Analysis of Edible Oil Industry ANALYSIS OF PAKISTAN INDUSTRY PRESENTED BY: HUSNA BADAR(7164) KOMAL SHAHDEV(756) MISBAH SALEEM(4258) SUBMITTED TO: SIR AFTAB ABRO Institute of Business Management‚ Karachi Table of Contents Brief history about the edible oil industry 8 Present Situation of edible oil industry in Pakistan 8 Consumption 8 Edible oil industry (3 segements) 8 Group 1(Premium Segment) 9 Group 2(Popular Segment) 9 Group
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33 Int. J Sup. Chain. Mgt Vol. 1‚ No. 1‚ June 2012 Impact of Government Law on Edible Oil Supply Chain in Bangladesh Perspective Reaz Ameen Choudhury#1‚ Meghla Clara Costa*2 Department of Management‚ American International University Bangladesh‚ Dhaka‚ Bangladesh 1 reaz@aiub.edu *2 Department of Electrical and Electronic Engineering‚ American International University Bangladesh‚ Dhaka‚ Bangladesh 2 clara15@aiub.edu Abstract-This descriptive study is not intended as a detailed analysis; its
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GPDP Project in Edible Oil Industry in India Chapter 1.0: Introduction 1.0 INTRODUCTION 1.1 EDIBLE OIL SCENARIO IN INDIA India is the fourth largest oilseed producing country in the world‚ next only to USA‚ China and Brazil‚ harvesting about 25 million tons of oilseeds against the world production of 250 million tons per annum. Since 1995‚ Indian share in world production of oilseeds has been around 10 percent. Although‚ India is a major producer of oilseeds‚ per capita oil consumption in India
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E-mail: sanjayc@iitb.ac.in. It was one hazy morning in August 2000. Sitting in his cabin‚ the Logistics Manager of Adani Wilmar Limited (AWL)‚ Mr. Pakarashi‚ was working on the distribution network for the new brand of edible oil to be launched by the company. Edible oil was still a commodity in India. Since there was little difference in the raw material and processing cost for different companies‚ one of the major areas where one could get a competitive advantage was in managing the supply chain
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1 1.1 VEGETABLE OIL REFINERY Introduction Vegetable oil and fat resources are indispensable to mankind as a source of nutrient and industrial raw materials. Crude vegetable oil obtained from various oil milling units is further refined before use for edible purposes. Refined edible oil is a process where free fatty acids are volatized‚ condensed and recovered simultaneously with vacuum de-colouring operation. Sometimes‚ refining process is limited to simple physical treatment such as heating
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ABSTRACT The objective of this research is to produce second generation biodiesel from Pongomia Pinnata seed oil using a microwave assisted transesterification. Pongomia Pinnata seed oil is obtained after the mechanical extraction of rubber seed is using Soxhlet Extractor. The alcohol used in this research is methanol which is used to react with Pongomia Pinnata seed oil with a base or acid catalyst to produce methyl ester. Acid catalyst used in this research is potassium hydroxide (KOH)
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edible oil contaminated soil within north Gujarat region Bhargav Soni1‚ Ruchik Jani1‚ Darshan Marjadi1and Nishith Dharaiya2 1. Department of Biotechnology‚ Sheth M.N.Science College‚ Patan‚ Gujarat. 2. Department of Life Science‚ Hemchandracharya North Gujarat University‚ Patan‚ Gujarat Email:darshworld@yahoo.com ABSTRACT North Gujarat is a high energy-importing region with around 17 Industrial Development areas. In various edible oil refineries of this area some of the edible oil is lost
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our obsession with low-fat foods. We’re bombarded with supposedly guilt-free options: baked potato chips‚ fat-free ice cream‚ low-fat candies‚ cookies‚ and cakes. But while our low-fat options have exploded‚ so have obesity rates. Clearly‚ low-fat foods and diets haven’t delivered on their trim‚ healthy promises. Despite what you may have been told‚ fat isn’t always the bad guy in the waistline wars. Bad fats‚ such as trans fats‚ are guilty of the unhealthy things all fats have been blamed for—weight
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Measurement in Fats and Oils. Introduction : Vegetable oil is an important and widely used lipid source for our everyday food products. Its application is increasing day by day for food purposes and for the manufacturing of a number of toiletry products. However‚ some vegetable oils are not up to standards to meet consumer satisfaction in terms of their physico-chemical properties or for the texture and stability of the food products (Reyes- Hernandez et al.‚ 2007). Recently‚ palm oil has become
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Title : The Physical Properties of Water Aim : 1. To comprehend and learn about the factors that affects the boiling rate and the boiling point of water. 2. To evaluate the moisture content of foods. 3. To observe the relationship of different relative humidities of the surroundings towards the sensory properties of foods. Results Table 1: Part a(i) – Heating 200ml of Water Time (s) | Temperature (⁰C) | 0 | 23 | 30 | 24 | 60 | 27 | 90 | 30.5 | 120 | 35 | 150 | 37.5 |
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