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Food Processing and Agriculture Based

Food Processing and Agriculture Based Projects, Snack Food, Frozen Food, Agro Processing Technology, Processed Food, Instant Food, Food Industry, Food Preservation, Canned Food, Packed Food, Ready to Eat Food, Cereal Food, Pickle, Spices, Grain Milling
Rs 975/ Piece

  • 55 Most Profitable MSME Food Processing Projects &agriculture Based Business Ideas For Startup2ndedn
  • 55 Most Profitable MSME Food Processing Projects &agriculture Based Business Ideas For Startup2ndedn
55 Most Profitable MSME Food Processing Projects &agriculture Based Business Ideas For Startup2ndedn
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AuthorAjay Kumar Gupta
LanguageEnglish
PublisherNIIR PROJECT CONSULTANCY SERVICES
Book Name55 Most Profitable Micro, Small and Medium Scale Food Processing Projects for Startup 2nd Edition
BrandN/a
Pages384
Country of OriginMade in India

Author: Ajay Kumar Gupta
Format: Paperback
ISBN: 9788194737995
Code: NI175
Pages: 384
Price: Rs. 1495 US$ 150.00

Published: 2021
Publisher: Niir Project Consultancy Services
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55 Most Profitable Micro, Small and Medium Scale Food Processing (Processed Food) Projects and Agriculture Based Business Ideas for Startup

 

About the Book:

Food processing is a way or technique that is used to convert raw foods into well-cooked and well preserved eatables for both humans and animals. Food processing uses raw, clean, harvested crops or slaughtered and butchered animals and turns these into food products for daily consumption. A number of products are nutritious, easy to cook and have a long shelf life. They are packed in an attractive manner and are highly marketable.

The food processing industry plays a vital role in the economy of any country because it links agriculture to industry. The food processing industry is responsible for diversification of agriculture, improvement of value-added opportunities, and creation of excess that can be exported. The food processing industry of India is one of the largest in the world in terms of manufacture, use, export, and development. The sector has immense potential to contribute to growth and employment opportunities of the country.

Rapid globalization and development of economy has taken a toll on the lives of consumers, particularly those residing in urban areas. Employment growth and increased work pressure in organizations leaves consumers with little time for personal care. These are some of the reasons for the steady growth of food processing industry in India in the past few years. Some of the biggest companies making their presence felt in the Indian market are Unilever, Dabur, Nestle, Nissin, Cadbury’s, Kelloggs’, Godrej, ITC, Britannia, Kohinoor Foods Ltd., Mother Dairy, Pepsico India, Marico Ltd, Patanjali, MTR Foods etc.

Food processing industry is of enormous significance for any country's development because with the changing lifestyle, there has been a consistent increase in preference and demand for packaged foods amongst the population. 

The Major Contents of the Book are Soy Flour & Milk, Banana Powder, Ready to Eat Food (Vegetable Pulao, Dal Makhani, Palak, Rajmah, Potato Peas, Mutter Mushroom), Tomato Paste, Edible Corn Oil, Energy Bar, Instant Noodles, Garlic Oil and Powder, Freeze Dried Vegetables, Banana Wafers, Biscuits, Bread, Candy, Chocolates, Potato Chips, Rice Flakes (Poha), Corn Flakes, Baby Cereal Food, Fruit Juice, Milk Powder, Paneer, Papad, Ghee, Extruded Food (Kurkure Type), Instant Tea, Jam & Jelly, Khakhra, Soft Drinks, Spices, Onion Powder, Cake & Pastry, Garlic Powder, Potato Powder, Besan, Pickles, Ice-Cream Cones, Honey, Flour Mill, Tutti-Fruitti, Confectionery, Chocos (Ready to Eat Breakfast Cereal Food), Ice Candy, Namkeen, Vermicelli, Mango Pappad (Aam Papad), Chilli Powder, Popcorn, Beer Plant, Revadi and Gazak, Mava, Tomato Sauce and Ketchup, Ice Cream, Baking Powder, Moong Dal Bari, Packaged Drinking Water With Pet Bottles, Food Packaging & Labelling, Good Manufacturing Practices in Food Industry, BIS Specifications, Photographs of Machinery With Suppliers Contact Detail, Sample Plant Layouts.

A total guide to manufacturing and entrepreneurial success in one of today’s Food Processing Business. This book is one-stop guide to one of the fastest growing sectors of the Food and Agriculture Based Business, where opportunities abound for manufacturers, retailers, and entrepreneurs. This is the only handbook for commercial production ideas of Micro, Small and Medium Scale Food Processing Businesses.  It serves up a feast of how-to information, from concept to purchasing equipment.


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  • The Complete Book on Fruits, Vegetables and Food Processing
  • The Complete Book on Fruits, Vegetables and Food Processing
  • The Complete Book on Fruits, Vegetables and Food Processing
The Complete Book on Fruits, Vegetables and Food Processing
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Name Of BookThe Complete Book on Fruits, Vegetables and Food Processing
Book NameThe Complete Book on Fruits,Vegetables and Food Processing
Published ByNIIR PROJECT CONSULTANCY SERVICES
AuthorDr. H. Panda
Brandn/a
Number Of Pages648
Country of OriginMade in India

Author: Dr. H. Panda
Format: Paperback
ISBN: 9789381039229
Code: NI250
Pages: 648
Price: Rs. 1,675.00   US$ 150.00

Published: 2013
Publisher: NIIR PROJECT CONSULTANCY SERVICES
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Food processing is the transformation of raw ingredients into food, or of food into other forms. Food processing typically takes clean, harvested crops or butchered animal products and uses these to produce attractive, marketable and often long shelf-life food products. Benefits of food processing include toxin removal, preservation, easing marketing and distribution tasks, and increasing food consistency. In addition, it increases yearly availability of many foods, enables transportation of delicate perishable foods across long distances and makes many kinds of foods safe to eat by de-activating spoilage and pathogenic micro-organisms. Processed foods are usually less susceptible to early spoilage than fresh foods and are better suited for long distance transportation from the source to the consumer. The extremely varied modern diet is only truly possible on a wide scale because of food processing. Food Dehydration is a method of food preservation that works by removing water from the food, which inhibits the growth of microorganisms. The dehydration process has to check various parameters like heat-mass transfer, atmospheric pressure, equipments suitable for drying etc. to ensure suitable dehydration of food. Food processing techniques have to take measures on to maintain food safety and control risks and hazards associated with food processing.
The book includes dehydration process of Onion, roasting of coffee beans, development process of Guava squash, preparation of fried potato chips, processing of rice, butter and margaraine, canning of chilies Plums, processing and preservation of jack fruit, characteristics of sweetened dahi, cereal grains, instant chutneys from pudina and gongura, starch isolated from potato tubers, coating of cashew kernel baby bits, ripening changes in mango fruits, mechanical and thermal properties of maize, storage of basmati rice under carbon dioxide-rich atmosphere, effect of different varieties of soya bean on quality of paneer, analysis of menthol content in pan masala samples, preparation of dehydrated potato cubes, quality evaluation of raw dried mango slices khatai and mango powder amchur, packaging and storage of biscuits containing finger millet flour, storage effect on microbial safety of potato flour, processing and quality evaluation of ready-to-eat watermelon nectars etc. The book is highly recommended to new entrepreneurs, existing units who wants to get more information of processing of fruits and vegetables.

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  • Handbook on Drying, Milling and Production of Cereal Foods
  • Handbook on Drying, Milling and Production of Cereal Foods
Handbook on Drying, Milling and Production of Cereal Foods
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Name Of BookHandbook on Drying, Milling and Production of Cereal Foods
Published ByAsia Pacific Business Press Inc.
Brandn/a
Book NameHandbook on Drying,Milling and Production of Cereal Foods (Wheat,Rice,Corn,Oat,Barley and Sorgh
AuthorNIIR Board of Consultants & Engineers
LanguageEnglish
Country of OriginMade in India

  • Author: NIIR Board of Consultants & Engineers
    Format: Paperback
    ISBN: 9788178331720
    Code: NI171
    Pages: 472
    Price: Rs. 1,295.00   US$ 125.00

    Published: 2017
    Publisher: Asia Pacific Business Press Inc.
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Handbook on Drying, Milling and Production of Cereal Foods (Wheat, Rice, Corn, Oat, Barley and Sorghum Processing Technology)2nd Revised Edition

Cereals, or grains, are members of the grass family cultivated primarily for their starchy seeds (technically, dry fruits).Cereal grains are grown in greater quantities and provide more food energy worldwide than any other type of crop; they are therefore staple crops. Oats, barley, and some food products made from cereal grains. They are used for both human and animal food and as an industrial raw material. India produces cereals like wheat, rice, barley (jau), buckwheat, oats, corn (maize), rye, jowar (sorghum), pearl millet (bajra), millet (ragi), Sorghum, Triticale, etc.
India is the world's second largest producer of Rice, Wheat and other cereals. The huge demand for cereals in the global market is creating an excellent environment for the export of Indian cereal products. India is not only the largest producer of cereal as well as largest exporter of cereal products in the world. India have been offering incredible opportunities as they have an abundant amount of raw materials and a wide availability of cheap labor.
The book provides comprehensive coverage of the Drying, Milling and information regarding production method of Cereal Foods .It also covers Plant Layout, Process Flow Sheets and photographs of plant & Machinery with supplier’s contact details.
Some of the fundamentals of the book are origin of wheat classification of wheat, endeavors to find industrial uses for wheat, criteria of wheat quality, botanical criteria of quality, milling principles, extraction rate and its effect on flour composition, grain structure as affecting grinding, definition of flour extraction stone milling: yields of products, roller milling: flour extraction rates, rice production and utilization, origin of rice, comparison of rice with other cereal grains, composition of rice and cereal, breeding rice varieties with specific, industrial uses for rice and rice by products, caryopsis and composition of rice, gross structure of the rice caryopsis and its milling fractions etc.
This book is essential for those who are interested in cereal areas can find the complete information from manufacture to final uses of Cereal Foods. The present time is an era of information, one should know about what is happening in the world to be able to compete effectively. It will be very informative and useful to consultants, new entrepreneurs, startups, technocrats, research scholars, libraries and existing units.

