RURAL ENTREPRENEURSHIP DEVELOPMENT PROGRAMME

-Project Synopsis-
Introduction:
Entrepreneurship development in the rural areas for the benefit of unemployed women
and youth is an innovative contrivance in the present society. Effort to preserve the seasonal
fruits in Orissa by extending orientation and training through requisite employment support
mechanism is being made by both Govt. and Non-Govt. sector. The milieu of the Endeavour
is growth of agriculture and allied sector and economic prosperity of rural farmers and
establishes effective integration and synergy between agriculture and agro-based industries.
Food processing ads value, enhances shelf live of the perishable agro-food products,
encourages crop diversification and ensures remunerative market price of the agricultural
produce by making it more marketable. The immense national waste owing to loss of fruits
and vegetables as well as other agricultural produces in India is well known without
knowledge on scientific and modern method of food processing, preservation, storage and
appropriate infrastructure. Due to lack of appropriate entrepreneurship skill, the food
processing units are supposed to be extinct in the countryside. In order to promote the
processing units and generate adequate employment facilities in our state, it is required to
educate the village youth and women to grow and be financially viable in the growing market
situations. There is a tremendous growing market in Orissa for cooked foods, snacks, quick
kitchens and refreshment. Every urban sector has hundreds of mobile food selling carts, vans
kiosks, unauthorized stalls, eateries besides restaurants. Hence processed and preserved
food items can find a ready market provided adequate quantities of food stuffs and
involvement of trained entrepreneurs in the sector. Organization have a SSSB registration no-
211207886/DIC, Cuttack dated 26.03.2004. Processed foods are convenient, fast available in
various forms and have specific nutrient values. Along with new varieties, there is a
requirement for good quality and hygienic products. The basic need for food processing is, a
longer shelf life but the other things are no longer odd-ones. The colossal national waste due
to loss of fruits and vegetable and other agricultural produces in India is well known due to
lack of canning & bottling and poor marketing facilities and above all for lack of knowledge in
rural and urban areas in scientific & modern method of processing, preservation, storage and
appropriate infrastructure. To overcome this shortcoming, the Government of India has taken
initiatives to promote food processing training and its production. WOMEN & CHILD
WELFARE SOCIETY being a state level NGO wish to train S.C., S.T. OBC, Youths & Women
on food processing and their preservation

Basic Objectives:
The basic objective of the project proposal is to enable the trainees to establish
commercially viable enterprises in food and agro-processing and promote marketing of
various items after acquiring preservation techniques.
 To provide basic knowledge of project formulation and management including
technology, marketing and profitability, accounting system.
 To motivate the trainees and instilling confidence in them to start and manage a
business venture.
 To educate the trainees to avail opportunities and financial assistance available in
different sectors for food processing units.
  To provide escort services to enable the trainees to avail credit linkages from financial
institutions/banks and other support services from the developmental /to source
equipments raw material etc/to guide them in establishing marketing linkage to their
products and possible risk factors in running the units.
 To facilitate the trainees to procure raw materials and market linkages.
 To disseminate and share knowledge for overcoming risk factors in running food
processing units.

Methodology:
The main activities of the project are to empower the artisans and entrepreneurs for
food preservation and marketing of the produces. To raise the economic condition of the youth
and women and their motivation to be an entrepreneur in commencing the enterprise will be
basic methods of the programme. The entrepreneurs will be educated for preparation of
project reports for obtaining financial assistance and market survey, resource management,
food laws, knowledge on latest machinery, exposure visits, book keeping and financial
management etc. They will be educated on costing and pricing of products. Various case
studies of successful entrepreneurs will be presented during the course of training. The
module of the EDP will be strictly followed as detailed below:

The course content for EDP shall include the following as per the guidelines.
1. Motivation training.
2. Opportunity available.
3. Imparting knowledge about supporting Organization including financial Institutions
and their schemes
4. Market surveys, identification of project in food processing.
5. Preparation of Project Report for Bank Financing.
6. Management of resources i.e. men, money and materials.
7. Rules/ Regulations of Local bodies
8. Food Laws such as FPO/PFA/ECA/BIS etc.
9. Appropriate and latest Machinery including information on manufacturers
10. Factory visits, meeting with entrepreneurs
11. Market perception, market intelligence and Marketing itself particularly in respect of
the areas from which trainees are drawn.
12. Book keeping & Accounts
13. Presentation by Industry Associations (a) possible areas for setting up units
considering the local comparative advantage and (b) difficulties generally faced by
entrepreneurs.

