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8/3/2019 Agriventure

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Poultry meat (Broiler) and egg production(Layer) are continuously increasing.Poultry products have a broadacceptability hence, consumption alsoincreasing.Nutrition value of poultry products is high.Food security and safety must be assured.Free market and trade is important.World need is adequate and stable foodsupply.

Introduction to Poultry

Industry


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Properties of Poultry

High in proteinLow in fatExcellent source of essential amino acidsAlso a good source of Phosphorus, iron, copper, zinc, Bvitamins (12 & 6)

Dark meat and skin are higher in fat thanwhite


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C ountry Production(000,tonnes )USA 15536C hina 9475Brazil 8668Mexico 2250India 1650Spain 1268UK 1242Japan 1241France 1100Indonesia 1060

World Chicken MeatProduction Ranking Top 10-2010


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(kg/person/year)2008 2009 2010

USA 42.3 44.8 49.8

Brazil 16.7 25.3 31.3UK 23.4 26.0 28.9India 0.6 0.7 1.3C hina 4.4 8.3 10.5Bangladesh 0.8 1.0 0.8Sri Lanka 1.7 3.2 4.6Japan 14.1 14.4 16.0Malaysia 28.4 34.2 33.1

Poultry Meat Consumption-

SelectedC

ountries


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66.6%

83.3%

67.8%

Growth over last 35 years(1975-2010)Developing Countries

CHINA

BRAZIL

India

6Source:FAOSTAT,2010


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Eggs Poultrymeat (kg)

World 152 11.7Developedcountries

232 25.3

Developingcountries 130 8.0

SOURCE:FAOSTAT,2009

Average Per capita Consumption(2009)


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State-wise poultry meat production in India


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India-Food Processing IndustrOnly 1.3% of food is processed inIndia against 60-80% processed in theDeveloped World.India s share in Global ProcessedFood Trade is 1.6% only.Average Household Spends 50 % of its disposable income on Food.

Source: Financial Express,20th Jan,2012.


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Indian Scenario-FoodProcessing

9%17%

65%

9%

M arket Share in FoodProcessing-Product wise

Fruits & VegetablesFishMilk

Meat & Poultry

Source : Financial Express,20th Jan,2012


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Overall food Processing Industry


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Agri-Venture/Innovation-Processed Poultry Food

Nishant KAUSHIK PRN-10020242013

Priya LALWANI PRN-100202420

Saroj.K. PASWAN PRN-10020242026

Vimal PANJWANI PRN-10020242032

s


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KLPP s Partners

Nishant Ka u shikMD & CFO,B .Sc. Agriculture,MB A-Agribusiness,Work exp. With NGO-SRIJAN,1.5 years

P r iya LalwaniCOO,B .Sc. Microbiology,MB A-Agribusiness

Dr. S a roj. K. P aswanCMO & He ad -Qu ality Dep t.B .V.Sc. & AH,MB A-Agribusiness

Vimal P an jwaniCEO ,B

.TechB

ioinformatics,MB A-Agribusiness


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KLPP s Ready to Eat Chicken

SausagesNo Non-Sense. We serve only Non-veg


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Our ProductsReady to Eat Chicken Lollipop.Ready to Eat Chicken Nuggets.


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Chicken LollipopCAT EGORY :Heat & Serve

INGREDIENTS

:C hicken Meat (31.19%), Water, Onion, EdibleVegetable Oil, Spices and C ondiments ( CorianderPaste , Garlic, Ginger,C oriander Powder, Red C hillyPowder, Curry Powder, Cumin Powder, Turmeric

Powder), Tomato Puree (Tomato, Sugar, EdibleC ommon Salt), Milk Solids, Iodized Salt , Stabilizer (INS 452 (i)) , Kasoori Methi.

