Potato Onion And Tomato Based Project Reports

Service Details:

Project Reports are based on desk survey. They provide the pre-investment information required for promoters. Before setting up the project, it is necessary to assess the market potential for the goods proposed to be manufactured. These reports answer the most frequently asked questions on all the aspects of a new project.

 

Each Project Report contains the following details as under:

 

• Introduction
• Properties
• Uses & Application
• B.I.S. Specifications
• Market Survey
• Present Manufacturers
• Raw Materials
• Formulations
• Manufacturing Process
• Process Flow Diagram
• Details of Plant & Machinery
• Suppliers of Raw Materials
• Suppliers of Plant & Machinery
• Plant Economics
• Land and Building Costs
• Plant and Machinery Costs
• Other Fixed Assets
• Fixed Capital Investment
• Raw Material Costs
• Salaries and Wages
• Utilities and Overheads
• Total Working Capital
• Cost of Project
• Total Capital Investment
• Cost of Production
• Turnover per Annum
• Profitability Analysis
• 5-year Profit Analysis
• Break-even Point
• Resources of Finance
• Interest Installment Chart
• Depreciation Chart
• Cash Flow Statement
• Projected Balance Sheet

Service Details:

Potato flakes are some of the most important form of dehydrated potato products that can be used in different ways including substitution for fresh mashed potatoes. Unlike French fries and crisps whose consumption patterns and diversity is well established, little or no information can be obtained on flakes in Kenya. This study was, therefore designed to assess the diversity and characteristics of potato flakes in Nairobi and Nakuru, Kenya. Potato flakes diversity and characteristics were determined through a structured questionnaire administered to attendants in 148 retail outlets (supermarkets and shops) followed by sampling and laboratory analysis of the available brands. Of all supermarkets surveyed, only 3.4% stocked potato flakes. There were only 2 brands of flakes, one imported and another, local brand. The sales were reportedly low due to the high cost (55%) of the products, lack of public awareness of the product (35%) and inadequate supply (15%). The oil and moisture contents of potato flakes from supermarkets in Nairobi and Nakuru significantly (P<0.05) differed between the brands being generally lower in the imported brand compared to local brand, ranging from 0.13% to 0.32%. There were no significant (P>0.05) differences in levels of sodium chloride with the maximum recorded being 2.11% in imported flakes. The moisture content ranged from 8.52% to 10.51% in local and 2 imported flakes brands, respectively. The sale of potato flakes can, however, be increased if the processors produced smaller unit weight packages that are more affordable and create awareness to the general public consumer.

Service Details:

Project Reports are based on desk survey. They provide the pre-investment information required for promoters. Before setting up the project, it is necessary to assess the market potential for the goods proposed to be manufactured. These reports answer the most frequently asked questions on all the aspects of a new project.

 

Each Project Report contains the following details as under:

 

• Introduction
• Properties
• Uses & Application
• B.I.S. Specifications
• Market Survey
• Present Manufacturers
• Raw Materials
• Formulations
• Manufacturing Process
• Process Flow Diagram
• Details of Plant & Machinery
• Suppliers of Raw Materials
• Suppliers of Plant & Machinery
• Plant Economics
• Land and Building Costs
• Plant and Machinery Costs
• Other Fixed Assets
• Fixed Capital Investment
• Raw Material Costs
• Salaries and Wages
• Utilities and Overheads
• Total Working Capital
• Cost of Project
• Total Capital Investment
• Cost of Production
• Turnover per Annum
• Profitability Analysis
• 5-year Profit Analysis
• Break-even Point
• Resources of Finance
• Interest Installment Chart
• Depreciation Chart
• Cash Flow Statement
• Projected Balance Sheet

Service Details:

Bioethanol is fermentation alcohol, which refers to ethyl alcohol produced by microbial fermentation processes as opposed to synthetically ethanol from petrochemical sources. It is produced through distillation of fermented biomass. In general bioethanol can be extracted from every sort of carbohydrate material. The main cost element in bioethanol production is the feedstock. These can be divided into three main groups: sugary, starchy and lignocellulosic biomass. First generation feedstocks for bioethanol production primarily refer to plant biomass sources that are also sources of human and animal nutrition, namely cereal starches and sugar crops. Sucrose based materials are predominantly derived from sugarcane and sugar beet; while starch based materials are predominantly derived from cereal crops such as maize, wheat and other cereals. Second generation raw materials for bioethanol production typically refer to non-food biomass sources, mainly lignocellulosic biomass. This represent the most abundant form of carbon on Earth, and encompasses two categories of feedstock's: waste materials like straws, corn residues, wood chippings, forestry residues, spent grains, MSW, agricultural residues and Energy crops such as basket willow, switch grass, reed canary grass, ryegrass etc.

Service Details:

Tomato Chips & Wafers Project Reports

Service Details:

The main advantages of dehydrated onions are that they are easy to store, being lighter in weight and smaller in bulk than fresh or other processed onions, they are cheap to pack compared with canned goods, they do not require refrigerated storage as do frozen onions and the contents of a container can be used some time after opening provided they are not rehydrated. The newest dehydration process appears to be a variation on the air-drying process and is based on the principle of vapour pressure differentials, using air circulated around the onions at relatively low temperatures to 'sweat' the water from the food. It is reported that this method of dehydration prevents a crust forming on the outside of the pieces of food and that the low temperatures have less effect on flavour, texture, colour and vitamin contents of onion than do the higher temperatures used in conventional hot air-drying methods.

Service Details:

Potato flakes are some of the most important form of dehydrated potato products that can be used in different ways including substitution for fresh mashed potatoes. Unlike French fries and crisps whose consumption patterns and diversity is well established, little or no information can be obtained on flakes in Kenya. This study was, therefore designed to assess the diversity and characteristics of potato flakes in Nairobi and Nakuru, Kenya. Potato flakes diversity and characteristics were determined through a structured questionnaire administered to attendants in 148 retail outlets (supermarkets and shops) followed by sampling and laboratory analysis of the available brands. Of all supermarkets surveyed, only 3.4% stocked potato flakes. There were only 2 brands of flakes, one imported and another, local brand. The sales were reportedly low due to the high cost (55%) of the products, lack of public awareness of the product (35%) and inadequate supply (15%). The oil and moisture contents of potato flakes from supermarkets in Nairobi and Nakuru significantly (P<0.05) differed between the brands being generally lower in the imported brand compared to local brand, ranging from 0.13% to 0.32%. There were no significant (P>0.05) differences in levels of sodium chloride with the maximum recorded being 2.11% in imported flakes. The moisture content ranged from 8.52% to 10.51% in local and 2 imported flakes brands, respectively. The sale of potato flakes can, however, be increased if the processors produced smaller unit weight packages that are more affordable and create awareness to the general public consumer.