By  performing the  number of food processing techniques  and training   the   entrepreneurs    are   able   to   assess   both technologically  and qualitatively the merits of most  economical procedure  and  technique which ultimately serves as  a  stepping stone to accomplish higher objectives in food processing.

1. INTRODUCTION
2. OBJECT OF FOOD PROCESSING AND TRAINING CENTRE
3. FUTURE NEED OF FOOD PROCESSING AND TRAINING CENTRE
4. B.I.S. SPECIFICATION
5. ELIGIBILITY & PATTERN OF ASSISTANCE FOR SETTING UP
FOOD PROCESSING & TESTING CENTRE (F.P.T.C)
6. MARKET SCOPE
7. PRESENT FOOD PROCESSING & TRAINING CENTRE (C.F.T.R.I)
8. SOME MAJOR RESEARCH AREAS IN FOOD PROCESSING
9. CREATION OF INFRASTRUCTURE FACILITIES FOR RUNNING DEGREE
DIPLOMA COURSES AND TRAINING PROGRAMMES FOR FOOD PROCESSING
10.SENSORY ANALYSIS AND CONSUMER EVALUATION IN FOOD PROCESSING
AND TRAINING CENTRE
11.ASPECTS OF FOOD ENGINEERING IN FOOD PROCESSIG AND
TRAINING CENTRE
12.FOOD NUTRITION,FUNCTIONAL FOODS AND NEUTRACTRACEUTICALS
13.OBJECTIVES OF FOOS PROCESSING & TRAINING CENTRE
14.TRAINING PROGRAMMES SPONSORED BY MINISTRY OF FOOD
PROCESSING INDUSTRIES
15.SOME GENERAL LAB TESTING OPERATIONS FOOD PROCESSING AND
TRAINING CENTRE
16.MANUFACTURING PROCESS OF PICKLES & TOMATO SAUCES
17.MANUFACTURING PROCESS OF FRUIT JUICE
18.SUPPLIERS OF PLANT & MACHINERY

APPENDIX – A :

1.      COST OF PLANT ECONOMICS
2.      LAND & BUILDING
3.      PLANT AND MACHINERY
4.      FIXED CAPITAL INVESTMENT
5.      RAW MATERIAL
6.      SALARY AND WAGES
7.      UTILITIES AND OVERHEADS
8.      TOTAL WORKING CAPITAL
9.      COST OF PRODUCTION
10.      PROFITABILITY ANALYSIS
11.      BREAK EVEN POINT
12.      RESOURCES OF FINANCE
13.      INTEREST CHART
14.      DEPRECIATION CHART
15.      CASH FLOW STATEMENT
16.      PROJECTED BALANCE SHEET

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This type of sugar is considered unrefined and is produced by boiling raw sugar cane or palm juice in iron pans. It is then formed into blocks. Because it does not go through additional processing, it does retain some of the natural vitamins and minerals of the ingredients used, though boiling the juice does deplete some of these. Many people do consider jaggery healthier than more refined sugar since it is less stripped of natural nutrients.

1.    INTRODUCTION
2.    PROPERTIES
3.    USES & APPLICATION
4.    B.I.S. SPECIFICATIONS
5.    MARKET SURVEY
6.    PRESENT MANUFACTURERS OF JAGGERY
7.    VARIETIES OF SUGARCANE
8.    PROCESS OF MANUFACTURE
9.    PROCESS FLOWSHEET OF GUR/JAGGERY MANUFACTURING
10.    PRINCIPLES OF PLANT LAYOUT
11.    PLANT LOCATION FACTORS
12.    EXPLANATION OF TERMS USED IN THE PROJECT REPORT
13.    PROJECT IMPLEMENTATION SCHEDULES
14.    PLANT LAYOUT
15.    PLANT AND MACHINERY SUPPLIERS FOR JAGGERY
16.    SUPPLIERS OF RAW MATERIALS

APPENDIX – A :

.      COST OF PLANT ECONOMICS
2.      LAND & BUILDING
3.      PLANT AND MACHINERY
4.      FIXED CAPITAL INVESTMENT
5.      RAW MATERIAL
6.      SALARY AND WAGES
7.      UTILITIES AND OVERHEADS
8.      TOTAL WORKING CAPITAL
9.      COST OF PRODUCTION
10.      PROFITABILITY ANALYSIS
11.      BREAK EVEN POINT
12.      RESOURCES OF FINANCE
13.      INTEREST CHART
14.      DEPRECIATION CHART
15.      CASH FLOW STATEMENT

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DETAILED FEASIBILITY REPORT COVERS:

• Introduction
• Uses and Applications
• Properties
• Market Survey with future aspects
• Present Manufacturers
• B.I.S. Specifications
• Manufacturing Process with Formulae
• Plant Layout
• Cost Economics with Profitability Analysis
• Capacity
• Land & Building Requirements with Rates
• List & Details of Plant and Machinery with their Costs
• Raw Materials
• Details/List and Costs
• Power & Water Requirements
• Labour/Staff Requirements
• Utilities and Overheads
• Total Capital Investment
• Turnover
• Cost of Production
• Break Even Point
• Profitability
• Land Man Ratio
• Suppliers of Plant & Machineries and Raw Materials.

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