Justification:
It is well known that vast quantities of vegetables, fruits and agricultural products are
being cost, damaged due to lack of processing and preservation facilities in slum and rural
sectors. This would be prevented to meet the perpetual shortage of nutrition as well as to
utilize fully Orissa’s produce. There is a tremendous growing market in Orissa towns for
cooked foods, snacks, quick kitchens and refreshment. Every urban area has hundreds of
mobile food selling cars, vans, kiosks, unauthorized stalls, eating houses, besides regular
restaurants and hotels. Processed and preserved food items will find a ready market but
sufficient quantities are not available, nor are there sufficient trained workers.
 Therefore, there is a pressing need, a growing demand for more processed food for a
fast growing population and new avenues for employment in the food trade. This training
under this project provides the right type of production training to poorer sections of people to
meet local demands. This type of training is more in line with the popular common man’s
needs than the numerous Hotel Management and Food Craft Institutions/ Colleges, targeting
for high level employment in exclusive and it’ s expensive food. Such institutions are beyond
the reach of the poor trainees who cannot pay several thousands of rupees for acquiring such
food processing skills.

Proposed Project Area:

The proposed project area is at Mancheswar, Athagargh Block / Banra, Banki Block,
Dist- Cuttack and effort shall be made to involve the youth and women having interest in
respect of entrepreneurship development sector. The organization is having manpower to
organize the seminar for the interest of the society. The organization will maneuver the project
and concentrate on the work at the Head office at Gamhandia New Colony, Po-Buxibazar,
Dist-Cuttack. By the effort, the target group of Cuttack district shall be covered with a hope to
maximize the extent of accomplishment in respect of the very objective of the scheme.
Experts in the sector shall also be involved in the said project.

Project Input: The project will be maneuvered by the project staff as well as the staff of the
organization including research associates of the organization. The resource persons shall
motivate the youth and women for this enterprise on the basis of the modules described
earlier.

Project Output: The project will definitely bring out the expected result according to the
objectives assigned to the project as well as specification of the Government. The project
associates of the organization will work according to the norm and directives of the project
concerned. The programme will concentrate on the skill development the entrepreneurs and
target beneficiaries under the project.

Target Group: 30-35 Nos. of Women and Girls from weaker sections during the age limit 15-
35.

Accommodation: The training center shall be operationalised in a building on rental basis.

Water & electricity provisions are existing in the proposed training centre.

Identification of the Beneficiaries

The proposed beneficiaries are young educated women who are unemployed and whose
financial conditions are not good enough. Most of these women are struggling to meet their
ends meet. Before choosing the trade an opinion survey was made in the vicinity to ascertain
the views of the women. During this survey we found that an overwhelming portion of the
respondents felt that food processing as a trade has got immense potential for making it a
good earning potential. This is because of the growing paying capacity of the people to
purchase products, especially those are required from day-to-day. Thus during the survey we
have tentatively identified around 50 young women as potential trainees. This number will be
cut down to 30 by making the final screening. The screening will be made on the following
criteria.
  Economic backwardness
 Keenness to pursue the training programme
 Level of entrepreneurship imbibed in them
 Demonstrable indicators to pursue economic activity based on the training programme
 Keenness to complete the training programme

Training Infrastructure:
The Organization is having requisite training infrastructure to impart training on the
trades suggested in the project. The training programme shall be successful by the
institutional support mechanisms. The requisite tools shall be provided to the trainees during
the course of training.

Master Trainers/Resource Person:

Experienced Instructors are working for the organization in different training
programmes. Instructors with requisite skill in the proposed trade shall be engaged for
success of the training programme.

