A report submitted in partial fulfilment of the

requirement for the post Graduate Diploma in Management in Food

Processing and business management (PGDM-FPBM)
Submitted by
NAGAMUNI SWAMY K
05PGDM-FPBM 16

Submitted to
Dr Venugopal sir,
TOPIC: POULTRY PROCESSING UNIT IN CHICKEN.
What is meant by poultry ?

*The term “poultry” refers to domestic fowl reared for

their flesh ,eggs or feathers and includes chickens,
ducks,geese,turkeys and pigeons. Of these chicken
and turkey are most commonly used for their meat.
*Poultry meat is a good source of protein and has a
lipid content and low calorific value it is palatable
tender and easily digestible

Properties of poultry?

*High in protein
*Low in fat.
*Excellent source of essential amino acid
*Also good source of Iron,copper,zinc.
*And also presence of ‘B-VITAMIN(12&6)

Some opportunities in poultry sector in india!

Advantage india:
*Fastest growing economy in the world
*Largest producer of several agri commodiation
*Second largest consumer market
*Significant investment in world class ports & supply
chain infrastructure.
*Highly skilled manpower pool.
*proactive Government policies
Why India for poultry processing?
India has the world’s largest population of livestock.
*India produce around 75 bn eggs annually.
*The current processing levels in poultry are ‘6%’, while
for meat is stands at 21%
*Poultry is a highly vertically integrated industry in
India and matches the efficiency levels of many western
country.
Government of India has taken steps for modernization
of municipal abattoirs to provide safe and hygienic
meat to consumers.
Meat & Poultry production in India
Species wise meat production(%)
Top 5 poultry meat producing states in India.

TOP 5 EGG PRODUCING STATES IN INDIA .

STATE IN BILLION NUMBER

1.Andhra Pradesh 23
2.Tamil Nadu 14

3.Maharashtra 5

4.Punjab 4

5.Kerala 2

Opportunities in poultry & Meat sector.

Technology & Equipment
suppliers.

*New technology in meat &

poultry processing
*Modern abattoirs
*Cold chain
*New veterinary
technology/services

Poultry Industry players.

*New feed formulation and manufacturing.
*Egg powder plants.
*Hatcheries
*New product value added products like
frozen/chilled product, RTC/RTE ,Indian ethnic
products /snacks.

CLASSES OF POULTRY
*There are four types of poultry commonly raised
● Egg producing poultry
● Broiler meat chickens
● Turkeys
Ducks
PROCESSING STEPS
❖Assembly line operation conduct under sanitary
condition
Inspecting , classifying and grading are a part of the
processing
Project profile on poultry processing unit
OBJECTIVES :
1. To establish infrastructure for supply of canned
poultry meat to the consumers.
2. To create awareness about the hygienic conditions
and quality products among the consumers.
* RAW MATERIAL AVAILABILITY
1. The principal raw material required is birds (chicken
of about 1.5 kg to 2.0 Kg each).

❖MARKET OPPORTUNITIES:
❖ Processed chicken has huge demand in local as
well as international market. The demand for
processed poultry meat is predictably estimated at
20% of the total demand for poultry meat.
❖ PROJECT DESCRIPTION :
Product and its Uses In the poultry processing and
canning unit, products obtained are canned poultry
meat in brine, fried chicken which has huge
consumption in metros, super markets and for export
also. Left Overs obtained during processing become
very good source of additional income
Manufacturing Process with Flow Chart :
● Slaughtering and cleaning of Birds: The process
starts with slaughtering of birds and subsequently
their feathers, lungs, kidneys, head and other
inedible parts are removed
 ● Washing: The carcass is thoroughly washed in
water.
● Cutting and Processing: The carcasses are
deboned. Cleaned portion is cut into required sizes
and 3-5% brine solution is added. For chicken in
curry vegetables will be added.
● Steaming of Cans: Tins are subjected to live steam
in an exhaust box for around 15 minutes at a
temperature of about 60-65° C
● Canning: Sealed air tight cans are further
processed in retort at a pressure of 10 to 15 lbs. for
about 40-45 minutes.
● Cooling and Labeling: Cans are immediately
cooled to room temp and labeled.

