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200522 opportunities micro food enterprises

Webinar on 22nd May, 2020

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200522 opportunities micro food enterprises

  1. 1. OPPORTUNITIES MICRO FOOD ENTERPRISES CENTRE FOR SUSTAINABLE AGRICULTURE
  2. 2. FEW GROUND RULES • Keep your self muted and switch off video in the starting • In between you if you have doubts write them in chat box • Towards end we will have discussion • Be focused in questioning and don’t take it into conversations • While speaking you can unmute and switch your video and mute urself after that and switch off video
  3. 3. 01 02 03 04 05 Food Business Operators Production/Collection GrowingOrganically/naturally Bulk Sales Wholesale,whitelabelling Manufacturing Making readyto cook, readyto eat products Packing labelling A good businessplanstartswith an executive. International Market Wheredo youoperate? Aggregation Collectionandstorage Primary Processing Cleaning,grading, processing,packing Primary ProduceMarketing Labellingandmarketing Retail Marketing Exclusive stores, Franchise, other stores
  4. 4. FOOD PROCESSING ▪ Food Processing is any technique or method that changes raw plant or animal material into safe, edible and more palatable food. ▪ Why process food? ▪ Ensures food is safe to eat ▪ Makes food available all year round regardless of season ▪ Extends the shelf life of many foods ▪ Increases the convenience for consumers by reducing preparation time ▪ Makes some foods edible, for example, making oven fried chips from potatoes ▪ Makes some food palatable and more enjoyable to eat, for example, soy beans ▪ Can add extra nutritional benefits (e.g functional foods) or ▪ Meet specific nutritional needs (e.g gluten free) ▪ Primary processing involves a range of processes to make food safe to eat so that it can be consumed individually or used in the manufacture of other food products. The physical form changes very little. ▪ Secondary processing is the methods used to turn primary processed foods into other food products either on their own or mixed with other ingredients. The physical form can change quite significantly as a result of secondary processing. ▪ Tertiary food processing is the commercial production of what is commonly called processed food. These are ready-to-eat or heat-and-serve foods
  5. 5. FOOD PROCESSING Segments Primary Processing Secondary Processing Tertiary Processing Fruits and Vegetables Cleaning, Cutting, Sorting Pulp, Flakes, Paste, Frozen, Diced, Canned Jams, Jellies, Chips, Ready to Serve drinks, Indian ethnic drinks Grains and Cereals Sorting and Grading Rice Puff, Flour, baby food(final product /ingredients) Cakes, Biscuits, Breakfast cereals, breads, other bakery products, RTC/RTE products Oilseeds Sorting and Grading Oil Cakes, Refined Oils Soya Oil, Olive Oil, Mustard Oil, Blended oils, Fortified Oil Milk Grading and Refrigeration Packaged milk, Flavored milk, Cream, Milk powder Yoghurt, Cheese, Ice cream, Curd, Baby food, other value added products Meat and Poultry Sorting and Refrigeration Chilled/Frozen Products Ready to Eat products Marine Products Chilled/Frozen products Ready to Eat products
  6. 6. NEW OPPORTUNITIES New products ▪ Fortified products, health food, tradition Indian food, convenience food ▪ Processed organic food specially baby food, confectionery and bakery items have an increasing domestic and overseas demand. ▪ New product development in beverages viz. flavored teas, juice variants, health drinks, energy drinks, sports drinks ▪ Packaged local drinks like nimbu pani, jaljeera, coconut water etc New Technology and Infrastructure ▪ New technology in F&V processing, cold storage, reefers, IQF, packhouses and ripening chambers ▪ New Packaging technology for enhanced shelf life, retaining taste and texture, attractive, easy to handle and space efficient ▪ Energy efficient technologies ▪ Food testing labs, Traceability etc ▪ Modern storage facilities & logistics ▪ R&D infrastructure and Knowledge Support
  7. 7. GRAINS AND STAPLES
  8. 8. GRAINS AND STAPLES Grain Pre-Cleaners Destoner – Grain Cleaner
  9. 9. Kodo Dehuller Foxtail / Little/ Proso Dehuller Foxtail / Little/ Proso Dehuller All Millets Double Stage Dehuller
  10. 10. Jowar Polisher Ragi Polisher Rice Polisher Color Sorter
  11. 11. Dal mills
  12. 12. Edible oil extraction units Cold pressed oils
  13. 13. Edible oil extraction units
  14. 14. Jaggery Making
  15. 15. PlateType StoneType StoneType(Mini) Pulverizer,SS(Mini) Pulverizer,MS PulverizerDouble Cutting Floor Mills
  16. 16. PLANSIFTERSFlour Sifter
  17. 17. EXTRUDER SNACK MAKING UNIT Twin Screw Extruder Machine Plain Masala added
  18. 18. Pasta Machine Grain Roaster Flaking Machine FFS Packaging MachineFood Blender Edge Runner
  19. 19. BakeryRoti Machine
  20. 20. HEALTHY BAKING
  21. 21. FRUITS AND VEGETABLES
  22. 22. Sorting Grading 1. Undesirable types i.e. diseased, damaged, deformed are removed 1. Fruits and vegetables are categorized according to difference in their weight, size, colour, maturity etc. 2. Done primarily to reduce spread of infection to other fruits 2. Done to fetch better price in the market. Sorting and Grading
  23. 23. Curing • To reduce water loss during storage • onion, garlic, sweet potato etc.
