1.       AGRO BASED INDUSTRIES................................................................................................................. 1

1.1.    INTRODUCTION

1.2.    INDIAN AGRI-BUSINESS FACTS AND FIGURES

1.3.    SWOT ANALYSIS OF AGRO-PROCESSING INDUSTRY INFRASTRUCTURE IN INDIA

1.3.1. Strengths

1.3.2. Weaknesses

1.3.3. Opportunities

1.3.4. Threats

1.3.5. Agribusiness

1.4.    SCOPE FOR AGRIBUSINESS IN INDIA

1.5.    QUALITY CONTROL & STANDARDS

1.6.    BUREAU OF INDIAN STANDARDS (BIS)

1.6.1. Agricultural Mechanisation

1.6.2. Demonstration of Newly Developed Agricultural/Horticultural Equipments

1.6.3. Outsourcing of Training

1.6.4. Post Harvest Technology and Management

1.6.5. State Agro Industries Corporations

1.6.6. Legislative Framework

2.       GARLIC OIL AND POWDER.............................................................................................................. 12

2.1.    INTRODUCTION

2.2.    PROPERTIES

2.3.    USES

2.3.1. Medicinal Use of Garlic as an Antifungal Agent

2.3.2. Storing Garlic in Oil

2.3.3. Uses of Garlic Powder

2.4.    B.I.S. SPECIFICATIONS

2.5.    DIFFERENT FORMS OF GARLIC

2.5.1. Garlic Flakes

2.5.2. Garlic Powder

2.6.    RAW MATERIAL

2.7.    MANUFACTURING PROCESS

2.7.1. Garlic Oil

2.7.2. Dehydration Process of Garlic Powder

2.8.    SAFETY PRECAUTIONS IN GARLIC DEHYDRATION

2.9.    PROCESS FLOW DIAGRAM OF GARLIC OIL & POWDER

2.10.PLANT ECONOMICS

3.       Biomass Briquettes from Bio Waste........................................................................................... 25

3.1.    INTRODUCTION

3.2.    TYPES OF BRIQUETTES ON THE BASIS OF RAW-MATERIALS

3.2.1. Saw Dust Briquettes

3.2.2. Mustard Husk Briquettes

3.2.3. Cotton Briquettes

3.2.4. Guar Briquettes

3.2.5. Peanut Shell Briquettes

3.2.6. Agro Waste

3.3.    USES AND APPLICATIONS

3.4.    BENEFITS OF THE BIOMASS BRIQUETTES

3.4.1. Environmental Benefits

3.4.2. Social Benefits

3.4.3. Economic Benefits

3.5.    ADVANTAGES

3.6.    PROPERTIES

3.7.    CHARACTERIZATION OF BRIQUETTES

3.8.    BIOMASS CHARACTERISTICS

3.9.    FACTORS INFLUENCING BIOMASS UTILIZATION

3.10.ENVIRONMENTAL ASPECTS

3.11.RAW MATERIALS

3.11.1. Biomass Classification on the Basis of Different Sector

3.12.MANUFACTURING PROCESS

3.13.PROCESS FLOW DIAGRAM

3.14.HEALTH AND SAFETY MEASURES IN BRIQUETTE PRODUCTION

3.15.PLANT ECONOMICS

4.       Moringa Oleifera (Drumstick) Powder...................................................................................... 47

4.1.    INTRODUCTION

4.2.    HISTORY OF MORINGA

4.3.    VARIETIES OF DRUMSTICKS (MORINGA)

4.4.    USES OF MORINGA

4.5.    NUTRITIONAL VALUES OF MORINGA

4.6.    USES OF DRUMSTICK POWDER

4.7.    HEALTH BENEFITS OF DRUMSTICKS

4.8.    NUTRITIONAL VALUE OF DRUMSTICK

4.9.    MANUFACTURING PROCESS

4.10.PROCESS FLOW DIAGRAM

4.11.QUALITY SPECIFICATIONS

4.12.FOOD SAFETY & STANDARD REQUIREMENTS

4.13.WASTE COLLECTION AND MANAGEMENT PROCEDURES

4.13.1. Major Waste Generating Activities

4.13.2. Waste Management Practices

4.14.POLLUTION PREVENTION AND CONTROL

4.15.PLANT ECONOMICS

5.       DEHYDRATED ONION..................................................................................................................... 60

