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    Project Report On Instant Noodles Manufacturing Unit

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    EIRI Board of Consultants and Publishers
    Instant noodles appear to have originated in Japan in the 1950s and, today,are produced in over 80 countries worldwide. In 2001, over 1 million MT of instantnoodles were produced in China, about 700,000 MT in both Japan and Indonesia,270,000 MT in South Korea, 200,000 MT in Vietnam, 80,000 MT in Thailand, 50,000MT in Taiwan, and 40,000 MT in the Philippines. Convenience and affordability areimportant factors contributing to its increasing popularity. Consumption has risensteadily since 1995.

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    Download as PDF, TXT or read online from Scribd

    Project Report On Instant Noodles Manufacturing Unit

    Uploaded by

    EIRI Board of Consultants and Publishers
    1K views7 pages
    Instant noodles appear to have originated in Japan in the 1950s and, today,are produced in over 80 countries worldwide. In 2001, over 1 million MT of instantnoodles were produced in China, about 700,000 MT in both Japan and Indonesia,270,000 MT in South Korea, 200,000 MT in Vietnam, 80,000 MT in Thailand, 50,000MT in Taiwan, and 40,000 MT in the Philippines. Convenience and affordability areimportant factors contributing to its increasing popularity. Consumption has risensteadily since 1995.

    Original Title

    PROJECT REPORT ON INSTANT NOODLES MANUFACTURING UNIT

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    Instant noodles appear to have originated in Japan in the 1950s and, today,are produced in over 80 countries worldwide. In 2001, over 1 million MT of instantnoodles were produced in China, about 700,000 MT in both Japan and Indonesia,270,000 MT in South Korea, 200,000 MT in Vietnam, 80,000 MT in Thailand, 50,000MT in Taiwan, and 40,000 MT in the Philippines. Convenience and affordability areimportant factors contributing to its increasing popularity. Consumption has risensteadily since 1995.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    1K views7 pages

    Project Report On Instant Noodles Manufacturing Unit

    Uploaded by

    EIRI Board of Consultants and Publishers
    Instant noodles appear to have originated in Japan in the 1950s and, today,are produced in over 80 countries worldwide. In 2001, over 1 million MT of instantnoodles were produced in China, about 700,000 MT in both Japan and Indonesia,270,000 MT in South Korea, 200,000 MT in Vietnam, 80,000 MT in Thailand, 50,000MT in Taiwan, and 40,000 MT in the Philippines. Convenience and affordability areimportant factors contributing to its increasing popularity. Consumption has risensteadily since 1995.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 7

    INSTANT NOODLES MANUFACTURING UNIT

    [EIRI/EDPR/4085] J.C.:2225XL

    INTRODUCTION

    Instant noodles appear to have originated in Japan in the 1950s and, today,are
    produced in over 80 countries worldwide. In 2001, over 1 million MT of instantnoodles
    were produced in China, about 700,000 MT in both Japan and Indonesia,270,000 MT in
    South Korea, 200,000 MT in Vietnam, 80,000 MT in Thailand, 50,000MT in Taiwan, and
    40,000 MT in the Philippines. Convenience and affordability areimportant factors
    contributing to its increasing popularity. Consumption has risensteadily since 1995 in
    several Asian countries, except in Japan where it hasremained stable (Table 1). In 2001
    per capita annual consumption of instant noodles ranged from about 5.5 kilograms in
    South Korea and Japan to 0.57kilograms in the Philippines.

    Momofuku Ando invented the first ever instant noodles in 1958 in Japan. Ando had 4
    criteria drawn up in his mind. They should be tasty, non-perishable, be ready instantly,
    economical and safe.

    Instant noodles were born in Japan in 1958, 10-odd years after Japan's defeat in World
    War II. It was the time when the advent of television as new media was about to
    drastically change people's consumption patterns. "Chicken Ramen," the world's first
    instant noodles, invented by Momofuku Ando was epoch-making product, which was
    made by dehydrating the steamed and seasoned noodles in oil heat. He has enabled
    mass-production of instant noodles by establishing the entire process of industrial
    method of manufacturing: noodle-making, steaming, seasoning, and dehydrating in oil
    heat. The product that becomes ready to eat just in two minutes by adding boiling water
    was dubbed "a magic ramen," and became an instant popular sensation.

    The blocks of instant noodles are made by dehydrating the steamed and seasoned
    noodles in oil and heat. They can blend with almost anything and therefore you can see
    infinite flavour packages included varying even with geographical location.

    www.eiribooksandprojectreports.com 1
    Although it was a luxury item before which not everyone could afford as they were more
    expensive than the normal noodles. But people in Japan eventually saw that they were
    more convenient and slowly started adapting it as a part of their meal.

