Agro Product Report

DETAILED FEASIBILITY REPORT
Fruit & Vegetable Cleaning, Grading and Packaging Unit
in conformity with
The Royal Government of Bhutan’s Vision of Achieving Economic Self-
Reliance
June 2015
Ministry of Economic Affairs

Royal Government of Bhutan
DETAILED FEASIBILITY REPORT - Fruit & Vegetable Cleaning, Grading and Packaging Unit
CONTENT
Section Topic Page
Abbreviations and Definitions 4
1.0 Executive Summary 6
2.0 Justification of the Project 8
2.1 The Need for the Project 8
2.2 Competition Analysis 10
3.0 Market Analysis 11
3.1 Structure of the Industry 11
3.2 Demand vs. Supply 14
3.3 Pricing & Marketing Strategies 15
3.4 Technological Changes that could Impact Costing 17
3.5 Competitiveness of the Project 17
3.6 Special Attributes Desired by Target Customers 17
Terms &Conditions and Product Specifications Desired by Target

3.7 18
Customers
3.8 Packaging & Transportation 19
3.9 Assessment of Comparative Advantage 22
3.10 Potential for Marketing Collaboration 23
4.0 Resource 24
4.1 Sources of Inputs Including Water 24
4.2 Comparative Analysis of Critical Inputs 25
4.3 Sources of Raw Material 25
4.4 Availability of Manpower &Skills 26
4.5 Need for Skill Development 27
5.0 The Plant 28
5.1 Choice of Technology 28
5.2 Source 40
5.3 Rate of Consumption of Power, Fuel, Utilities &Consumables 43
5.4 Raw Material Consumption 45
2
5.5 Man Power Requirement and Organization Chart 45
5.6 Specification of Product and Byproduct 45
5.7 Extent of Technical Assistance Needed Including Training 45

6.0 Plant Location & Infrastructure 46
6.1 Raw Material Availability 46
6.2 Availability of Electricity 47
6.3 Topography, Hydrology &Seismology Data Requirement 47
6.4 Availability of Land 48
6.5 Availability of Transportation Facilities 49
6.6 Availability of Ancillary Facilities 49
6.7 Availability of Housing, Schooling and Hospital Facilities 49
6.8 Communication Facilities 51
6.9 Presence of Approach Road 51
6.10 Factory layout plan 51
7.0 Environmental Aspects 52
8.0 Project Implementation Schedule 59
9.0 Cost Presentation 61
9.1 Capital Costs 61
9.2 Operating Costs 68
10.0 Financial Analysis 71
10.1 Profitability 71
10.2 Calculation of Interest on Term Loan 72
10.3 DSCR Calculation 72
10.4 Break Even Point 73
10.5 NPR and RI 73
10.6 Cash Flow Statement 74
Reference 75
3
ABBREVIATIONS AND DEFINITIONS

ARI Acute Respiratory Infection
BAFRA Bhutan Agriculture and Food Regulating Authority
BEP Break Even Point
BHU Basic Health Units
BPC Bhutan Power Corporation
BTL Bhutan Telecom Limited
CAC Codex Alimentarius Commission
CaOCl Calcium Hypochlorite
CI Chilling Injury
CAGR Cumulative Average Growth Rate
CIPHET Central Institute of Post Harvest Engineering and Technology
ClO2 Chlorine Dioxide
CPC Central Procurement Centre
CUSP Caltech – USGS Seismic Processing
DSCR Debt Service Coverage Ratio
EA Environment Assessment
EI Environmental Information
EMP Environment Management Plan
EPI Expanded Program on Immunization
ETP Effluent Treatment Plan
FDA Food and Drug Administration
GMP Good Manufacturing Practice
GRAS Generally Regarded as Safe
HACCP Hazard Analysis and Critical Control Point
HOCl Hypochlorous Acid
HSC Hydropower Service Centre
IMNCI Integrated Management of Neonatal and Childhood Illness
IPPC International Plant Protection Convention
IRR Internal Rate of Return
4
ISO International Standards Organization

ISP Internet Service Provider
MAP Modified Atmosphere Packaging
MoAF Ministry of Agriculture & Forests
MRP Maximum Retail Price
MT Metric Ton = 1000 Kilogram
MUM Modularization, Unitization and Metrication
NACP National HIV/AIDS & STIs Control Program
NAOCl Sodium Hypochlorite
NEC National Environment Commission
NHDCL Narmada Hydroelectric Development Corporation Limited
NPHC National Post Harvest Centre
NPPF National Pension & Provident Fund
NTCP National Tuberculosis Control Program
OHS Occupational Health & Safety
ORC Out Reach Clinics
RPM Revolutions per Minute
RUB Royal University of Bhutan
RWSS Rural Water Supply & Sanitation Program
SPM Suspended Particulate Matter
TICL Tashi Info Comm Limited
TSPM Total Suspended Particulate Matter
TSS Total Suspended Solid
USDA United States Department of Agriculture
USDA-APHIS U.S. Department of Agriculture, Animal and Plant Health
Inspection Service
VDCP Vector Borne Disease Control Program
VHW Village Health Workers Program
VTI Vocational Training Institute
WFP World Food Program
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1.0 EXECUTIVE SUMMARY

This report is a detailed feasibility study on setting up a fruit and vegetable cleaning, grading and
packaging unit in Bhutan which has been conducted by the Department of Industry, Ministry of
Economic Affairs of the Royal Government of Bhutan.
The Royal Government of Bhutan, in the Investment Opportunity Study – 2006 identified a “fruits/
vegetables cleaning, grading and packaging unit” as a priority project that required further detailed
studies. Bhutan imports huge amount of food from India each year. In 2010, 17% of the total imports
from India were food imports, of which vegetable and fruit imports alone accounted for Nu. 676.5
million. Bhutan produces a large number of fruits and vegetables throughout the year. Unfortunately,
a huge amount of fruits and vegetables go to waste due to lack of storing capacity or are not able to
command a premium in the export market owing to poor packing house processing facilities. Significant
amount of imports happen during the lean season.
It has been proposed that the unit will have a capacity of processing 50MT of fruits and vegetables in a
day. It would also have a storing capacity of 100 MT. This will also be able to curb wastage, reduce the
import of fruits and vegetables and give a fillip to exports.
The following chapters present detailed discussions on the justification of the project, market analysis,
resources required, technology used in the plant, plant location, environmental aspects, implementation
of the project, cost presentation and financial analysis.
(i) Justification of the project: This unit will help to reduce the loss incurred from the wastage
of fruits and vegetables. It would also help in getting a better value for the fruits and
vegetables particularly in the export market. It would also discourage to a limited extent, the
import of fruits and vegetables in the lean season.
(ii) Market Analysis: There is a scope for exploiting both the domestic and the exports market
(iii) Resources required: Fruits and vegetables are available from the local farmers. Apart from
this the unit requires manpower, electricity and a huge amount of water, which are available
locally. But the consumables would have to be imported from India.
(iv) Technology required: A part of the operation is mechanized. So, some basic training
program should be conducted to enable personnel to operate the machineries, recognize and
report faults and do elementary trouble shooting
(v) Plant Location: The ideal location proposed for the plant is Jigmeling in Sarpang dzongkhag.
(vi) Environmental Aspects: This unit produces some wastes, which should be treated properly
to prevent environment pollution.
(vii) Implementation of the Project: The implementation of the project will take 12 months
including pre-project activities.
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(viii) Cost Presentation & Financial Analysis:
Table 1: Cost Presentation and Financial Analysis
Plant Capacity: 50 MT per day; 16000 MT per year

No. of Shift: One ( 8 hours per shift ) per day
Working Days in Year: 320
D.S.C.R. : 2.31
B.E.P. : 16.88 %
IRR : 29.73%
NPV : 37.2
Summary of Cost Benefit Analysis:
The total cost of the project is Nu.56.76 million. The Internal Rate of Return of the project is 29.73%,
which is much higher than the bank rate of 13%. The NPV over ten years is Nu. 37.2 million. Hence it
can be concluded that the project is financially viable.
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2.0 JUSTIFICATION OF THE PROJECT

2.1 The Need for the Project:
General Scenario: Bhutan has highly diverse agro-climatic conditions due to major differences in
altitude and rainfall as well as in slope characteristics. In the absence of proper transport infrastructure,
however, fruits were grown in the past only for domestic consumption. Today, with a growing road
network and increased trade with neighbouring countries, surplus fruits can be sold in domestic markets
or exported to countries that have a tropical climate but an insatiable market for temperate fruits. Table
2a and 2b present the production level of some fruits and vegetables grown in Bhutan as per figures
released by the Ministry of Agriculture & Forests for 2011.
Table 2.a: Production of Fruits
Sl. No. Fruits/vegeta- Production (MT)

bles
1 Mandarin 60,993
2 Apple 20,752
3 Arecanut 9,781
4 Banana 2,439
5 Peach 1,649
6 Pear 1,354
7 Guava 950
8 Plum 565
9 Walnut 474
10 Jackfruit 245
Table 2.b: Production of Vegetables
Sl. No. Fruits/vegetables Production (MT)

1 Potatoes 52,116
2 Chilli 8,121
3 Turnip 7,823
4 Pumpkin 5,368
5 Radish 4,865
6 Ginger 4,533
7 Cucumber 2,796
8 Squash 2,766
9 Green Leaves 2,510
10 Mustard 2,344
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Scope for reducing trade deficit: For some categories, there is a phenomenal possibility for import
substitution. Bhutan imports huge amount of food from India. In 2010, 17% of the total imports from
India were food imports, of which vegetable and fruit imports alone accounted for Nu. 676.5 million.
As per figures released by the Department of Revenue and Customs for 2014, the import figures for
fruits are given below in Table 3: As is evident, Bhutan imports a fair volume of apples. This is despite
the country becoming a major producer (refer table 2.a) and a major exporter of apples (refer table 4).
Owing to inadequate storage facilities, the post harvest period sees the excess apples being wasted
through decomposition or being fed to animals. So in the lean season, the country is forced to import
apples from places as distant as Australia. With superior storage this import can be eliminated altogether.
Table 3: Import Value of Fruits and Vegetables
Sl. No. Fruits/vegetables Import value in Nu.

1 Mango 22,898,477
2 Onions & shallots 65,450,150
3 Apple 6,204,875
4 Tomatoes 48,033,857
5 Pineapples 3,176,682
6 Mandarin/Oranges 2,037,631
7 Banana 1,925,925
8 Pear 1,327,295
9 Peas 3,157,043
10 Guava 281,951
Using data from the Bhutan Trade Statistics 2014, the import and export figures for selected fruits are
presented below. If the industry can be supported by setting up suitable cleaning, grading and packaging
units, the agro exports industry has the potential to command higher prices and reduce loss from spoiled
produce.
Table 4: Export Value of Fruits and Vegetables
Sl. No. Fruits/Vegetables Export value in

Nu.
1 Potatoes 686,297,083
2 Apple 79,974,646
3 Betel nuts 70,336,847
4 Lettuce 28,534,590
5 Carrots & turnips 13,665,520
6 Mandarin/Oranges 22,445,807
7 Lentils 7,593,691
8 Peas 41,69,480
9 Chillies 1,122,760
10 Cauliflowers and headed Broccoli 127,500
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Minimizing loss: The extent of loss on account of wastage of fruit and vegetables owing to improper
storing can be astounding. The results of a study conducted by FAO suggest that roughly one-third of
food produced for human consumption is lost or wasted globally, which amounts to about 1.3 billion tons
per year. As per the latest estimates, by Central Institute of Post Harvest Engineering and Technology
(CIPHET), Ludhiana, in India, the wastage of fresh horticultural produce is up to 18 per cent due to poor
postharvest management practices. The prevailing scenario in Bhutan cannot be very different.
Lack of storage infrastructures during peak production season acts as a major handicap for producers.
During good harvest, respondents sell their products at throwaway prices. Even though there may be
certain cold storage facilities available like the one at Sisina or at the NPHC Paro, marginal farmers are
of the view that it would be difficult for them to store at the facilities, as they have to incur additional
transportation costs unless it is collected at the farm gate by the management.
Value creation: Bhutanese fruits and vegetables find ready market in India and Bangladesh. However
there is little premium attached as the products are unsorted and lack grading aspects. It is the middleman
from the other side of the border who make large profits as they command a higher realized price
brought about by sorting, grading and packaging. In case superior post harvest processing can ensure
proper sorting, grading and packaging, substantially higher values can be realized from exports.
2.2 Competition Analysis:

The products coming out of the processing unit would have to compete with the imported products –
mostly Indian products. This would be both in the domestic as well as the overseas market.
Besides there could be direct completion from similar units which are either in operation or
coming up fast. There is a National Post Harvest Centre at Paro, which provides similar facilities.
But its capacities are oversubscribed. As per available information, the Ministry of Agriculture
and Forests (MoAF) has identified five places in the country to establish advanced cold storage
facilities to store home grown vegetables, especially potatoes, to make them available for the
Bhutanese consumers round the year and in the process curb vegetable import in the lean season.
The estimate and plans for setting up the cold storage technology is complete and such cold storage
facilities would be soon established in Gelephu, Samdrup Jongkhar, Nganglam under Pemagatshel and
Gyelposhing under Mongar.
However, since the potential for business is enormous, it is estimated that NPHC unit at Paro and these
MOAF units as and when they come up, would not cannibalize the units that are being proposed through
this study.
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3.0 MARKET ANALYSIS

3.1 Structure of the Industry:
The Key stakeholders: For Bhutan, the agricultural and food marketing systems can be said to comprise
of the following stakeholders
Figure 1: The Key Stakeholders
PRODUCERS
INTERMEDIARIES
PROCESSORS
RETAILERS RETAILERS
CONSUMERS
The key stakeholders in the value chain as shown in Figure 1 are:
Producers: The farmers who actually grow the fruit or vegetables
Intermediaries: They buy the produce from the farmers, transport the same and sell them off in
wholesale markets onto retailers.
Processors: They process the produce to make agro products. Many of them source from the farmers
directly but when that is not possible they also depend on intermediaries.
Retailers: They buy from the intermediaries and sell to the consumers. A few may belong to the organized
sector like a departmental store and sell branded products – both fresh as well as bottled products.
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The Key Functions: The key functions that support the industry are as follows:
Pack house processing: After harvest, fruits and vegetables need to be prepared for sale. Regardless of
the destination, preparation for the fresh market comprises four basic key operations:
1. Removal of unmarketable material
2. Sorting by maturity and/or size
3. Grading
4. Packaging
Storage: An inherent characteristic of horticulture production is that it is seasonal while demand is

generally continuous throughout the year. Hence the need for storage arises to allow a smooth, and as
far as possible, uninterrupted flow of product into the market.
In agriculture and horticulture, supply often exceeds demand in the immediate post-harvest period.
The glut reduces producers’ prices and wastage rates can be extremely high. For much of the lean
period before the next harvest, the product can be in short supply, with traders and consumers having
to pay premium prices to secure whatever scarce supplies are available. The storage function is one of
balancing supply and demand.
Both growers and consumers gain from a marketing system that can make produce available when it
is needed. A farmer, merchant, co-operative, marketing board or retailer who stores a product provides
a service. That service costs money and there are risks in the form of wastage and slumps in market
demand and price, so the provider of storage is entitled to a reward in the form of profit.
Transportation: The transport function is chiefly one of making the product available where it is
needed, without adding unreasonably to the overall cost of the produce. Adequate performance of
this function requires consideration of alternative routes and types of transportation, with a view to
achieving timeliness, maintaining produce quality and minimizing transportation costs. Effective
transport management is critical to efficient marketing. Whether operating a single vehicle or a fleet of
vehicles, transportation has to be carefully managed, including cost monitoring.
There are two broad categories of transportation – outbound and inbound. Outbound comprises of
moving products from the processing or storage centre onto customers. Inbound would be moving the
products from the Nodal Collection Centres and from there onto the Central Processing cell. There is an
implicit challenge which one must not lose sight of. The SNV study on the Citrus in Bhutan – A Value
Chain Analysis. 2009 highlights this issue as revealed in a survey that was a part of this study. During
the survey, 80% of respondents stated that they carry oranges to the depots on their own back or on a
pack horse, whereas 11% make a deal with contractors who collect oranges from different farms and
transport them to the export depot. The remaining 9% are flexible; depending upon the situation either
they take their oranges to the depot or sell to contractors at their farm.
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Processing: Most horticulture produce in Bhutan is not in a form suitable for direct delivery to the
consumer when it is first harvested. Rather it needs to be changed in some way before it can be used. The
processing function is sometimes not included in a list of marketing functions because it is essentially
a form changing activity. However, it is for this very reason that processing ought to be included as a
marketing function. The form changing activity is one that adds value to the product.
Standardization: Standardization is concerned with the establishment and maintenance of uniform

