r

Submitted To: Ms. ,- ,~i:.ani ;::,,, _" , . Y

Submitted By: _/
• Deepak Kathu(a
• Tejas Kapoor~
", J- •' - -
• Kashish /
• Ayush; Bhardwaj / ' ' . z... ,.
• Yash Kumar .._,/
• Deepak Kansai

,-_
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.: . _ _ ,. :.. , .,!. ·· ·. ·LA
Guru Gobind Singh lndraprastha University, Delhi
Batch (2021-2024)
 TA BL E OF
CO NT EN TS

General Introduction

Busin ess Ventu re

Orga nizat ion Plans

Proc ess of maki ng produ cts

List of Mach inery to be used

List of Prod ucts·.

Mark eting Plan .

Finan cial.Plan ..
., , ;, .:• ·:'·', ,,·'-:' <:/)r, .._·:'{>•~;·<·" ' :•, :., ·. '.•,•.,,-::,<t~•,1' :_ _ I " • •

· Reas on·,: a.n ~·~on ~~qu ,a,ce s.of FoC?d Proc essin g
. , /. . '., .:•· ~•-. ;; ; '/,i:. ·,.: V ·•;·•~·,,,;,~:_:,:.•::.•.,; .',_: ,: <" .·• : . ., I , . '. . ,
 GENERAL
INfRooucT10N
Heafthyus Provides dried fruits and
vegetables in the market

The Product
Our m ·
MISSION a,n product is fruits and
vegetables in dried fo rm .

To provide The Leadership

Customers best The company Will be lead by 6 students
of IITM.
qua/f1¥-?f dned fruits
and vegetables~
The Overall Industry
The global freeze-dried fruits and
vegetables market stood at a va\ue of
around USO 180.3 million in 202,. ,ne
market is further expected to grow at a
CAGR of 6.50% in the forecast period of
2023-2028 to attain a \Ja\ue of \JSD
VISION 262.7 million by 2027.

Scope
To be a reputable As per reports , \ncreas\ng demand
brand in the food ofdried fruits and vegetab\es \n tne
industry market has a great scope ,n tuture.

-7 ~J.UJj_:"\
,
L
~ J
Business Location
Noida Sector 14, Pincocte-,
01301
Advertisement Model The financial Statu•">

• Socia/ Mectia Marketing. I he bu, incss, will t,,, ·,,Of\,,,, 11 n , ·•

initial invc•,trncnt 01 H·, 4 '""' ,,,,.
• P u b/1sh1ng Banners in City
capital. leading to d \Q\-.i\ <Jt 'll. ~ ,. ,
Person
• Pub/ishin g ir I\J ewspc1pers .
Future Plans
• i:..v~anrJin(I all cKr<J',', th '~ U;IJr \f J. •
• ~
decrea':,in~ost ot prCJdu<,·\ I<J r ~-- H '.IC,\
possible . L
J
 BUSINESS
VENTURE
Creation of a new Business Venture
of selllng drled frults and vegetab\es
in Country.

About the Venture-

Healthyus would be created in the form of a private compan'\I
with six members as leading body of the compan'\I and a group
of people will be hired to handle the business and reach higher
limits in future. This business would be set up in Noida Sector
14. The primary source of revenue for the business wi\\ be
derived from Selling of Good qualiW of dried ,~ruits and
vegetables in the market- , [ .~<'/; ft! JLc.Jc~
 ORGANIZATION PLAN
D f:: E: P .\ k kATHUR IA
student in llTt-.1 who will be , csponsible
tor -~11 the appr(iv~ls, Creating a vision for
the c-ompan~ , Maintaining Values of the
business.
KASHISH
Chief Financial Officer
A student In IITM who will be responsible
for keeping all the financial data properly
and always look upon the transactions
taking place in the orga nization.
YASH KUMAR
Manager
A student In IITM who will be taking
care of all the _work done by the
employess and sum up t o t he
organization.
TE= JAS KAPOOR
Chief Opet alions Officer
A student in IITM who will be
responsible for all the operations
taking place in the organization and
establishing a good culture in the
business.
AYUSHI BHARDWAJ
Research Manager
A student in IITM who will be
responsible for all the researck work
required in t he business like:- how the
business can be taken to t)igher~its.
v~"~
DEEPAK KANSAL
Marketing Manager
A student in \\TM who wi\\ be
responsible for all the rnarl<.eting worl<.
. . __::--
of Organization.
 PROCESS OF MAKING
PRODUCT

>cesses used in preparin of .

