1

Biscuits are bakery products prepared from flour, ghee, milk powder and baking soda. They are
one of the popular packaged snacks consumed by individuals of all age groups. They are usually
hard, flat and unleavened with a sweet or savoury flavour. Besides this, they are widely available
in various fillings, colours, shapes, sizes, and flavours. At present, biscuits are utilized in the
preparation of different food products across the glo be to improve the quality, texture, and taste.
The low moisture content of biscuits enhances their shelf -life and makes them a convenient
snacking option, especially among the working population. This, in confluence with the rapid
urbanization, busy lifest yles of individuals, and the rising purchasing power of consumers,
represents one of the major factors driving the demand for on -the-go food products like biscuits.
Moreover, due to increasing health consciousness among individuals, there is a shift in the
consumer preference towards high fibre, healthy sugar-free biscuits. In addition, key players are
introducing low-calorie, mushroom variants in innovative flavours and packaging and
considerably investing in promotional activities to improve their overall sales. Furthermore, due
to rising consumer inclination toward vegan foods and the growing prevalence of lactose
intolerance and food allergies due to genetically modified organisms (GMO), these market
players are focusing on offering dairy -free and non-GMO variants. Apart from this, the easy
product availability through organized online retail portals, in confluence with the emerging
trend of gifting biscuits in customized wrappers, jars, and labels, is projected to create a positive
outlook for the market. Mushrooms have huge health and nutritional benefits and can solve many problems
of under-nutrition and malnutrition. Despite this fact mushroom cultivation and its utilization are not catching up
fast because mushrooms are highly perishable. Thus, it is important to process mushrooms into value added
products which will not only cater to the protein and micronutrient requirement of masses but at the same time
will solve the problem of short shelf-life and postharvest losses of mushrooms. Following are some technologies
to process mushrooms into value added products with extended shelf life. Many persons do not purchase
mushrooms as they don’t know how to cook these. Hence, we will read about some recipes. Mushroom is a miracle
food that has been used for centuries as human food as well as medicine. It is considered as a healthy food because
it is low in calories and fat but rich in proteins and dietary fibres. According to Singh et al, mushrooms have a
good quality of protein (20–40% on a dry weight basis), vitamins, and minerals. Another research group revealed
that mushroom contains (per 100 g) carbohydrates (1.5 g), proteins (3.6 g), fats (0.3 g), dietary fibre (2.5 g), ash
(5.0 g), vitamins B12 (0.26 mg) as well as a good source of potassium, calcium, iron, zinc, copper, vitamin D, and
folic acid, etc. Oyster mushroom (Pleurotus ostreatus) is highly nutritious and contains many functional substances
like statins, beta-glycan, and secondary metabolites. Thus, mushrooms can be an excellent complement to cereals
and bakery products. The report provides a techno -commercial roadmap for setting up a mushroom
biscuit manufacturing plant. The study covers all the requisite aspe cts that one needs to know
while making a foray into the biscuit industry. This ranges from macro-overview of the market
to micro details of the industry performance, key success and risk factors, manufacturing
requirements, project cost, means of finance, profit margins etc.

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CHAPTERS TABLE OF CONTENTS PAGE NO.

1. Introduction
1.1. Project Overview 3
1.2. Market Potential 4
1.3. Scope of the Project 4
1.4. Product Description 4
1.5. SWOT Analysis 5
1.6. Promoter’s Details 5

2. Manufacturing Process & Machineries

2.1. Procedure 7
2.2. Ingredients Required 7
2.3. Flow Chart of Mushroom Biscuit Manufacturing 8
2.4. Manufacturing Plant & Machineries 9
2.5. Energy Conservation 10
2.6. Pollution Control 10

3. Costing
3.1. Financial Assessment of the Project 11
3.2. Building and Other Civil Work 11
3.3. Plant & Machinery Cost 11
3.4. Manpower Requirement 12
3.5. Product Schedule 12
3.6. Purchase Schedule of Raw Materials 13
3.7. Packaging Material Cost 14
3.8. Other Utilities 14
3.9. Other Expenses 15
3.10. Projected Working Capital Requirement 15
3.11. Project Cost 16

4. Means Of Finance
4.1. Financing of the Project 17
4.2. Debt Equity Ratio 17
4.3. Sales Schedule 17
4.4. Term Loan Repayment 18
4.5. Depreciation Schedule 18
4.6. Cash Flow Statement 19
4.7. Financial Indicators 20
Lab Activities 2