    The idea of selling noodles in cup came to Ando when he went on a business trip to the
    USA. He saw them reusing Styrofoam coffee cups as ramen bowls. This eventually
    helped him create makeshift heat-resistant containers for his instant noodles.

    In 1971 the actual commercialization of instant noodles was started by Nissin, Ando’s
    company, by introducing cup noodles and later it captured the whole world. This helped
    Ando grow his market by a wider margin and now Nissin has sold over 20 billion units of
    cup noodles.

    Instant noodles with flavoring powder in a separate packet were launched in response to
    people's strong demand for better quality and taste, and the product line was highly
    acclaimed. The forerunner of Japan Convenience Foods Industry Association was
    founded in 1964 when the entrants rapidly increased and competition among them
    became excessively fierce in this growing market. The association strove to maintain the
    product quality by applying Japan Agricultural Standard (JAS) and started to display
    the date of manufacture to be more consumer-friendly. Since then, increasingly many
    different flavors of instant noodles had been put into the market, and their product
    quality, as represented by non-fried noodles, had been improved.

    Spreading first to Asia and then to Americas and Europe, instant noodles have become
    accepted globally. Especially with the rise of income level in developing countries in the
    1990s, the consumption increased rapidly there. Annual global demand for instant
    noodles was estimated approximately 15 billion servings in 1990, and the demand grew
    to 50 billion servings in 2001 and exceeded 100 billion servings mark in 2012. The rapid
    growth was attributed to the universality of the five principles Momofuku Ando had set
    forth in developing the food, namely affordability, convenience, safety and hygiene, long
    shelf life, and palatability. Besides, it was pointed that the versatility of instant noodles
    enabled themselves to fuse with ingredients in local cooking and traditional flavors.
    Moreover, going ahead of rising health-consciousness, many manufacturers launched
    instant noodles with various healthy recipes: noodles with dietary fiber and collagen,
    low-calorie noodles, and low-sodium noodles, etc.

    www.eiribooksandprojectreports.com 2
    CONTENTS

    INTRODUCTION
    PROJECT LOCATION
    KANO, KANO STATE, NIGERIA
    MAP
    ECONOMY
    AGRICULTURE
    INDUSTRY
    CLIMATE
    TRANSPORT
    ANCIENT CITY GATE OF KANO CITY REBUILT IN 2014
    INGREDIENTS USED IN THE MANUFACTURE OF INSTANT NOODLES
    TYPES OF NOODLES
    1. CUP NOODLES
    2. CHING’S SECRET
    3. NISSIN FOODS
    4. INDOMIE
    5. NONGSHIM
    6. POT NOODLE
    7. SHIN RAMYUN
    FORMULATION OF TASTE MAKER SPICE
    RECIPE NO. 1
    FORMULATIONS OF NOODLES
    FORMULATION OF NOODLES
    FORMULATION
    SAFETY & TRUST FOR INSTANT NOODLES
    RISKS ASSESSMENTS
    RISKS ASSESSMENTS
    RISK MANAGEMENT:
    NOAEL
    ADI (ACCEPTABLE DAILY INTAKE)
    USUALLY EXPRESSED IN “MG/KG (BODY WEIGHT)/DAY.”
    HEALTH DAMAGE AND THE AMOUNT OF EXPOSURE (ADI)
    TDI (TOLERABLE DAILY INTAKE)
    USUALLY EXPRESSED IN “MG/KG (BODY WEIGHT)/DAY.”
    HEALTH DAMAGE AND THE AMOUNT OF EXPOSURE (TDI)
    MOE MARGIN OF EXPOSURE
    MARKET POSITION
    INCREASING CONSUMPTION OF INSTANT FOOD PRODUCTS AMID COVID-19 TO
    FAVOR GROWTH

