Arogyapurna

Eating healthy is luxury…

 Our Vision :
To provide unique,integral and
sustainable oriented solutions towards
food security , offering products and
services that helps to promote healthy
lifestyle.

Our Mission :
We’re on a mission to make food
personal again and inspire families to
ask “Where does my food come from ? “

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O R G A N I C S C O M P A N Y
 Goals :

• To promote healthier lifestyle.

• To reduce the risk of heart issues.
• To give customer’s , the best
quality products & services .
• To not give upon customer’s
expectation .

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O R G A N I C S C O M P A N Y
 Objective :-
For the betterment of healthy
lifestyle.

Strategies :-
• Eco-friendly.
• Chemical free products.
 Funding :-
Initial investment by partners , tie-up with
organic manufacturers of purchasing materials.

Tactics :-
• Raw materials are directly supplied from farmers .
• Service delivery in limited span of time.
• Customized orders are provided with the consultancy
of the best nutriotionists.
• Organic packing.
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O R G A N I C S C O M P A N Y
Major cereals, coarse cereals and millets :-

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Processing Methods used :-

Traditional Methods : Contemporary Methods :

1. Dehusking, milling 1. Refining

2. Malting 2. Husk free malt flour
3. Fermentation 3. Polishing/decortication
4. Popping 4. Improved popping process
5. Flaking
6. Extrusion cooking
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O R G A N I C S C O M P A N Y 7. Drum drying 7

8. Baking
Contemporary Methods :

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O R G A N I C S C O M P A N Y
 Products we offer :-
Traditional products like , Newer products like ,

a). Roti a). Refined flour

b). Stiff porridge b). Husk free malt flour
c). Thin porridge c). Popped products
d). Cooked grains d). Expanded products
e). Parboiled grains e). Extruded products
f). Popped products f). Drum dried products
g). Flakes Health foods and
Except for finger millet- h). Beverages Bakery products
All the millets need to be dehusked Dehusked millet can i). Semolina and composite flour Noodles
be cooked like rice or can be milled to prepare flour and j). Papad
can be used in various traditional products Generally
these grains are polished to remove the bran portion
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O R G A N I C S C O M P A N Y
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 P
Process Examples :- A
R
B
O
I
L
REFINING I
N
G

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O R G A N I C S C O M P A N Y
Products :-

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O R G A N I C S C O M P A N Y
Products :-

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O R G A N I C S C O M P A N Y
Noodles :-
• Ragi-wheat blend based noodles marketed, mostly in
southern states.
• Good market potential exists due to the health benefits
- high DF, Ca and non-gluten nature and cost
benefits.
• Preparation of 100% ragi noodles feasible.

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O R G A N I C S C O M P A N Y
Products :-

Seed Coat based biscuit

 3 times higher calcium and dietary fiber
than control sample .
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O R G A N I C S C O M P A N Y
Products :- Malted ragi based beverage :-

 Based on finger millet malt.

 Contains about 14% protein compared to 8-9% of the
market sample .
 Contains about 500 mg/100g of calcium (almost of
1/3rd of the RDA) from the natural source.

Malted weaning food :-

 Milk based weaning food .
 Cereal based weaning food .
The product can be fortified with added vitamins and
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minerals and flavored with natural fruit and vegetables.
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 Products :-

Snacks:-

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Products :-

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O R G A N I C S C O M P A N Y
Products :-

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O R G A N I C S C O M P A N Y
 Suppliers :-
1). Farmers & 2). Small-scale industries

Employee’s/Workers :-
1). Housewife’s 2). Disabled
3). Transgenders 4). Transgenders

Sales :-
Customers :- • Through marketing executives.

• Target customers  diabetes , Market:-

PCOD, PCOS , older people . • Regional Market.
Brand Ambassador:- Shilpa Shetty (actress)

Advertisement :- Through personal website , spotify

Product launch :- 1). Known persons.

2). Free sample distribution through
Nutritionists to their clients.
3). Through personal & other website.

Profit sharing :- 6 equal share is made out of which 1 share is

kept aside for CSR.
CSR – Orphanages  Eductation , food
Purpose.
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O R G A N I C S C O M P A N Y
Constraints : -
• Lack of awareness.
• Lack of suitable milling machineries .
• Non availability of ready-to-use products on the shelf.
• Food habits.
• Organoleptic characteristics.
• High fat content, mostly in bran and germ.
• Low shelf stability of flour /semolina due to high oxidative &
hydrolytic rancidity.
• Lack of suitable processing technologies.
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O R G A N I C S C O M P A N Y
Thankyou & Presented by : -

1). AGILA
2). ANNAPOORNA
3). SHUBHA
4). VEDIKA
5). YASHASWINI
III Semester MBA ,
Dr. Ambedkar Institute Of
Technology ,Bengaluru