Vol. 5, Issue 6 (2017)
A study on techno-economic feasibility for production of brown rice based extruded snacks
Author(s): Varsha Kanojia and Mohan Singh
The main objective of this analysis was to study on Techno-Economic Feasibility for Production of Extruded Snacks prepared by brown rice, water chestnut and safed musli powder. In order to determine the techno-economic feasibility three economic parameters i.e. break even quantity, break even sales and break even period were analysed. In break even analysis it was found that in order to produce 15, 00,000 units of 20 g packets of ready to eat extruded snacks of blended flour consisting of blend of Brown rice: Water chestnut flour: Safed Musli Powder in the blend ratio of 80:15:05 with identified infrastructure the break even quantity was 86,93,976 units, the break even sales was Rs. 52163855.42/- and break even period came out to be 46.37 months or approx 4 years. This analysis helps in commercial production of extruded snacks.
Pages: 1857-1859 | 744 Views 38 Downloads
How to cite this article:
Varsha Kanojia, Mohan Singh. A study on techno-economic feasibility for production of brown rice based extruded snacks. Int J Chem Stud 2017;5(6):1857-1859.