Lime Report

8/19/2019 Lime Report

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Chapter :- 1

Introduction

The process of preservation of food in common salt or in

vinegar is called as “pickling”. Spices and edible oil also may be

added to the product. Pickles are of various kinds are known

throughout the India and many parts of the world. Some typical

Indian pickles made from mango, lime, turnip, cabbage, cauliflower,

etc., have become popular in several countries. There is a wide and

growing export market for these products which are associated with

the well known Indian condiments.

Pickles are good appetizers and add to the palatability of a

meal. They aid digestion by stimulating the flow of gastric juice.

Specification of pickle :-

Parameters SpecificationSalt concentration 5 to 20 %

Acidity 1.5 to 2 %


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1.1

Lime :-

Citrus is the world’s leading tree fruit crop. It is a cropadaptable to wide range of soils, terrain, planting and cultural

arrangements and 100 nations reported citrus production in

1890(Rritz,1984).

Citrus occupies about 9% of the total land under varius

fruits in India. The most important commercial citrus in India is

the Mandarin orange followed by the sweet oranges and acid

limes, however citrus production in world is increasing factor

than consumption and population which is cause for some

concern in the industry.

It is believed that most of the species under genus

‘citrus’ are native to tropical and sub-tropical regions ofSoutheast Asia, particularly, India, China and in region between

these two countries. The north eastern region of India is

considered as one of the natural homes of citrus at least for few

species.

Major citrus species are as follows;

1.

Mandarin

2.

Orange group

3.

Acid group


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Acid group :-

Citrus aurantifolia

Sour lime :- Limes are important member of the true citrus family

and native to southeast Asia (India). It is difficult to determine when

lime was frist taken into cultivation

A highly polyembryonic, distinctive species of great

commercial importance. Tree is small, bushy with small but

sharp spines, leaves small with narrowly winged potioles

flowers and fruits small, fruits round to oval, maturing

irregularly throughout the year, greenish in colour and juice

highly acidic. Seed small, smooth and cotyledons hitish. The

Kagzi lime is the most important commercial cultivar is highly

susceotible to tristeza virus and bacteril cankar disease.

1.2

Varieties of lime :-

Following are the different verities of limes,

1. West Indian lime

2. Acid lime

3. Pramalini and Vikram

4. Kaghzi nimbu (India)


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5. Mexican lime

6. Indian sweet lime

7. Sai sharbati

8. chakradhar

9. PKM -1

1.WEST INDIAN LIME :-

This cultivar is grown in large scale in India, Mexico, Florida,

and Brazil. It is popularly known as Kagzi lime in India.(Bhattacharya and

Baruah, 1998). These fruits are small, round, greenish yellow at maturity;

flesh colour greenish yellow, highly acidic; seeds moderate in number,

small polyembryonic.

2. Pramalini and Vikram :-

These cultivars have been developed through colonel

selection at at Marathwada Agriculural University, Parbhani, India.

3. PKM-1 :-

This cultivar has been evolved through intensive screening of

acid lime clones at Periyakulum, India. Fruits are large and juicy. Trees

bear heavily.


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4. Seedless :-

This late maturing cultivar is a new selection made in

Himachal Pradesh in India. Fruits are oblong; rind, thin, tight, color,

primerose yellow at maturity.

5.Tahiti Lime :- ( C. latifolia)

This is believed to have been introduced from Tahiti to

California, Florida and in other citrus growing regions. In India, it is grown

mainly in southern region. Fruits are medium, abovate-oblong, base and

apex roundish; rind thin, tight, smooth, color pale lemon-yellow at

maturity; pulp pale greenish-yellow, juicy, acidic; normally seedless.

(Bhattacharya and Baruah, 1998)

1.2 Production scenario of Fruits & Vegetable :-

The agro climatic conditions of our country ideal for

agricultural and horticultural crops. Our country’s economy is also

predominantly agrarian. Agriculture supports 64% of workforce and

earns 19% of our exports. India is the largest producer of fruit in the

world (46 million tones) with a global share over 10% and the second

largest producer of vegetables (80 million tones) with a global share

of over 15%. India is the largest producer of banana (15% of the

world production) and Mango (59% of the world production).


