DETAILED PROJECT REPORT

SORGHUM FLAKES MANUFACTURING UNIT.

INDIAN INSTITUTE OF FOOD PROCESSING TECHNOLOGY

Ministry of Food Processing Industries, Govt. of India

Thanjavur

2021

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 Contents

Sr. No. Topic Page

The Project at a Glance 3
1 General Overview of Sorghum production, Clusters, PHM and value addition in
India
1.1 Introduction 4
1.2 Origin, Distribution and Production of Sorghum 5
1.3 Varieties 8
1.4 Health benefits and Nutritional Importance 10
1.5 Cultivation, Bearing & Post-Harvest Managements 14
1.6 Processing and Value Addition in India 17
2 Model Sorghum flakes processing under FME Scheme
2.1 Location of Proposed project and land 21
2.2 Installed capacity of Sorghum flakes processing plant 21
2.3 Raw Material requirement for The Unit 21
2.4 Manufacturing Process 22
2.5 Market Demand &supply for sorghum flakes 25
2.6 Marketing strategy for Sorghum products 27
2.7 Detailed Project Assumptions 27
2.8 Fixed capital Investments
2.8.1 Plants and Machinery 29
2.8.2 Other Costs 29
2.9 Working Capital Requirements 30
2.10 Total Project Cost & means of finances 31
2.11 Manpower Requirements 32
2.12 Expenditure, Revenue and Profitability Analysis 33
2.13 Repayment Schedule 34
2.14 Assets depreciation 35
2.15 Financial Assessment of project 36
2.16 Break even analysis 37
2.17 Pie chart 39
2.18 Plant Layout 40
2.19 Machinery suppliers 40
3 Limitations of Model DPR & Guidelines for Entrepreneurs
3.1 Limitations of Model DPR 41
3.2 Guidelines for Entrepreneurs 41

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 Project At a Glance
1 Name of the Project Sorghum flakes
2 Name of the entrepreneur/FPO/SHG/Cooperative
3 Nature of proposed project Proprietorship/Company/ Partnership
4 Registered office
5 Project site/location
6 Names of Partner (if partnership)
7 No of shareholders (if company/FPC)
8 Technical advisor
9 Marketing advisor/partners
150 MT/annum (55, 65, 75,90 & 100%
10 Proposed project capacity capacity utilization in the 2nd, 3rd, 4th ,5th &
6th years’ onwards respectively
11 Raw materials Sorghum Grain
12 Major product outputs Sorghum flakes
13 Total project cost (Lakhs) 22.27
Land development, building & civil construction 5.18
Machinery and equipment 5.92
Utilities (Power & water facilities) 0.8
Miscellaneous fixed assets 0.9
Pre-operative expenses 0.90
Contingencies 1.20
Working capital margin 7.37
14 Working capital Management (In Lakhs)
Second Year 22.12
Third Year 26.14
Fourth Year 35.65
15 Means of Finance
Subsidy grant by MoFPI (max 10 lakhs) 9.91
Promoter’s contribution (min 20%) 5.56
Term loan (45%) 6.79
16 Debt-equity ratio 1.22 : 1
17 Profit after Depreciation, Interest & Tax
2nd year 48.79
3rd year 59.21
4th year 69.63
18 Average DSCR 2.16
Benefit Cost Ratio 1.95
Term Loan Payment 7 Years with 1 year grace period
Pay Back Period for investment 2 Years

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 Note: All the data/contents of this DPR are taken from the available information on
IIFPT site.
1 GENERAL OVERVIEW OF SORGHUM PRODUCTION,
CLUSTERS, POST-HARVEST MANAGEMENT AND VALUE
ADDITION IN INDIA

1.1 INTRODUCTION
Sorghum is a genus of about 25 species of flowering plants in the grass
family Poaceae. Some of these species have grown as cereals for human consumption and
some in pastures for animals. One species, Sorghum bicolor, was originally domesticated
in Africa and has since spread throughout the globe. Seventeen of the 25 species are
native to Australia, with the range of some extending to Africa, Asia, Mesoamerica, and
certain islands in the Indian and Pacific Oceans. One species is grown for grain, while
many others are used as fodder plants, either cultivated in warm climates worldwide
or naturalized in pasture lands Sorghum is in the subfamily Panicoideae and the
tribe Andropogoneae (the tribe of big bluestem and sugarcane).

Sorghum, (Sorghum bicolor), also called great millet, Indian

millet, milo, durra, or shallu, cereal grain plant of the grass family (Poaceae) and its
edible starchy seeds. The plant likely originated in Africa, where it is a major food crop.
It is the fifth major staple cereal after wheat, rice, maize and barley. It is cultivated
worldwide in warmer climates and is an important food crop in semiarid tropical areas of
Africa, Asia and Central America. In India sorghum is known as jowar, cholam, or Jonna.
Different varieties of sorghum range in colour from white and pale yellow to deep red,
purple and brown. Sorghum is especially valued in hot and arid regions for its resistance
to drought and heat. It is tolerant to drought because of its root system. It performs better
than maize during drought and occupies areas unsuitable for maize in stress-prone
semiarid areas. It is tolerant of salinity and to some extent to waterlogging for a short
period. It is sensitive to frost and to sustain flooding. In recent years, there has been a
shift in sorghum production from the drier western production areas to the wetter eastern

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 areas. This change in production area has resulted in the identification and development
of cultivars, which are more tolerant to lower temperatures.

Over half a billion people rely on sorghum as a dietary mainstay

and, given its diversity of uses, as an important source of income. The grain is used
mainly for food, prepared in the form of flat breads and porridges of different kinds.
Other uses of Sorghum are: Cereal and Flour: Sorghum has been used for human food for
thousands of years in Africa and parts of Asia. Sorghum flour is a popular substitute for
wheat flour for those who are unable to tolerate gluten. It can be used for baked goods,
snack foods and noodles Livestock Feed: Its feed value is similar to corn. More countries
such as Colombia/Peru and China are changing the compound feed ration to include more
sorghum in the formula. Syrup: A variety of sorghum known as sweet sorghum is grown
in the south-eastern and gulf states for the manufacture of syrup. Sorghum syrup is
similar to molasses and can be substituted for sugar, honey or corn syrup in cooking or
poured over pancakes, biscuits or waffles. Alcoholic Beverages: In Africa, sorghum is
used to make a traditional beer known as opaque beer. In the U.S., Anheuser-Busch
produces a type of sorghum beer, called Red bridge, which is marketed to those who
suffer from wheat allergy. Industry/Ethanol: Sorghum is increasingly used for the
production of ethanol, second only to corn. Percentage of Sorghum usage for ethanol
depends on prices. It can be used for many different types of ethanol production
including starch based, sugar-based and cellulosic ethanol production. Sorghum and corn
are interchangeable in the grain-based ethanol market. A bushel of grain sorghum
produces as much ethanol as a bushel of corn.

