Packaged juice market has charted a high growth trajectory, thanks to its easy availability, anytime-anywhere consumption, and convenience.

The packaged fruit juices market can be divided into three sub-categories: fruit drinks, juices and nectar drinks. Fruit drinks, which have a maximum of 30 percent fruit content, are the highest-selling category, with a 60 percent share of the market. Frooti, Jumpin, Maaza, etc. are the most popular products in this category. Fruit juices, on the other hand are 100 percent composed of fruit content and claim a 30 percent market share at present. In contrast, nectar drinks have between 25 and 90 percent fruit content, but account for only about 10 percent of the market.

The rising number of health-conscious consumers is giving a boost to fruit juices; it has been observed that consumers are shifting from fruit-based drinks to fruit juices as they consider the latter a healthier breakfast/snack option.

Dabur is the market leader in the Indian packaged juices market with its brands Real and Real Active. Other players include Parle, Fresh Gold, and Godrej. Some of the other brands of fruit juices and drinks include Frooti, Appy, Mazza, Minute Maid, Slice, Fresh Gold, and Del Monte. Considering the attractiveness of the segment, diversified consumer food companies such as ITC are working towards making a foray into packaged juices.

As per studies, the most preferred pack size is the individual (small) pack which is convenient, and easy to carry and consume. These are in great demand as out-of-home consumption is on the rise. Tetrapaks are most popular among manufacturers as well as consumers. Some companies are also offering their products in tins (eg Del Monte) and PET bottles (eg Mazza); however, they are more expensive than Tetrapaks, which adds to production costs and as a result, affects the market price.

Fruit juices have created a space for themselves in regular household menus, as a part of a family’s breakfast, social gatherings and evening snacks. As a result, consumers are picking up multiple family packs at one go, which is an emerging consumption trend.

There are several reasons behind the growth of the Indian packaged juices category: Changing consumer lifestyles, increased health awareness, hygiene concerns, growing category of informed buyers, rising disposable incomes, booming modern retail, habitual purchase and introduction to new flavours.

Among all challenges, it is difficult to control the cost of production at the price points of juices, primarily because of rising food inflation. The continuous, year-long supply of raw materials, and the non-stop production of juices for the full season, is another production-linked issue which needs to be managed carefully. Also of vital importance is controlling transportation and logistics costs.

Packaged juices are gradually cementing their place in the urban household in the metros and tier I cities; however, replicating the same success in tier II and III cities is still a struggle as residents in these regions still prefer fresh juices over packaged ones because they are comparatively cheaper, and also in sync with the traditional belief that juices are best consumed freshly pressed.

It is appropriate to say that the packaged juices market in India is still evolving. As there are many national and international brands on the verge of succeeding and expanding further into the field, new entrants can also cash in on this opportunity by positioning/promoting packaged and bottled fruit juices as part of the consumers’ daily diet. Simultaneously, it is critical to ensure affordability for consumers, while maintaining the hygienic aspects and quality of products throughout the year.

The commercial production of fruit juices began in Europe shortly after the term of the century when the Boehi process was developed for the storage of apple juices under Co2 and refrigeration. The bulk storage permitted distribution of juice in returnable bottles over an extended period. Prior to that time fruit juices were available for only short periods after harvest and before the onset of fermentation.

In the United States, the sale of bottled or canned juices-tomato, grape and citrus-started around 1929. During world war II, commercial Juice production was greatly increased and the market continued to expand in the postwar years through the application of new technologies.

A smoothie is a drink made from pureed raw fruit and/or vegetables, typically using a blender. A smoothie often has a liquid base such as water, fruit juice, plant milk, and sometimes dairy products, such as milk, yogurt, ice cream or cottage cheese. Smoothies may be made using other ingredients, such as crushed ice, sweeteners (honey or sugar), vinegar, whey powder, chocolate or nutritional supplements, among others by personal choice.

As products typically using raw fruits or vegetables, smoothies include dietary fiber (e.g. pulp, skin, and seeds) and so are thicker than fruit juice, often with a consistency similar to a milkshake. Smoothies, particularly "green smoothies" that include vegetables, may be marketed to health-conscious people for being healthier than milkshakes.

