PMEGP.ideas
Categories Search

Home Food Processing

Food Processing

Dehydrated Vegetables

This project profile covers the establishment of a processing unit for dehydrated vegetables like cabbage, cauliflower, spinach, and carrots. Dehydration preserves seasonal and perishable vegetables, making them available during off-seasons with good market demand in urban areas.

Project cost & finance

Cost of Project

figures in ₹ Lakhs

Plant & Machinery18.8
Furniture & Fixtures0.5
Other Misc. Assets0.52
Working Capital5.18
Total25

Means of Finance

figures in ₹ Lakhs

Own Contribution2.5
Term Loan17.84
Working Capital Loan4.66
Total25

Raw materials & machinery

Machinery & equipment9

Raw materials2

Manufacturing process

  1. Receive and wash fresh vegetables like cabbage, cauliflower, spinach, and carrots.
  2. Chop, cube, or separate leaves as appropriate for each vegetable type.
  3. Blanch the prepared vegetable pieces using hot water or blanching tanks.
  4. Dry the vegetables using a fluidized bed dryer or drier.
  5. Package the dehydrated vegetables carefully in hygienic conditions to prevent fungal growth.

Market

Growing demand in urban areas due to changing lifestyles and hectic daily schedules. Target markets include departmental stores, supermarkets, shopping malls, restaurants, star hotels, and caterers.

From the project report

Dehydrated VegetablesDehydrated Vegetables