1.2 ORIGIN, DISTRIBUTION AND PRODUCTION OF SORGHUM

Sorghum is an ancient cereal grain belonging to the grass

family Poaceae. It’s small, round, and usually white or yellow — though some varieties
are red, brown, black, or purple.

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 World Scenario: by area, more than 90% of the world’s sorghum can be found in
developing countries, mainly in Africa and Asia.

There are many species of sorghum, the most popular being Sorghum bicolor,
which is native to Africa. Other popular species are native to Australia, India, and other
Southeast Asian countries. Although sorghum is less known in the Western world, it’s the
fifth most produced cereal crop in the world, with an annual production of around 57.6
million tons. Farmers favor this crop due to its tolerance to drought, heat, and various soil
conditions. In North America, sorghum is commonly used in animal feed and ethanol fuel
production. That said, interest in using it for human food is increasing, thanks to its
impressive nutritional profile.

By production, the USA currently leads with an annual output of around 9

million metric tonnes, followed by Nigeria (6.9MMT), Ethiopia (5.0MMT) and Mexico
(5.0MMT), India (4.5MMT), and China (3.6MMT). Production by country is likely to
change as farmers hit hardest by climate change and a reduction in rainfall look to replace
maize with drought-resistant sorghum.

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 Indian Scenario Total sorghum production in India was 3.475 MMT in 2019 (Source:
Directorate of Economics and Statistics, Department of Agriculture, Cooperation and
Farmers Welfare.)

States above contributed 95% of country’s total area and production under sorghum.

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 Export from India

Market Year Exports Unit of Measure Growth Rate

2018 51 1000 MT -59.20 %

2019 31 1000 MT -39.22 %

2020 50 1000 MT 61.29 %

Top 5 countries which imports Sorghum from India are Saudi Arabia, UAE, Philippines,
Kuwait and Japan which is worth USD 3.5 million in 2020.

In its whole form, this grain can be cooked like quinoa or rice, milled into flour, or popped
like popcorn. It’s also converted into syrup that’s used to sweeten many processed foods.

1.3 VARIETIES

Varieties of sorghum growing in India are:

Sl Variety *Av. yield (kg/ha) Duration Suitable Areas

No. (days)

1 CSV 1 3000-5000 95-100 All kharif sorghum growing areas of

MH, GJ, KA and AP.

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2 CSV 2 3000-3500 105-110 Kharif tracts of MH, MP and
adjoining areas of RJ, Bundelkhand
(UP) and North Telangana

3 CSV 3 3500-4000 105-110 All kharif growing areas of country

4 CSV 4 3000-3500 105-110 All kharif sorghum growing areas

5 CSV 5 3000-3500 110-120 KA,TN and MH

6 CSV 6 3200-3500 115-120 Assured rainfall areas of vidharbha

and west MH regions,MP, Kota
region of RJ, Bundelkhand (UP),
South GJ, Adilabad (AP) and TN

7 CSV 9 3200-3500 110-115 All kharif sorghum growing areas in

India

8 CSV 10 3000-3500 110-115

MH, KA, AP and RJ

9 CSV 11 3250 110-115 All kharif growing areas in India

10 CSV 13 3525 110-120 All kharif growing areas of the

country

11 CSV 15 3621 110-112

All kharif growing areas of the
country

12 CSV 17 2500 97 Low rainfall and drought prone

sorghum regions of the country

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13 CSV 20 3100 109 All India

* Yield Kg/ha (Dry)

*KA:KARNATAKA, TN:TAMILNADU, AP:ANDHRA PRADESH, RJ:RAJASTHAN,

GJ:GUJARAT, UP:UTTAR PRADESH, MH:MAHARASHTRA, MP:MADHYA PRADESH

1.4 HEALTH BENEFITS AND NUTRITIONAL INFORMATION

Nutritional value:

Sorghum is an underrated, nutrient-rich cereal grain. Half a cup of uncooked sorghum (96
grams) provides:

Calories: 316

Protein: 10 grams

Fat: 3 grams

Carbohydrates: 69 grams

Fiber: 6 grams

Vitamin B1 (thiamine): 26% of the Daily Value (DV)

Vitamin B2 (riboflavin): 7% of the DV

Vitamin B5 (pantothenic acid): 7% of the DV

Vitamin B6: 25% of the DV

Copper: 30%of the DV

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 Iron: 18% of the DV

Magnesium: 37% of the DV

Phosphorus: 22% of the DV

Potassium: 7% of the DV

Zinc: 14% of the DV

 Sorghum is rich in a variety of nutrients, including B vitamins, which play an

essential role in metabolism, neural development, and skin and hair health.

 It’s also a rich source of magnesium, a mineral that’s important for bone formation,
heart health, and over 600 biochemical reactions in your body, such as energy
production and protein metabolism.

 In addition, sorghum is high in antioxidants like flavonoids, phenolic acids, and

tannins. Eating a diet rich in these antioxidants can lower oxidative stress and
inflammation in your body.

 Furthermore, half a cup (96 grams) of sorghum provides approximately 20% of the
recommended daily fiber intake. A diet rich in fiber promotes gut health, stabilizes
your blood sugar levels, and aids weight management.

 Finally, this grain is a great source of protein. In fact, it provides as much protein
as quinoa, a cereal grain renowned for its high protein content.

CONSTITUENTS AND HEALTH BENEFITS OF SORGHUM

Sorghum also has many potential health benefits. Eating oranges may lower your risk of
heart disease, cancer, and kidney stones.

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 Health benefits:

Anti-Inflammatory Effects

Sorghum is known to be rich in phenolic compounds, many of which act as antioxidants. It

has also been shown to be good at reducing some forms of inflammation due to its
antioxidant properties

Anti- Cancer Effects

Several of the phenolic compounds in sorghum have been linked to anti-cancer effects. The
tannins in sorghum, which contribute to the grain’s pigmentation, may inhibit an enzyme
linked to the development of breast cancer. Another set of phenolic compounds found in
sorghum, known as 3- deoxy-anthocyanidins, have been shown to have a destructive effect
on some human cancer cells.

Weight Loss

The starches in sorghum are difficult for the human body to digest, compared to other grains.
As a result, sorghum is an excellent addition to any meal, helping you feel full without
contributing too many calories to your diet.

Safe for Celiac Disease

Sorghum and its by-products, including sorghum flour, have been determined to be a safe
alternative grain for those with Celiac’s disease.

