soyafresh

A rv i n de r Kum a r CU HP 12M BA35

Feasibility Study Of
Soya Product
(Milk, Curd & Paneer)

SOYAFRESH

ACKNOWLEDGEMENT
With a sense of gratitude and respect I would like extend my heartiest thanks
to all who provided help and guidance to make successful completion of this
project. Without those people help and guidance it is not possible to
complete this project. I make special mention of some of personalities and
acknowledge my sincere indebtness to them.
I extend my special thanks to my Dr. Manpreet Arora who provide stimulating
suggestions and encouragement to complete this project

Executive summary
Study of management will be immaterial if it is not coupled with practical
aspect of the management. After studying the theoretical aspect of project
management it is required to did it in actual world. This project report is
prepared for the feasibility study of soya milk and soya product like curd,
cheese. Today milk market is grow very rapid rate in coming years demand
for milk is increases but the supply of milk is not increases as the demand
increases. Soya milk is used as substitute of dairy milk. Soya milk contains
low fat and high protein as compared to the dairy milk. Soya milk has
cheaper cost as compared to the dairy milk.
In this project report market analysis is done for the soya milk and its other
products. Soya milk demand is increases in the youth segment due to high
protein in this milk and it is also very much useful for heart patient because
of low fat. Soya products also demanded in hotel & restaurants because of its
cheaper cost health benefit. In future demand will be increased because of
people are becoming more conscious about their health. Soya product like
flavored soya milk demand increases it is very much popular in the western
countries.
Technical analysis of the soya milk plant is also done in this project report. In
the technical analysis quality assurance quality control availability of raw
material and utilities arrangement is done. Finance is very much important
for every type of business financial analysis is also done for this project.
Soya milk is cheaper substitute of dairy milk and its Nutrition value as compared to dairy
milk this thing provide competitive edge to the soya milk industry. India is
developing country and urbanization is at its growth stage it will provide greater
opportunity for soya product industry in future.

Content
Introduction

Introduction of dairy milk sector

Introduction of soya milk
Basic idea
Unique features of product

Market analysis
Market potential
Factor affecting demand of soya milk product
Target market

Technical feasibility

Manufacturing process
Quality control & standard
Pollution control
Plant layout
Plant location
Requirement of personnel

Financial feasibility

Fixed capital requirement

Working capital requirement
Raw material cost estimates
Cost of production and turnover

Introduction OF Dairy Sector

in India
Agriculture along with animal husbandry has been and will continue to be the
lifeline of Indian economy. India is the largest and one of the most
economical milk producers in the world (estimated production of 105 MT).It is
the most important sector of the Indian economy particularly in poverty

alleviation and employment generation. This sector contributes close to onefourth of Indias National income and total work force engaged in agriculture
is about 60 per cent.At global level, milk has been identified as an integral
part of food for centuries. The success of White Revolution in India has
largely been written by millions of small holders. About 70 million dairy
farmers produce more than 50 per cent of the milk in the country. Milk and
milk products are one of the important components of the Indian food
industry. Consumption of milk and milk products is deeply rooted in our
tradition and it is an essential item during rituals, festivals and other
auspicious events.
Dairy is currently the top-ranking commodity in India, with the value of
output in 2004 at 1.179 billion rupees (US$39 million), which is almost equal
to the combined output value of rice and wheat. Despite the importance of
the dairy sector in overall GDP, it receives less government budgeting than
the agriculture sector. Further, there has been no concentrated investment in
the development of value-added or innovative products, nor any serious
effort to support and modernize the informal sector.
In light of the increasing demand driven by the growing population, higher
incomes and more health consciousness, the slowdown in dairy industry
growth is severely worrisome. Based on estimates by the National Dairy
Development Board (NDDB), the demand for milk is likely to reach 180
million tonnes by 2022. To supply the market, an average incremental
increase of 5 million tonnes per annum over the next 15 years is required a
doubling of the average incremental rate achieved over the past 15 years. In
the absence of sufficient increased production, India will need to rely on the
world market for imports. And because of the huge volume required, it will
affect global milk prices. Thus, focusing on areas for local dairy development
is critical. According to the chairperson of National Dairy Development Board
(NDDB). India is set to face milk shortage soon due to rising consumption in
both rural and urban areas while productivity remains low despite the
country being the worlds largest producer We will without doubt start
facing milk shortage as demand is increasing at a much faster rate than
production due to rising consumption in village households and demographic
dividend in urban areas,.