GENERAL SPEC IFICAT IONS

: 30+/- 2 gm

SPEC IFIC SPEC IFICAT IONSPlease put organolepticspecifications

:C olour BrownishFree from banned antibiotic, pesticides, residues andsanitizer residues.No Preservatives / additives used


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Chicken NuggetsCAT EGORY :Fry & Serve

INGREDIENTS

:C hicken Meat ( 58.76%), Water, Breadcrumbs (Wheat Flour, Yeast,Iodised salt, Dextroze, Antioxidant INS 300), Maida,Batter( Stabilizer-INS 466), Edible Vegetable oil ,Casienates,Iodized salt,Spices and condiments, Stablizer (INS 452 (i)), Sugar,AcidityRegulator (INS 330).

GENERAL SPEC IFICAT IONS

:16+ 2g per pc

SPEC IFIC SPEC IFICAT IONSPlease put organolepticspecifications

:C olour Light golden brown Texture breadedFree from banned antibiotic, pesticides, residues andsanitizer residues.

No Preservatives / additives used


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Target Segment

LocalC

hinese Restaurants and Bars,Pubs and Lounges.It will be Sold through Retail FoodChains- D Mart, Spencer s, Reliancefresh, etcIf FDI Persists in near future will besold through New Players such asTESCO, C arrefour etc.


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Household Consumer

Restaurants andSimilar Institutions

Retail Stores(Groceries)

Hotels(LocalC hinese)

TargetCustomer

Segment


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Our SuppliersVenkateshwara Hatcheries Pvt. Ltd.

Venkateshwara House, Survey 114/A/2, Vithalwadi, Pune Sinhagad Road,0202425 1530 W

ilbro Hatcheries Private LimitedBhosale C omplex, Pune-Solapur Road, Hadapsar, Opposite VaibhavC inema,Pune, 411028,020 2687 4248 .JHAV ERI INDUSTRIES32, Annapurna Ind. Estate,46, Tilak Road, Ghatkopar(East),

Mumbai - 400 077. India.Email:[email protected].: + 91-22-6777 4333Fax: + 91-22-21028873


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EconomicsThe summary of the more important capital and operating costs of a poultry processing plant whichis taken into account when consideration is given to a project:

Capital costs:Land

Buildings

Plant and equipment

InstallationContingenciesW orking capital

Operating costs:

PersonnelM aintenance and sparesW ater and sewage

ElectricityFuel oil

Short life operating equipment (2 3 years)

Packaging materials

Insurance

Sundries (stationery, detergents etc )


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Selection of Land

Hadapsar is chosen for setting up the poultryprocessing plants with 2 acres of farmland@2,50,00,000 INR.Location has been selected on the basis of

availability of the raw materials and access tothe market


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Financial analysis


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Processing StepsAntemortem inspectionSuspension and shackling of each bird by the legsStunning with electrical shockBleedingScaldingPickingRemoval of pinfeathersEviscerationChilling in ice waterPostmortem inspectionGrading

Packaging


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Poultry Processing Operations


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Drivers of the RTE Industry andConsumer

PricePackagingFlavor/TasteQuality


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Product Appearance-Packaging

Important because consumers

associate it with freshness.Poultry is unique because it is soldboth with and without skin.

Poultry also has extremes in meatcolor-white or breast meat anddark or thigh and leg meat.


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Factors That Affect PoultryMeat Color

Bird ageSex

StrainDietIntramuscular fatMoisture content (meat)Pre-slaughter conditionsProcessing variables


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Meat Color

Depends on presences of muscularpigments myoglobin and hemoglobinDiscoloration can be related to the

amount of these pigments that arepresent, the chemical state of thepigments or the way that the light isreflected off the meatDiscolorations can occur in the wholemuscle or limited to a specific area


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Muscle Discoloration

When a whole muscle is discoloredit is frequently the breastThis is due to the breast muscleaccounting for a large portion of the live weight of the bird, makingit more sensitive to factors thatcontribute to discolorationThe light color of the meat alsomakes color differences morenoticeable


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Other Factors that Contribute toDiscoloration

Extreme environmentaltemperatures can cause boiler andturkey breast meat to be discoloredBruising29% of all carcasses processed in theUS are downgraded a majority of the

time due to bruisingThe industry generally tries todetermine where, how and whenthese injuries occur but it is oftendifficult to determine


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Texture

Also related to qualityTenderness depends upon rate andextent of chemical and physicalchanges occurring in the muscle as itbecomes meat


