AGRO BASED FOOD PROCESSING INDUSTRY

INTRODUCTION: The Agro based Food Processing Industry is one of the important group of Village Industries working under preview of KVIC for up- liftmen of poor villages and traditional farmers. It has significant linkages with agriculture. The industry extends a substantial support in the quality if life of our rural messages. The activities under ABFPI occupied a pivotal position in the economics of the country.

Keeping in the view of the important of the Village Industries, the KVIC has introduced different V.I. Groups clubbing by unique V.I. activities. The Agro Based food Processing Industry in one of such group covers the Village Industries like Processing of Cereals and pluses industry, Palmgur industry. Village Oil Industry, Gur Khadsari Industry and Fruit & vegetables processing Industry.

AIMS & OBJECTIVES:

To create more employment opportunities in Rural Areas by establishing village Industries units.

To prevent a stage of natural raw materials like several types of fruits and Vegetables, Pulses, cereals, Spices, milk, cane Juice, Neera, Non edible Products of Palrn tree and Oil Seeds etc, by Processing into value Added products.

To support economic growth of the Nation. Technology transfer and its up- gradation from time to time.

SOME HABITS ABOUT AGRO FOOD PROCESSING INDUSTRY:

Agro Based Food Processing Industry occupies 5th place in the country. It contributes about 14% of total industrial Production and 5.5% of gross domestic products (GDP).

Presently only 2% of total production of fruits and vegetables is processed, which is very less in comparison with other develop countries where this percentages 50% to 80%.

Agro Based Food Processing Industry gains much significance in the Indian context due to cay high employment, largely due to its moral base and scope for high value added is with low capital input.

Agro Based Food Processing Industry has vast potentiality to make valuable contribution to "Food Security" of the Nation with efficient Food Processing and preservation.

Development of Agro Based Food Processing industry will provide benefit to the rural Economics of the country.

Development of agro Based food Processing industry will help farmers in realization of better value of their produce and it will save the wastage of agriculture produce proper handing, transportation and processing facilities

Processing of Cereals and Pulses Industry: Processing of rice, Cereals and pulse, Poha, Murmura, Masala, Bakery Products, Papad, Badi, Daliya, noodles, Popcorn, power atta Chakki, Besan, Farsan, Namkin, Etc.

FRUIT AND VEGETABLES INDUSTRIES: Processing of jam, Jelly,, juice, Cordials, Pickles, Sauces and ketchup, chips, wafers, Preservation and Canning of twits and vegetables, Mushroom, Cashew nut, Processing of Milk and Milk Based Products like Paneer, Curd, Ghee, Butter, Shrikhand and sweets etc.

VILLAGE OIL INDUSTRY: Processing of Edible Oils like Ground Nut, Mustard, Coconut, Sunflower etc., processing of oil cakes. Menthol Oil, Crystal and Flakes etc.

PALM GUR INDUSTRY: Processing of Edible Produce Mom Neera i.e., Palm Jaggery, Palm Sugar, Palm Candy, Palm Sugar Jam and Jelly, Palm Sugar Confectionary Items etc. Processing of Non Edible Products like Palm Leaf Fancy and Utility Articles, Palmyrah Fibrem Palm Fibre, Brushes and Brooms etc.

GUR KHANDSARI INDUSTRY: Catering and Processing of Cane Juice, Cane Sugar, Our and khandsari, Chikkies, Confectionary Items, Indian Sweets etc.

SCOPE FOR GENERATING SELF EMPLOYMENT UNDER KHADI AND V.I SECTOR THROUGH AGRO BASED FOOD PROCESSING INDUSTRY:

The agro Negro Based Food Processing Industry under KVIC Sector is one of the group of V.I. engaged with the activities of Fruit and Vegetables Processing. Processing Edible Oil.Processing of Gur and Khandsari. Palm Gur and Palm Products and Milk Based Products etc.

Almost all the activities under Village Industries and having Traditional background and produce one of daily consumption in nature in day to day life of every people in respect of their economic condition.

The availability of raw materials, labour etc. is adequate and in abundance. The technology of process adopted in Village Industries Sector is very easy and

easily accessible to a common who are basically acquainted with traditional background right from their clued hood and familiar with products.

By procuring Training from the reputed Training Institute any promising entrepreneur can be able to gain the knowledge for establishing the unit to carry out the activities under the Industries at Commercial Level.

EXISTING PATTERN FOR FINANCING UNDER VILLAGE INDUSTRIESSERVITOR:

Programme was implemented as per the approved Pattern of Financial Assistance from KVIC Funds up to 1994-1995.

Later, during 1996-1997 onwards the funds were provided under Consortium Bank Credit Scheme as per the project Based Financial Assistance up to October, 1998.

Again, the 1997 onwards funds are providing to the entrepreneurs as per the Project Based Financial Assistance through Nationalize Banks under REGP i.e.,

Rural Employment Generation Programme - Margin Money Scheme subject to the maximum ceiling limit up to Rs. 25.00 Lakhs as total cost of Project.

Out of total project cost the share of beneficiary shall be 5 to 10%, Banks 90 to 95% and adjustable Margin Money from KVIC Resources 25 to 30 %.

Any V. I. Products can be produced under the scheme except the products listed under the Negative List such as processing of meat/ meat products, Alcoholic Liquor, Tobacco Products and the products related to the pollution of environment etc.

POTENTIAL AREA UNDER AGRO BASED FOOD PROCESSING INDUSTRIES:

FRUIT AND VEGETABLES PROCESSING INDUSTRY: Maharastra, Gujrat. Nagaland, Himachal Pradesh, Haryana, Jammu and Kashmir. Rajasthan, Bihar, West Bengal, jharkhand, Andhra Pradesh, Kerala, Karnataka, Tamil Nadu, Uttaranchal , Uttar Pradesh, Madhya Pradesh, Tripura.

PROCESSING OF CEREALS & PULSES INDUSTRY: Andhra Pradesh, Assam, Bihar, Gujrat, Haryana, Jharkhand, Kerala, Karnataka, Madhya Pradesh, Maharastra, Nagaland, Orissa, Punjab, Rajasthan, Tripura, Tamil Nadu, Uttar Pradesh, West Bengal etc.

VILLAGE OIL INDUSTRY: Andhra Pradesh, Bihar, Delhi, Gujrat, Haryana, Jharkhand, Karnataka, Kerala, Madhya Pradesh, Manipur, Meghalaya, Maharashtra, Punjab, Rajasthan, West Bengal, etc.

PALMGUR INDUSTRY: Andhra Pradesh, Bihar, Delhi, Gujrat, Kerala, Karnataka, Madhya Pradesh, Maharashtra, Nagaland, Rajasthan, Tamil Nadu, Tripura, Uttar Pradesh, West Bengal etc.

GUR KHANDSARI INDUSTRY: Andhra Pradesh, Haryana, Himachal Pradesh, Madhya Pradesh, Maharastra, Manipur, Punjab, Uttar Pradesh, Tamil Nadu etc.

LICENCE REQUIRED FOR ESTABLISHMENT OF ARFPI UNIT: To set up the unit under Processing of Cereals and Pulses Industry and Village Oil Industry Agmarking of the Products by B.S.I. is necessary. Whereas, in case of unit of FVPI, FPO Licence is mandatory in addition to Trade Licenses and Agmarking.

To set up the unit under Palm Gur Industries and Gur Khandsari Industry Authorized Licence from Excise Department is also necessary in addition to Trade Licenses and Agmarking.

FOOD MISSION:

To strengthen the Traditional Activities under village industries, some action have been intiated by the KVIC, such as introduction of Common Brand Name of KVI Products as “ Sarvodaya”, Khadi", "Deshi Aahar" etc.

To increase the self life of Neera a S & T Project for Neera Preservation has already been undertaken by KVIC in co-ordination with National Chemical Laboratory, Pune, in the name of “improved Quality & Storage Stability of Neera by Membrane Filtration".