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The production of major fruit in India :-

Total fruit produced in the world is 4, 13,932 MT, total fruit

produced in India 43,000 MT, India share total world 9.8 MT the

world. Mango produced in the India 12,00 MT, Banana 10.200 MT,

Pineapple 1,100 MT, Guava 620 MT Apple 1,200 MT, and Grapes 700

MT and Orange 2,000 MT.

1.2.1 Area & Production of fruits in India :-

SR. NO. FRUIT CROPS AREA

(HECTAR)

PRODUCTION

(MT)

1. Apple 238.3 1047.4

2. Banana 490.7 16813.5

3. Citrus 526.9 4650.5

4. Grapes 44.3 1137.8

5. Mango 1486.9 10503.5

6. Papaya 60.5 1666.2

1.2.2 Processing scenario of fruits and vegetables in India &

Abroad :-


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Fruit and vegetable processing in world

S.R.No Country Percentage processed

1 Malaysia 83%2 South Africa 80%

3 Philippines 78%

4 Thailand 72%

5 Brazil 70%

6 U.S.A 65%

7 India 2-3%

An attempt has been made in this study the current status of

fruit and vegetable processing in India and its emerging trend to

identify the constraints experienced by fruits and vegetable

processing Industry and to suggest policy measure for strengthening

the network of this industry in India

The revealed that only 2-3% of total production is commercially

processed in India. The area and production incased during 1987-88

and 2004-05, but yield of these crops are quit low in comparison to

yield obtained in developed countries.

The processing of fruit and vegetable is estimated to be around

2.2% of the total production in India(2006-7).The measure processed

items in the fruit and vegetable segment are fruit pulp and juices,

fruit based ready to serve beverages, canned fruit and vegetable, jam,

squashes, pickle, chutneys and dehydrated fruits and vegetables.


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Percentage of production of processed fruit and vegetable:-

Sr.No product percentage

1 Fruit juice and pulp 27

2 Jams and jelly 10

3 Pickles 12

4 R.T.S Beverages 13

5 Synthetic syrup 08

6 Squash 04

7 Tomato product 04

8 Canned vegetable 04

9 other 18

(WWW.mofpi.nic.in)


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Exporters Of Fruit & Vegetables :-

(Quantity in MT, Value in Rs Mn)

Processed Products2001-02 2004-05 CAGR

Quantity Value Quantity Value Quantity Val

Dried & Preserved Vegetables 209157.8 5371.5 351034.3 7657.5 18.8 12

Mango Pulp 76735.18 2413.4 90988.6 3008.6 5.8 7.

Pickles & Chutney 38758.97 1203.4 67193.29 1205.8 20.1 0.OtheProcessed Fruits &

Vegetables61332.39 2017.4 80760.5 2755.3 9.6 10

Total 385984.3 11005.7 589976.7 14627.2 15.2 9.

(Source: Ministry of Food Processing Industries, Annual Report 2005-06)

1.2.3 Lime Production :-

Limes are grown in abundance in tropical and subtropical

countries. India contributes overall 16% of world’s lime production.

India ranks 2nd in lime production, followed by Mexico 14.5%,

Argentina 10%, Brazil 8% and Spain 7%.

Limes are widely grown in West indies. India has also been

known to small sweet lime with greenish yellow rind and non-acidic


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juice. Lime is an essential ingredient in Southeast Asia, Mexico, Latin

and America.

1.4 Background

1.4.1 Criteria to produce product :-

Limes are grown on large area in Maharashtra, it is also also

grown on large scale in Marathwada, but in Marathwada region

there are very less lime processing plant. Hence the lime pickle

product is selected.

1.4.2 Nutritional importance :-

Limes are the richest source of Vit C. These are also a good

source of minerals and other vitamins. Limes help to absorb food iron

and increase the hemoglobin in blood. Lime juice also helps in fatty

degeneration of arteries. It helps to build the body’s natural defense

and reduces duration of treatments.