  24. 24. FRUITS AND VEGETABLES PACKING
  25. 25. MINIMAL PROCESSING
  26. 26. VALUE ADDITION IN VEGETABLES
  27. 27. Dehydrated vegetables Fruit bars Vegetable preserves
  28. 28. Vegetable powders
  29. 29. FRESH MILK AND DAIRY PRODUCTS
  30. 30. HIGH GROWTH POTENTIAL
  31. 31. HEALTH AND NUTRITIONAL SUPPLEMENTS Key Drivers 1. Malnutrition status in India and micro-nutrient deficiency 2. Affordability: Increasing costs of hospitalization are driving consumers towards health supplements and nutraceuticals 3. Affluence of working population with changing lifestyles and dietary patterns and increase in disposable income 4. Awareness: Increasing concern about nutrition, awareness and access to information have led to an increase in use of health supplements and nutraceuticals
  32. 32. HEALTH AND NUTRITION SUPPLEMENTS Defined under • Food Safety and Standards (Health Supplements, Nutraceuticals, Food for Special Dietary Use, Food for Special Medial Purpose, Functional Food and Novel Food) Regulations 2016, and • Fortified Foods defined under Food Safety Standards (Fortification of Foods) Regulation, 2017 1. Functional/ fortified foods e.g. nutrition fortified flour, oil, malted powder, breakfast cereals, probiotic foods like yoghurt etc 2. Functional beverages e.g. sports and energy drinks, fortified juices etc 3. Dietary Supplements e.g. Vitamin and mineral supplements, antioxidants, tonics, herbal extracts like Chyawanprash, Moringa powder, non herbal extracts like cod liver oil etc 16.00%
  33. 33. LABELLING ▪ Primary Display Panel: The part of the package most likely to be seen by buyers at the time of purchase. ▪ Information Panel: This includes that part of the label of a packaged product that is immediately adjacent to and to the right of the primary display panel as observed by a person facing the primary display panel, unless any other section of the label is designated as the information panel because of package size or its attributes. ▪ Ingredients Statement Panel: The list of ingredients contained in a product shown in their common and usual names in the descending order of predominance. ▪ Other Panel: Any panel other than the primary display panel, information panel, or ingredients statement panel.
  34. 34. 40 REQUIREMENTS FOR SETTING UP BUSINESS ENTERPRISE ▪ Entity: sole proprietorship, partnership, one person company, limited liability partnership, private limited company and public limited company ▪ Contract of lease for space ▪ Licensing and Registration ▪ Trade license ▪ Shops and establishments license ▪ FSSAI license ▪ Central license for businesses over Rs. 20 Cr ▪ State license for businesses between Rs.12-20 cr ▪ Petty food manufacturers with less than Rs. 12.00 lakh turnover and have capacity to manufacture less than 100 kg/day or are temporary vendors ▪ GST
  35. 35. CURRENT STATUS AND CHALLENGES ▪ There are about 25 lakh unregistered food processing enterprises which constitute 98% of the sector and are unorganized and informal. ▪ Nearly 66 % of these units are located in rural areas and about 80% of them are family-based enterprises. ▪ This sector faces a number of challenges including ▪ the inability to access credit, high cost of institutional credit, ▪ lack of access to modern technology, ▪ inability to integrate with the food supply chain and ▪ compliance with the health & safety standards. ▪ Strengthening this segment will lead to a reduction in wastage, creation of off-farm job opportunities and aid in achieving the overarching Government objective of doubling farmers’ income.