To improved the Quality of Bakery Products and its value addition a S & T Project has already been completed by KVIC in Co-ordination with CFTRI, Mysore in the "Honey Based Bakery Products".

To increase the sale and improved the quality of non edible product like palm fibre and other articles in the International Market and UNDP- KVIC project has already been completed in co-ordination With National Institute of Design, Ahmedabad.

To operate the design related initiative KVIC is now commencing scheme called as "Product development, Design Intervention and Packaging" in KVI Sector under the Assistance (KVIC Grand) limited to Rs. 2.00 Lakhs or 75% of the total Proiect cost which ever is less.

To extend technological services in the KVI Sector, the KVIC has set up a National Level institute named as "Mahatma Gandhi Institute of Rural Industrialization (MGIRI)" at Wardha in addition to establishing MDTCs, through out the country.

To provide the Common Facility such as supply of raw material, Semi Finished Products, Technical know how and Upgraded Method etc., KVIC has established Several Common Facilities Centre, through out the county in co-ordination with leading NGO and SHG, DAI etc., for which the Rare of implementing agency is 25% and KVIC 75% as grant of total project cost.

THREATS OF ABFPI:

Even though raw material are available in plenty, there is a tough middle men control on the whole market resulting in keeps the prices of the raw materials always on the higher rate.

Food habits of the peoples always prefer to give priority to purchase and consume fresh seasonal items.

Threat from trading communities right from procuring the raw materials, ingredients, transportation, marketing of the finished products make the implementing agencies under KVI Sector to become tired.

Disturbed Cultivation Process, unfavorable, natural calamities, improper handling of raw materials on transportation etc. make in adequate availability of the same, heavy transit loss and increase price of the raw material.

VISION:-

Maximum exploitation of un-tapped areas. Motivation of rural youth for the involvement in traditional industries. Maximum assured income to the beneficiaries. A boom for Eco- Friendly Products. Technology Awareness. Intervention in product processing and finished product presentation in the local

and outside market. Brand Popularization Proper access for marketing.

PERFORMANCE OF AGRO BASED FOOD PROCESSING INDUSTRIES:YEAR PRODUCTION

(IN CRORES)SALES(IN CRORES)

EMPLOYMENT(IN LAKHS)

2001-2002 2090.98 2661.23 20.552002-2003 2189.71 2759.48 21.802003-2004 2503.87 3152.18 22.80

PROGRAMME

Processing of Cereals and Pulses Industry deals with processing of By, Pulses, Spices, Mixed Spices, Grinding of Wheat, Preparation different Items like Bakery products, noodles, spaghetti, vermicell, ready eatable items, savory items like papad, popcorn, namkin.

Murmura , Poha etc, from rice based products and other extruded pits from rice flour, wheat flour.

PROGRAMME

Processing of Cereals and Pulses Industry also provide employment through production of new items utilizing by its products of the industry like Rice Bran, Paddy Husk, Preparation of cattle Feed etc. It occupies pivotal position in the economic of the country. It gives nutritious food to the poorest of the poor by lid pounding method for grinding of cereals and pulses.

It provide employment to the weaker section specially to the rural women by providing with how investment moreover return against investment is very speedy.

SCHEME COVERED

Pulses Processing Murmura

Poha Papad

Masala/Spices/ Condiments Bakery Products

Cattle/Poultry feeds Popcorn

Vermicelli/Macaroni Power Atta Chakki

Chow/Noodles Paddy Processing

Progress & Achievement for last 3 years Particulars 1997-1998 1998-1999 1999-2000Production 44,449.69 50,875.44 67,899.82Per capita 1.75 1.83 2.17Production 52,263.30 58,623.33 8 1,391.86SalesPer Capita 2.05 2.11 2.60Sales 2.55 2.77 3.12Empl. 10,290.65 12,272.26 15,123.27EarningPer Capita 0.41 0.44 0.48Earning 794.00 850.14 859.00Export National Level prod. 511171.01T Production 484998T Our share is 9.48% KVIC

RAW MATERIALS USED

Paddy

Pulses Wheat Spices(Chilly, Turmeric,Coriander, Black Paper, Garlic, Cumin

etc..) Flour

POTENTIAL AREAS

PRODUCT STATES Paddy, Dal Poha -A.P., Bihar, Karnataka Murmura, Padpad - Tamilnadu, U.P. Gujarat,Gujarat, Maharastra, Haryana, Kerela, Nagala- Land,Manipur, Jammu and Kashmir, M.P, RajasthanSpices - Kerala, H.P., Maharashtra U.P.,Bihar, Tamil Nadu &N.E States.

FLOW DIAGRAMPADDY PROCESSING

Drying

Cleaning

Dehusking

Winnowing

Separating

Polishing

Grading

Packing

PAPAD MAKINGUDAD FLOOR/ WATER30% OTHER INDREDIENTS

PAPAD DOUGH

OIL

BEATING DOUGH

DOUGH CUTTING

ROLLING OF DOUGH BY HAND

SUN DRYING

PACKINGPULSE PROCESSING

Drying

Cleaning

Dehusking

Oil & Water Treatment

Drying

Polishing

Grading

PackingMASALA MAKING

CLEANING

SUN DRYING 1 TO 2 HOURS

GRINDING

SIEVING

COOLING 1 HOUR

PACKING

MACHINERY REQUIRED FOR PADDY PROCESSING

1 Paddy Cleaner Rs. 0.50 (L)

2 Rubber Roll Sheller Rs.0.55 (L)

3 Separator Rs.0.60(L)

4 Husk Aspirator Rs 0.31 (L)

5 Polisher Rs.0.56 (L)

6 Final Polisher Rs.0.40 (L)

7 Sieve Aspirator Rs.0.21 (L)

8 Electric Motor & Accessories Rs.0.60 (L)

MACHINERY REQUIRED FOR DAL PROCESSING

1 Roller Machine Rs. 0.25 (L)

2 Jally Sets Rs.0.35(L)

3 Fan Sets Rs.0.15(L)

4 Turps Rs.0.13 (L)

5 Mobile Turps Rs.0.07 (L)

6 Dryer Rs.0.65(L)

7 Motor with other accessories Rs.0.50 (L)

MACHINERY MANUFACTURERS M/S kishan Krishi Yantra Ydyog.

18-c, Pokhrpur, Lal Bugalow, Kanpur -20801 0 (Rice and Dal)

M/S M. G. Industries, G.T., Road Batala, Punjab (Rice).

M/S Suri Engg. Works, P.B. No.4/4 I.D.A. Colony, Nachram,

M/S Vishwakarma Foundry Works, Naipasti Kashmira Tanda, Ambedkar Nagar - 2241 90

M/S D.P. Pulverisor Works 12 negindas Master Road, Fort, Mumbai - 400023 (Spices).

Bharat Engnn. Corporation , 132, Aradhana Nagar, Bhopal - 462003.

Hyderabad, 501507

M/S Durga Engineering Works 18/c, Pokhapur, Lal Bungalow. Kanpur-208010

M/S A.M.I. Engineering Station Road, Patna-800001.

PRODUCTION UNITS

Number Of Units : 78,269 KVIC Financed : 152 KVIB financed : 72,376 CBC : 4166 M.M : 1575

STATUS PAPER ON PALMGUR INDUSTRY

INTRODUCTION

In India manufacture of sugar and jaggery from the following four varieties of Palm viz, Palmyrath, Coconut, Oate and Sago.

Palmyrath (Vorocess Flevleffi Farms) Date Palm (Kionix Selveors- Streeze) Coconut Palm (Cocose—Newsecura) Sago palm (Cariota- curious) Palmyrath and Coconuts palm percentage of sugar is 93% and in Date palm

percentage of sugar is 90% but in Sago palm percentage of sugar is 95% but Sago palm is grown in cold region.

