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The Raisin Manufacturing Unit project must be constructed in an area where grape production is abundant. Raisins are a widely accepted commodity with a large market if grown in a controlled setting. If produced to international standards of quality, the export market is much more profitable. Initially, the initiative should concentrate on establishing credibility in the domestic market, and then, once it has reached maturity, it should turn its attention to the export market. The project’s key feature would be hygienically made raisins (dehydrated grapes up to 80-85 %). Quality processing, such as washing, drying, sorting, and uniform packing, will be used to increase value.
Raisin is made from sound dried grapes that adhere to the Vitis vinifera L. features, which are processed into a commercial raisin form with or without acceptable optional components, with or without coating. In such a situation, the most benefits from grape cultivation can be derived by establishing processing industries to produce value-added products such as good quality wine, raisin, and juice, which have the market potential for domestic and international markets.
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Raisins are a sweet, savory, and delightful snack that can be eaten by hand or blended with other foods and fruits. They can also be used to flavour practically any beloved recipe. It is used in various traditional foods like pulao and halwa and modern forms such as pulp, juices, pasta, cereals, and snacks. Raisins provide important nutrients, soluble and insoluble fiber, and health-protective bioactive substances when consumed regularly. Kishmish are beneficial to one’s health.
Raisins help prevent various ailments, including constipation, heart disease, diabetes, colon cancer, and obesity. Kishmish offer a burst of colour to bread, muffins, cookies, cakes, pies, tarts, and puddings, among other baked goods. The commercial value of raisins is increased because bakery items are one of the primary highlights of the food sector. Raisins can also be found in a wide range of meals. Kishmish are commonly substituted for sugar in numerous recipes.
Raisins can have up to 72 percent sugar by weight, with fructose and glucose accounting for most of it. They also include about 3% protein and 3.7–6.8% dietary fibre. Like prunes and apricots, Raisins are high in antioxidants, but they don’t have as much vitamin C as fresh grapes. Raisins are low in salt and cholesterol-free. Raisins are a good source of energy due to their high fructose and glucose content. They also aid in weight gain without causing cholesterol to build up. Vitamins, amino acids, and minerals including selenium, phosphorus, iron, and magnesium aid in the body’s absorption of other nutrients and proteins.
Running this project successfully does not necessitate any special qualifications. The most common dried fruit is raisins, which account for almost two-thirds of overall dried fruit consumption. Overall, it is a wonderful initiative to invest in for entrepreneurs. The following are a few of India’s major players:
The Raisin Industry Diversion Program, in which growers voluntarily participate in programmes targeted at lowering supply, can be implemented by the RAC in years of overabundance. Participants in the programme are reimbursed for cutting vines or pruning spurs to restrict fruit output (these provisions are presently halted, being evaluated, and will be altered according to a recent U.S. Supreme Court decision) (Raisin Administrative Committee, 2015) (USDA – AMS, 2015).
Green grapes have a sugar content of around 24%. However, by removing the water from grapes, the quantity of sugar in raisins rises to almost 60% by weight. A pound of raisins is made from 4 to 4.5 pounds of green grapes (Martin & Mason, 2009). Fresh raisins can be used as a natural sweetener and taste enhancer in baked foods.
Processing raisins is another approach to add value to them. Kishmish paste can be replaced for other, more expensive fruit pastes in fruit bars, such as date paste (Fuentes, year 2014). Raisin paste can offer fibre to baked foods while also adding visual appeal due to its rich, dark colour. Kishmish juice concentrate can be used as a natural colourant, a flavouring agent in sauces and marinades, and as a syrup for yoghurts, ice cream, and chocolate milk. Raisins also contain antibacterial qualities, extending the shelf life of the items in which they are utilized (California Raisin Marketing Board – Products, 2015).
Grapes’ availability is critical to the project’s success. As a result, it is proposed that the project begins between July and September, taking into account the seasonal production of grapes. On the other hand, this facility can enhance value by leveraging the year-round production of different grape varietals. Individuals, dry fruit wholesalers and merchants, confectioners, and the pharmaceutical industry would be the primary buyers for processed raisins. After an operation and market penetration period, the project might be expanded to target the export market with high-quality raisins and packaging.