The healthfulness of a smoothie depends on its ingredients and their proportions. Many smoothies include large or multiple servings of fruits and vegetables, which are recommended in a healthy diet and intended to be a meal replacement. However, fruit juice containing high amounts of sugar can increase caloric intake and promote weight gain. Similarly, ingredients such as protein powders, sweeteners, or ice cream are often used in smoothie recipes, some of which contribute mostly to flavor and further caloric intake.

A green smoothie typically consists of 40–50% green vegetables (roughly half), usually raw green leafy vegetables, such as spinach, kale, swiss chard, collard greens, celery, parsley, or broccoli, with the remaining ingredients being mostly or entirely fruit. Wheatgrass and spirulina are also used as healthful ingredients. Most green leafy vegetables have a bitter flavor when served raw, but this can be ameliorated by choosing certain less-bitter vegetables (e.g. baby spinach) or combining with certain fruit (e.g. banana softens both the flavor and texture). Some blender manufacturers now specifically target their products towards making green smoothies and provide a booklet of recipes for them.

If the fruit ingredients and the green vegetable ingredients are both juiced ahead of time, the mixed juice doesn't even have to be blended like a smoothie, i.e. a green juice.

Many different smoothies are part of Indian, Mediterranean, and Middle Eastern cuisine. Fruit sharbat (a popular West and South Asian drink) sometimes include yogurt and honey, too. In India, the lassi is a smoothie or milkshake comprising crushed ice, yogurt, sugar and mango; in the south, pineapple smoothies made with crushed ice, sugar and no yogurt are common.

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Fruits and vegetables are seasonal as well as perishable in nature. Dehydration of seasonal fruits and vegetables are good bet for long term storage even upto 5 years or beyond if hermitically sealed and can be made available to the consumers during off season. There is immense scope of market for certain popular and high value dehydrated seasonal fruits and vegetables.

It is estimated that 70-80 percent of the Indian apple growers market their produce via organized marketing channels and approximately 85-90 percent of this fruit is consumed fresh - while the rest is exported, processed, or wasted.(source GAIN report of USDA) As per the latest estimates, by Central Institute of Post Harvest Engineering and Technology (CIPHET), Ludhiana. Hardly 2 per cent of perishable horticultural produce is processed to value added products. Hence, there is huge scope for processing of fruits and vegetables. At the same time, there is market glut during harvesting season and farmers are forced to sell their produce at throw away prices. Therefore, food processing industries can help farmers to get sure income for their produce and also avoid market glut.

PROPERTIES

Composition of the Apple Fruit:

The composition of the apple fruit varies with variety, climatic conditions during the growing season, and the stage of maturity. The analytical values fall within the following ranges; total solids, 13.6 - 26.0; total sugars (as invert sugar) 9.5 - 17.4; glucose, 2.5 - 5.6; fructose, 6.5 - 11.8; sucrose, 1.5 - 6.0; acids (as malic acid), 0.3 - 1.0; and tannin, 0.02 - 0.15%.

Sugars constitute c.80% of the total carbohydrates of ripe fruits. Fructose is the principal component (c.60%), followed by glucose (25%) and sucrose (15%). Arabinose, xylose, sorbitol, a cyclitol, and two ketose oligosaccharides are present in minor quantities. Other carbohydrates present are starch, dextrins, pectic substances, cellulose, hemicellulose and and pentosans. Starch and dextrins are almost completely hydrolysed into sugars during the maturation of fruits after harvest; a part of the hemicellulose is also transformed into sugars. The cellulose conten, however, remains almost constant while there is a gradual decline in the amolunt of pentosans. Ripe and mature apples contain (av. values): pentosans, 0.50; lignin, 0.40; and cellulose, 0.90%.

The pectin content of the edible portion of eating and cooking apples varies from 0.14 to 0.96% (as calcium pectate). The pectin content of the peel is higher than that of the flesh and during the ripening of the fruit, protopectin is changed into soluble pectin. The amount of toal pectic materials remains fairly constant until the apples become over-ripe and mealy, when soluble pectic substances break down into non-pectic constituents. The uronic acid content of apple pectin varies from 0.5 to 15%.