Name of the Trees No. of Trees (in crores) Trees ready to Rive juicePalmyrath 13.03 8.94Date Palm 3.35 2.32Sago Palm 2.02 2.02Coconut Palm 2.15 1.42

The Palm Gur and Palm Products Industry is a real employment generator. It provide employment to the wealcer section of people residing in rural areas. The Palm Gur Industry requires a very low investment and more return against

capital in very speedy way.

The following are the schemes under Palm Gur and Palm Products Industry:- Neera Catering Unit Family Gur Malcing Unit Candy and Sugar Malcing Unit. Palmyrah Fiber Processing and Marketing Unit. Palm Leaf Fancy Articles making unit. Table Top Palm Fiber Brush Making Unit. Confectionery and Indigenous Sweet Making Unit. Other bye products like coconut water vinegar.

Potential Area Name of the Product Potential Area

Neera Andhara Pradesh, Tamil Nadu, Gujarat, Maharastra, West Bengal, Orrisa, Rajasthan

Plam Fiber Andhara Pradesh, Tamil Nadu, Kerela, Karnataka.

Plam Leaf articles Andhara Pradesh, Tamil Nadu, West Bengal, Orissa.

Plamrah Naar Andhara Pradesh, Tamil Nadu.MINISTRATIVE SET UP OF PLAM GUR INDUSTRY

DIRECTORE OF PLAMGUR

State Level-State D.A.I national Fedn. On D.P. Centers(3 NosKVIC (17 Boards) (37 Nos.) P.G.I (1 No.) ) Research Exten-

Sion Marketing TrainingState P.G. Federation/Plam Gur Dev. Board(TN, AP, WB, GUJ, ORISSA) 8 Dist. PG-Federation 1) A.D Central Palmgur & 1293- Cooperative societies Palm Products 2417 individual Artisan institute Madras. 2)A.D. G.N.P.G.T.D. Centre Regional Palm Gur Dahanu. Training Centre, Cuddalore 3) Principal, A.I.R.T.M., Tamil Nadu Nasik.

Neera Activities Tapping of neera and manufacture of plamgur and sugar are time activities. The duration of these activities varies from State to State and from one v~rii~ of

tree to the other. Besides, the quantity of Neera yield is also less at the beginning and at the end of

the season. While sago and cocoanut palms can be tapped for almost round the year,

palmyrah is tapped for 30 weeks in tamilnadu between October and April.

In Andhra pradesh the season tests for 20 weeks from January to Guy and m Kerala 36 weeks from October to May.

In Uttar Pradesh, Bihar and West Bengal the season is for 12 weeks Saw May to July.

For Date palm which is generally found in Bihar, Gujarat, Maharashtra, orissa, Rajasthan and west Bengal.

The season lasts for about 20- 25 weeks West Bengal and Bihar and 30-32 Weeks in Orissa, Gujarat and Maharastra.

Neera is nothing but the sweet juice that could be consumed as a natural, healthy soft drink within a few hours of its tapping. If it is left for a long time the juice ferments into toddy. RETURNS FROM NEERA PRODUCTS:

Tapping Neera is very repunerative to growers compared to marketing of the nuts copra.

A fully matured coconut sant will yield about 125 nuts per year on an average.

Even if a grower gets at the Rs. 4 per nut, then his annual gross returns from plant would be at Rs. 500.

Whereas in case of Neera tapped from the spadices of a mature coconut plant, one can tap around 2 litres of Neera per day an average.

Even if a grower gets Rs. 5 per litre (currently growers are getting Rs.10 per litre)

The grower will get Rs. 500/- per annum per plant

The returns from Neera are at least 7 times more than that from coconut production.

Even if 50% of the coconut plants in the State are earmarked for Neera tapping, employment could be generated to a considerable.

Extent. A Neera tapper can climb 2.

O coconut plants per day. In that case., there should be 20 Lakh tappers in the State, Which would boost rural employment significantly.

FLOW DIAGRAM FOR GUR MAKINGNeera 12 to 14 Brix (treated with lime)

Filter (Forth & foam on the surfaces removed by ladle)

Filtrate is treated with super Phosphate

Juice start at Interval for rapid evaporation when temperature attin 120water sprinkled

The liquid mask ~ transferred into moulds besmeared with fresh sweet oil

From 100litres Neera 10 to 12 kg. Palmgur is obtained

From 100 litrcs palmyrahth 15 kg to 18 kg Gur is obtainedFLOW DIAGRAM FOR PALM SUGAR MAKING

Neera de- limed

Filter and boiled

When the rap reaches 110c powered in crystallizer

Water the jacket of crystallize is kept lukewarm

On cooling crystallizer began to form

After 24 hours is removed and powered in small quantities the cage of small centrifugals machine by rotation sugar separate from the rap.

The molasses and water passed through t e cage then follow through a spout hole

Sugar is deposited in the inner wall (vacuum veiling will produced better quality palm Sugar).FLOW DIAGRAM FROM PALM CANDY MAKINGDe-limed Neera is clarified lily adding milk while heating

Clarified juice is filtered and boiled to a temperature of 1 12 C to avoid charming

0.1% hydrous is all to the boiling juice to obtained a light yellow colour

Concentrated mass is powered into U shaped crystallizer which is covered neck deep with sand, saw dusty or paddy husk

Keep it for 20 to 25 days

The Crystalliser is taken out and the Candy formed inside is collected after draining the mother liquid

Dried In SunFLOW DIAGRAM FOR BRUSH MAKING

Cutting Wooden Planks

Shaping the Wooden Bases

Polishing the Wooden Bases

Tuming and Carving of Wooden Bases

Drilling Holes

Filling Palm Fibre Tufts

Trimming the Brushes

Cutting Iron Wires

DIVERSIFICATION OF NON-EDIBLE PALM PRODUCTSPalmyra Fibre

The bases of palmyra stalk that stick on to the trunk of the palmyra are cut and removed from the tree and the bottom portion of the stalk, which contains fibre, Me length of which is about 1 to 2 feet is again cut off from the stalk.

The fibre portion thus removed from the stalk is beaten by a thick round wooden hammer until the fleshy matter (pith) and the skin which protects and covers the fibres are dusted off.

Then the thread like fibre is separated from the foreign matter by means of an iron comb.

The quality of fibre is determined according to its colour and stiffness. The black fibre is of superior quality. The fibres are thus collected and bundled, each quality separated (sized) and taken

to market for sale. The fibre is used for manufacture of scrubbing brushes, nail brushes, banister

brushes, lavatory. cleaning brushes etc. Production & Export Centre:- Fibre Processing Centre, Beach Road, Colachel,

Tamilnadu.Eark (Midrib Of Leaflet)

The palmyra leaves are cut down from the tree together with the eark (midrib of leaflet).

The eark is taken of ~ the leaves by hand, the length of which is roughly between 2 to 3.

The leafy matter is completely removed from the eark before it is taken to the market.

One palmyra leaf contains about 25 to 36 earks, which weighs about 1/4 Kg The eark thus collected is sorted out into fine and coarse qualities and cut into

various lengths. The eark is used for malting brooms for cleaning and sweeping purposes.

Palmyra Leaves/ Leaflets The palmyra leaflet after the eark is removed is hewn into various lengths and

breadths with the help of a small hand knife.

The leaf is of two kinds viz, rough and tender.

The mats of different sizes and big baskets etc. are made out of rough leaves and small baskets of different sizes and patterns, suits cases, fancy utility articles, mats and other articles, are manufactured from the tender leaves.

In addition, a number of other utility articles can be made out of the palm trees.