measurements of produce quality and/or quantity. This function simplifies buying and selling as well
as reducing marketing costs by enabling buyers to specify precisely what they want and suppliers to
communicate what they are able and willing to supply with respect to both quantity and quality of
product. The absence of such standards becomes a deterrent to trade.
Quality differences in horticulture products arise for several reasons. Quality differences may be due
to production methods and/or because of improper plucking in the farm and collecting. Technological
innovation can also give rise to quality differences. In addition, a buyer’s assessment of a product’s
quality is often an expression of personal preference. Thus, for example, in some markets a small
banana is judged to be in some sense ‘better’ than a large banana and white maize is ‘easier to digest’
than yellow maize.
Financing: In this production system there are inevitable lags between investing in the necessary
raw materials system (e.g. machinery, cleaning and grading, packaging, flavouring, stocks etc.) and
receiving the payment for the sale of produce. During these lag periods some individual or institution
must finance the investment. The question of where the funding of the investment is to come from at all
points between production and consumption is one that marketing must address.
How the new proposition affects the value chain in the horticulture industry: The new project
advocates setting up an integrated horticultural cleaning, grading, packing and marketing unit in Bhutan.
The objectives of the project would be to remove non-value adding intermediaries from the value chain
leading to
• Better price realization for farmers
• Reduction in wastage for farmers particularly during harvest
• Reduction in import during lean seasons
• Better price realization for retailers
• Better value for the consumers
• Higher export realization
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Farmers
Preliminary processing Preliminary processing
Retailers Nodal Collection Centres* Retailers
Advanced Processing
Main Processing Centre Storing
Packaging & Transportation
Exports
Supermarkets
Figure 2: The Overview of the Project
* 5 Nodal Collection Centres in the adjoining dzongkhags
The overview of the project is shown in Figure 2. The project will follow an area wise collection route
and set up procurement centers called Nodal Collection Centres (NCC). The NCCs would perform
the preliminary processing consisting of sorting, hand cleaning and manually grading the products.
Then, the low end products are supplied directly to the regular domestic market through retailers. The
products which have a higher grade are sent to the Main Processing Center (MPC). In the MPC advanced
processing is carried out, which involves washing, drying, degreening, controlled ripening, treatment
for pest control , packaging, and cold storage if required before dispatch. These superior products are
then labelled and attractively packaged. These products are destined for high end stores and the overseas
market and can command a premium price.
3.2 Demand vs. Supply:

The huge gap between demand and supply for services like food processing and storage can possibly be under-
stood from estimates of fruits and vegetables that get wasted every year in Bhutan in the absence of such services.
A recent survey was conducted by SNV and the findings presented in January 2014. The survey gauged the total
weekly imports and the wastage due to lack of cold storage and processing unit. It was found that 40 respondents
who were all wholesalers would be foregoing products worth Nu. 1.820 million annually as waste. The average
figure per wholesaler works to a staggering Nu 45,500/-.
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3.3 Pricing & Marketing Strategies:

This marketing effort will call for a strategy based on segmenting, targeting & positioning.
Segmenting: The act of dividing the market into distinct groups of buyers who might require separate
offerings in terms of product attributes, pricing, promotion and distribution. Broadly speaking there
could be two sectors – export & domestic. The domestic market can again be segregated into
1. Super markets/ Departmental stores
2. Fruit processing units
3. General retailers
It is felt that the export market and the supermarkets/departmental stores would be willing to pay
a premium for a high grade product. But the rest of the domestic market would be price sensitive.
Accordingly two types of products would be in the offering:
a. Fruits and vegetables after preliminary processing namely sorting, cleaning & grading
b. Products after advanced processing namely de greening, control ripening, pest and
disease control and of course superior packaging using fibre board cartons and a brand
name and a logo preferably printed on stickers
Targeting: This is the act of choosing some of the segments identified from considerations of
commercial attractiveness. Products under category (a) would go to general retailers and fruit
processing unit. They would be sold at a reduced price using conventional packaging using baskets
and plastic crates. Products under category (b) would come to the Main Processing Centre for
further value addition. Eventually they will go to super markets and the export market at a premium
pricing. The volume split is expected to be 50:50.
Positioning: This is the act of providing a viable competitive positioning of the firm and its offer
in each target market. It should ideally communicate uniqueness that adds value. Some viable
positioning statements could be
• A Quality product – highlighting attributes like aesthetic appeal, freshness, taste, nutritional
value & hygiene
• Readily available
The marketing mix should accordingly be defined encompassing aspects like the product attributes
including quality and packaging, pricing strategy, promotion and distribution and logistics all
carefully designed to ensure a high level of consumer satisfaction.
Product: By ensuring proper quality in sourcing, cleaning, grading, packaging the unit can ensure
that the quality of their supplies is actually well ahead of the market. The unit can then even think
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of branding their supplies with an appropriate logo printed on stickers.
Price: If the high quality is really established, the company can resort to a premium pricing strategy
thereby strengthening its perceived superior quality through price – value perception.
Promotion: The study recommends two-pronged promotional strategy. The first strategy targets
growers/producers through local government and agriculture extension channels through awareness
and sensitization programs at the grassroots. The second strategy targets retailers/wholesalers and
consumers on the benefits of organic/local and fresh products and its health benefits through proper
media channels. In Table 5, the promotional activities have been listed down.
The targeted marketing mix would comprise of fruits and vegetables with export potential. These
would be mandarin, banana, guava, pineapple, potato, chilly, ginger and raddish. The accompanied
research work is presented under item no 6.1 of this report entitled ‘Availability of Raw Materials’
Table 5: Promotional Activity
Serial
Promotional Activity
Number
Grand opening/launch of the Nodal Collection Centres and Central Processing Cell. The
01
event should be covered on the radio & TV.
Occasional TV and radio advertisements to make farmers aware about the activities of the
02
organization
Distribution of leaflets, pamphlets, stickers; Wall paintings & hoardings wherever possi-
03
ble
Promotional visits to the processing unit and the storage facilities by the farmers and
04
retailers
Promotional & discounted sales campaigns to departmental stores, institutional buyers,
05
retailers and overseas buyers
Place: Superior Distribution & Logistics would be the key

to success in a geographical area where rural roads as well
as transportation facilities are in a state of evolution. Since
majority of the producers face transportation constraints
and easy access to market, the management will have to
address these problems through pooled collection and
transportation of products. Sales offices should be present
in all major towns.
Figure3: Weekend Farmers’ Market in
Thimphu, Bhutan
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3.4 Technological Changes that could Impact Costing:

One of the biggest technological changes that can impact the way the unit would conduct business in
the future would be the progress of information technology in shaping ecommerce and its adaption in
the Bhutanese economy.
In India it has been successfully adapted in contract agricultural farming by ITC using e choupals
– electronic virtual market places that farmers can access from designated nodal centres in villages
which would give them an idea about demand conditions and pricing trends so that they can take
informed selling decisions ensuring a better return on their investments which in turn can motivate them
to produce more.
Similarly on the customer side of the supply chain, it may be possible to generate and respond to
enquiries on line and transact business on line at least with the organized sector, which would include
departmental stores, institutional buyers and export customers.
The basic impact of all this would lead to the business cycle reducing, greater predictability and control
which would help to reduce the cost and therefore the price of the offerings.
3.5 Competitiveness of the Project:

The project advocates setting up a packinghouse and storage operation.
This would compete against some of the intermediaries in the value chain who were primarily playing
the role of middlemen and transporters without performing the desired value adding processes.
The unit aspires to deliver quality products to discerning clientele at prices comparable to prevailing
market rates. The superior technology used for processing would ensure the availability of fresh, hygienic
and aesthetically appealing product in the market. It is expected that there would be a demand pull at the
customer end which can be further strengthened through innovative promotional strategies. This in turn
would create a demand pull on the farmers through the Nodal Collection Centres. The demand pull is
estimated to be significant ensuring lowering of costs through economies of scale. The unit can further
cash in on their advantage as a ‘big buyer’ by facilitating collection at the nodal centres by extending
some transportation and logistics support to farmers.
It is expected that some of the competing would eventually get eliminated.
3.6 Special Attributes Desired by Target Customers:

In general customers would prefer the following:
1. Fresh, aesthetically appealing, hygienic and graded properly
2. They would prefer an affordable price: some may prefer to have a credit period
3. Some would look forward to promotional offer
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4. Timely delivery in good condition
However the customer needs and wants may vary from one customer segment onto the other. For example
a consumer procuring vegetables from a small roadside retailer may not attach much significance to
grading. But grading may be a primary requirement for a buyer like a departmental store.
Besides for exports there would be stringent regulatory requirements, which would have to be adhered
to. There are usually two sets of requirements, which must be fulfilled – one is specific to Bhutan which
is enforced by BAFRA (Bhutan Agriculture and Food Regulating Authority) and the other would be the
standards followed by the importing country. Chapter 7 of BAFRA regulations lists the requirements
for exports. (See Box A)
Box A: Export Inspection regulations of BAFRA
The Minister under the power conferred by section 6 (g) of the Plant Quarantine Act authorises BAFRA
Inspectors duly appointed under the Act to inspect and examine and otherwise treat plant /plant products and
goods offered for export.
After examination the inspector may issue a certificate (Phytosanitary Certificate) indicating that plants, plant
products or goods are free from injurious pests according to the import regulations of the importing country.
The permit requirements shall be in general accordance with the International Plant Protection Convention
(IPPC) of 1951.
Any agricultural products for export to India and other countries have to go through BAFRA.
A Phytosanitary Certificate will be issued to goods from a third country only after inspection and certification
of the consignment.
Nu. 5/-(five) only will be collected as the Phytosanitary Certificate fee.
3.7 Terms &Conditions and Product Specifications Desired by Target Customers:

Fruits and vegetables are considered ‘health food’ as they are microbiologically safer than meat, poultry
and other foods. However, soil selection and preparation, variety selection and other decisions influence
the quality of the product. Quality is also affected by climatic conditions during the growing period, as
well as irrigation, fertilizers, control of pests and diseases and other cultural practices.
Generally speaking, fruits like oranges, which are protected by peel, are relatively safe for consumption.
They are not considered to be a cause of food-related illnesses. However in some cases, if fruits
are ruptured and over-ripened, or treated with chemicals for ripening, then there is a possibility of
contamination. It is difficult for consumers to detect whether fruits contain any dangerous substances
originating from soil, water, chemical fertilizers or pesticides used on the plant and fruit. They generally
assess the fruit’s quality based on taste, freshness, ripeness, color and appearance.
Taste is usually expressed in terms of the combination of sweet and sour principles. The content of
soluble solids is a good estimate of total sugar content, and mandarin should have at least 8% solids.
Organic acids (citric, malic, oxalic and tartaric acid) are the other important components of taste,
particularly in their relationship with soluble solids.
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Freshness is the condition of being as close to harvest as possible, whereas ripeness refers to the point
of maximum eatable quality. Appearance is the first impression that the consumer receives and the most
important component of the decision to purchase the fruit.
In recent decades, food safety has become a significant issue. For example International quality standards
for citrus fruits and products are normally set in Codex Alimentarius, a joint commission of WHO and
FAO (See Box B). For quality testing, the fruit is squeezed from the sample fruit and the juice is tested
for two main attributes, brix (total soluble solids) and acid. From these two attributes, the sugar/acid
ratio, which gives the flavor of the juice, is determined.
Apart from internationally established standards or quality, buyers, supermarkets and retailers also
demand quality products with third party certification. In Bhutan, BAFRA is the government authority that
inspects the quality based on size (meel and keel), colour and general appearance and issues certificates
for export. It has the right to reject any lots of fruits that do not meet the prescribed standards. There is
strong regulation concerning the transportation of seedlings/saplings from one Dzongkhag to another.
It is prohibited to introduce plants into new areas without permission from the concerned authority. As
per regulations, fruits and vegetables can be sold only in designated market places and juice and value-
added products need to be labeled and packaged according to prescribed standards.
Box B: Minimum Quality Requirements as provisioned by Codex Alimentarius
In all classes, subject to the special provisions for each class and the tolerances allowed, the oranges must be:
Whole;
Sound, produce affected by rotting or deterioration is excluded
Clean, practically free of any visible foreign matter;
Practically free of pests affecting the general appearance of the produce;
Practically free of damage caused by pests;
Free of abnormal external moisture
Free of any foreign smell and/or taste;
Free of damage caused by low and/or high temperatures;
Free of damage caused by frost;
Free of signs of internal shrivelling;
Practically free of bruising and/or extensive healed-over cuts.
3.8 Packaging & Transportation:

The main purpose of packaging is to ensure that the product is inside a container along with packing
materials to prevent movement and to cushion the produce (plastic or moulded pulp trays, inserts,
cushioning pads, etc.) and for protection (plastic films, waxed liners, etc.). It needs to satisfy three basic
objectives. These are to:
1. Contain product and facilitate handling and marketing by standardizing the number of units
or weight inside the package.
2. Protect product from injuries (impact, compression, abrasion and wounds) and adverse
environmental conditions (temperature, relative humidity) during transport, storage and
marketing.
19
3. Provide information to buyers, such as variety, weight, number of units, selection or quality
grade, producer’s name, country, area of origin, etc. Recipes are frequently included such as
nutritional value, bar codes or any other relevant information on traceability.
A well-designed package needs to be adapted to the conditions or specific treatments required to be

undertaken on the product. For example, if hydro cooling or ice-cooling need to be undertaken, it needs
to be able to tolerate wetting without losing strength;
if product has a high respiratory

rate, the packaging should have
sufficiently large openings to allow
good gas exchange; if produce
dehydrates easily, the packaging
should provide a good barrier against
water loss, etc. Semi-permeable
materials make it possible for special
atmospheres inside packages to be Figure 4: Packaging of Fruits
generated. This assists in maintaining produce freshness.
There are three types of packaging:
1. Consumer units or prepackaging
2. Transport packaging
3. Unit load packaging or pallets
When weighed product reaches the consumer in the same type of container in which it is prepared - this
is described as a consumer unit or prepackaging. Normally, this contains the quantity a family consumes
during a certain period of time (300 g to 1.5 Kg, depending of product). Materials normally used include
moulded pulp or expanded polystyrene trays wrapped in shrinkable plastic films, plastic or paper bags,
clamshells, thermoformed PVC trays, etc. Onions, potatoes, sweet potatoes etc are marketed in mesh
bags of 3-5 Kg. Colors, shapes and textures of packaging materials play a role in improving appearance
and attractiveness.
Transport or packaging for marketing usually consists of fiberboard or wooden boxes weighing from
5 to 20 Kg or bags can be even heavier. They need to satisfy the following requirements: be easy to
handle, stackable by one person; have the appropriate dimensions so that they fit into transport vehicles
and materials should be constructed with biodegradable, non-contaminating and recyclable materials.
Packaging intended for repeated use should be: easy to clean and dismantle so that it is possible to
significantly reduce volume on the return trip; ability to withstand the weight and handling conditions
they were designed for, and meet the weight specifications or count without overfilling.
20
In these types of packages it is common to use packaging materials, which serve as dividers and
immobilize the fruit. For example, vertical inserts can be used. They also assist in reinforcing the
strength of the container, particularly when large or heavy units such as melons or watermelons are
packed. Trays also have the same objective but they separate produce in layers. They are common in
apples, peaches, plums, nectarines, etc. Plastic foam nets are used for the individual protection of large
fruits like watermelons, mango, papayas, etc. It is also possible to use paper or wood wool, papers or
other loose-fill materials.
In many developing countries containers made of natural fiber are still used for the packaging of fruits
and vegetables. Although cheap, they cannot be cleaned or disinfected. They therefore represent a source
of contamination of microorganisms when reused. Moreover, there is a risk of bruising as a result of
compression. This is because they were not designed for stacking. In addition to this, the significant
variations in weight and/volume makes marketing a complex business.
Finally, pallets have become the main unit load of packaging at both domestic and international level.
Their dimensions correspond to those of maritime containers, trucks, forklifts, storage facilities, etc.
As unit loads they reduce handling in all the steps in the distribution chain. Different sizes exist.
However, the most common size internationally is 120 x 100 cm. It is sometimes made of plastic
materials. Depending on the packaging dimensions, a pallet may hold from 20 to 100 units. To ensure
stability, pallet loads are secured with wide mesh plastic tension netting or a combination of corner post
protectors and horizontal and vertical plastic strapping. In many cases individual packages are glued
to each other with low tensile strength glue that allow separate units but prevent sliding. They are also
stacked crosswise or interlocked to contribute to the load stability.
There is a trend towards standardization of sizes. This is because of the wide variety of shapes and sizes
of packaging for fruits and vegetables. The main purpose of standardization is to maximize utilization
of the pallet’s surface based on the standard size 120 x 100 cm. The ISO (International Standards
Organization) module (norm ISO 3394) sets 60 and 40 cm as basic horizontal dimensions divided in
subunits of 40 x 30 cm and 30 x 20 cm. There are no regulations regarding the height of individual
packages. However, the palletized load should not exceed 2.05 m to ensure safe handling. On the
recommendation of USDA, the MUM system (Modularization, Unitization and Metrication) also has as
its objective, container standardization on the basis of the 120 x 100 cm pallet.
The trend towards the use of non-returnable containers poses an environmental challenge. To reduce
the impact, packages need to be designed to meet their functional objectives, with minimal wastage of
materials and need to be recyclable, after their main functional use.
21
Figure 5: Different horizontal package dimensions to maximize utilization of a 100 x 120 cm pallet, according to
MUM and ISO (shaded) systems.
3.9 Assessment of Comparative Advantage:

