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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
8% India 66.Growth over last 35 years(1975-2010) Developing Countries CHINA 67.6% BRAZIL 83.2010 6 .3% Source:FAOSTAT.
0 Developed 232 countries Developing 130 countries SOURCE:FAOSTAT.7 25.3 8.2009 .Average Per capita Consumption(2009) Eggs World 152 Poultry meat (kg) 11.
State-wise poultry meat production in India .
.20th Jan.6% only.India-Food Processing Industry Only 1. India s share in Global Processed Food Trade is 1.3% of food is processed in India against 60-80% processed in the Developed World.2012. Source: Financial Express. Average Household Spends 50 % of its disposable income on Food.
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.
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 .
5 years Priya Lalwani COO. B. B. MBA-Agribusiness Dr. MBA-Agribusiness KLPP s Partners Vimal Panjwani CEO.Nishant Kaushik MD & CFO.Tech Bioinformatics. K.Sc.Sc. MBA-Agribusiness. MBA-Agribusiness . Paswan CMO & Head -Quality Dept. Microbiology. With NGOSRIJAN.1. Agriculture.Sc. Saroj. B. Work exp.V. & AH. B.
KLPP s Ready to Eat Chicken Sausages No Non-Sense. We serve only Non-veg .
Ready to Eat Chicken Nuggets. .Our Products Ready to Eat Chicken Lollipop.
Sugar. Coriander Powder.2 gm SPECIFICATIONS SPECIFIC :Colour Brownish SPECIFICATIONS Free from banned antibiotic. Edible Common Salt). Ginger. Onion. Stabilizer (INS 452 (i)) . pesticides. Turmeric Powder). Curry Powder. organoleptic No Preservatives / additives used specifications . Spices and Condiments (Coriander Paste . Water. Edible Vegetable Oil. Kasoori Methi. INGREDIENTS GENERAL : 30+/.19%). Milk Solids. residues and Please put sanitizer residues. Iodized Salt .Chicken Lollipop CATEGORY :Heat & Serve :Chicken Meat (31. Cumin Powder. Tomato Puree (Tomato. Red Chilly Powder. Garlic.
Maida. Casienates. Water. Antioxidant INS 300).76%). Yeast.Chicken Nuggets CATEGORY :Fry & Serve :Chicken Meat ( 58. Acidity Regulator (INS 330). Dextroze. Iodised Â salt. Batter ( Stabilizer-INS 466). pesticides. INGREDIENTS GENERAL :16+ 2g per pc SPECIFICATIONS SPECIFIC :Colour Light golden brown Texture breaded SPECIFICATIONS Free from banned antibiotic. residues and Please put sanitizer residues. Spices and condiments. Iodized salt. organoleptic No Preservatives / additives used specifications . Edible Vegetable oil . Breadcrumbs ( Wheat Flour. Sugar. Stablizer (INS 452 (i)).
Pubs and Lounges. Spencer s. Carrefour etc. .D Mart. Reliance fresh.Target Segment Local Chinese Restaurants and Bars. etc If FDI Persists in near future will be sold through New Players such as TESCO. It will be Sold through Retail Food Chains.
Household Consumer Hotels(Local Chinese) Target Customer Segment Retail Stores (Groceries) Restaurants and Similar Institutions .
Our Suppliers Venkateshwara Hatcheries Pvt. Hadapsar. Survey 114/A/2.com Tel. JHAVERI INDUSTRIES 32. Annapurna Ind. Tilak Road.400 077. Pune Sinhagad Road. Pune. Pune-Solapur Road. Opposite Vaibhav Cinema. Email: info@badshahmasala. Venkateshwara House. 411028.020 2425 1530 Wilbro Hatcheries Private Limited Bhosale Complex. Ghatkopar(East). Mumbai .020 2687 4248 . 46. Ltd.: + 91-22-6777 4333 Fax: + 91-22-21028873 . Estate. India. Vithalwadi.
detergents etc) .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.
50.00.Selection of Land Hadapsar is chosen for setting up the poultry processing plants with 2 acres of farm land@2. Location has been selected on the basis of availability of the raw materials and access to the market .000 INR.
wide eaves. Insects . Water & stream .The water supply should be chlorinated so that there is a residual concentration of 0.In humid equatorial zones.The adaptation should consider the climate and other environmental characteristics of the region while addressing the hygiene concepts of its operation Walls . deep gutters and downpipes.Land & Building details Facilities Required in Specific Areas General Building Roof . the building should be adapted to the problems of sharp cloud-bursts.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.The nature of the materials used in construction of the outside wall should reflect the climate and environment.5ppm free chlorine after 20 minutes contact time. . and substantial storm drains to take away rainwater rapidly. with sloping roofs. Walls . Wood Some insects live on wood which soon decays and is therefore unsuitable for outside use.
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 .
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 .Meat Color Depends on presences of muscular pigments myoglobin and hemoglobin Discoloration can be related to the amount of these pigments that are present.
making it more sensitive to factors that contribute to discoloration The light color of the meat also makes color differences more noticeable .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.
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 .
scalding temperatures. environmental conditions. chilling.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. 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. processor. retailer and consumer all have specific expectations for the quality attributes of poultry . 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.
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 . Geese. Guineas.Grading Chickens. Turkeys. Ducks.
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-For Exports Ensures the integrity and quality of poultry and further processed poultry products bought by quantity food buyers such as food manufactures.
fabrication ± Laboratory analysis ± Net weight ± Labeling and marketing.Contract Acceptance Certification Specific items that may be part of a product specification include ± Kind and class (species and age) ± Type (frozen. 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 . whole muscle) ± Formula. processing. chilled) and style (cut-up parts.
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 . It consists of an overhead Conveyor & other process machineries . It is also known as slaughter plant. slaughter plant of Semi-Automatic type.
A .Operative Industrial Estate.16. India Telephone: +(91)-(40)-23771579/ 23772450/ 32950970 . Andhra Pradesh .Machineries suppliers Mr.500 037. Balanagar Hyderabad. Shirish Dhopeshwar (Director) No. Co .
SWOT Analysis .