    www.eiribooksandprojectreports.com 3
    PRODUCTION AND CONSUMPTION IN AFRICA
    SIGNIFICANT PRODUCTION CAPACITY INCREASE IN AFRICA
    BUT THE INVESTMENTS IN PASTA AND NOODLES MANUFACTURING HAVE
    GONE BEYOND NIGERIA.
    CAPACITY AND TECHNOLOGY REQUIRED IN AFRICA
    DRIVING FACTORS
    GROWING ADOPTION OF CONVENIENT FOOD PRODUCTS TO SURGE DEMAND
    INCREASING MIDDLE-CLASS POPULATION TO FAVOR GROWTH
    RESTRAINING FACTORS
    SEGMENTATION
    BY TYPE
    CHICKEN SEGMENT IS EXPECTED TO DOMINATE THE MARKET
    GREATER DIGESTIBILITY PROPERTY HAS LED WHEAT SEGMENT TO DOMINATE
    THE MARKET
    BY DISTRIBUTION CHANNELS
    REGIONAL INSIGHTS
    NORTH AMERICA INSTANT NOODLES MARKET SIZE, 2016-2027 (USD BILLION)
    KEY INDUSTRY PLAYERS
    LIST OF KEY COMPANIES PROFILED:
    KEY INDUSTRY DEVELOPMENTS:
    ON THE BASIS OF TYPE, THE INDUSTRY CAN BE DIVIDED INTO:
    GLOBAL DEMAND FOR INSTANT NOODLES
    UPDATED ON MAY 11, 2020
    RANKING THE BEST INSTANT RAMEN OF 2020
    THE BEST IN FLAVOR, TEXTURE, AND BOLDNESS: SHIN RAMEN
    THE BEST IN LUXURY AND MILD FLAVOR: PRIMA TASTE SINGAPORE LAKSA LA MIAN
    BEST IN BALANCED FLAVOR AND COMFORT: MAMA NOODLES
    BEST TRADITIONAL: SAPPORO ICHIBAN RAMEN
    MANUFACTURING PROCESS
    PRODUCTION OF INSTANT NOODLES
    FLOW CHART
    INSTANT NOODLES LINES
    LEADING INSTANT NOODLES COMPANIES IN THE WORLD
    PLANT LOCATION FACTORS
    PRIMARY FACTORS
    1. RAW-MATERIAL SUPPLY:
    2. MARKETS:
    3. POWER AND FUEL SUPPLY:
    4. WATER SUPPLY:
    5. CLIMATE:
    6. TRANSPORTATION:
    7. WASTE DISPOSAL:
    8. LABOR:
    9. REGULATORY LAWS:

    www.eiribooksandprojectreports.com 4
    10. TAXES:
    11. SITE CHARACTERISTICS:
    12. COMMUNITY FACTORS:
    13. VULNERABILITY TO WARTIME ATTACK:
    14. FLOOD AND FIRE CONTROL:
    EXPLANATION OF TERMS USED IN THE PROJECT REPORT
    1. DEPRECIATION:
    2. FIXED ASSETS:
    3. WORKING CAPITAL:
    4. BREAK-EVEN POINT:
    5. OTHER FIXED EXPENSES:
    6. MARGIN MONEY:
    7. TERM LOANS:
    8. TOTAL LOAD:
    9. LAND AREA/MAN POWER RATIO:
    RAW MATERIAL SUPPLIERS
    WHEAT FLOUR
    STARCH
    MACHINERY SUPPLIERS
    RAW MATERIAL PHOTOGRAPHS
    WHEAT FLOUR
    STARCH
    SALT
    AN ALKALINE SALT MIXTURE OF SODIUM CARBONATE, POTASSIUM CARBONATE
    AND SODIUM PHOSPHATE
    MACHINERY PHOTOGRAPHS
    FLOUR AIR TRANSPORT EQUIPMENT
    VIBRATING SCREEN
    ALKALI LIQUID MIXER
    FLOUR MIXER
    FEEDER MACHINE
    COMPOUND ROLLING MACHINE
    CONTINUOUS ROLLING MACHINE
    THREE LAYERS COOKING MACHINE
    CUTTING & DIVIDING MACHINE
    FRYING MACHINE
    COOLING MACHINE
    DISTRIBUTARY AND TRANSPORT MACHINE
    PACKING CONVEYOR
    CONTROL CABINET
    PRODUCT PHOTOGRAPHS

    www.eiribooksandprojectreports.com 5
    APPENDIX – A:

    01. PLANT ECONOMICS


    02. LAND & BUILDING
    03. PLANT AND MACHINERY
    04. OTHER FIXED ASSESTS
    05. FIXED CAPITAL
    06. RAW MATERIAL
    07. SALARY AND WAGES
    08. UTILITIES AND OVERHEADS
    09. TOTAL WORKING CAPITAL
    10. TOTAL CAPITAL INVESTMENT
    11. COST OF PRODUCTION
    12. TURN OVER/ANNUM
    13. BREAK EVEN POINT
    14. RESOURCES FOR FINANCE
    15. INSTALMENT PAYABLE IN 5 YEARS
    16. DEPRECIATION CHART FOR 5 YEARS
    17. PROFIT ANALYSIS FOR 5 YEARS
    18. PROJECTED BALANCE SHEET FOR (5 YEARS)

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    COST ESTIMATION

    Plant Capacity 224800 Pcs/Day


    Land & Building (4000 sq.mt.) US$ 6.97 Lac
    Plant & Machinery US$ 6.15 Lac
    Working Capital for 1 Month US$ 16.64 Lac
    Total Capital Investment US$ 30.46 Lac
    Rate of Return 45%
    Break Even Point 60%

    www.eiribooksandprojectreports.com 7

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