Three factors combine to provide a distinct Comparative Advantage for setting up Packing House cum
Storage Operation in Bhutan
i) Ready Availability of fruits & vegetables: Agriculture is the main foundation of the Bhutanese
economy. It provides the livelihood base for 69% of Bhutan’s total population. Agricultural
production accounts for 21.4% of the GDP of Bhutan, while horticulture accounts for approximately
13% of agriculture.
Bhutan is the source of ‘winter vegetables in summer’ for the neighboring Indian states. Bhutanese
vegetables are being increasingly demanded because of the taste and freshness, and the conditions
under which they are grown.
Mandarin and apples are the dominant fruits grown in Bhutan. In 2011, 20,752 MT of apples were
produced. Mandarin production was recorded at 60,993 MT in 2011.
Vegetable production is more varied, with potatoes, legumes, chilies, radish, mustard greens,
cabbage, tomatoes, and onions among the most important (Gurung, T., 2008). Potato is one of
the major vegetables grown in the country with production of 52,116 MT in 2011. In fact as per
export records released by Department of Revenues and Customs, Ministry of Finance, potatoes
at Nu. 688,787,925 happens to be the seventh largest exported items.
(ii) Abundance of Hydroelectric Power:
Bhutan is an energy surplus state. 97% of its energy is obtained from hydro power. During the
summer months Bhutan exports quite a bit of electricity to India. Total exports to India were
Nu. 10,633.639million for 2013 – 14. The cost of electricity is lower than many power deficient
22
economies.
(iii) Availability of water
Bhutan is endowed with rich perennial water resources fed with permanent glaciers, glacier lakes
and recurrent monsoons. The per capita mean flow availability is as high as 109,000 m3. This
compares very favourably with a developing economy like India which has per capita mean flow
availability as low as 1,588 m3.
3. 10 Potential for Marketing Collaboration:

There is a tremendous potential for marketing collaborations at the customer end of the supply chain. The
unit can think of appointing independent sales agents or exclusive tie ups with certain stores or outlets.
In our supply chain we have seen that there are intermediaries too who can purchase these cleaned,
graded, frozen fruits and sell them off either to the local market or export those. These intermediaries
may sell those fruits to the fruit processing units for making juice, jam, pickles etc. There are a number
of fruit suppliers in Bhutan who supplies the products within and outside the country. They are listed
below:
Table 6: Suppliers of Processed Fruits
S. No Name of the Supplier Items Sell / Export Contact Details

1 KNT Industries Packaged drinking water, apple Contact Person:
juice, fruit jams, orange juice, pine Mr. Wangay
apple juice, mango juice, straw- Contact No: +97517598800
berry juice, Bhutan pickle, Bhutan Email id: [email protected]
sauce. [email protected]
2 Bhutan Fruits Product Juice (apple), Squash (Orange, Contact Person:
Limited Lemon & Pineapple) and Sweet Mr. K Virmani
corn. Fax No:
+9755365287
Post Box No 70
Samtse
3 Ugyen Export Cordyceps, matsutake mushrooms, Contact Person:
packaged drinking water, canned Mr Karma Dhendup Phone No:
fruits, juices, canned asparagus, +9752346581
fruit jams
One of the major objectives of setting up marketing collaborations would be to export the products.
23
4.0 RESOURCES
4.1 Sources of Inputs Including Water
4.1.1 Sources of Power:
Electricity is required to run the production machinery and to provide lighting for the plant. The vast
majority of Bhutan’s energy is provided by hydroelectric power stations. So except for very remote
areas availability of electricity is not a handicap.
4.1.2 Source of Water
There is a need of 10,000 liters of water per day. Bhutan is drained by many rivers flowing south between
these ranges and for the most part ultimately emptying into the Brahmaputra River in India. The river
basins are oriented north-south and are, from west to east, the Jaldhaka, Torsa, Raidak, Sankosh, Mao
Khola/Aie, Manas and eastern river basins, this last basin being composed of the Bada and Dhansiri
rivers. There is no wastewater treatment in Bhutan, but two wastewater collection and treatment projects
are being implemented in the cities of Thimphu and Phuntsoling.
Sources and piping systems
For proper cleaning of a facility, sufficient hose stations positioned strategically around the structure
should be installed. Hoses must be sufficiently long so as to ensure all locations can be reached without
the need for draping or hanging the hose on to equipment. Ideally, each hose station should have its own
hose and hose hanger. Cracked hoses should be immediately replaced.
The source of water should be identified and its microbial and chemical quality tested in order to ascertain
its suitability for different packing-house operations. Water supplies should be adequate and of a quality
appropriate for use in a fresh produce handling operations. The quality of water that comes in contact
with fresh produce during preliminary dumping, washing, disinfecting, cooling (hydro cooling, icing),
and other operations where water is used or added as in fungicide or wax application, is as a control
point in a Hazard Analysis and Critical Control Point (HACCP) plan.
If water comes from wells, pump pressure should be adequate to carry water to all required locations
in the packing-house. Back-flow devices can be installed to prevent contamination of clean water with
potentially contaminated water (such as between potable water fill lines and dump tank drain lines).
There should be separate lines, preferably using color-coded pipes, for water used for different purposes.
Non-potable water in the facility is used for fire control, steam production or for refrigeration. Non
potable water should have its own separate distribution system that is easily identified (e.g color-coded).
There should be no possibility of any backflow into the potable water system (CAC 1969).
24
4.2 Comparative Analysis of Critical Inputs

Electricity: It may be possible to set up one’s own generator set and produce electricity. Theoretically
it may also be possible to set up one’s own solar panels and be self sufficient on electricity. But it would
certainly be more cost effective to source power from the grid. Keeping a small generator as a part of
redundancy may be considered to take care of the lighting load.
Water: The most cost effective manner of catering to the requirements of water would be to locate the
plant near a river. This is because deep tube wells may not be feasible owing to the mountainous terrain
and from the point of view of cost. It is recommended however a hard water treatment plant be set up as
the water is likely to be hard and unsuitable for boiler operation.
4.3 Source of Raw Materials

The raw material required would be fruits, which are directly procured from the farmers. The main
consumables for this unit are packaging material, ethylene gas and potassium permanganate, chlorine,
hydrogen peroxide, pyroxyacetic acid and electrolyzed water. These chemicals have to be imported
from other countries.
Suppliers’ List
1. Potassium Permanganate:
Acuro Organics Ltd, New Delhi
No.27, Ashoka Chambers, 5-B, Rajendra Park,
New Delhi - 110060, Delhi
www.chemicals99.com
08373903549
2. Ethylene Gas
Aanshus Innovative Creations
203, Splendour County, Besides Five Garden Near Jagtap Diary, Rahatani,
Pune - 411017, Maharashtra
www.aanshusgases.com
08376808933
3. Hydrogen Peroxide
Akshar Exim Company Private Limited
131 B K Paul Avenue, Near Sovabazar Metro,
25
Kolkata - 700005, West Bengal

www.aksharexim.com
07838440729
4. Pyroxyacetic Acid
Chemtex Speciality Limited
111 Haute Street Bldg, 86A Topsia Road (S) E.M. Byepass,
Kolkata - 700046, West Bengal
www.chemtexlimited.com
08447536393
4.4 Availability of Manpower and Skills
The Labour Force Survey Report 2013 finds that the agriculture sector employs over 55 percent of
total employed persons, while 17 percent are employed in public administration & defense, education,
electricity, gas & water supply sectors, and the remaining 28% in real estate, construction, hotels &
restaurants, and mining & quarrying sectors.
The survey finds that a total of 335,870 individuals were employed and 9,916 were found to be
unemployed out of a total projected population of 745,939 in 2013, making unemployment rate at the
national level by 2.9%.
Chart 1: Unemployment Rate in Bhutan
(Source: Statistical Yearbook of Bhutan 2014)
The Labour Force Survey Report 2012 indicates that by 2020 there will be 267,000 students seeking jobs.
26
A variety of skills are available from the various training institutions to support any service enterprise.
However, higher technical courses for engineering & technology, international law and finance are
required to meet the requirements of the imminent future.
4.5 Need for Skill Development

As the workforce is not so much skilled there is a need to develop their skills according to the need of the
industry. Workshops or on-site short term trainings may be organized by the suppliers of machineries on
how to control the temperature, operate machineries etc. The training should be a combination of theory
sessions, on the job coaching sessions and on the job supervision. For new joinees with no relevant
experience training on their respective functional area would be mandatory. There should be a periodic
skill assessment done by the management on the basis of observation of on the job performance. Based
on the findings, a training calendar needs to be drawn up.
27
5.0 THE PLANT

5.1 Choice of Technology
The Process:
The manufacturing process include the following steps:
1. Sorting
2. Cleaning
3. Grading
4. Packaging
5. Refrigeration
6. Computer invoicing and dispatching to retail outlets and bulk order suppliers.
There will be a 100 ton cold storage facility to store the surplus assuming 50 tons per day output
capacity for the cleaning and grading facility.
1. Sorting
At this stage, the material that will really be used in the

process will be separated from material presenting some sort
of defect, which will become second-choice and will be used
for a different purpose, or will simply be eliminated.
Such a process will entail the removal of all of the fruit and
vegetables that do not have uniform characteristics compared
to the rest of the lot, in terms of ripeness, color, shape and size,
or which present mechanical or microbiological damage.
Field sorting can help to reduce the volume of produce to

be handled at a packing facility. It also lessens the chances
of introducing contaminants into the packing facility. Tents Figure 6: Brushing and Hand Removal of
Damaged Fruits
or mobile packing sheds can be used as working areas
for preliminary sorting of freshly harvested produce. Sorting for mechanical damage, pest damage,
presence of decay or misshapen produce can easily be done in the field. For large-scale facilities, sorting
operations may be semi- or fully mechanized for rapid handling of large volumes of produce. These
facilities usually cater to export markets, with excess volumes or second-class produce diverted to local
markets or processing plants. Sorting and grading can be done manually using conveyors that move
produce in front of trained personnel situated along the sides. For fully automated operations, machines
equipped with machine-vision capability can sort and grade produce on the basis of colour and size.
Machines equipped with near-infrared systems can sort produce according to sweetness and can detect
physical injury.
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2. Cleaning
A pathogen is any microorganism that causes illness. Food pathogens cause food-borne illnesses
such as food poisoning or food intoxication. Sterilization destroys all pathogenic and spoilage micro-
organisms in foods and inactivates enzymes by heating. All canned foods are sterilized in a retort (a
large pressure cooker). The operation consists of eliminating the dirt sticking to the material before
it enters the processing line, thus avoiding complications deriving from the possible contamination
of the raw material. The washing must be performed using clean water, which should be as pure as
possible, and if necessary should be made potable by adding sodium hypochlorite, 10 ml of 10%,
solution for every 100 litres of water.
The different methods of cleaning include:
Washing – microbial contamination is usually found on the surfaces of fruits and vegetables, so
washing is an important step in reducing the microbial load. The different methods of washing
include:
Dump washing or immersion dipping – dump tanks are used for removing dirt, hence water should
be frequently changed and antimicrobial agents should be added. The water temperature in the dump
tank should be slightly warmer than that of the produce because cooler water temperatures in the
dump tank may lead to water absorption by the produce. This can cause microorganisms associated
with the produce or in the water to be internalized making subsequent washing and sanitizing
treatments ineffective. In most instances, it is not practical to expose produce to warm water. GMPs
such as the use of antimicrobials in the wash water spray washing and ensuring that both produce and
water are clean, will reduce the number of microorganisms in the water and those that are associated
with the produce. Recycled water can be used without additional treatment as long as its use does
not compromise produce safety. For example, water recovered from the final rinsing stage of leafy
vegetables can be used for washing freshly harvested produce (CAC 2003).
Spray Washing – this method makes use of a jet of fresh clean water. This method can also spread
microorganisms by direct contact or when an aerosol is created, hence sanitizers must be added.
When compared with immersion dipping, however, spray washing is less likely to spread microbial
contamination.
Brush Spraying – the commodity is brushed using soft sponges or brushes as they are sprayed with
water. Brushing is usually done if the commodity is encrusted with dirt or sooty mould. Brushes
should be clean and sanitized. For some types of produce, a series of washes may be more effective
than a single wash. Root and tuber crops for example may be washed initially to remove the bulk of
field soil from the produce followed by second washing and/or sanitizing and a final rinse in fresh
clean water.
29
3. Grading:
Grading is the process of classifying the fruits and vegetables into groups according to set criteria of
quality and size recognized or accepted by governments and the industry. Each group bears an accepted
name and size grouping, such as Extra Class, Class I or Class II in the case of the Codex Alimentarius
Commission (CAC) standards for fresh produce. Although the criteria used in grading vary with the
commodity, some common properties that are used include:
Appearance – the external condition of the product that includes uniformity of variety, cleanliness,
wholeness (no missing parts), color and shape.
Stage of maturity and/or ripeness – stage of maturity can either refer to commercial maturity or
physiological maturity in the case of fruits and vegetables. Commercial maturity or horticultural maturity
is the stage of development when the plant part possesses the necessary characteristics preferred by
consumers. Physiological maturity on the other hand, is the end of development of the crop when it
has developed the ability to ripen normally after harvest. In some cases, stage of maturity and stage of
ripeness are combined into color grades such as green mature, colored, semi-ripe or ripe.
Texture – a characteristic related to finger-feel and mouth-feel like firmness, smoothness, turgidity,
crispness, solidity, juiciness and toughness.
Presence of damage or defect – refers to any imperfection, lack of completeness or other conditions
that differ from what is described as acceptable. Defects could either be permanent quality defects or
those that do not progress or change with time such as deformities, growth cracks in tomato and potato,
wind scars in mango, avocado and citrus. The other type of defect is called condition defect, which is
of a progressive nature such as disease, physiological disorders, sprouting and discoloration such as
yellowing and browning.
Safety and wholesomeness – the condition of being clean and free from harmful contaminants
such as heavy metals, pesticide residues, additives, food spoilage microorganisms and physical
contaminants such as hairs, wood splinters and broken glass.
Some Special Operations
These operations are commodity specific. They are different from basic operations because they are
carried out on every fruits and vegetables independent of size and sophistication of the packinghouse.
Color sorting
These are common in fruits and vegetables and can be undertaken electronically. Fruits are usually
harvested within a range of maturity that needs to be uniform for sale. Harvesting within a narrow range
of maturity reduces color sorting. However, this is only possible for low-volume operations.
30
Waxing
Some fruits such as apples, cucumbers, citrus, peaches,