  36. 36. CLASSIFICATIONS ▪ Details of investments and turnover are easily available on books of accounts that are required to ▪ Turnover details to be available in the GST system Classification Micro Small Medium Existing New Existing New Existing New Manufacturing Investment < Rs. 25 lakhs Investment < Rs. 1.0 Crore Turnover < Rs. 5.00 Crore Investment < Rs. 5.00 Crore Investment < Rs. 10.0 Crore Turnover < Rs. 50.00 Crore Investment < Rs. 10.00 Crore Investment < Rs. 20.0 Crore Turnover < Rs. 100.00 Crore Services Investment < Rs. 10 lakhs Investment < Rs. 2.00 Crore Investment < Rs. 5.00 Crore
  37. 37. SCHEME FOR FORMALIZATION OF MICRO FOOD PROCESSING ENTERPRISES (FME) Objectives: ▪ Increase in access to finance by micro food processing units. ▪ Increase in revenues of target enterprises. ▪ Enhanced compliance with food quality and safety standards. ▪ Strengthening capacities of support systems. ▪ Transition from the unorganized sector to the formal sector. ▪ Special focus on women entrepreneurs and Aspirational districts. ▪ Encourage Waste to Wealth activities. ▪ Focus on minor forest produce in Tribal Districts.
  38. 38. Salient features: • Centrally Sponsored Scheme with an outlay of Rs. 10,000 Crore • Expenditure to be shared by Government of India and States at 60:40. • 2,00,000 micro-enterprises are to be assisted with credit linked subsidy for expansion and upgradation. • Create nine lakh jobs (skilled and semi skilled) • Scheme will be implemented over a 5 year period from 2020-21 to 2024-25. • Cluster approach. • Focus on perishables • Increased access to common services like sorting, grading, processing, packaging, storage etc. Implementation schedule • The scheme will be rolled out on All India basis. • Back ended credit linked subsidy will be provided to 2,00,000 units. • Seed capital will be given to SHGs (@Rs. 4 lakh per SHG) for loan to members for working capital and small tools. • Grant will be provided to FPOs for backward/forward linkages, common infrastructure, packaging, marketing & branding. NEW SCHEME TO SUPPORT MFE
  39. 39. WHO CAN TAKE SUPPORT? Support to Individual micro units: • Micro enterprises will get credit linked subsidy @ 35% of the eligible project cost with ceiling of Rs.10 lakh. • Beneficiary contribution will be minimum 10% and balance from loan. • On-site skill training & Handholding for DPR and technical upgradation. Support to FPOs/SHGs/Cooperatives: ▪ Seed capital to SHGs for loan to members for working capital and small tools. ▪ Grant for backward/ forward linkages, common infrastructure, packaging, marketing & branding. ▪ Skill training & Handholding support. ▪ Credit linked capital subsidy. Convergence Framework ▪ Support from the existing schemes under implementation by the Government of India and State Governments would be availed under the scheme. ▪ The Scheme would attempt to fill in the gaps, where support is not available from other sources, especially for capital investment, handholding support, training and common infrastructure
  40. 40. www.sahajaaharam.com • Hyderabad • Tarnaka • Kharkana • Kukatpally • Home delivery • Vishakapatnam • MVP Colony • Home delivery
  41. 41. 47
  42. 42. Farmers direct sales
  43. 43. Quality Assurance • Collection • Grading • Transportation Images courtesy: Be’Nishan Producer Company
  44. 44. •Enebavi Coop • Adarsha Coop • BROMACS • Swayamkrishi PC • Kisanmitra coop •GreenDunia • Harita Coop • Brahmalingeswara Coop • Giri Coop • Tungabhadra Coop • Kadiri Coop • Palabavi Coop •Rayachoti coop •Baghyalaxmi coop • Punnami Coop • Gayatri Coop • Mydukuru Coop • Naisargic Sheti Beej Producer Company Kallem Hub Boddham Hub Dorli Hub Naguladinne Hub Staples Supply Chain
  45. 45. Bhoddam Food Hub
  46. 46. 52 PROCESSINGANDSTORAGE
  47. 47. oodprocessing
  48. 48. HEALTH PRODUCTS
  49. 49. Certificate no : Q9186414570 PGSI/W(TG)-1276 Eco footprints Quality Management
  50. 50. PGS REGIONAL COUNCIL 56 • Certification for farmer groups • Each group from 10-20 in a vicinity • Certification offered for • Crop/orchardproduction • Livestock • Bee keeping • Wild collections • Processing and handling • All states
  51. 51. Farmers and livelihoods Market Access Advisories Farmers Consumers Policy makers eKrishi an joint initiative by Centre for Sustainable Agriculture and Greendunia Farmer Collectives Financial Services Weather Input Shop Custom hiring Still in ideation stage
  52. 52. THANK YOU 59http://www.csa-india.org http://www.sahajaaharam.com http://www.grameenacademy.in Call on 8500 68 3300 8500 78 3300 8500 98 3300 csa@csa-india.org pgs@csa-india.org info@sahajaaharam.in organicmandi@csa-india.org grameen@csa-india.org

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