The KLPP s

Introduction to Poultry Industry

Poultry meat (Broiler) and egg production (Layer) are continuously increasing. Poultry products have a broad acceptability hence, consumption also increasing. Nutrition value of poultry products is high. Food security and safety must be assured. Free market and trade is important. World need is adequate and stable food supply.

Properties of Poultry
High in protein Low in fat Excellent source of essential amino acids Also a good source of Phosphorus, iron, copper, zinc, B vitamins (12 & 6) Dark meat and skin are higher in fat than white

World Chicken Meat Production Ranking Top 102010

Country (000,tonnes) USA China Brazil Mexico India Spain UK Japan France Indonesia Production 15536 9475 8668 2250 1650 1268 1242 1241 1100 1060

Poultry Meat ConsumptionSelected Countries

USA Brazil UK India China Bangladesh Sri Lanka Japan Malaysia (kg/person/year) 2008 2009 2010 42.3 44.8 49.8 16.7 25.3 31.3 23.4 26.0 28.9 0.6 0.7 1.3 4.4 8.3 10.5 0.8 1.0 0.8 1.7 3.2 4.6 14.1 14.4 16.0 28.4 34.2 33.1

Growth over last 35 years(1975-2010) Developing Countries

CHINA
67.8%

India
66.6%

BRAZIL
83.3%

Source:FAOSTAT,2010

Average Per capita Consumption(2009)

Eggs World 152 Poultry meat (kg) 11.7 25.3 8.0

Developed 232 countries Developing 130 countries

SOURCE:FAOSTAT,2009

State-wise poultry meat production in India

India-Food Processing Industry

Only 1.3% of food is processed in India against 60-80% processed in the Developed World. India s share in Global Processed Food Trade is 1.6% only. Average Household Spends 50 % of its disposable income on Food.

Source: Financial Express,20th Jan,2012.

Indian Scenario-Food Processing

Market Share in Food Processing-Product wise
9% 9% 17% Fruits & Vegetables Fish 65% Milk Meat & Poultry

Source: Financial Express,20th Jan,2012

Overall food Processing Industry

Agri-Venture/InnovationProcessed Poultry Food

Nishant KAUSHIK Priya PRN-10020242013 PRN-100202420 PRN-10020242026 PRN-10020242032

LALWANI Saroj.K. PASWAN Vimal PANJWANI s

Nishant Kaushik MD & CFO, B.Sc. Agriculture, MBA-Agribusiness, Work exp. With NGOSRIJAN,1.5 years Priya Lalwani COO, B.Sc. Microbiology, MBA-Agribusiness

KLPP s Partners
Vimal Panjwani CEO, B.Tech Bioinformatics, MBA-Agribusiness

Dr. Saroj. K. Paswan CMO & Head -Quality Dept. B.V.Sc. & AH, MBA-Agribusiness

KLPP s Ready to Eat Chicken

Sausages
No Non-Sense. We serve only Non-veg

Our Products
Ready to Eat Chicken Lollipop. Ready to Eat Chicken Nuggets.

Chicken Lollipop
CATEGORY :Heat & Serve :Chicken Meat (31.19%), Water, Onion, Edible Vegetable Oil, Spices and Condiments (Coriander Paste , Garlic, Ginger, Coriander Powder, Red Chilly Powder, Curry Powder, Cumin Powder, Turmeric Powder), Tomato Puree (Tomato, Sugar, Edible Common Salt), Milk Solids, Iodized Salt , Stabilizer (INS 452 (i)) , Kasoori Methi.

INGREDIENTS

GENERAL : 30+/- 2 gm SPECIFICATIONS SPECIFIC :Colour Brownish SPECIFICATIONS Free from banned antibiotic, pesticides, residues and Please put sanitizer residues. organoleptic No Preservatives / additives used specifications

Chicken Nuggets
CATEGORY :Fry & Serve :Chicken Meat ( 58.76%), Water, Breadcrumbs ( Wheat Flour, Yeast, Iodised salt, Dextroze, Antioxidant INS 300), Maida, Batter ( Stabilizer-INS 466), Edible Vegetable oil , Casienates, Iodized salt, Spices and condiments, Stablizer (INS 452 (i)), Sugar, Acidity Regulator (INS 330).