nectarines and others, are waxed for the following
reasons: to reduce dehydration, improve their postharvest
life by replacing the natural waxes removed by washing
and to seal small wounds produced during handling.
Waxes are also used as carriers of some fungicides or
just to increase shine and improve appearance. Different
types and formulae of waxes are available.
These can be applied as sprays or foams, or by immersion Figure 7: Waxing of Citrus by Spraying
and dripping or in other ways. Uniform distribution is
important. Soft brushes, rollers or other methods are used to ensure that application on the surface
of fruit is thorough and texture is even. Heavy application can block fruit gas exchange and produce
tissue asphyxia. Internal darkening and development of off-flavors and off-odors are some of the
characteristics. It is very important that waxes are approved for human consumption.
Degreening
The main causes of greening are climatic conditions before harvest. For example, citrus often reaches
commercial maturity with traces of green color on the epidermis (flavedo). Although not different from
fruits with color, consumers sense that they are not ripe enough and have not reached their full flavor.
Degreening consists of chlorophyll degradation to allow the expression of natural pigments masked by
the green color. In purpose built chambers, citrus fruits are exposed from 24 to 72 hours (depending on
degree of greening) to an atmosphere containing ethylene (5-10 ppm) under controlled ventilation and
high relative humidity (90-95%). Conditions for degreening are specific to the production area. Artés
Calero (2000) recommends temperatures of 25-26 °C for oranges, 22-24 °C for grapefruit and lemon
and 20-23 °C for mandarins.
Controlled ripening
Maturity at harvest is the key factor for quality and postharvest life. When shipped to distant markets,
fruits need to be harvested slightly immature (particularly climacteric ones) to reduce bruising and
losses during transport. Prior to distribution and retail sales, however, it is necessary to speed up and
achieve uniform ripening. The main reason for this is so that product reaches consumers at the right
stage of maturity. As with degreening, ethylene is used but at higher concentration. Banana provides
a typical example of this type of operation. It can however, also be carried out on tomatoes, melons,
avocados, mangoes and other fruits.
Controlled ripening is performed in purpose built rooms where temperature and relative humidity can
be controlled and ethylene removed when the process has been completed. The process involves initial
heating to reach the desired pulp temperature. This is followed by an injection of ethylene at the desired
31
concentration. Under these conditions, the product is maintained for a certain amount of time followed
by ventilation in order to remove accumulated gases. On completion of the treatment, the temperature is
reduced to the desired level for transportation and/or storage. Ethylene concentration and exposure time
are a function of temperature, which accelerates the process.
Table 7: Conditions for controlled ripening of some fruits
Ethylene concentration Ripening tempera- Exposure time to these conditions

(ppm) ture °C (hr.)
Avocado 10-100 15-18 12-48
Banana 100-150 15-18 24
Honeydew 100-150 20-25 18-24
Melon
Kiwifruit 10-100 0-20 12-24
Mango 100-150 20-22 12-24
Stone fruits 10-100 13-25 12-72
Tomato 100-150 20-25 24-48
(Source: Thompson, 1998)
Pest and disease control
Different treatments are performed to prevent and control pests and diseases at postharvest level.
Fungicides belonging to different chemical groups are widely used in citrus, apples, bananas, stone fruits
and other fruits. Must have a fungi static activity. This means that they inhibit or reduce germination
of spores without complete suppression of the disease. Chlorine and sulfur dioxide are amongst those
most widely used.
Chlorine is probably the most widely used sanitizer. It is used in concentrations from 50 to 200 ppm
in water to reduce the number of microorganisms present on the surface of the fruit. However, it
does not stop the growth of a pathogen already established. Table grapes are usually fumigated with
sulfur dioxide to control postharvest diseases at a concentration of 0.5% for 20 minutes followed by
ventilation. During storage, periodic (every 7-10 days) fumigations are performed in concentrations
of 0.25%. During transport, pads impregnated with sodium metabisulfite can be used inside packages.
These slowly generate sulfur dioxide in contact with the humidity released by fruits.
Gas fumigation is the most important method for eliminating insects, adults, eggs, larvae or pupae.
Methyl bromide was probably the most widely used fumigant for many years but it is banned in most
countries. It has been replaced by temperature (high and low) treatments, controlled atmospheres, other
fumigants or irradiation.
It is also possible to prevent some postharvest physiological disorders with chemical treatments. For
example, calcium chloride (4-6%) dips or sprays for bitter pit in apples. Other methods include dipping
or drenching fruits in chemical solutions to avoid storage scalds or other disorders. Similarly, the addition
32
of low concentrations of 2.4-D to waxes assists in keeping citrus peduncles green.
Temperature treatments
Heat treatment can be used in low temperature tolerant fruits (apples, pears, kiwifruit, table grapes, etc.)
and other potential carriers of quarantine pests and/or their ovipositors. Exposure to any of the following
combinations of temperatures and time is provided in the following recommendations.
Heat treatments like hot water dips or exposure to hot air or vapor have been known for many years
for insect control (and for fungi, in some cases). When restrictions were extended to bromine based
fumigants, however, heat treatments were reconsidered as quarantine treatments in fruits such as
mango, papaya, citrus, bananas, carambola and vegetables like pepper, eggplant, tomato, cucumber and
zucchinis. Temperature, exposure and application methods are commodity specific and must be carried
out precisely in order to avoid heat injuries, particularly in highly perishable crops. On completion of
treatment, it is important to reduce temperature to recommended levels for storage and/or transport.
Hot water immersion requires that fruit pulp temperature is between 43 and 46.7 °C for 35 to 90 minutes.
This depends on commodity, insect to be controlled and its degree of development (U.S. E.P.A., 1996).
Dipping in hot water also contributes to reduced microbial load in plums, peaches, papaya, cantaloupes,
sweet potato and tomato (Kitinoja and Kader, 1996) but does not always guarantee good insect control
(U.S. E.P.A., 1996). For the export of mangoes from Brazil, it is recommended that dipping is performed
at 12 cm depth in water at 46.1 °C and for 70-90 minutes (Gorgatti Neto, et al., 1994).
Many tropical crops are exposed to hot and humid air (40-50 °C up to 8 hours) or water vapor to
reach a pulp temperature which is lethal to insects. Hot air is well tolerated by mango, grapefruit,
Navel oranges, carambola, persimmon and papaya. Similarly, vapor treatments have been approved by
the USDA-APHIS (U.S. Department of Agriculture, Animal and Plant Health Inspection Service) for
clementines, grapefruits, oranges, mango, pepper, eggplant, papaya, pineapple, tomatoes and zucchinis
(U.S. E.P.A., 1996).
Sprout suppression
In potatoes, garlic, onion and other crops, sprouting and root formation accelerate deterioration. They
also determine the marketability of these products. This is because consumers strongly reject sprouting
or rooting products.
After development, bulbs, tubers and some root crops enter into a “rest” period. This is characterized
by reduced physiological activity with non response to environmental conditions. In other words,
they do not sprout even when they are placed under ideal conditions of temperature and humidity.
Different studies show that during rest, endogenous sprout inhibitors like abscisic acid predominate
over promoters like gibberellins, auxins and others. This balance changes with the length of storage to
get into a “dormant” period. They will then sprout or form roots if placed under favorable environmental
conditions. There are no clear-cut boundaries between these stages. Instead, there is a slow transition
33
from one to the other as the balance between promoters and inhibitors change. With longer storage
times, promoters predominate and sprouting takes place.
Refrigeration and controlled atmospheres reduce sprouting and rooting rates but because of their costs,
chemical inhibition is preferred. In onions and garlic Maleic Hydrazide is sprayed before harvest while
in potatoes CIPC (3-chloroisopropyl-Nphenylcarbamate) is applied prior to storage as dust, immersion,
vapor or other forms of application. As CIPC interferes with periderm formation, it must be applied after
curing is completed.
Gas treatments before storage
Different studies have shown that exposure to carbon dioxide rich atmosphere (10-40% up to week)
before storage, contributes towards maintaining quality in grapefruits, clementines, avocados,
nectarines, peaches, broccoli and berries (Artes Calero, 2000). Control of insects is possible with higher
concentrations (60-100%). The effect of this gas is not well understood. What is known is that it has an
inhibitory effect on metabolism and ethylene action and the effect is persistent after treatment. Also, at
higher concentrations (> 20%) there is difficulty in spore germination and growing of decay organisms.
Similarly, exposure to very low oxygen atmosphere (< 1%) also contributes towards preserving quality
and controlling insects in oranges, nectarines, papaya, apples, sweet potatoes, cherries and peaches (Artés
Calero, 2000). Lowering oxygen concentration reduces respiratory rate and the whole metabolism.
4. Packaging
Packaging materials can be classified into two

main groups: (1) Bulk packaging materials used for
transport, hauling and wholesale marketing, and (2)
retail packaging. Regardless of their classification,
packaging materials should be convenient to handle,
provide protection from mechanical damage and
allow air circulation. Retail packaging should in
addition contain information about the contents
(such as volume, source, and country of origin), Figure 8: Wooden Crates for Fruits
be attractive and provide convenience to the consumer (for example resalable, convenient to carry).
Some markets may also specify that packaging materials be recyclable, reusable or biodegradable.
Bulk packaging materials include plastic or wooden crates and bins. Bins are usually larger than crates,
facilitate the efficient handling of produce and require equipment such as forklifts or hoists for handling.
The depth of these containers should not, however, induce compression damage. For manual handling,
crates should not have a capacity exceeding 23 kilograms (50 pounds) (CAC 1995c). Overly large or
overfilled crates are difficult to handle and can cause physical injury to workers, produce damage and
the collapse of containers. On the other hand, under filled containers can result in vibration damage
as produce is free to move around during transit, particularly at the top layers in a package. Cost is
34
a prime consideration in selecting packaging for retail, but it should not be the sole criterion. Other
considerations include availability, market requirements and ability to provide physical protection.
Baskets – dried leaves and bamboo strips are woven into baskets that are widely used for hauling and
wholesale marketing.
These are readily available in many local markets, are light in weight and are inexpensive. They do not,
however, offer physical protection against compression or impact and may damage the fruit through
cuts and punctures due to sharp edges and points. It is a sensible practice to line the baskets with
newspaper or polyethylene sheets in order to minimize physical damage. Wooden/plastic crates and
bins offer greater protection against physical stress and can be stacked in several layers. Rough edges
and splinters of wooden crates can, however, injure produce. Wooden crates and bins are also heavy
and are difficult to clean and sanitize. Plastic crates approach the ideal for produce handling in that they
are: lightweight, convenient to handle, easy to clean, reusable, stackable and nestable. When nested, the
reduction in volume should be in the range of 2:1 or 3:1 to reduce the cost of returning empty crates.
Disadvantages include theft, non-biodegradability and
cost, the latter making them unsuitable for export. The
cost of returnable plastic crates can be recovered after
eight to ten uses. They can, however be reused up to
100 times. Users of plastic crates indicate that pilferage
is approximately 5-25 percent if a security deposit is
not required or if crates can be used for other purposes.
A deposit should be at least as high as the cost of a
new container to discourage theft and to replace lost
containers (Fraser 1995).
Figure 9: Fiberboard Cartoons
Fiberboard cartons – these are preferred for export. They can be manufactured in various shapes and
sizes, are lightweight, clean and are printable. The cost of the carton is a disadvantage, especially if the
material must be imported.
Fiberboard cartons for produce that passes through hydro cooling, that is packed in a wet condition, or
is packed with icemust be treated with wax or must have a water-resistant coating. Fiberboard material
tends to absorb moisture, especially under high-humidity conditions, resulting in a loss of compression
strength. At 90 percent RH, untreated fiberboard can lose 50 percent if its strength (CAC 1995c).
Plastic films and trays are also used for retail packaging. Modified atmosphere packaging (MAP) has
long been used to extend the shelf-life of many fresh and fresh-cut commodities. Under MAP, O2
concentration is brought down to levels (typically 3-5 percent) that are sufficient to decelerate respiration.
This extends the shelf-life, allowing produce to reach distant markets and increasing availability beyond
the normal harvest season. A wide range of materials for MAP are available; the most commonly used
are polyethylene and polypropylene films. Correct selection of film thickness and material is needed to
avoid anaerobic conditions in MAP (O2) containers. When used for this purpose, they are designed as
35
single service containers. The size of the container may vary according to the degree of mechanization in
the supply chain, produce characteristics and market preferences. The dimensions of the container must
maximize the quantity of produce it can contain, without becoming too heavy or unwieldy. Containers
that are manually handled should not be too heavy when filled, otherwise they can cause back injury to
workers on lifting. For mechanized systems, larger containers can be used as long as this does not result
in compression damage to the commodity. If containers are to be used as retail displays, they should
be shallow enough to display produce in single layers only, because retailers and consumers dislike
‘hidden’ produce.
5. Refrigeration
The refrigeration system has two stages viz., Pre cooling and Cold storage.
Pre Cooling:
Cold storage facilities, refrigerated trailers and refrigerated trucks are often only designed with enough
cooling capacity to maintain their loads at a set temperature. This means that the commodity must
already be at the desired temperature when loaded into the storage room or cargo truck. If the commodity
is still maintained at field temperature, the refrigeration unit will be overworked and may not succeed
in reducing produce temperature to the desired level (also known as the set point temperature). In some
cases, cooling may not occur if the commodity is respiring too rapidly and the volume is large enough
to overwhelm the refrigeration system.
Produce must, therefore, be pre-cooled as soon as possible after harvest and prior to refrigerated transport
or storage.
A 12-metre (40-foot) refrigerated trailer with a cooling capacity of 42,000 kJ/hour can contain about
11 250 kilograms of mangoes. The heat to be removed from a material (Q) can be estimated using
Equation 2-1 where, m = weight of the material (kg), Cp = specific heat (kJ/kg/K), and ΔT = change in
temperature.
Q = mCpDT (2-1)
For a fruit (specific heat of 3.56 kJ/kg/K) the fastest cooling time needed to bring fruit temperature from
a field temperature of 30oC down to its optimum level of 13oC can be calculated as follows:
Q = (11 250 kg) (3.56 kJ/kg/K)(30-13)K = 680 850 kJ
The fastest cooling time that could be achieved would now be 680,850 kJ divided by 42,000 kJ/hour or
approximately 16 hours. This cooling time is too long and could give the fruit sufficient time to ripen,
thereby reducing its shelf-life. Furthermore, the actual cooling time would probably be significantly
longer because this rough estimate does not take into consideration actual conditions during cooling (for
example, air circulation patterns, or packaging materials also need to be cooled down).
36
If pre-cooling time is known, Equation 2-1 can also be used to determine the required cooling capacity.
Using the previous example for a desired pre-cooling time of 5 hours:
Q = (11 250 kg) (3.56 kJ/kg/K (30-13) K/ (5 h) = 136 170 kJ/h = 3.78 kW
The value of 3.78 kW represents the cooling capacity needed to cool the fruit down from 30ºC to
13ºC. A factor of 25 percent is added to the calculated value for cooling capacity to take into account
heat coming from produce respiration, packaging materials, workers and air leakage from doorways.
Therefore, the total refrigeration capacity required is 47.2 kW (Picha 2004).
Methods of pre-cooling include room cooling, forced air cooling, hydro cooling, vacuum cooling and
package icing. The method to be used will depend on the characteristics of the commodity and the
resources of the operator.
Water and ice used in cooling operations should be considered as potential sources of microbial
contamination. Reuse of water to cool continuous loads of produce increases the risk of cross-
contamination. For example, contaminated produce from a single container going through a cooling
process, as in batch hydro cooling, may result in the buildup of microorganisms over time in the cooling
water supply. Good manufacturing practices during pre-cooling include the following:
i. Proper temperature management– the choice of pre-cooling method should consider that
fruits and vegetables have varying temperature requirements for optimum quality. Many
pathogenic and food spoilage organisms do not thrive at low temperature.
ii. Use clean and sanitary ice and water– water and ice used in cooling operations are potential
sources of contamination, especially water reused during hydro cooling. Ice used for package
icing or for direct application to food should be produced from potable water. Water used
in ice-making should be periodically tested. Operators should contact ice suppliers for
information about the source and quality of their ice. Water in hydro coolers should be
changed as needed to maintain quality. Antimicrobials can be added in cooling water to
reduce the potential for microbial contamination of produce.
Cold Storage
After pre-cooling, produce must be immediately loaded into refrigerated trucks for shipment to market. In
situations when transport is delayed or sufficient volume needs to be accumulated before shipment, then
produce must be kept in storage at low temperature to avoid rewarming and to minimize deterioration.
Given that production volumes may not be sufficient and that several types of commodities maybe
handled by a packing facility, it is often not feasible to provide a dedicated storage room to each
commodity. The solution is to sort commodities into groups that are compatible with each other with
respect to temperature Secondary compatibility issues include RH, ethylene production and sensitivity
and odor emission and absorption.
37
Cold rooms should be equipped with calibrated thermostats and calibrated thermometers to ensure
proper temperature settings and to confirm that the actual temperature in the cold room is the same as
the temperature setting. When possible, actual product temperatures should be monitored.
In situations where a packing facility requires several cold storage units, the cost of investment may
be minimized by installing self-constructed insulated rooms. These rooms may be constructed using
double-walled plywood panels with polystyrene sheets for insulation. In situations where commodities
can be stored at temperatures above 10ºC, residential air-conditioners are less expensive options than
are packaged systems (Thompson 1992). Plywood panels should be painted white with a smooth finish.
Factors to be considered during and after cold storage include:
• Chilling injury (CI) – low storage temperatures reduce respiration rates, ethylene production
and moisture loss. However, holding produce below optimum storage temperatures for
extended periods can result in CI. This is especially true for tropical produce that is sensitive
to chilling conditions. CI is impacted by time and temperature and, therefore, the effect of
temperature on CI is cumulative. Hence, holding produce at chilling temperatures for short
periods of time may not induce CI. For example, Carabao mangoes can be held below 12ºC
for two weeks or less without any adverse effects. However, extending the storage period
will induce CI, with symptoms usually expressed when fruits are brought out of storage
and allowed to ripen. Jicama yambeans stored at 0ºC and 5ºC showed less weight loss and
similar quality to those held at 15ºC or 20ºC for the first five days of storage. After two
weeks, Jicama yambeans stored at 0ºC or 5ºC were inedible, while those at 15ºC had fair to
poor visual quality (Barile and Esguerra 1984).
• Symptoms of CI include pitting of the peel, failure to ripen, wilting, loss of aroma and flavor,
increased susceptibility to disease and browning of the pulp or peel.
• These are manifestations of the physical and biochemical changes in the commodity that
include permeability of cell membranes, respiration rate and ethylene production.
• Condensation of moisture– condensation occurs when warm air comes in contact with the
cold surface of a commodity or container as it is brought out of storage. As the air cools,
its capacity to hold moisture in vapor form decreases, causing moisture to form on the
commodity in droplets. The temperature at which condensation occurs is referred to as the
dew point. Condensation enhances sprouting of bulb and tuber crops and favors disease
development when condensate allowed to remain on the commodity. To minimize the effects
of condensation, the following measures can be adopted:
Ø Provide blowers to hasten evaporation of condensed moisture; leaving gaps between