Duration of the training programme:

The duration of the training programme shall be for a period of 8 weeks accordingly the
training module the programme has been contrived for completion with interim evaluation of
feedback for all-round success of the programme. Tentatively the training programme shall be
commenced as per the directives of the NABARD.
During the training programme 40 beneficiaries will be trained in two batches of 20 each.
Each of the training programme will consist of 20 days each.
Expertise of the Organization:
WOMEN & CHILD WELFARE SOCIETY is a non-profit making NGO working in the
field of women empowerment since last one decade. Its key strength lies in the familiarity and
extensive knowledge of professionals in the field of social work and the confidence of the
people in the area who have reposed their unstained support and faith in the organization.
WOMEN & CHILD WELFARE SOCIETY strength lies in its very nature. Being the grass root
level organization having its roots firmly put in place in the society for whom employment and
Self-Employment programmes for unemployed youth as one of strategies to tackle the socio-
economic poverty. Self-Help Groups (SHGs). The organization is consciously making an effort
to assist SHGs by tagging them under various programmes. The Food Processing
Training/Food Processing & Training Centers is the best schemes for their skill up gradation &
sustainable employment.
With an objective to train poor women in fabric painting, soft toys making, Garment
making through Tailoring & Embroidery training, Food Process and Preservation etc. and
ensure their employment in formal and non-formal sectors. Apart from this WOMEN & CHILD
WELFARE SOCIETY has started a tailoring and embroidery, Art and Craft work, pickles,
Squash, Jam, Jelly, Sauce production unit last few year and avail PMT Regd. Certificate
bearing NO. 211207886 dated-26.03.2004, D.I.C., Cuttack and avail from C.M.C., Cuttack.
Manufacturer for sale food license bearing No.FFM/8069/2004 dated-18.05.2004, for the
economic development of poor women and youths. The centre provided skill up gradation
training to poor SHG Women. It has many master trainers and training the women, girl youths
in different traders such as Fabric Painting, Art & Crafts, Handlooms, Handicrafts, Food
Processing & preservation, etc. The C.P. Society, Cuttack & D.I.C., Cuttack has extended all
possible assistance in this matter. After the training, the trained beneficiaries are involved in
making the products. The organization also facilitating in marketing these products to the fair
trade agencies in Orissa.
The organization has been conducting very many youth developmental and skill
development oriented programmes in the project area. The organization is well equipped with
training faculties and required expertise for the purpose. The major thrust of the training shall
commensurate in time for smooth functioning of the programme.

Follow up:
Our organization will look after the following factors after completion of the programme:
i) Help trainees in identification of viable project based on locally available raw material
or market and preparation of project report
ii) Conduct the follow-up meetings to help the trainees in filling up the application form for
financial assistance from various agencies including financial institutions and State
Govt.
iii) Pursue their application with the concerned agencies to get the finance sanctioned.
iv) Help the trainees in the allocation of land/building/electricity and water for starting new
enterprises.
v) To help trainees in identifying suitable machinery and machinery suppliers and
sourcing of raw materials.
vi) The follow-up phase should continue for a period of 12 months and about 50% of
trainees should set up their processing units.

Technical feasibility:
The micro-food processing units are technically feasible as food items and food
supplements are a daily needs. With the increase of standard of living people are spending
more and they are expected to spend on food items and food supplements.
The proposed training programme is technically feasible. As pointed out earlier the
proposed trade does not need any high level of skill or education to be produce food
supplements in the rural areas. Practicing regularly will make the trainees perfect. The end
products require only locally available materials which will make the product competitive in the
market.
Financial Viability:
The proposed project is also financially viable. Non-recurring capital cost is minimal
and working capital necessary is also minimum. We are giving a simple cash flow of the
proposed venture after the training programme per business cycle. (One month)
Items Amount (in `)
Capital Expenditure 30,000.00
Working Capital 5,000.00
Net Income from Sale 12,000.00
Cost of Raw Materials 6,000.00
Repayment and Interest 1,500.00
Miscellaneous Expenditure 500.00
Net Profit 4,000.00
Total: 59,000.00
@ per month

Monitoring and Follow up:

  Constitution of the Monitoring Committee.
The monitoring committee will constitute of
i) Secretary of the organisation
ii) AGM, NABARD, Cuttack
iii) Lead Bank Manager
iv) One Representative from beneficiary
v) One PRI Member

This committee will meet at least once in a month and measure the progress of the activities.
Monthly progress report will be submitted to NABARD.

