PK TECHNICAL CAMPUS, CHAKAN

Prepare a Business Plan on Small Food Processing Industry

SUBMITTED BY:
SOURABH CHOUDHARY
Tushar kolhe
Prasenjeet bhagat

UNDER GUIDENCE OF:

[Link]
 MAHArASHTrA boArd of TECHNICAL EdUCATIoN
MICRO PROJECT

Academic Year: - 2023-2024

TITLE OF PROJECT

Prepare a Business Plan on Small Food Processing Industry

Program: TY Diploma Course: Computer Engineering

Subject: Entrepreneurship Development

 MAHARASHTRA STATE BOARD OF TECHNICAL EDUCATION
Certificate
This is to certify that Sourabh choudhary Enrollment No.2216620131 of
sixth Semester of Diploma in Computer Engineering of institute, Pk Technical
campus Chakan(1662)has completed the Micro Project satisfactorily in Subject
Enterpreunership development for the academic year 2023-2024 as prescribe in
the curriculum.

Place: Chakan Enrolment no: 2216620131

Date:
 INDEX
CONTENT
• Aims/Benefits of the Micro-project

• Course Outcomes Addressed

• Proposed Methodology

• Action Plan 2

• Resources Required

• Rationale

• Literature Review 5

• Outputs of the Micro-Project

▪ Skill Developed/Learning outcome of this Micro-Project

 MICRO-PROJECT PROPOSAL

1. Title of Micro-project:
Prepare a Business Plan on Small Food Processing Industry.

2. 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

3. Course Outcomes Addressed –

1. Identify your entrepreneur 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
 4. 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
 MICRO-PROJECT REPORT Annexure - II
Title of Micro-project:
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 Industrie
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
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 –

Name of Resource/material Specifications Quantity

Online Platforms. [Link]
[Link]
[Link]
[Link] [Link]

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 i