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Food Processing

Cold Room Project

This project profile outlines the establishment of a 20 MT capacity cold room facility comprising two chambers for short-term preservation of fruits, vegetables, and perishable items. The facility helps farmers and local traders reduce post-harvest losses and prevent distress sales by offering temperature-controlled storage on a rental basis.

Project cost & finance

Cost of Project

figures in ₹ Lakhs

Building & Civil Work2.4
Plant & Machinery11.5
Furniture & Fixtures4
Other Misc. Assets3.5
Total21.4

Means of Finance

figures in ₹ Lakhs

Own Contribution6.4
Term Loan15
Total21.4

Raw materials & machinery

Machinery & equipment5

Raw materials2

Manufacturing process

  1. Receive perishable produce such as fruits, vegetables, or flowers at the cold room facility.
  2. Inspect the produce quality and sort out damaged or overripe items.
  3. Load the produce into plastic crates and arrange them on racks inside the temperature-controlled cold room chambers.
  4. Monitor and maintain optimum temperature and humidity levels to preserve shelf life.
  5. Dispatch stored items as required for local mandi sales and distribution.

Market

Cold storage and cold room facilities are in high demand due to high post-harvest losses in fruits and vegetables. Establishing a small-capacity cold room near agricultural mandis or farming clusters helps farmers store surplus produce, fetch better market prices, and generate steady rental income.

From the project report

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