Production & Export Centre :- Manapad Palm Leaf articles Produces Society, Pulicat, Thiruvallur District, Tamilnadu

ECONOMICS OF SINGLE PALM PER YEAR PALMYRAHRaw materials Qt Available Finished Products Approximately

Value Rs.Neera 200 litres Gur: 20 Kg. Rs. 7,000.00

Fibre 1 Kg Brushes: 12 Nos Rs. 150.00

Eark 2 Kg Baskets: 4 Nos RS. 60.00

Leaf 8 No Mat: 6 Nos Rs 30.00

Naar 16 No. Basket: 1 No Rs 50.00

NON EDIBLE PRODUCTS

TRAINING FACILITIES - AVAILABLE UNDER PALM GUR INDUSTRY Sr. Name of the Centre Name of the Course Duration of period No. 1 Central Palmgur a) Palm Products 6 months and Palm Product Instt. Technology Course No. 39, Arul Nagar b) Certificate Course in 6 months M.M. Colony, Palm Sugar Making Madras -600 051 c) Brush Making/ 3 months Confectionary and (Each course) Indigenous Sweet course) Meat Making/Palm Leaf Making

NON EDIBLE PRODUCTS

PALMYRAH PALM FIBRE TIMBER

PALM FIBRE &BRUSHES& ROOMS

USED FOR HANDSTICK & SHED CONSTRUTION OF HOME

TEBDER NAAR HARD LEAF

PALM LEAF FANCY & UTILITY ARTICLES

NAAS ARTICLES

USED AS FUEL & PACKAGING MATERIAL

Sr. Name of the Centre Name of the Course Duration of period No. 2 Gajanan Maitc Palm Neera Catering / Palm Gur 3 Months Technology Leaf Making / Brush (Each course) Development Centre Making P.O. Dahanu, Thane District, Pin- 401601 Maharashtra State 3 Regional Palmgur Confectionery and 3 Months Training Centre Indigenous Sweet (Each course) I-D, Beach Road Meat Making/Palm Cuddalore- 607001 Leaf, Aqany, Naar South Arcot Dist. & Eark Articles / Brush Making Courses Tappers Proficiency coursesSr. Name of the Centre Name of the Course Duration of period No. 4 B.R. Ambedkar Brush Making Course 3 Months Institute of Rural (Each course) Technology and Management, KVIC Post-Trimbak Vidya Mandir, Nasik- 422213 Maharastra State

PERFORMANCE OF THE INDUSTRYYEAR PRODUCTION SALES EMPLY EARNING 1998-1999 27257.16 22897.86 7.55 13130.65 1999-2000 18650.92 2171 1.17 7 80 14001.872000-2001 19906.05 23408.90 6.89 27 1 80.29 2001-2002 23801.12 27606.96 7.23 1 6770.97 2002-2003 26181.10 30366.60 7.95 20124.00

PERFORMANCE OF EXPORT UNDER PALM GUR INDUSTRY FOR FOUR YEARSr. Year Palm Leaf Articles Country to which loo. No. And Palm Fibre Exported Exported (rs. In lakhs) 1. 1997-98 41.83 Belgium, U.K., Japan, France 2. 1998-99 . 80.37 Ireland, Italy, Canada, West 3. 1999-2000 85.10 Germany, Australia4. 2000-2001 12.42 Philippines etc.,

5. 2001 -2002 13.66

VILLAGE INDUSTRIES MAJOR INDUSTRIES IN EMPLOYMENT (Persons in Lakhs (2000-2001 Provisional)

Sr. No Industry Employment % share in total 1. Palmgur 8.7 1 17.24 2. Pottery 6.94 13.74 3. Leather 6.67 13.21 4. Rural 4.84 9.58 Engineering 5. Fibre 3.38 6.69 Total 30.54 60.46

XTH FIVE YEAR PLAN TARGET AT A GLANCE (Rs. In Lakhs)Particular 2002-03 2003-04 2004-05 2005-06 2006-07Production 24372.91 263 16.74 28422.07 30695 .83 333151.49

Sales 28372.14 30641.91 33093.26 35740.72 38599.97

Employment 10.34 11.37 12.40 13.64 15.00

Earning 6802.24 18482.44 203 30.68 22363.74 24600.1 1

Addl. Empl.Created

0.29 0.32 0.35 0.38 0.41

UNITS UNDER PALMGUR INDUSTRY (KVIC)Sr. No. Name of the state and

U.T KVIC

Dept. Co- op Instt. Indl. Total

1 Andhra Pradesh - - - 03 032 Bihar - - - - -3 Gujarat - - - - -4 Karnataka - - - - -5 Kerala - - - - -6 Madhya Pradesh - - 02 - 027 Maharashtra 01 - - - 018 Meghalaya - - - - -9 Orissa - - - - -10 Rajasthan - - - - -11 Tamilnadu 01 - 07 - 0812 Tripura - - - - -13 Uttar Pradesh - - - - -14 West Bengal - - - - -15 Pondicherry - - - - -16 Delhi - - - - -

Total 02 - 09 03 14

UNITS UNDER PALMGUR INDUSTRY (KVIB)Sr. No. Name of the state and

U.T KVIC

Dept. Co- op Instt. Indl. Total

1 Andhra Pradesh 01 26 - 4068 40952 Bihar 01 09 - 488 4983 Gujarat - 21 11 - 324 Karnataka - 66 14 1400 14805 Kerala - 27 05 1165 11976 Madhya Pradesh - - - 287 2877 Maharashtra - 08 01 477 4868 Meghalaya - - - 55 559 Orissa 01 51 - - 5210 Rajasthan - - 01 1331 133211 Tamilnadu 01 1036 - - 103712 Tripura - - - 187 18713 Uttar Pradesh - 11 05 1487 150314 West Bengal 01 40 01 21 4215 Pondicherry 01 - 01 - 2316 Delhi - - - - -

Total 06 1295 39 10966 12296PALMGUR UNITS FINANACED UNDER REGP

Sr. No. Name of the state

No. of units

Activities No. of project financedLess than 50,000/ -

More than 50,000/-

More than 50,000/- (L)

1 Tamilnadu 99 Palmgur making and other plam products

98 - 012 Karnataka 03 03 - -3 West Bengal 01 01 - -4 Rajasthan 02 02 - -5 Chhattisgarh 01 - 01 -6 Kerala 01 01 - -

Total 107 105 01 01PALMGUR UNITS FINANCED UNDER REGP (CATEGORY -WISE)

Sr.No.

Name of the state

CategoryNo. of units

Women S.C S.T. Minority

O.B.C GENL.

1 Tamilnadu 99 51 02 - 44 022 Karnataka 03 02 - - - 013 West Bengal 01 - - 01 - -4 Rajasthan 02 - 02 - - -5 Chhattisgarh 01 - - - - 016 Kerala 01 - - - 01 -

Total 107 53 04 01 45 04

UNDP-KVIC PROJECI UNDER PALMGUR INDUSTRY1) With the assistance of National Institute of Design, Paldi, Ahmedabad, KVIC

Authority had taken initiative to develop the design and quality of Palmyrah Fibre as well as other fibre articles under UNDP-KVIC Palm Fibre Project during the year 2001 -2002. After undertaking an in-depth study by NID & KVIC officials all India Level Federation of Fibre traders and manufactures association has formed.

2) Under UNDP-KVIC Capacity Building Project/Exposure Visit of Palmgur Industry a team of 5 Nos. artisans were sent to West Bengal for tapping andJiggery making training and 7 nos. artisans were sent to Manapad Society and Chennai Institute for undergoing Leaf Articles Making Training from Orissa Federation to increase their skills in the line. In the other hand, each team of 5 nos artisans were deputed to Dahanu and Chennai from West Bengal Federation for up gradation of their skill

S & T PROJECT UNDER PALMGUR INDUSTRY1) With assistance of KVIC - S &T fund and initiative made by this Directorate a

Science and Technology cum Research Project named as "Improved quality and Storage Stability of Neera by Membrane Filtration" was under taken by Dr. Sanjay Nen, Scientist of National Chemical Laboratory, Pune during the year 2001-2002.

2) The said project has already completed and after practical demonstration at NCL according to recommendation, KVIC has sanctioned Rs. 10.50 Lakhs for establishment of a Pilot Model Project at GNMDTC, KVIC, Dahanu during the year 2003 -2004 on trail basis.

