Business idea

2. Mushroom cultivation
A mushroom is the reproductive structure produced by some fungi. It is somewhat like the fruit
of a plant, except that the "seeds" it produces are in fact millions of microscopic spores that form
in the gills or pores underneath the mushroom's cap. The spores blow away into the wind, or are
spread by other means, such as animal feeding. If they land on a suitable substrate (such as wood
or soil) spores will germinate to form a network of microscopic rooting threads (mycelium)
which penetrate into their new food source. Unlike the mushroom, which pops up then passes
away quickly, the mycelium persists, often for many years, extracting nutrients and sending up
its annual crop of mushrooms.
Quality food, health and environment are the major concerns facing our country. Mushroom
cultivation helps to address the issue of nutritional security and also provides solution for proper
recycling of agro-wastes. In addition to good quality protein, no cholesterol, high fibre, low
sodium, good quantity of vitamins and minerals, the mushrooms also have bioactive compounds
like b-glucans, protein-polysaccharide complexes that impart unique medicinal values like anti-
cancer and anti-viral properties. With ever increasing demand for quality food, mushroom
cultivation is emerging as an important activity in different parts of our country. This activities
requires very little land and can be good source of employment for small and lanless farmers,
educated youth and women. The two primary inputs for mushroom cultivation i.e. agro-wastes
and labour, are easily available in our country. Integrating mushroom cultivation in existing
farming systems will supplement the income of rural masses, provide gainful employment and
will lead to inclusive growth as all sections of society can adopt this venture. I am sure that the
present book will help in disseminating the knowledge about the production technologies,
economics, marketing and consumption of different edible mushrooms
Benefit
Mushroom cultivation can help reduce vulnerability to poverty and strengthens livelihoods
through the generation of a fast yielding and nutritious source of food and a reliable source of
income. Consumption of mushrooms slows down the spread and effect of cancer, heart disease,
HIV/AIDS (by boosting immune system) and also mushrooms is a rich, low calorie source of
fiber, protein, and antioxidants. They may also mitigate the risk of developing serious health
conditions, such as Alzheimer's, heart disease, cancer, and diabetes. They're also great sources
of: Selenium.
Targeted Customers: Hotels, Household sector, Restaurants and Industrial canteens
Distribution: Product having being perishable, company should go for faster and effective
distribution having cold storage facility. Distribution through company delivery vans in local
market and distribution through rail or road transport to urban markets.
2. Potato flour
Potato Flour is ground from whole peeled and trimmed potatoes. Potato Flour attracts and holds
water, producing moist yeast bread with an excellent shelf life. Use potato flour as a thickener
for smoother sauces, gravies and soups, and in gluten free cooking.Ground from whole peeled
and dehydrated russet potatoes, our premium quality Potato Flour is perfect for thickening
sauces, soups and gravies. Potato Flour works wonderfully in many baked goods and is a healthy
option for gluten-free cooking. Potatoes are a natural source of fiber, B vitamins and iron.
Potato Flour attracts and holds water, producing moist yeast bread with a good shelf life. A
teaspoon or so added to your baked goods lends a moist crumb, so it is especially useful in gluten
free baking. Potato flour also works great in pancake and waffle recipes. A flavorful recipe for
potato soup is on the label.
Benefit
Potato flour can boost your immunity, blood condition, mental health and more with its
impressive portions of vitamin B6. It also helps to maintain your normal blood pressure and
nervous system.
Customer: all people
Distribution
Increasing investments by hypermarkets/supermarkets on merchandising to attract consumers is
driving segment's growth. In addition, heavy discounts and lucrative offers are prompting
consumers to shop from hypermarkets/supermarkets.
3. Popcorn production
Popcorn (popped corn, popcorns or pop-corn) is a variety of corn kernel which expands and
puffs up when heated; the same names are also used to refer to the foodstuff produced by the
expansion.
A popcorn kernel's strong hull contains the seed's hard, starchy shell endosperm with 14–20%
moisture, which turns to steam as the kernel is heated. Pressure from the steam continues to build
until the hull ruptures, allowing the kernel to forcefully expand, from 20 to 50 times its original
size, and then cool.[1]
Some strains of corn (taxonomized as Zea mays) are cultivated specifically as popping corns.
The Zea mays variety everta, a special kind of flint corn, is the most common of these.