Controls Blood Sugar Levels

Sorghum, a complex carbohydrate, is digested slowly, prompting a more gradual rise in

blood sugar. Therefore, it is a great choice for people with diabetes.

Good for Bone Health

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 Because it contains high levels of magnesium, Sorghum helps maintain calcium levels in the
body (magnesium increases calcium absorption)

Digestive System

The high dietary fiber content in Sorghum also helps improve digestion. The fiber is a
bulking agent that helps stool pass smoothly through the digestive tract. The whole grain
helps improve digestive health and is useful in treating conditions like diarrhoea, bloating,
stomach ache and constipation.

Improves Heart Health

Sorghum is rich in dietary fiber. The abundance of fiber in it helps lower LDL (or bad
cholesterol) levels in the body, thus reducing the risk of heart attack. The cholesterol
lowering properties of Sorghum also reduce the chances of hindered blood flow,
arteriosclerosis and plaque formation.

Nutrition credentials of wholegrain sorghum:

 Rich in carbohydrates (mainly starch).

 Moderate protein content, but low in lysine.

 Low in fat, most of which is unsaturated.

 A good source of dietary fiber.

 High in potassium and low in sodium.

 Gluten free.

 Contains B-group vitamins such as thiamine, riboflavin, niacin, vitamin B6 (pyridoxine),

folate and pantothenic acid.

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  Contains vitamin E.

 Contains iron, zinc, magnesium, phosphorus and selenium (depending on the soil content
of selenium).

 Contains small amounts of copper, manganese and calcium.

 Contains phytochemicals including lignans, phenolic acids, phytic acid, plant sterols and
saponins.

1.5 CULTIVATION, BEARING & POST HARVEST

MANAGEMENT:-

Sorghum (Sorghum bicolor), also called great millet, Indian

millet, milo, durra, orshallu, cereal grain plant of the grass family (Poaceae) and its edible
starchy seeds. The plant likely originated in Africa, where it is a major food crop, and has
numerous varieties, including grain sorghums, used for food; grass sorghums, grown for hay
and fodder; and broomcorn, used in making brooms and brushes. In India sorghum is known
as jowar, cholam, or jonna, in West Africa as Guinea corn, and in China as kaoliang.
Sorghum is especially valued in hot and arid regions for its resistance to drought and heat.

Sorghum is a strong grass and usually grows to a height of 0.6 to 2.4 metres (2
to 8 feet), sometimes reaching as high as 4.6 metres (15 feet). Stalks and leaves are coated
with a white wax, and the pith, or central portion, of the stalks of certain varieties is juicy and
sweet. The leaves are about 5 cm (2 inches) broad and 76 cm (2.5 feet) long. The
tiny flowers are produced in panicles that range from loose to dense; each flower cluster
bears 800–3,000 kernels. The seeds vary widely among different types in colour, shape, and
size, but they are smaller than those of wheat.

Sorghum is of a lower feed quality than corn (maize). It is high in

carbohydrates, with 10 percent protein and 3.4 percent fat, and contains calcium and small
amounts of iron, vitamin B1, and niacin. For human consumption, the gluten-free grain is

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 usually ground into a meal that is made into porridge, flatbreads, and cakes. The
characteristic strong flavour can be reduced by processing. The grain is also used in
making edible oil, starch, dextrose (a sugar), paste, and alcoholic beverages. The stalks are
used as fodder and building materials. Sweet sorghums, or sorgos, are grown mainly in
the United States and southern Africa for forage and for syrup manufacture and are
sometimes used in the production of ethyl alcohol for biofuel.

Cultivation and Bearing:-

Sorghum [Sorghum bicolour] is an indigenous crop to Africa, and though commercial needs
and uses may change over time, sorghum will remain a basic staple food for many rural
communities. The latter is especially true in the more drought prone areas of South Africa
where this hardy crop provides better household food security than maize.

Sorghum is mainly cultivated in drier areas, especially on shallow and heavy clay soils. The
production of sorghum in South Africa varies from 100 000 tonnes (130 00 ha) to 180 000
tonnes (150 000 ha) per annum. The Free State and Mpumalanga provinces are the largest
contributors to the area planted to sorghum and sorghum production.

In recent years, there has been a shift in sorghum production from the drier western
production areas to the wetter eastern areas. This change in production area has resulted in
the identification and development of cultivars, which are more tolerant to lower
temperatures.

The optimum growth requirements of sorghum plants, in order to exploit its inherit yield
potential, are a deep well-drained fertile soil, a medium to good and fairly stable rainfall
pattern during the growing season, temperate to warm weather (20 to 30 ºC) and a frost-free
period of approximately 120 to 140 days.

Sorghum is mainly grown on low potential, shallow soils with high clay content, which
usually are not suitable for the production of maize. Sorghum usually grows poorly on sandy

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 soils, except where a heavy textured sub-soil is present. Sorghum is more tolerant of alkaline
salts than other grain crops and can therefore be successfully cultivated on soils with a pH
(KCl) between 5.5 and 8.5. Sorghum can better tolerate short periods of water logging
compared with maize. Soils with a clay percentage of between 10 % and 30 % are optimal
for sorghum production.

The climatic requirements for the production of sorghum are divided into temperature, day
length and water needs.

Sorghum is a warm-weather crop, which requires high temperatures for good germination
and growth. The minimum temperature for germination varies from 7 to 10 ºC. At a
temperature of 15 ºC, 80 % of seed germinate within 10 to 12 days. The best time to plant is
when there is sufficient water in the soil and the soil temperature is 15 ºC or higher at a depth
of 10 cm. Temperature plays an important role in growth and development after germination.
A temperature of 27 to 30 ºC is required for optimum growth and development. The
temperature can, however be as low as 21 ºC, without a dramatic effect on growth and yield.
Exceptionally high temperatures cause a decrease in yield. Flower initiation and the
development of flower primordia are delayed with increased day and night temperatures.

Plants with four to six mature leaves that are exposed to a cold treatment (temperatures less
than 18 ºC) will form lateral shoots.

However, in plants with or beyond the eight-leaf stage, apical dominance will prevent the
formation of lateral shoots. Temperatures below freezing are detrimental to sorghum and
may kill the plant. At an age of one to three weeks, plants may recover if exposed to a
temperature of 5 ºC below the freezing point, but at 7 ºC below freezing, plants are killed.
Plants older than three weeks are less tolerant to low temperatures and may be killed at 0 ºC.

Sorghum is produced in South Africa on a wide range of soils, and under fluctuating rainfall
conditions of approximately 400 mm in the drier western parts to about 800 mm in the wetter
eastern parts.