Basic idea

As stated in the earlier paragraph the demand of the milk 180 million in
2022. But the supply is not increases as the demand increases. So soya milk
and its product like milk powder, soya paneer etc, business is best in coming
years. Soya milk powder is easy to store for 180 days.

Introduction
Soya milk (called soymilk in America) is made from soya beans. Essentially, it is an
aqueous extract that is prepared by grinding soya beans that have been soaked in
water. The process of making soya milk was discovered in China where soya beans
were originally cultivated and consumed. It was mainly used in the process of
making tofu or bean curd. By 1931, calcium-fortified soya milk was being
produced in America by Madison Foods in Tennessee.

Soymilk and its related food products are getting popular throughout the
world due to their nutritional and medicinal qualities. Soymilk is high in
protein and low in fat and carbohydrate and contains no cholesterol. Soymilk
is an excellent food for babies, children and the elderly people including
pregnant and lactating women as it contains vegetable protein that is very
easy to digest.
Soya Milk is an inexpensive and remarkably versatile high protein food made from
soya beans. It is a white liquid made from the seed. Unlike most other protein foods,
milk is entirely free from cholesterol and low in fat (specially saturated fats). The
quality of protein is as high as that found in chicken. It is also good for dieters as
this contain low calories. It is an excellent food for babies, children, elderly people
and pregnant and lactating women since it contains vegetable protein which is very
nutritious and easy to digest. Soya milk and its derivatives are the cheapest source
of protein, its derivatives tofu (soya paneer) makes testy dishes like matar paneer,
palak paneer etc. and snacks like soya burger, patties, sand witches, pakoras etc.
and also used in desserts.

Unique Feature of Soya Milk

Nutritional
Nutritionally, soya milk is quite similar to dairy milk. Following are some of the
reasons why it is endorsed as a substitute to dairy milk.

The protein content of soya milk is quite similar to that of dairy milk.

The protein found in soya milk is vegetable in nature. Unlike animal protein
found in dairy milk, vegetable protein prevents loss of calcium through the
kidneys. (Much of the calcium in soya beans is lost during the process of
extracting the milk through the residual pulp which is discarded. However,
commercial soya milk is adequately fortified with calcium.)

Dairy milk has saturated fats, which can lead to high cholesterol. Soya milk,
on the other hand, contains very little saturated fat.

Commercial soya milk is also fortified with vitamins such as B12. This
makes soya milk a substitute for dairy milk for vegans. Vegans are people
who prefer not to consume or use any products of animal origin.

Soya milk has no lactose and can be easily digested by people who
arelactose intolerant.

Allergies due to dairy milk are quite common among children. Compared to
this, very few children are allergic to soya milk. Before switching children
to soya milk, however, consult their doctor.

Soya milk contains prebiotic sugars such as stachyose and raffinose. These
play a role in improving immunity and removing toxins in the body.

Dairy milk may contain harmful synthetic hormones such as rBGH

(recombinant bovine growth hormone) that are used to increase milk
production in cattle.

Certain studies have linked dairy milk in childhood to the development of

insulin-dependent diabetes in later life, though this has not been conclusively
proved. With soya milk there is no such risk.

Soya milk is exceptionally rich in isoflavones such as genistein and daidzein.

These confer certain health benefits such as reducing cholesterol levels,
controlling osteoporosis, and reducing cancers of the prostrate and breast.
Isoflavones also protect body cells from oxidation.

