Scribd Logo
Upload

Welcome to Scribd!

  • 202 views

    Fruit Squashes and Syrups

    Uploaded by

    Iboyaima singh
    This document provides information on producing fruit squashes and syrups as a business. It discusses the raw materials needed which include various tropical and temperate fruits that can be processed into pulps, juices, or extracts. The manufacturing process is outlined which involves washing, peeling, and grinding fruits before blending the fruit puree or juice with a sugar syrup and other ingredients. The document estimates the fixed and working capital costs for a model project with an annual production capacity of 1,200 bottles per year. It also notes that the technology and manufacturing process for making these products is available.

    Copyright:

    © All Rights Reserved
    Download as DOC, PDF, TXT or read online from Scribd

    Fruit Squashes and Syrups

    Uploaded by

    Iboyaima singh
    202 views2 pages
    This document provides information on producing fruit squashes and syrups as a business. It discusses the raw materials needed which include various tropical and temperate fruits that can be processed into pulps, juices, or extracts. The manufacturing process is outlined which involves washing, peeling, and grinding fruits before blending the fruit puree or juice with a sugar syrup and other ingredients. The document estimates the fixed and working capital costs for a model project with an annual production capacity of 1,200 bottles per year. It also notes that the technology and manufacturing process for making these products is available.

    Original Description:

    Food product

    Original Title

    FRUIT SQUASHES AND SYRUPS

    Copyright

    © © All Rights Reserved

    Available Formats

    DOC, PDF, TXT or read online from Scribd

    Did you find this document useful?

    Is this content inappropriate?

    This document provides information on producing fruit squashes and syrups as a business. It discusses the raw materials needed which include various tropical and temperate fruits that can be processed into pulps, juices, or extracts. The manufacturing process is outlined which involves washing, peeling, and grinding fruits before blending the fruit puree or juice with a sugar syrup and other ingredients. The document estimates the fixed and working capital costs for a model project with an annual production capacity of 1,200 bottles per year. It also notes that the technology and manufacturing process for making these products is available.

    Copyright:

    © All Rights Reserved
    Download as DOC, PDF, TXT or read online from Scribd
    Download as doc, pdf, or txt
    202 views2 pages

    Fruit Squashes and Syrups

    Uploaded by

    Iboyaima singh
    This document provides information on producing fruit squashes and syrups as a business. It discusses the raw materials needed which include various tropical and temperate fruits that can be processed into pulps, juices, or extracts. The manufacturing process is outlined which involves washing, peeling, and grinding fruits before blending the fruit puree or juice with a sugar syrup and other ingredients. The document estimates the fixed and working capital costs for a model project with an annual production capacity of 1,200 bottles per year. It also notes that the technology and manufacturing process for making these products is available.

    Copyright:

    © All Rights Reserved
    Download as DOC, PDF, TXT or read online from Scribd
    Download as doc, pdf, or txt
    of 2

    Central Food Technological Research Institute, Mysore – 570 020

    Fruit Squashes and Syrups

    1. Introduction
    Fruit beverages are relished very much when served in chilled
    condition especially during summer, which are nutritious and healthy. Fruit
    squashes, crushes, cordials and syrups are popular class of fruit products,
    which are convenient to use. Squashes like orange squash, mango squash,
    lime squash, Pineapple squash, grape squash, etc., are very popular. Among
    syrups, sarsaparilla syrup, ginger-amla, roova afsa” are well known. Lemon
    juice cordial is also popular.

    The demand for squashes and syrups goes up in summer and in winter
    it will be very less. Orange squash, mango squash, etc., will find a reasonably
    good market all-round the year for their nutritional quality.

    2. Raw Material
    In India, a variety of tropical, sub tropical and temperate fruits are
    grown. Mango, pineapple, guava, oranges, litchi, acid limes, passion fruit,
    palsa, etc., are popular. All these fruits can be used for pulp/juice extraction
    (including clarified juice) and can be converted to squashes and syrup.
    Pomegranate, cashew apple and jackfruit can also be made into squash.
    Herbal-roots and flowers can also be extracted to prepare syrups. For example
    syrups based on ginger, sarsaparilla, rose petals, sorrel leaves, etc.

    Careful selection of the raw materials at the optimum maturity and


    ripeness is very important. Processing and storage of the pulps, juices extracts
    are also to be done on good manufacturing lines.

    Other raw materials needed are sugar, citric acid, colours, flavours and
    permitted class-II preservatives. All these materials are indigenously
    available.

    Packaging materials like bottles, Caps and CFB boxes are available
    easily.

    3. Plant and Machinery


    Principal equipments: Pulper fruit mill, screw extractor, SS Steam
    jacketed), kettles, bottling filling machine, capping machine, etc.

    Auxiliary equipments: Boiler, weighing scales, working tables, vessels,


    knives, paddles, funnels, etc.
    4. Project Cost – Fixed Cost – Working Capital (In Rs. ‘000)
    (Estimate for a model project)
    a) Land & Land development (1500 m2) 150.00
    b) Building & civil construction (300 m2) 270.00
    c) Plant and machinery 650.00
    d) Miscellaneous fixed assets 75.00
    e) Pre-operative expenses 75.00
    Total Fixed Capital 1700.00
    Working capital margin 237.00
    Total Project cost 1937.00
    Total working capital required 945.00
    Means of Finance
    - Promoter’s contribution 662.00
    - Term loan 1275.00

    5. Production Capacity - (Estimate)


    a. Installed capacity : 1200 Bottles (700 ml i.e., 900 g)
    b. No. of Working Days : 150
    c. Optimum capacity utilization : 70%

    6. Technology/Manufacturing Process – Availability


    Preparation of Fruit Pulp/Juice: Sound fully ripe fruits are washed
    thoroughly; peeled and de-stoned, cores are removed and passed through a
    pulper, in case of mango, orange (commuted type), grape, guava, etc.
    Pineapple is peeled, sliced and passed through fruit mill and the juice is
    extracted in hydraulic press. Using screw type juice extractor orange, passion
    fruit, lemon/limes, juice can be extracted. The juice obtained is strained
    through SS sieves to remove seeds and bigger particles.

    Sugar syrup of 65-700 is prepared separately. The syrup is blended with


    fruit pulp/juice (to keep minimum 25% or 33.3% in the final product – as the
    case may be), and citric acid to give a final brix of 50- 55 0 and acidity of 1.0 to
    1.2%, along with colour, flavour and preservatives. Sulphur dioxide 350
    p.p.m. or benzoic acid 600 p.p.m. is the maximum limit of preservative in
    squashes and syrups. The product has to be then packed in bottles and
    capped pilfer-proof. The unit has to take FPO Licence and follow good
    manufacturing practices.

    You might also like