Pickle Project Report

Abstract: A project proposa proposal for Pick Pickle manufacturing unit by ---------------

Pro Pr oject Report

Foods Brand Name: Product: Pic Pickle 1

 Ye  Y ear: 2013

Proj Pr oject ect Pr Prep epar ared ed By : Prudhvi.G 77993 61121

PROJE PROJ ECT REPORT REPORT

Contents S.No

2

Section

Pg No

1.

Company Profile

03

2.

Product Details

04

3.

Raw materials

04

4.

Production

05

5.

Basis & Presumption

05

6.

Implementation Scheduled

06

7.

Pollution Control

07

8.

Energy Consumption

08

9.

Financial Aspects

09

10.

Working Capital

10

11.

Means of Finance

11

12.

Contingency Plans

12

12.

Additional Information

13

13.

Sourcesfor Materials

15

14.

Raw materials

16

15.

Marketing Details

17

pickles & Spice

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Company Profile Name Name of the compa company ny : ----------------------------Brand name

: ------ --------

Product category

: Food

Prod Produc uctt Comm Commod odit ity y

: Pick Pickles les

Ye ar

:

Varieties: 

M ango Ava A vakai Cut Mango M ango Thokku T hokku L emon Mix Veg  To  T omato Gongura Ginger Citron Green Chilli Red Red Chilli Chilli Garlic Bitte tter Guard Coria oriander nder L eaf  M ango Gi Ginger

3

pickles & Spice

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pickles & Spice

About Product: Pick Pickles les and chutneys utneys add to the the palatab palatabili ility of meal meals and snacks and enjoya enjoyable. ble. Pick Pickles gain Importanc mportance in in the Indian Indian menu. Pick Pickles are made from fromvarious various vegetables lik like Lemon, Mango, Green chilli chillies es,, Amla, Tomato and etc. Preserva ervatio tion n of frui fruits ts and veg vegetables is an old art and a variet variety y of thes these products products are are made in the Indi India an homes. However However,, the ta taste and method ethod of preparati preparation on differ differs s from rom though though the basic principle principle of pickling pickling by curing curing of vegetables vegetables by sa salting, ting, acidify difying with vinegar oil and spices spiceswith with traditio traditiona nal contemporary form formula ula.  Th  The two two version ions of pick ickles les are: -

Pick Pickles les with with ga garlic rlic flavour our Pick Pickles les without ithout garlic rlic flav flavour our

Both the the versi versions of pickles are consumed along with with stapl staple foods foods such as chappati chappati, bread bread and and etc.  Tr  Traditi itionally pick ickles les are prepared at home. However durin ring recent years lar large number of brands has invaded the market and people people find find it it convenient convenient to purcha purchas se brand branded pick pickles than prepare at home. home. The demand demand for pickles & spices ar are e on the increas increase both both in domestic estic and exp expor ortt market. The pres present producti production on of pickles and spices are are increas increasing year after after year due due to to increas increase in consumption ption level and improved improved in in economic situat situatiion. The popular popular varie varieties ties of pickles are are mango pickles, lemon pickles, mixed vegetable pickles, tomato pickles & etc Although, Although, a number of bra brands are ava availab ilable in the market still still there is a good good scope for for goo good d quality lity pickles. Raw Material:

 Th  The seasonal availab lability lity of diff ifferent vegetables are as below: 1. Tomato : Marc March h to July 2. Man Mango:A o: Apri pril to Jun June 3. Rem Remaining vegeta egetables: bles:Almost Almost throu through ghout out the year year

4

All All the ra raw veg vegetab etables les materials terials are are locall locally y avail availab able. le. Sinc Since the availabilit bil ity y of vegeta etables bles are seasonal, seasonal, the produc producti tion on scheduled would would have to to be be plan planned keeping eping in view the ava availabili bility during during a parti particular cular season. season. The ra raw material materials are to to be proc processed during during a parti particu cular season, prepare sured, dehydrated and s stor tores es for for ready use all round round the year. Powder spi spices are the other other ra raw mater materiial of importa mportance in pic pickles preparation. preparation. They They are are clea cleaned, ned, sieve sieved reed mechanica echanically lly and ground to particles particles size befor before e use. use. The other other imp important ortant ingr ingredients are are edib edible oils oils such such as sesame oil/ oil/ mustard oil, oil , which is available available easily round the year. year.  Th  The packing ing Raw Material ial will purchase fro fromnearest dealerswho sell for for best pric rice.

