MANUFACTURE OF JUICE CONCENTRATE OF DRIED MAHUA FLOWER

Madhuca indica J F Gmel.Syn. M. iatifolia Macb. Also known as mahua or “butter nut” is a largetropical evergreen tree of about 17-20m belongs to family Sapotaceae. It is found in the dry deciduous forests of India, Nepal and Srilanka. In India, it is mainly found in the states of uttar Pradesh, Madhya Pradesh, Orissa, Jharkhand, Chhattisgarh, Gujarat, Andhra Pradesh, Maharashtra, Bihar, West Bengal and Karnataka. This tree is mainly valued for its flower and seed. It is very important for poor and has religious and aesthetic value in the tribal culture. Mostly tribal people uses mahua flowers as a sweetener in the preparation of many local dishes like halwa, kheer, puri, and burfi. Mahua flowers are well known for their high reducing sugar and nutrient content. It is reported by various researchers that it contain sapogenins, triterpenoids, steroids, saponins, flavonoids and glycosides. The tribal consider the mahua tree and mahua drink as a part of their cultural heritage.

Mahua Flower: In Sanskrit madhu means honey and this is how the tree got its botanical name. Mahua flowers are small, cream coloured and produced in clusters at end of branches that appear in the months of March and April and fruits in the months of May and June. The mahua flower is edible and is a food item for tribals. These flowers are then collected in bamboo baskets mostly by tribal women and children. Flowers are then spread on pre cleaned ground for sun drying. During this process flowers shrink in size and turn reddish brown in colour. The characteristic odour increases after drying of flowers. These flowers are sweet in taste and have characteristic flavor.

Mahua flower (Madhuca indica) is the most important livelihood for the tribal’s Mahua is rich in reducing sugar, protein, vitamins and some minerals like Calcium, Phosphorus and Iron. So it is considered as the complete food for human beings. Apart from this it also has some medicinal effect which is useful in the treatment of several diseases like skin disease, piles, bronchitis and cough, pierced thorn, eye disease etc. Thus, mahua flower are used to make syrup for medicinal purposes and it can also be fermented for the production of alcoholic drink that is mahua (country liquor). The liquor produced is colourless, strong and has a whitish tinge. Along with these properties it can be processed into nutraceutical food products which mainly helps in fighting with the severe and most common problem in tribals which is “Malnutrition.”

Madhuca longifolia is an Indian tropical tree found largely in the central and north Indian plains and forests. It is commonly known as mahua, mahwa or Iluppai. It is a fast-growing tree that grows to approximately 20 meters in height, possesses evergreen or semi-evergreen foliage, and belongs to the family Sapotaceae. It is adapted to arid environments, being a prominent tree in tropical mixed deciduous forests in India in the states of West Bengal, Chhattisgarh, Jharkhand, Uttar Pradesh, Bihar, Maharashtra, Telangana, Madhya Pradesh, Kerala, Gujarat and Orissa

The mahuwa flower is edible and is a food item for tribals. They are used to make syrup for medicinal purposes.

They are also fermented to produce the alcoholic drink mahuwa, a country liquor. Tribals of Bastar in Chhattisgarh and peoples of Orissa, Santhals of Santhal Paraganas (Jharkhand), Koya tribals of North-East Andhra Pradesh (vippa saara: and tribals of North Maharashtra consider the tree and the mahuwa drink as part of their cultural heritage. Mahuwa is an essential drink for tribal men and women during celebrations. The main ingredients used for making it are chhowa gud (granular molasses) and dried mahuwa flowers.

The liquor produced from the flowers is largely colourless, with a whitish tinge and not very strong. The taste is reminiscent of sake with a distinctive smell of mahua flowers. It is inexpensive and the production is largely done in home stills.

Mahua flowers are also used to manufacture jam, which is being made by tribal cooperatives in the Gadchiroli district of Maharashtra.

INTRODUCTION
SPECIES OF MAHUA PLANT
CHEMICAL COMPOSITION AND COMPARATIVE NUTRITIONAL ANALYSIS
NUTRITIONAL AND MEDICINAL ASPECT OF MAHUA
USES AND APPLICATION
MARKET SURVEY
AVAILABLE TECHNOLOGIES AND SELECTION OF TECHNOLOGY
OVERVIEW OF FRUIT JUICE IN INDIA
PRESENT STATUS AND FUTURE PERSPECTIVE OF MAHUA FLOWER
MANUFACTURING PROCESS OF JUICE CONCENTRATE
FROM MAHUA FLOWER
IMPORTANT STEPS INVOLVED IN PROCESSING OF JUICE CONCENTRATE
DIFFERENT OPERATION AND THEIR DETAILS FOR MAHUA
JUICE EXTRACTION AND CONCENTRATION
METHOD OF CONCENTRATION
PROCESS FLOW DIAGRAM
PLANT LAYOUT
PRINCIPLES OF PLANT LAYOUT
PLANT LOCATION FACTORS
EXPLANATION OF TERMS USED IN THE PROJECT REPORT
PROJECT IMPLEMENTATION SCHEDULES
ADDRESSES OF RAW MATERIALS SUPPLIERS
SUPPLIERS OF PLANT AND MACHINERY
SUPPLIERS OF PLANT AND MACHINERY (IMPORTED)

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