Additional information
| Plant Capacity | 5.00 TONS/day |
|---|---|
| Land and Building | (4000 Sq.Mtr) |
| Plant & Machinery | Rs. 5.23 Cr |
| Rate of Return | 36% |
| Break Even Point | 42% |
| profit on sales per year | Approx Rs. 5.50 Cr |
COCOA BUTTER AND COCOA POWDER
The project report includes Present Market Position and Expected Future Demand, Market Size, Statistics, Trends, SWOT Analysis and Forecasts. Report provides a comprehensive analysis from industry covering detailed reporting and evaluates the position of the industry by providing insights to the SWOT analysis of the industry.
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Cocoa is the product of the fruit of the cocoa tree (lat. Theobroma cacao), which requires a hot, wet climate, a mean shade temperature of 27°C, and well-distributed rainfall. This is why it can only be grown in regions within 20º latitude of the Equator.
Although the cocoa tree is indigenous to Latin America, Africa today accounts for 70% of the world’s cocoa bean production. Cocoa farming is mostly manual, requiring significant expertise and most cocoa in Africa is grown on small family farms of 2-5 hectares. Next to the Ivory Coast and Ghana, other major cocoa producing countries are Nigeria, Cameroon, Indonesia, Papua New Guinea, Malaysia, Ecuador, Brazil and Colombia.
The cocoa is a very unusual looking tree, with yellow, green and red coloured fleshy fruit pods, about 25 cm long, hanging directly from its trunk and branches. The cocoa beans are embedded within a sticky, white, sweet tasting pulp. At harvest, the cocoa bean has to have reached the proper level of ripeness as under-ripe or over-ripe pods will have a negative impact on the bean’s cocoa flavour.
Raw cocoa beans are bitter and quite inedible. Two processes are required to turn the raw bean into the raw material for chocolate: fermentation and drying. Once the beans have been removed from the pods they are stacked, covered and left to ferment for 3-9 days. The process generates high temperatures of about 50ºC activating enzymes in the beans to form compounds that produce the chocolate flavour when the beans are roasted. The fermentation process must have been concluded properly. Too little fermentation and the desired cocoa taste does not develop fully, too much fermentation and undesirable “off tastes” develop.
PROPERTIES, USES & APPLICATION
B.I.S. SPECIFICATION
TABLE-1 REQUIREMENTS FOR COCOA BUTTER
DETERMINATION OF REFRACTIVE INDEX:-
DETERMINATION OF MELTING POINT:-
DETERMINATION OF FREE FATTY ACIDS:-
DETERMINATION OF SAPONIFICATION VALUE:-
DETERMINATION OF UNSAPONIFIABLE MATTER:-
SAMPLING OF COCOA BUTTER:-
PREPARATION OF TEST SAMPLES AND REFEREE SAMPLE:-
RAW MATERIALS
MARKET SURVEY
EXPORT DATA OF COCOA POWDER
EXPORT DATA OF COCOA BUTTER
GLOBAL COCOA PRODUCTION (1000 MT)
GLOBAL SCENARIO OF COCOA AND COCOA PRODUCTS
OVERVIEW OF BISCUIT INDUSTRY IN INDIA
MANUFACTURING PROCESS OF COCOA BUTTER AND POWDER (NATURAL PROCESS)
PROCESS FLOW DIAGRAM
PRODUCTION PROCESS OF DUTCH COCOA
PROCESSING DETAILS OF COCOA BUTTER AND POWDER
PRINCIPLES OF PLANT LAYOUT
PLANT LOCATION FACTORS
EXPLANATION OF TERMS USED IN THE PROJECT REPORT
PROJECT IMPLEMENTATION SCHEDULES
SUPPLIERS OF RAW MATERIALS
SUPPLIERS OF PLANT AND MACHINERIES (IMPORT)
SUPPLIERS OF PLANT AND MACHINERIES
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