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  • The Complete Book on Meat Processing and Preservation with Packaging Technology
  • The Complete Book on Meat Processing and Preservation with Packaging Technology
The Complete Book on Meat Processing and Preservation with Packaging Technology
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Book NameThe Complete Book on Meat Processing and Preservation with Packaging Technology
AuthorNIIR Board of Consultants & Engineers
PublisherAsia Pacific Business Press Inc.
LanguageEnglish
BrandN/a
Country of OriginMade in India

  • Author: NIIR Board of Consultants & Engineers
    Format: Paperback
    ISBN: 9788178330310
    Code: NI162
    Pages: 540
    Price: Rs. 1,275.00   US$ 125.00

    Published: 2005
    Publisher: Asia Pacific Business Press Inc.
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    The Complete Book on Meat Processing and Preservation with Packaging Technology

Meat was originally processed to preserve it, but since the various procedures cause so many changes in texture and flavour it is also a means of adding variety to the diet. Processing also provides scope to mix the less desirable parts of the carcass with lean meat and in addition is a means of extending meat supplies by including other foodstuffs such as cereal in the product. Food preservation is a method of maintaining foods at a desired level of properties or nature for their maximum benefits. Preservation usually involves preventing the growth of bacteria, yeasts, fungi, and other micro organisms (although some methods work by introducing bacteria, or fungi to the food), as well as retarding the oxidation of fats which cause rancidity. Today, meat is processed with salt, colour fixing ingredients, and seasonings in order to impart desired palatability traits to intact and comminuted meat products. Products intermediate to these categories are sectioned, or chunked and formed meats. There are various methods for the preservation of meat; curing, dry curing, smoking, canning, freezing dehydration, fat extraction (wet or steam rendering), etc. Meat curing agents include sodium chloride, nitrite, ascorbate or erythorbate and possibly sodium phosphate, sucrose, dextrose, or corn syrup and seasonings. The salt content of processed meats varies 1 to 12%, according to the type of product. Many intact and comminuted, cured meat products are smoked to impart a desirable smoked flavour and colour. The smoking process many also include a drying or cooking cycle, depending on the product. Canned meats may be processed to be commercially sterile or semi preserved. The objective of commercial sterilization is to destroy all harmful bacteria or bacteria that may cause spoilage of the product under normal unrefrigerated storage. However, the process does not kill the spores of all heat resistant bacteria. Frozen meat can be kept at low temperatures for many months. Freezing and subsequent thawing produce changes in the structure of meat that affect its physical properties. If meat is frozen very rapidly at low temperatures, the ice crystals are small and form within the fibers. The drip loss upon thawing is generally greater in slow frozen than in quick frozen meat. Freeze drying meat extends shelf life and reduces weight. The meat is readily defrosted by immersing in water before cooking. Under optimum processing and storage conditions, reconstituted meats have acceptable flavour, colour, texture and nutrient retention.
The meat packing industry handles the slaughtering, processing, packaging, and distribution of animals such as cattle, pigs, sheep and other livestock. The basic purpose of packaging is to protect meat and meat products from undesirable impacts on quality including microbiological and physio chemical alterations. Packaging protects foodstuffs during processing, storage and distribution from contamination by dirt (by contact with surfaces and hands), microorganisms (bacteria, moulds, and yeasts), parasites (mainly insects), toxic substances (chemicals), influences affecting colour, smell and taste (off odour, light, oxygen), loss or uptake of moisture. As such, due to the recent up gradation of preservation techniques, the preservation industry is also growing almost at the same rate as the food industry which is about 10 to 12% per year.

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  • The Complete Technology Book On Cocoa, Chocolate, Ice Cream And Other Milk Products
  • The Complete Technology Book On Cocoa, Chocolate, Ice Cream And Other Milk Products
The Complete Technology Book On Cocoa, Chocolate, Ice Cream And Other Milk Products
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Book NameThe Complete Technology Book on Cocoa,Chocolate,Ice cream and other Milk Products
AuthorNIIR Board of Consultants & Engineers
PublisherNational Institute of Industrial Research
LanguageEnglish
BrandN/a
Country of OriginMade in India

  • Author: NIIR Board of Consultants & Engineers
    Format: Paperback
    ISBN: 8186623906
    Code: NI144
    Pages: 624
    Price: Rs. 1,275.00   US$ 125.00

    Published: 2005
    Publisher: National Institute of Industrial Research
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The Complete Technology Book on Cocoa, Chocolate, Ice Cream and Other Milk Products

Cocoa, Chocolate and Ice Cream are the products which has a good nutritious value and relatively inexpensive food. Cocoa butter is used in chocolate and to cover other confectionery products. Now a day chocolate and ice cream are gaining good popularity among the society all over the world. Chocolate is a key ingredient in many foods such as milk shakes, candy bars, ice creams etc. It is ranked as one of the most favorite flavors in the world. Despite its popularity, most people do not know the unique origins of this popular treat. Chocolate is a product that requires complex procedures to produce. The process involves harvesting coca, refining coca to cocoa beans, and shipping the cocoa beans to the manufacturing factory for cleaning, coaching and grinding. These cocoa beans will then be imported or exported to other countries and be transformed into different type of chocolate products. Ice cream is a frozen dessert usually made from dairy products, such as milk and cream, and often combined with fruits or other ingredients and flavors. The meaning of ice cream varies from one country to another like frozen custard, frozen yogurt, sorbet, and gelato and so on. The ice cream industry has traditionally grown at a healthy rate of 12% per annum. India is the second largest milk producing country. Milk products like butter, curd, ghee, etc have become an essential part of our food and are consumed in good quantity every day. In spite of the huge demand that exists for such milk based items conventional methods are employed for producing these items. The growth in cocoa, chocolate, Ice cream and other milk product industry has been primarily due to strengthening of distribution network and cold chain infrastructure.
Some of the fundamentals of the book are cocoa bean production, sources of cocoa bean supplies, refining for production of chocolate masses for different uses, shipment of cocoa beans, cocoa processes , cocoa for drinking, instant cocoas, drinking chocolates manufacturing cocoa, cocoa butter & replacement fats , coatings and cocoa , chocolate manufacture, chocolate bars and covered confectionery , chocolate molding, determination of fat in cocoa and chocolate products, determination of cooling curve of cocoa butter and similar fats, the manufacture of dairy products, ice cream manufacture, energy value and nutrients of ice cream etc.
The present book contain formulae, processes and other relevant details related to manufacture of cocoa products, chocolates, ice cream and other milk products. An attempt has been made to bring in to focus the significant aspect of cocoa products, dairy products manufacturing. It is hoped that the subject matter contain and its presentation will be very helpful to new entrepreneurs, professionals, institutions, technocrats and students etc.

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  • The Complete Technology Book On Processing, Dehydration, Canning, Preservation Of Fruits
  • The Complete Technology Book On Processing, Dehydration, Canning, Preservation Of Fruits
The Complete Technology Book On Processing, Dehydration, Canning, Preservation Of Fruits
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Book NameThe Complete Technology Book on Processing,Dehydration,Canning,Preservation of Fruits & Vegetable
AuthorNIIR Board of Consultants & Engineers
PublisherNIIR PROJECT CONSULTANCY SERVICES
LanguageEnglish
BrandN/a
Country of OriginMade in India


Author: NIIR Board of Consultants & Engineers
Format: Paperback
ISBN: 9788193733929
Code: NI65
Pages: 608
Price: Rs. 1,995.00   US$ 200.00
Published: 2019
Publisher: NIIR PROJECT CONSULTANCY SERVICES
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Fruits and vegetables are processed into a variety of products such as juices and concentrates, pulp, canned and dehydrated products, jams and jellies, pickles and chutneys etc. The extent of processing of fruits and vegetables varies from one country to another. The technology for preservation also varies with type of products and targeted market. Owing to the perishable nature of the fresh produce, international trade in vegetables is mostly confined to the processed forms.

India is the second largest producer of fruits & vegetables in the world with an annual production of million tonnes. It accounts for about 15 per cent of the world’s production of vegetables. Due to the short shelf life of these crops, as much as 30-35% of fruits and vegetables perish during harvest, storage, grading, transport, packaging and distribution. Hence, there is a need for processing technology of fruits and vegetables to cater the domestic demand.

The major contents of the book are procedures for fruit and vegetable preservation, chemical preservation of foods, food preservation by fermentation, preservation by drying, canning fruits, syrups and brines for canning, fruit beverages, fermented beverages, jams, jellies and marmalades, tomato products, chutneys, sauces and pickles, vegetables preparation for processing, vegetable juices, sauces and soups, vegetable dehydration, freezing of vegetables etc. The book also contains sample plant layout and photographs of machinery with supplier’s contact details.

A total guide to manufacturing and entrepreneurial success in one of today's most food processing industry. This book is one-stop guide to one of the fastest growing sectors of the food processing industry, where opportunities abound for manufacturers, retailers, and entrepreneurs. This is the only complete handbook on the commercial production of food processing products. It serves up a feast of how-to information, from concept to purchasing equipment.

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  • Preservation of Meat and Poultry Products
  • Preservation of Meat and Poultry Products
Preservation of Meat and Poultry Products
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Preservation of Meat and Poultry Products

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Brandn/a
Book NamePreservation of Meat and Poultry Products
AuthorNIIR Board of Consultants & Engineers
PublisherAsia Pacific Business Press Inc.
Pages544
Country of OriginMade in India

Author: niir board of consultants & engineers
format: paperback
isbn: 817833030x
code: ni158
pages: 544
price: rs.  1,100. 00   us$ 125. 00

published: 2005
publisher: asia pacific business press inc.
usually ships within 5 days

food preservation is a method of maintaining foods at a desired level of properties or nature for their maximum benefits. Preservation usually involves preventing the growth of bacteria, yeasts, fungi, and other micro-organisms (although some methods work by introducing bacteria, or fungi to the food), as well as retarding the oxidation of fats which cause rancidity. There are various methods of preservation chilling, freezing, curing, smoking, dehydration, canning, radiation preservation etc. Chilling is most widely used method for preservation for short term storage of meat because chilling or refrigeration slows down the microbial growth and enzymatic as well as chemical reactions. Freezing is the method of choice for the long term preservation of meat. It has advantage of retaining most of the nutritive value of meat during storage. Meat smoking was known to man as an aid in preservation for a long time. Smoke contains a large number of wood degradation products such as aldehydes, ketones, organic acids, and phenols etc. Which exert bacteriostatic affect besides imparting characteristic smoky flavour. Canning is a process of preservation achieved by thermal sterilization of product held in hermetically sealed containers. Canning preserves the sensory attributes such as appearance, flavour and texture of the meat products to a large extent. Freeze drying of meat is a satisfactory process of dehydration preservation due to better reconstitution properties, nutritive quality and acceptability. It involves the removal of water from the frozen state to vapour state by keeping it under vacuum and giving a low heat treatment. Maintaining or creating nutritional value, texture and flavour is an important aspect of food preservation, although, historically, some methods drastically altered the character of the food being preserved. Meat and poultry products are chilled immediately after slaughter to acceptable internal temperatures which insure the prompt removal of the animal heat and preserve the wholesomeness of the products. As such, due to the recent up gradation of preservation techniques, the preservation industry is also growing almost at the same rate as the food industry which is about 10 to 12% per year.
some of the major aspects of the book are principles of various preservation techniques, standards and quality control measures for meat, meat food products order, eating quality and sensory evaluation of meat, preservation of poultry meat, utilisation of poultry industry by products, mixed poultry by products meal, structure, composition and nutritive value of eggs, luncheon meats, meat loaves, and meat spreads, barbecue style pork loaf using non fat dry milk, canned corned beef products, salisbury steak with textured vegetable protein, general instruction to be observed for processing canned items under sterm or under the combination of stream and water pressure, spaghetti and meat balls in tomato sauce with cheese, etc.
different preservation techniques are being developed to satisfy current demands of economic preservation and consumer satisfaction in nutritional and sensory aspects, convenience, absence of preservatives, low demand of energy and environmental safety. The present book contains various processes of meat and poultry preservation. All the entrepreneurs, technocrats, persons evolved in meat and poultry processing will be benefited from this book.