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 The high yielding varieties mature in about 100-120 days duration after which they are
harvested. Generally two methods of harvesting i.e. either stalk-cut or cutting of earheads by
sickles are employed. However, in foreign countries sorghum harvesters are used. In case of
stock cut method the plants are cut from near the ground level, the stalks are tied into bundles
of convenient removed from plants, while in later case the earheads, after their removal from
the standing crop, are piled up on the threshing floor and after few days they are threshed.
Threshing of earheds is done either by beating them with sticks or by trampling them under
bullock’s feet. Later method is quicker and is practiced by majority of farmers who use to
grow the crop on larger scale.

1.6 PROCESSING & VALUE ADDITION:-

Sorghum (Sorghum bicolor L. Moench) is an important drought

resistant cereal crop and fifth largest produced cereal in the world after wheat, rice, barley
and maize. Sorghum is valued because of its ability to produce in tropical and arid
regions of the world, where it is difficult to grow any other cereal, and also, because of its
relatively short growing season requirement, thus its suitability for double cropping and
crop rotation systems. Around 10 to 30% of the produced grains gets wasted or damaged.
Sorghum acts as a principal source of energy, protein, vitamins and minerals for millions
of the poorest people living in drought regions, who cultivate sorghum for consumption
at home and in certain cases for feeding their cattle. It is consumed as whole grain or
processed into flour, from which traditional meals are prepared.

Additionally, sorghum contains iron, zinc, manganese and copper.

Also, its protein structure helps to ensure the quality of various foods: snacks, porridges,
flour, and also feed concentrate. Furthermore, it is gluten free and so is consumed by
diabetics, and it is a substitute for wheat flour

Cereal flakes are popular breakfast products and at present they are
mostly made from corn. By suitable processing it might be feasible to produce flakes

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 from sorghum. Ready to eat products like flakes are very popular, being crisp and friable
in texture. Cereal flakes are one of the most popular types of ready to eat cereals. The
relatively smaller size and quick hydration of sorghum make them most suitable for the
production of flakes

Sorghum is versatile and easy to add to a number of recipes.

 Replace rice or quinoa. It can be cooked as whole grain and with pearled sorghum
similarly to how rice and quinoa is cooked.

 Milled flour. It has a neutral flavor and light color. Sorghum is naturally gluten-free,
making it a good option for someone avoiding gluten. Gluten is a group of proteins
found in certain grains that gives food products a stretchy quality and structure.

 Popped. The grains are heated in a pan to pop like popcorn. Seasonings are added for
extra flavor.

 Flaked. Similarly, to other cereal grains like oats, flaked sorghum is delicious as a
cereal and in baked products, such as granola bars and cookies.

 Syrup. Sorghum syrup is commonly added to processed foods as a natural sweetener or

an alternative to molasses

Flakes are a convenient food product often used as snacks. Flaking of cereals such as
corn and rice to a larger extent whereas wheat, barley, oats and millets also to some
extent is practiced worldwide for preparation of snacks and breakfast cereals. Flakes are
generally precooked and require minimum preparation to consume as snacks and thus are
classified as convenience foods and are suitable for consumption by all age groups.
Conventionally, rice flakes are prepared by toasting paddy or rough rice. Cereal flakes
are popular breakfast products and at present they are mostly made from corn. By
suitable processing it might be feasible to produce flakes from millets. Ready to eat
products like flakes are very popular, being crisp and friable in texture. The relatively

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 smaller size and quick hydration of millets make them most suitable for the production of
flakes.

At present there are three kinds of cereal flakes: (i) conventional flakes, (ii) flakes
prepared using a roller flaker and (iii) RTE breakfast cereals (Lu and Walker, 1988). The
first category of flakes is largely confined to rice, the second category includes flakes
from almost all cereals, including oats and barley, whereas the third category of flakes is
produced mainly from maize. Currently, sorghum flake products are limited, but it is
possible to prepare all three types of flakes from sorghum. Sorghum flakes, similar to
those of rice, have been successfully produced on a semi-industrial scale from a roller
flaker (Fast et al., 1990).

Sorghum Flakes Savouries

Sorghum flakes are powerhouse of nutrition and a gluten free grain. It is easy on tummy
and is good for babies and toddlers too. Sorghum flakes can be made into simple and
easy dishes. It can be enjoyed in the form of Upma as it is quite easy and nutritious
delicacy for early morning breakfast or along with tea. Sorghum Poha is indeed another
healthy breakfast snack preferred in India. Other ways in which Sorghum flakes can be
utilised is along with milk or curd.

Cereals undergo a number of processing stages between harvest and consumption. This
chain of processes is often referred to as the total post-harvest system. The post-harvest
system can be split into three distinct areas. The first is the preparation of harvested grain
for storage. The second, which is referred to as primary processing, involves further
treatment of the grain to clean it, remove the husk or reduce the size. The products from
primary processing are still not consumable. The third stage (secondary processing)
transforms the grains into edible products. Primary processing involves several different
processes, designed to clean, sort and remove the inedible fractions from the grains.
Primary processing of sorghum includes cleaning, grading, hulling, milling, pounding,
grinding, tempering, parboiling, soaking, drying, sieving. Secondary processing of
sorghum (or 'adding value' to cereals) is the utilisation of the primary products (whole

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 grains, flakes or flour) to make more interesting products and add variety to the diet.
Secondary processing of sorghum includes the following processes: fermentation, baking,
puffing, flaking, frying and extrusion.

2. MODEL SORGHUM FLAKES PROCESSING UNDER FME

SCHEME

2.1 LOCATION OF THE PROPOSED PROJECT AND LAND

The entrepreneur must provide description of the proposed location, site of the project,
distance from the targeted local and distant markets; and the reasons/advantages thereof i.e.
in terms of raw materials availability, market accessibility, logistics support, basic
infrastructure availability etc. The major sorghum producing states are Maharashtra,
Karnataka, Madhya Pradesh, Tamil Nadu, Andhra Pradesh, Rajasthan, Uttar Pradesh,
Gujarat and Others.

2.2 INSTALLED CAPACITY OF THE SORGHUM FLAKES

PROCESSING UNIT

The maximum installed capacity of the Sorghum flakes manufacturing unit in the present
model project is proposed as 150 tonns/annum or 500 kg/day Sorghum flakes. The unit is
assumed to operate 300 days/annum @ 8-10 hrs/day the 1styear is assumed to be
construction/expansion period of the project; and in the 2nd year 55 percent capacity, 3rd
year 65 percent capacity, 4th year 75 percent capacity, 5th year 90 percent capacity & 6th
year onwards 100 percent capacity utilization is assumed in this model project.