All the beneficiaries will be provided escort services for a period of two years after the
completion of the project under which they will helped to prepare their project proposal, credit
linkages from the banks, marketing support and technical support as and when necessary.

Budget:
Total Cost of the Project 2,58,800.00
Community/Organization contribution (-) 25,800.00
Grant-in-Aid Requested 2,33,000.00

Conclusion:
The project will achieve the expectations of the mission and the exertion in this regard
must gratify the need of the project without fail. The organization has been involved in the
similar type of work and has gathered the eccentricity and can take up the responsibility in an
innovative manner. The Organization i.e. Women & Child Development Society is having the
required expertise for organization of conducting similar programmers in the state. The
programme can be successfully organized out of the past experience and existing resources.

Signature of the Head of the Institute

Name : Mrs. Minati Bindhani
Designation: General Secretary
Seal :

SYLLABUS FOR FOOD PROCESSING TRAINING UNDER

RURAL ENTERPRENEURSHIP DEVELOPMENT PROGRAMME (REDP)
Duration: 2 months.
THEORY
Unit Chapter Title Content
I 1 Food Groups, Nutrients  Food and food acceptance.
and their functions.  Function of food.
 Micronutrients and their functions.
 Basic food groups.
II 2 Food Choice and  Choose the right food.
Preparation  How healthy are our meal pattern?
 Ensure tests and nutrients retention.
 Make food safe to eat.
III 3 Process of Food  Selection, Preparation and Nutritive Value
Selection and of Cereals and Millets, Pulses, Nuts and Oil
Preparation Seeds, Fat, Oil, Sugar, Jiggery, Milk, Milk
Products Condiments and Salt, etc.
 Selection, Preparation and Nutritive Value
of Vegetables and Fruits.
 Convenience Foods.
 Advantages and Disadvantages of using
convenience of foods.
 Types of convenience foods.
 Selection and Purchase of convenience
foods.
IV 4 Economic of Food  How do we spend our food money?
 How do we plan for growing our food?
 Public Distribution System (PDS)
Marketing.
V 5 Food and Service  Western Method.
 Traditional Methods.
 Family Methods.
VI 6 Food Preservation  Cause of Food Spoilage
 Methods of Preserving Perishable and
Semi-Perishable Food.
 Methods of storing Non-Perishable Foods.
 Bottling, Ploythin Pack, etc.
VII 7 Accounting and  Methods of maintaining cash book and
Marketing other records of accounting system.
 Methods of marketing management.

PRACTICALS
Sl. No. Item Content
1. PAPAD Moong & Urad Dal ( Biri ), Sagu, Biri/Badi-Bari,Laai.
2. PICKLES Mango, Lemon, Mix-fruits/Jam-Pineapple,
Mix.
3. JAM Mixed Fruits, Pineapple, Orange, etc.
4. SAUCE Tomato, Chili
5. MIXTURE Plane, Cornflakes, Hot Potato Chips
 6. BACKERY Bread, Biscuit.
7. SQUASH Lemon, Orange, Mango, Pineapple.

EXAMPLES OF FOOD PREPARATION (2 Items)

 MANGO PICKLE:
Aim : To prepare mango pickle following a scientific methods.
Ingredients :  Raw Firm Mangoes-Chopped in Chunks
 Crushed Mustard Seeds
 Crushed Fenugreek Seeds (Methi)
 Aniseed (Saunf)
 Red Chili Powder
 Salt
 Turmeric Powder
 Oil (any refined/mustard oil)
 China or Earthen Pickle Jar
 Sodium Benzonents and Acetic Acid.
FPO Specification : Any suitable variety of fruits and vegetables.