GOVERNMENT POLICY SUPPORT Restriction for tapping of Palm trees for extraction of Neera by some of the State

Govt. should be lifted, for increasing more employment in the rural sector. Prohibition is ~ force in Gujarat, Bryant and in Punjab.

There should be a liberal and equal approach in all States in respect of issuance of tapping licenses, fixation of palm trees rent, local taxes and other levy's.

Excise duty on palm sugar based products may be withdrawn. Reservation of palm trees is required at Panchayat, Taluka level by the local

government for providing employment to the tappers. Group Insurance Policy for the tappers should be introduced in the State

Federation Level which is required to be strictly implemented. ESIS (Employment State Insurance Scheme) may be introduced for treatment for

the tappers and artisans below poverty.EXPECTATION FROM THE GROUP

Gajanan Naik Palmgur Technology Development Centre Dahanu walls of the Sugar manufacturing unit under dilapidated condition, electrical wiring and. walls should be renovated approximate cost will be Rs. 2.00 Lakhs.

For Sugar Manufacturing unit crystallizer and centrifugal machines should be made of stainless steel. A new machine is required for the purpose approximate cost Rs. 1.75 Lakhs. The Neera Packing Poly pouches machine may be sanction to the Neera Catering centre, the cost of the machine is Rs. 3 .00 Lakhs (approx).

Six existing palmgur Federation at Tamilnadu, Orissa, Andhra Pradesh, Gujrata, West Bengal and Maharashtra should be strengthen for which a separate action

plan is required to be sanction mainly for Raw material stocking loan, publicity fund, Marketing and Export Promotion in the form of revolving capital through State KVI Board.

Recently Union Government has announced special package of Rs. 5.00 Crore for Export Unit under KVIC.

Palmgur Federations may be included in the above package for extending more export facility in the KVI sector.

Recently Southern Tall Products Private Limited Bangalore has developed Coconut Water Preservation Technique under tetra pack by collaboration with Coconut Development Board and Defence Food Research Laboratory. 200 MI. Litre fresh coconut water in tetra pack is cost Rs. 12/- it available through out the year, so the same technology should be adopted for preserving Neera in tetra pack, cost of the project will be of Rs. 3.00 Lakhs.

STATUS PAPER ON GUR & KHANDSARI INDUSTRYIntroduction

Gur khandsari industry is typical example of Agro Food Processing Village Industry in as much as much Sugar Cane is a commodity can not be stored in ware houses and matured Sugar Cane can not be kept standing in the field beyond the maturity period.

Gur Khandsari Industry in the decentralized sector stands as a rescue to the Cane grower for processing their Sugar Cane. Though nutritional value of cane good justify cheap dietary to the society yet the increased sugar consumption is indicating that regulatory measure of respective State Govt. for the manufacture of Gur & Khandsari made unaffordable by rural poor.

DETAILS OF PROGRAMMES The programmes of Gur and khandsari industry implemented through Directly

Aided Institutions, Co-op Societies and Individuals under the purview of concern State Khadi & V.I. Board as well as KVIC are as Follows:1) Consortium Bank Credit Fund.

2) Margin Employment General Programme. 3) Cluster Development Programme. 4) Common Facility Centre. 5) UNDP-KVIC Project. 6) PRODIP etc.

NUTRITIVE CONTENT REFINED SUGAR AND JAGGERY (PER 100 GMS.)

Particulars Sugar JaggeryMoisture 0.40 gm 3.80 gmProtein 0.10 gm 0.40 gmFat -- 0.10 gmCarbohydrate 98.40 gm 95.00 gmEnergy 398 kcals 383kcalsCalcium 12.40 mg 80.20 gm

Phosphorous 1.00 gm 40.20 gmIron -- 11.4Total minerals 0.10gm 0.60 gmCarolin -- 158 gmThiamine -- 0.02 gmRibollavin -- 0.05 gmVitamin C -- 0.50 gm

PROJECTS UNDER GUR KHANDSARI INDUSTRY 55 TCD Non- hydraulic Non - sulphitation Khandsari Unit 20 TCD Community Gur Unit 1 Bullock Dnven Gur Making Unit Chikki Making Unit Raswanti (Juice catering )unit Confectionery Unit ~Hard Bold Lozenges /Toffee) Indian Sweets making Unit Sugar quoted products.

PERFORMANCE OF THE INDUSTRY (Rs. In Lakhs) The performance of Gur Khandsari Industry during the last 3 years and proposed target for the year 2000-2001, 2001-2002 and 2002-2003Years Production Sales Employment2000-2001 29440.24 33617.61 2.972001-2002 32384.26 36979.37 3.262002-2003 35622.68 40677.30 3.52 POTENTIAL AREA Name of the Products Potential area

Gur Making Unit U.P. M.P. Punjab, Haryana, Chhatisgarh, Uttaranchal Maharashtra, Orissa, Assam, A.P., Karnataka Bihar

Raswanti Making Unit -do- Chikki Making Unit -do- Khandsari Making Unit U.P., Uttaranchal, H~ryana 7 Punjab

Maharashtra~ A.P., Kamataka Indian Sweet Making Unit All over India

ADMINISTRATIVE SET UP OF GUR KHANDSARI INDUSTRY

Directly Aided Institution 117 Nos Co-operative society 167 Nos Individuals 31698 Nos REGP Unit (Tentative) 970 Nos

Policy Support Needed For The Development Of Gur & Khandsari Industry

The growth of Sugar industry under tariff protection. Policy support for effective grown.

Decentralization of Gur Khandsari Industry, which is no way competitor to the capital intensive sugar factory.

Policy decision exempting all KVI products from VAT: For exemption of all KVI products from value added tax the CEO, KVIC approached to the Secretary, Empowered Committee of State Finance Ministers Ministry of Finance, Govt. of India, vide reference no. VICNAT/TAX/EXM/0203/644 dated 21.10 2002 for which Unique Selling Points (USP) on such policy shall be under;

To induce more educated unemployed youth of weaker section i.e. SC/ST, Minority, Women etc. into KVI activities.

To accord a competitive edge to KVI products vis-a-vis corporate sectors. To dissuade migration of rural youth to the dense urban population. To nurse and nourish sick units to sound health.

Linkage with Expert Organizations National Sugar Institute, Kanpur (U.P.) Appropriate Technological Development Associatiion, Lucknow, U.P. Indian Council of Agricultural Research, New Delhi. Indian Institute of Sugarcane Research, Lucknow, U.P. Regional Agricultural Research Station, Anakapalle, A.P. Regional Sugarcane ok Jaggery Research Station, Kolhapur, Mah. G.P. Pant University of Agriculture and Technology, Pantnagar, U.P. Central Institute of Agricultural Engineering, Bhopal, M.P. U.P. Council of Sugarcane Research, Sahajanpur, U. P. Progressive Farmer/ Jaggery & Khandsari manufacture, Kolhapur, Maharashtra.

Export Potential There is good scope for the export of gur to some foreign Countries, Generally people of Indian origin have settled down such as Tanzania, Kenya,

Bangladesh, Nepal, Sri Lanka, Maldives, Bhutan etc. It may be possible to export Gur to Middle East Countries also.

Research & DevelopmentIn collaboration with CSIR & IIT following R & D projects have beenidentified by KVIC under Gur and Khandsari Industry:-

Improvement in the existing sugarcane crusher. Development of extrusion principle in dry milling of sugarcane and modification

of duroiux sugarcane juice extractor working on screw principle as used in oil expellers.

Extension of shelf life of Piggery in collaboration with CFTRI, Mysore. Destining of Sugarcane under Transfer & Technology Programme - IIT,

Mumbai.Fiscal concession

Govt. of India, Ministry of Consumer Affairs, Food and Public Distribution, Department of Consumer Affairs, New Delhi has issued removal licensing requirements stock limits and movement restrictions in respect of Gur and Khandsari, Vide Office Memorandum No. 1011/20021 ECR & Govt. of India, dated 17.1 1.2003.

