PROJECT REPORT ON AGRO-FOOD BASED SMALL SCALE INDUSTRIAL UNITS

PROJECT ON FOOD BASED PRODUCTS
TOMATO SAUCE
1. Introduction - Tomato Sauce is being increasingly used with snacks like rolls, cutlets, Samosas. Tomato is a highly perishable commodity; its conversion to sauce indirectly increases the shelf life and confers substantial value addition.
2. Raw Materials - Tomato, Sugar, Spices, Salt, Vinegar, Sodium benzoate.
3. Manufacturing Process :-
The main process steps are : -
I. Selection of fully ripe tomatoes.
II. Washing and Slicing, crushing
III. Heating in stem jacketed kettle
IV. Pulping and slicing
V. Heating juice with ground spice, chopped onions and garlic (as per formulation),loosely suspended in a muslin bag.

VI. Adding sugar, salt, vinegar acetic acid.
VII. Concentrating juice as required.
VIII. Removing muslin bag.
IX. Adding sodium benzoate.
X. Filling into washed bottles.
XI. Cooling the bottle and labeling.
4. Manpower requirement : 6
5. Project Cost :-
Fixed Cost(Expected cost in Rupees) :
i. Gas Stove -Rs. 2500
ii. Cooking gas with cylinder for
commercial connection -Rs. 4,200
iii. Utensils and Stainless steel sieve - Rs.2,500
iv. Mixer Grinder -Rs.3,500
v. Gloves, Mask, Apron, Stainless steel knife, basins, bucket, Saucepan, Mug,
Spoon, Fork, Pressure Cooker, Pre-operation
expenses and miscellaneous-Rs.10000
vi. Electronic weighing machine -Rs.5,000
vii. Refrigerator -Rs.20,000
viii. Sealing machine -Rs.2,000
ix. Preparation tables -Rs.2,500
Total fixed cast -Rs.52,200/-
6. Variable Cast
i. Raw material -Rs.6000
ii. Packing material _Rs. 5000
iii. Labeling Charges -Rs. 1000
Total Variable Cost -Rs. 12,000/-
7. Profitability
Annual Sales realisation -Rs.16,000
Annual operating expenses -Rs. 12,000
Annual profit (Pre-tax) -Rs.4,000
8. Market potential
There would be significant demand of the product by hotels, restaurants, tourist resorts in the nearby locality etc. The product can also be marketed and sold through agencies like retail outlets of of private entrepreneurs in the retail sector,local vendors etc. There is ample scope for venturing into the production of other fruits and vegetable based processed food items like ketchups, squashes, jams, jellies, pickles etc. using the infrastructure facilities that may comeup with the proposed unit. Considering the capacity of unit as 0.2 ton per year along with the product diversification possibilities, there is ample scope for establishing the unit .
9. Production Capacity:-
Annual production capacity : 0.2 ton