Preparation - 9
dried fooct and vegetables: -
e principal preparation steps are washin a .
be sorted for size and matur'1ty S rt· g nd sorting. The raw produce may need
· · 0 1ng for size · ·
w materials through a series of m . is accomphshed by passing the
fferently spaced rollers Separat· o~ing screens with different mesh sizes or over
. · ion into groups a d'
~rfect1on of shape is done by h d· . . . ccor ing to degree of ripeness or
an 'trimming is also done by hand.
• Peeling And _Coring -
ormerly, materials were initially - , .
calded followed by hand peeling,
ut steam peeling and lye peeling have
3lso become Widely used. With steam
peeling, the material are treated with .,,
st
eam to loosen the skin, which is then
removed by mechanical means. In lye ·1~ ...,.
Jeeling, the fruit is immersed in a hot •.
lye bath or sprayed with a boiling solution -~~it! ?!.
of 10 to 20 percent lye.

• Filling -

After peeling and coring, the material are conveyed by automatic runways, through
washers, to the point of filling. Before being filled, the can or g\ass containers are
cleaned by hot water, steam, or air blast. Most filling is done by machine. "The
containers are filled with the solid product and then usually topped with a \ignt puree
lpf tomato juice. Acidification of canned whole materials with OJ to 0.2 percent c\trk
~cid has been suggested as a means of increasing acidity to a sater and more
desirable level. Because of the increased sourness ot the acid\tied product, the
addition of 2 to 3 percent sucrose is used to balance the taste. The add\t\on ot sa\1
is important for palatability. 8/95 Food and Agricultural Industry.
 PROCESS OF MAKING
PRODUCT
• Exhausting -
The objective of exhausting .
th . containe rs is t .
e container following heat treatment a o rem?ve air so that the pre-;sure ,n~1de
The reduced internal pressure (vacuum nd cooling w,11 be less th,rn atmospheric.
reduces strain on the conta·ine d . ) helps to keep the can Pnds dravm m
. . rs unng proc · . ·
oxygen rema1n1ng in the headspace It essing, and m1nim1Les the level rJf
products and prevents bulging of th~ als~ helps ~o ext~nd the shelf life of food
may be obtained by the use of h container at high altitudes. Vacuum in the can
eat or by mechanical means.
• Sealing -
In sealing lids on metal can d .
the lid and fl s, a ouble seam is created by interlocking the curl of
vacuum .in theange of the can. Many closing machines are equipped to creat e
headsp ·th ·
sealed. ace e1 er mechanically or by steam-flow before lids are

• Heat Sterilization -
During processing, microorganisms that can cause spoilage are destroyed by heat.
The temperature and processing time vary with the nature of the product and the
size of the container. Acidic products, such as tomatoes, are readily preserved at
100°C (212°F). The containers holding these products are processed in atmospheric
steam or hot-water cookers. The rotary continuous cookers, which operate at
100°C (212°F), have largely replaced retorts and open-still cookers for processing
canned tomatoes. Some plants use hydrostatic cookers and others use continuous-
pressure cookers.

• Cooling - .
After heat sterilization I containers are quickly cooled to prevent overcoo\<.mg.
•
Containers may be quick cooled by adding water to the coo\<.er under air pres~ure
or by conveying the containers from the cooker to a rotary coo\er equipped w,th a
cold-water spray .

• Labelling And Casing - . . . ad

After the heat sterilization cooling, and drying operations, the containers are re. Y
for labelling. Labelling ma~hines apply glue and. la~els in one high-speed operation.
The labelled cans or jars are the packed into shipping cartons.
 LIST OF MACHINERY TO
BE USED-

II

a cuum c a bin et dryer I ndustrial i nfrar ed machme

for drying fruit and vegetables Vc1cuum fryer vf30

.,I-
•
liii

!-
-
Food d r / ing cabinet
l
BINET 1
MAK DRYER 7-14 Infrared dryer I dehydrator Ribbon mixer MSH 500
 L IS T O F M A C H IN E R Y T O
BE USED-

Inc lin ed Sc re w Co nv ey or 8 .19 8 ag Dis ch arg e Sta tio n Air co oli ng co nv ey or CC

Inf ra re d dr ye r IOU Mu \ti- be \t dr ye r

Mu lti lay er be lt dr ye r
an d co o\e r OR
an d ro as tin g ov en DR
 Rs. 250

'.)~_E:J C RAN BERRY

:J i ec c-ar'be"""ies are made by
:)2f°tia I~/ de.,~'draiin g 7"esh
cranberrie s, a process similar to
n 2king g-apes into raisins. They
are used in trail mix, salads,
breads, v:ith cereals, or eaten on
tnei:- own.