The following characteristics should be present in high-quality raisins:
The most important grape types for raisin production.
Thompson Seedless raisin production accounts for 90% of global raisin production. Thompson Seedless is a white grape with a thin peel that yields the tastiest raisins on the market today. It has oblong and elongated tiny berries. It has a high sugar content and contains no seeds.
Other types utilized for raisin production include Muscat of Alexandria, Waltham Cross, and different white and coloured seeded kinds.
In India, Thompson Seedless and its mutants such Sonaka, Tas-A-Ganesh, and ManikChaman are mostly used for raisin production.
A 17-3, E 12/3, Mint Seedless, Superior Seedless, KR White, ManikChaman, A18-3 (Coloured seedless), and Cardinal were among the types evaluated by the National Research Center for Grapes in Pune for quality raisin production (for manukka).
This is how much space you’ll need to start a raisin business:
In three ways, a person in a business can manage their land and building like own land, rental and leased land and building. But firstly, select a good location and then go for construction. Remember that business people required space to set up a manufacturing site, storeroom, space for power utilities, and a small office.
Before handling funds, the entrepreneur must create an efficient business strategy for his company. Under the business strategy, there is a document in the form of a project report. With this information, the entrepreneur will be able to estimate the cost of beginning his Raisin Manufacturing Company and the expected earnings in the future. Subsidy loans, bank loans, and personal savings accessible through government programmes are the major sources for managing money. If the entrepreneur’s budget is limited, they may decide to open a small production unit.
Grapes are the major raw material used to make raisins. To produce quality raisins, these grapes must have certain characteristics, such as ripening early. They must also be clean, have a soft texture, not clump together when stored and have an appealing flavour. Food-grade packaging needs food-grade HDPE/cardboard boxes.
THE MACHINERY REQUIRED TO START RAISIN MANUFACTURING UNIT
Major machinery and equipment list:
The typical process for making raisins entails the following phases:
Each step in the raisin production process requires quality control. They are also subjected to a range of laboratory tests to verify that a consistent, high-quality product is produced.
Raisins are quite hygroscopic. When moisture is present, mould, rot, and fermentation can all develop, and once a fermentation process begins, it can quickly spread over the entire lot. Under the correct temperature and humidity conditions, maggots, mites, cockroaches, moths, beetles, rats, mice, and ants can all infest. At temperatures over 25°C and when subjected to mechanical pressure, candying, agglomeration, syrup production, and fermentation are dangerous. Heat can cause the product to discolour and harden. Therefore it should be kept away from hotness sources.
To withstand the mechanical, climatic, biotic, and chemical stresses to which raisins may be exposed during transport, storage, and cargo handling, the final packing of produce is done in 400 gauge LDPE film bags and stored in corrugated boxes of 5 to 15 kg capacity at low temperature (4°C) to preserve the original raisin colour and prevent pest attack.
To start his own Raisin Manufacturing Business, the entrepreneur may need to get the following licences and registrations.
Project Report Table of Contents
| Sr. No. | Particulars |
| 1 | Purpose Of The Document |
| 2 | Introduction |
| 3 | Product & Its Application |
| 4 | Desired Qualifications For Promoter |
| 5 | Industry Lookout And Trends |
| 6 | Market Potential And Marketing Issues |
| 7 | Raw Material Requirements |
| 8 | Manufacturing Process |
| 9 | Project At A Glance |
| 10 | Plant & Machinery List |
| 11 | Projected Balance Sheet |
| 12 | Projected Profitability Statement |
| 13 | Cash Flow Statement |
| 14 | Computation Of Manufacturing |
| 15 | Computation Of Working Capital Requirement |
| 16 | Break Up Of Labour |
| 17 | Break Up Of Salary |
| 18 | Computation Of Depreciation |
| 19 | Repayment Schedule Of Term Loan |
| 20 | Calculation Of D.S.C.R |
| 21 | Computation Of Sale |
| 22 | Computation Of Electricity |
| 23 | Break Even Point Analysis |
Apart from this, all the information is being provided. To help in preparing project reports.
Who are the target consumers for the raisin business?
Target consumers are:
What are the Marketing strategies implemented for this business?
These are the strategies one can follow for marketing their business:
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