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  • Food Processing & Agro Based Industries
  • Food Processing & Agro Based Industries
  • Food Processing & Agro Based Industries
Food Processing & Agro Based Industries
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Food Processing & Agro Based Industries

Rs 1,775 / PieceGet Latest Price

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Book NameModern Technology of Food Processing & Agro Based Industries(Confectionery,Bakery,Breakfast Cereal F
Usage/ApplicationFood Processing Book
AuthorNIIR Board of Food Technologists
PublisherNIIR PROJECT CONSULTANCY SERVICES
BrandN/a
Country of OriginMade in India

  • Author: NIIR Board of Food Technologists
    Format: Paperback
    ISBN: 9789381039823
    Code: NI10
    Pages: 688
    Price: Rs. 1,775.00   US$ 150.00
    Published: 2017
    Publisher: NIIR PROJECT CONSULTANCY SERVICES
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Developing competitive agro-industries is crucial for generating employment and income opportunities. It also contributes to enhancing the quality of, and the demand for, farm products. Agro-industries have the potential to provide employment for the rural population not only in farming, but also in off-farm activities such as handling, packaging, processing, transporting and marketing of food and agricultural products.
Food processing & agriculture based industry is important from the point of view of contribution to industrial production and employment generation. The food sector has emerged as a high-growth and high-profit sector due to its immense potential for value addition, particularly within the food processing industry. The agriculture processing sector has the vast potential in the development of an economy through its multiplier effect.
This handbook contains processes formulae, manufacturing method of various products, brief profiles of various projects which can be started and providing information regarding land area cost, project cost plant & machinery cost etc. It contains Photographs of Plant & Machinery with Supplier’s Contact Details and Plant Layout and Process Flow Sheets.

The major contents of the book are Biotechnological Applications in Dairy Industry, Packaging of Orange Squash in Rigid Plastic Containers, Quality Assurance for Food Products, Canning of Vegetables, Cocoa Butter, Chewing Gums, Confectionery Manufacturing Process, Corn Flakes and Starch, Diary Products, Dehydration of Fruit & Vegetables, Extruded Sugar Products, Fish Canning and Processing, Fruit Beverages, Fruit Juices, Squashes and Cordials, Honey, Ice Cream, Jam, Jellies & Marmalades, Pickles, Chutneys & Sauces, Preservation Fruits and Vegetables, Sugar Candy & Confectionery etc.
This publication is an outcome of contributions from project consultants, engineers and food technologists aimed at highlighting the manufacturing project details. It is expected that the information presented in this handbook will help everyone who wants to startup as entrepreneur.

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  • Handbook on Food Biotechnology
  • Handbook on Food Biotechnology
Handbook on Food Biotechnology
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Handbook on Food Biotechnology

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Book NameHandbook on Food Biotechnology
Usage/ApplicationFood Biotechnology Book
AuthorNIIR Board of Consultants & Engineers
PublisherNational Institute of Industrial Research
BrandN/a
Country of OriginMade in India

  • Author: NIIR Board of Consultants & Engineers
  • Format: Paperback
  • ISBN: 8186623957
  • Code: NI153
  • Pages: 592
  • Price: Rs. 1,100.00   US$125.00
  • Published: 2005
  • Publisher: National Institute of Industrial Research

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Biotechnology has a long history of use in food production and processing. Food biotechnology is a process scientists use to enhance the production, nutritional value, safety, and taste of foods. It can also benefit the environment by improving crops so that they need fewer pesticides. The potential benefits of biotechnology are enormous. Food producers can use new biotechnology to produce new products with desirable characteristics. This concept is not new: For centuries farmers have selectively bred plants to pass on desirable qualities. This process selected desirable genes and fixed them by growing the seeds of the selected crop year after year. Modern food biotechnology is a refined version of this same process. Today, scientists obtain desired traits by adding or removing plant genes. It yields foods that are flavorful, contain more vitamins and minerals, and absorb less fat when cooked, and gives us crops that are more resistant to pests and insects. Food biotechnology holds great promise for the future. Soon, fruits and vegetables may be made to resist drought. We may remove allergens from foods such as nuts. Scientists may develop plants that absorb nitrogen more efficiently and need less fertilizer. The benefits are nearly limitless. In this present age, global food demand has increased the need for improved crops. Biotechnology offers the needed technology to produce higher crop yields, plants that are naturally protected from disease and insects, and potentially more nutritious and better tasting foods. The growing global demand for biotechnology products, India has rich biodiversity that drives its clinical trials industry and forms a strong base for pharmaceutical research. In recent years, the worldwide biotechnology based products market has grown at an annual average rate of 15%.
This book basically deals with fermenter and bio reactor design, development and testing of a milled shea nut mixer, process development for production of pure apple juice in natural colour of choice, development and evaluation of low cost coffee pulper, improvement of the processing properties of crops by genetic engineering, effects of chemical, genetic and enzymatic modifications on protein functionality, protein recovery processes: non-fermentation feed stocks, studies on bitterness development in kinnow juice ready-to-serve beverage, squash, jam and candy, prospects for incorporation of defatted   mucuna flour in biscuits formulation etc.

The present book is an attempt towards the entrepreneurs to motivate them to invest in organic farming and processing in sophisticated manner by application of Bio-technology. It is hoped that this book will be very useful for existing as well as new entrepreneurs, researchers, technocrats, institutional libraries etc. 

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  • Handbook on Drying, Milling and Production of Cereal Foods
  • Handbook on Drying, Milling and Production of Cereal Foods
Handbook on Drying, Milling and Production of Cereal Foods
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Name Of BookHandbook on Drying, Milling and Production of Cereal Foods
Published ByAsia Pacific Business Press Inc.
Brandn/a
Book NameHandbook on Drying,Milling and Production of Cereal Foods (Wheat,Rice,Corn,Oat,Barley and Sorgh
AuthorNIIR Board of Consultants & Engineers
PublisherAsia Pacific Business Press Inc.
Pages472
Country of OriginMade in India

Author: NIIR Board of Consultants & Engineers
Format: Paperback
ISBN: 9788178331720
Code: NI171
Pages: 472
Price: Rs. 1,295.00   US$ 125.00

Published: 2017
Publisher: Asia Pacific Business Press Inc.
Usually ships within 5 days


Cereals, or grains, are members of the grass family cultivated primarily for their starchy seeds (technically, dry fruits).Cereal grains are grown in greater quantities and provide more food energy worldwide than any other type of crop; they are therefore staple crops. Oats, barley, and some food products made from cereal grains. They are used for both human and animal food and as an industrial raw material. India produces cereals like wheat, rice, barley (jau), buckwheat, oats, corn (maize), rye, jowar (sorghum), pearl millet (bajra), millet (ragi), Sorghum, Triticale, etc.
India is the world's second largest producer of Rice, Wheat and other cereals. The huge demand for cereals in the global market is creating an excellent environment for the export of Indian cereal products. India is not only the largest producer of cereal as well as largest exporter of cereal products in the world. India have been offering incredible opportunities as they have an abundant amount of raw materials and a wide availability of cheap labor.
The book provides comprehensive coverage of the Drying, Milling and information regarding production method of Cereal Foods .It also covers Plant Layout, Process Flow Sheets and photographs of plant & Machinery with supplier’s contact details.
Some of the fundamentals of the book are origin of wheat classification of wheat, endeavors to find industrial uses for wheat, criteria of wheat quality, botanical criteria of quality, milling principles, extraction rate and its effect on flour composition, grain structure as affecting grinding, definition of flour extraction stone milling: yields of products, roller milling: flour extraction rates, rice production and utilization, origin of rice, comparison of rice with other cereal grains, composition of rice and cereal, breeding rice varieties with specific, industrial uses for rice and rice by products, caryopsis and composition of rice, gross structure of the rice caryopsis and its milling fractions etc.
This book is essential for those who are interested in cereal areas can find the complete information from manufacture to final uses of Cereal Foods. The present time is an era of information, one should know about what is happening in the world to be able to compete effectively. It will be very informative and useful to consultants, new entrepreneurs, startups, technocrats, research scholars, libraries and existing units.

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  • Handbook on Manufacture of Acetophenone, Alcohols, Alletrhin, Anthracene,
  • Handbook on Manufacture of Acetophenone, Alcohols, Alletrhin, Anthracene,
Handbook on Manufacture of Acetophenone, Alcohols, Alletrhin, Anthracene,
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Name Of BookHandbook on Manufacture of Acetophenone, Alcohols, Alletrhin, Anthracene
Published ByAsia Pacific Business Press Inc.
Brandn/a
Book NameHandbook on Manufacture of Acetophenone,Alcohols,Alletrhin,Anthracene,Barium Potassium Chromate
AuthorNIIR Board of Consultants & Engineers
PublisherAsia Pacific Business Press Inc.
LanguageEnglish
Pages550
Country of OriginMade in India

Author: NIIR Board of Consultants & Engineers
Format: Paperback
ISBN: 9788178331782
Code: NI309
Pages: 550
Price: Rs. 1,100.00   US$ 125.00

Published: 1999
Publisher: Asia Pacific Business Press Inc.
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Handbook on Manufacture of Acetophenone, Alcohols, Alletrhin, Anthracene, Barium Potassium Chromate Pigment, Calcium Cyanamide, Carboxymethylcellulose, Carotene, Chlorophyll, Chemicals from Acetaldehyde, Fats, Milk, Oranges, Wood, Manufacture of Dye Intermediates and Dyes, Fine Chemicals, Formaldehyde, Granulated Fertilizers, Granulated Triple Superphosphate and Hydroquinone
(Also Known As Modern Technology of Industrial Chemicals)