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pickles & Spice

Production: Technology/ Technology / Manufacturing Manufacturing process: proce ss:

Fully Full y matured fre fres sh raw raw mangoes/ lim lime/ot e/other her vegetab etables are washes washes and cut to to unifor uniform msizes, brine brine cured at optim optimal conditions nditions or are directly mixed with with salt and other ingred ingrediients for preparing the pickles. Clean and and dried dried spi spic ces lik like red chill chillii, turm turmer eric ic and mustard are ground separately separately and mixed mixed with the the cured or fresh fresh mango, lim li me pieces eces etc along with with edi edible oil, oil, garli garlic c paste, vi vinegar negar etc. etc. The prepared prepared fresh resh pick pickles have to be cured cured for a week in pla plastic stic carboy carboy or barrel barrels. Periodica Periodical mixing will will help progress uni uniform salt salt equili equilibrium brium cured pic pickles are then pac pack ked in in dry dry bott bottles, les, sealed sealed with with vaded vaded caps, caps, lab l abelled elled andfinally inall y packed in in CFBboxes. Installed Capacity:

A) B) C) D)

Installed capacity No of working days Optim ptimumcapacity util utiliza izattion Annual production

: 3.0 Tons/ Da Day : 30Days/Mo /Month : 100% : 1058.4 Tons

Location:

 Th  The plant can be loc located anywhere in the vicinity ity of tow towns in hygienic plac laces, however proper supply of electricity and water has to be ensured.

Basis Basis and presumption: presumpti on:  Th  The ba basis for for ca calcu lculati latio on of of prod roductio tion ca capacity ity ha has been ta taken on on a sing ingle shift ba basis on on 95 95% effi eff iciency. iency. The maxim ximum capacity utili utilizatio zation n on a single shi shift basis for for 300 days a year. Duri uring the first year and second year year of operatio operation n the capac capacity utili utilizat zatiion is is 90% and 95%respectiv respectively. ely. The uni unit is exp expected to achieve chieve full full capacit capacity y utiliza utili zation ti on from from the the third third year year onward onwards. s.  Th  The salar lary and wages , cost of ra raw mater terials, ls, utilit ilitie ies s, ren rents, etc are base on the prevailing ing rates in and around around imph impha al. These ese cost fac facto tors rs are are lik li kely to to vary wi with time time and locat locatiion.

5

Interest Interest on term term loan loan and and working capit capita al loan must be preferab preferably current ra rate. Otherw Otherwiise, the rate of 12%on an averag average may be be taken. taken.  Th  The cost of machine ineries ies and equipm ipments refer to a particu icular lar make/mo /model and price ices are approximate.

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pickles & Spice

 Th  The breakeven point percentage indica icated is of full full capacity ity utiliz iliza ation ion. The projec ject preparation ion cost etc. etc. Whenev Whenever requi required red could be consider as pre-oper pre-operat atiive expenses. enses.  Th  The essential ial production ion machine inery an and test equipm ipment require ired for the proj roject have been indicated.

Project Implementation scheduled: scheduled:  Th  The major jor activiti ities in the implem lementatio tion of the project list isted and the average tim time for for implementation entation of the the project project is is esti estim mated at at months: S. No

1. 2. 3. 4. a) b) c) d) 5. 6.

Event

Period

Preparation of project report Registra istration and oth other formalities lities Sanction of loans by financial institutions Plan lant and Machinery Placement of order Procurement Power connection/electrification Installa ll ation/E ion/Erection rection of ma machiner hineries ies// Test est equ equipm ipments ents Recruitment of technical persons Commerc ercial ial produ oduction  To  Total

customer’s ’s satisfac satisfactio tion. n. Quality Standards: As per customer Production capacity per annum:

a. Quantity tity b. Value

: :

Hp(Appx.) Motor Power: 60Hp(Appx.)