Sales tax and Income Tax are exempted by the Govt. of India on the sale of all Village Industry productions including Palm Jaggery, Gur & Khandsari products

for the transaction upto Rs. 50.00 Lakhs per annum.Potentiality the rural area

Cane gur and Molasses. Indian sweet malting. Chocolate items & confectionery. Different products from Gur/Khandsari/Sugar i.e. Batasa, Elachidana,Sugar

coated Aniseed, Sohanpapdi etc. can be established in rural area under Gur Khandsari Industry.

STATUS PAPER ON VILLAGE OIL INDUSTRYBACKGROUND :

Oil Seeds are the basic raw material of edible oil industry and a main product of Indian Agriculture.

The importance of edible oil in our daily diet was well recognized by our ancestors.

The oils are the better source of energy as compared to carbohydrates and proteins.

Edible oils are have got higher importance in preparation of testy food, improving texture of food items and maintenance of growth of human body.

PROGRAMME: Keeping in view of the importance of ghani oil industry the activities taken under

the fold of KVIC during 1955-56 which has made considerable progress during five decades.

Under this industry, traditional technology based ghanies with its simple technology and wooden parts tat and Hatcher are used for extraction of oil.

Earlier those ghanies were running by the bullocks, has now been modified and replaced by the power for technology improvement

Generally Mustard, Ground nut, Coconut, Sesamum, Safflower, Sunflower, Niger and Lin Seed etc. are used for extraction of edible oil.

WHY GHANI OIL ? Ghani pressed oils retain natural nutrients, natural characteristics aroma taste,

pungency, colour and Vitamins. Ghani Oil is good for health since it is consumed in its pure and natural flabour/

form. This sector helps in solving the problem of rural unemployment by generating

mass employment. It does not pollute the environment. The ghani oil industry strengthens rural economy, as raw material are available

locally.

SCHEME COVERED: One unit of two portable power ghanies for individual entrepreneurs. Institution/Individual unit of 10 portable power ghanies with expeller, Filter press

and packing machine etc.METHOD OIL EXTRACTION: Three methods of oil extraction are in vogue. 1) Emulsion Methods. 2) Pressure Extraction, and 3) Solvent Extraction.PROGRESS & ACHIEVEMENT FOR LAST 3 YEARS:Particulars 2000-2001 2001-2002 2002-2003Production 45712.92 (L) 31052.1 6(L) 50416.00Sales 50005.60 (L) 34353.66 (L) 54518.00Empl. (in no) 72196 61050 54950Note: Due to merging of five industries such as FVPI, PCPI, VOI, PGI, GKI under the banner of A.B.F.P.I., the production, sales, & employment for particular Village Oil industry is not visible for the year 2003-2004. PROCESS OF THE PRODUCT

Oil Seeds Cleanings Dehusking & Kernellirng. Feeding into the Pit. Grinding of the Oil Seed (Pulvarisation). Addition of the Water. Loading on the postal. Extraction of & its Accumulation in the Pit. Opening of Danka and taking out of oil from the pit and Cake to be taken out of

the pit. Decantation of oil after setting over night. Filtration of oil arid Sediment refilled to gharni for re-processing. Packaging. Marketing.

POTENTIAL AREA:Mustard & Rape Seed - U.P., Bihar, West Bengal, J & K, Punjab, Rahasthan, H. P. North Eastern States. Ground Nut - Gujrata, M.P., Maharastra, Tamilnadu, Southen~ Parts of Karnataka, and Andhra Pradesh.Coconut - Goa, Kerala, Coastal Parts of Karnataka, Tamilnadu. Til - Tamilnadu, Rajasthan, Gujarat, Andhra Pradesh. Karadi - Marathawada, Karnataka & Tamilnadu.Sunflower - Maharasthra, M.P., Gujarat, Uttar Pradesh.Niger -Maharashtra. Lin Seed -Maharasthra (Vidarbha), Uttar Pradesh, M.P

STATUS PAPER ON F.V.P. INDUSTRY

BACKGROUND: To prevent the wastage of Fruits and Vegetables it is realized that the capacity of

Food processing needs to be increased. To reduce the wastage and to balance the seasonal production factors on the one

hand and to add value to the produce on the other, preservation of fruits and vegetables are needed .

As Fruits and Vegetables have a very important and vital component of Indian Agriculture, it has been realized Bat the horticulture will play a leading role in food and nutritional security in the county.

Drip irrigation in banana and other fruit crops have been developed. Veneer grafting and soR wood grading have been standardized and popularized in Mango.

Similarly chemical treatment also been evaluated for prolonging the post harvest life.

PROGRAMME: Keeping in view of the vitality and prosperity of Fruit and Vegetable Processing

industry, several types of research and promotional activities have been under taken to increase the productivity throughout the country.

Fruit and Vegetable Processing Industry is highly decentralized as a large number of units are in the small scale sectors. 70% of this unit are registered under F.P.O.

To globalize the Indian economy particularly the food processing sector, the Government has debated on various controversial issues which are important to keep us update with the happening and factors.

For implementation of programme the individual / entrepreneur, institution, cooperative society all are included under the purview of KVIC since 1966.

SCHEME COVERED: individual and Entrepreneur scheme Home Scale "A" type, "B" type and "C" type Cottage Scale Unit: 50 tonnes per annum. Major Unit T Small Scale "A" type Unit" 100 tonnes p.a. capacity. Small Scale "B" type unit: 250 tonne capacity per annum. Tamarind processing unit. Supari/Betalnut processing unit. Cashewnut processing unit. Milk Based Product Unit "A" type unit: 4.50 Lakhs liters of Milk per annum. Milk Based product Unit "B" type unit: 2.25 Lakhs liters of Milk per annum.

Later KVIC has introduced Project based financial assistance under REGP.

S.W.O.T. ANALYSIS ON T~IE INDUSTRY: Availability of raw materials are in abundant as India is endowed with rich natural

horticultural resources. Natural taste and flabour preference of consumers for processed fruits and

vegetables. Increasing demands of products in abroad and also in Indian local market day to

day. Being and edible item all most all people who lives in cosmopolitan cities prefers

to consume the processed food items. So the demand of products always constant throughout the year.

Govt. has given exemption on excise duty and sales tax on FVP products, which is beneficial for the implementing agencies.

The schemes under the industry are labour oriented and generating massive employment opportunities to the rural educated youths.

POTENTIAL AREAS: Being India is having high potential growth and production of various agri-products, the industry is flourishing almost in all States.As per the latest Annual Progress Report the potential areas have been chalked out as Andhra Pradesh, Karnataka, Kerala, Tamilnadu, Haryana, Jammu & Kashmir, Rajasthan, Punjab, Himachal Pradesh, Maharasthra, Uttar Pradesh, Nagaland and West Bengal.

RESEARCH AND DEVELOPMENT: It is essential to undertake the Research and Development activities on the following areas of FVP Industry considering the global scenario:-

Cold Storage facility is required to increase the self life of fruit and vegetables without effecting the quality.

To increase he shelf life of food products preservation by Radiation by low cost technique required to be developed.

More Products are require to push up in the market like Soya products, low cost fruit drinks, chocolates etc.

As tie- up arrangement with the Research Institutes, Packaging Institutes , etc. is necessary for the product development in the sector.

PROBLEM AREAS: FPO license is mandatory for manufacturing of Fruits and Vegetables Products.

FPO authorities should arrange easy monitoring devices for speedy disposal FPO license and its timely renewal.

To reduce the prices of finished products, supply of sugar at levy price to FVP unit are necessary.

To complete and survive in the market, Reservation for supply of FVP products to Govt. Departments/Agencies are required.

It is recognized hygienic and beautiful packing can provide effective marketing and substantive value. So entrepreneurs engaged in KVI sector should be given training for a week time minimum in collaboration with Indian Institute of Packaging.

MARKETING STRATEGY: Raw Material Bank. Quality Control. Training. Marketing.