2.3 RAW MATERIAL REQUIREMENTS FOR THE UNIT

A sustainable food processing unit must ensure maximum capacity utilization and thus
requires an operation of minimum 280-300 days per year to get reasonable profit.

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 Therefore, ensuring uninterrupted raw materials supply requires maintenance of adequate
raw material inventory. The processor must have linkage with producer organizations
preferably FPCs through legal contract to get adequate quantity and quality of raw
materials which otherwise get spoiled. In the Sorghum flakes manufacturing project, the
unit requires 467.5 kg/day, 552.5 kg/day, 637.5 kg/day, 765 Kg/day & 850 kg/day
Sorghum grains at 55, 65, 75, 90 & 100 percent capacity utilization, respectively.

2.4 MANUFACTURING PROCESS OF THE SORGHUM FLAKES

Flow chart for sorghum flakes:

Harvesting

Winnowing

Cleaning

Grading

Washing

Soaking in water for 5 hrs

Tempering the soaked grains

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 HTST treatment in Uruli roaster for 10 min at 120 °C

Flaking by Roller flaking machine

Drying at 55°C for 2 hrs

Cool down to Room temperature

Flakes

Uniform Flakes Broken Flakes

PRIMARY PROCESSING OF SORGHUM

Cleaning and Grading

Before further processing, grains are cleaned and graded according to size. Winnowing
machines can be used to separate out the chaff, soil and dirt. Some machines have integral
sieves that combine cleaning with grading.

Parboiling

It involves steeping the soaked sorghum in hot water and steaming at steam pressure of 1.5
kg/ cm 2 for 10 minutes. Degree of parboiling depends on the water content of the steeped

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 grain. Then drying is done to reduce the moisture content. This process allows the vitamins
and minerals present in the hulls and bran coat to be carried into the endosperm.

Milling

The cleaned grain is conditioned, by addition of water, to soften the endosperm, and milled
by the conventional roller mills to separate the endosperm, germ and bran from each other.
Another milling process for sorghum is ‘pearling’ or decortications. In this case cleaned
grains are wetted by spraying water for 12-15 min. and immediately milled in rice huller, to
remove a major part of the coarse fibre, with minimum degree of cracking of the grain. A
maximum of 12 per cent polishing can be carried out. This type of milling can give
products rich in protein (up to 27 per cent), and which are also high in fat and give a high
yield of ash, but are low in fibre. These products are used in the preparation of food
products of high protein content.

Drying

Prior to storage or further processing, cereal grains need to be dried. The most cost-
effective method is to spread out in the sun to dry. In humid climates it may be necessary to
use an artificial dryer. Simple grain dryers can be made from a large rectangular box or tray
with a perforated base. The grain is spread over the base of the box and hot air is blown up
through a lower chamber by a fan. The fan can be powered by diesel or electricity and the
heat supplied by kerosene, electricity, gas or burning biomass. Cereal grains should be
dried to 10-15% moisture before storage.

SECONDARY PROCESSING (FLAKING) OF SORGHUM

Soaking

At the cottage level, soaking of grain is done in metal drums or cement tanks for about 5
hours, after which the water is drained. Too much soaking can make sorghum grains soggy.

Softening

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 Flaked cereals are partially cooked and can be used as quick-cooking or ready to eat foods.
The grains are softened by partially cooking in steam or pressure cooking for 15 min.
Subjecting hydrated sorghum to high temperature short time treatment in grain roster (till
starch content of the sorghum get gelatinised without rupturing the overall integrity of the
sorghum but causing slight swelling) or cooked due to hydrothermal effect and the
sorghum grain are rendered malleable.

Pre-Drying

The cooked grains are allowed to cool for 1 hour at 70 degree Celsius in cabinet dryer,
stabilizing the moisture content of each grain.

Flaking

Flattening the cooked sorghum in edge runner machine by repeated pressing between side
wall of rotating machine till the sorghum flatten to the desired degree of thinness. After
completion of flaking, the flaked sorghum is scooped out and collected in wide-mouthed,
shallow trays. Flakes prepared from the edge-runner are short, broad, almost circular and
white in colour comparable to rice flakes.

Roasting

The still soft and flexible Sorghum flakes are dried in the roaster machine with heat. This
is where the flakes get their typical “crunch” through the formation of blisters.

Sieving and Grading

The flaked sorghum is sieved in a sieve shaker in order to separate small, broken, powdered
material and lumps. The graded flaked sorghum is collected in heaps and turned from time
to time until cool. It requires drying in order to avoid any moisture before packing which
may reduce its shelf life.

2.5 MARKET DEMAND AND SUPPLY FOR SORGHUM FLAKES

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 Sorghum is beneficial for farmers because it is able to provide molasses, as
sorghum seeds have higher sugar content. They also help farmers because the lower leaves
of sorghum do not dry when the plant matures. Sorghum seeds can grow in very poor soils
where maize, rice and other cereals cannot grow. Sorghum plantations are increasing at a
rapid rate because it is a versatile plant which can withstand drought, soil toxicities, a wide
range of temperatures, and high altitudes. Substantial demand from pet food industries and
other customers is producing exceptional marketing opportunities for the sorghum seed
market. Sorghum seed is also used for ethanol production.

The driving factor for the global sorghum seed market is a result of
increase in sorghum seed in daily diet. Sorghum seed is used as biofuel and it has several
advantages when used in alcoholic beverages. Globally, countries are investing a lot of
money for the development of sorghum seed market to utilize barren lands where water
availability is scarce. Similarly, high return on seed sales motivates the private sector to
invest in sorghum seeds. Furthermore, rising demand for sorghum seeds in the Chinese
market has transformed the demand scenario for the sorghum market, due to a huge
difference between the import prices versus the local price. This factor creates an
opportunity for farmers to invest in this field. Moreover, this factor motivates a country to
increase its import business. Thus, demand for sorghum seed is increasing continuously
and it is expected that this trend will continue in future. However, increased competition
from substitutes coupled with changes in customer preferences is hampering the market
growth.

1. Sorghum and millets are primarily consumed in form as unleavened pancakes and also
in the form of thick porridge but seldom processed, especially for production of
convenient high value food products. Hence, with advent of this process where in sorghum
and millets are converted to flakes may offer cheaper alternative to rice flakes of good
quality which are nutritious.

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 2. Sorghum flakes are circular or oval in shape and offer better nutrition benefits than
traditional rice flakes owing to higher proportion of minerals, vitamins and antioxidants
and also dietary fibre. The slow releasing carbohydrates in sorghum will help in
minimising the incidence of lifestyle diseases such as diabetes, obesity, etc.