INGREDIENTS

GENERAL :16+ 2g per pc SPECIFICATIONS SPECIFIC :Colour Light golden brown Texture breaded SPECIFICATIONS Free from banned antibiotic, pesticides, residues and Please put sanitizer residues. organoleptic No Preservatives / additives used specifications

Target Segment
Local Chinese Restaurants and Bars, Pubs and Lounges. It will be Sold through Retail Food Chains- D Mart, Spencer s, Reliance fresh, etc If FDI Persists in near future will be sold through New Players such as TESCO, Carrefour etc.

Household Consumer

Hotels(Local Chinese)

Target Customer Segment

Retail Stores (Groceries) Restaurants and Similar Institutions

Our Suppliers
Venkateshwara Hatcheries Pvt. Ltd. Venkateshwara House, Survey 114/A/2, Vithalwadi, Pune Sinhagad Road,020 2425 1530 Wilbro Hatcheries Private Limited Bhosale Complex, Pune-Solapur Road, Hadapsar, Opposite Vaibhav Cinema, Pune, 411028,020 2687 4248 . JHAVERI INDUSTRIES 32, Annapurna Ind. Estate, 46, Tilak Road, Ghatkopar(East), Mumbai - 400 077. India. Email: info@badshahmasala.com Tel.: + 91-22-6777 4333 Fax: + 91-22-21028873

Economics
The summary of the more important capital and operating costs of a poultry processing plant which is taken into account when consideration is given to a project: Capital costs: Land Buildings Plant and equipment Installation Contingencies Working capital Operating costs: Personnel Maintenance and spares Water and sewage Electricity Fuel oil Short life operating equipment (2 3 years) Packaging materials Insurance Sundries (stationery, detergents etc)

Selection of Land
Hadapsar is chosen for setting up the poultry processing plants with 2 acres of farm land@2,50,00,000 INR. Location has been selected on the basis of availability of the raw materials and access to the market

Land & Building details

Facilities Required in Specific Areas General Building Roof - The adaptation should consider the climate and other environmental characteristics of the region while addressing the hygiene concepts of its operation Walls - In humid equatorial zones, the building should be adapted to the problems of sharp cloud-bursts, with sloping roofs, wide eaves, deep gutters and downpipes, and substantial storm drains to take away rainwater rapidly. Wood Some insects live on wood which soon decays and is therefore unsuitable for outside use. Walls - The nature of the materials used in construction of the outside wall should reflect the climate and environment. Insects - Insect levels are high in many tropical countries and particularly so around abattoirs where there is often an abundance of static water and nourishment for their survival. Water & stream - The water supply should be chlorinated so that there is a residual concentration of 0.5ppm free chlorine after 20 minutes contact time.

Financial analysis

Processing Steps
Antemortem inspection Suspension and shackling of each bird by the legs Stunning with electrical shock Bleeding Scalding Picking Removal of pinfeathers Evisceration Chilling in ice water Postmortem inspection Grading Packaging

Poultry Processing Operations

Drivers of the RTE Industry and Consumer Price Packaging Flavor/Taste Quality

Product Appearance-Packaging
Important because consumers associate it with freshness. Poultry is unique because it is sold both with and without skin. Poultry also has extremes in meat color-white or breast meat and dark or thigh and leg meat.

Factors That Affect Poultry Meat Color

Bird age Sex Strain Diet Intramuscular fat Moisture content (meat) Pre-slaughter conditions Processing variables

Meat Color
Depends on presences of muscular pigments myoglobin and hemoglobin Discoloration can be related to the amount of these pigments that are present, the chemical state of the pigments or the way that the light is reflected off the meat Discolorations can occur in the whole muscle or limited to a specific area

Muscle Discoloration
When a whole muscle is discolored it is frequently the breast This is due to the breast muscle accounting for a large portion of the live weight of the bird, making it more sensitive to factors that contribute to discoloration The light color of the meat also makes color differences more noticeable

