ORIANA FOODS PRIVATE LIMITED

In their own words

ORIANA FOODS PRIVATE LIMITED. Project for Fruits and Vegetable Canning, Value Addition and Preservation Infrastructure Oriana Foods Pvt. Ltd. proposes to set up a Fruits and Vegetable Canning Project (Proposed Fruits and Vegetable Canning Project) under the Scheme of Fruits and Vegetable Canning, Value Addition and Preservation Infrastructure of Ministry of Food Processing Industries, Government of India OR MSME The main aim of Fruits and Vegetable Canning proposed project is: Provide Fruits and Vegetable Canning and preservation infrastructure facilities without any break, from the farm gate to the Consumer. Enable linking of groups of producers to the processors and market through well-equipped supply chain. Establish value addition with infrastructural facilities like sorting, grading, packaging and processing for horticulture including organic produce, fruits & vegetables, etc. The Proposed Fruits and Vegetable Canning Project aims to establish value addition with infrastructural facilities like sorting, grading, storing, associated processing and packaging for a variety of fruits and vegetables. Apart from the canning it is also proposed to manufacture other products like pickles, jam, jelly, syrup, juice concentrates and spices. Fruits and Vegetable Canning consisting of: Fruits and Vegetable Canning 500 – 600 Kg/Hr finished product line for production of value added products from excess produce available during glut season. Processing hall with grading, sorting and packaging hall for handling of raw material. Brief descriptions of the major components/facilities proposed in the proposed project are as follows: Steps involved in canning of fruits and vegetables 1. Preparation of fruit and vegetables: Preparation of food commodity for canning consists of washing, sorting, grading, peeling, halving, blanching etc. 2. Raw material selection/receiving: For canning, suitable fruits / vegetables in the form of ripe but firm, evenly matured, free from blemishes, insect damage and malformation will be sourced. Raw material harvested at proper maturity will be selected for canning. Raw material at proper maturity gives higher yield. Operations : Heat preservation – canning. Blanching will be done with heat resistant. Blanching will be done for : • the removal of gas from the tissues of the raw material; • the shrinkage of this material; • the inhibition of enzymic reactions, to maintain the colour and nutritive value of the food. Filling : Air removal : Double seaming : Heat Processing : Cooling : Storage : The proposed business activity is scalable business model with a high potential of employment generation and wealth creation.

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