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1.1. Project Overview
Mushroom Cookies or Mushroom Biscuit as we call them in India can be ideal for snacks.
A biscuit is a flour-based baked food product. Biscuit demand is increasing due to the
need for nutritious, easy-to-store, easy-to-carry, and long-lasting foods on long journeys.
Biscuit Industries in India is the largest among all the food industries.
Biscuit is a term used for baked common flour packaged consumables. Traditionally it is
perceived as low-cost breakfast item as complement with tea. Today it is one of the most
loved food products for people from all age groups. This is because it is affordable and
easily available. Demand for healthy biscuit like mushroom biscuits is increasing due to
the active lifestyle of consumers who are looking for convenient eating options.
Mushrooms, a form of fleshy edible fungi, are rich source of proteins, having most of the
essential amino acids, minerals and vitamins with low calories.
Benefits Of Eating Mushroom are:-
➢ Rich source of essential nutrition
➢ Alleviates adrenal fatigue
➢ Fights inflammation
➢ Helps fight cancer
➢ Helps manage weight
➢ Lowers Cholesterol
➢ Lowers blood pressure
➢ Enhances memory
➢ Enhances iron absorption
➢ Helps prevent diabetes
➢ Boosts the immune system
➢ Aids nutrient absorption
Benefits of Value Addition :-
➢ Longer shelf life
➢ Easy to use
➢ Transported easily
➢ Generate employment
➢ Increases profit
➢ Export purpose
➢ Prevent losses, Avoid glut.

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1.2. Market Potential
India biscuit market stood at $3.9 billion in 2016, and it is projected to grow at a CAGR of
11.27%, in value terms, during 2017-2022, to reach $7.25 billion by 2022. Rising number of
health-conscious consumers, expanding working population and increasing urbanization are
boosting the country’s biscuit market. Moreover, augmenting disposable income along with
charging lifestyle, increasing awareness regarding healthy diet and change in food
consumption pattern are some of the other factors expected to propel demand for biscuit over
the course of next five years.
The global biscuit market size was valued at USD 30.62 billion in 2018 is projected to
expand at a CAGR of 5.3% from 2019 to 2025. Growing product popularity, especially in
emerging regions, is expected to be the key factor fuelling the market growth. Moreover, high
demand for mushroom biscuits in developing economics like India will boost the market
further. Bakery manufacturers attract customers with innovative packaging solutions and by
launching new flavour variants, such as vanilla.

1.3. Scope of the Project

Today the total production of biscuit in India is estimated to be around 30 lakh MT, the
organized sector accounts for 65% and the unorganized sector accounts for 35% of the total
industry volume and the organized sector accounts for 35% of the total industry is estimated
to grow over 15-17% in the next few years. The biscuit per capita consumption in India is 2.0
kg. India is ranked 3rd after US and China amongst the global biscuit producers.
The Federation of Biscuit manufactures of India (FBMI) which has confirmed a bright future
of India Biscuits Industry in the year 1953. According to FBMI, a steady growth of 15% per
annum in the next 10 years will be achieved by the biscuit industry of India. Besides, the
export of biscuits will also surpass the target and hit the global market successfully.
Biscuit is always hygienically packaged nutritious snack food available at very competitive
prices, volumes and different tastes. According to the NACER analysis, biscuits are
predominantly consumed by people from the lower strata of society, particularly children in
both rural and urban areas with an average monthly income of Rs. 750/- and above.
The biscuit industry employs almost 3.5 lakh people directly and 30 lakh people indirectly.
Brittania brand is now available in nearly 1.8 million outlets. Brittania claims that it has a
superior distribution clout with its presence which is nearly 3.3 million outlets. Parle, the
seasoned player itself, says it is available in 1.5 million outlets.

1.4. Product Description

Raw Material Description
Sl.No. Description Content (in%)

1 Wheat Flour 28.5%

2 Sugar 19%

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 3 Ghee 15%
4 Mushroom Powder 28.5%
5 Salt 0.5%
6 Vanilla essence 5%
7 Baking soda 0.5%
8 Milk Powder 3%
(*for the preparation of 1kg of mushroom biscuit)
Raw Material Availability
All the raw materials required for the production of Mushroom biscuit such as flour, sugar,
ghee etc. are available across India.

1.5. SWOT Analysis

STRENGTH WEAKNESS
• Highly Nutritive product. • People are unaware of the
• New variety for the tea nutritional value of mushroom.
consumers. • Advertisement cost is high.