Exhibition & Workshop. Advertisement & Wide Publicity.

F.P.O OFFICE ADDRESSES:1) The Depty Director (FVP) ? Ministry of Food Processing industries, Govt. of

India, Panchsheel Bhavan, Khelgaon Marg, New Delhi- 49.2) The Senior Inspecting Officer (FPO), Ministry of Food Processing Industry, Govt.

of India, A-945/2, Indira Nagar, Lucknow-226 016 U.P.3) The Deputy Director (FVP), Ministry of Food Processing Industries, Govt. Of

India I, 8 Esplanade East Kolkata-700 001, West Bengal.4) The Deputy Director (FVP), Ministry of Food Processing Industries Govt. Of

India, Shasthri Bhavan, Chennai- 600 006, Tamilnadu.5) The Deputy Director (FVP), Dept of Food, Ministry of Food Processing

Industries, Goat. of India, Old C.G.O. Building? Marine Lines, Churchgate, Mumbai-20.

NAME OF THE FEW POPULAR PRODUCTS: JAM, JELLY, MARMALADE, CORDIAL SUASHES, SYRUPS, BARLEY WATER. FRUIT PRESERVE, FRUIT CANDY, TOMATO JUICE. TOMATO SAUCE, TOMATO KETCHUP. TOMATO PUREE, COY, PICKLES.

TRAINING INSTITUTE IMPARTING TRAINING IN FVP & MBP: Food Craft Institute, At Lucknow, Kalamasseri and Nagpur. Central Food Technological Research Institute, Mysore. Small Industries Servies Institute, Ayyanthole, Thrissur, Kerala. Food Science Training Institute, New Delhi. Govt. Fruit Processing Training Institute, Abhyudhaya Nagar, Cotton Green

(West), Mumbai. Institute of Catering technology and Applied Nutrition, Veer Savarkar Marg,

Opp. Post Office, Dadar (W), Mumbai. National Dairy Institute, Kanal, Haryana. . Multi Disciplinary Training Centre (MDTC), Khadi & V.I. Commission,

Haldwani, Nainital, Uttaranchal.The Food Processing Industry's contribution to the Indian Economy is demonstrated in its accounting for 6% of total industrial investment and 13.5% of total industrial output.

ROLE OF FPO/BIS/AGMARK FOR FOOD PROCESSING INDUSTRIES

Fruit Product Order (FPO)The Government of India promulgated a Fruit Products order in 1946. in 1955, the order was revised under

section 3 of the Essential Commodities Act -1955. The Fruit Products Order (FPO) aims at regulating sanitary and

hygienic conditions in manufacturer of fruit, vegetable products. It is mandatory for all manufacturing of fruit & vegtable products to obtain license under this order to ensure good quality products,manufactured under hygienic conditions. The Fruit Product order lays down the minimum requirements for:

Sanitary and hygienic condition of premises, surroundings and personnel. Water to be used for processing. Machine and equipment. Product standards.

Besides this maximum limit of preservatives, additives and contaminants have also been specified for various products.This order is implemented by Department of Food Processing Industries through the Directorate of Fruit & Vegetable Preservation at New Delhi. The Directorate has four regional offices located at Delhi, Mumbai,Calcutta and Chennai as well as sub-office at Lucknow and Guwahati. The officials of the Directiorate undertake frequent inspections of manufacturing units and draw random samples of products from the manufacture and markets which are analysed in the laboratories to test their conformity with the specificaions laid under FPO.

GUIDELINES FOR SETTING OF UNIT UNDER FRUIT PRODUCTS ORDER: No person shall carry business of a manufacture of fruit products including synthetic syrups, vinegar and

aerated sweetened beverages except and in accordance with the terms of an effective licence granted to him under FPO.

Category—wise area requirement, annual production limit and license fee for one terms or part thereof (Ref. Clause 5 (2) and part I (B) of the second Schedule and of the Second Schedule of Fruit Products Order, 1995.

Category For manufacturing premises (in Sq. metres)

For storage and office purpose (in Sq. metres)

Licence fees for one term or part thereof

Annual production permissible per calendar year

Home scale 'B' 25 25 Rs. 100/- Upto 10 MTCottage scale 60 60 Rs. 250/- Above 10 MT but

less than 50 MT

Small scale 'A' 100 100 Rs.400/- Above 50 MT but less than 100 MT with installed capacity not exceeding IMT/day

Small scale ‘B’ 150 150 Rs. 600/- Below 250 MT with installed capacity not exceeding 2 MT per day.

Large scale 300 300 Rs. 1500/- Above 250 MT with installed capacity exceeding 2 MT per day

Area occupied by machinery shall not be more man 50% of the manufacturing area. The minimum height of the factory premises under Home Scale “B" and Cottage Scale categories

is 10 feet and for small scale & large categories 14 feet. Every manufacturer shall manufacture fruit products in conformity with the sanitary requirements

and appropriate standards of quality and composition specified in the Second Schedule of FPO.

The Second Schedule Part 1 (a): Sanitary requirements of a factory of fruit products

The Premises shall be adequately lighted, ventilated and cleaned by white washing / colour washing or oil painting.

Windows & all openings shall be well screened with wire -mesh & the doors fitted with automatic closing springs, roof shall be permanent, floor cemented.

The equipments and the factory shall not be used for manufacture of repugnant products like fish, meat, eggs etc. However, permission may be granted as a special case if arrangements are made for disinfection of premises after changing from meat products to fruit products (one month idle gap will be required for changeover)

The premises shall be located in sanitary place with open surroundings, preferably in industrial area/estates. The premises shall not be used as or communicated directly with residence.

Adequate arrangements for cleaning equipments, machinery, containers tables and raw materials shall be provided.

Copper, brass or iron equipments, containers or vessels are not permitted, in the preparation, Packing or storage of fruit products, only aluminum, stainless steel, glass or tins equipment are allowed.

The water used shall be portable and shall be got examined chemically and bacteriologically by a public Health Laboratory (if no municipal water is available at premises) The water sample should be drawn for such examination by the public Health Authority of the area where the premises is located or should be drawn in the presence of the above authority. Free following tap water of 1 kilo litre per day shall be made available.

Adequate drainage system and provisions for disposal of refuse shall be made. Sufficient number of latrine ~ urinals shall be provided for workers.

Wherever cooking is done on open fire, proper outlets for so smoke/stern etc. like chimney, exhaust fan etc. shall be provided.

The workers engaged in the factory shall be healthy and shall be medically examined, inoculated and vaccinated whenever required.

The workers shall provided with aprons, head-wars gloves etc and shall be personally neat and tidy.

Part 1(B): Qualifications of technical staffSmall scale (1) B.Sc. with Chemistry/Agriculture as one of the subjects. (2) A diploma or a certificate in fruit preservation or a course of at least 3 months duration from a recognized institution.

Large Scale: (1) B.Sc. (Tech) with Food Technology/ Chemical Engineering with at least one year experience in fruit preservation factory. (2) B. Sc. With CF l Diploma or Diploma of Kalamassery (Kerala Government) Polytechnic. (3) B.Sc. with Chemistry t Agriculture with three years experience in fruit preservation factory.

Minimum equipments &machinery for unit operation1. Washing of raw materials 1) Rectangular tanks with false bottom of not less than in

gallons capacity.2. washing of bottles 1) Tanks having not less than 40 gallons Capacity

2) Bottle washing machine, brushes (machine raak, trolley) 3) Buckets (Sterihsing tanks)

3. preparation of fruit/veg 1) 2-l /2 Ft high table with aluminium /steel top having area not less than 20 Sq. ft. 2) Not less than 12 trays. 3) Stainless steel knives. 4) Equipment for blanching.