3. The technology offers snacking and breakfast cereals preparation option thereby the
demand for sorghum will be enhanced due to convenience attached to the technology in
question, in long run it would help to strengthen the demand for sorghum crop cultivation
and aids the poor dry land farmers in the country.

4. The process is simple and does not require sophisticated equipments and machinery.
The flakes following this process could be prepared manufactured at cottage scale industry
making use of conventional grain cleaning units, soaking tanks, grain roaster and the edge
runner machine.

5. The process can be applied to any kind of clean sorghum and millet grains irrespective
of agro-climatic condition of harvest, variety, shape and size of the grains. Even grain with
poor economic strata could also be processed to prepare flakes.

6. The flakes could be used in conventional manner similar to rice flakes or could be
processed further to prepare value added sweet and savoury products.

2.6 MARKETING STRATEGY FOR SORGHUM FLAKES

The increasing urbanization and income offers huge scope for marketing of grain based
products. Urban organized platforms such as departmental stores, malls, super markets can
be attractive platforms to sell well packaged and branded sorghum products.

2.7 DETAILED PROJECT ASSUMPTIONS

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 This model DPR for Sorghum flakes unit is basically prepared as a template based on
certain assumptions that may vary with capacity, location, raw materials availability etc.
An entrepreneur can use this model DPR format and modify as per requirement and
suitability. The assumptions made in preparation of this particular DPR are given in This
DPR assumes expansion of existing grain processing unit by adding new flakes processing
line. Therefore, land and civil infrastructures are assumed as already available with the
entrepreneurs.

 Herewith in this DPR, we have considered the assumptions as listed below in the tables of
different costs, which may vary as per region, seasons and machinery designs and
supplier.
1. Sorghum cost considered @ Rs.40/-per kg.
2. 1 kg Sorghum will produce 60% recovery.
3. 1 Batch size is approximately 500 kg.
4. No. of hours per day are approximately 8-10 hours.
5. Batch yield is 95%.
Detailed Project Assumptions
Parameter Assumption

Capacity of the Sorghum flakes

Unit 150 MT/annum

1st Year Implementation, 55% in

Utilization of capacity second, 65% in third, 75% in fourth
year, 90% in fifth & onwards

Working days per year 300 days

Working hours per day 10 hours

Interest on term and working

capital loan 12%

Seven year with one year grace period

Repayment period is considered.

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Average prices of raw material 40

Average sale prices per Kg 180 Rs/kg

Pulp extraction 60

1 kg Sorghum flakes from 1.7 kg

SORGHUM FLAKES Sorghum grain

2.8 FIXED CAPITAL INVESTMENT

2.8.1 MACHINERY AND EQUIPMENT

Price (Rs. In
Sr No. Equipment Capacity Quantity Lacs)
1 Winnowing machine 1 Suitable 0.6

2 Size screen 5 Suitable 0.15

3 Washing tank 1 500 liter 0.4

4 Soaking drum 6 200 liter 0.09

5 Uruli Roaster 1 80 Kg/Batch 0.4

6 Roller flaking machine 1 Suitable 1.3

7 Mesh trays 10 Suitable 0.6

8 Wood fire Hot air oven 1 Suitable 0.8

9 Induction sealer 1 Suitable 0.3

10 Shrink tunnel 1 Suitable 0.35

11 Cont. sealing machine 1 Suitable 0.25

12 Batch coding machine 1 Suitable 0.12

13 Weighing balance 1 Suitable 0.06

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 14 Accessories 1 Suitable 0.5

5.92
Total

2.8.2 OTHER COSTS:-

Utilities and Fittings:-

Utilities and Fittings

1.Water Rs. 0.8Lacs total
2.Power

Other Fixed Assests:

Other Fixed Assets

1. Furniture & Fixtures Rs. 0.9 lac total
2. Plastic tray capacity
3. Electrical fittings

Pre-operative expenses

Pre-operative Expenses
Legal expenses, Start-up expenses, 0.9 LAC
Establishment cost, consultancy fees,
trials and others.
Total preoperative expenses 0.9 LAC

Contingency cost to be added as approx.1.2 Lac.

So total startup cost at own land & Premise may be somewhat similar to 22.27 lacs. This is
according to survey done at X location India. This may vary on location, situation and design
change over.

2.9 WORKING CAPITAL REQUIREMENTS

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 Year 4
Year 2 (55%) Year 3 (65%) (75%)
Particulars Period
7 days 2.51 2.96 4.04
Raw material stock
15 days 5.01 5.92 8.07
Work in progress
15 days 0.90 1.06 1.45
Packing material
15 days 6.72 7.94 10.83
Finished goods’ stock
30 days 13.45 15.89 21.67
Receivables
30 days 0.91 1.07 1.46
Working expenses
29.49 34.85 47.53
Total current assets
0.00 0.00 0.00
Trade creditors
29.49 34.85 47.53
Working capital gap
7.37 8.71 11.88
Margin money (25%)
22.12 26.14 35.65
Bank finance

2.10TOTAL PROJECT COST AND MEANS OF FINANCES

Amount in
Particulars
Lakhs
i. Land and building (20 x 32 x 12 ft -
LxBxH) 5.18
ii. Plant and machinery 5.92
iii. Utilities & Fittings 0.8
iv. Other Fixed assets 0.9
v. Pre-operative expenses 0.90
vi. Contingencies 1.20
vii. Working capital margin 7.37
Total project cost (i to vii) 22.27

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Means Of finance
i. Subsidy 9.91
ii. Promoters Contribution 5.57
iii. Term Loan (@10%) 6.79

2.11 MANPOWER REQUIREMENTS

Total Monthly Salary (Rs.) No Wages Total Monthly Total Annualy
Supervisor (can be the owner) 1 18000 18000 216000
Technician 1 14000 14000 168000
Helper 1 5500 5500 66000
Semi-skilled 2 7600 15200 182400
Sales man 1 8000 8000 96000
60700 728400

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 2.12 EXPENDITURE, REVENUE AND PROFITABILITY ANALYSIS
2nd 3rd 4th 5th 6th
Particulars 1st Year Year Year Year year year
255 MT Sorghum
A Total Installed Capacity (MT) grains/Annum 82.5 97.5 112.5 135 150