Ecological
Apart from its nutritional benefits, widespread use of soya milk may have ecological
advantages. This is because soya beans grown on an area of land can produce
more soya milk than if the same amount of land is used to grow fodder for cattle.
However, as the quality of land required for cultivating soya beans differs from that
used to grow fodder, this is a debated issue.

Market & Demand Analysis

Market Potential
With the increasing health consciousness among the general people, the use
of soya milk getting acceptance in the form of textured vegetable protein
(popularly known as soya badi) soya milk, soya curd & paneer. Being mainly
county of vegetation, India indeed has a great market potential for soya milk,
curd & paneer. Expert predicts that soya food industry will grow at 20%
annually over the next few years.

Reason of buying of soya product

Soya products have actually been shown to benefit people suffering from
heart disease, an increasing health concern in India. The World Health
Organization predicts that deaths caused by heart disease will double in
India by 2015. Research attributes this expected rise to India's increased
consumption of dairy and meat and adoption of a high-fat "cheeseburger"
lifestyle.
The soya cow's products, including soya milk, tofu (soya paneer), soya
shakes will be given to heart patients and others who are undergoing training
and therapy and the yoga institute, as well as to patients and staff and
AIIMS. Both institutions believe that soya milk promotes good health, while
dairy products are linked to deadly disease, including heart disease and
cancer.
Scientific research shows they are right to be concerned. Since the 1980's,
study after study has linked dairy consumption to a high incidence of breast
and other cancers. The American Dietetic Association, for example, reports
that breast cancer is most prevalent in countries where women consume
high-fat, animal-based diets. In east Asia, where milk consumption is
extremely rare, breast cancer is almost unheard of. International renowned

nutrition expert Dr. T. Colin Campbell points to China, a basically non-milkdrinking country, where cancer deaths among women aged 35 to 64
averaged less than 9 per 100,000, as opposed to 44 per 100,000 in the U.S.

Target market Target market firstly urban areas and small towns of
the Himachal Pradesh medical store for selling of milk powder on later stage.
Flavored milk will also sell to children of urban and town area. This milk is
also help to maintain a healthy body due to low fat. People who want to
develop their body are also included in the target market.
Hotel restaurants in the Himachal Pradesh will be second in the list of
target market for soya milk, soya curd and soya paneer. Firstly hotels in the
district Bilaspur will on the target. There is more than 100 registered hotels
in Bilaspur district.

TECHNICAL ASPECTS:
Process of Manufacture
The initial stage involves the cleaning, sorting of the Soyabean followed by
dehulling and soaking at room temperature in 0.5 1% sodium bicarbonate
solution in 1:3 ratio (soya: solution). After soaking the weight of original
soyabean becomes double, the split (dehulled beans) are ground in hot
water in1:7 ratio and filtered to get milk. The residue is known as okra. The
milk is then cooled to 700 C and 0.1 molar calcium sulphate/magnesium
chloride or 2% citric acid solution is added with slow stirring. These
chemicals precipitate/coagulate the proteins of soya milk. The muslin cloth
containing Soya protein is pressed in paneer making boxes for 3 to 5 mts.
And then cut into pieces of approx. desired size and put in cold water for
another 30 minutes. Vacuum packed tofu should always be kept in the fridge
and after unpacking, immersed in water. The various products which can be
manufactured are mentioned in the Chart below

Clean
and
Soyabeans

Soak

Airless grind and cook

5.2 litre water and 1.3
Extract Soya milk Base
7.5

Add
Water
Sweetene flavour
salt etc.

