms the basic primary processed product obtained frompaddy and this is further processed for obtaining varioussecondary and tertiary products.The basic rice milling processes consist of:Process Definition1. Pre Cleaning: Removing all impurities and unfilled grainsfrom paddyIndustry of the country. At present it has a turnover of more2. De-stoning: Separating small stones from paddy3. Parboiling (Optional): Helps in improving the nutritionalquality by gelatinization of starch inside the rice grain. Itimproves the milling recovery percent during deshelling andpolishing / whitening operation 4. Husking: Removing huskfrom paddy5. Husk Aspiration: Separating the husk from brown rice/unhusked paddy6. Paddy Separation: Separating the unhusked paddy frombrown rice
 
7. Whitening: Removing all or part of the bran layer and germfrom brown rice8. Polishing: Improving the appearance of milled rice byremoving the remaining bran particles and by polishing theexterior of the milled kernel9. Length Grading: Separating small and large brokens fromhead rice10. Blending: Mixing head rice with predetermined amount of brokens, as required by the customer 11. Weighing and bagging: Preparing the milled rice for transport to the customer The flow diagram of the various unit operations are asfollows:Status of Rice Milling Units in India:Rice milling is the oldest and the largest agro processingMill than 25,500/- crore per annum. It processes about 85million tones of paddy per year and provides staple foodgrain and other valuable products required by over 60% of the population. Paddy grain is milled either in raw conditionor after par-boiling, mostly by single hullers of which over 82,000 are registered in the country. Apart from it there arealso a large number of unregistered single hulling units inthe country. A good number (60 %) of these are also linkedwith par-boiling units and sun -drying yards.

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