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Packaged juice market has charted a high growth trajectory, thanks to its easy availability, anytime-anywhere consumption, and convenience.

The packaged fruit juices market can be divided into three sub-categories: fruit drinks, juices, and nectar drinks. Fruit drinks, which have a maximum of 30 percent fruit content, are the highest-selling category, with a 60 percent share of the market. Frooti, Jumpin, Maaza, etc. are the most popular products in this category. Fruit juices, on the other hand, are 100 percent composed of fruit content, and claim a 30 percent market share at present. In contrast, nectar drinks have between 25 and 90 percent fruit content, but account for only about 10 percent of the market.

The post FRUIT JUICE AND SMOOTHIES appeared first on EIRI - eBooks and Project Reports.

It is projected that the domestic vegetable requirements will rise from current levels of 83-91 million tons to 151-193 million tons by 2030. Indian farmers today cannot meet the high domestic demand for vegetables, as India imports approximately $678 million of vegetables annually.

To increase domestic vegetable production, improvements are first needed in the vegetable seed industry. There are now more than 50 seed companies developing new vegetable varieties, with increased emphasis on high-yielding hybrids. The Indian Council of Agricultural Research has three major institutes for conducting research on vegetables: Indian Institute of Horticultural Research (IIHR) in Bangalore, Indian Institute for Vegetable Research (IIVR) at Varanasi, and Indian Agriculture Research Institute (IARI) in New Delhi. Almost all agricultural universities and the State Department of Agriculture are involved in vegetable research and development. Among the 25,000 plant scientists in India, at least 1,000 are conducting research on vegetables. To increase year-round vegetable consumption, the seasonality of production must be reduced. Processing can make vegetables more accessible year-round, but less than 7 per cent of India's vegetable production is processed. Another factor that limits consumption is post-harvest damage.

Currently 20-25 per cent of vegetables produced are lost due to poor post-harvest handling, and in the case of tomato and cabbage, Post- harvest losses are as high as 60 per cent. To remedy these losses, special cold storage vegetable markets and supermarkets are emerging in metropolitan areas. Specialized vegetable marketing centers are organized in strategic locations and vegetables farmers receive assistance to transport and systematically market their produce.

Banana is a globally important fruit crop with 97.5 million tones of production. In India it supports livelihood of million of people. With total annual production of 16.91 million tones from 490.70 thousand ha., with national average of 33.5 T/ha. Maharashtra ranks first in production with 60 T/ha. Banana contributes 37% to total fruit production in India.

Banana is one of the major and economically important fruit crop of Maharashtra. Bananas occupy 20% area among the total area under crop in India. Maharashtra ranks second in area and first in productivity in India. Jalgaon is a major Banana growing district in Maharashtra which occupy 50,000 hectares area under Banana. But most of Banana is grown by planting suckers. The technology development in agriculture is very fast, it results in developing Tissue Culture Technique.

Banana is highly nutritious and easily digestible than many other fruits. Digestion time of banana fruit is less (105 min) than apple (210 min). Bananas are popular for aroma, texture and easy to peel and eat, besides rich in potassium and calcium and low in sodium content.