4. Juicing, pulping & Mixing 1) Juice extractor of basket press (* pulping machine /hydraulic press) 2) Steel sieve. 3) Vessels of not less than 100 litres capacity

5. Processing 1) Furnance / Gas stoves(*Boiler) 2) Vessels / Steam jacket kettle. 3) Ladle. 4) Thermometer, Hydrometer (Refract meter) 5) Sensitive balance for weighing

chemicals, colour etc. 6. Fermentation 1) Barrels / Carboys / Earthen jars.7. Filling & sealing 1) Mugs/ Funnels (* Filling machine).

2) Crown cork machine/ RO: sealing machine 3) Weighing balance

8. Exhausting, Processing for cans & bottles l) Tanks with crates/ Exhaust Box. 2) Double Scamer / Semi automatic can scaler.

3) Cooling tanks with crates/ cranes. 4) Pressure cooker/retorts/ Sterilising equipments 5) Incubator/pressure can tester. N 6) * Pasteuriser.

9.Carbonation or aeration 1) Power driver aerated machine or semi-automatic aerating and scaling aeration machine.

Regional offices & sub-office of Directorate of Fruit & Vegetable Preservation Northern Region, 10/11 Jamnagar House, New Delhi, Telefax: 3385304. Southern Region, C-I-D Block, Rajaji Bhavan, Basant Nagar, Chennai -600090, Telefax-4912421 . Western Region, 319, Old C.G.O. Building, 101/M.K. Marg, Mumbai-400020, telefax:.2056206 Eastern Region, Mayukh, Top Floor, Salt Lake, Calcutta- 700091, Telefax 033-3585625 A-945/2, 1 ^s' Floor, Indira Pagan Colony, Lucknow - 226016, Telefax: 226016. C/o Dy. Director, Deptt of Agriculture, Government of Assam, Guwahati-22. Milan Path, Juripar, Punjabari Road, Sixmile, Guwahati-37

Other regulations for food industry: Agricultural Produce (Grading and Marketing) Act Indian Standards Institution (Certificate Marks) Act Prevention of Food Adulteration Act Standards of Weights and Measures Act Solvent Extracted Oils, De oiled Meal and Edible Flour Control Order, 1967 and Vegetable Products Control

Order, 1976. Meat Food Products Order (MFPO) Milk and Milk Product Order, 1992. Export (Quality Control and Inspection) Act. 1963.

BUREAU IN STANDARDS (BIS)The Bureau of Indian standards (BIS) is established under the Bureau of Indian standards Act, 1986. The activities of BIS are two fold; the formulation of Indian standards in the processed foods sector and the implementation of standards through promotion and through voluntary and third party certification ~ BIS bus on record, standards for most of the processed foods. In general, these standards cover raw materials permitted and their quality parameters, hygienic conditions under which products are manufacture complying with standards laid down by the BIS can obtain an "[ISI]" mark that can be exhibited on product packages. BIS has identified certain items like food colours/additives, vanaspati. Containers for packing, mills powder and condensed milk for compulsory certification

In addition to Product Certification Scheme, BIS also operates different System Certification schemes like QUALITY SYSTEM CERTIFICATION (IS/ISO 9000), ENVIRONMENTAL MANAGEMENT SYSTEM CERTIFICATION (ISO 14000) AND HAZARD ANALYSIS AND CRITICAL CONTROL POINT (HACCP) etc.

HAZARD ANALYSIS AND CRITICAL CONTROL POINT (HACCP) SCHEME: Hazard Analysis and Critical Control Point (HACCP) is a process control system designed to identify and prevent microbial and other hazards in food production. It includes steps designed to prevent problems before they occur and to correct deviations as soon as they are detected. Such preventive control system with dictation and verification are widely recognized by scientific authorities and international ads as the most effective approach available for producing safe food.

HACCP involved a systean approach to identification of hazards assessment of chances of occurrence of hazards during each phrase, raw material procurement, manufacturing, distribution, usage of food products, and in defining the measures for hazard control. In

doing so, the many drawbacks prevalent in the inspection approach provided and HACCP overcomes shortcomings of reliance only on microbial testing.

HACCP enables the producers, processors, distributors, exporters etc, of food products to utilize technical resource efficiently and in a cost effective manner in assuring food safety. Food inspection too would be more systematic and therefore hassle-free. It would no doubt involve deployment of some additional finances initial but this would be more than compensated in the long run through consistently better quality and hence better prices and returns.BIS offer two certification schemes food industry.

i) HACCP Stand-alone certification against IS 15000: 1998. ii) HACCP based Quality System Certification provides for two Certification through one audit Certification of Quality System against ISIISO 9000 and Certification of HACCP against IS 15000:1998.

HEADQUARTERS Bureau of Indian Standards Manak Bhavan, 9, Bahadur Shah Zafar Marg ,New Delhi-1 10002 HPABX:23230131, 23233375, 23239402, Fax: 23234062, 23239399, 23239382 H-Mail: bis@vsnl.com Regional Offices at Mumbai, Kolkata, Chandigarh and Chennai.AGMARK:The Directorate of Marketing (DMI) enforces the Agricultural Produce (Grading and Marking) Acts 1937. The Act empowers the central govt. to prescribe grade standards indicating the quality of articles included in the schedule and specify grade designation marks to represent particular grades or qualities. Under this Act. Grade Standards are prescribed for agricultural and allied commodities. The grade standards under this act are based on both physical and chemical characteristics and are formulated after analyzing representative samples of each commodity collected from different regions and different seasons. Besides the international standards and special requirements of overseas consumers are also taken into account while formulating these standards for the commodities when are exported, the grade standards are reviewed and amended from time to time in the light of the shin of the pattern of production and trade and changes in the consumer's preferences. The grades are designated as the "Agmark" grades. These are Known as "Agmark" Standards. Grading under the provisions of this Act is voluntary. Manufacturers who comply with standards laid down by DMI are allowed to use “Agmark” labels on their products.So far, grade standard have been notified for 163 agricultural and allied commodities. The purity standards Elder the pros of the Prevention of Food Adulteration (PFA) Act, 1954 and Bureau of Indian Standard (BIS) Act, 1986 are invariably taken into consideration while framing the grade standards. International Standards framed by Codex/International Organisation (ISO) are also considered so that Indian product can compete in International market.

Final notification of Cereals Grading & Marking Rules, 2002 & Roasted Bengal Gram (splits) Grading & Marketing Rule 2002 were published in the Gazette of India.

Preliminary notification of Pulses Grading & Marking Rules, 2002 was published in the Gazette of India.

Final notification of Garlic Grading & Marking Rules and preliminary drab notification of Rice Grading & Marking Rules, Vermicelli Grading & Marking Rules are at the stage of publication in the Gazette.

Directorate General of Foreign Trade. Ministry of Commerce declared DIM to be the inspecting agency for finish fiuits and vegetables for exports to the European Union The standards of Litdhi, Pomegranate, Mangoes, Pineapple, Guava, Grapes, Headed Cabbage, Spinach, Peas and'Ribbed Celery are framed.

The DMI has its Head Office at Faridabad (Haryana), Branch Head Office at Nagpur (Maharashtra) and I 1 Regional Offices/ sub- Offices headed by Dy. Agricultural Marketing Advisers (Dy. AMAs) at Delhi. Mumbai, Chennai, Kolkata, Guntur, Chandigarh, Jaipur, Lucknow, Bhopal, Kochi and Guwahati and the Central Agmark Laboratory at Nagpur. Central Agmark Laboratory has the following specialized commodity divisions for carrying out research and standardization work more efficiently.1. Agricultural Products (Foodgrains)2. Spices and Essential Oils3. Oils and Fats4. General Chemistry5. Livestock Products including microbiology6. ToxicologyBeside there are 34 Sub- Office and 22 Regional Agmark Laboratories (RAL)Amritsar, Bhopal, Guntur, Chennai-Mumbai, Kochi, Rajkot, Calicut, Kolkata, Sahidabad, Jamnagar, Bangalore, Patna, Tuticorin, Virudhunagar, Mangalore, New Delhi, Guahati, Gaziabad, Jaipur, Alleppey, and Kozhikode spread all over the country.