Wel-

come
ENTERPRISES PRESENT
IN BELGAUM DISTRICT

CHANDRAKANTH V MARADI
Jr.MSc .Agricultural Extension
 RESOURCE BASED ENTERPRISES
RESOURCES POTENTIAL ENTERPRISES

1.Milk Belgaum kunda, peda.

2.Mango Pickle, chocolates, soft drinks,
chatney, frozen mango pulp
3.Banana Chips, flour/powder, Jam, juice,
biscuits.
4.Lemon Lemon juice, lemon pickle, lemon oil,
lemon soap, lemon tea.
5.Tamarind Paste, chutney.
6.Wheat and oat Bakery products like biscuits, bread.
7.Vegetables Oleoresins, pickles.
8.Soybean Soya flakes, soya milk, soya sauss.
9.Maize Popcorn, flour.
Market demand based Enterprises
Enterprises Products
1.Sheep /goat farming 1.Mutton / chevon
2.Poultry farming 2.Chicken
3.Mushroom cultivation 3.Mushroom
Skill based Enterprises
1. Wood 1. Wood carving
2. Clay,mud 2. Pottery
3. Mats,woolen 3. Mat weaving
4. Lignin,bamboo 4. Agarbatti making
sticks
Range of products:-
 1) Lemon pickle.
 2) Lemon juice.
 3) Lemon oil.
 4) Lemon soap.
 5) Lemon based medicines.
 6) Lemon tea.
Other types of pickles available in
market:
 1) Mango pickle.
 2) Amla pickle.
 3) Chilly pickle.
 4) Mixed veg pickle.
 5) Turmeric pickle.
 6) Ginger pickle.
 7) Tomato pickle.
Consumer survey
Name Needs Problems Level of
satisfaction
Basavaraj More masala Off taste Medium
Adrush Less acidic Acidic Medium
Pavan More spicy Insipid Low
taste,acidic
Nikhil Less acidic, long Acidic , insipid Medium
shelf life taste
Siddu Masala , more Less shelf life Medium
sourness, spicy
Krishna Less acidic, Less spicy, High
spicy acidic
Kiran Less acidic, Acidic High
Inference
 Based on the survey I came to know that
almost in all types of diets, pickles are
integral part that drag me to select pickles as
my product hence I selected lemon pickle as
my product as availability of raw material is
more in my native.
 From the survey consumers prefer less acidic,

more masala and sourer and long shelf life

and also faced problems like insipid taste,
acidity etc.
Product survey
Particulars Mango Amla Chilly Mixed
pickle
Flavour Mango amla Chilly Mixed

Taste Sweet & off taste Spicy Sour

Sour
Acidity More More More Normal

Shelf life 3months 3 months 3 months 4 months

Inference
 From the product survey it can be concluded
that prevailing products in the market are
more acidic and have shelf life of 3 months
 Hence my product innovations are
 Low acidic
 More shelf life
 Tastier and less hing content
 Less price
 FIXED
Particulars COST
Cost/unit Quantity total
Weighing balance 25,000 1 25,000
Peeler 40 2 80
Chopping board 300 2 600
Gas burner 8000 3 24000
Spatula 300 3 900
Container 3,000 3 9,000
Grinder 8000 1 8000
Land lease 2500/annum 12 25000
Refrigerator 20000 1 20000
Pulverizer 35000 1 35000
Land and building 1 600000
 VARIABLE
Particulars COST Quantity
Cost/Kg Total

Lemon 50 9000kg 450000

Cloves 1700 45kg 76500

Cinnamon 1400 45kg 63000

Electricity 5rs/unit 800 48000

Packing 2 14400 28800

Labour 250 3 270000

Miscellaneous 200000

Total 1136300
 RETURNS
Year Target Inflow Outflow Net cash flow

0 - - 7,47,580

1 9 tons 1350000 1136300 213700

2 13 tons 1950000 1590820 359180

3 16 tons 2400000 2000000 400000

4 20 tons 3000000 2499860 500140

Net present value

NPV = ∑Yi/(1+r)i – I
Yi=net cash flow i th year
i= 1,2,3
r = discount rate ( @ 12 % )
I =Initial investment

NPV = 2,95,425 Rs
B:C ratio
 BC ratio = ∑Yi/(1+r)i ÷ I
Yi=net cash flow i th year
i= 1,2,3
r = discount rate ( @ 12 % )
I =Initial investment

 BC ratio =1.33 @ 12 % DR
IRR ( Internal Rate of Returns )
 Between 27 % and 28 % DR , the NPV of the
project become 0.
 So IRR of the project is 27.2%

Payback period :
2years 4months 15 days
SWOT Analysis
 Strengths:
 Good communication skills.
 Good financial support through family.
 Own land.
 Good market network through friends,

relatives etc.,
 Well packaging.
 Maintained hygienic.
 Maintained good quality.
 Weakness:
 Don't have team of experts.
 No financial linkages through banks.
 Don’t have scientific (particular) method for

pickle making i.e., we use old traditional

method only.
Thank you