1.4.3 Nutritional composition of lime (per 100 gm) :-

Protein 0.42 gm

Fiber 0.40 gm

Moisture 90.79 gm

Carbohydrates 8.42 gm

Lipid 0.07 gm


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Cholesterol O0 gm

Energy 25 Kcal

1.4.4 Vitamins :-

Vit C 30 mg

Vit B2 0.142 mg

Vit B6 0.038 mg

Vit E 0.22 mg

Vit A 50 IU

1.4.5 Minaral content :-

Calcium 14 mg

Potassium 17 mgPhosphorus 14 mg

Sodium 02 mg

Iron 0.09 mg

1.4.6 Methods of Lime Pickle preparation :-

There are three methods of preparation of lime pickle.

These are as follows,

1. Preservation by salt

2. Preservation by oil


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3. Preservation by vinegar

1.4.7 Preservation by salt :-

Salt improves the taste, flavor and hardness of tissue of

vegetable and controls the fermentation. Salt concentration 15% or

above prevent microbial spoilage. This method of preservation is

generally used only for vegetables which content very less little sugar

and hence sufficient lactic acid cannot form by fermentation to act as

preservation.

1.4.8 Project area :-

The present project on production of “Lime Pickle” was carried

out in pilot plant, Department of Food Science and Technology,

Sau. K.S.K alias “ KAKU” College of Food Technology, Beed.

1.5 Objectives :-

1. To produce valuable product from lime i.e.Lime Pickle.

2. To identify the business opportunity in local market.


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Chapter 2

Materials and Method :-

2.1 Raw material :-

2.1.1 Limes, Salt, Spices were procured from local vegetable market of Beed

2.2:-Materials required:-

Cutting knife, dishes, Spoons, frying pan, PET bottles, storage barrel.

2.3 Method:-

Preservation by salt

2.3.1 flow chart :-

Selection of Limes

Washing

Cutting into 4 pieces

Squeezing out juice from ¼ amount of limes


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Roasting of spices

Grinding

Mixing Spices with juice and salt

Filling in barrel for pickling for 4-5 days

Packaging in PET bottles

Storage


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2.4 RECIPE :-

Ingredients Quantity

Lime 10 kg

Salt 1.5 kg

Red chili powder 150 gm

Cinnamon 100 gm

Cardamom 100 gm

Cumin 100 gm

Black pepper 100 gm

Clove 50 in no.

2.5 Standard specification of lime pickle :-

Parameters Specification

Salt concentration 5 to 20 %

Acidity 1.5 to 2 %


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Chapter :- 3

Marketing and facility

3.1 Product phase :-

We prepared product firstly on trial base and that product was

stored for 15 days at storage department of college. Product was

analyzed time to time during storage period and during storage not

observe any defects in prepared product. After that we were gone to

produce product on large scale.

3.2 Cost estimation :-

3.2.1 Observation :-

Material Quantity

Limes 100 kg

Salt 15 kg


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Cinnamon 1.5 kg

Cardamom 1.5 kg

Cumin 1 kg

Black pepper 1 kg

clove 130 in no.

Product 118 kg

waste 1.5 gm

3.2.2 Yield of product :-

Weight of product

Percent yield = X 100

Weight of ingredients

= 11800

100 + 15 + 5

= 98.33.


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3.2.3. Waste :-

Weight of waste

Percent waste = X 100

Weight of product

= 1.5

118

= 1.5

3.2.4. Product cost :-

A. raw material cost :-

100 kg limes =Rs 2000 /-

15 kg salt = Rs 150 /-


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All spices = Rs 1700 /-

TOTAL = Rs 3850 /-

B. packaging cost :-

555 PET bottles (250gm capacity) = Rs 5550 /-

555 labels = Rs 555 /-

TOTAL =Rs 6150 /-

C. Manpower = 10 men (worked 8 hrs)= Rs 750/-

D. Fuel and electricity utilization = Rs 150 /-

Initial cost of product (10kg ) = A+B+C+D


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= 3850 + 6150 + 750+ 150

= 10855 /-

Initial cost of product (per 1 kg) = 91.99 /-

Initial cost of product (per 200gm) = 18.39 /-

Final cost of product (per200gm) = 25 /-

Margin of product = 6.61 /-


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4.Marketing:-

The product marketing and sale was carried out by using following

need based strategies.