containers and pallets for better air circulation. Warm dry air is best for removing
condensation.
38
Ø Gradually bring the temperature of the commodity to ambient by setting the system
at progressively higher temperatures. The temperature of the commodity must be
higher than the dew point when it is removed from chilling conditions in order to
prevent condensation.
Ø If practical, produce can be brought out at night or early in the morning to take
advantage of lower dew point temperatures of the air.
The refrigeration equipment should conform to requirements laid down in national codes of practice,
insurance companies, as well as international recommendations (ISO R1662) (BS4434 1989/). Heat
leakage or transmission load can be calculated fairly using the known over-all heat transfer coefficient
of various portions on the insulated enclosure, the area of each portion and the temperature difference
between the cold room temperature and the highest average air temperature likely to be experienced
over a few consecutive days.
Heat infiltration load varies greatly with the size of the room, number of door openings, protection of
door openings, traffic through the doors, cold and warm air temperatures and humidity. The best basis
for this calculation is experience. The type of store has a marked influence on the heat load, as has the
average storage time. In comparing long-term storage, short-term storage and distribution operation
it can be found that there is a 15 percent increase in refrigeration load for the short-term storage as
compared to the long-term storage, whereas the refrigeration load in the distribution operations is in
the order of 40 percent higher than for long-term storage, due mainly to additional air exchanges. Most
large cold stores are equipped with 2-stage ammonia refrigeration installations. For smaller plants,
usually less than 6,000 kcal/h refrigeration capacity, approved refrigerant will probably be used in single
stage systems operating with thermostatic expansion valves. Such systems are thermodynamically less
efficient, but in areas where only staff with relevant refrigerant experience is available the system may
be preferred for service reasons.
The refrigeration system should be designed for high reliability, and easy and proper maintenance.
Once a cold store plant has been pulled down in temperature, it is expected to maintain this temperature,
literally, forever. Even maintenance jobs that need carrying out only every 5-10 years must be taken into
consideration.
4. Computer invoicing and dispatching to retail outlets and bulk order supplier:
When businesses purchase goods from a company and the goods are shipped to them, the business
receives them and that is receipt. Dispatch of goods is when that company ships out those goods
purchased from them by the businesses. Dispatching is the part of production control that translates
the paper work into actual production in accordance with the details worked out under routing and
scheduling functions. Dispatching deals with setting the production activities in motion through the
release of orders and instructions in accordance with previously planned timings as embodied in
production schedules. An invoice or bill is a commercial document issued by a seller to the buyer,
39
indicating the products, quantities, and agreed prices for products or services the seller has provided
the buyer. An invoice indicates the buyer must pay the seller, according to the payment terms. In the
cold storage there should be a different unit with weighing machines for this purpose. The dispatch
area should be clean and spacious to allow for the temporary storage of packed produce and for free
movement of loading staff and vehicles.
5.2 Source
Source of Plant and Machinery
Selection of plant and machinery is the most important decision for setting up a food processing unit.
All machinery and equipments used in the processing line should have proper efficiency. All the plant
and machinery should be erected in such a way that the material flow is unidirectional to avoid cross
contaminations. The machinery should not occupy more than 1/3rd of the total floor area for smooth
operation of labor. Various plant and machinery proposed for this model are discussed in this section.
1. Chain Pulley Block
Capacity: 5 Ton
Supplier: Max Industries, India
Supplier Product Code: HH2050
Price: 17910INR
Power Source: Hand Pulled
2. Motorized Conveyor for Bulk Material Handling
Supplier: AMC System Technology (Suzhou) Co., Ltd
Model No. – AMCRL006
Dimension (L*W*H) – Customized
Voltage – 110V/220V/380V
Power – 1500 W or Customized
Capacity – 1500kg or customized
Price – US $500 – 2,000
3. Hydrolic Pallet Truck
Supplier: Baoding Dali Hoisting Machinery Co. Ltd
Model No. – PDL -3T hand Pallet
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Price – US $137 – 149
4. Battery Operated Fork lift 2 MT
Supplier: Taizhou Ruyi Handling Machinary Factory
Model No. – CDD - S
Dimension (L*W) – 1150 * 180 mm
Capacity – 500 – 2000 kg
Price – US $2,000 – 8,000
5. Box Strapping Machine
Supplier: Henan Bedo Machinery Equipment Co. Ltd
Model No. – BD-001
Voltage – 220V
Power – 50 KW
Price – US $100 – 1000
6. Gantry Crane
Supplier: Henan Mine Crane Co. Ltd
Model No. – Gantry crane with hook
Voltage – 220V/380V
Price – US $1,000 – 50,000
7. Electronic Weighing Machine
Supplier: Yuvo
Model No. – 730
Voltage – 220V
Capacity – 1500kg
Price – US $80 – 130
8. Shrink Wrapping Machine
Supplier: Ruian Yongxin Machinery Factory
Model No. – BTH 450 + BM500L

41
Dimension (L*W*H) – 3850*1500*1300mm
Voltage – 220V/380V
Power – 50Hz
Price – US $1,000 – 27,000
9. Grading and Sorting Table
Supplier: Tianjin Sure International Trading Co. Ltd
Model No. – Sure -CBM
Dimension – 1000 - 10000mm
Voltage – Customized
Power – 0.18 – 2.5KW
Price – US $ 1,000 -50,000
10. Platform Type Scales
Supplier: Sanghai Uniweigh System (Tech)Co. Ltd
11. Tray Hand Wrapping Machine
Supplier: Shandong China Coal Group Ltd
Model No. – HW450
Dimension – 540*680*200mm
Voltage – 220V
Power – 270W
Price – US $50 -60
12. Dryer
Supplier: Henan Xingyang Mining Machinery Manufactory
Model No. – ZT
Dimension – Depends on the model
Voltage – 380V
Price – US $ 8,000 -100,000
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13. Washing Machine
Supplier: Zhengzhou Azeous Machinery Co. Ltd
Model No. – AUSNW
Dimension (L*W*H) – 3800*760*1200mm
Voltage – 380v/50hz/3phase
Power – 3.5KW
Capacity – 500kg – 4000kg/hr
Price – US $500 -30,000
14. Ethylene Generator
Supplier: Taizhou Nimbus Machinery Co. Ltd
Price – US $100 -800
5.3 Rate of Consumption of Fuel, Utilities &Consumables

Power Consumption
For this project about 225 KVA (180 KW) connections will be required. Depending on the requirements
of equipment to be installed in the facility, single-phase or three-phase service may need to be installed
by the power company. A backup power supply should be available to ensure that operations can
continue during a power interruption. Diesel generators are usually used for large applications; the unit
to be purchased should be sufficient to operate the entire facility.
Water Consumption
The water requirement for cleaning and washing will be approximately 10,000 liters per day based on
the processing capacity of 50 MT per day. Water is mostly required for washing and also in various
unit operations during processing. Apart from it, water will also be required for domestic consumption
purpose. The water should be clean and treated well for hardness before use. It is preferable to carry out
water testing from a reputed testing laboratory before setting up a plant.
Since water is in direct contact with the commodity, it should be of the highest quality. Water that is
recirculated should also be of high quality. Water from the final rinsing stage is, for example, filtered and
directed back or used directly in the initial dump tank or flume system for washing.
Recycling improves water utilization but may introduce new microorganisms and cause the buildup of
organic matter in the water, thus increasing cross-contamination. Water re-use should be in counter flow
to the production line, i.e., water used in the final rinse must be of the highest quality while water used
to remove field soil from the produce need not be of high quality. Washing water should be changed
43
as frequently as necessary to maintain sanitary conditions. Water contact surfaces such as dump tanks,
wash tanks, sprays and brushes should be cleaned and sanitized to ensure the safety of fresh produce.
Consumables
Chlorine– this is a commonly used sanitizer in most packing-houses; it is added to water at 50-200
ppm total chlorine at pH 6.0-7.5 for a contact time of 1-2 minutes. Chlorine when dissolved in water
generates hypochlorous acid (HOCl), the active compound that kills microorganisms.
Common sources of chlorine are sodium hypochlorite (NaOCl), calcium hypochlorite(Ca(OCl)2) and
chlorine dioxide (ClO2). NaOCl is also known as an ordinary bleaching agent or laundry bleach, while
Ca(OCl)2 is referred to as pool chlorine. NaOCl is generally marketed as a solution at a concentration

of 5.25 percent; Ca(OCl)2 is available in powder form but is not readily soluble in water. Undissolved
particles can injure produce. To avoid this problem, the powder can be dissolved in a small volume of
warm water prior to diluting to the appropriate concentration. Water circulation should be adequate and
continuous during the sanitizing process to ensure the uniform distribution of chlorine. Ritenour et al.
(2002) recommended a constant free chlorine concentration of 100-150 ppm maintained at a pH range
of 6.5-7.5 for sanitizing purposes. At a minimum, chlorine levels should be monitored on an hourly
basis. Time constraints during packing-house operations can, however, result in inadequate testing of
water quality.
Hydrogen peroxide– this is classified by the United States Food and Drug Administration(FDA) as
a ‘Generally Regarded as Safe’ (GRAS) compound. The recommended level of usage is 0.27-0.54
percent (Biosafe Systems 2002). Hydrogen peroxide can be applied under ambient conditions or at high
temperatures (40ºC) without loss of effectiveness. It can, however, cause browning or bleaching in some
vegetables.
Peroxyacetic acid– this is a strong oxidant formed from hydrogen peroxide and acetic acid. It is highly
soluble in water and leaves no known toxic breakdown residues or products. It is less affected by organic
matter than chlorine and has broad-spectrum activity. Activity is greatly reduced at pH >7-8. Ozone –
a water-soluble gas that is a very strong oxidizing agent and sanitizer and has the ability to diffuse
through biological cell membranes. It is also a GRAS chemical and is currently legal for food contact
applications. Concentrations of 0.5-2.0 ppm are effective against pathogens. Ozone readily decomposes
in water with a half-life of 15-20 minutes (Sargent et al. 2000).
Electrolyzed (acidic or alkaline) water– this is generated by electrolysis of a dilute solution of sodium
chloride. Acidic electrolyzed water has a pH of 2.6-2.8 and also includes hypochlorous acid as a
constituent, thereby providing strong antibacterial effects (Kim et al. 2001).
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5.4 Raw Materials Consumption

The raw material required would be fruits, which are directly procured from the farmers. The main
consumables for this unit are packaging material, ethylene gas and potassium permanganate for which
the value has been estimated as 1% of the raw material cost as reflected in the table Raw Materials
Consumption.
As the fruits are highly perishable in nature, raw material stock only for 7 days is considered for
assessment of working capital. Some antimicrobials are also used. Antimicrobials reduce the microbial
population in water and on the surface of produce by 10- to a 100-fold. Commonly used antimicrobials
are written above under the consumables.
5.5 Manpower Requirements and Organization Chart

A total no. of 109 employees will be needed to operate the plant. Out of which 58 employees will be
engaged in administration and the rest will be looking after the production process. The breakdown of
manpower and incidence of salaries & wages are shown in the table of Manpower Requirement.
5.6 Specification of the Product with the Byproduct if any

The final product for this unit will be fresh fruits that have been stored in the cold storage for a specific
period. No new product will be produced, as the unit will be dealing with the cleaning, grading and
storing. As a result there will be no by-product at all. The unsorted product has to be sorted out properly
and then after making some treatments the final product would be stored in the cold storage.
5.7 Extent of technical assistance needed including training

Although food manufacturing production jobs don’t typically require formal education, a certificate
in food science introduces the fundamental concepts of food production and prepares for entry-level
positions in the food manufacturing industry. These programs can be completed in a few weeks of study.
The organization can sponsor these types of coursework for their employees to develop their skill.
45
6.0 PLANT LOCATION AND INFRASTRUCTURE

The ideal location for this plant will be Jigmeling in Sarpang dzongkhag as this dzongkhag produces
the highest amount of fruits in Bhutan. Sarpang Dzongkhag is situated in the south-central part of
the country and shares its 200
kilometers southern border with the
Indian state of Assam.
The main processing unit would

be located there with the nodal
collection centres would be at
Zhemgang, Trongsa, Tsirang,
Dagana and Chukha.
The proposed industrial estate in

Sarpang Dzongkhag is Jigmeling.
The total area earmarked for
Jigmeling industrial estate
development is 733 acres. Jigmeling is located in 15 kilometers west of Gelephu. The area has already
seen a vibrant urban growth as there are Police Training Centre, Vocational Training Institute (VTI),
Hydropower Service Centre (HSC), Power sub-station, domestic airport and Central Bhutan Regional
Referral Hospital, which are already being positioned in the area.
Since the Dzongkhag is close to the Indian markets, it has been the commercial hub for the central
region of the country. The main economic activity of the dzongkhag is export of oranges to Bangladesh
and ginger & areca nuts to India.
6.1 Availability of Raw Materials

Plant location largely depends upon the availability of raw material. For this unit the main raw materials
will be the fruits. So, the plant should be set up in such a location where the production of fruit is
maximum. Primarily five industrial estates have been selected for setting up industries. Production of
fruits in these estates is given in the following table:
Table 8a: Production of Fruits
Samdrup Jongkhar Mongar Samtse Sarpang Chhukha