5.1.    INTRODUCTION

5.2.    TYPES OF DEHYDRATED ONION

5.3.    NUTRITIONAL VALUES

5.3.1. Onion

5.3.2. Dehydrated Onion Flakes

5.4.    PRODUCTS SPECIFICATIONS

5.4.1. Dehydrated Onion

5.5.    USES & APPLICATIONS

5.5.1. Uses

5.5.2. Applications

5.6.    B.I.S. SPECIFICATIONS

5.7.    HEALTH BENEFITS OF ONION

5.8.    HUNDRED PERCENT (100%) EXPORT ORIENTED UNIT

5.9.    DEHYDRATION PROCESS OF ONION

5.10.PACKAGING OF DEHYDRATED ONION

5.11.PROCESS FLOW DIAGRAM

5.12.FOOD SAFETY REQUIREMENTS & STANDARD REQUIRED

5.13.WASTE COLLECTION AND MANAGEMENT PROCEDURES

5.13.1. Major Waste Generating Activities

5.13.2. Waste Management Practices

5.14.POLLUTION PREVENTION AND CONTROL

5.15.PLANT ECONOMICS

6.       ALOE VERA GEL AND POWDER......................................................................................................... 76

6.1.    INTRODUCTION

6.2.    THE CHEMISTRY OF ALOE VERA

6.3.    HEALTH BENEFITS

6.4.    PROPERTIES OF ALOE VERA

6.4.1. Active Components with its Properties

6.5.    USES & APPLICATIONS

6.5.1. Aloe Vera Gel

6.5.2. Aloe Vera Powder

6.6.    BENEFITS OF ALOE VERA POWDER

6.6.1. Health Benefits

6.7.    BENEFITS OF ALOE VERA GEL

6.8.    MANUFACTURING PROCESS

6.9.    DETAILS MANUFACTURING PROCESS

6.9.1. Aloe Vera Powder

6.10.PROCESS FLOW DIAGRAM

6.11.THE STAGES OF THE TTS (TIME, TEMPERATURE AND SANITATION) ALOE PROCESS

6.11.1. Timing of Leaf Process

6.12.PLANT ECONOMICS

7.       CASHEW NUT SHELL OIL AND CARDANOL.......................................................................................... 95

7.1.    INTRODUCTION

7.1.1. Cashew Nut Shell Oil

7.1.2. Cardanol

7.1.3. Characteristic of Cardanol

7.2.    USES & APPLICATION

7.2.1. Cashew Nut Shell Oil

7.2.2. Cardanol

7.3.    PROPERTIES

7.4.    COMPOSITION OF CASHEW NUT

7.5.    PROPERTIES OF CNSL RESIN

7.6.    APPLICATION OF CNSL RESIN

7.7.    CHEMICAL COMPOSITION OF CNSL

7.7.1. Separation of Cardanol from CNSL Oil

7.7.2. Feasibility of Cardanol for Biofuel

7.8.    B.I.S. SPECIFICATIONS

7.9.    MANUFACTURING PROCESS

7.9.1. Cashew Nut Shell Oil Processing

7.9.2. Process Flow Diagram of Cashew Nut Shell Oil

7.9.3. Cardanol Processing from CNSL

7.9.4. Process Flow Diagram of Cardanol

7.10.QUALITY CONTROL & STANDARDS

7.10.1. Untreated Cashew Nut Shell Liquid

7.10.2. Treated Cashew Nut Shell Liquid

7.10.3. Cold Pressed Cashew Nut Shell Liquid

7.10.4. Machine Performance Evaluation

7.10.5. Extraction Efficiency

7.11.ENVIRONMENT POLLUTION AND EFFLUENT TREATMENT

7.11.1. Effluent Treatment Plant Equipment

7.12.PLANT ECONOMICS

8.       RICE POWDER, PUTTU AND WHEAT POWDER................................................................................... 120

8.1.    INTRODUCTION

8.1.1. Wheat Flour

8.1.2. Wheat Varieties

8.1.3. Benefits

8.1.4. Health Benefits

8.2.    USES

8.2.1. Health Benefits of Rice Flour

8.2.2. Gluten-Free

8.2.3. Protein

8.2.4. Fiber

8.3.    MANUFACTURING PROCESS

8.3.1. Rice Flour

8.3.2. Puttu

8.3.3. Production Process for Puttu

8.4.    PLANT ECONOMICS

9.       Fructose Syrup from Broken Rice............................................................................................ 129

9.1.    INTRODUCTION

9.2.    PROPERTIES

9.3.    USES AND APPLICATIONS

9.4.    RAW MATERIAL

9.5.    MANUFACTURING PROCESS

9.6.    PROCESS FLOW DIAGRAM

9.7.    PLANT ECONOMICS

10.   Potato Powder, Granules and Pellets..................................................................................... 135

