Pre-Feasibility Study Mango Pulp

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Pre-Feasibility Study

Mango Pulp

1

TABLE OF CONTENTS
Page
1.

Introduction

3

2.

Background

4

3.

Products

5

4.

Process

5

5.

Export Markets

6

6.

Import Markets

7

7

International Market Price

8

8.

Competition

9

9.

Raw Material

10

10.

Local Market

11

11.

Plant & Equipments

12

12.

Conclusion

13

2

INTRODUCTION:
This pre-feasibility study has been conducted by PAMCO to investigate the possibility of establishing a commercially viable processing unit by the private sector. The aim of this prefeasibility report is to establish the main parameters for conducting a detailed financial feasibility study with the collaboration of the private sector. PAMCO is soliciting expressions of interest from the private sector for investment in this project. This report provides a basis for the private sector to make serious investigation into setting up the project. Potential investors are invited by PAMCO to open a dialogue with PAMCO for the preparation of this project feasibility on cost sharing basis. PAMCO is prepared to assist the private sector in various ways, ranging from financial to non-financial support, in line with its Business Engagement Policy.

We welcome inquiries from the private sector. PAMCO is ready to provide any assistance which will enable the private sector to make profitable investments in agribusiness.

3

BACKGROUND:
Pakistan produces several high value agricultural products with great marketing potential. However, due to their perishability and seasonal production, this potential remains unutilized. Punjab AgriMarketing Company, setup by the Government of Punjab under the Public-Private partnership scheme is developing projects which are designed to remove supply side constraints in the marketing of these commodities while adding value to the basic raw material.

Mango as a fruit has great international acceptability. However, marketing, distribution, and consumption of raw mangoes have several difficulties. Mango pulp/puree/concentrate provides a way out with extremely positive outcome both commercially and financially. Indeed, mango consumption by the food processing industry revolves around the availability of user friendly intermediate products like mango pulp/puree/concentrate. This pre-feasibility study is designed to capture the five main criteria for successful marketing.



Price and availability of raw material



Cost of conversion



Price competitiveness



Sources of demand



Quality and taste

4

PRODUCTS:


Major products of processed mangoes include mango pulp/puree (approximately 1318 Brix) and mango concentrates (roughly 28-32 Brix). The term Brix is used to measure the sugar content of mango pulp.



These products are used to produce juices, nectars, jams and multi-fruit beverages.



They are also used as flavoring and ingredients for processed food products such as ice cream, yoghurt and bakery products.

PROCESS:


Production process involves washing, peeling, slicing, pulp extraction, brix and acidity adjustment, heating, cooling, packaging, and storing. Step 1

Step 2

Step 3

Sorting/
Washing

Peeling

Slicing

Step 6

Step 5

Step 4

Heating

BRIX & Acidity
Adjustment

Pulping

Step 7

Step 8

Step 9

Cooling

Packaging

Storing



It usually takes 2kg fresh mangoes to produce one kilo pulp/puree and 4kg fresh mangoes to produce one kilo concentrate depending upon the raw material quality.



The average percentage yield of mango pulp from desi mangoes is 45% and 60% recovery ratio from grafted mangoes. There may be slight variations with respect to different varieties of mangoes.



Some companies mix desi mango pulp with grafted mango pulp (mainly Chaunsa and Sindhri) to produce blended mango pulp based on the client’s requirements.

5

MARKETS:
Export...
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