Both contain starch and water, though in different amounts due to how they're grown and
harvested. The combination of a hard seed coat, starch, and water are critical to
how popcorn gets its pop. As a popcorn kernel is heated, water and oil inside the seed heat up
and soften the surrounding starch
Customer: Popcorn is a popular snack food at sporting events and in movie theaters
Benefit: In addition to fiber, popcorn also is a good source of polyphenols, which
are antioxidants that have been linked to better blood circulation and digestive health, as well as
a potentially lower risk of certain cancers. Another health benefit of popcorn is its high satiety.
Distribution: open-market sales and local sales.
4. Ice cream production
Ice cream is made by freezing and simultaneously beating air into (aerating) a liquid mixture
that contains fat, sugar, milk solids, an emulsifying agent, flavouring and sometimes colouring.
There are a large number of potential product variations, including a wide range of flavours (e.g.
vanilla, chocolate or fruit flavours) and corresponding colours, and different textures that depend
on the addition of additives or differences in the method of production. Fruit pulp may also be
added during or after making ice cream, and fruit, chocolate or nut pieces ca n be used to
decorate ice cream. In temperate climates, ice milk was the traditional lower-fat ice cream
product, and in places where there is a demand for reduced-fat products (with fat contents as
low as 4%) this may be an additional product in a range. Another product variation is frozen
yoghurt
Ingredients are
Fats
Fats increase the richness of the ice cream flavour, produce a smooth texture, give ‘body’ to the
ice cream and produce good melting properties when the ice cream is eaten.
Milk solids-not-fat
Milk solids-not-fat is included as skimmed milk powder or full-fat milk powder. They improve
the
body and texture of ice cream, allow a higher overrun (below), and produce a thicker, less icy
product.
Sugars
Sweeteners improve the flavour, texture and palatability of ice cream. They contribute to a lower
freezing point, so that the ice cream has some unfrozen water.
Stabilisers
Stabilisers are used to help bind together the complex mixture of fats, sugars, air and tiny ice
crystals that are present in ice cream and give a smooth texture. They increase the viscosity in
the unfrozen water to produce a firmer ice cream that resists melting
Emulsifiers
Emulsifiers create a smooth texture and good melting characteristics.
Flavourings and colourings
Benefits of Ice Cream
 It Is Loaded With Vitamins and Minerals.
 It Gives You Energy.
 It Helps Boost Your Immuni
 It Helps in Stimulating Your Brain
 It Helps in Strengthening Your Bone.
 It Makes You Happier.
 It Increases Your Libido.
 It Prevents Breast Cancer.

Consumers between the ages of 18 to 24 prefer to buy ice cream from a premium shop, while
female customers 45 and older, put high priority on branded ice cream.
Most supermarkets and department stores offer different brands of ice cream
Distribution: Open market sale
In many cases, ice cream is transported over long distances in refrigerated trucks. The cold chain
gives you a consistent and reliable way to transport perishable items like ice cream from place to
place. The cold transportation process can take days, so the cold chain and cold storage is
essential
5. Production of corn oil
Corn oil (maize oil) is oil extracted from the germ of corn (maize). Its main use is in cooking,
where its high smoke point makes refined corn oil a valuable frying oil. It is also a key ingredient
in some margarine. Corn oil is generally less expensive than most other types of vegetable oils.
Corn oil is also a feedstock used for biodiesel. Other industrial uses for corn oil
include soap, salve, paint, erasers, rustproofing for metal surfaces, inks, textiles, nitroglycerin,
and insecticides. It is sometimes used as a carrier for drug molecules
in pharmaceutical preparations.
Almost all corn oil is expeller-pressed, then solvent-extracted using hexane or 2-
methylpentane (isohexane).The solvent is evaporated from the corn oil, recovered, and re-used.
After extraction, the corn oil is then refined by degumming and/or alkali treatment, both of
which remove phosphatides. Alkali treatment also neutralizes free fatty acids and removes color
(bleaching). Final steps in refining include winterization (the removal of waxes), and
deodorization by steam distillation of the oil at 232–260 °C (450–500 °F) under a high vacuum.
Some specialty oil producers manufacture unrefined, 100%-expeller-pressed corn oil. This is a
more expensive product since it has a much lower yield than the combination expeller and
solvent process, as well as a smaller market share.
benefit
Because corn oil contains heart-healthy compounds, such as vitamin E, linoleic acid, and
phytosterols, it may lower your risk of heart disease. Vitamin E is a powerful antioxidant, so a
diet high in this nutrient may prevent oxidative damage to your heart and blood vessels caused
by excess free radicals
Corn oil has monounsaturated fatty acids and polyunsaturated fatty acids that help to lower the
chances of heart problems. It lowers the cholesterol level as well as LDL cholesterol.
Customer: all people
Distribution: Open market sale