6

1058.4Tons ons per Annu nnum Rs, 93,07,800/ -

done 1 month onths s 2 months 1 month 1 month 1 month 1 month 3weeks 1 month onth 7 months, 3weeks

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pickles & Spice

Pollution Pollution c ontrol:  Th  The govt. Accords outmost imp importance to contro trol enviro ironments pollut lution ion. The small scale entrepreneurs entrepreneurs should have an environm environment fri friendly endly attitude attitude and adopt polluti pollution on control measures by process process modifica ficatio tion n and technol technolog ogy substitutions. stitutions. India having acc acceded eded to th the Mont Montrea reall proto protoco coll in sept. sept. 1992 the polluti pollution on and use od Ozone Depleting epleting Substanc Substance (ODS) li like Chlorofl Chlorofluoro uoro carbons carbonsm m Cabron Tetrach Tetrachori oride, Halons and Methyl Methyl Chlorofo oroform rm etc. Need to be phase hase out im immediately with with alternative chemical/solvents. A notification for detail rules to regulate ODS phase out under the envi environ ronment protecti protection on Act, 198 1986have have been put in plac pl ace with with effect effect from from 19th July  July,, 2000.  Th  The follo follow wing ing steps will ill be be ca carri rried which ich may help to to co contro trol po pollu llutio tion in ind industrie tries s wh where ever applicable: We are not tentative tentative to to use Non bio bio degradable substances which which cannot cannot be recy recyc cled in ffuture. uture. We like like to to maintai ntain Green Green environm environment which can reduce reduce the carbon dioxide dioxide production production during during mechan mechaniical proc process. Machi Machinery heati heating of the raw material material may reduce th the re release of of carbon diox dioxide during frying process. Separate dumping yard to to dispose dispose the vegetab etable waste waste and etc. etc.

7

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pickles & Spice

Energy Energy Conservation: With With tthe he growi growing ng energy needs and shortag shortage e coupled with with rising energy cost, a greater greater thrust thrust in in energy effi efficiency ciency in industri industria al sector ector has has been given by the Govt. Govt. of India ndia since nce 1980s. The energy energy conservation Act 2001, which which prov provides for eff efficient use of en energy, its its conservation & capacity build building of of Bureau of of energy Ef Efficiency ficiencycreated under the Act.  Th  The fol follow lowing ing steps may help for for conservation ion of electric rical energy: a) Adoption of energy cons conserva ervation tion techno technollogies, production aids and and testing testing facilities. lities. b) Efficient Efficient manag management of proc process/m ess/manufacturing turing mach achineries and systems ystems Quality lity contro controll and testing testingequipm equipments for for yielding elding maximumenerg energy conservati conservation. on. c) Optimum Optimum used sed of electri ectrical energy for heating during fry frying process process can be obtained by by using efficient temperature control. d) Periodica Periodical maintenance of motor motor compressors essors etc. e) Use Use of power fa f actor correction correction capac capacitors tors. Proper selection selection and layout of lig li ghting system system,, timely timely switch switching off the lights lights, use of of compa compact ct solar lam l amps wherever possible.

8

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pickles & Spice

Financial Financial A spects: spects: (i)Capital of Investment: Land (Plan (Planning ning to take Three 5000sq Sheds for for Rs 50000 50000//- rent per per month month (Adva (Advance nce not 10 years leas lease agreement ement in in Rural ural industri industrial al included) estate) Legal things which include Licensing for SSI, ISO, Rs 500000/FPO, Pollution, Hassaq, Electricity & Manufacturing

(a )Total : Rs 550000/Capital for Raw Material:

Raw Material Packi Packing ngMateria Material In Bank Account Reserve amoun

Rs 2000000/Rs 1500000/Rs 1000000/-

(b )Total : Rs 4500000/4500000/Machinery and Equipment: Machine

Amount in Rupees

9 (c)Total: Lab:

Rs 7472630/-

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pickles & Spice

 To  To mainta intain the the Quality ity and health lth and hygienic contro trols we are plan lanning ing to have a high ighly equipp ipped lab whi which is most welcoming thi thingin Food indus industr try2 y2 (d)Lab (d)L ab Cost (Approximately): Rs 200000/200000/Tota otal Capi Capita tall of Inv Inves estm tment ent

: a+ a+b+c+ b+c+d d

(Without Working Capital)

= Rs 12722630/-

(ii) Working capital per month:

(a) Staf Stafff & La Labour bour

S.No 1

Designation

No of Persons 01

Salary/Month (Rs) 45000

Total Salary Per Month (Rs) 45000

General Manager-Operations (Sales & Marketing)