Other Factors that Contribute to Discoloration

Extreme environmental temperatures can cause boiler and turkey breast meat to be discolored Bruising 29% of all carcasses processed in the US are downgraded a majority of the time due to bruising The industry generally tries to determine where, how and when these injuries occur but it is often difficult to determine

Texture
Also related to quality Tenderness depends upon rate and extent of chemical and physical changes occurring in the muscle as it becomes meat

Factors that Affect Poultry Tenderness

Anything that disrupts rigor mortis and the following softening of the muscle Birds that struggle before or during slaughter cause rigor to set in to quickly Exposure to environmental stresses before slaughter will cause a similar situation High pre-slaughter stunning temperatures High scalding temperatures Longer scalding times Machine picking Can all contribute to poultry being tougher

Factors that Affect Poultry Tenderness

Tenderness of boneless cuts are influenced by the time between death (postmortem) and deboning To avoid toughening meat can be aged for 6-24 hours before deboning This is costly for the processor

Fighting Tough Meat

Post slaughter electrical stimulation to hasten rigor development and reduce aging time before deboning Using this method meat can be deboned within 2 hours postmortem instead of 4 to 6

Flavor
Also used to determine acceptability by consumers Both taste and odor contribute to flavor Few factors during processing affect this Age of the bird at slaughter affect flavor Other minor effects on flavor are related to bird strain, diet, environmental conditions, scalding temperatures, chilling, product packaging and storage Overall these effects are too small for the consumer to notice

Most Important Aspect of Poultry Quality

Eating Quality Combined effects of appearance, texture and flavor Live production affects poultry meat quality by determining the state of the animal at slaughter Processing affects meat quality by establishing the chemistry of the muscle constituents and the interactions within the muscle structure Producer, processor, retailer and consumer all have specific expectations for the quality attributes of poultry

Grading
Chickens, Turkeys, Ducks, Geese, Guineas, Pigeons are all eligible for grading and certification services provided by the USDA s Agricultural Marketing Service (AMS) Poultry Programs Grading Branch These services are provided in accordance with federal poultry grading regulations

Contract Acceptance Certification-For Exports

Ensures the integrity and quality of poultry and further processed poultry products bought by quantity food buyers such as food manufactures, food service operators and food retailers USDA specialists help institutional buyers develop and prepare explicit specifications tailored to their requirements USDA graders then provide certification that purchases comply with these specifications

Contract Acceptance Certification

Specific items that may be part of a product specification include Kind and class (species and age) Type (frozen, chilled) and style (cut-up parts, whole muscle) Formula, processing, fabrication Laboratory analysis Net weight Labeling and marketing, packing and packaging Storage and transportation Products meeting specified requirements are eligible for the Contract Compliance identification mark The official grading certificate accompanies each shipment to the receiving agency

Some High-End Poultry Mobile Slaughter Units

Whole Foods

Kentucky Mobile Poultry Processing Unit

Identifying a RTE product

. Labeling terms on
principal display panel (PDP) of product labels

Examples: Heat and serve Ready to eat

Simply heat and serve

Identifying a RTE product

Nutrition LabelingServing size for RTE products is based on ready-to-serve reference amounts Reference Amounts Customarily Consumed (RACC) Potstickers ready to serve = 140 grams (g)

Serving Size 8 Pcs. (140g)

45

Identifying a RTE product

Consumer expectations/long term production practices e.g., Pates understood by consumers to be a RTE product
French Liver Pate with 1% Truffle

poultry brower picker

killing cabinet

freezer trays

chilltank

feathermanpro plucker

screw chiller

hot water scalder

electrical stunner

feather plucker with rubber fingers

feather plucker

cutting edge equipment

 --Poultry Dressing Plant is a Conveyor based . slaughter plant of Semi-Automatic type. It is also known as slaughter plant. It consists of an overhead Conveyor & other process machineries

Machineries suppliers
Mr. Shirish Dhopeshwar (Director) No. A - 16, Co - Operative Industrial Estate, Balanagar Hyderabad, Andhra Pradesh - 500 037, India Telephone: +(91)-(40)-23771579/ 23772450/ 32950970

SWOT Analysis