Industrial chemicals are essential components of modern societies because they contribute in numerous ways to establish and/or preserve an elevated standard of living in countries at all stages of development. Chemicals play an important part in different fields such as healthcare, food production and telecommunications. Under certain conditions, the large scale production and use of certain chemicals may result in the degradation of our environment and adverse impact to human health and wildlife.
Acetophenone is the simplest aromatic ketone organic compound and it has a sweet taste and smell that resembles that of oranges. It is used for various purposes in the industry. Acetophenone is a colorless liquid with a sweet pungent taste. Alcohols are one of the most important molecules in organic chemistry. They can be prepared from many different types of compounds, and they can be converted into many different types of compounds. The allethrins are a pair of related synthetic compounds used in insecticides. They are synthetic pyrethroids, a synthetic form of a chemical found naturally in the chrysanthemum flower. Acetaldehyde is a key raw material in the production of a wide range of chemical products such as paint binders in alkyd paints and as a plasticizer for plastics. Acetaldehyde is also used a base in the manufacture of acetic acid, another platform chemical with many applications. Acetaldehyde is also used as an aromatic agent and is found naturally in fruits and fruit juices.
Formaldehyde, also known as methanal, is a colorless and flammable gas that has a pungent smell and is soluble in water. Formaldehyde is used in Circuit Board Manufacture, Laboratory Chemicals, Paper Coatings, Photochemicals, Printed Circuit Board Manufacturing and Rubber Manufacture. Hydroquinone is a Melanin Synthesis Inhibitor. Hydroquinone is mainly used in photosensitive materials, rubber, dyes, pharmaceutical industry.
The Indian chemical industry is an integral component of Indian economy, contributing around 6.7 per cent of the Indian GDP. With Asia’s growing contribution to the global chemical industry, India emerges as one of the focus destinations for chemical companies worldwide.
This book will be a mile stone for its readers who are new to this sector, will also find useful for professionals, entrepreneurs, those studying and researching in this important area.

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  • Just For Starters: How To Start Your Own Export Business
  • Just For Starters: How To Start Your Own Export Business
  • Just For Starters: How To Start Your Own Export Business
Just For Starters: How To Start Your Own Export Business
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Name Of BookJust For Starters: How to Start Your Own Export Business
AuthorAjay Kumar Gupta
LanguageEnglish
Edition4th Revised Edition
Published ByNiir Project Consultancy Services
Brandn/a
Pages280
Country of OriginMade in India

Author: Ajay Kumar Gupta
ISBN: 9788195075546
Code: NI44
Pages: 280
Price: 975/-    US$: 100-

Published: 2021
Publisher: Niir Project Consultancy Services
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An export in international trade is a good or service produced in one country that is sold into another country. Entering export markets can boost turnover and improve innovation as firms develop new products for particular markets. It can also reduce exposure to risk, by distributing sales across various countries or regions. Exporting is lucrative because sometimes local prices are way lower than the export prices are. The three forms of exporting are indirect exporting, direct exporting, and intra-corporate transfer. Indirect exporting involves selling a product to a domestic customer, which then exports the product in its original form or a modified form.

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  • Handbook on Fermented Foods and Chemicals
  • Handbook on Fermented Foods and Chemicals
Handbook on Fermented Foods and Chemicals
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Book NameHandbook on Fermented Foods and Chemicals
PublisherAsia Pacific Business Press Inc.
BrandN/a
Pages672
Country of OriginMade in India

Author: NPCS Board of Consultants & Engineers
Format: Paperback
ISBN: 9788178331379
Code: NI233
Pages: 672
Price: Rs. 1,875.00   US$ 150.00

Published: 2011
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Numerous foods are prepared by fermentation processes in which one or more kinds of microorganisms are responsible for the characteristic flavour or texture, and sometimes for the keeping quality of the product. The manufacture of fermented food products is carried out on a small scale in homes in every country. Fermented products are more palatable and are not as easily spoiled as the natural products. The microorganisms that produce the desirable changes may be the natural flora on the material to be fermented, or may be added as starter cultures.
The yield of organic acids principally lactic, serve as a preserving agents. Lactic acid fermentation is an anaerobic intramolecular oxidation reduction process. Both homofermentative and heterofermentative lactic acid bacteria participate in food fermentations. In some fermented food products, yeasts and moulds also participate along with lactic acid bacteria.
Most of the reactions in living organisms are catalyzed by protein molecules called enzymes. Enzymes can rightly be called the catalytic machinery of living systems. The real break through of enzymes occurred with the introduction of microbial proteases into detergents.
Most of the enzymes are produced by microorganisms in submerged cultures in large reactors called fermentors. In choosing the production strain several aspects have to be considered. Industrial enzyme market is growing steadily. The reason for this lies in improved production efficiency resulting in cheaper enzymes, in new application fields. Tailoring enzymes for specific applications will be a future trend with continuously improving tools and understanding of structure-function relationships and increased search for enzymes from exotic environments. This field deals with how are the enzymes used and applied in practical processes. A lot of fungal, bacterial and actinomycete strains with potential for producing novel industrial enzymes have been identified.
This book contains sterilization, fermentation processes, aeration and agitation, use of yeast, yeast production, fermentation raw materials, production of bacterial enzymes, bread making methods, effluent treatment, production of actinomycete protease, lactic acid, citric acid. This handbook will be very helpful to its readers who are just beginners in this field and will also find useful for upcoming entrepreneurs, existing industries, food technologist, technical institution etc.

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  • Modern Technology Of Milk Processing & Dairy Products (4th Edition)
  • Modern Technology Of Milk Processing & Dairy Products (4th Edition)
Modern Technology Of Milk Processing & Dairy Products (4th Edition)
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Name Of BookModern Technology Of Milk Processing & Dairy Products (4th Edition)
Published ByNIIR PROJECT CONSULTANCY SERVICES
Brandn/a
PublisherNIIR PROJECT CONSULTANCY SERVICES
Country of OriginMade in India

  • Author: NIIR Board
    Format: Paperback
    ISBN: 9788190568579
    Code: NI9
    Pages: 550
    Price: Rs. 1,475.00   US$ 150.00
    Published: 2013
    Publisher: NIIR PROJECT CONSULTANCY SERVICES
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Modern Technology of Milk Processing & Dairy Products
(4th Edition)

The dairy industry plays an important role in our daily life. It is difficult to realize how fast changes are taking place in the dairy industry. Milk is an important human food, it is palatable, easy to digest and highly nutritive. One of the important factors affecting the total amount of milk produced and the way in which this milk is utilized is the demand for the various products. In order to prepare such a diversity of products, many different processes have been developed by the industry. There are numerous types of milk products such as ghee, butter, paneer, cheese, yogurt, ice cream powder, baby cereal food, cream, and so on. Each of these has been designed to take advantage of some particular property of milk. Dairy products are generally defined as food produced from the milk of mammals; they are usually high energy yielding food products. Enzymes play an important role in the production of cheese. Raw milk contains several native enzymes some of which can be used for analytical and quality purposes for example pasteurization can be assessed by determining indigenous alkaline phosphate activity. India is known as the Oyster of the global dairy industry, with opportunities galore to the entrepreneurs globally. Anyone might want to capitalize on the largest and fastest growing milk and milk products market. The dairy industry in India has been witnessing rapid growth. The liberalized economy provides more opportunities for MNCs and foreign investors to release the full potential of this industry. The main aim of the Indian dairy industry is only to better manage the national resources to enhance milk production and upgrade milk processing using innovative technologies.
The major contents of the book are cholesterol, coronary heart disease and mil fat, cholesterol and cardio vascular diseases, fatty acids & cholesterol, factors affecting cardio vascular disease, application of enzymes in dairy and food processing, utilisation of milk components: casein, advances in the heat treatment of milk, varieties of sheep's cheese, whey cheese, potted cheese, filled cheese, testing butter at different stages, presentation of butter at different stages, condensed and evaporated milk, dried milk powder, skimmed powder, malted powder, butter powder, ghee yoghurt, technology processing of dairy and dairy products, dried milk shake, milk powder, dahi from sweet cream butter milk, packaging of dairy and milk products, dairy farm, dairy products & milk packaging in pouches, etc.
Developments in the dairy industry are enough to justify a revision of a considerable amount of material in this book. This book deals with processes, formulae, project profiles, details of plant, machinery & raw materials with their resources etc. of various dairy products. This book will help all its readers from entrepreneurs to food industries, technocrats and scientists.

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  • Food Colours, Flavours and Additives Technology Handbook
  • Food Colours, Flavours and Additives Technology Handbook
Food Colours, Flavours and Additives Technology Handbook
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Book NameFood Colours,Flavours and Additives Technology Handbook
AuthorNIIR Board of Consultants and Engineers
PublisherNational Institute of Industrial Research
BrandN/a
Country of OriginMade in India

Author: NIIR Board of Consultants and Engineers
Format: Paperback
ISBN: 8186623760
Code: NI94
Pages: 626
Price: Rs. 1,000.00   US$ 100.00
Published: 2004
Publisher: National Institute of Industrial Research
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Colour and flavour variation in foods throughout the seasons and the effects of processing and storage often make colour addition commercially advantageous to maintain the colour expected or preferred by the consumer. People associate certain colours with certain flavours, and the colour of food can influence the perceived flavour in anything from candy to wine. For this reason, food manufacturers add these dyes to their products. Sometimes the aim is to simulate a colour that is perceived by the consumer as natural. Food colouring is a substance, liquid or powder, which is added to food or drink to change its colour. Food colouring is used both in commercial food production and in domestic cooking. Due to its safety and general availability, food colouring is also used in a variety of non food applications. Flavourings are focused on altering or enhancing the flavours of natural food product such as meats and vegetables, or creating flavour for food products that do not have the desired flavours such as candies and other snacks. Most types of flavourings are focused on scent and taste. Few commercial products exist to stimulate the trigeminal senses, since these are sharp, astringent, and typically unpleasant flavours. Flavourant is defined as a substance that gives another substance flavour, altering the characteristics of the solute, causing it to become sweet, sour, tangy, etc. Flavours and flavour enhancers will remain the largest segment; while alternative sweeteners grow the fastest. Food additives are substances added to food to preserve flavour or enhance its taste and appearance. Food additives are used during production, processing, treatment, packaging, transportation or storage of food. The present day food industry has grown and flourished due to the liberal use of food additives. These additives have also led to the extensive production and marketing of easy to prepare convenience foods. The natural food colour industry market is growing at 10% to 15% annually. The global flavour industry can be characterized as highly technical, specialized, and innovative. This industry is highly competitive and concentrated, compared to other product categories within the food and beverage market. The global flavours market is predicted to grow at a Compound Annual Growth Rate (CAGR) of 2% per annum. In this twenty first century, mankind has developed a technology to retain the original value of food by adding additives, flavours and colours, which also increase the taste of food.
This book basically deals with food colorimetry, synthetic colours used food, manufacture of synthetic organic colours for food, analysis of synthetic food colours, synthetic dyes, aluminium lakes, inorganic pigments, the influence of colour on sensory, perception and food choices etc.
This particular publication will guide to our food technologists, agriculturists and management of planning commission to tackle their problem efficiently. This book is very useful for new entrepreneurs, professionals, research institutions, libraries, for those who want to diversify in the field of food colours, flavours and additives technology.

