Project Appraisal of Dairy Firm

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  • Topic: Milk, Butter, Dairy farming
  • Pages : 17 (4545 words )
  • Download(s) : 138
  • Published : December 26, 2010
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Table of Contents
1.INTRODUCTION:2
2. MARKETING FEASIBILITY4
2.1 MARKETING PLAN:5
3. TECHNICAL FEASIBILITY6
3.1 RAW MATERIALS REQUIRED6
3.2 Manufacturing Process7
3.3 PLANT CAPACITY11
3.4 INFRASTRUCTURAL FACILITIES:12
4. FINANCIAL FEASIBILITY15
4..1 Plant and machinery:16
4.2 Miscellaneous fixed assets16
4.3 WORKING CAPITAL ASSESSMENT18
4.4 Preliminary & Preoperative Expenses18
4.5 PROJECT COST:19
4.6 MEANS OF FINANCING:20
4.7 PROJECTED PROFITABILITY STATEMENT20

SHRUD : ENJOY THE PURITY
1.INTRODUCTION:

Shrud is a milk processing unit which collects milk and then processes it. As the need for milk is constantly increasing, this gives easy access to the market. This milk is made available to the common people at a comparably low cost and also providing them with a good quality. As people are becoming health conscious, the need for vitaminzed milk is increasing.

Product proposed to be manufactured:

Shrud is a milk dairy which is aimed to supply pure milk to the people at a comparably low cost. The following different types of milk are produced in the dairy. Standardized milk- This is made by combining buffalo milk and skimmed milk. The fat percentage is maintained at 4.5%. .

Whole milk: Whole milk must contain at least 3.25% milk fat and 8.25% milk solids by weight—which means it derives about 50% of its calories from fat. Because of this relatively high fat content, whole milk is best used only for infants and young children up to age 2. Reduced-fat milk (2%): This milk contains 2% milk fat. The percentage of milk fat refers to the percentage of fat by weight, and much of milk's weight is water. Once you subtract the water from 2% milk, for example, you're left with a product that contains 20% fat by weight; such milk actually derives 35% of its calories from fat. Drinking 2% milk is a good way to wean oneself from whole milk at first, but is too high in fat as a permanent choice, unless your diet is otherwise very low in fat.

Low-fat milk (1%): One-percent milk gets 23% of its calories from fat. Many people find low-fat milk more appealing and a good compromise.

Skimmed milk/non-fat milk: This type of milk has as much fat removed as possible. It may not contain more than 0.5% milk fat by weight, and usually contains less than 0.5 gm of fat per cup, deriving just 5% of its calories from fat. Skimmed milk has about half the calories of whole milk. It is the best choice for adults, and is the only type of milk that should be consumed by people on strict low-fat diets. Unfortunately, skim milk has a very "thin" flavor and an unappealing bluish cast. Vitaminized or Irradiated Milk

Vitaminized milk is milk to which one or more vitamins are added. Irradiated milk is milk in which the vitamin D content has been increased by exposure to ultra violet rays. Addition of vitamins (and minerals) to milk is called fortification and such milk is called fortified milk. The vitamins and minerals may be added singly or in combination as multi-vitamin and mineral milk preparations. It also produces Curd but mainly concentrates on milk.

As milk is a daily product and every one drink daily, every one who drinks milk are our customers. The main differentiated factor is the vitamin milk or multi vitamin milk which gives the company a competitive edge. Marketing will be the key for this company because there are many competitors from many years who have a strong foot fold in the state. So it is necessary for the company to show differentiation and the campaigning is very important. Flavored milk:

By providing various kind of flavored milk like strawberry, vanilla etc Butter:
Providing various kings of butter in the market like butter, low fat bread spread butter and cooking butter. Ghee:
Naturally obtained ghee from the diary farm.

ABOUT THE PROMOTERS OF THE PROJECT
NAME OF THE PROMOTERSAGENET WORTH
N. PADMANABARAO221000000
M.HARSHITHA221000000...
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