Capstone Project Presentation
Submitted By: Organization: Duosis Bio-Innovation Pvt. Ltd.
Aneesh STUDY OF VALUE CHAIN AND VALUE
Ghosh ADDITIVE PROCESS OF NTFP’s LIKE
20125010 TAMARIND IN INDIAN STATES
MBA
Scope and Potential of NTFP product development
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Economic Analysis of Tamarind as an NTFP
product
From an ecological assessment POV, policy makers are faced with challenges when it comes to
evaluating economic benefits of Non Timber Forest Produce (NTFP):
• Under varied land use and management, what is the current and future economic importance of
NTFP benefits at the forest site and region
• Making informed trade-offs between marketed and non-marketed benefits of forestry activities of
NTFPs at regional and national levels
• As far as environmental benefits are concerned, regulations and incentive plans need to be devised
to make stakeholders familiar with market benefits of NTFPs
India produces around 99,000 metric tons of Tamarind
From an economic production of tamarind POV, broadly the following factors can be singled out to evaluate
the resource use efficiency:
• Y = Yield of tamarind (in kgs/hectare)
• X1 = Seedling rate ( No. /hectare) X5 = Rainfall (mm/year)
• X2 = Manures and fertilizers (Rs./ha) X6 = Soil Acidity (pH)
• X3 = After Cultivation Practices (Man days/ha)
• X4 = Irrigation (Rs./hectare)
• b1, b2, …..b4 = co-efficients
This variables can be put in a Cobb Douglas production function for better evaluation
Y = X1b1X2b2X3b3X4b4X5b5X6b6
Value Chain Analysis
Wholesale
Village & Town ` Indian
Collection Marke Markets
Weekly
center t
selling
zones or Big
haat Retailer
Trade
s
Centers
Value addition scope and proposal
The major forms in which tamarind can be sold after value addition is tamarind candies, tamarind
beverages, sweetened tamarind pulp balls, and tamarind powder (mixed with dry mango powder). The
following shows a value chain for tamarind products, mainly tamarind candies(retail) and paste
(wholesale markets).
Process Flow: Following is a suggestive production process flow if the tamarind produce is harvested. 1.
Harvest the tamarind pods 2. Peel off the brittle and dry skin 3. Sun dry and turn the pods for 4-5 days in
dry areas 4. Pack into large packages (plastic bags or jute bags) 5. Deliver to the nearest buyer, perform
quality check before payment 6. The buyer now turns processor and adds value to the produce; cooks the
semi-dried tamarind in large containers of boiling water 7. Separate pods from remaining juice or paste
8. Add sugar in paste in the ratio 2:1 and make flat balls from the paste 9. Dry the products naturally or in
driers 10. Pack into small retail packs
Some Constraints that the supply chain may face:
1. Price Fluctuations 2. Inadequate storage facilities 3. Lack of tamarind producing units (machinery)
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Value addition scope and proposal – continued
Proposal for a tamarind sauce manufacturing
plant
Proposed Manufacturing Process: Following can be the stages in the manufacturing
process:
1. Fruit Selection: Unripe tamarind fruits are usually selected and rinsed well in clean water. The pods are cleaned by
hand and pulp separated by hand or machine. 2. De-lumping and soaking: De-lumping can be done manually before
proper soaking. Then the tamarind is soaked for 3-4 hr. at say 55ºC a. Water is used mainly in the ratio 1:2. 3. Pulping:
There are mainly 3 stages of operations where de-stoner is used to sieve the large sized fibers and extract the pulp after
removing seeds. Main filtration is done through the Pulper which is a 2mm size sieve. Finally, the solution is made to
pass through a sieve of size 1 mm. 4. Pre-heating: Heating is mainly done by indirect contact of steam at around 85 °C.
Tubular heat exchanger can be used to transfer heat to high viscosity fluids in an enterprise setting. 5. Evaporation:
Evaporation of the pulp is mainly done in large open pans in low heat. An open pan allows moisture to evaporate more
quickly. Sugar should be added and the heat should be kept low to dissolve it, before increasing the heat to boil the
mixture 6. Filling and packaging: Usually glass jars are used for packaging and they need to be hot-filled with the
sauce. Alternatively, plastic jars covered with foil lids can also be used. 7. Pasteurization: This is an optional process
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References
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