OPPORTUNITY THREAT
• Demand for low-calories
product has risen. • The threat of substitution.
• Opportunity to capture rural • Competition from other Giant
market. Companies.

1.6. Promoter’s Details

Sl.No. Particulars Details

1. Name of Promoting Organization
2. Name of the Applicant Bijoy Kumar Bhadra
3. Father’s Name Rajendra Prasad Bhadra
4. Mobile Number 8240754608
5. Email I.D. bijoykumarbhadra@gmail.com
6. Qualification BSc. In Agriculture (Hons.)
7. Date of Birth 11th November 2000
8. Constitution Legal Status of Applicant: Individual

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 (i.e. Govt. organization, NGO, Co-operative
Society)
9. Registration No. of Applicant/CIN ----------NIL---------
10. GST No. Applicant ----------NIL---------
11. Date of Establishment / Incorporation 2022
12. Address of the registered office Kapaleswar, Kendrapara, Orrisa
13. Aadhar No. 4939 1247 5529
14. PAN Number of Applicant EEXPB0653B
15. Address of the Proposed site Jajanga, Kendrapara, Orrisa
16. District Kendrapara
17. State Orrisa
18. Pin Code 754211

Educational Qualification of the Applicant/Promoter

Education Institution Year of Pass Marks (in %)
Secondary K.V. No.2 Salt Lake 2016 82
Education
Higher Secondary K.V. No.2 Salt Lake 2018 62.3
Education
BSc. Agriculture School of Agriculture & 2022 79.30
(Hons.) Allied Science, The Neotia
University

Current Profession : Student

Land: Area: 1200 m2
Owner of the land : Bijoy Kumar Bhadra
Location: Kapaleswar, Kendrapara, Orrisa, 754211
Land Type: Agricultural Land

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2.1. Procedure

➢ First of all, as a raw material bakery shortening is kept at a temperature of 8 degree

Celsius to 10 degrees Celsius to Colden its raw material, so that there will be no
lumps issue arise at the time of mixing.
➢ The entire ingredients are finely ground using electric mixture and cleaned with the
help of fine sieve separately.
➢ The ingredients viz., ghee sugar are well mixed for 5-7 minutes using planetary
mixture to make the mixture homogenous.
➢ After preparation of mixture refined wheat flour is added and dough is prepared
➢ After preparation of dough roll the dough into the plain sheet.
➢ Then keep ready mixture near the dropping machine, where cookies are designed
according to size, type by the operator.
➢ Trays are then loaded to the back of machine, in which cookies start coming on the
conveyor drop by drop.
➢ After that these trays are loaded on trolley and cookies are kept in the open for baking
process at required temperature for some time.
➢ After baking process Mushroom biscuits are sent for packaging.

2.2. Ingredients Required

Sl.No. Description Content (in%)