Rs.30 Rs.60

<:JA A !:.. CHIP --- DRIED CHERR Y

Dieo cherries are a type of dried

fruit. They consist of cherries
vmich have been subjected to a
drying process.
 PRODUCT
L IS T

Rs. 300 R•,. 120

Pt. ':.,\LLJ..
DR IED PE RS IM MO N
rhe pc1slll~ r,h\lc:; ·,, •,"' 1(" '' ~,. T
Orie?_ per sim mon is a type of of the: c:.hilau1 i:.h11i r;c:;~Jr,c:;( ;, ~;
t sna ck in East
. drie d frui
trad. 1t1onal and narro II rnE:moE:r rJf -,i:,srJc:;:, -
A~1a. 1t 1s trad ition ally mad e in the Capsicum annuurr . t l~rr '::'.l fr;' ...<_
win ter, by air dry ing Oriental darl-', 11rin\.'.led :\.'.Ir . It ,:, o ,.()· r~ tc
per sim mo n. hot rich-flavored cnilc:;

Rs.SO

PRUNE
A prune is a dried p\urr f"\vS t
A guajillo chili is a landrace common\ J f rorr the Eurooear o ...r'
variety of the species Capsicum (Prunus domestica). t lot a\ r., urr
annuum with a mirasol species or varieties car be dr" sc
("sunflower'' or "lookin g at the into prunes
sun ) chile ~ru·t type
 aducts-

• ,Apple chip_s
oried persimmon
• pasilla
• sanana Chips
-
• prune
Dried Cherries
.
,....._h·"·
• r-uaJi··1•,o \...,I 1111
• l;7 .
o ried Cranberries
• + .... :..-..,..J
neep-11 lt:U \...d~Sava
~--"""'
_...1-,..;
• LI - C111ps
chuno
• • ~ • I ~A'"'.-'""
i1a11y
p.n d ,v
I VIVIC.

.... ,__ per nr .--l , ,,...-1-

,..,,,.jes from Rs20 to Rs400 c:1~
t var r- 0 uucl var\e-1-;,...,..
•
I l \t~.

eromotion-
~ocial Media Marketing.
, publishing Banners in City.
, publishing in Newspapers.

Place-
-
Ent11t
+· .. '"' c-u-~ . . y
U llll . - -
 ASONsA.ND
f<~NSEQUENcE s OF FOOD
~ROCESSING

• ~ e s food edible-
ora•.·n,ralcrops, for exarnpl;-
Wheat
state. Processing t and corn
,.,a t "'" fl echni , are not d "b
...., into our, after Which h ques, such . e ' le in their
tf10•'. h . t ey as rn1Hing d . .
a and ot er edible gra· can be rnad . an grind ing turn
as t . in-bas e into br d ,
P rs depending on the pr ed products Th ea s, cereals,
ffoLI "ble ocessing level h . ere are 3 types of
poss• . , c oose Wholegrain when

safety, shelf life, and ~r

• . -~ eservati
cessing improves or even en on_
pro . Th sures food
r,1icroorgan1sms. e main methods safety by removing harmful
ckaging, and the use of preservat·are pasteurisation, air-tight
pa 1ves.

• Nutritional gualitY-
.....- .
ood processing can affect the nutritional ua. .
F ys: it can enhance it, for instance by ad: hty of foods m both
wat present, like vitamin D (through 'fortific'~~ c~)mponents th_at were
no a ion , or by \owenng tat
or sugar. 1t can a 1so cause some fibre and •t . . '
sa It v, am,ns and m,nera\s to
be lost, for example through excessive refining, heating or freezing .

• convenience
Pro~ssing and packaging technologies help to answer modern day
time-constraints by providing a range of convenient foods: ready
meals, bagged s alads, sliced and canned fruits and vegetables that
take little time to p r epare and can be consumed "on the go".
Procedure of Recruitrn"'nt:
Expected recruitrn,,r 1 ; , ,,, , , ._
Training Period - '1 !Ar,r ,,1•.
Total no. of job Pv~i11,,r t'; < ,, ·,
Recruitment proces~
• Application Via Lin\r<;rJ,,
• Interview

• Special Hiring of P':ur, <: w- :, ,·. · s·.·. ',r,,,· =:--,s

,-.
, , ,)'1;., • .,,,,,

-
•/;/,
I
,,_.,_ ,:,; -
•
 • India's fooa Processing sec tor is o ne o f the larg,_ •
output is exPectea to reac h U S$ 535 b illion by ?G , , , ,,
. . , ,, r..,rtcJ an r:1 .....__,

• This sector is expectea to generate g m ill o n Jobs .)