Add coagulant
or citric

Add Sweetener
Salt
and
yoghhut culture

Okra Add salts,

spices,
Flour
Vegetables

Incubate Yughhut
Bake or Fry or add
Homogenize or
Extract
Curd
optionally and fruits
to foods and Cook
Mix well
ga
(2) Soya
Qualitypressin
Control and
Standards
milk
forming Box Tofu
Product should conform to the PFA (Prevention of Food Adulteration), Act,
1955
Soybeans are stored and transported under various humidity and
temperature conditions. Soymilk and tofu are two of the most important
foods made from whole soybeans. The objective of this study was to
investigate the influence of storage conditions on soybean quality as related
to soymilk and tofu-making properties. Soybeans of 3 different genotypes
(Proto, IA2032, and Vinton 81) were stored in varying conditions:
temperature ranging from 4 to 50 degrees C, relative humidity from 55% to
80%, initial moisture content from 6% to 14%, and storage time up to 15 mo
depending upon storage conditions. The effects of different storage
conditions on soybean color, solids and protein extractability, soymilk pH,
tofu yield, tofu solids and protein contents, tofu color, and texture were
investigated. While no significant changes occurred for the soybeans stored
at 4 degrees C, the soybeans stored at high temperatures (30 to 50 degrees
C) exhibited significant quality loss (P < 0.05).
The degradation of soybean lightness (Hunter L), color difference (Delta E),
and solid extractability exhibited a linear relationship with time. Soak weight
decreased at high temperature and relative humidity, but increased at mild
storage conditions. Several combinations of storage conditions at
temperatures exceeding 30 degrees C produced a drastic loss in tofu yield.
Storage also affected the tofu making process by reducing optimum mixing
time to produce the highest tofu yield. Varietal difference in soybean
storability was observed. The results provided useful information for the
soybean processing industry to store soybeans using the optimal storage
conditions and to estimate soybean quality after storage.

(3) Production Capacity (Per Annum):

Item
(Rs.)
Flavoured Soya Milk
Tofu (Soya Paneer)
19,80,000
Soya Curd

Qty. (Kg.)

Value

60,000
6,000
12,000

(4) Pollution Control:

Though no industrial effluent is released in the manufacturing process even
then a NOC from State Pollution Control Board is to be obtained before
commercial production.
(5) Energy Conservation:
Suitable measures should be adopted to use appropriate amount of fuel and
electricity.

Plant Layout for Soya Milk and Its Product

Location for pant.

Plant is located where raw material and resources are easily available.
Transportation facility is also taken in account for the selection of site or
location for production.
Plant site is village kuthera in district Bilaspur.

Registration with DIC

In each district one agency to deal with all requirements of small and village
Industries. Business is registered with this .This is called District Industries
Centre The District Industries Centers have undertaken various programs
for investment promotion at the grassroot level such as a organizing
seminars workshops, extending support for trade fairs and exhibitions
organized by various Industries associations.
All the services and support required by for MSME units under the single roof
of the District Industries Centre. The Centre has a separate wing to look-after
the special needs of cottage and house-hold industries as district from small
industries. Registration of the business is beneficial to avail the benefit
provided by the Govt. under the scheme of MSME.

Recruitment of Manpower
Manpower requirement for soya milk production plant only one skilled
person is required for operating machinery of the soya milk .other works can
be done by unskilled persons.
Post
Manager

No. of person
1

Skilled worker

Unskilled worker

Total

Arrangement of raw and packaging material

Raw material is purchased from Una in bulk packaging material is purchased
from Baddi district solan from HP Only.

Raw material includes

1) Soya bean 2) packaging material

Arrangement of utilities
Utilities includes water, electricity and power/fuel these things are very much
important to run any manufacturing business. Water is taken from bore well
and electricity clearance is taken from Himachal Pradesh state electricity
board (HPSEB). LPG/fuel is purchased from local market.

Form of ownership
Ownership is very crucial thing because of risk of failure of business is totally
related with the owner of the business. In this particular business ownership
is sole proprietorship. Profit and loss is shared by single person only.

Source of finance
Finance is blood of any business to run its operations efficiently it is also
important to procure finance from cheaper source. There is requirement of Rs
7, 48, 000 as fixed capital and Rs.2, 24,000. As working capital for two
months.