(MT) (MT) (MT) (MT) (MT)
Apple 1 24 0 0 414
Mandarin 2842 2723 2877 15389 2089
Areca nut 452 38 2954 3915 1104
Mango 37 110 20 70 20
Peach 330 131 69 44 68
46
Plum 45 96 9 21 14
Walnut 50 29 5 1 9
Banana 108 110 373 560 123
Guava 17 108 93 103 20
Pineapple 17 108 93 103 20
Total 3899 3477 6493 20206 3881
(Source: Agricultural Statistics 2011)
From the above table it can be said that the plant can be set up in Sarpang dzongkhag. The desired
mix of fruits that could be considered for processing are mandarin, banana, guava and pineapple –
approximately in the ratio of 4:2:1:1.
The vegetable production in Sarpang could also be an indicator of the types of vegetables to be processed.
Table 8: Production of Vegetables
Vegetable Potato Radish Cabbage Chilli Ginger

Total(MT) 471.79 178.37 29.88 71.75 228.66
(Source: Dzongkhag wise Inventory of Resources, 2005 – Ministry of Agriculture)
The desired mix of vegetables that could be considered for processing are potato, radish, chilly and
ginger – approximately in the ratio of 4:1:1:2.
6.2 Availability of Electricity

Jigmeling with the development of 10,000 MW will get continuous and non-stop power supply. The
Bhutan Power Corporation (BPC) has already been allotted land within the estate to come up with
a power station which will help serve the industrial estate.As of 2013, Bhutan has 5,021.27 km &
104.41 km of overhead and underground high-tension lines respectively. (Source: Statistical Yearbook
of Bhutan, 2014)
6.3 Topography, Hydrology & Seismology Data Requirement

Topography, Hydrology & Seismology of the location must be checked before setting up the
manufacturing plant.
Topography: Topography is a detailed map of the surface features of the land. It represents a particular
area in detail, including everything natural and manmade- hills, valleys, roads or lakes.
An objective of topography is to determine the position of any feature or more generally any point
in terms of both horizontal and vertical coordinate system such as latitude, longitude, and altitude.
Identifying (naming) features and recognizing typical landform patterns are also part of the field. A
topographic study may be made for detailed information about terrain (vertical & horizontal dimension
47
of land surface) and surface features is essential for the planning and construction of any major civil
engineering, public works, or reclamation projects.
Hydrology: Hydrology is the scientific study of the movement, distribution and quality of water on
Earth including the hydrologic science, water resources and environmental watershed sustainability.
Hydrology is subdivided into surface water hydrology, groundwater hydrology (hydrogeology), and
marine hydrology.
Application of Hydrology
• Determining the water balance of a region.
• Determining the agricultural water balance.
• Mitigating and predicting flood, landslide and drought risk.
• Real-time flood forecasting and flood warning.
• Assessing the impacts of natural and anthropogenic environmental change on water

resources.
• Assessing contaminant transport risk and establishing environmental policy guidelines.
Seismology: Seismology is the scientific study of earthquakes and the propagation of elastic waves
through the Earth or through other planet-like bodies. The field also includes studies of earthquake
environmental effects, such as tsunamis as well as diverse seismic sources such as volcanic, tectonic,
oceanic, atmospheric, and artificial processes (such as explosions). Seismic waves are elastic waves
that propagate in solid or fluid materials. They can be divided into body waves that travel through the
interior of the materials; surface waves that travel along surfaces or interfaces between materials; and
normal modes, a form of standing wave.
Seismological instruments can generate large amounts of data. Systems for processing such data include:
• CUSP (Caltech-USGS Seismic Processing)
• RadExPro seismic software
• SeisCom
6.4 Availability of Land

The area of the Dzongkhag stretches from Lhamoy Zingkha in the west to Manas National Park in the
east. It encompasses a total geographical area of approximately 2,288 sq. km. Its topographic features
have undulated terrain with an elevation ranging from 200 m to 3,600 m above mean sea level.
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6.5 Availability of Transportation Facility

The Government, in order to promote and develop the surface transport, with emphasis on safety,
formulated the Roads Safety and Transport Act, which became operational since October 1997.
All Gewogs of the dzongkhag are connected by vehicle road except Nichula, Dovan, Deorali, and
Lhamoyzingkha. Some communities in these Gewogs are located more than threeday’s walk from the
road head. Druk Air, the national airline was founded in April 1981 and was commercialized in February
1983. It is a Government owned airline run by the Druk Holding Investment. Bhutan established its first
international air links with Kolkata, followed by six destinations in South Asia, including Bangkok.
Druk Air Corporation Limited introduced domestic flights to Bumthang, Younphula(Trashigang) and to
Gelephu (Sarpang) in 2011
6.6 Availability of Ancillary Units

Ancillary unit is an industrial unit which manufactures parts or intermediaries, or provides services. A
large chunk of its production or services is used by another industrial taking. An ancillary unit is typically
small - whose investment in fixed assets in plant and machinery, does not exceed Nu. 7.5 million. So, a
farmer’s cooperative growing apples or any other fruits, manufacturer of jam, jelly, pickle, juice could
be the ancillary units for this unit.
6.7 Availability of Housing, Schooling and Hospital Facilities

Housing
The present location of the

Sarpang town has been declared
a disaster prone area after three
severe floods hit the town
in 1996, 2000 and 2007. An
area about 2 km away at Rani
Bagan has been earmarked by
the government and the plan
approved for reconstructing the
town there. The plan has been
approved by the government
and the reconstruction workis
expected to begin in 2015. Figure 11: Housing Facility at Sarpang Dzongkhag
49
Schooling:
There are a total of 16 schools in the Sarpang dzongkhag.

Some of the schools have the facility for boarding for
students. The types of schools in the dzongkhag are
given in the following table
Figure 12: Gelephu Higher Secondary School
Table 9: Number of Schools, Institutes & Centres, Bhutan, 2015
S. No. Type of School No.

1 Community School 4
2 Primary School 6
3 Junior High School 2
4 High School 4
(Source: Bhutan Majestic Travel, 2015)
Hospital Facilities:
Health Care is delivered in a totally integrated three-tiered system with National Referral Hospital at the
apex, regional referral hospitals, district hospitals, and Basic Health Units (BHUs) at the Community
Level. BHUs serve remote populace and are staffed by well-trained health personnel who are equipped
to treat minor ailments and advice on preventive measures to avoid the spread of communicable diseases.
Extended Health Centres such as Out Reach Clinics (ORCs) and Sub-posts support these BHUs. There
are also numbers of special health programs in Bhutan administered by the Ministry of Health.
The types of facilities available in Sarpang dzongkhag is given below
Table 10: Health Facilities
S. No. Facility Type No.

1 Hospital 0
2 BHUs 3
3 Malaria centre 1
(Source: Bhutan Majestic Travel, 2015)
50
6.8 Communication Facilities

Sarpang is one of the oldest towns in the country with access to motorable roads as far as early 1950s.
Bhutan Telecom Limited (BTL), Tashi Info Comm Limited (TICL), Samden Tech and Drukcom are
the four Internet Service Providers (ISPs) in the country. Bhutan Telecom Limited is the sole provider
of fixed-line telecommunication services while cellular mobile services are provided by B-Mobile
(Bhutan Telecom Limited) and Tashi-Cell. With the exception of Bhutan Telecom, all other ISPs are
private sector ventures. This Dzongkhag has excellent postal & telecommunication facilities. Postal
service consists of 2 post offices and for telecommunication there are 2 telephone exchanges, 1,619
mobiles users and 1,939 households with telephone connection (Source: Dzongkhag wise distribution
of Resources, 2006).
6.9 Presence of Approach Road

Presence of approach road from and to the
plant must be taken into consider before
setting up the plant.
Figure 13: Road Connectivity
6.10 Factory layout plan
51
7.0 ENVIRONMENTAL ASPECTS

Environmental aspects are of high importance during setting up any plant. These aspects play a vital
role in the ecological balance. Some methods are given below that will help to make the environment
free from pollution.
1. Waste Management
Waste produced by the facility should not contaminate the environment or the finished product. A waste
management program should identify the different forms of waste that are generated during operations,
as well as activities of personnel. Following table provides some guidelines on the proper management
of waste products.
Table 11 : General guidelines for managing waste of the packing facility
Item Guidelines for Management

Waste receptacles Item must be covered and located far from packing and storage areas; item must
be easily accessible.
Wet waste (fruit and Dispose using metal or plastic receptacles with tight-fitting lids. Waste should be
vegetable rejects, removed daily and measures taken to prevent decay.
trimmings)
Dry waste (paper, Use metal or plastic receptacles with tight-fitting lids; multiple receptacles should
plastic, metal, glass) be used to segregate waste and promote recycling
Floor waste Must be removed immediately and segregated into wet or dry waste, the floor
should be cleaned and sanitized regularly.
Containers/ packaging Must not be used for storing produce; empty containers and packaging should be
for raw materials segregated or disposed of immediately
Used containers for Must not be used for storing chemicals, fuel, oil, other non-food items.
finished products
Used chemical solu- Only registered chemicals should be used; follow disposal instructions on the
tions label. Do not pour directly into water bodies (lakes, rivers, canals).
(Source: FAO Report, 2012)
An alternative method also exists for disposing of waste fruits. This includes digging the ground, putting
the fruits inside the deep hole under the ground and levelling the ground again by roller. This process
helps to remove the bad smell off and decompose the rotten fruits.
2. Pest control
Pests commonly found in a packing facility can be classified into insects (flies, cockroaches),rodents
(rats), reptiles (snakes, lizards), arachnids (spiders) and birds. Stray cats and dogs are also sources of
contamination (faecal matter, animal hair and parasites such as lice and ticks).
Maintaining effective control of pests is necessary to prevent disease and contamination. If pesticides are
used for controlling pests, the method of application should not contaminate raw materials, packaging
52
materials or finished product. Only experienced and licensed contractors should be employed for these
pest controlling activities. Use of rodent bait within the packing facility should not be allowed. If
unavoidable, all materials should be removed before application of the bait.
Pest control measures
1. Hygienic conditions should be maintained in the areas immediately surrounding the packing
facility. They should be litter-free and garbage should be stored in closed receptacles. Grassy and
weedy areas can serve as breeding grounds for pests and should be trimmed on a regular basis.
2. Unused bins, containers and equipment

should not be allowed to accumulate
inside the facility.
3. Scheduled inspections should be

conducted of all areas in the packing
facility for evidence of pest activity as
well as for identifying potential nesting
or hiding places.
Figure 14: Pest Control
4. Produce and equipment should be kept 50 centimetres away from walls to allow personnel to
clean and inspect for infestation on all sides of the equipment.
5. Screened windows and vents should be installed and holes in walls, floors and doors must be
blocked to prevent the entry of pests.
6. Traps or bait used for the eradication of pests must be placed in locations that will not contaminate
produce or packaging materials. Traps should be inspected and cleaned on a regular basis. Trapped
pests should be disposed of humanely.
3. Drainage System
Drains should be constructed in order to

facilitate drainage, especially in areas where
floors are subject to flood-type cleaning
or where operations discharge water or
liquid waste on the floor. Drains should
flow from the end of the packing line to
the receiving area of raw materials to avoid
contamination.
Figure 15: Drainage and Cleaning of Industrial Wastes
This chapter covers the environment management aspects for the project. The degree of detail is based on
the Reference Document, Environment Assessment Act, 2000 and the Regulation for the Environmental
Clearance of Projects, 2002. Reference has also been made to the Procedures for Project Review in the
53
NEC guidelines and rules and regulations for establishment and operation of Industrial and commercial
ventures in Bhutan, 1995. In accordance to these, for this project an Environment Assessment (EA)
document including Environment Management Plan (EMP) and a monitoring plan shall be required.
Since the impacts of the project are known, an Initial Environmental Evaluation is not required.
This report includes characterization of environmental consequences due to various project activities,
both during the construction phase as well as the operational phase and measures to mitigate them. The
elaboration of these features shall meet the requirements of EA document. The environmental elements
considered for this purpose are shown in the following table
Table 12: Elements considered for environmental impacts
Element Element Element

1 Land Use 2 Soil 3 Ecology
Noise Quality and
4 Subsidence and Landslide 5 6 Vehicular Movement
Ground Vibration
7 Water Resources 8 Hydrology 9 Water Quality
10 Air Quality 11 Solid Waste 12 Human Settlement
Site of Cultural Heritage
13 Socio-economic Conditions 14 Aesthetics 15
and Scenic Importance
Environmental Impacts
The environmental impacts that are likely to arise out of the proposed project, during their construction
and operation phases, are summarized in the sub-sections that follow.
During Construction Phase
Table 13: Environmental impacts during construction phase
S. No. Attributes Problem Impacts Due to Plant

Degradation in land values due to construction waste & construction silt
1 Land Use
runoff.
Loss of soil due to clearing, excavation, soil removal, road construction,
2 Soil
etc.
3 Ecology Encroachment in ecology; loss of flora and fauna.
4 Water Resources Depletion of ground water resources, if used.
No effect of domestic waste, if a sewage treatment plant will be installed
5 Water Quality
for the labour camp as well as the plant.
6 Air Quality Fugitive emission and dust impair air quality.
7 Noise Quality Increase in noise levels.
Vehicular Movement Traffic congestion/accidents and adverse effects on air quality & noise
8
levels
9 Solid waste Increased excavated soil, debris, garbage, etc., at the construction site.
54
10 Aesthetics Depreciation of environmental aesthetics by project structures.

Site of Cultural, Impact on the site of Cultural, Historical and Scenic Importance, if avail-
11 Historical and Scenic able
Importance
During Operation Phase
Table 14: Environmental impacts during operation phase
S. No. Attributes Due to Plant

1 Land Use Area is industrial/agricultural land.
2 Soil Positive impact due to horticulture and plantation.
No major impact due to vegetation and plantation in the surrounding
3 Ecology
area.
Subsidence and Land-
4 No impact.
slide Problems
5 Water Resources Depletion of water resources due to water withdrawal.
Discharge of sewage and storm water run-off may cause deterioration
6 Water Quality
of water quality.
Increase in TSPM and RPM levels and impairment of ambient air qual-
7 Air Quality
ity.
8 Noise Quality Increase in noise level in the surrounding area.
9 Vehicular Movement Traffic congestion/accidents in conjunction with loss in air quality.
10 Solid Waste Inappropriate disposal of garbage/ sewage could be hazardous.

11 Aesthetics Loss in environ-aesthetics to some extent.
Site of Cultural,
Impact on the site of Cultural, Historical and Scenic Importance, if
12 Historical and Scenic
available
Importance
13 Human Settlement No impact as no relocation/resettlement required if industrial area.
Socio-Economic Increased economic activities in the region resulting in additional jobs.

14
condition Improvement in quality of life of people.
Environmental Management
The mitigation measures including prevention and control for each environmental component have
been delineated in the sub-sections that follow.
55
During Construction Phase
Table 15: Mitigation measures during construction phase
S. No. Attributes Mitigation Measures Proposed at Plant

1 Land Use Plantation and green belt development shall commence.
2 Ecology Plantation and vegetation shall commence
3 Water Resources Controlled use of water resources
Debris shall be isolated from waste water and disposed off separately.
4 Water Quality
All waste shall be treated in septic tanks and ETP.
Regular water sprinkling at the construction site. Construction materials
5 Air Quality
shall be totally covered during transportation.
Use of silencers, noise isolators etc. in machines. Use of equipment,
6 Noise Quality
which keep noise levels within limits prescribed by regulatory agencies.
Sewage treatment plant will be installed in the colony as well as at the
7 Solid Waste
plant.
Vehicular Move-
8 Proper metallic access road will be constructed upto the site.
ment
9 Aesthetics Construction activities commensurate with landscaping in the area.
During Operation Phase
Table 16: Mitigation Measures During Operation Phase
S. No. Attributes Mitigation Measures Proposed at Plant

1 Land Use Development of green belt in and around the plant.
2 Soil Tree plantation all around the plant.
3 Ecology Development of green belt in and around the plant.
There shall be a perpetual demand on water resources. There will not be any
substantial requirement of water at the plant other than for sanitation and
Water Re-
4 general cleaning purposes. The water requirement in the plant will have no
sources
adverse effect on the water source and the water required at the plant can be
adequately met from the current allocation to the plant from the community.
The plant shall take into consideration the local geological, geomorphologi-
5 Hydrology
cal and hydro-geological settings.
There will be substantive generation of waste water at the plant premises
Water Qual-
6 besides the use at the staff quarters for sanitation purposes. This waste water
ity
will be collected in septic tanks.
Provision of suitable bag filters for dust control. Provision of leak proof and
properly covered transport equipment to prevent dust from being airborne.
Adequate dust suppression and extraction facilities at material handling and
7 Air Quality
transfer points. Provision of green belt around the plant. Provision of a well-
equipped workshop for regular maintenance of vehicles in order to control
emissions.
56
Noise abatement at source by choosing machinery and equipment suitably.

