Project Report On Soya Products (Soya Milk, Flavored Milk, Curd & Tofu)

SOYA PRODUCTS
(SOYA MILK, FLAVORED MILK, CURD & TOFU)

[EIRI/EDPR/3682] J.C.: 1768
INTRODUCTION
It is well known that protein yield per hectare by growing soybeans is the highest
among all sources of protein - plant or animal . The protein content of soybean is
about 40%. No other natural source has as much protein. Nutritionally, soy protein
is the most balanced plant protein for human consumption. These facts were
recognized in the orient over two thousand years ago.
Mahatma Gandhi introduced soya bean use in India in 1935 in the form of cooked
whole or split beans. However, because of the extensive cooking required to make
them digestible by humans, soya beans did not significantly enter the Indian diet at
that time.
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The cultivated soy bean Glycine max is a member of the Leguminosae family and
related to clover and peas. It’s an annual and non frost tolerant plant. The seeds are
contained in pods. Depending on the variety the seed size is 3600 – 8000 seeds/kg.
The mature bean normally has a light yellow colour and has a moisture content of
13-14%. If the water content is higher than 13.5% the beans must be dried prior to
storage; otherwise enzyme activity is leading to oxidation of the fats. Soy beans have
approximately 40% protein, 35% carbohydrates and 20% oil calculated on the dry
matter. Further, it is rich in vitamins and minerals. Soy beans contain all the
essential amino acids making it a valuable protein source in human nutrition.
In early 1960s Mr. Mahadeo Shahra creates dawareness on the potential of soya
crop amongst the farmers in the state of Madhya Pradesh in India. He was
instrumental in bringing up a small green revolution in the state, by introducing and
encouraging soyabean cultivation on a commercial scale. Today Madhya Pradesh is
considered as soya bowl of the country, and contributes to approximately 60%of its
production.
The soybean (Glycine max) is often called the miracle crop. It is the world's foremost
provider of protein and oil. The bushy, green soybean plant is a legume related to
clover, peas and alfalfa. Farmers plant soybeans in the late spring.
During the summer, soybeans flower and produce 60-80pounds, each holding three
pea-sized beans. In the early fall, farmers harvest their crop for these beans which
are high in protein and oil.
A 60-pound bushel of soybeans yields about 48pounds of protein-rich meal and 11

