Frozen Vegetables and Cold Storage

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1. INTRODUCTION India is a large country producing variety of fruits and vegetables. The range includes fruits like mangoes, banana, papaya, orange, mosambi, grapes, pineapple, watermelon etc. and vegetables like potatoes, onions and number of green vegetables including lady finger brinjal, cabbage, peas, chillies and so on. Till recently, the fruit and vegetable industry is mostly concentrated in rural areas catering to the requirement fo immediate urban areas situated in a radius of around 50 to 60 Ksm. A revolution in this industry started with theprocessing of fruits and marketing of fruit pulps in the indegenous as well and international markets. Fruits & vegetables, being perishable in nature require certain techniques of preservation for retaining the freshness in tact and making them an acceptable item even after few days of ripening. It also facilitates the farmer to realise a better price instead of selling theproduct at a throw away price due to the perishability. This necessity as evolved a new concept of storing these items at below or just above sub-zero temperatures known as cold storage.

2. MARKET Normally the capacity of a cold storage unit is expressed in terms of its storage volume. This capacity is related to the product to be stored and the plant capacity is measured in terms of its tonnage. The normal products considered for this purpose are potatoes and tamarind. Depending on the bulk density of the roduct this capacity varies for storing other items. Besides huge potential exists for storing fresh vegetables even for shorter periods. Thus, the present gap in demand and existing facility offers scope for encouraging units.

3. MANUFACTURING PROCESS The cold storage polant process is simple and well established. Ammonia refrigeration is cheap and is of high latent heat of evaporation. Rooms of different temperature must be separated by insulation and should be protected from moisture. It will run for 365 days on 24 hours a day basis. Normally, the temperature to be maintained at the cold storage will by 4.50 celcius.

The storing mateiral, viz. tamarind, chillies and potatoes etc. are to be packed in jute bags/barrels. The temprature and relative humidity is to be maintained depending upon the storing material. 4. PRODUCTION CAPACITY PER ANNUM Capacity Selling Price


1200 Tones 1100 Kgs


Project Profiles

S.No Description Amount Rs.

1 2 3 4

Land & Building Preliminary & Preoperative Expns Fixed Capital Working Capital for Total Project Cost



0 10000 1575000 296000 1881000

S.No Description %age Amount Rs.

1 2 3

Promoter Contribution Subsidy Term Loan Total

15% 20% 65%

282150 376200 1222650 1881000


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7. FINANCIAL ASPECTS A. FIXED CAPITAL i. Land and Buildings - Rent ii. Machinery and Equipment S.No Description Qty. Rate Amount Rs.

2000 per month

1 2 3 4 5

Double Cylinder -Ammonia compressors Thermocole Insulation for walls,floor etc Diesel Generator Set - 62.5 KVA Electrification Erection, Insulation etc.

1 1 1 1 1

700000 550000 200000 50000 75000

700000 550000 200000 50000 75000

Total B. WORKING CAPITAL i. Salaries & Wages (per month)
S.No Description Nos.


Sal/mon. Amount Rs.

1 2 3 4 5

Supervisor/Entrepreneur Skilled Workers Unskilled Workers

1 4 1 0 0

3500 2500 2000 0

Total ii. Raw Material (per month)
S.No Description Unit Qty. Rate

3500 10000 2000 0 0 15500

Amount Rs.


Raw Material - clientele on hire basis and as such no raw materials are required



0 0 0 Total iii. Utilities (per month)
S.No Description Unit

0 0 0

0 0 0 0

Amount Rs.

1 2

Power Water Total


5000 200 5200


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iv. Other Expenses (per month)
S.No Description Amount Rs.

1 2 3 4 5

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