Noise Quality Proper mounting of equipment and ventilation systems. Provision of noise
8 and Ground insulating enclosures or padding, wherever possible. Provision of personal
Vibration protective equipment for workers. Dense belt of trees to act as acoustic barri-
ers.
Vehicular Provision of wide tar/concrete road. Provision of a well-equipped workshop

9
Movement for regular maintenance of vehicles in order to control emissions.
No solid waste will be generated besides from the staff quarters. Proper dis-
10 Solid Waste posal of the waste based on terrain, landscaping, drainage & aeration. Septic
tanks will be constructed at the staff quarters.
11 Aesthetics Landscaping and use of vegetation.
Human Set-
12 Not applicable.
tlement
Socio-Eco- Maintaining good communication with local communities before, during and
13 nomic Condi- after construction. Training of local personnel for specific (skilled) positions.
tions Welfare measures for local populace.
Solutions Adopted in the Technical Concept
The guidelines for various industrial units stipulate “limiting values” for water quality, air quality and
noise quality.
For the project, adequate pollution control equipment has to be considered. The general requirement and
measures to be considered for arresting the pollutants is tabulated in the following table:
Table 17: Estimated release of pollutants
Sl # General Requirement Measure Considered

1 Water Quality
For plant
A Treated Effluent discharges should have a Sewage treatment plant of adequate capacity to
pH in the range of 6-9. control the pH and TSS.
2 Air Quality
For Plant
A The air quality should conform to the limit- Bag Filters & modern burner with precise fuel dos-
ing values of SPM, limiting values of SPM, ing system should be considered for the air quality.
3 Noise Quality
For Plant
A maximum increase in background levels The plant should be designed not to generate more
of 3 dB (A) or the following levels: than 60 dB (A) maximum. All high noise emitting
machinery such as the roller mills will be enclosed
Residential 55/45 dB (A) in a housing (lined with a 2 inch glass wool) so as
Industrial 75/70 dB (A) to minimize sound emissions outside the plant. The
walls of the structure housing the machinery will be
Commercial 65/55 dB (A) made of mud bricks to absorb the sound
57
Occupation Health and Safety
All workers in the plant location will be provided with and shall be mandated to use protective gear
and equipment to ensure their personal safety. Safety boots, gloves, eye goggles, helmets, nose masks
(wherever necessary), ear plugs, reflective jackets and other protective equipment will be provided
by the company. Trainings on safety for all new recruits as well as refresher courses on safety for the
regular staff will be conducted regularly from time to time in order to ensure that safety procedures are
followed at all times.
A safety inspector shall be appointed (plant manager) and an OHS committee comprising of employees
shall be formed to monitor and ensure compliance to safety norms and procedures.
58
8.0 PROJECT IMPLEMENTATION SCHEDULE

The key factors that would facilitate successful and timely project implementation are –
• Proper choice of technology and machinery suppliers.
• Adequate diligence in formulating the technical concept and system design.
• Proper choice of contractors for civil construction and erection of equipment.
• Formulation of an effective project team led by an experienced Project Manager.
• Establishment of an efficient system for project planning & monitoring including reporting
procedures for progress review & co-ordination.
Implementation Strategy
Typically any project has four core dimensions which are as follows –
• Engineering: this directly impacts the smooth operations of the plant over its entire life.
• Procurement: is critical on account of the impact that it has on investment and performance
benchmarks and also in ensuring the choice of appropriate technology.
• Construction: is critical in terms of its impact on completion quality and the duration of the
project phase.
• Project Management: other than its obvious impact on project timeliness it also contributes
to risk minimization for the promoter.
Implementation Schedule
It is suggested that the project implementation will not take more than 12 months out of which six
months will be allotted for pre project activities. And the rest should be done within the next six months
from the date the project is approved by the Ministry of Economic Affairs.
Pre-project Activities include:
1. Hydrological investigations for ensuring the availability of the requisite quantum of water.
2. Receipt of requisite clearances from competent authorities with respect to :
• Environmental clearance
• Sanction and supply of power
• Sanction and supply of water
• Tying up sources of funds for the project to achieve financial closure
59
• Procurement of land
• Topographic & Seismologic survey for plant area
Floating tender inquiries, evaluation of order for main machinery
3. Site Preparation and Levelling of land
The table given below shows the project schedule:
Table 18. A: Implementation Schedule
Months
Sl.No. Activity
1 2 3 4 5 6 7 8 9 10 11 12
Site Preparation & Leveling of
1 Land
Construction of factory shed &
2 Civil Infrastructure
3 Hiring of People (Phase 1)
4 Installation of Machineries
5 Hiring of more people (Phase 2)
Training & Commissioning of Peo-
6 ple
7 Trial Production Runs
Table 18. B: Legend
Color Coding
Site Preparation
Construction & Civil Infrastructure
Manpower Hiring
Installation of Machineries
Hiring of more manpower
Training & Commissioning
Trial Production Runs
60
9.0 COST PRESENTATION

Project cost/ Total Investment
Summary:
Table 19 : Project Summary
Plant Capacity: 50 MT per day; 16000 MT per year

No. of Shift: One ( 8 hours per shift ) per day
Working Days in Year: 320
D.S.C.R. : 2.31
B.E.P. : 16.88 %
IRR : 29.73%
NPV : 37.2
9.1 Capital Costs

Building and Civil Work
About 6,000 sq. meter of land will be required for this project and built up area required will be 1,013
sq. meter consisting of production hall, washing, packaging, storage etc. The cost of building and civil
work would be Nu. 13 million at a rate of Nu. 13,000/square meter
Plant and Machinery
The cost of plant & machinery is estimated at Nu.15.15 millions including installation and commissioning.
The installed production capacity is 50 MT per day. The cost estimates for plant & machinery have
been worked out based on the cost figures available from budgetary offers and/or orders placed for
similar items in the recent past, duly updated to cover the price escalation in the intervening period. The
detailed itemized estimates are given in table Plant and Machinery
Freight and insurance have been considered on the assumption that all goods are transported by road.
Table 20: Plant and Machinery
S. No. Particulars Qty. Rate (Nu. In Value (Nu. In

Millions) Millions)
1 Chain pulley Block 1 Ton 1 0.02 0.02
2 Motorized Conveyor for bulk Material 1 0.20 0.20
handling
3 Hydraulic Pallet Truck 2.5 ton 2 0.02 0.04
4 Battery operated fork lift 2MT 2 0.10 0.20
5 Box Strapping Machine 2 0.02 0.04
6 Gantry Crane 1 0.20 0.20
61
7 Traveling Trolley 10 0.004 0.04

8 Electronic Weighing machines (150Kg.) 4 0.01 0.04
9 100 Ton Cold Storage Unit for Main 1 4.80 4.80
Storage with Insulation and Air Curtain
10 Shrink Wrapping Machine 4 0.05 0.20
11 Grading & Sorting Table 50 0.01 0.50
12 Inspection Tables 5 0.005 0.025
13 Platform Type Scales (30kg) 4 0.008 0.032
14 Platform Type Scales with Printer (15 kg) 40 0.010 0.40
15 Platform type scales (120 kg ) 1 0.015 0.015
16 UPS for above Machines 40 0.006 0.24
17 Tray Hand Wrapping Machine 1 0.03 0.03
18 Dryer – for Removing the Water Applied 1 0.10 0.10
Externally
19 Waxing Unit 1 0.18 0.18
20 Washing Machine 1 0.20 0.20
21 Packaging machine, Pouch sealing ma- 5 0.060 0.30
chine
22 Pre Cooling unit of 50 MT capacity in a 1 1.00 1.00
batch of 6 hours (one static chamber and
two units in conveyors)
23 Automatic Fruit grading and Sorting 1 1.50 1.50
Lines(One Ton per Hour)
24 Vegetable trimming and packaging with 1 1.50 1.50
shrink wrapping unit
25 Ethylene Generator 3 nos. (Sure Ripe) 3 0.08 0.24
26 Ethy-gen II Concentrate (45 cases) 1 0.55 0.55
27 Gastech. Air Sampling Kit Unit 1 no. 1 0.05 0.05
28 Ethylene Monitoring Tube - 2 Box 1 0.04 0.04
29 Carbon di-oxide Monitoring Unit 1 0.04 0.04
30 Additional Dryers for Removing Mois- 3 0.35 1.05
ture- 1MT Per Day
31 Installation, Erection and Commissioning 1 1.38 1.38
@ 10% of Value of Machinery
Total 15.15
Misc. Fixed Assets
Nu. 10.55 millions have been estimated under the heading of MFA. The details of electrical installations
for power distribution have been considered commensurate with the power load and process control
requirements. Other miscellaneous fixed assets including furniture, office machinery & equipment,
62
equipment for water supply, laboratory, workshop, firefighting equipment, etc have been provided on
a lump sum basis as per information available with the consultants for similar assets. The details of
miscellaneous fixed assets and their associated costs are been shown in table below:
Table 21: Misc. Fixed Assets
S. No. Particulars Qty. (No.s) Rate(Nu. In Mil- Amount (Nu. In

lions) Millions)
1 Office Equipment 1 0.30 0.30
2 Furniture and Fixture - - 0.75
3 Miscellaneous Accessories 1 0.50 0.50
4 Vegetable Display Crate 3,000 0.0003 0.90
5 Electronic Weigh Bridge 1 0.30 0.30
6 Display Board 20 0.001 0.02
7 Fire Fighting 15 0.005 0.08
8 Computer with Accessories - - 0.25
9 ERP System 1 1.00 1.00
10 Water Treatment Plant – 5000 1 0.25 0.25
litres per hour
11 Car 1 0.80 0.80
12 Loading Tempo 6 0.15 0.90
13 Pick up Van 3 0.55 1.65
14 Mini Truck 3 0.55 1.65
15 Electrical Installation 1 1.20 1.20
Total 10.55
Preliminary Expenses
Table 22: Preliminary Expenses
S. No Particulars Estimation (Nu. In Amount (Nu. In Mil-

Millions) lions)
1 Company Formation Expenses, Legal & 0.10 0.10
Liaisoning
Total 0.10
Pre-Operative Expenses
Expenses incurred prior to commencement of commercial production are covered under this head that
total Nu. 7.21 million Pre-operative expenses include establishment cost, rent, taxes, traveling expenses,
interest during construction insurance during construction and other miscellaneous expenses. Based on
the financing pattern envisaged, interest during construction has been estimated considering the phasing
of in the cash requirements and the norms prevalent for various sources of funds. It has been assumed
63
that the funds from various sources shall be available, as required.
Based on the project implementation schedule, the expected completion dates of various activities and
the estimated phasing of cash requirements, interest during construction has been computed. Other
expenses, under this head have been estimated on a block basis, based on information available for
similar projects.
Table 23: Pre- Operative Expenses
S. No. Particulars Estimation Amount (Nu. in Mil-

lions)
1 Interest up to Production @ 13% on For 1 year on Term Loan 4.43
term loan amount of Nu 24,053,000
2 Insurance during Construction Period 0.25% of factory assets 0.10
3 Electricity Charges during Construction 0.18
Period
4 Marketing Launch Expenses 0.5
5 Technology Know-how and Consultan- 1.00
cy Fees
6 Training Expenses 0.50
7 Travelling Expenses 0.50
Total 7.21
Cost of Raw Material
Based on the processing capacity of 50 MT per day considering 320 days in a year the annual raw
material consumption of the project will be 16,000 MT and the cost of the same will be Nu.365.6
millions based on the average arrival price of these produce in the selling yards as sourced from farm
level average pricing as revealed by a sample of buyers at Paro and Thimpu..
Table 24: Cost of Raw Materials
Rate
Amount
S. No. Particulars Qty. (MT) Per Kg (Nu.) at
(Nu. in Millions)
the company gate
A Vegetables
1 Potato 4,000 11.00 44
2 Chilli Fresh 1,000 42.00 42
3 Ginger 2,000 82.00 164
4 Raddish 1,000 9.00 9
B Fruits
64
Mandarin 4,000 32.00 128

Banana 1,000 16.00 16
Guava 2,000 21.00 42
Pineapple 1,000 21.00 21
C Consumables (approx 1%) 4.66
16,000 Total 470.66

Land Lease Charge
Required land is 6,000 sq. meter (64,585 sq. ft.), which has been considered on lease @ Nu.4.00 per sq.
ft. per annum for first three years and @ Nu. 6.00 per sq feet for the fourth year and subsequently @ 3%
increase every year.
Table 25: Land Lease Charges
Lease Rate Lease Charges

S. No. Year Per Sq. Ft Per Year Per Annum (Nu. In Mil-
(Nu.) lions)
1 1st Year 4.00 0.26
2 2nd Year 4.00 0.26
3 3 Year
rd
4.00 0.26
4 4th Year 6.00 0.39
5 5th Year 6.20 0.40
6 6th Year 6.40 0.41
7 7th Year 6.60 0.43
8 8th Year 6.80 0.44
9 9th Year 7.00 0.45
Sales Realization
It is assumed that 60% capacity utilization will be achieved during first year of operation, 70% in the
second year and 80% from the third year onwards. The selling price for the domestic is considered on
the basis of the wholesale prices prevalent in Bhutan revealed through a deep stick survey involving
convenience sampling of resellers at Thimpu. For exports, wholesale rates prevalent in India were
considered through a convenience sampling of resellers in Kolkata, Guwahati and Siliguri.
65
Table 26.A: Sales Realization (Domestic- Category a products)
S. Particulars Production Per Rate Per Kg for do- Total Amount Per Annum
No. Annum (MT) mestic retailers at the (Nu. In Millions)
NCC
1 Potato 2,000 13 26
2 Chilli Fresh 500 64 32
3 Ginger 1,000 96 96
4 Raddish 5,00 13 6.5
5 Mandarin 2,000 38 76
6 Banana 500 24 12
7 Guava 1,000 33 33
8 Pineapple 500 33 16.5
Total 298
Table 26.A: Sales Realization (Export Category a products)
S. No. Particulars Production Per Rate Per Kg for ex- Total Amount Per An-
Annum (MT) port(FOB Jigmeling) num (Nu. In Millions)
1 Potato 2,000 15 30
2 Chilli Fresh 500 72 36
3 Ginger 1,000 110 110
4 Raddish 5,00 14 7
5 Mandarin 2,000 42 84
6 Banana 500 26 13
7 Guava 1,000 36 36
8 Pineapple 500 36 18
Total 334.0
Table 26.B. Sales Realization
Total sales realization at 100%(Addition of revenues 632

from Domestic and Export category products)
First year 60% 379.2

Second Year 70 % 442.4
Third Year 80% 505.6
Salary and Wages
Salaries & wages (including benefits) for different categories of employees have been considered based
on present day expenses being incurred by other industries in the vicinity. Adequate adjustments have
been considered for expatriates. The breakdown of manpower and incidence of salaries & wages are
66
detailed in the table Salary & Wages.
Salary & wages are increased @ 5% every year.
Table 27: Salary and Wages
S. No. Description Require- Salary Per Salary Per Salary Per

ment Month (Nu.) Month (Nu. In Annum (Nu. in
Millions) Millions)
A. Administrative
1 General manager 1 38,783 0.40 0.47
2 Manager (Pur & 1 21,718 0.02 0.26
Mktg.)
3 Manager (MIS & 1 21,718 0.02 0.26
Logistics)
4 Manager (Agricultur- 1 21,718 0.02 0.260
al Extension)
5 Accountant 1 11,635 0.01 0.14
6 Purchase Executive 1 10,860 0.01 0.13
7 Sales & Export Exec- 5 10,860 0.01 0.66
utive
8 Drivers 13 9.23 0.0092 1.44
9 Helper 6 5,431 0.005 0.36
10 Security Guards 2 5,431 0.005 0.12
11 Front Line Executives 24 7,757 0.008 2.30
Sub Total 6.42
B. Production
S. No. Description Requirement Salary Per Salary Per Salary Per