· t J 2G L<
• The Indian food industry is expanding at a CAGRfooct naJot· y.
0 , 1 1 y,, an d t 1- e- f-:,c-,. . d
Processing sector accounts for 32% of th e total . ~··ms,· ..,
• India's food sector attracted US$ -
4 18 billion in fore1g. n d i re ::::t in , --
betwee n Apr;, 2014 an d M arch 2o 2 o. ct , : ·i.-le , m a,·:;
• By 2030, Indian annual hou seh o l_d ~he world..
India the fifth - largest co n sumer in onsumpt1on is expecte ,0

BENEFITS OF INVESTING IN /NOIA: . d d e m a nd by :~e

7. In India this is a prospec tive industry

ss populatio
due . tn.-
o--t h e in crease
,
m aj ority of the urban mi·dd/e-c Ia
. Is is abunda Q_t . /
2 . Availability of raw matena
m tion patterns .,_,-, .

3 . Change in the consu Pt of product10 ~ .«!Y" - the best opt1on c,

. Iy toncentiv1rs
4 . Com parative w cos th. a~ 1;7a ke India
5.Attrac; ; : ; ; r-1t!-~ .sl
 C-4.p,-,AL r-.
' . n;:[:QlJp,t:-
his business n;: i::: ME: NIS
18,oo,ooo Vv· rnocte1 is
business io b~th an initiai'~ectea to '•quice
be 'net With ,°Pe,atea 10 ap,ta1 investme an annua1 capital cequicement ot n,.
"an~us gove ,. at '••st 2 Ye nt of 24,oo,ooo, This would allow the
nd
Research a11q D ..._ _s.'fS
'n"c•nt initiative L""J,,a\,l,(_Y\~dd,tional
~ -
financial1cequicements can
______e
_veloplllent
Marl(eting anq .t\q , . VALUE
. - ~ - -_ _vertis,
119 PERCENTAGE
••••
Daily Operations ~s:..'. 7
- - - - - - - - - - _ _ :R .~,2=:0~,o~oo~ ---+-~:__\__ __
TOT AL Rs. 6,30,000

Rs.1a,oo,ooo

FlNANClAL OUTLoof{

This business "10deJ is expected to generate a ceturn of 35% after

cost in its first Year While the business being easy to scale is
capable of earning "1ore over the years.The expected returns
frorn the business in second year is expected to rise from 35 % to
42%.

SCENT SOLID S\ PA
 Healt,-,YI.Js Will be lead

ass.,llling a,-. equal ro, b_y a 9roup or 6 studonts ot 11-r.,.

a food Process;,-. 9 . e •n '.' business that """"Id create
Peop1e Of Ind· un,t ""h•ch a,n,s to Pro11ide the
Svegetables ,._. b • . .
, ector-14,lndia.
, •a 1Good quahty of Dried Fruits and
· " S Usmess Would be set up'" Nooda
'4 e r,"ec1 from t'- • . .
!h': Prin-oary source
l'llarket. •here 8
are
of revenue for the business Will be
O " •n1t1a1
0 Selling of Products in main
at a .scount •n
•_ . •n. 1.t1a1
": rne
timPlans in mind
es in order toto senthe
Qrab products
attenhon of custon,ers tha t ma,, d . .
demand of Products. y
1ea to a rise in
The targeted Ct.f sto!:llers for th.ri. anpi· t· p \
b
. Busmess
havmg - --:11 l:>cperience or=Vi ...a i nt · areTheop e
•ca ion
•
usmess w,• b e started IIVith an initialeinvestment
rv,e""s. e
of R.s.
upto
4 Lakh 24Lakh.
Rs.by each of the rnernbers, bringing the capital

Our main motive to se11 Dried fruits and Vegetables is

to make People consurne Healthy fooa at a cheat)er
price With a good taste. We aim to make this
limits.(, dh., L vto
organi?~tiol) ~ reach nevv heights anc1 to break~ the
------
lieF=ERENCES--
Hl"Tp
•, H llP S:/ /F.N .\Yll<IPCDIA.ORG/Wll<I/DRlf D rRUIT

~:vx
S:/ /WWW GOOGLE.COM/SEARCH'!CUENT= FIRF-fO/ B-

b &~XSR
- f°= =AJOQLZU72Z7HQ5JXCOX
p THA 0830QW:167329 73629438.Q" 0 RI ED+ FRUIT +A 11 D +I/~ C,E TA
., ES& TB t,,t =ISCH&SA" X& VE 0"2AH lJ I< EWIZYA
JR RVBA H VI R NWI< HAAODCGQOPQJ EGQI c)(AB& BIW" 1536&BIH=739&

DPR=1.25
TPS:/ /WWW.GOOGLE.COM/SEARCH?CLIEN T"FIREFOX-B-
' HT
D&Q== DR I ED+FRU IT +AND+VEGETABLES
• HTTPS:/ /WWW.MUDRA.ORGJN/
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MA R KET-104149
• HTT PS;// EXTENSION .PSU.ED U / LETS-PRES ERVE-DRYI NG-FRUITS-

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