Dehydrated Vegetables - Small Scale Industry Project Feasibility Report

Product Details:

Vegetables are perishable and a seasonal product.  These are not available during off season as they cannot be stored over a long period. Dehydration technique has been developed by which vegetables can be preserved for longer period and consumed whenever needed as fresh vegetable. This value addition to the vegetables besides ensuring availability also improves its economics. In the present day life style when both the members of family work and do not find time to shop for fresh vegetables, clean them, sort them and size them before cooking, dehydrated vegetables are handy. Some of the popular vegetables such as peas, cauliflower, spinach, carrots etc. can be dehydrated and preserved for consumption throughout the year.  Compliance with PFA Act for such a unit is essential.

Market Assessment:

Vegetables are cooked every day and infact separately for lunch and dinner in indian household.  In the present day fast life the housewife can hardly spare time for such activity along with their career. Dehydrated vegetables are thus a solution to save time and ensure availability of vegetables for meals. Further cooking dehydrated vegetables is also not troublesome as the vegetable is just soaked in water to hydrate it and then cooked. It is easier to store and transport. The major limitation with the bulk of Green vegetables is that they are grown in a limited period only lasting for 3-4 months and thus their availability is restricted to this period. Dehydration of vegetables results in its compactness and weight reduction thus it becomes easier to handle the product. This also helps in exporting the product to other countries where ever Indian cuisine is popular. It has a good demand in urban areas and metropolitan cities.  Middle East countries and other western countries with Indian population are places where it has demand.

Process & Know-how:

The process of manufacturing is simple and for the purpose of this profile vegetables like cabbage, cauliflower, spinach, and carrots have been considered. In case of cauliflower the vegetable is chopped to make small pieces and washed. The pieces are then blanched and dried in cold air. Spinach leaves are separated from stalk, washed and dried in drier. Carrots are washed scrapped and cubed after washing. The cubes are blanched and dried. These dehydrated vegetables are packed and stored. Packing is very critical as any fungal growth would damage the product. Process and weight loss varies from product to product but on an average is 25% as the vegetables are dehydrated. Know-how and the machinery is all indigenously available.

The production capacity envisaged is 450 tonnes per year in 2 shifts and 300 days working.

Project Estimates:

Capital Investment                      : 54lakhs

Working Capital                           : 8lakhs

profitability                                    : 14% RoI

B.E.P.                                              : 46%

Above details are tentative estimate report only.  Final report to be prepared based on specific details of the proposed plant area and other resources availability at the time of setting up of industry.  

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