Month (Nu.) Month (Nu. In Annum (Nu. in
Millions) Millions)
1 Production Manager 1 15,514 0.016 0.19
2 Supervisor 5 11,635 0.01 0.72
3 Skilled Workers 15 9,308 0.009 1.62
4 Semi Skilled Worker 30 6,979 0.007 2.52
Sub Total 5.05
Grand Total 11.47
Electrical and Water Consumption Charges
Power & water charges are increased @ 5% every year. The unit cost of electricity has been considered
@ Nu.1.81/ kwh assuming that the entire power requirement is met from the grid. A power supply of 225
KVA is deemed appropriate. The expense on water supply, treatment and distribution has been suitably
67
considered, based on the Thimpu City Corporation water tariff of Nu.3.49/ m³ with an additional 50%
levy for sewerage. Water requirements are approximately 10,000 litres per day.
Table 28: Electrical & Water Consumption Charges
S. No. Description Amount Per Annum(Nu. In Millions)

1 Power Consumption 0.83
2 Water Consumption 0.02
Total 0.85
9.2 Operating Costs

Term Loan Requirement from Financial Institutions
Table 29: Term Loan Requirement
S. No. Particulars Amount (Nu. Promoters Contribu- Bank Loan(Nu.

in Millions) tion (Nu. in Millions) in Millions)
1 Land 6000 sq. meters 0.00
2 Building and Civil Construc- 13.00
tion
3 Plant & Machinery 15.15
4 Other Misc. and Fixed 10.55
Assets
5 Preliminary Expenses 0.10
6 Pre-operative Expenses 7.21
7 Margin Money for Working 6.9
Capital
8 Contingencies 3.87
Total 56.78 22.71 34.07
Working Capital Requirement

Working capital requirements have been worked out in the following table:
Table 30: Working Capital Requirement
S. Particulars Period Margin Amount (Nu. Promoters Contribu- Bank Loan (Nu.
No. In Millions) tion (Nu. In Millions) In Millions)
1 Raw Material 15 days 25% 11.77 2.94 8.82
2 Receivables 15 days 25% 15.80 3.95 11.85
Total 27.61 6.9 20.71
68
Means of Finance
Table 31: Means of Finance
Value
S. No. Particulars
(Nu. In Millions)
1 Promoters’ Equity 22.71
2 Term loan from FIs 34.07
Total 56.78
The term loan has been arrived based on the breakup of individual investment item and bank’s financing
pattern as given in table Requirement of Term Loan
Cost of Project:
The total cost of the project is estimated at Nu. 56.78 millions as per the particulars given in the following
table
Table 32: Cost of Project
Value
S. No. Particulars
(Nu. In Millions)
1 Land 6,000 sq. meters (On lease)
2 Building & Civil Construction 13.00
3 Plant and Machinery 15.15
4 Misc. Fixed Assets 10.55
5 Preliminary Expenses 0.10
6 Pre Operative Expenses 6.9
7 Margin Money for Working Capital 7.09
8 Contingencies 10% of Fixed Assets 3.87
Total 56.78
69
Estimated Cost of Production & Profitability
The profitability projections have been worked out for 10 years; at 60% capacity utilization during first
year of operation, 70% in second year and 80% from third year onwards and following assumptions
and basis as relevant and applicable to Bhutan have been considered while preparing the profitability.
• Repairs & maintenance have been taken as @4% p.a. on fixed assets.
• Bank interest rate has been calculated @13% p.a. on term loan & working capital loan.
• Insurance charges @0.25% on all assets in first year, then @5% decrease every year.
• Power & water charges are increased @5% every year.
• Administrative expenses have been increased @5% every year.
• Debt equity ratio has been taken to be 60:40 for term loan.
• Margin money on bank loan has been considered @ 25% on working capital
• Bank loan has been considered for repayment in 8 years with one year moratorium
• Preliminary exp. will be written off @10% every year in next 10 years.
• Pre operative exp. will be written off from II year @10% every year in next 10 years.
• Straight Line Depreciation has been charged taking useful life for buildings to be 30 years
with a residual value of 10%; 7 years on other fixed assets and 6 years on machinery with
no residual value.
• Insurance, lease rent & interest has been taken as fixed cost for calculating B.E.P.
• Income tax has been charged @30% every year as per Bhutan’s tax rates.
70
10.0 FINANCIAL ANALYSIS

10.1 Profitability
Table 33: Estimated Cost of Production & Profitability
5th 10th
S. No. Particulars 1st Year 2nd Year 3rd Year 4th Year 6th Year 7thYear 8th Year 9th Year
Year Year
1 Raw Material Consumed 282.40 329.46 376.53 376.53 376.53 376.53 376.53 376.53 376.53 376.53
2 Power and water 0.85 0.89 0.94 0.98 1.03 1.08 1.14 1.20 1.26 1.32
3 Salary and Wages 11.47 12.04 12.65 13.28 13.94 14.64 15.37 16.14 16.95 17.79
4 Fringe Benefits @15% 1.72 1.81 1.90 1.99 2.09 2.20 2.31 2.42 2.54 2.67
5 Insurance 0.09 0.09 0.08 0.08 0.07 0.07 0.07 0.06 0.06
0.10
6 Repair & Maintenance @ 4% 1.55 1.63 1.71 1.79 1.88 1.98 2.07 2.18 2.29 2.40
7 Land Lease Rate 0.26 0.26 0.26 0.39 0.40 0.41 0.43 0.44 0.45 0.47
8 Other Admn. Exp. 0.46 0.48 0.51 0.53 0.56 0.59 0.61 0.65 0.68 0.71
9 Production cost 298.80 346.66 394.57 395.58 396.51 397.50 398.53 399.61 400.75 401.95
10 Sales 379.20 442.40 505.60 505.60 505.60 505.60 505.60 505.60 505.60 505.60
11 S&D expenses 56.88 66.36 75.84 75.84 75.84 75.84 75.84 75.84 75.84 75.84
12 Cost of Sales 355.68 413.02 470.41 471.42 472.35 473.34 474.37 475.45 476.59 477.79
13 PBIDT. 23.52 29.38 35.19 34.18 33.25 32.26 31.23 30.15 29.01 27.81
14 Int. On term loan @13% 4.43 4.15 3.60 3.04 2.49 1.94 1.38 0.83 0.28 0
15 Working Capital @ 13% 2.69 2.69 2.69 2.69 2.69 2.69 2.69 2.69 2.69 2.69
16 Total Interest 7.11 6.84 6.28 5.73 5.18 4.62 4.07 3.52 2.96 2.69
17 Profit Before Dep. 16.41 22.54 28.91 28.45 28.07 27.64 27.16 26.63 26.04 25.12
18 Dep. 4.31 4.31 4.31 4.31 4.31 4.31 2.55 0.39 0.39 0.39
19 Profit After Dep. 12.09 18.23 24.60 24.14 23.76 23.33 24.60 26.24 25.65 24.73
20 Pre Operative Exp. Write Off 0 0.72 0.72 0.72 0.72 0.72 0.72 0.72 0.72 0.72
21 Preliminary Expenses Write Off 0.10 0.10 0.10 0.10 0.10 0.10 0.10 0.10 0.10 0.10
22 Profit Before Taxation 11.99 17.41 23.78 23.32 22.94 22.51 23.79 25.42 24.83 23.91
23 Taxation @30% of Net Profit 3.60 5.22 7.13 7.00 6.88 6.75 7.14 7.63 7.45 7.17
24 Profit After Taxation 8.39 12.18 16.64 16.32 16.06 15.75 16.65 17.79 17.38 16.74
25 Accumulated Profit 8.39 20.58 37.22 53.55 69.60 85.36 102.01 119.80 137.18 153.92
71
10.2 Calculation of Interest on Term Loan

Table 34: Interest on Term Loan
Year Opening Balance Repayment (Nu. Closing Balance Interest (Nu.

(Nu. in Millions) in Millions) (Nu. in Millions) in Millions)
1 34.06 0.00 34.06 4.43
2 34.06 4.26 29.80 4.15
3 29.80 4.26 25.55 3.60
4 25.55 4.26 21.29 3.04
5 21.29 4.26 17.03 2.49
6 17.03 4.26 12.77 1.94
7 12.77 4.26 8.52 1.38
8 8.52 4.26 4.26 0.83
9 4.26 4.26 0.00 0.28
10.3 Calculation of DSCR

Computation of Net Operating Income
Table 35: Net Operating Income
Year1 Year2 Year3 Year4 Year5 Year6 Year7 Year8 Year9 Year10
PAT 8.39 12.18 16.64 16.32 16.06 15.75 16.65 17.79 17.38 16.74
Dep. 4.31 4.31 4.31 4.31 4.31 4.31 2.55 0.39 0.39 0.39
Int 7.11 6.84 6.28 5.73 5.18 4.62 4.07 3.52 2.96 2.69
NOI 19.82 23.34 27.24 26.37 25.55 24.69 23.28 21.70 20.74 19.82
Computation of Debt Services
Table 36: Debt Services
Repayment 0.00 4.24 4.24 4.24 4.24 4.24 4.24 4.24 4.24
Lease 0.26 0.26 0.26 0.39 0.40 0.41 0.43 0.44 0.45 0.47
Int 7.11 6.84 6.28 5.73 5.18 4.62 4.07 3.52 2.96 2.69
DS 7.37 11.34 10.78 10.36 9.82 9.28 8.74 8.20 17.76 13.23
72
Computation of DSCR (Net Operating Income/Debt Services)
Table 37: Computation of DSCR
DSCR 2.69 2.06 2.53 2.54 2.60 2.66 2.66 2.65 1.17 1.50
Average value over ten years is 6.04
10.4 Break Even Point

Table 38: Break Even Point
Calculation of B.E.P 1st Year 2nd Year 3rd Year

Sales 379.20 442.40 505.60
Variable Cost 355.32 412.67 470.06
Fixed Cost 7.47 7.19 6.63
Break Even Point (B.E.P) 18.78 16.93 14.93
Average B.E.P 16.88%
Note on unit Costing & Pricing
Table 39: Unit Costing and Pricing
Heads Average %
Raw Material Costs 74.47
Sales & Distribution Costs 15.00
Overheads 7.37
Margin 3.16
Total 100.00
10.5 NPR AND RI

Table 40: NPR and RI
Ratio 1st 2nd 3rd 4th 5th 6th 7th 8th 9th 10th
Year Year Year Year Year Year Year Year Year Year
Net Profit 9.48 9.97 10.46 10.41 10.37 10.32 10.50 10.72 10.66 10.55
Ratio
Return on 23.81 31.08 37.27 37.08 36.94 36.78 37.41 38.21 37.98 37.59
Investment
73
10.6 Cash Flow Statement (Nu. In Millions)

Table 41: Net Cash Flow Statement
S. No. Years 0 1 2 3 4 5 6 7 8 9 10
1 Inflows
1.1 Net Profit After Tax 0.00 8.39 12.18 16.64 16.32 16.06 15.75 16.65 17.79 17.38 16.74
1.2 Depreciation 0 4.31 4.31 4.31 4.31 4.31 4.31 2.55 0.39 0.39 0.39
Preliminary Expens- 0 0.1 0.1 0.1 0.1 0.1 0.1 0.1 0.1 0.1 0.1
1.3
es Write Off
Pre Operative Ex- 0 0 2.06 2.06 2.06 2.06 2.06 2.06 2.06 2.06 2.06
1.4
penses Write off
1.5 Net Cash Inflows 0 12.81 18.66 23.11 22.79 22.53 22.23 21.36 20.34 19.93 19.29
2 OUTFLOWS
Investment in Fixed 38.70
2.1
Assets
Investment 2.61
2.2
Working Capital
2.3 Interest 7.11 6.84 6.28 5.73 5.18 4.62 4.07 3.52 2.96 2.69
2.4 Total Outflows - 41.31 7.11 6.84 6.28 5.73 5.18 4.62 4.07 3.52 2.96 2.69
3 Net Cash flow -41.31 5.69 11.82 16.83 17.06 17.35 17.60 17.29 16.82 16.97 16.60
Internal Rate of Return (IRR) 29.73%
Net Present Value (NPV) at 13% Nu.37.2 Millions
Project Viability: - The Internal Rate of Return of the project is estimated at 29.73%, which is
significantly higher than the bank return rate of 13%.Hence, the project is deemed financially viable.
The NPV of the project is positive (Nu. 37.2Million) at a discount factor of 13% during the first 10 years
of operation considered. This implies that the project generates sufficient funds to cover all its cost,
including loan repayments and interest payments during the period. This also indicates that the project
is financially viable over the long term.
74
REFERENCES
Artes Calero, (2000)
Barile and Esguerra, (1984)
Bhutan Trade Statistics 2014, Department of Revenue and Customs, Ministry of Finance, Royal
Government of Bhutan (2014)
Dzongkhag-wise Inventory of Resources, Ministry of Economic Affairs, Royal Government of Bhutan
(2005)
Biosafe Systems, (2002)
CAC, (2003)
Environmental Assessment Act, 2000, National Environment Commission, Royal Government of
Bhutan (2000)
Estimate Report by Central Institute of Post Harvest Engineering and Technology, Ludhiana, India,
(2014)
FAOSTAT Report, (2013), A Statistical Report by FAO (faostat3.fao.org) Accessed: 30 June 2015
Food and Agriculture Organization, A report on Good practice in the design, management and operation
of a fresh produce packing house (2012)
Fraser, (1995)
Gorgatti Neto et. al.,(2000)
Kitinoja and Kader, (1996)
Kim et. al., (2001)
Labour Force Survey Report 2012, Department of Employment, Ministry of Labour and Human
Resources, Royal Government of Bhutan (2012)
Labour Force Survey Report 2013, Department of Employment, Ministry of Labour and Human
Resources, Royal Government of Bhutan (2013)
Picha, (2004)
Regulation for the Environmental Clearance of Projects, 2002, National Environment Commission,
Royal Government of Bhutan (2002)
Sargent et. al., (2000)
Thompson, (1992)
Thompson, (1998)
www.alibaba.com
www.indiamart.com
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DETAILED FEASIBILITY REPORT

Fruit & Vegetable Cleaning, Grading and Packaging Unit

Ministry of Economic Affairs

Section Topic Page

Abbreviations and Definitions 4

1.0 Executive Summary 6

2.0 Justification of the Project 8

2.1 The Need for the Project 8

2.2 Competition Analysis 10

3.0 Market Analysis 11

3.1 Structure of the Industry 11

3.2 Demand vs. Supply 14

3.3 Pricing & Marketing Strategies 15

3.4 Technological Changes that could Impact Costing 17

3.5 Competitiveness of the Project 17

3.6 Special Attributes Desired by Target Customers 17

Terms &Conditions and Product Specifications Desired by Target

3.8 Packaging & Transportation 19

3.9 Assessment of Comparative Advantage 22

3.10 Potential for Marketing Collaboration 23

4.1 Sources of Inputs Including Water 24

4.2 Comparative Analysis of Critical Inputs 25

4.3 Sources of Raw Material 25

4.4 Availability of Manpower &Skills 26

4.5 Need for Skill Development 27

5.0 The Plant 28

5.1 Choice of Technology 28

5.3 Rate of Consumption of Power, Fuel, Utilities &Consumables 43

5.4 Raw Material Consumption 45

5.5 Man Power Requirement and Organization Chart 45

5.6 Specification of Product and Byproduct 45

5.7 Extent of Technical Assistance Needed Including Training 45

6.1 Raw Material Availability 46

6.2 Availability of Electricity 47

6.3 Topography, Hydrology &Seismology Data Requirement 47

6.4 Availability of Land 48

6.5 Availability of Transportation Facilities 49

6.6 Availability of Ancillary Facilities 49

6.7 Availability of Housing, Schooling and Hospital Facilities 49

6.8 Communication Facilities 51

6.9 Presence of Approach Road 51

6.10 Factory layout plan 51

7.0 Environmental Aspects 52

8.0 Project Implementation Schedule 59

9.0 Cost Presentation 61

9.1 Capital Costs 61

9.2 Operating Costs 68

10.0 Financial Analysis 71

10.2 Calculation of Interest on Term Loan 72

10.3 DSCR Calculation 72

10.4 Break Even Point 73

10.5 NPR and RI 73

10.6 Cash Flow Statement 74

ABBREVIATIONS AND DEFINITIONS

ISO International Standards Organization

WFP World Food Program

1.0 EXECUTIVE SUMMARY

(viii) Cost Presentation & Financial Analysis:

Table 1: Cost Presentation and Financial Analysis