pounds of oil.
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The soybean (Glycine max) is the world's foremost provider of protein and oil. The
Chinese have been cultivating (/knowledge/Tillage.html) soybeans for thousands of
years. The first written record of Chinese cultivation dates to the third century B.C.
Many believe that the Chinese have been making soy milk for centuries—it has been
sold in cafes and from street vendors for generations. So important to the Chinese
are soybeans for the production of soy milk and tofu that soybeans are considered
one of the five sacred grains along with rice, wheat, barley, and millet. Soybeans
made their way to Japan by the sixth century and to Europe by the seventeenth
century.
The beans came to the United States on ships from Asia and were used as ballast
and often discarded once the ships docked. But soldiers during the Civil War
substituted soy beans for coffee beans and were thus making their own form of soy
beverage. By the nineteenth century, soy beverages were available in Europe as well.
However, the popularity of soybean products, including soy milk, came slowly to the
United States. African-American agriculturist George Washington Carver began
studying the soybean and touting its nutritive value in the early twentieth
(/knowledge/20th_Century_Fox.html) century. Shortly thereafter, doctors became
intrigued with their use for its nutritional value, particularly for children unable to
drink cow's milk. Soybean production has increased in the United States throughout
the twentieth century and is a staple crop for many midwestern farmers, allowing
soy milk producers a steady supply of the main ingredient. Soybeans are grown in
29 states and are our second largest cash crop.
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CONTENTS
INTRODUCTION
FUTURE OF SOY PRODUCTS IN INDIA
SOYA ARE USED AS FOLLOWING
SOYA DRINKS
DAIRY ALTERNATIVE
SOYMILK
TOFU
OKARA
SOYMILK POWDER
DISADVANTAGES OF SOY MILK POWDER
NUTRITIONALVALUE
PLANT LOCATION
PLANT LOCATION: BHOPAL, MADHYA PRADESH
AGRO-CLIMATIC/ECOLOGICAL ZONE:
TRANSPORT AND COMMUNICATION:-
RAJA BHOJ AIRPORT
ISBT BUS STOP BHOPAL
BHOPAL JUNCTION, BHOPAL
HABIBGANJ RAILWAY STATION BHOPAL
RESEARCH METHODOLOGY
SOWING POSITION OF SOYBEAN IN INDIA AS ON 14.09.2017
CROP CALENDER &MAJOR CONSTITUENTS OF SOYBEAN
GLOBAL SOYBEAN CROP CALENDAR:-
INDIAN SOYBEAN CROP CALENDAR
MAJOR CONSTITUENTS OF SOYABEAN:-
PRODUCTION OF SOYA BEAN IN INDIA
SOYBEAN GROWING AREAS IN INDIA
MAJOR TRADING CENTERS OF SOYA BEAN
MAJOR PLAYERS OF SOYA BEAN IN INDORE
SOYA MILK VS COW’S MILK
UNIQUE FEATURE OF SOYA MILK
ECOLOGICAL
MARKET SURVEY
INTRODUCTION OF DAIRY SECTOR IN INDIA
BASIC IDEA
REASON OF BUYING OF SOYA PRODUCT
SOYBEAN: DOMESTIC SCENARIO:-
SOYBEAN PRICE SCENARIO:-
PROCESS FLOW
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BELOW IS THE FLOW FOR 1 KG OF BEANS OUTPUT:-
QUALITY CONTROL
QUALITY CONTROL AND STANDARDS
POLLUTION CONTROL:
IMPLEMENTATION SCHEDULE
PLANT LAYOUT FOR SOYA MILK & ITS PRODUCT
SOY BASE PRODUCTION
INDUSTRIAL PRODUCTION OF SOY MILK BASE
BELOW THE STEPS IN SOY BASE PRODUCTION ARE DESCRIBED:
PRODUCTION OF SOY MILK
SOYA MILK PRODUCTION PROCESS
RAW MATERIALS
THE MANUFACTURING PROCESS
PROCURING THE RAW MATERIALS
DE-HULLING
ROUGH GRINDING
FINER GRINDING
EXTRACTING
BLENDING
ASEPTIC STERILIZING
HOMOGENIZING
COOLING
STORING
PACKAGING
BYPRODUCTS/WASTE
METHOD OF MANUFACTURING SOYA TOFU
SOAKING, GRINDING AND COOKING THE SOYBEANS:-
SEPARATING THE SOY MILK
COAGULATING THE SOY MILK
PRESSING THE TOFU
PASTEURIZING THE TOFU
METHOD OF MANUFACTURING
SOYBEAN CURD
QUALITY CONTROL
MACHINERY DETAILS
COMPANY:- PUSHPANJALI AGRO TECH.
GST EXTRA AS APPLICABLE
TERMS & CONDITIONS:
PRODUCTION CAPACITY
AS PER MACHINERY PER DAY (8HR PRODUCTION CAPACITY):-
RAW MATERIAL SUPPLIER
MACHINERY MANUFACTURER
RAW MATERIAL PHOTOGRAPH
PRODUCT PHOTOGRAPH
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SOYA MILK
SOYA CURD
TOFU
MACHINERY PHOTOGRAPH
APPENDIX – A:
01. PLANT ECONOMICS A-1

02. LAND & BUILDING A-2
03. PLANT AND MACHINERY A-3
04. OTHER FIXED ASSESTS A-4
05. FIXED CAPITAL A-5
06. RAW MATERIAL A-6
07. SALARY AND WAGES A-7
08. UTILITIES AND OVERHEADS A-8
09. TOTAL WORKING CAPITAL A-9
10. TOTAL CAPITAL INVESTMENT A-10
11. COST OF PRODUCTION A-11
12. TURN OVER/ANNUM A-12
13. BREAK EVEN POINT A-13
14. RESOURCES FOR FINANCE A-14
15. INSTALMENT PAYABLE IN 5 YEARS A-15
16. DEPRECIATION CHART FOR 5 YEARS A-16
17. PROFIT ANALYSIS FOR 5 YEARS A-17
18. PROJECTED BALANCE SHEET FOR (5 YEARS) A-18
COST ESTIMATION
Plant Capacity 50,000 Ltr/Day

Land & Building (300 sq.mt.) Rs. 21 Lac
Plant & Machinery Rs. 5 Lac
Working Capital for 1 Month Rs. 39 Lac
Total Capital Investment Rs. 71 Lac
Break Even Point 14%
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Project Report On Soya Products (Soya Milk, Flavored Milk, Curd & Tofu)

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SOYA PRODUCTS

(SOYA MILK, FLAVORED MILK, CURD & TOFU)

A 60-pound bushel of soybeans yields about 48pounds of protein-rich meal and 11

01. PLANT ECONOMICS A-1

Plant Capacity 50,000 Ltr/Day

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