1. Wheat Flour 28.5%

2. Sugar 19%

3. Ghee 15%

4. Mushroom Powder 28.5%

5. Salt 0.5%

6. Vanilla essence 5%

7. Baking soda 0.5%

8. Milk Powder 3%

8
2.3. Flow Chart of Mushroom Biscuit Manufacturing

Entire raw materials are finely ground and cleaned properly

All materials are then put in proportionate ratio into Planetary mixture

Preparation of Dough

Sheeting

Then it is kept in steel trays and sent for baking

Put into Dropping machine for desired shape and thickness

Sent for packaging

9
2.4. Manufacturing Plant & Machineries
Sl.No. Item Image
Description

1. Planetary Machine

2. Baking Oven

3. Dropping machine

4. Bio-tech mushroom
dryer

5. Mushroom grinding
machine

6. Sugar mixture

7. Labelling and Sealing

Machine

10
2.5. Energy Conservation
The following steps may be taken for the conservation of energy
1. Machinery & Equipment's parts, which are revolving and reciprocating should be properly,
lubricated from time to time with suitable lubricant oil
2. Lay out of the unit should be in such a way in that no back tracking of material is there
3. All electric switches may be kept off, when not required.
4. The entire transmission belt will be tightened before starting the work is wherever applicable
5. Fluorescent tube with electronic Chokes may be used for energy saving. Further recently
developed compact fluorescent tubes called (CFT) of 10.15, watts Philips/Glaux made may be
used for energy saving and decoration. These self-ballasted fluorescent lamps are high
efficiency replacements for ordinary bulbs. For same light output, CFLEBS consume about
one-fifth the power consumed by ordinary bulbs, thereby saving a lot of energy. The savings
get further multiplied when CLEBS are used in air-conditioned areas, since the saving of
energy by using CLEBs also corresponds to less heat dissipation reducing load on air
conditioners. The life of CFLEBs is about 8000/10000 hours i.e. about 10 times that of ordinary
bulb. The typical payback period in terms of savings of energy bills and cost of ordinary lamps
isabout 6 months operation. Unlike ordinary bulbs, these CFLEBS provide choice of three
colours designated A, B & C, to suit individual requirements Electronic Ballast, with protection
against high voltage spikes, along with high quality CFLs make these composite CFLEBs (or
self-ballasted CFLs) Slim, lightweight, efficient and reliable units.
6. As far as possible Solar Energy and day light will be used keeping all the other lights off
7. As far as possible inductive load of motor will be reduced and high power factor will be used
with the aid of capacitors of appropriate sizes.
8. It is desirable for an oven to have a higher production capacity, a short come-uptime, a higher
reliability and energy efficiency (with least thermal radiation) and less maintenance
requirement

2.6. Pollution Control

1. This industry may be involving pollution to some extent for which State Pollution Control
Board has to be approached.
2. Minimum height of shed will be maintained with exhaust fans should be installed for
removing decongestion proper ventilation, removal of cokes fumes etc.

11
3.1. Financial Assessment of the Project
Assumption
1. Working Hours per Day 8 hrs.
2. Plant Capacity/Day 300 kg/Day
(one batch of 50kg, with
batch time of 1 hours.)
3 No. of Working Days in a Year 300
4. Power Requirement 25 KVA
5. Standard Packaging for Main Products & By-products Plastic pack
6. Insurance Exp Considered on Plant & Machineries, 1% Capex
Building
7. Inflation assumed annually 5% annually
8. Sundry Debtors 15 Days of Sales
9. Stock of Finished Goods 2 months
10. Stock Of Raw Materials 5 days of Consumption

3.2. Building and Other Civil Work

Sl.No. Particulars Plant area (in m2) Rate/m2 (in Rs.) Amount
(in Rs.)
1. Land Area 1200 650 780000

2. Construction 260 2000 520000

Total (in Rs.) 1300000

3.3. Plant & Machinery Cost

Item Description Price (in Rs.)

Planetary Mixture 170000

Baking Oven 550000
Dropping Machine 450000
Sugar Mixture 150000
Bio-Tech Mushroom Drier 80000

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 Mushroom Grinder 425000
Packaging and Labelling machine 25000
Storage Tank 50000
Total (in Rs.) 1900000

3.4. Manpower Requirement

Sl.No. Particulars No. of Monthly Annual Department
Personal Salary (in Income (in
Rs.) Rs.)
1. Manager 1 30,000 360000 Admin
2. Semi-Skilled 5 25000 300000 Factory
labour
3. Chemist 2 30000 360000 Factory

4. Salesman 1 15000 180000 Sales

5. janitor 1 5000 60000 Factory

6. Watchman 2 16000 192000 Factory

7. Skilled labour 2 24000 288000 Factory

8. Helpers 2 12000 144000 Factory

Total 12 157000 1884000

(*5% increment in the salary of all the staffs every year.)

3.5. Product Schedule

Particulars Y1 Y2 Y3 Y4 Y5
Grinding Capacity (Kg/hr.) 30 30 30 30 30
No. of Working Hours per day 6 6 6 6 6
Working Day in a year 150 300 300 300 300
Bach time for 1 lot (in hr.) 1 1 1 1 1
Production of Mushroom Biscuits in 1 50 kg 50 kg 50 kg 50 kg 50 kg
hrs. (@100% CU)
Total Batches per day 6 6 6 6 6
Total Annual Capacity of production 90000 90000 90000 90000 90000
(@100% CU)
Capacity Utilization 37.50% 80% 85% 90% 95%
Total annual Production (in Kg) 33750 72000 76500 81000 85500

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 3.6. Purchase Schedule of Raw Materials