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  • Tropical, Subtropical Fruits & Flowers Cultivation
  • Tropical, Subtropical Fruits & Flowers Cultivation
Tropical, Subtropical Fruits & Flowers Cultivation
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Book NameTropical,Subtropical Fruits & Flowers Cultivation
AuthorNIIR Board
Brandn/a
Number Of Pages600
Country of OriginMade in India

  • Author: NIIR Board
    Format: Paperback
    ISBN: 8186623884
    Code: NI123
    Pages: 600
    Price: Rs. 1,075.00   US$ 125.00
    Published: 2004
    Publisher: National Institute of Industrial Research
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Tropical and subtropical plants grow in tropical jungles around the world. These plants often produce stunning blooms in a range of colors, and bring a unique and exotic feel to their growing environment. Although they hail from moist areas, many tropical and subtropical plants require warmth more than moisture. Some species of tropical plants are therefore quite easy to grow in warm, non tropical areas. One of the great characteristics of tropical plants is that they keep growing all season. There are thousands of tropical and subtropical fruits and flowers. The tropics have the capacity to produce large quantities of fruit and international trade is adding new kinds as rapid shipment possibilities increase. Some tropical fruits such as the banana, mango and pineapple are now as familiar as the apple and pear in temperate regions. Other examples of tropical fruits are grape, papaya, litchi, guava, coconut etc. In comparison with fruits of temperate regions, many tropical species have been much neglected in international markets. Citrus cultivation is carried out on a large scale.   Citrus is grown worldwide although they are tropical plants so that most of the commercial groves are in subtropical regions. It is usually grown at sea level where sufficient moisture is readily available, or under irrigation. Any well drained soil, except an extremely sandy one, is suitable. The fruits ripen at different times of the year depending on the species and variety. There are various kind of tropical flowers; Aster (Callistephus chinensis), Jasmine (Jasminum sp.), Calendula (Calendula officinalis), Carnation (Dianthus caryophyllus), Lily (Lilium spp.), Narcissus (Narcissus spp.), Orchids and many more. Flowers require sincere, patient, soft, affectionate as well as expert handling. Most houseplants are tropical plants. That’s why they do so well indoors, at temperature levels humans find comfortable in their homes, around 60 F to 90 F.   More technically, tropical plants are defined as all vegetation growing in a wide band around the equator between the Tropic of Cancer and the Tropic of Capricorn. Just north and south of that band are the subtropical areas, also rich in plants of interest to our group.

This book basically deals with seed propagation extraction and handling, effect of seed treatment and temperature on germination, vegetative propagation, effect of rootstocks on mineral composition, type of cutting, growth substances and season, postharvest management of fruits and vegetables, factors affecting postharvest life of flowers, postharvest management of flowers, postharvest management of spices, postharvest management of plantation crops, control of ripening process, pelletization,
transportation, storage etc.

Plant propagation is an important aspect of agriculture in general and horticulture in particular. This book contains new methods for cultivation of tropical, subtropical fruits and flowers. The book is very useful for agriculture universities library, consultants, new entrepreneurs, plantation companies, farmers who wants to update their knowledge and adopt new cultivation techniques.

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  • Cultivation of Fruits, Vegetables and Floriculture
  • Cultivation of Fruits, Vegetables and Floriculture
Cultivation of Fruits, Vegetables and Floriculture
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Book NameCultivation of Fruits,Vegetables and Floriculture
AuthorNIIR Board
Brandn/a
Colorwhite
Country of OriginMade in India

  • Author: NIIR Board
    Format: Paperback
    ISBN: 8186623752
    Code: NI95
    Pages: 760
    Price: Rs. 1,100.00   US$ 125.00
    Published: 2004
    Publisher: National Institute of Industrial Research
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Fruit and Vegetable Cultivation in India is a prominent business sector for exporting merchandise and shipping and thus earning a good amount of international revenue for India. Since its independence India has been trying keep pace with the dazzling prospects of exporting commercial business. India is essentially agrarian and rural, with ample scope for lands for farming and cultivation and it has also helped for the cultivation of a large variety of fruits as well as vegetables. The study of fruit and vegetable production is a subject of enormous scope. It involves the integration of wide spectrum of disciplines. As the new technologies and developments become available, cropping system and production practices changes. India has perhaps been renamed as the vegetable and fruit basket in the world, a factor that weighs fascinatingly upon the cultivation of fruits in the country. India serves as the home to various kinds of vegetable as fruits, and holds a vital position in the field of productions of fruits and vegetables amidst different countries of the world. Floriculture covers all the aspects related to the production and use of flowers and ornamental plants, flower seeds, bulbs etc. The scenario of floriculture is changing fast due to steadily widening export opportunities and large number of people earns their livelihood. Commercial floriculture however is of recent origin. A constituent increase in demand for cut and potted flowers has made floriculture as one of the important commercial trades in Indian agriculture. Floriculture has an annual growth potential of 25 to 30 percent. Of late, large scale commercial companies have started joint ventures with foreign companies to invest in the floriculture sector. The government has invited foreign investment in floriculture, particularly in the areas of refrigerated storage and transportation facilities essential to ensure that flowers do not perish to transit. Cultivation of fruits, vegetables and floriculture is capable of attracting/retaining a large number of progressive rural populations on in farming.
This book majorly deals with integrated development of fruits, scope and importance of fruits, vegetable crops, integrated development of vegetables, floriculture, integrated development of floriculture etc.
This publication deals with all the important and relevant aspects of floriculture including production technology, open cultivation in different climates. The book is written in such way that it can be used by commercial growers, home gardeners, professional floriculturists and environmentalists.

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  • The Complete Technology Book on Snack Foods (2nd Revised Edition)
  • The Complete Technology Book on Snack Foods (2nd Revised Edition)
The Complete Technology Book on Snack Foods (2nd Revised Edition)
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Book NameThe Complete Technology Book on Snack Foods (2nd Revised Edition)
PublisherNIIR PROJECT CONSULTANCY SERVICES
BrandN/a
Country of OriginMade in India

Author: Dr. Himadri. Panda
Format: Paperback
ISBN: 9789381039243
Code: NI57
Pages: 544
Price: Rs. 1,475.00   US$ 150.00
Published: 2013
Publisher: NIIR PROJECT CONSULTANCY SERVICES
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The Complete Technology Book on Snack Foods (2nd Revised Edition)

Snacking is becoming a way of life with many people. In some countries the average eating frequency is around 6 to 7 occasions per day. There are plenty of marketing niches and slots to be filled in the Snack food areas. Snack is a type of food not normally eaten as a main meal such as breakfast, lunch or dinner but to mitigate hunger between these meals. Snack may also be consumed between meals purely for the enjoyment of its taste. Traditionally snacks were prepared from leftovers or ingredients easily available at home and included sandwiches, nuts, fruits etc. They have become more appealing than prepared foods and contain tempting, flavourful ingredients.

This book attempts to provide the processes for the manufacture of various Snack food items which has tremendous domestic and export market. It covers a variety of subjects from snack food emphasizing the evolving nature of snacks in our diet. Whether you are new to the field or you are pro facing broader responsibilities, Snack Food Processing provides valuable information gained through first-hand experience. It provides a clear, comprehensive overview of the Snack Food Processing which contains definitive content on developing, preparing, and processing various types of snack foods. The initial content is regarding snack food ingredients and the work progresses to discuss various types of snacks with processes in subsequent chapters, detailing their development, production and consumption, raw material requirement and flow chart. Detailed discussion on technical functions that includes product development followed by quality control and nutritional supplementation has also been included. Some chapter covers packaging, extrusion and other technologies of snack food manufacturing process. Special content on machinery equipment photographs along with supplier details has also been included.


It is for people who want a technical based practical review on how snack foods are made. We hope that this book will meet every individual need who has thrust to explore technology on snack food processing. New entrants into the field will be able to confidently communicate with suppliers and associates. Managers and quality control personnel will gain a better idea on where to start in solving problems when they arise.

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  • Food Flavours Technology Handbook
  • Food Flavours Technology Handbook
Food Flavours Technology Handbook
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Book NameFood Flavours Technology Handbook
PublisherNational Institute of Industrial Research
BrandN/a
Country of OriginMade in India

Author: NIIR Board
Format: Paperback
ISBN: 818662385X
Code: NI113
Pages: 544
Price: Rs. 1,075.00   US$ 125.00

Published: 2004
Publisher: National Institute of Industrial Research
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No doubt flavour is one of the most important attributes of the food products we eat in our daily life. Man does not eat simply to live but even more so lives to eat. Flavourings are focused on altering or enhancing the flavours of natural food product or creating flavour for food products that do not have the desired flavours for example bakery goods and other snacks. Flavour is generally defined in terms of three components; odour, taste and texture. Its characterization is concern with the similarities in human flavour perception using methods that designed to average out the differences. The flavour of foods may be classified as natural flavour (pre existing in diet particularly in fruits, vegetables and spices), process flavour (arising in end products as a result of conventional processes), compounded flavour (intentionally added flavouring), taste modifiers and abnormal taste and taints. Some of the flavouring materials produced by processing are chocolate, cheese, blue cheese, yogurt, wine, aroma chemicals etc. The flavour industry has become a vital element in the growth and success of food and beverage industries worldwide. The flavours industry remains very country specific and complex, with product formulations and flavours varying from country to country, as well as from region to region within countries. Processed foods, their flavours and textures, are adapted to local consumer preferences. Local or traditional foods have unique flavours evolving from the indigenous climate, land, etc. Generally speaking, trends in flavours closely mirror those in the packaged food and drink market. This includes the trends toward premium quality, savoury, natural and authentic, and health and wellness. The global flavour industry can be characterized as highly technical, specialized, and innovative. This industry is highly competitive and concentrated, compared to other product categories within the food and beverage market. The global flavours market is predicted to grow at a Compound Annual Growth Rate (CAGR) of 2% per annum.
This book majorly deals with flavour in fruits and vegetables, additional pathways for vegetable flavour, change in food flavour after processing, flavours formed via fermentation, odd flavours in foods, odd flavours due to chemical changes in the food, relationships between the food and flavour manufacturers, flavour characters of herbs preparation of herbs for marketing, flavour constituents of grapes and wine, dried inactive yeast powder, synthetic flavouring materials, flavour potentiators, baked goods and bakery products, sugar and chocolate confectionery, techniques of sensory testing, fruit based products, gas chromatography, microbiological analysis
The present book contains formulae, processes of various flavours applied in food and beverage industries. This book is intended to be a practical companion to the flavourist, technologists, entrepreneurs, libraries or for those who are already in the field of manufacturing.