10.1.INTRODUCTION

10.1.1. Potato Powder

10.1.2. Potato Granules

10.1.3. Potato Pellets

10.2.PROPERTIES

10.2.1. Potato Powder

10.2.2. Potato Granules

10.2.3. Potato Pellets

10.3.USES

10.3.1. Potato Powder

10.3.2. Potato Granules

10.3.3. Potato Pellets

10.4.BENEFITS

10.4.1. Potato Powder

10.4.2. Potato Granules

10.4.3. Potato Pellets

10.5.VARIETY OF INDIAN POTATO

10.6.RAW MATERIAL DETAILS

10.7.MANUFACTURING PROCESS

10.7.1. Potato Powder

10.7.2. Potato Granules

10.7.3. Potato Pellets

10.7.4. Basic Raw Material Required:

10.8.PROCESS FLOW DIAGRAM

10.8.1. Potato Powder

10.8.2. Potato Granules

10.8.3. Potato Pellets

10.9.FOOD SAFETY REQUIREMENTS & STANDARD REQUIRED

10.10.   WASTE COLLECTION AND MANAGEMENT PROCEDURES

10.10.1.    Major Waste Generating Activities

10.10.2.    Waste Management Practices

10.11.   POLLUTION PREVENTION AND CONTROL

10.12.   PLANT ECONOMICS

11.   Rice Flakes and Puffed Rice...................................................................................................... 151

11.1.INTRODUCTION

11.2.USES & APPLICATIONS

11.3.HEALTH BENEFITS OF PRODUCT

11.3.1. Rice Flake

11.3.2. Puffed Rice

11.4.PROPERTIES

11.4.1. Rice Flakes

11.4.2. Puffed Rice

11.4.3. B.I.S. SPECIFICATIONS

11.5.RAW MATERIALS DETAILS

11.6.Indian Production of Rice

11.7.RICE VARIETIES

11.7.1. Physical Characteristics of Rice Types

11.7.2. Milled or White Rice

11.7.3. Nutrition Value of Rice

11.8.HEALTH BENEFITS OF RICE

11.9.RICE FLAKES MANUFACTURING PROCESS

11.10.   PROCESS FLOW DIAGRAM

11.11.   PUFFED RICE MANUFACTURING PROCESS

11.12.   PROCESS FLOW DIAGRAM

11.13.   PLANT ECONOMICS

12.   Cashew Nut Processing Unit.................................................................................................... 164

12.1.INTRODUCTION

12.2.NUTRITIVE VALUE/COMPOSITION

12.2.1. Cashew Nut Kernel

12.2.2. Overall Composition

12.2.3. Nutritive Value in Cashew Nut

12.3.CASHEW NUT SHELL OIL

12.4.CASHEW APPLE

12.5.USES OF CASHEW NUT

12.6.HEALTH BENEFITS OF CASHEW NUTS

12.7.PROPERTIES

12.8.ADVANTAGES OF CNSL BASED POLYMERS

12.9.B.I.S. SPECIFICATIONS

12.10.   CASHEW NUT PROCESSING

12.11.   MEASUREMENT OF THE MOISTURE CONTENT OF CASHEW KERNELS

12.12.   EXTRACTION OF CASHEW NUT SHELL LIQUID

12.13.   MANUFACTURING PROCESS OF CNSL

12.14.   PROCESS FLOW DIAGRAM

12.15.   CASHEW KERNEL PROCESSING STEPS

12.16.   PROCESS FLOW DIAGRAM OF CNSL

12.17.   QUALITY CONTROL (PLANT SANITATION)

12.17.1.    Quality Control of Cashew Kernels

12.18.   HYGIENE AND SAFETY

12.19.   Food poisoning and its causes

12.20.   ENVIRONMENTAL STANDARDS FOR CASHEW PROCESSING INDUSTRIES

12.20.1.    Air Pollution Emission Standards

12.20.2.    Wastewater Discharge Standards

12.20.3.    Solid Waste Disposal Practices

12.21.   PLANT ECONOMICS

13.   Banana, Onion, Orange and Tomato Powder.......................................................................... 183

13.1.INTRODUCTION

13.2.B.I.S. SPECIFICATIONS

13.3.BANANA POWDER

13.3.1. Introduction

13.3.2. Nutritional Value

13.3.3. Uses and Applications

13.3.4. Raw Material

13.3.5. Manufacturing Process

13.4.Process Flow Diagram

13.5.ONION POWDER

13.5.1. Introduction

13.6.NUTRITION FACTS OF ONION POWDER

13.6.1. Uses and Applications

13.6.2. Raw Material

13.6.3. Manufacturing Process

13.6.4. Process Flow Diagram

13.7.ORANGE POWDER

13.7.1. Introduction

13.7.2. Nutritional Value

13.7.3. Raw Material and its Availability

13.7.4. Manufacturing Process

13.7.5. Process Flow Diagram

13.8.TOMATO POWDER

13.8.1. Introduction

13.8.2. Uses and Applications

13.8.3. Manufacturing Process

13.8.4. Process Flow Diagram

13.9.PLANT ECONOMICS

14.   Disposable Plate and Cups from Waste Rice Husk Powder........................................................ 200

14.1.INTRODUCTION

14.2.PRODUCT DETAIL

14.3.BENEFITS

14.4.RAW MATERIAL DETAILS

14.5.PROPERTIES

14.6.MANUFACTURING PROCESS

14.7.PROCESS FLOW DIAGRAM

14.8.PLANT ECONOMICS