Subject Name and Code:EDE(22032)

Course Name: IF5I

Academic Year: 2023-24
Semester: Fifth

A STUDY ON

Prepare a Business Plan on Small Food

Processing Industry
MICRO PROJECT
Submitted by the of 1 student

Roll No. Full Name of Students Enrollment Seat No.

(Sem-V) No. (Sem-V)
Sr.No
01 09 Darshan Pundalik Thakare 2109350144 138750

Under the Guidance of

Prof. Shubhangi Sinare
In
3 Years of Diploma Programme in Engineering & Technology of Maharashtra State Board of Technical Education,

ISO 9001:2008 (ISO/IEC-27001:2013)

SHIVAJIRAO S. JONDHLE POLYTECHNIC, ASANGAON.

MAHARASHTRA STATE BOARD OF TECHNICAL EDUCATION, MUMBAI

CERTIFICATE
This is to certify that Mr.Darshan Pundalik Thakare Roll No. 09 of Fifth
Semester of Information Technology Diploma Programme in Engineering &
Technology at Shivajirao S. Jondhle Polytechnic Asangaon, Shahapur-421601
has completed the Micro Project Satisfactorily in Subject – Enterprenurship
Development (22032). In the academic year 2023-2024 as prescribed curriculum of
I Scheme.

Place: Asangaon Enrollment No:2109350144

Date: / /2023 Exam Seat No: 138750

Mrs. Shubhangi Sinare Mrs. Shweta Chanchlani Dr. Sneha H.Jondhle

Project Guide Head of the Department Principal

Seal of
Institute

SHIVAJIRAO S. JONDHLE POLYTECHNIC, ASANGAON.

 Annexure - I

MICRO-PROJECT PROPOSAL

Prepare a Business Plan on Small Food Processing Industry.

1.0 Aims/Benefits of the Micro-project–

This Micro-Project aims at:
1. To identify, describe and analyze a business opportunity and/or a business already under way,
examining its technical, economic and financial feasibility.
2. To learn Planning and decision-making skills.
3. To increase the knowledge to develop or install any small-scale industry.
4. To get motivated and understanding the margin of Industries.

2.0 Course Outcomes Addressed –

1. Identify your entrepreneul traits.

2. identify the business opportunities that suits you.

3. Use the support system to zero down to your business idea.

4. Develop comprehensive business plan.

5. Prepare plans to manage the enterprise effectively.

3.0 Proposed Methodology –
1. Firstly, we formed a group of three students as per instructions of our project guide.

2. Then we will select a micro-project topic from the given list by our guide.

3. When the topic is allotted to our group then we firstly discus about that topic and started collecting
the information about our allotted topic.

4. We gather all the information about the insulation method. We took this complete information from
different online platforms (like Google, Research Papers) and some of books related to our syllabus.

5. Then we will start discussing about the collected information and sorted some information which
needs to insert in our project.

6. And finally, when report is done with proposal, we will submit it along with viva.

5.0 Resources Required –

Sr. Name of
Specifications Quantity Remarks
No. Resource/
material
1 Online Platforms http://www.ediindia.org/instit 4
ute.html
http://www.nstedb.com/index.
html
https://www.yourbussinesside
a.com/inde
x.html
http://www.nsic.co.in
2 Book Entrepreneurship by Hisrich, 1
R.D

(Name and Signature of Subject

Teacher)
 MICRO-PROJECT REPORT Annexure - II

Prepare a Business Plan on Small Food Processing Industry.

6.0 Rationale –
Writing a business plan-a document detailing the human, financial, and ideological
organization of the entity-
can seem to be a large undertaking but clear goals guide you in the right direction,
and will help define your business in the eyes of a regulatory agency. There are
several business considerations that should be accounted for before, during and after
the product development. Often times, the product development will need to be
adjusted based on business shifts.
Examples include: formula costs, product claim deliverables, shelf-life expectation.
Determining the optimal price point those accounts for the competitive space,
consumers’ willingness to spend and will help cover your final costs will be a balancing
act. Understanding the product price point will help with determining the budget
parameters including margins, slotting fees, formula, overall
quality of product, and packaging costs. A niche for your product will assist making
some of these choices.

7.0 Aim/Benefits of the Micro-project–

• To identify, describe and analyze a business opportunity and/or a business already under way,

examining its technical, economic and financial feasibility.

• To learn Planning and decision-making skills.

• To increase the knowledge to develop or install any small-scale industry.

• To get motivated and understanding the margin of Industries.

 8.0 Course Outcomes Achieved –

• To identify, describe and analyze a business opportunity and/or a business already under way,
examining its technical, economic and financial feasibility.

• To learn Planning and decision-making skills.

• To increase the knowledge to develop or install any small-scale industry.

• To get motivated and understanding the margin of Industries.

9.0 Literature Review –

On the development end there is an arsenal of techniques that a producer has to target
biological contamination. This includes key formula hurdles such as: pH regulation-
Many bacteria grow best in a relatively neutral pH environment. Adjusting the acidic
character of the product through the addition of acid or by other means can prevent such
bacteria from surviving in the food and potentially infecting consumers. University of
Wisconsin- Using and Calibrating a pH meter Water Activity- Water Activity is a
measure of the amount of “free” water in a product. The level of activity can impact
product quality, shelf life and safety. Bacteria, like humans, require water to survive.
Methods to reduce water activity include the physical removal of water through
evaporation, dehydration, and freezing. Adding salt or sugar to a product chemically
reduces water activity by binding up the “free” water, leaving little for the bacteria,
preventing them from a suitable environment to grow in.
Processing Temperature and Time- Just as humans cannot stay out in the sun for too long
without getting sunburned, bacteria cannot survive certain conditions without damage.
Maintaining a certain temperature for a specific time incapacitates bacteria and other
pathogenic cells. Unable to grow in the food, they eventually die and are no longer a risk
for illness. This sensitivity allows food processors to create Critical Control Points (CCPs).
These are thresholds for your product to ensure that bacteria will not survive.
10.0 Actual Methodology Followed –

1. Firstly, I discussed about that topic and started collecting the information about topic.
2. Then, I gathered all the information about the Business plan usefull in food industry. I took this
complete information from different online platforms (like Google, Research, Papers) and some of
books related to our syllabus.
3. Then I started discussing about the collected information and sorted some necessary
information which need to insert in my project.
4. And finally, prepared a final project.

11.0 Actual Resources Required –

Sr. Name of
Specifications Quantity Remarks
No. Resource
/material
1 Online Platforms. http://www.ediindia.org/institute.html 4
http://www.nstedb.com/index.html
https://www.yourbussinessidea.com/i
nde
x.html
http://www.nsic.co.in
2 Book Entrepreneurship by Hisrich, R.D 1

12.0 Outputs of the Micro-Projects -

We have understanded the ideas to employ the Small Scale Food industry.
Execution of business program in real life is highlighted. Motivated by
studying the various types of small-scale food industries. Point which should be
considered while adopting your own business plan in food industry or any
other small-scale industry are highlighted through this project. From this
project we can clearly say that we are now capable of installing the small-scale
food industry or capable to guide any one i.e., Entrepreneur.
13.0 Skill Developed/Learning outcome of this Micro-

Project – Through this micro project we learned how to

develop business plans.

14.0 Applications of this Micro-Project –

This micro project can be used in making business plans by referring it.

(Name and Signature of Subject

Teacher)