ONION DEHYDRATION

Dehydrated  Onions  have been produced in  small  quantities since  the nineteenth century is dehydrated onions were  supplied to  British naval expeditions in the mid-nineteenth  century  and dehydrated onions have been produced in sizable quantities during subsequent  wars, primarily for consumption by armed forces,  but also for civilian use.  Since the quality of these products  when rehydrated  compared unfavourably with fresh vegetables or  other types  of  processed onions, their usage declined  rapidly  after each  war.   However the processing techniques  employed  in  the production of dehydrated onions have been improved greatly  since world  war II, particularly since the late nineteen fifties,  and as  a  result  the  quality of  dehydrated  vegetables  has  much improved.  At the same time the demand for convenience foods have been increasing and dehydrated onions have benefited accordingly.

PROJECT REPORT COVERS:

•     Introduction
•     Uses and Applications
•     Properties
•     Market Survey with future aspects
•     Present Manufacturers
•     B.I.S. Specifications
•     Manufacturing Process with Formulae
•    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.