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  • The Complete Book on Gums and Stabilizers for Food Industry
  • The Complete Book on Gums and Stabilizers for Food Industry
The Complete Book on Gums and Stabilizers for Food Industry
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Book NameThe Complete Book on Gums and Stabilizers for Food Industry
PublisherAsia Pacific Business Press Inc.
BrandN/a
Country of OriginMade in India

Author: H. Panda
Format: Paperback
ISBN: 9788178331317
Code: NI231
Pages: 480
Price: Rs. 1,275.00   US$ 125.00

Published: 2010
Publisher: Asia Pacific Business Press Inc.
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Gums are plant flours (like starch or arrowroot) that make foods & other products thick. Gums are used in foods for many reasons besides being used as a thickener. Gums are important ingredient in producing food emulsifier, food additive, food thickener & other gum products. The main reason for adding a gum or hydrocolloid to a food product is to improve its overall quality. India is the largest producer of gums specially guar gum products. Similarly stabilizers are an indispensable substance in food items when added to the food items, they smoothens uniform nature and hold the flavouring compounds in dispersion. Gum technology stabilizers are carefully controlled blends of various food ingredients. Most processed foods need some sort of stabilization at some point during production, transportation, storage and serving. The science and technology of hydrocolloids used in food and related systems has seen many new developments and advances over recent years. The breadth and depth of knowledge of gums and stabilizers has increased tremendously over the last two decades, with researchers in industry and academia collaborating to accelerate the growth. Gums as food constituents or as food additives can influence processing conditions in the following ways; retention of water, reduction of evaporation rates, alteration of freezing rates, modification of ice crystal formation and participation in chemical reactions.
Some of the fundamentals of the book are functions of gum, typical food applications, gums in food suspensions, rheology and characters of gums, natural product exudates, flavor fixation, ice cream, ices and sherbets, gelation of low methoxyl pectin, seaweed extracts, microbial gums, transformation of collagen to gelatin, cellulose gums, dairy food applications, bakery product applications, analysis of hydrocolloids, gums in food products, general isolation of gums from foods, identification of gums in specific foods, group analysis and identification schemes, group identification methods, qualitative group analysis etc.
This book contains rheology of gums, plant sheet gums, microbial gums, cellulose gums and synthetic hydrocolloids different stabilizers used in food industry. The book will be very resourceful to all its readers, new entrepreneurs, scientist, food technologist, food industries etc.

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  • The Complete Book on Cashew (Cultivation, Processing & By-Products)
  • The Complete Book on Cashew (Cultivation, Processing & By-Products)
The Complete Book on Cashew (Cultivation, Processing & By-Products)
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Book NameThe Complete Book on Cashew (Cultivation,Processing & By-Products)
PublisherAsia Pacific Business Press Inc.
BrandN/a
Country of OriginMade in India

Author: Dr. H. Panda
Format: Paperback
ISBN: 9788178331560
Code: NI253
Pages: 640
Price: Rs. 1,775.00   US$ 150.00

Published: 2013
Publisher: Asia Pacific Business Press Inc.
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The Complete Book on Cashew (Cultivation, Processing & By-Products)


Now a day’s horticultural commodities getting export from India, among them cashew retain top position. For cashew cultivation certain parameters such as characteristics of cashew, weather condition, geographical location, propagation - layering, budding and grafting, nature of soil are the main to improve and increase the overall productivity of cashew with suitable planning of efficient water management. This book includes organic farming method of cashew. Three main cashew products are traded on the international market - raw nuts, cashew kernels and cashew nut shell liquid (CNSL). A fourth product - the cashew apple is generally processed and consumed locally.
This book is not only confined to the different methods of cashew processing but also describe about by-products obtained from cashew. The traditional method of cashew processing through which we get CNSL(Cashew Nut Shell Liquid),the major source of Cardanol. We also came to know about production of CNSL derivatives, polymerization of CNSL, rubber like elasticity products, styrene product of CNSL, multifunctional alcohol obtained from CNSL and lots of other information.
Cardanol is a phenolic lipid which is the byproduct of cashew nut processing. It has several uses and applications in chemistry, chemical industries, additives industries and fuel industries for low sulphur diesel fuel. This book contains the purification process of CNSL for isolation of cardanol, evaluation of copperised CNSL and neem oil as wood preservatives. It also provides a wide idea to their readers about its nutritional value, commercial exploitation, hygiene and safety issues, packaging and preservation, uses, manufacturers and suppliers of machinery of this process.
This book also engaged in quality control system, design and development of soft nano materials from CNSL cashew to play a vital role in nano technology. It covers all the area concerned in this field and presents a crystal clear overview on the process and its by-product from all possible aspects.

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  • The Complete Book on Spices & Condiments (with Cultivation, Processing & Uses) 2nd Revised Edition
  • The Complete Book on Spices & Condiments (with Cultivation, Processing & Uses) 2nd Revised Edition
The Complete Book on Spices & Condiments (with Cultivation, Processing & Uses) 2nd Revised Edition
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AuthorNIIR Board of Consultants & Engineers
LanguageEnglish
Brandn/a
Book NameThe Complete Book on Spices & Condiments (with Cultivation,Processing & Uses) 2nd Revised Edition
Colorwhite
Pages888
Country of OriginMade in India

Author: NIIR Board of Consultants & Engineers
Format: Paperback
ISBN: 9788178330389
Code: NI169
Pages: 888
Price: Rs. 2,275.00   US$ 200.00

Published: 2013
Publisher: Asia Pacific Business Press Inc.
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The Complete Book on Spices & Condiments (with Cultivation, Processing & Uses)
2nd Revised Edition 

The term spices and condiments applies to such natural plant or vegetable products and mixtures thereof, used in whole or ground form, mainly for imparting flavor, aroma and piquancy to foods and also for seasoning of foods beverages like soups. Usually spices are an ingredient used to season a dish in the meal during its preparation and condiments are for using at the table to enhance the dish as each individual's tastes prefer. The great mystery and beauty of spices is their use, blending and ability to change and enhance the character of food. Spices and condiments have a special significance in various ways in human life because of its specific flavours, taste, and aroma. Spices and condiments play an important role in the national economies of several spice producing, importing and exporting countries. India is one of the major spice producing and exporting countries. Most of the spices and herbs have active principles in them and development of these through pharmacological and preclinical and clinical screening would mean expansion of considerable opportunities for successful commercialization of the product. Spices can be used to create these health promoting products. The active components in the spices phthalides, polyacetylenes, phenolic acids, flavanoids, coumarines, triterpenoids, serols and monoterpenes are powerful tools for promoting physical and emotional wellness.
Some of the fundamentals of the book are definition of spices and condiments nomenclature or classification of spices and condiments, Indian central spices and cashew nut committee, origin, properties and uses of spices, forms, functions and applications of spices, trends in the world of spices, yield and nutrient uptake by some spice crops grown in sodic soil, tissue culture and in vitro conservation of spices, in vitro responses of piper species on activated charcoal supplemented media, soil agro climatic planning for sustainable spices production, potentials of biotechnology in the improvement of spice crops, medicinal applications of spices and herbs, medicinal properties and uses of seed spices, effect of soil solarization on chillies, spice oil and oleoresin from fresh/dry spices etc.
The present book contains cultivation, processing and uses of various spices and condiments, along with photographs of machinery/equipments with addresses of their manufacturers. The book is an invaluable resource for new entrepreneurs, agriculturists, agriculture universities and technocrats.

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  • Handbook on Manufacture of Indian Kitchen Spices (Masala Powder)
  • Handbook on Manufacture of Indian Kitchen Spices (Masala Powder)
  • Handbook on Manufacture of Indian Kitchen Spices (Masala Powder)
Handbook on Manufacture of Indian Kitchen Spices (Masala Powder)
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Name Of BookHandbook on Manufacture of Indian Kitchen Spices (4th Revised Edition)
AuthorNPCS Board of Food Technologists
Brandn/a
Country of OriginMade in India

Author: NPCS Board of Food Technologists
Format: Paperback
ISBN: 9788193733967
Code: NI307
Pages: 344
Price: Rs. 1,825.00   US$ 150.00

Published: 2020
Publisher: NIIR PROJECT CONSULTANCY SERVICES
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Handbook on Manufacture of Indian Kitchen Spices (Masala Powder) with Formulations, Processes and Machinery Details (Chaat Masala, Sambar Masala, Pav Bhaji Masala, Garam Masala, Goda masala, Pani Puri Masala, Kitchen King Masala, Thandai Masala Powder, Meat Masala, Rasam Powder, Kesari Milk Masala, Punjabi Chole Masala, Shahi Biryani Masala, Tea Masala Powder, Jaljeera Masala, Tandoori masala, Fish Curry Masala, Chicken Masala, Pickle Masala, Curry Powder)

Spices or Masala as it is called in Hindi, may be called the “heartbeat” of an Indian kitchen. The secret ingredient that makes Indian food truly Indian is the generous use of signature spices. From ancient times of the maharaja’s, spices have added unforgettable flavours and life to Indian cuisine. Indian spices offer significant health benefits and contribute towards an individual's healthy life. They add flavor and nutrients to dishes without fat or calories! A spice may be available in several forms: fresh, whole dried, or pre-ground dried. Generally, spices are dried.
A spice is a seed, fruit, root, bark, berry, bud or other vegetable substance primarily used for flavoring, coloring or preserving food. Spices are distinguished from herbs, which are parts of leafy green plants used for flavoring or as a garnish. Many spices have antimicrobial properties. Spices produce a vast and diverse assortment of organic compounds, the great majority of which do not appear to participate directly in growth and development.
There are a large number of various spices, used along with food such as Chilli (Mirchi), Turmeric (Haldi), Coriander (Dhania), Cumin (Jeera), Mustard (Rai), Fenugreek (Methi), Sesame (Til), Cardamon, Peppercorns (Kali Mirchi), Clove, Fennel (Saunf), Nutmeg and Mace etc. These spices give taste to the prepared food and at the same time give attractive colours and smell to the food.
Today, Indian spices are the most sought-after globally, given their exquisite aroma, texture, taste and medicinal value. India has the largest domestic market for spices in the world.