PROJECT COST:
S.NO PARTICULARS QUT UNIT AMOUNT(INR IN LAKHS)

1 LAND 0.5 Acer 2.5

2 LAND DEVELOPMENT Sq.Mt 2000 Sq.MT. 1.50

3 Civil work 300 Sq.MT 18.00

 4 Other civil work 500 Sq.MT 4.0

5 Plant and Machinery 30.0

6 Miscellaneous Fixed Assets 3.78

7 Contingency 1.07

8 Preliminary and Preoperative 2.00

9 Margin money for working 7.00

TOTAL 69.85

MEAN OF FINANCE-:
share 25% 17.46

Bank lone 75% 52.37

TOTAL 69.85

MANPOWER REQUIREMENT-:
Designation Quantity in num. Salary per month in rupees:

Watchman cum peon 1 Rs. 5,000

Production cum quality mng 1 Rs.20,000

Food technologist 1 Rs.15,000

Supervisor(production) 1 Rs.10,000

Supervisor(sales &purchase 1 Rs.10,000

Accountant cum Cashier 1 Rs.10,000

Mechanic 1 Rs.8,000

Boiler attendant 1 Rs.8,000

Store incharge 1 Rs.10,000

Total salary Rs.96,000

PROCESSING STEPS:-
• RECEIVING
• STUNNING
• BLEEDING
• SCALDING
• DEFEATHERING
• SINGERING
• WASHING
• NECK SLITTING & REMOVAL OF FEET & OIL
GLANDS
• CUTTING
• PRESERVATION PACKING

RECEIVING-:
★ When birds are arrive at the plant,they need
adequate ventilation in holding are area to
minimize.
STUNNING-:
★ Stunning of broilers is commonly done in the
range of 12 to 150mA ,per bird of electric current
for a duration 2 to 11 sec.
BLEEDING-:
★ The birds are allowed pass through the bleeding
tunnel. The bleeding time of chicken is limited to
1 to 1/2 minutes.
★ Perfect bleeding is very necessary as it influences
the keeping quality of milk.
SCADING-:
★ Scalding is a technique of immersing birds in hot
water at a specified temperature for a particular
duration that causes in loosening of the ,the
broiler chicken suitable scalding temp is 53^ for
120 seconds.

NECK SLITTING & REMOVAL OF FEET & OIL

GLANDS-:
★ This is done by using knife.
★ A vertical incision is usually made in the dorsal
side of the neck to assist the removal of crop,
esophagus and trachea.
★ Feets of the birds are removed by means
automatic cutter.
EVISCERATION:-
★ Evisceration processes remove the internal organs
of poultry.
★ Hearts,liver and necks may also be cleaned and
packaged in evisceration.
Cutting and deboning;-
★ Cutting process includes preparation of bone -in
product and bone - out product
Deboning process includes removal of leg and
thighs
PRESERVATION
• Refrigeration
• Dehydration
• Curing
• Smoking
• Canning
• Irradiation
• Microwave heating
• Use of chemical additives including antibiotics are
impotent.
DEFEATHERING-:
★ Defeathering or picking are usually carried out by
means of a feather picker
★ A steady stream of water flows while the
processing in progress which only washes away
the feather but also assist in lubricating.
SINGEING-:
★ Carcasses are signed over a flame while they are
passing in the conveyor line to remove hair
appendages called filoplumes.
WASHING-:
★ Washing removes
★ Drit
★ Cleans the soiled areas
It also assist in reducing microbial load present
on the carcass
PACKAGING:-
Packaging option;-
1)Whole bird bulk packaging:
● This involves boxing multiple whole birds’
2)Whole bird individual packaging:
● This involves packaging the gizzard ,liver, and
heart with the whole bird and placing it in a big.
TOP 5 POULTRY COMPANIES IN INDIA :-
● SUGUNA FOODS PRIVATE LIMITED. Coimbatore,
Tamil Nadu.
● ALLANASONS PRIVATE LIMITED. Mumbai,
Maharashtra.
● VENKATESHWARA HATCHERIES PRIVATE LIMITED.
● FRIGORIFICO ALLANA PRIVATE LIMITED.
● VENKY'S (INDIA) LIMITED.

THANKING YOU!