2 3

General Manager Supervisors

01 02

25000 10000

25000 20000

4

Production Manager Accounts Store Staff Sale s Staff Security Labour

01

20000

20000

02 06 10 02 35

10000 7500 10000 5000 200/Day

20000 45000 100000 10000 210000

5 6 7 8 9

Total working Staff

: 24 + 1

Total Labour

: 35

(I)Total Salaries Per month

: Rs 450000/450000/-

(ii)Total expense limit for respective Staff: Rs 85000/-

10

Tota otal mon month th Sala Salarries to be exp expect ected ed (i+ii (i+ii )

=Rs 53 535000/ 000/--

Total salary per annum

= Rs 6420000/-

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pickles & Spice

(b) Raw Raw Material Material Requirem Requirement: ent:

Vegetables etables or or Brine:

Rs 775650/-

Packing Material:

Rs 152401 1524015/5/-

Total Cost Monthly:

Rs 2299665/-

Total Cost per annum:

Rs 27595985/-

(c) Utili Utilitie tiess per mon month th::

1. Rent for Sheds

: Rs 50000/-

2. Electricity

:Rs :Rs 15000 – 20000/-

3. Gas

: Rs 4500 – 6000/ -

4. Water

: Rs 2500 – 30 3000/ -

Total

: Rs Rs 72000 – 79 7 9000/-

Total cost per Annum: Rs 864000 864000 – 9480 948000/00/-

(d) Other Other cont conting ingent ent expe expense: nse: S.No

Particulars

1. 2. 3. 4. 5. 6. 7. 8.

Teleph lephone, In Internet, et, Fa Fax & Med Medi Maintenance and repair Postage & Stationar Advertisement & publicit Transport & Conveyanc Insurance & Ta Consumable Misc Expens

Amount (Rs) 5000

700 400 2500 2000 2000 200 200 Total:

1

Rs 85000/-

Total Cost Cos t Per Annum: Rs 1020000/-

pickles & Spice

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(iii) (iii) Tota otal Wor Work king ing ca capita pitall for for one one mo month nth

: Rs 29 29990 99000/ 00/-

(ii iiii) To Total Working Capital fo for Annum

: Rs 3598 988 8000/ 0/--

Means of Finance: S.No

Particular

Amount (Rs)

1. 2.

Fixed Capital Working Capital for three months

1272263 899700

Tota otal ca capita pitall of inve invest stm ment ent wit with h thr thre ee mont months hs work orking ing ca capita pitall

: Rs Rs 2171 21719 9630/ 630/--

a) Promote rs Contribution

(20%)

: Rs 4343926/-

b) Te rm Loan

(80%)

: Rs 17375704/-

Turnover per annum:

By Scale of Pic Pickles

: Rs 67327560/-

(100g, 5 500 00g & 5kg)

Profit per Annum (Before (Before Tax): Tax):

 Tu  Turnover per annum – Cost of production per Annum

=Rs 67327560 - 35988000 = Rs 31339560/-

Net Profit Ratio

=(Pro (Profi fit/ t/an annum) x 10 100 es/ annum) (Sales/a

12

=31339560 x 100 67327560 = 46.54%

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Rate of return

pickles & Spice

=(Pro (Profi fit/ t/an annum) x 10 100  To  Total Capita ital Investment =31339560 x 100 48110630 = 65.14%

Continge Contingency ncy Plan Pl an::

 Th  T he contin ing gency pla lan ns fo forr -------------F -Fo oods busin ine ess have been cla las ssif ifie ied d belo low w:

-

In the business, there there are Directors wh who o hav have e just inve invested sted to start up the bu busi siness. ness.  Th  T hey will will com come ha handy if the busin ine ess un under erg goes or or fa fac ces a los loss at at the the time of uncertainty.

-

We will will assu assure re our produ product sale by mean eans s of spec speciial insurance which which can help us if anything happen wrong to the product quality while in Transport.

-

Moreover, More over, ---------------- have maintai aintained ned a gene general ral reserve of 10,00 10,00,00 ,000 0 Rupee Rupees. s. This can be lat later er used in the busi business ness in paying paying off the debts. debts.