Capacity utilization (%) Under Const. 55% 65% 75% 90% 100%

B Expenditure (Rs. in Lakh) 0

Sorghum grains (Av. Price @ Rs. 40/Kg ) 0.00 56.10 66.30 76.50 91.80 102.00

Packaging materials 0.00 9.90 11.70 13.50 16.20 18.00

Utilities (Electricity, Fuel) 0.00 0.65 0.77 0.89 1.07 1.19

Salaries (1st yr only manager’s salary) 2.16 7.28 7.28 7.28 7.28 7.28

Repair & maintenance 0.00 0.70 0.80 0.90 0.90 0.90

Insurance 0.30 0.30 0.30 0.30 0.30 0.30

Miscellaneous expenses 0.50 2.30 2.30 2.30 2.30 2.30

Total Expenditure 2.96 77.24 89.46 101.68 119.86 131.97

C Total Sales Revenue (Rs. in Lakh) 0.00 148.50 175.50 202.50 243.00 270.00

Sale of Sorghum flakes (Av. Sale Price @ Rs.180/kg) 0.00 148.50 175.50 202.50 243.00 270.00

PBDIT (Total exp.-Total sales rev.) (Rs. in Lakh)/Cash

D Inflows -2.96 71.26 86.04 100.82 123.14 138.03

Depreciation on civil works @ 5% per annum 0.26 0.25 0.23 0.22 0.21 0.20

Depreciation on machinery @ 10% per annum 0.59 0.53 0.48 0.43 0.39 0.35

Depreciation on other fixed assets @ 15% per annum 0.12 0.10 0.09 0.07 0.06 0.05

Interest on term loan @ 12% 0.71 0.68 0.65 0.62 0.59 0.56

Interest on working capital @ 12% 0.00 2.65 3.14 4.28 4.28 4.28

E Profit after depreciation and Interest (Rs. in Lakh) -4.64 69.70 84.59 99.47 121.89 136.87

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F Tax (assumed 30%) (Rs. in Lakh) 0.00 20.91 25.38 29.84 36.57 41.06

G Profit after depreciation, Interest & Tax (Rs. in Lakh) -4.64 48.79 59.21 69.63 85.32 95.81

Surplus available for repayment (PBDIT-Interest on

H working capital-Tax) (Rs. in Lakh) 0.71 0.68 0.65 0.62 0.59 0.56

I Coverage available (Rs. in Lakh) 0.71 0.68 0.65 0.62 0.59 0.56

J Total Debt Outgo (Rs. in Lakh) 0.24 0.26 0.29 0.32 0.35 0.39

K Debt Service Coverage Ratio (DSCR) 3.00 2.62 2.28 1.97 1.69 1.44

Average DSCR 2.16

L Cash accruals (PBDIT- Interest-Tax) (Rs. in Lakh) -3.67 49.67 60.01 70.36 85.99 96.41

M Payback Period 2.5 Years

(on Rs. 22.27 Lakhs initial investment)

2.13 REPAYMENT SCHEDULE

Year Beginning PMT Interest Principal Ending Balance

1 679,322.87 94,235.11 70,649.58 23,585.53 655,737.34

2 655,737.34 94,235.11 68,196.68 26,038.43 629,698.91

3 629,698.91 94,235.11 65,488.69 28,746.43 600,952.48

4 600,952.48 94,235.11 62,499.06 31,736.06 569,216.42

5 569,216.42 94,235.11 59,198.51 35,036.61 534,179.82

6 534,179.82 94,235.11 55,554.70 38,680.41 495,499.40

7 495,499.40 94,235.11 51,531.94 42,703.18 452,796.23

8 452,796.23 94,235.11 47,090.81 47,144.31 405,651.92

9 405,651.92 94,235.11 42,187.80 52,047.31 353,604.61

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 10 353,604.61 94,235.11 36,774.88 57,460.23 296,144.38

11 296,144.38 94,235.11 30,799.02 63,436.10 232,708.28

12 232,708.28 94,235.11 24,201.66 70,033.45 162,674.82

13 162,674.82 94,235.11 16,918.18 77,316.93 85,357.89

14 85,357.89 94,235.11 8,877.22 85,357.89 -

1,319,291.59 639,968.72 679,322.87 (679,322.87)

2.14 ASSET’S DEPRECIATION

Assets’
Depreciation
(Down Value Amounts
Method) in Lakhs
1st
Particulars Year 2nd year 3 rd year 4th year 5th year 6th year 7th year 8th year

Civil works 5.18 4.92 4.67 4.44 4.22 4.01 3.81 3.62

Depreciation 0.26 0.25 0.23 0.22 0.21 0.20 0.19 0.18

Depreciated value 4.92 4.67 4.44 4.22 4.01 3.81 3.62 3.44

Plant &
Machinery 5.92 5.33 4.80 4.32 3.88 3.50 3.15 2.83

Depreciation 0.59 0.53 0.48 0.43 0.39 0.35 0.31 0.28

Depreciated value 5.33 4.80 4.32 3.88 3.50 3.15 2.83 2.55

Other Fixed
Assets 0.80 0.68 0.58 0.49 0.42 0.35 0.30 0.26

Depreciation 0.12 0.10 0.09 0.07 0.06 0.05 0.05 0.04

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 Depreciated value 0.68 0.58 0.49 0.42 0.35 0.30 0.26 0.22

All Assets 11.90 10.93 10.05 9.25 8.52 7.86 7.26 6.71

Depreciation 0.97 0.88 0.80 0.73 0.66 0.60 0.55 0.50

Depreciated value 10.93 10.05 9.25 8.52 7.86 7.26 6.71 6.20

2.15 FINANCIAL ASSESSMENT OF THE PROJECT

Benefit Cost Ratio (BCR) and Net Present
Worth (NPW)
2nd 3 rd 4th 5th 6th 7th
Particulars 1st Year year year year year year year 8th year
22.27 0.00 0.00 0.00 0.00 0.00 0.00 0.00
Capital cost (Rs. in Lakh)
2.96 77.24 89.46 101.68 119.86 131.97 131.97 131.97
Recurring cost (Rs. in Lakh)
25.23 77.24 89.46 101.68 119.86 131.97 131.97 131.97 809.38
Total cost (Rs. in Lakh)
0.00 148.50 175.50 202.50 243.00 270.00 270.00 270.00
Benefit (Rs. in Lakh)
6.20
Total Depreciated value of all assets (Rs. in Lakh)
0.00 148.50 175.50 202.50 243.00 270.00 270.00 276.20 1585.70
Total benefits (Rs. in Lakh)
Benefit-Cost Ratio (BCR): (Highly Profitable 1.959
project)
776.32
Net Present Worth (NPW):

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 2.16 BREAK EVEN ANALYSIS
Break even analysis indicates costs-volume profit relations in the short run. This is the level at which, the firm is in no loss
no profit situation.

