POTATO CHIPS AND CRISPS

When American-style potato chips were introduced in Great Britain in the 1920s, to avoid confusion with the established term “chip potatoes” they were called potato crisps or simply crisps. Over time, though, these clearly drawn distinctions became blurred. For instance, British-style batter-fried fillets and fried potatoes have become popular in the United States and Canada, and even on the western side of the Atlantic they’re called “fish and chips.” Similarly, when thin French fries—along with hamburgers and other American fast foods—went global, the word “fries” became the standard term in many English-speaking countries (at least in fast-food outlets). Likewise, as American snack foods were marketed overseas, the term potato chips was adopted throughout the world, even in the United Kingdom—although most people there do still call them “crisps.”

The creators of novel potato-based snacks have introduced some new coinages to the world of chips and crisps. In 1967, General Mills introduced Chipos, said to be tastier, crisper, lighter, and less oily because they were fried much faster than traditional potato chips. Two years later Procter & Gamble introduced Pringles, made from dehydrated and reconstituted potatoes. Pringles are uniform in size and shape, so they can be stacked and packaged in a tube. Chipos didn’t make the cut as a commercial product. Pringles were a tremendous success and are sold all over the world, but apparently the time has not arrived for them to be enshrined in an Oxford dictionary.

Potato is widely consumed as food all over the world. Cooked potatoes, in various forms are offered in restaurants and refreshment stalls and variety of processed potato products are available in the market.  Surplus and cull potatoes are used as feed for livestock and also as raw material for the manufacture of starch, ethyl alcohol and a few other industrial products.

INTRODUCTION
WHAT IS THE DIFFERENCE BETWEEN CRISPS AND CHIPS?
B.I.S SPECIFICATIONS
MARKET SURVEY
FOR INDIANS, ANY TIME IS SNACKS TIME!
LIPCHIP POTATO CHIPS IN FOUR FLAVOURS
INDIAN POTATO TO GO GLOBAL WITH GAP CERTIFICATIONS
VIMAL OIL TO ENTER SNACK FOOD MARKET
PACKAGING REQUIREMENTS FOR FRIED POTATO CHIPS
PHYSICO-CHEMICAL CHANGES DURING STORAGE    22
MANUFACTURERS/EXPORTERS/SUPPLIERS OF POTATO CHIPS/CRISPS
MANUFACTURING PROCESS
(1)  SORTING, CLEANING & WASHING:
(2)  SLICING AND WASHING
(3)  DRYING OF SLICES:
TREATING WITH CHEMICALS:
CHIP FRYING:
BATCH FRYING METHOD:
METHOD OF BATCH PROCESSING:
PACKAGING:
FLOW DIAGRAM
PRINCIPLES OF PLANT LAYOUT
MAJOR PROVISIONS IN ROAD PLANNING FOR MULTIPURPOSE SERVICE ARE:
PLANT LOCATION FACTORS
PRIMARY FACTORS
SPECIFIC FACTORS
EXPLANATION OF TERMS USED
IN THE PROJECT REPORT
PROJECT IMPLEMENTATION SCHEDULES
INTRODUCTION
PROJECT HANDLING
PROJECT SCHEDULING
PROJECT CONSTRUCTION SCHEDULE
TIME SCHEDULE
SUPPLIERS OF PLANT & MACHINERY
PACKAGING MACHINERY SUPPLIERS
SUPPLIERS OF PLANT AND EQUIPMENTS (INDIAN)
PACKAGING MATERIALS FOR FOOD
IMPORTED PLANT & MACHINERY
DESCRIPTION OF MACHINERIES
OPTIONAL EQUIPMENT AVAILABLE
PACKAGING SECTION

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