-

If any un uncertai certainty nty ari arises ses like like if the business business is not able able to meet the the target at at the speciifi spec fic c ti tim me with the the desir esired ed set price, price, then the business has a contingenc contingency y plan plan thatt it tha it wil willl ch chan ang ge the pricing strategy from cost plus pricing to pe penetration netration pricing pricing strategy to stop the total loss.

13

Although the happening of an uncertainty event is highly inevitable, it cannot be avoided. The management of the organisation has worked to best of their knowledge

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pickles & Spice

in de designing signing these these entir tire e conting contingen ency cy plans plans by con considering sidering all the factors factors wh which ich the business bu siness comprises of.

Additional Additional i nformation’s:

 Th  The pro project pro profile ile ma may be mo modifie fied /tailor lor to suit the ind individu idual en entre trepreneursh rship qu quality lity, product productiion program programmed and and also to suit the the loca location tion characteri characteristic, stic, wherev wherever er appli applicable.  Th  The elec lectro tronics ics technolog logy is undergoing rapid stride ides of changes and there is need for for reg regular lar monitor onitoring ing if the international international tech technology nology scenario. The unit may therefore, therefore, keep abreast east with with the new technolog ologies in order order to keep them them in pace with with the dev developments ents for for global competition. Quality Quality today is not only only confined confined to produc productt or servi service alone. alone. It It al also exten extends ds to the progress progress and enviro environm nment in in which they they are generated. generated. The ISOISO-14 14004 defines defines standards for for envi environm ronmenta ental management system for Acceptab Acceptabili ility at international nternational level. level. The The unit unit maytherefo therefore re adopt thes these standardsfor globa globall competitio petition. n.  Th  The ma margin money rec recommended is 25% of the wor working capita ital re require irement at at an an av average. However the percentag percentage of margin money may vary vary as per ban bank discreti discretion. on.

14

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pickles & Spice

Name and Address of the Machinery Machi nery & Equipment Suppliers:

15

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Raw materi als:

pickles & Spice

Packi ng m aterial s:

(For (For 100 ton producti production) on) Approx – 10 to 20 %

item

CHILLI POWDER FENUGREEK FENUGREEK SEEDS MENTHI KOREIA MUSTARDS SEEDS(BIG) S(BIG) MUSTARDS SEEDS(SMALL) S(SMALL) CUMIN CUMIN SEEDS CORIANDER CORIANDER SEEDS BLACK GRAMS RAMS BENGALGRAMS GRAMS ACI ACITIC ACI ACID CITRIC ACI ACID ROUND CHILLIES HILLIES CHILLIES(DRY) G.OIL(Refind) P.OIL(Refind) R.B.OIL(Refind) M.OIL(Refind) S.OIL(Refind) SALT ASAFOETIDA(KABUL) ASAFOETIDA POWDER  TA  TAMARIND IND(Ka (Karri rripulli) lli)  JAGGERY(Wh (White colou lour) COCONUT(DRY) CHANNADHALL SBZ  TU  TURMERICPOWDER

1

kg

5200 1200 700 1000 720 17 15 500 300 550 550 500 100 600 500 8000 8 0 1000 2. 5 3000 2000 10 2 1 5

BOTTLES 200G BOTTLES 300G CAPS CAPS MATEL MATEL 200G CAPS MATEL MATEL 300G WONUP WONUP CAPS CAPS PLAIN AIN 300G RED CARTONS CARTONS (12 (12 X300G) CARTONS CARTONS (24 (24 X300G) CARTONS CARTONS (30 (30 X300G) CARTONS (4 X 5KG) CARTONS CARTONSCOMMN( COMMN(10 10KG P, 5KG P) CELLOPHANE PAPER PAPER GUM ( CELLOPHANE LOPHANE ) GUM GUM ( LABLE) GUM GUM TAPESPLAIN PET JAR JAR 1KG PET JARS J ARS 100G PET JARS J ARS 500G PET JARS JARS 5KG POUCHES PLAIN 10KG POUCHESPLAIN PLAIN 1KG POUCHES POUCHESPLA PLAIN IN 500 G POUCHESPLAIN PLAIN 5KG SLEEVES(FULL) STRAPING PINS STRAP APING ING WIRE WIRE ROLL WADS WADS300G Labels

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pickles & Spice

Marketing Marketing Strategy St rategy : 1. Prom Promot otio ion n Promotion is three catra catragie giess , 1 poster & catlogs 2.Banners 2.Banners 3. wall paints & Flexi Boards. Boards. Advertisement Advertisement Budget Starting Starting ; 2 to 4 Lakhs.

