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    Project Profile: Project: Capacity: Project Cost: Exported Oriented

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    Devdutta Palai
    This document provides a project profile for a shrimp papad manufacturing business in Karnataka, India. The project would produce 180 metric tons of shrimp papad per year, with a total project cost of 14.73 lakh Indian rupees. The target market for the shrimp papad is domestic consumers in Karnataka. The document outlines the manufacturing process, financial projections, expected profitability, and relevant industry information for shrimp papad production.

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    Project Profile: Project: Capacity: Project Cost: Exported Oriented

    Uploaded by

    Devdutta Palai
    125 views7 pages
    This document provides a project profile for a shrimp papad manufacturing business in Karnataka, India. The project would produce 180 metric tons of shrimp papad per year, with a total project cost of 14.73 lakh Indian rupees. The target market for the shrimp papad is domestic consumers in Karnataka. The document outlines the manufacturing process, financial projections, expected profitability, and relevant industry information for shrimp papad production.

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    69 Shrimp Papad

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    This document provides a project profile for a shrimp papad manufacturing business in Karnataka, India. The project would produce 180 metric tons of shrimp papad per year, with a total project cost of 14.73 lakh Indian rupees. The target market for the shrimp papad is domestic consumers in Karnataka. The document outlines the manufacturing process, financial projections, expected profitability, and relevant industry information for shrimp papad production.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    125 views7 pages

    Project Profile: Project: Capacity: Project Cost: Exported Oriented

    Uploaded by

    Devdutta Palai
    This document provides a project profile for a shrimp papad manufacturing business in Karnataka, India. The project would produce 180 metric tons of shrimp papad per year, with a total project cost of 14.73 lakh Indian rupees. The target market for the shrimp papad is domestic consumers in Karnataka. The document outlines the manufacturing process, financial projections, expected profitability, and relevant industry information for shrimp papad production.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 7

    PROJECT PROFILE

    Project Profile

    Project: Capacity: Project Cost: Exported oriented:

    Shrimp Papad 180 MT/Annum INR 14.73 lakhs Targeted at domestic markets

    Candidate industry Shrimp Papad

    Project description

    Relevance of the industry in Karnataka

    Project Profile

    Possible locations

    Manufacturing process

    Quality related aspects

    Indicative project financials Project cost


    Means of finance Project feasibility

    Candidate industry Shrimp Papad

    Description

    Papad is one of the most popular Indian table enrichers consumed in majority of households since long. Papad making was considered as a household activity but since last 25-30 years, it has become a commercial activity. The market is primarily controlled by local brands with the exception of one particular brand, which is available in almost every part of the country. With growing market, many of the manual operations have been mechanised.

    Project Profile

    Relevance of the industry in Karnataka

    Karnataka has a fairly long coastal area and it has excellent shrimp cultivation. Apart from shrimp from sea, there are many shrimp growers spread across the coastal districts. With increasing urbanisation and changing life style, there is a huge demand for ready-to-cook varieties such as Papad. Shrimp papad is one such favoured item

    among non-veg lovers. Households, hotels, dhabas, restaurants, canteens, etc., are few
    potential customers.

    Major districts suitable for the industry

    1. Uttara Kannada

    2. Uduppi
    3. Dakshina Kannada

    Project Profile: Candidate industry Shrimp Papad

    Process Flowchart Manufacturing Process Powdered pulses like black gram or udad along with shrimp

    flour, spices, salt and sodium carbonate and water are


    thoroughly mixed in a mixer to form homogenous dough. After about 25-30 minutes, small balls weighing around 6-8

    Dough formation from various ingredients

    Project Profile

    grams and of about 2 cm dia. are made and they are placed in thin circular discs of papad press wherein balls are pressed to form wafer like and circular shaped papads. Then they are dried in a dryer and on cooling they are packed in polythene bags.

    Making small balls from dough

    Pressing

    Quality and compliance


    Compliance should be with: 1. Prevention of Food Adulterations Acts and Rules, 1954 2. Fruit Products Order, 1955

    Drying

    Cooling and packing

    Project Profile: Candidate industry Shrimp Papad

    Cost of the Project Land and Building Machinery Miscellaneous Assets

    Amount (Rs in Lakhs) 5.74 3.78 0.98 1.05 0.98 2.20 14.73

    Project Profile

    Preliminary and preoperative expenses Contingencies (10% of project cost) Working capital Total cost

    Means of Finance
    Promoters contribution Term loan from bank Debt equity ratio

    Amount (Rs in Lakhs)


    4.37 10.36 2.37:1

    Project Profile: Candidate industry Shrimp Papad

    Assumptions Sale price per Kg Capacity of the unit Rs 70 per Kg 180 tonnes per annum

    Projected Profitability

    Amount (Rs in Lakhs) 81.90 73.07 8.83 1.77 7.06 Year 1 7.06 5.43 Year 2 8.37 4.95 Year 3 9.86 4.49 Total 25.29 14.87

    Project Profile

    Revenue at 65% utilization Cost of production including loan payment Profit Before Tax Income tax @ 20% Profit After Tax IRR calculation Cash Accruals (PAT) Discount factor @ 30% IRR = 30%

    Project Profile: Candidate industry Shrimp Papad

    Reference: 1. 2. 3. 4. Ministry of Food Processing Industries, Government of India Ministry of Micro, Small and Medium Enterprises , Government of India National Bank for Agriculture and Rural Development Central Food Technological Research Institute, Mysore National Horticulture Board

    Project Profile

    5.

    Disclaimer: This presentation has been prepared for general guidance on matters of interest only. The reader should not act upon the information contained in this presentation without obtaining specific professional advice. No representation or warranty (express or implied) is given as to the accuracy or completeness of the information contained in this presentation, and, to the extent permitted by law, GoK, its consultants, its members, employees and agents accept no liability, and disclaim all responsibility, for the consequences of reader or anyone else acting, or refraining to act, in reliance on the information contained in this presentation or for any decision based on it.

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