The book presents the fundamental concepts of Spices (Masala Powder) Indian Kitchen Spices product mix in a manner that new entrepreneurs can understand easily. It covers Formulation for spices i.e., Chaat Masala, Chana Masala, Sambar Masala, Pav Bhaji Masala, Garam Masala, Goda Masala, Pani Puri Masala, Kitchen King Masala, Thandai Masala Powder, Meat Masala, Rasam Powder, Kesari Milk Masala, Punjabi Chole Masala, Shahi Biryani Masala, Tea Masala Powder, Jaljeera Masala, Tandoori Masala, Fish Curry Masala, Chicken Masala, Pickle Masala, Curry Masala.
This book contains manufacturing process, Packaging and Labelling of Spices. The highlighting segments of this book are Spices Nutritional value, Special Qualities and Specifications, Cryogenic Grinding Technology, Food Safety Quality, BIS Specifications, Quality Control, Market, Sample Production Plant Layout and Photograph of Machinery with Supplier’s Contact Details. It also covers Good manufacturing practices in Food Industry, Case Study for Everest and MDH Masala and Top Spice Brands of India.
This book is aimed for those who are interested in Spices business, can find the complete information about Manufacture of Indian Kitchen Spices (Masala Powder). It will be very informative and useful to consultants, new entrepreneurs, startups, technocrats, research scholars, libraries and existing units.

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  • Modern Technology On Food Preservation (2nd Edition)
  • Modern Technology On Food Preservation (2nd Edition)
Modern Technology On Food Preservation (2nd Edition)
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Book NameModern Technology on Food Preservation (2nd Edition)
PublisherAsia Pacific Business Press Inc.
BrandN/a
Country of OriginMade in India

Author: NPCS Board
Format: Paperback
ISBN: 9788178330716
Code: NI88
Pages: 528
Price: Rs. 1,275.00   US$ 125.00
Published: 2012
Publisher: Asia Pacific Business Press Inc.
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Food Preservation has become an integral part of the food processing industry. There are various methods of food preservation; drying, canning, freezing, food processing etc. Food processing is one the method of food preservation which is the set of methods and techniques used to transform raw ingredients into food or to transform food into other forms for consumption by humans or animals either in the home or by the food processing industry. Canning is one of the various methods of food preservation in which the food is processed and then sealed in an airtight container. This process prevents microorganisms from entering and proliferating inside. Dehydration is the process of removing water or moisture from a food product. Food dehydration is safe because water is removed from the food. Freezing is also one of the most commonly used processes commercially and domestically for preserving a very wide range of food including prepared food stuffs which would not have required freezing in their unprepared state. Benefits of food processing include toxin removal, preservation, easing marketing and distribution tasks, and increasing food consistency. In addition, it increases seasonal availability of many foods, enables transportation of delicate perishable foods across long distances and makes many kinds of foods safe to eat by deactivating spoilage and pathogenic micro organisms. Nanotechnology exhibits great potential for the food industry. New methods for processing nanostructures are being developed having novel properties that were not previously possible. As such, due to the recent up gradation of preservation techniques, the preservation industry is also growing almost at the same rate as the food industry which is about 10 to 12% per year. The purpose of this book is to present the elements of the technology of food preservation. It deals with the products prepared from various fruits and vegetables commercially. Relevant information on enzymes, colours, additives, flavours, adulteration, etc., has been given. This book also contains photographs of equipments and machineries used in food preservation. This book will be very useful for new entrepreneurs, food technologists, industrialists, libraries etc.

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  • Potato and Potato Products Cultivation
  • Potato and Potato Products Cultivation
Potato and Potato Products Cultivation
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Name Of BookPotato and Potato Products Cultivation
AuthorNPCS Board of Consultants & Engineers
Published ByNIIR PROJECT CONSULTANCY SERVICES
Brandn/a
Pages560
Country of OriginMade in India

Author: NPCS Board of Consultants & Engineers
Format: Paperback
ISBN: 9788190439893
Code: NI199
Pages: 560
Price: Rs. 1,275.00   US$ 125.00

Published: 2007
Publisher: NIIR PROJECT CONSULTANCY SERVICES
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Potato ranks fourth position in the world after wheat, rice and maize as non cereal food crop. Potato is probably the most popular food item in the Indian diet and India is one of the largest producers of potato. It is used in many ways like vegetable, potato wafers/chips, powder, finger chips etc. Potato tubers constitute a highly nutritious food. It provides carbohydrates, vitamin C, minerals, high quality protein and dietary fiber. Potato is a rich source of starch and it is consumed mainly for its calorific value, also contains phosphorus, calcium, iron and some vitamins. Boiling potatoes increases their protein content and almost doubles their calcium content. It is vastly consumed as a vegetable and is also used in various forms such as starch, flour, alcohol, and dextrin and livestock fodder. It is estimated that about 25 % of the potatoes, which are spoiled due to several reasons, may be saved by processing and preservation of various types of processed products. The potatoes can be processed for preservation and value addition in the form of wafers/ chips, powder, flakes, granules, canned slices. Potato granules are used for the preparation of various recipes, to add to vegetable and non vegetable recipes and to enhance the quantity as well as to enrich the food value. There is a huge potential for processed potato products such as potato flakes, potato powder, frozen potatoes, frozen French fries, potato chips/wafers are one of the most popular snack items consumed throughout world. International trade in potatoes and potato products still remains thin relative to production, as only around 6 percent of output is traded. High transport costs, including the cost of refrigeration, are major obstacles to a wider international marketplace. The industry is still growing at a rapid pace where French fries are showing the highest growth followed by potato chips and potato powder/flakes. It is by far the largest product category within snacks, with 85% of the total market revenue.

This book basically deals with origin, evolution, history and spread of potato, potato products, quality requirements for processing, morphological, size and shape, defects, biochemical, dry matter, reducing sugars, phenols, inheritance, morphological attributes, tuber shape, growth cracks, hollow heart, internal rust spots, greening, biochemical attributes, glycoalkaloids, dry matter, reducing sugars, enzymic browning, development of varieties for processing, areas suitable for growing processing potatoes, processing quality of Indian potato varieties, processed potato products, dehydrated products at village level, potato chips, french fries and flakes commercial production, grading manual for frozen French fried potatoes for frozen French fried potatoes, areas of production, varieties, receiving, determining the quality and condition of raw potatoes for frying purposes, determining the quality and condition of raw potatoes for frying purposes, etc.
The present book covers complete details of potato cultivation and processing in proper manner. This book is an invaluable resource for agriculture universities, students, technocrats and entrepreneurs.

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  • Detailed Project Report On Curcumin Production Business
  • Detailed Project Report On Curcumin Production Business
Detailed Project Report On Curcumin Production Business
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BrandN/a
Country of OriginMade in India

Do you want to start business in Curcumin Manufacturing Industry? Today here you get to know about Curcumin Manufacturing Industry by us.

 

NPCS is a well-known technical consultancy that focuses on Project Reports Compilation, and we have been following a tight system and procedure to assure only top quality in accordance with our clients' expectations in this rapidly increasing and changing market. Today we'll show you how to Begin Manufacturing of Curcumin?

 

1.   What is Curcumin?

Curcumin is a polyphenol derived from a plant called Turmeric. The spice has a variety of uses from adding flavor and color to food to being used as a natural remedy for things like diarrhea and psoriasis.

 

2.   What is the Manufacturing Process of Curcumin?

The curcumin manufacturing process begins with drying and grinding of rhizomes. The dried powder is then extracted using ethanol or hexane. From there, it is concentrated by vacuum distillation to create a crude product. Then, purified curcuminoids are formed via several steps, including crystallization and purification. Finally, pure curcumin is isolated from other compounds in order to make specific curcumin products like supplements or cosmetics.

 

3.   What is The Market of Curcumin?

·         The market size of curcumin and its derivatives, used in pharmaceutical and nutraceutical applications, is expected to witness high growth potential over the forecast period. The product is also known for its anti-inflammatory and antioxidant properties. As it has no synthetic substitute, hence is expected to be consumed widely across food & beverages (F&B) application such as beverages, ice cream, bakery products etc.

·         It is estimated that by 2026, global Curcumin industry will reach US$ 1 756 million growing at a CAGR of 6.0% from 2017 to 2026.

 

Project Cost Estimation

 

Capacity:                        100 Kg/Day

Plant & Machinery:        216 Lakhs

Cost of Project:               487.33 Lakhs

Rate of Return:               26.51%

 

 

4.   How NPCS can Help You?

Curcumin Manufacturing Industry is one of the project reports by Niir Project Consultancy Services (NPCS). The project report covers all the aspects of business, from analyzing the market, confirming availability of various necessities such as plant & machinery, raw materials to forecasting the financial requirements. The project report by NPCS has benefited engineers, project consultants & industrial consultancy firms not only in India but worldwide. With the project reports on various business plans, NPCS also publishes technology, technical, reference, self-employment and startup books, directory, business and industry database, and a lot more which you can check on the official website. 

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  • Handbook on Spices
  • Handbook on Spices
Handbook on Spices
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Handbook on Spices

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Book NameHandbook on Spices
PublisherAsia Pacific Business Press Inc.
BrandN/a
Number Of Pages416
Country of OriginMade in India

  • Author: NIIR Board
    Format: Paperback
    ISBN: 8178330946
    Code: NI20
    Pages: 416
    Price: Rs. 975.00   US$ 100.00
    Published: 2010
    Publisher: Asia Pacific Business Press Inc.
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Ever since the commencement of civilization India has been the world's most preferred destination of spices. The variety and nature of spices available in India makes the country to stand out of the crowd in the international arena. Undoubtedly the country is one of the leading producers and exporters of spices in the world. Getting proper information on this sector of the economy is sure to benefit many budding entrepreneurs. Featured as one of the best sellers the Handbook on Spices is a book for all those thinking of penetrating into the sector and will act as an additional sources of information that are in this line of trade.
The book has covered more than 55 spices produced in the country some of which are Black Pepper, Cardamoms, Ginger, Turmeric, Chillies, Vanilla, Tamarind, Coriander, Cumin seeds, Fenugreek, Dill, Garlic, and Onion etc. Along with the list of spices it also provides information on climatic conditions and soil type required for these spices, the planting requirements, the storage condition, composition, uses, the botanical aspect and the varieties of the product available. The chapter on spices will also provide you information about the Diseases and Pests from which the spices have to be protected, wherever required the basis of grading of the spice is also mentioned. The chapters also deal in the quality improvement in Spices by the Solar Drying, Quality Standards for Ajowan Seed and its Powder, Value added Exportable Products from Spice.
The spices demand have increased a lot in the world on account of fact that there has been increasing inhabitation of Indian community in developed countries and recently developed taste for Indian delicacies in the international forum. With different climates in different parts of country, India has the potential to produce a variety of spices. Thus the spice market is having a lot of future prospects. This book inculcates the wide-range of information on cultivation and processing of main spices and condiments of India which have been playing imperative role in the development and growth of national economies of several spices producing, importing and exporting countries. This book will be helpful for new entrepreneurs, spice growers, technologists and those who are already in the spice production and are looking to expand further in the present line.