4.1 Market survey :-

If any product is to brought to the market is obligatory to study the

market condition with respect to the availability and demand of prepared

product. There are number of food product of same type with different

brand name available in the market so it is very essential to study the

economical feasibility of concerned product formulation.

If consumer demands a product with desired characteristic which are

not present in current product in market, such kind of analysis is very

important to as per completion with multi brand product computation.

4.2 Advertisement :-

The strategy of marketing should create marketing rather than find

market. The aggressive advertisement is one of means for achieving this

aim through popular media, television, radio, news papers, posters,

banners, seminars and other means. However, cost is limited factor

therefore a good network of successful marketing should be achieved.

Thus, balanced approach of aggressive advertisement and good network of

venders is required.


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The marketing of any product is achieved through systematic

channels such as manufacturer-whole seller-retailer and other. We should

achieve marketing of Bitter gourd mix pickle with minimum investment

and maximum profit to fruit cultivators, processors and consumers, also.

The marketing should be made by following different acts which are

enacted by the central and state government of India. The act including

FPO, SWMA, PFA, packing act should be strictly followed by

manufacturer.

Before start marketing we surveyed the market and identified the

availability and potential of Lime Pickle of other brand. There is very vast

scope for Lime Pickle due to there health benefits and another thing

regarding no other industry produced Lime Pickle.

We started our product marketing from our college. In the college we

sold product to student and teachers. Then we took product to the localmarket, Beed , where we interacted with shopkeepers. Retailers, direct with

consumers, etc.

The rising importance of lime in diet even didn’t allowed us to

explain more about the pickle.

Through the discussion with students, performance and market peoples,

consumers, it is observed that the product has a great potential in the

market.


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Chapter :- 4

Result

4.1 Physical characteristic of LIME :-

Sr.No Characteristic observation

1 Color Yellowish in color

2 Weight of Lime 35 gm

3 Shape Round

Physical characteristic of lime was recorded by visual observation

and by using weighing balance.

4.1 Chemical characteristic of LIME :-

Sr. No. Characteristics Observation

1 Moisture 90.79 %

2 Protein 0.42 %

3 Fat 0.07 %

4 Cholesterol 00 %

5 Fiber 0.40 %

6 Carbohydrate 8.42 %

7 Vitamin-C 30 mg


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Chemical Characteristic of lime was recorded by chemical

analytic method and drying method.

4.3 Characteristic of final product :-

Sr.No Characteristic Observation

1 Appearance Good

2 Flavor Acceptable

3 Acidity 1.5 %

4 Salt concentration 13.9 %

5 Weight of product 11.8 kg

• Salt concentration and Acidity of final product was determined by

using titration method. ( Rangana )

• Weight of product is measured by using weighing balance .


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4.4 Sensory evalution of Lime pickle :-

Name of panelist…… …… ..…

Date :- /09/2010

Sr.No Sample

code

color Appearance Taste Texture Flavor Overall

acceptabili

1 A 9 9 8 8 8 8

2 B 8 9 8 8 9 8

A= Control sample

B= Lime pickle

9: Like extremely

8: Like very much

7: Like moderately

6: Like slightly

5: Neither like not dice like

4: Dislike slightly

3: Dislike moderately

2: Dislike very much

1: Dislike extremely


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4.5 Discussion :-

The prepared lime pickle had been stored for 15 days ,

After 15 days we had taken sensory evaluation tests of pickle. In thistest we had not observe any defects like fermentation and mold

growth.

For production of lime pickle we had used the raw material

which is procured from local market Beed. The final cost of lime

pickle was decided which was feasible to consumer for buying. Then

we had been gone for launching product in market.

In this way we had entered in market and done successfully

marketing of lime pickle.

Documents

Lime Report