Sl.No. Raw Materials Y1 Y2 Y3 Y4 Y5

1 Flour (in Kg) 9619 20520 21803 23085 24368
Purchase price (in 15 16 17 18 19
Rs./kg)
Total Price (in Rs.) 144285 328320 370651 415530 462992
2 Sugar (in Kg) 6413 13680 14353 15390 16245
Purchase price (in 30 32 34 36 38
Rs./kg)
Total Price (in Rs.) 192390 437760 488002 554040 617310
3 Mushroom (in Kg) 9619 20520 21803 23085 24368
Purchase price (in 150 158 164 172 180
Rs./kg)
Total Price (in Rs.) 1442850 3242160 3575692 3970620 4386240
4 Ghee (in Kg) 5063 10800 11475 12150 12825
Purchase price (in 150 158 164 172 180
Rs./kg)
Total Price (in Rs.) 759450 1706400 1881900 2089800 2308500
5 Salt (in Kg) 169 360 383 405 428
Purchase price (in 15 16 17 18 19
Rs./kg)
Total Price (in Rs.) 2535 5760 6511 7290 8132
6 Vanilla essence (in L) 1688 3600 3825 4050 4275
Purchase price in 220 231 242 253 264
(Rs./L)
Total Price (in Rs.) 371360 831600 925650 1024650 1128600
7 Baking Powder (in Kg) 169 360 383 405 428
Purchase price (in 120 126 132 138 144
Rs./kg)
Total Price (in Rs.) 20280 45360 50556 55890 61632
8 Milk Powder (in Kg) 1013 2160 2295 2430 2565
Purchase price (in 300 315 330 345 360
Rs./kg)
Total Price (in Rs.) 303900 680400 757350 838350 923400
Total Purchase 3237050 7277760 8056312 8956170 9896806
Annually (in Rs.)
(*5% increase in the cost of the raw materials every year.)

14
 3.7. Packaging Material Cost

Packaging Material No. of Units Cost of Units (in Rs)

Size Type Rate Y1 Y2 Y3 Y4 Y5 Y1 Y2 Y3 Y4 Y5

/
Uni
(in
Rs.)
250gm Plastic 1.5 108000 230400 183600 194400 205200 162000 345600 275400 291600 307800
Packing

750gm Plastic 4.5 9000 19200 40800 43200 45600 40500 86400 183600 194400 205200
Packing

Total 202500 432000 459000 486000 513000

Cost
(in Rs.)

3.8. Other Utilities

Sl.No. Particulars Details Amount (Monthly

in Rs.)
1. Power 25 Kw 30000

2. Human Consumption Water (@ Rs. 12/kl) 5 kl 60

3. Factory Utilize Water (@ Rs. 12/kl) 12 kl 144

Total 30204

Total Cost Annually (In Rs.) 362448

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 3.9. Other Expenses
Sl.No. Particulars Y1 Y2 Y3 Y4 Y5

1. Advertisements 2000000 2000000 2000000 3000000 3500000

(in Rs. )

2. Transportation 35000 75000 87000 90000 102000

(in Rs.)

3. Office-Expenditure 200000 200000 200000 200000 200000

(in Rs.)

4. Repair & 100000 150000 200000 200000 500000

Maintenance
(in Rs.)

Total (in Rs.) 2335000 2425000 2487000 3490000 4302000

3.10. Projected Working Capital Requirement

Sl.No. Particulars Y1 Y2 Y3 Y4 Y5
st nd
1 Half |2 Half
1. Cost of raw 3237050 7277760 8056312 8956170 9896806
material
2. Cost of 202500 432000 459000 486000 513000
Packaging
3. Cost of 942000 942000 1978200 2077110 2180966 2290015
manpower
4. Insurance 25000 25000 50000 50000 50000 50000
Expenditure

5. Cost of 181224 181224 380571 399600 419580 440559

Utilities
6. Overhead- 2335000 2425000 2487000 3490000 4302000
Costs
Total Cost 1148224 6922774 12543531 13529022 15582716 17492380
(in Rs.)
W.C. Margin 3461387 3135883 3382256 3895679 4373095
W.C. Loan 2769110 2508706 2705804 3116543 3498476

16
3.11. Project Cost
Sl.No. Particulars Amount (in Rs.)

1. Land & Building 1300000

2. Plant & Machinery 1900000
3. Misc. Fixed Assets 160000
4. Preliminary & Pre-Operative 50000
5. Office Furniture 200000
6. Working Capital 3461387
Total (in Rs.) 7071387

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 4.1. Financing Of the Project

Sl.No. Particulars Amount (in Rs.)

1. Promoter's Margin 20% 1414277
2. Bank Term Loan (@10% 80% 5657110
interest)
Total 7071387

4.2. Debt Equity Ratio

Description Amount (in Rs.)
Equity 1414277
Debt 5657110
Debt Equity Ratio :- 4:1

4.3. Sales Schedule

Sl.no. Particulars Rate/Unit Y1 Y2 Y3 Y4 Y5
(in Rs.)