2nd 4th 5th 7th 8th

Particulars 1st Year year 3 rd year year year 6th year year year
Under
Capacity utilization (%) Const. 55% 65% 75% 90% 100% 100% 100%

Production MT/Annum 82.5 97.5 112.5 135 150 150 150

Fixed Cost (Rs. in Lakh)

Permanent staff salaries 7.284 7.284 7.284 7.284 7.284 7.284 7.284 7.284

Depreciation on building @ 5% per annum 0.26 0.25 0.23 0.22 0.21 0.20 0.19 0.18

Depreciation on machinery @ 10% per annum 0.59 0.53 0.48 0.43 0.39 0.35 0.31 0.28

Depreciation on other fixed assets @ 15% per

annum 0.12 0.10 0.09 0.07 0.06 0.05 0.05 0.04

Interest on term loan 0.71 0.68 0.65 0.62 0.59 0.56 0.52 0.47

Insurance 0.3 0.3 0.3 0.3 0.3 0.3 0.3 0.3

Total Fixed Cost (Rs. in Lakh) 9.26 9.14 9.03 8.93 8.83 8.74 8.64 8.55

Sales Revenue (Rs. in Lakh) 0 148.5 175.5 202.5 243 270 270 270

Variable Cost (Rs. in Lakh)

Sorghum Grains (Av. Price @ Rs.40/Kg ) 0.00 56.10 66.30 76.50 91.80 102.00 102.00 102.00

Packaging materials 0.00 9.90 11.70 13.50 16.20 18.00 18.00 18.00

Casual staff salaries 0.00 5.78 5.78 5.78 5.78 5.78 5.78 5.78

Utilities (Electricity, Fuel) 0.00 0.65 0.77 0.89 1.07 1.19 1.19 1.19

Repair & maintenance 0.00 0.70 0.80 0.90 0.90 0.90 0.90 0.90

Miscellaneous expenses 0.50 2.00 2.00 2.00 2.00 2.00 2.00 2.00
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Interest on working capital @ 12% 0.00 2.65 3.14 4.28 4.28 4.28 4.28 4.28

Total Variable Cost (Rs. in Lakh) 0.50 77.79 90.49 103.85 122.03 134.15 134.15 134.15

Break Even Point (BEP)

as % of sale - 12.00 10.00 8.00 8.00 7.00 7.00 6.00

Break Even Point (BEP) in terms of sales value (Rs.

in Lakhs) - 17.82 17.55 16.20 19.44 18.90 18.90 16.20

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2.17 PIE CHART FOR BETTER UNDERSTANDING OF
EXPENSES OF EACH HEAD:

Amount in Lakhs (Rs.)

0.09

0.9 0.4 0.4

0.9
1.3

0.8
0.6

1.2 0.8

0.3
0.5 0.25 0.35

0.06 0.12

Washing tank Soaking drum Uruli Roaster Roller flaking machine

Mesh trays Wood fire Hot air oven Induction sealer Shrink tunnel
Cont. sealing machine Batch coding machine Weighing balance Accessories
Contingency Water + Power Fixed Assets Pre-operative cost

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 2.18 TYPICAL SORGHUM FLAKES MANUFACTURING UNIT
LAYOUT

2.19 MACHINERY SUPPLIERS

There are many machinery suppliers available within India for Grains based
beverage processing machineries and equipment. Some of the suppliers are:
1. Bajaj Process pack Limited, Noida, India 0
2. Shriyan Enterprises. Mumbai, India

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3. LIMITATIONS OF MODEL DPR & GUIDELINES FOR
ENTREPRENEURS

3.1 LIMITATIONS OF THE DPR

i. This DPR has provided only the basic standard components and methodology to
be adopted by an entrepreneur while submitting a proposal under the Formalization
of Micro Food Processing Enterprises Scheme of MoFPI.

ii. This DPR is made to provide general methodological structure not for specific
entrepreneur/crops/location. Therefore, information on the entrepreneur, forms and
structure (proprietorship/partnership/cooperative/ FPC/joint stock company) of
business, background of proposed project, location, raw material base/contract
sourcing, entrepreneur’s own SWOT analysis, market research, rationale of the
project for specific location, community advantage/benefit, employment
generation etc are not given in detail.

iii. The present DPR is based on certain assumptions on cost, prices, interest,
capacity utilization, output recovery rate and so on. However, these assumptions in
reality may vary across places, markets and situations; thus the resultant
calculations will also change accordingly.

3.2 GUIDELINES FOR THE ENTREPRENEURS

i. The success of any prospective food processing project depends on how closer
the assumptions made in the initial stage are with the reality of the targeted
market/place/situation. Therefore, the entrepreneurs must do its homework as
realistic as possible on the assumed parameters.

ii. This model DPR must be made more comprehensive by the entrepreneur by
including information on the entrepreneur, forms and structure
(proprietorship/partnership/cooperative/ FPC/joint stock company) of
entrepreneur’s business, project location, raw material costing base/contract
sourcing, detailed market research, comprehensive dehydrated product mix
based on demand, rationale of the project for specific location, community

40 | P a g e
 advantage/benefit from the project, employment generation,
production/availability of the raw materials/crops in the targeted area/clusters
and many more relevant aspects for acceptance and approval of the competent
authority.

iii. The entrepreneur must be efficient in managing the strategic, financial,

operational, material and marketing aspects of a business. In spite of the
assumed parameter being closely realistic, a project may become
unsustainable if the entrepreneur does not possess the required efficiency in
managing different aspects of the business and respond effectively in
changing situations.

iv. The machineries should be purchased after thorough market research and
satisfactory demonstration.

v. The entrepreneur must ensure uninterrupted quality raw materials’ supply and
maintain optimum inventory levels for smooth operations management.

vi. The entrepreneur must possess a strategic look to steer the business in upward
trajectory.

vii. The entrepreneur must maintain optimum (not more or less) inventory, current
assets. Selecting optimum source of finance, not too high debt-equity ratio,
proper capital budgeting and judicious utilization of surplus profit for
expansion is must.

viii. The entrepreneur must explore prospective markets through extensive

research, find innovative marketing strategy, and maintain quality, adjust
product mix to demand.

ix. The entrepreneur must provide required documents on land, financial

transaction, balance sheet, further project analysis as required by the
competent authority for approval.

x. The entrepreneur must be hopeful and remain positive in attitude while all
situations.

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 Contact Us
Director
Indian Institute of Food Processing Technology
(Ministry of Food Processing Industries, Government of India)
Pudukkottai Road, Thanjavur - 613 005, Tamil Nadu
Phone No.: +91- 4362 - 228155, Fax No.:+91 - 4362 – 227971
Email: director@iifpt.edu.in; Web: www.iifpt.edu.in

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