INTRODUCTION
VITAMINS AND MINERALS
INTRODUCTION OF HONEY
INTRODUCTION OF BANANA
MARKET POTENTIAL OF VEGETABLE
FLOW – CHART SHOWING THE MAJOR ACTIVITIES
OF THE VEGETABLE PARK
OVERVIEW OF MANGO
MANGO IN INDIA
MANGO GROWING STATES IN INDIA
MANGO IN KERALA & SWOT ANALYSES
PROBLEMS IN MANGO PRODUCTION
REGIONAL COLLECTION CENTRES
ROUND THE YEAR UTILIZATION OF THE FACILITIES
COMMERCIAL VARIETY OF MANGO
VALUE ADDITION IN MANGO
MANUFACTURING PROCESS OF CANNED MANGO PULP
FLOW SHEET FOR PRODUCTION OF CANNED MANGO PULP
MANGO PULP MANUFACTURING
OUTLINE OF THE CANNING PROCESS
DETAILS OF CANNING
SPECIFICATIONS OF LACQUERED TIN CANS
FLOW SHEET OF MANGO PULP
POLLUTION CONTROL IN FRUITS & VEGETABLE PROCESSING PLANTS
COMPOSITION AND VARIETY OF ONION
ONION VARIETIES SUITABLE FOR DEHYDRATION
MARKET SURVEY OF BANANA AND BANANA PRODUCTS
EXPORT DATA OF BANANA POWDER
MARKET POSITION OF BANANA OF INDIA
TOP 5 COMMERCIALLY GROWN BANANA VARIETIES IN INDIA:
MARKET POSITION OF BANANA (GLOBAL)
VALUE ADDITION IN BANANA
BANANA PRODUCTS
PROCESSING DETAILS OF BANANA POWDER
PROPERTIES OF BANANA
COMPOSITION OF RIPE BANANA PER 100 GMS
FEATURES AND SPECIFICATIONS OF BANANA PULP
BANANA PROCESSING AND WASTE UTILIZATION
USES & APPLICATION OF BANANA PRODUCTS
METHOD OF HARVESTING AND POST HARVEST TECHNOLOGY
OF BANANA
POST HARVEST TECHNOLOGY
PRODUCTION TECHNOLOGY OF BANANA
A FLOW – CHART SHOWING THE MAJOR ACTIVITIES
OF THE BANANA PARK
UTILIZATION OF DIFFERENT PLANT PARTS OF BANANA
MANUFACTURING PROCESSES OF BANANA POWDER
PROCESS FLOW DIAGRAM OF BANANA POWDER
DETAILS OF BANANA POWDER
MANUFACTURING OF BANANA POWDER FROM BANANA PULP
MANUFACTURING PROCESS OF BANANA POWDER/FLOUR
PROCESS FLOW DIAGRAM OF BANANA FLOUR/POWDER
MANUFACTURING PROCESS OF BANANA PULP
PROCESS FLOW SHEET
MANUFACTURING PROCESS OF BANANA CHIPS
FLOW SHEET OF THE MANUFACTURING MACHINE
DETAILS OF BANANA PRODUCTS AND THEIR PROCESSES
MANUFACTURING PROCESS OF VEGETABLE DEHYDRATION
PROCESS FLOW DIAGRAM
MANUFACTURING PROCESS OF POTATO DEHYDRATION
PROCESS FLOW DIAGRAM
MANUFACTURING PROCESS OF GARLIC DEHYDRATION
PROCESS FLOW DIAGRAM
MANUFACTURING PROCESS OF ONION DEHYDRATION
PROCESS FLOW DIAGRAM
PROCESS IN DETAILS OF DEHYDRATION OF VEGETABLES
PROCESS FLOW DIAGRAM FOR DEHYDRATION OF FRUITS
& VEGETABLES BY VACUUM DRYING METHOD
FUTURE POTENTIAL OF BEEKEEPING IN INDIA
TOP GLOBAL PRODUCER OF HONEY
WORLD SCENARIO OF HONEY
COMPOSITION OF HONEY
PROPERTIES OF HONEY
USES & APPLICATIONS OF HONEY
HONEY IN BAKING
HONEY IN CONFECTIONERY
CLASSIFICATION OF HONEY
GRADES OF HONEY
CHARACTERISTICS AND COMPOSITION OF BEESWAX
BEEKEEPING & HONEY PROCESSING
HONEY EXTRACTION
VALUE ADDED PRODUCTS FOR HONEY
METHOD OF HONEY PRODUCTION & PROCESSING
INTERNATION SCENARIO OR COCONUT
SCENARIO OF COCONUT IN INDIA
MANUFACTURING PROCESSES OF COCONUT PRODUCTS
MANUFACTURING PROCESS OF MANGO JAM
MANUFACTURING PROCESS OF DRIED MANGO POWDER (AMCHUR)
PLANT LAYOUT
SUPPLIERS OF PLANT AND MACHINERY FOR HONEY PROCESSING
LIST AND COST OF PLANT AND EQUIPMENTS

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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