Start a Papaya cherry Making Unit

Start a Papaya cherry Making Unit

   

INTRODUCTION

Papaya cherry is an item of mass consumption and is mainly used in after-mint or mukhvasand chewing paan or masala. Other user segment is certain bakery products and some sweet preparations. But bulk of the consumption is by paan/masala selling shops round the year across the country. It is made from unripe or green papaya fruits and contains substantial quantum of sugar. Since the customers are scattered very widely, it is necessary to have proper marketing arrangements.

PRODUCT

Cherry or tutty-fruity is consumed by many people along with chewing paan or masala or 
mukhwas or after mint. It is also used in some bakery products and sweets. It is made from 
unripe papaya fruits; it is sweet in taste and of pinkish colour. This product can be made in 
many states of the country but this note considers Bihar and Jharkhand as the contemplated locations. 

2.1  Compliance with FPO and PFA Act is mandatory.

 MARKET POTENTIAL

Papaya cherry is an item of mass consumption and used while making chewing paan or 
masala and preparing mukhwas or after-mint. It is not consumed alone (except by children) 
but invariably mixed with other ingredients. Its sweet taste and flavour is liked by many. 
Market is controlled by very small manufacturers as it is sold to hundreds of paan-shops and 
servicing them is very difficult. Reportedly bulk of the supply to Jharkhand is from outside 
the state and there are good prospects for a local manufacturer. Appointment of  area-wise 
distributors or stockists and regular supplies are the key elements.

MANUFACTURING PROCESS

It is standardised and simple. Big unripe papaya are washed and peeled. They are cut lengthwise and seeds and fibres are removed. These pieces are blanched in boiling water for about 
10 minutes and are pricked with forks to ensure proper absorption of sugar syrup. Sugar 
syrup is made and small quantity of citric acid and flavours are added to it. Pieces of papaya 
are soaked in this syrup for about 10 minutes and then taken out and kept for seasoning for 
around 8-10 hours and then cut into smaller square pieces and wiped with wet cloth to 
remove any dirt and excessive coating of sugar. Finally, they are dried in a dryer at around 
60  C temperature for 10-12 minutes, cooled and packed in polythene bags. The weight loss 
on account of removal of skin, seeds etc. from papaya is around 25%. The process 
is as follows:

(1) Washing, peeling and cutting of unripe papaya

(2) Blanching and pricking

(3) Soaking in sugar syrup

 (4) Seasoning

(5) Cutting, cleaning and drying

(6) Cooling and packing

 Miscellaneous Assets

An amount of Rs.30,000/- is provided towards furniture and fixtures, packing tables, storage 
racks etc.

Utilities

Power requirement will be 10 HP and around 1200 ltrs. of water shall be required every day 
for washing of papaya and potable and sanitation purposes. 5 LPG cylinders shall be required 
every month.

Raw Materials

The most critical materials will be unripe but fully grown papaya and sugar. Since quantity 
required of these items every month will not be much, no difficulty is envisaged in their 
procurement. The process and weight loss is around 30% which is to some extent 
compensated by absorption of sugar syrup and the net loss is around 25%. Other materials 
like food grade colours, flavours, citric acid etc. shall be available locally. Polythene bags shall 
be required for packing.

DETAILS OF THE PROPOSED PROJECT

8.1 Building

An expenditure of Rs. 2.00 lacs is estimated on a readymade shade.

8.2 Machinery

Total expenses on machinery are likely to be Rs. 1.20 lacs as explained earlier.

8.3 Miscellaneous Assets

A provision of Rs.30,000/- is made under this head as stated earlier.

8.4 Preliminary & Pre-operative Expenses

A provision of Rs.50,000/- is made towards pre-production expenses like registration, 

establishment and administrative expenses, travelling, interest during implementation, trial 

run expenses etc.

8.5 Working Capital Requirements

Major raw material is papaya which will not be stored for more than 2-3 days. Process time 

is hardly 12 hours and stock of finished goods will be kept for about a week. Hence, it is 

assumed that bank would sanction adhoc facility of Rs. 50,000/- and the promoters would 

bring-in Rs. 30,000/- by way of margin.

Financial assistance in the form of grant is available from the Ministry of Food Processing 

Industries, Govt. of India, towards expenditure on technical civil works and plant and 

machinery for eligible projects subject to certain terms and conditions.

 PROFITABILITY CALCULATIONS

9.1 Production Capacity & Build-up

As against the processing capacity of 80 tonnes, actual utilisation is assumed to be 65% in 
the first year and 75% thereafter.

9.2 Sales Revenue at 100%

Assuming selling price of Rs.30,000/- per ton, the annual sales at 100% would be 
Rs. 18.00 lacs.

Some of the machinery suppliers are as under:

1. Punjab Engg. Works, Ram Krishna Samadhi Rd, Kolkata
2. S.R. Trading Co, Station Road, Patna
3. A.M.S. Engg, Station Road, Patna
4. SSP Pvt. Ltd. 19,DLF INDS. Area, 13/4, Mathura Road, Faridabad - 121003
Tel. No. : 2527544/7730

For more detail click on below link
http://www.bounteouskarnataka.com/pdf/92-Papaya%20Cherry.pdf