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  • Handbook on Fruits, Vegetables & Food Processing with Canning
  • Handbook on Fruits, Vegetables & Food Processing with Canning
Handbook on Fruits, Vegetables & Food Processing with Canning
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Book NameHandbook on Fruits,Vegetables & Food Processing with Canning & Preservation (3rd Edition)
PublisherAsia Pacific Business Press Inc.
BrandN/a
Country of OriginMade in India

  • Author: NPCS Board
    Format: Paperback
    ISBN: 9788178330839
    Code: NI19
    Pages: 688
    Price: Rs. 1,475.00   US$ 150.00
    Published: 2012
    Publisher: Asia Pacific Business Press Inc.
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Handbook on Fruits, Vegetables & Food Processing with Canning & Preservation (3rd Edition)

 Natural foods such as fruits and vegetables are among the most important foods of mankind as they are not only nutritive but are also indispensable of the maintenance of the health. India is the second largest producer of fruits and vegetables in the world. Fertile soils, a dry climate, clean water and abundant sunlight help the hard working farmers to produce a bountiful harvest. Although there are many similarities between fruits and vegetables, there is one important difference that affects the way that these two types of crop are processed like fruits are more acidic than vegetables. Food processing is the set of methods and techniques used to transform raw ingredients into food or to transform food into other forms for consumption. Food processing typically takes clean, harvested crops or butchered animal products and uses these to produce attractive, marketable and often long shelf-life food products. Canning is a method of preserving food in which the food is processed and sealed in an airtight container. Food preservation is the process of treating and handling food to stop or greatly slow down spoilage (loss of quality, edibility or nutritive value) caused or accelerated by micro organisms. One of the oldest methods of food preservation is by drying, which reduces water activity sufficiently to prevent or delay bacterial growth. Drying also reduces weight, making food more portable. Freezing is also one of the most commonly used processes commercially and domestically for preserving a very wide range of food including prepared food stuffs which would not have required freezing in their unprepared state. Fruits and vegetable processing in India is almost equally divided between the organized and unorganized sector, with the organized sector holding 48% of the share. The present book covers the processing techniques of various types of fruits, vegetables and other food products. This book also contains photographs of equipments and machineries used in fruits, vegetables and food processing along with canning and preservation. This book is an invaluable resource for new entrepreneurs, food technologists, industrialists etc.

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  • Projects on Food Processing and Agriculture Based Projects
  • Projects on Food Processing and Agriculture Based Projects
Projects on Food Processing and Agriculture Based Projects
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Land LocationPan India
Mode Of ServiceOffline
LanguageEnglish
Type Of Service ProviderResearch Company

 

Projects on Food Processing and Agriculture Based Projects, Snack Food, Frozen Food, Agro Processing Technology, Processed Food, Instant Food, Food Industry, Food Preservation, Canned Food, Packed Food, Ready to Eat Food, Cereal Food, Pickle, Spices, Grain Milling

Are you starting a new business, or already have an existing business? Our business plan enables you to develop a roadmap for your organisation in the longer term. You will certainly have the opportunity to develop new goals and also growth concepts in one solitary document. Every person, from the banks to possible financiers, will certainly need to take a look at your project report before they fork over any money. It's important to have a report that's clear, very easy to review as well as one that will certainly offer an actual understanding right into the business suggestions that you could have.

And before diversifying/venturing into any product, they wish to study the following aspects of the identified product:-

• Good Present/Future Demand

• Export-Import Market Potential

• Raw Material & Manpower Availability

• Project Costs and Payback Period

The detailed project report covers all aspect of business, from analyzing the market, confirming availability of various necessities such as Manufacturing Plant, Detailed Project Report, Profile, Business Plan, Industry Trends, Market Research, Survey, Manufacturing Process, Machinery, Raw Materials, Feasibility Study, Investment Opportunities, Cost and Revenue, Plant Economics, Production Schedule, Working Capital Requirement, uses and applications,  Plant Layout, Project Financials, Process Flow Sheet, Cost of Project, Projected Balance Sheets, Profitability Ratios, Break Even Analysis. The DPR (Detailed Project Report) is formulated by highly accomplished and experienced consultants and the market research and analysis are supported by a panel of experts and digitalized data bank.

Our financial project reports are made by professionals, contains every detail, accurate calculation, acceptable at bank, NBFCs, angel investors and venture capitalist worldwide.

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  • Detailed Project Report on Vegetables Processing Industry
  • Detailed Project Report on Vegetables Processing Industry
Detailed Project Report on Vegetables Processing Industry
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Type Of Service ProviderResearch Company
LanguageEnglish
Country of OriginMade in India

Vegetable processing industry not only has high market potential but also has great employment opportunities and its products can be easily exported to the world market. If you are interested in starting this business, here’s how to start a vegetable processing industry from scratch.  

Visit this Page for More Information: Start a Business in Fruits and Vegetables Processing Industry 

1st Ginger Processing Business

Ginger Processing is an excellent business idea. It is extensively used in various traditional foods, especially in Asia, to enhance taste, texture, and flavour, hence aiding the market growth. The market witnessed a CAGR of around 4.8%. The growing market for essential oils has created several new businesses opportunities in ginger processing. 

Watch Videos: Vegetable Processing Industry | 5 Profitable Business Ideas on Processed Foods and Vegetable 

2nd Onion Products Manufacturing Business

An onion products manufacturing business has many applications. Onions are important ingredients in cuisines, for example, and can be used to create onion powder, onion flakes and even powdered garlic. Other uses include flavor enhancers in soups, condiments and processed meats; they’re also used as antioxidants, preservatives and antifungal agents, Hence it is a profitable business to start. 

3rdGarlic Processing (Flakes, Paste & Powder) Business

Garlic is widely used for both culinary and medicinal purposes. Garlic powder has many applications in food. Garlic flakes are made by crushing garlic into thin flakes that can be added to dishes directly. Garlic paste is made from crushed garlic mixed with vegetable oil. The rising popularity of garlic products has created new business opportunities for entrepreneurs. 

4rd Potato Products Manufacturing Business

Starting Potato Products manufacturing business is not at all difficult. One can set up his own Potato processing plant for producing potato products like chips, flakes, French fries, powder etc. on small scale. If you have adequate capital at your disposal then setting up big Potato processing plant is also possible for producing potato products in large quantity.

5th Tomato Products Manufacturing Business

Tomatoes are nutrient-rich vegetables that are an essential part of any vegetable processing business. All around the world tomatoes are mainly used for preparing sauces, ketchups, soups and stews. Apart from these raw forms, tomato products such as canned tomato products and other preserved products like puree are also in demand.

 

Related Feasibility Study Reports: Fruits and Vegetables Value addition, Food Processing, Dehydration, Canning and Preservation, Processed Food Projects 

Niir Project Consultancy Services (NPCS) has prepared project report on Vegetable Processing Industry- Manufacturing Plant, Detailed Project Report, Profile, Business Plan, Industry Trends, Market Research, Survey, Manufacturing Process, Machinery, Raw Materials, Feasibility Study, Investment Opportunities, Cost and Revenue, Plant Economics. The project report provided by NPCS gives a detailed market review. The report analyses the market confirms the availability of various necessities such as plant & machinery, raw materials and tells about the forecasting financial requirements. A lot of professionals have taken benefit from the project reports if you are interested in the manufacturing business of Vegetable Processing or any other business get in contact with us from the official website of NPCS.

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  • Companies Database
  • Companies Database
Companies Database
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LocationPan india
Type Of Service ProviderResearch Company
Country of OriginMade in India

If you are an Entrepreneur and you would like to start Fruit Processing Industry then this article will help you to do that successfully. In this article we will provide you some of the best Business Ideas. You must read this article for more information.

Investing in a fruit processing business might be one of your most lucrative options for small-business investing. You’ll need to carefully consider what you want out of such an investment. Are you interested to see yourself running a giant processing plant? It is a good business investment opportunity because fruit demand continues to grow in most countries around world. In addition, growing awareness about natural ingredients has become a key driver for fruit juice sales growth globally. 

There are many different products derived from fruits, including fresh produce, juice, jam, canned fruit and many others. Here are 4 best business ideas to starting your own Fruit Processing business. 

Watch Videos: How to Start Fruit Processing Industry | Top 4 Business Ideas for Startup 

1st Fruit Juice Manufacturing Business

Fruit Juice business is expected to grow rapidly in developing countries such as China, India and Brazil. The market is further expected to grow at a CAGR of 2.1%. There are many different kinds of fruit juices can be produced, including orange juice, apple juice and cranberry juice. In addition to this, growth in the food and beverage industry is boosting the overall demand for fruit juices worldwide. 

2ndLemon Processing Business

Lemon is one of the most popular fruits among almost all countries. Every part of lemon is used in some or other way. Starting a lemon processing industry can be profitable for you. Lemon juice is also gaining popularity as an ingredient in many beauty products such as shampoos, conditioners, lotions, facial cleansers etc.

3rd Mango Processing Business

Mango is one of important fruit crop with high economic value in tropical and subtropical countries around world. If you are looking for starting new Mango Processing industry, there are ample opportunities in mango processing sector including various ready-to-drink processed fruit juice products like nectar, concentrate blends etc. that require less investment, quick returns on investments along with huge market opportunity in India & abroad in future years.

4th Fruits Dehydration Business

Fruit dehydration is one of the fruit processing businesses that are very popular in developing countries. Fresh fruits having short lifespan have added advantage to its substitute market of dried fruits. Additionally, increasing health awareness among consumers have a positive impact on the dried fruit market. 

Related Feasibility Study Reports: Fruits and Vegetables Value addition, Food Processing, Dehydration, Canning and Preservation, Processed Food Projects

 

Niir Project Consultancy Services (NPCS) has prepared project report on Fruit Processing Industry- Manufacturing Plant, Detailed Project Report, Profile, Business Plan, Industry Trends, Market Research, Survey, Manufacturing Process, Machinery, Raw Materials, Feasibility Study, Investment Opportunities, Cost and Revenue, Plant Economics. The project report provided by NPCS gives a detailed market review. The report analyses the market confirms the availability of various necessities such as plant & machinery, raw materials and tells about the forecasting financial requirements. A lot of professionals have taken benefit from the project reports if you are interested in the manufacturing business of Fruit Processing or any other business get in contact with us from the official website of NPCS.

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