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Factors that Affect PoultryTenderness

Anything that disrupts rigor mortis and thefollowing softening of the muscleBirds that struggle before or during

slaughter cause rigor to set in to quicklyExposure to environmental stresses beforeslaughter will cause a similar situationHigh pre-slaughter stunning temperatures

High scalding temperaturesLonger scalding timesMachine pickingC an all contribute to poultry being tougher


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Factors that Affect Poultry

TendernessTenderness of boneless cuts are influencedby the time between death (postmortem)

and deboningTo avoid toughening meat can be aged for6-24 hours before deboningThis is costly for the processor


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Fighting Tough Meat

Post slaughter electrical stimulation tohasten rigor development and reduce

aging time before deboningUsing this method meat can bedeboned within 2 hours postmorteminstead of 4 to 6


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FlavorAlso used to determine acceptability byconsumersBoth taste and odor contribute to flavorFew factors during processing affect thisAge of the bird at slaughter affect flavorOther minor effects on flavor are relatedto bird strain, diet, environmentalconditions, scalding temperatures,

chilling, product packaging and storageOverall these effects are too small for theconsumer to notice


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Most Important Aspect of Poultry Quality

Eating Quality Combined effects of appearance, texture

and flavor

Live production affects poultry meat quality bdetermining the state of the animal atslaughterProcessing affects meat quality by establishinthe chemistry of the muscle constituents andthe interactions within the muscle structureProducer, processor, retailer and consumer allhave specific expectations for the qualityattributes of poultry


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Grading

Chickens, Turkeys, Ducks, Geese,Guineas, Pigeons are all eligible forgrading and certification servicesprovided by the USDA s AgriculturalMarketing Service (AMS) PoultryPrograms Grading BranchThese services are provided in

accordance with federal poultrygrading regulations


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Contract AcceptanceCertification-For Exports

Ensures the integrity and quality of poultryand further processed poultry productsbought by quantity food buyers such as foodmanufactures, food service operators andfood retailersUSDA specialists help institutional buyersdevelop and prepare explicit specificationstailored to their requirements

USDA graders then provide certification thatpurchases comply with these specification s


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Contract AcceptanceCertification

Specific items that may be part of a productspecification include Kind and class (species and age) Type (frozen, chilled) and style (cut-up parts,

whole muscle)

Formula, processing, fabrication Laboratory analysis Net weight Labeling and marketing, packing and packaging Storage and transportationProducts meeting specified requirements are eligiblefor the Contract C ompliance identification markThe official grading certificate accompanies eachshipment to the receiving agency


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Wh ole Foods

Some High-End Poultry Mobile

Slaughter Units

Kentucky Mobile Poultry Processing Unit


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Identifying a RTE product

. Labeling terms onprincipal displaypanel (PDP) of product labels

Examples: Heat and serve Ready to eat

Simply heat and serve


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Identifying a RTE product

Nutrition Labeling-Serving size for RTEproducts is based on

ready-to-servereference amountsReference AmountsC ustomarilyC onsumed (RACC ) Potstickers ready

to serve = 140grams (g)

Serv ing Size 8 Pcs.(140g)


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Identifying a RTE productConsumer

expectations/longterm productionpracticese.g., Pates understood byconsumers to be aRTE product

F rench L iver Pate w ith 1% Truff le


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pou ltr y bro w er p ic ker killing c a b in e t f reezer tr ays

c hilltankf e ath er man pro p luc ker

s cre w c hill er


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h o t wat er s c ald er e lec tr ic al st u nn er f e ath er p luc ker with rubber fing er s

f e ath er p luc ker


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cutting edge equipment


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.--Poultry Dressing Plant is aConveyor basedslaughter plant of Semi-Automatic type. It is

also known as slaughter plant. It consists of anoverhead Conveyor & otherprocess machineries


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Machineries suppliersM r. Shirish Dhopeshwar (Director)No. A - 16,C o - Operative Industrial Estate,BalanagarHyderabad, Andhra Pradesh - 500 037, IndiaTelephone : +(91)-(40)-23771579/ 23772450/32950970


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SWOT Analysis


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