2. Pri Price Price is very frequently in market price .

3. Prod Produ uct Product Quality is market bases & Customer bases

Market Launch Places: Pl aces: First Market Searching in SS and Distributors and Sales Officer Appointed , After product Launching.

1

Month Month : Srika Srikakulum kulum , chit chittoor toor or Hydera Hyderabad. bad.

2

Month Month : Tirup irupati ati,, Nello Nellore, re, Anatapur. natapur.

3

Month Month :Vija :Vijayawada yawada , Raja Rajam mundry undry or Anakapal Anakapallli.

4

Month Month : Marketi Marketing ng Check Check and Analysis Analysis Next Next place. place. First Six Months order is Each Super stockiest stockie st Order : 1 lakh to 2.5 Lakh After Brand Established and product Quality , Service is well known , Market Percentage is very High ( 20 to 45 %) Each SS Point : 1 Sales Officer Off icer , 1 Rep Rep

Sales Sales Employees E mployees Salaries : 1. Sales Sales Rep

: 8000 000

2. Sales Sales Off Offic icer er : 12000 3. Senior Senior Sa Sales Officer Officer : 15 15000 000 4. Area Area Sa Sales Offi Officer cer : 18 18000

Servi ce, And Any Other Problem with in 45 to 60 Days Company Company Wil l Note : Quality , Damages, Service, Be Assure Credit Note .

17

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pickles & Spice

Pickles Project Proposal Abstrac Abstr actt : A Project Project Proposa Proposal For Pickle Pickle Small Manuf Manufac actur turing ing Uni nitt Factory Establish

Details

1

Factory

Rent

100000

2

Factory Factory Advance

Advance

400000

3

Licence

Licence , FPO, Current , water.

150000

4

Design

Logo , Labels,Post abels,Poster,Catlog, er,Catlog, Banner,Dan r,Danglor glor,Boards,Vis ,Boards,Visiiting ting Card ards,

130000

Blender-50 -500kg Capacity Pulpe D. Lemon Cutting Machin Water Plan

600000 15000 10000 9000 20000

5

Machine ineryEquipe ipement

SS Stands( For Packing ing Purpose )

80000

6

Cans - Plastic Drums

Can - 60lts , 12 125lts , 225 225lts 1000to 1500 1500

800000

7

Brines

All Fruits & Vegtabl gtabl es Vari Varieties eties Brine Brines s (Min (Mi nium75-100 tons )

900000

Raw Materials Materials - Plan for 1 Month & 2 Month onth 15 to 20 Tons

250000

Packi ng Material Material - 5 Kgpet jar-5000, 1 Kg Pet Pet Jar-3000, Ja r-3000, 500gms-5000, s-5000, 100gms or 200 gms-30000,Cartoons5kg,1kg,500g 5kg,1kg,500gm ms, Gift Gift box, box, Wads , Cellophan ellophan paper paper,, Label Gum, etc.., etc..,

500000

Others - Gas, Troll Trolley eys, s, Plasti cbuckets buckets , Alum Aluminiuum iniuum Boulsouls-small small & Big Etc…,

200000

Accounts Manager Manager-1, -1, Accounts ountsIncharge ncharge (All (All purpose purpose )-1, )- 1,production Manager -1 , Superv Supervisior isio r -1, Experience Labour - 4 , Norm Normal Labourbour- Approx Approx Salaries - (Every Month)

1500000

8

9

Store & Godown

Factory Equipements

10

Factory Staff  

11

Factory Maintaince

12

Marketing Staff  

13

Promotion

Total

1

Approx Amount

S .No

Appro Approx x -Eve -Every Month M onth Mai M aintance ntance& others others Factory Factory Works Works ( Turn OverOver- 25 to 32 tons ) Marketing arketing Sales Sales - Salaries alaries (Every Month) Adve Adver tisem tisement - Starting Starti ng1 Month to 4 Month Month ( Posters Posters & Banners scheme

110000 150000 100000

6510000

70 lakhs- Approx

Thanks & Regards G.Prudhvi