1. 250gm 55 108000 230400 183600 194400 205200

2. 750gm 165 9000 19200 40800 43200 45600

Total Sales 7425000 16632000 18589500 20655000 22914000

(in Rs.)

(*5% inflation in the price of the product every year.)

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 4.4. Term Loan Repayment
Year Principal Interest Total Balance Loan Paid
(A) (B) Payment to Date
(A + B)
2022 ₹ 5,24,344 ₹ 3,17,035 ₹ 8,41,378 ₹ 51,32,766 9.27%

2023 ₹ 9,72,874 ₹ 4,69,488 ₹ 14,42,362 ₹ 41,59,892 26.47%

2024 ₹ 10,74,747 ₹ 3,67,616 ₹ 14,42,362 ₹ 30,85,145 45.46%

2025 ₹ 11,87,287 ₹ 2,55,076 ₹ 14,42,362 ₹ 18,97,858 66.45%

2026 ₹ 13,11,611 ₹ 1,30,751 ₹ 14,42,362 ₹ 5,86,247 89.64%

2027 ₹ 5,86,247 ₹ 14,737 ₹ 6,00,984 ₹0 100.00%

4.5. Depreciation Schedule

Sl.No. Particulars Building Plant & Misc. Fixed Total
Machinery Assets (in Rs.)
1. Rate Of 10% 15% 10%
Depreciation
2. Opening WDV 1300000 2100000 160000 3560000
(in Rs.)
3. Dep 1st Yr. 130000 315000 16000 461000
(in Rs.)
4. WDV 2nd Yr. 1170000 1785000 144000 3099000
(in Rs.)
5. Dep 2nd Yr. (in 117000 267750 14400 399150
Rs.)
6. WDV 3rd Yr. 1053000 1517250 129600 2699850
(in Rs.)
7 Dep 3rd Yr. 105300 227588 12960 345848
(in Rs.)
8. WDV 4th Yr. 947700 1289662 116640 2354002
(in Rs.)
9. Dep 4th Yr. 94770 193449 11664 299883
(in Rs.)
10. WDV 5th Yr. 852930 1096213 104976 2054119
(in Rs.)
11. Dep 5th Yr. (in Rs.) 85293 164432 10498 260223

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 4.6. Cash Flow Statement:-
Sl.No. Particulars Y1 Y2 Y3 Y4 Y5 Total

1. Total 7425000 16632000 18589500 20655000 22914000 86215500

Sales/Revenue
(in Rs.)
2. Total variable 8070998 12543531 13529022 15582716 17492380 67218647
Cost (in Rs.)

3. Total Fixed 3560000 -------------- ------------ -------------- ------------ 3560000

Cost (in Rs.)

4. Total Cost 11630998 12543531 13529022 15582716 17492380 70828647

(in Rs.)

5. Gross Profit -4205998 4088469 5060478 5072284 5421620 15386853

(in Rs.)

6. Int on Term 317035 469488 367616 255076 130751 1539966

Loan (in Rs.)

7. Depreciation 461000 399150 345848 299883 260223 1766104

(in Rs.)

8. Net Profit -4984033 3219831 4347014 4517325 5030646 12080783

Before Tax
(in Rs.)
9. Tax Payable 0 0 0 0 0 0
(in Rs.)

10. Net Profit -4984033 3219831 4347014 4517325 5030646 12080783

After Tax
(in Rs.)
11. Discount 0.87 0.75 0.65 0.57 0.49
Factor @15%

12. DC 10118968.26 9407648.25 8793864.3 8882148.12 8571266.2 45773895.13

(DF*Total
Cost) (in Rs.)
13. DB (revenue * 6459750 12474000 12083175 11773350 11227860 54018135
DF) (in Rs.)

14. NDB -3659218.26 3066351.75 3289310.7 2891201.88 2656593.8 8244239.87

(DF*Gross
Profit) (in Rs.)

20
4.7. Financial Indicators

Sl.No. Indicator Value

1. Internal Rate of Return 69%

2. Benefit Cost Ratio 1.21:1

3. Net Present Value ₹ 60,42,860.73

4. Break Even (avg) 22.6

5. Projected Pay Back Period 5 years with 6 months grace

period

6. Debt Equity Ratio 4:1

21
Preparation of Fish Pickle Preparation of Soy Milk Preparation of grape based
RTD beverage

Preparation of Different Preparation of culture plate Preparation of Mushroom

flavors of Soy Milk for spawn production Chocolate

Preparation of Soya flour Preparation of ready to eat Preparation of Mushroom

fish pickle

22