 The permitted preservatives 115 PPM 502 or 240 PPM Benzoic
Acid which can be expressed as 0.175 grams of KMs or 0.250
grams of Sodium Benzoate per Kg. of pickles.
Procedure : Place chunks in jar. Sprinkle rock salt & 1/2 the turmeric. Shake
the jar so the pieces are evenly coated. Keep aside shake jar in
a pendulum motion every 10-12 hours, for 2 days. On the third
day empty the contents into a non-iron colander and allow the
water to drain for 15-20 minutes. Spread out on an old kitchen
towel for 1 1/2 to 2 hours. Do not use white cloth, since
turmeric will stain the fabric or use disposable. In a large plastic
or glass bowl, mix all the dry ingredients left. Add the mangoes
add half the oil mix very well with clean dry hands or a spatula.
Transfer to a clean jar and press down lightly. Pour remaining
oil on top. Allow to marinate for 10 days before using. Take out
in small quantities for use in a small glass jar. The main jar
should always have a layer of oil floating on top. Press down
the pieces and masala firmly. This pickle will not go bad for
over a year even at room temperature.
Precautions : It should be noted that no air bubbles were left inside the
bottles. The bottles were sealed, made air tight by sealing
machine. Then it was hipped, labeled and kept in a cool and
dry place.
Observations : Prepare Mango Pickle from the given cured mangoes
comprises of the recipe.

 TOMATO SAUCE:
Aim : To prepare tomato sauce following a scientific method.
Ingredients : Tomato Juice, Onion, Garlic, Cardamom, Cinnamon, Cloves,
Salt, Chili Powder, Sugar, Sodium Benzoates and Acetic Acid.
FPO Specification : Minimum TSS 25* BX.
Variety any suitable variety.
 Minimum Acidity as Ascetic Acid 1%.
Maximum preservative 750 PPM or 1 gram Sodium Benzoate.
Procedure : After weighing and washing the tomatoes, cut into small pieces
and cook for some times. Then the Mosquito Netting Clothe is
tied in a stainless steel vessel and rubbed the boiled tomatoes
with a stainless steel mug. Then the juice is weighted and the
TSS was found out by the Regractometer, to the juice about
1/3 of the sugar is added and is cooked.At that time required
amount garlic and onion are pasted and is kept in a muslin
bag, clove, cinnamon,cordamun are kept in a muslin bag and
placed in the prepared product.When the TSS reached at
16*BX to18*BX,the remaining sugar is added and heated.The
spices bag is then removed.The heating process is continued
till the TSS reached 25* BX. T hen by dissolving Sodium
Benzoate in little amount of water (As Sodium Benzoate is
insoluble in water ), it is added to the final product. After that
salt and chilly powder are added and mixed thoroughly. The
prepared sauce is then tilled in hot sterilized bottles upto the
neck. The filling temperature is 180°F to 90°F.Then it is sealed
to make it airtight and was in a cool & dry place.
OBSERVATION : 1.Weight of given tomatoes 3kg.
2. From three kg of tomatoes juice extracted 1.8 kg.
3. Salt added according to the test.
4. Onion 50gm. Per kg.
5. Garlic 25 gm . per kg.
6. Hot spices 3 gm. Per kg
7. Sugar 20 % per kg.
8. Salt 3% per kg.
9. Acetic acid 1% of the final product.
10. Sodium Benzoate 750 PPM.
CALCULATION : In 100 kg. of juice sugar percent is=20 kg. In1kg. of juice sugar
present is 20 / 100 = 0.2kg. =200grms. The final product will be
half of the juice. So the final product is 1.8 kg./2=0.9 kg. =
900grms.
In 1 kg. of juice sugar present is =200grams.In0.9kg. of juice
sugar present 200x9=180grams.For100 grams.Juice30 grams.
Salt is required for 0.9kg or 900 grams
Acetic Acid in 9kg. is 10x 100x 9 = 0.09 grams. For 1kg.is of
Juice onion required = 50 grams. For 3kg.of Juice garlic
required=25grams.For 1kg.of Juice hot spice required
=3grams. For 3kg .of juice hot spice required =3x3=9grams.