Sources of Finance
Personal Finance
Laon from bank
Total

Amount
2,50,000
7,50,000
10,00,000

Loan is taken from under the Government approved Credit Guarantee Fund
Scheme for Small Industries this scheme has been started with effect from
1st Jan 2001 with the objective of making available credit to SSI units,
particularly tiny units, for loans up to Rs. 10 lakhs without collateral/third
party guarantees. The Scheme is being operated by the Credit Guarantee
Trust Fund for Small Industries (CGTSI) set-up by Government of India and
SIDBI.

BASIS &
PRESUMPTIONS
This project is based on single shift basis and 300 working days in a year.
The costs of machinery & equipment /materials indicated refer to a
particular make and the prices are approximate to those prevailing at the
time of preparation of this profile.
The cost of packaging, forwarding tax etc and installation electrification of
machinery is taken @ 25% and non-refundable deposits, project cost, trial
production, fees etc are considered under pre-operative expenses.

Depreciation has been taken as an

a) On building @ 5%
b ) On machinery & equipment @ 10%
c) On office furniture & fixture @ 20%

Interest on total capital investment has been taken @ 14% per annum.
Minimum 40% of the total investment is required as margin money.
Pay back period of the project will be 7 years, with half yearly installments.
Break even point has been calculated at the full capacity utilization.
It is presumed that that 1 kg of soya bean may yield 7.5 litre of soya milk
and
1litre soya milk can be converted into 200 gm. of soya paneer

Financial aspect

Sl.
No.

Particulars of Machines

Qty.
(Nos.)

1.

Soya Machine for soya milk and paneer (Tofu)

consisting of grinder cooker, Manual Boiler, Filter
Press, Tofu Box, Tofu Press, Tools, Flushing Chamber

2,25,000/-

2.

Deodorizer

Raw 1,00,000/Material:

3.

Vacuum Packaging Machine

4.
5.

Freezer @ 25,000/-

Pouch Sealing Machine

1,25,000/Sl. Item
Value
Rate (Rs.)
(Rs.)
Qty.
50,000/No.
1. Soyabean
1100
33,000/30/-Kg.
Kgs
10,000/-

6.

Tables with AL Top @ 10,000/-

7.

Plastic Trays/Tubes and other misc. items.

8.

Water Storage Tank

Chemical s, flavours, colour

and other
15,000/LS
3
30,000/2.material etc.
LSmilk and paneer
15,000/Packaging material for
8,000/LS
3.1
10,000/56,000/Total:
Total:
5,65,000/-

iii)

Packaging, forwarding, Tax etc.

iv)

Electrification and installation @ 10%

v)
vi)

Office Furniture and Equipments

Pre-operative Expenses
Total Fixed Investment (ii to vi):

B)

Working Capital (Per Month):

(i)

Personnel (Salary & Wages):

Amount
(Rs.)

56,500/(iii) Utilities:
56,500/4,500/Power
1.
50,000/Fuel/LPG
10,000/-2.
20,000/Water
1,500/-3.
7,48,000/16,000/Total:

(iv) Other Contingent Expenses (P.M.):

6,000/Rent1

Sl. No.

Designation
Manager

Postage & Stationery

500/-2
No.

Consumable
Store
Rate
Total1,000/(Rs.) 3

and Maintenance
500/-4
1 Repairs
10000/10,000/-

Advertisement & Publicity

2,000/-5
6000/6,000/Sales Expenses
2,000/-6
Unskilled Workers
1
4000/4,000/Telephone/Mobile
1,000/-7
Sweeper
1
3000/3,000/TOTAL CAPITAL
INVESTMENT:
Miscellaneous
2,000/-8
(Rs.Expenses
In Lakhs)
Total:
23,000/15,000/Total:
Fixed
7,48,000/Capital
I.
Perquisites @ 10%
2,300/Working Capital for 2 2,
months
24,600/II.
Total:
25,300/Working Capital / Total Recurring Expenditure (P.M.): (v)
9,72,600/Total:
Salary & Wages1.
Skilled Workers

Raw Materials2.

FINANCIAL ANALYSIS:
i)
=4, 29,636
4.
3.
Utilities