MAHARASHTRA STATE BOARD OF TECHNICAL EDUCATION
(MUMBAI)
A
Micro Project Report
On
“Prepare a Business Plan on Small Food Processing
Industry.”
Submitted by-
Roll no. Name Of Students
40 Sathe Karan Prakash .
38 Sabale Chetan Bhanudas .
20 Hirve Hemanshu Harsh
Guided by – MS. Gayatri Mam
CERTIFICATE
This is to certify that the micro project entitled “Prepare a Business Plan
on Small Food Processing Industry” is submitted by:
Class: COTY
Roll Enrollment Exam Seat Name of Student
No. No. No.
40 1910870027 Sathe Karan prakash.
38 1910870046 Sabale Chetan Bhanudas.
20 1910870070 Hirve Hemanshu Harsh.
In the prescribed format of the board for the course Entrepreneurship
Development (22032) as partial fulfillment of Diploma Programme in
Computer Engineering under the Maharashtra State Board of
Technical Education, Mumbai during the academic year 2021-22.
The said work has been assessed by us and we are satisfied that the
same is up to the standard envisaged for the level of the course.
Date: / /2022
[Link] mam Prof. [Link] Prof. P. T. Kale.
Project Guide HOD-Computer Dept. Principal
Annexure – I
BSP POLYTECHNIC WAGHOLI, PUNE
Micro-Project Proposal
Title of Micro Project: Prepare a Business Plan on Small Food Processing Industry.
Academic Year: 2021-22 Semester: Sixth Scheme: I
Programme: Computer Engineering Course & Code:
[Link] 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. Course Outcomes Addressed: -
1. Identify your entrepreneul 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.
3.0. 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
Title of Micro-Project: Prepare a Business Plan on Small Food Processing Industry
1.0. 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.
2.0. Aims /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 Industries.
1.0. Course Outcomes Achieved: -
• Identify your entrepreneul traits.
• identify the business opportunities that suits you.
• Use the support system to zero down to your business idea.
• Develop comprehensive business plan.
• Prepare plans to manage the enterprise effectively.
4.0. 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 that bacteria will not survive.
6.0. Actual Resources Used:
Sr. Name of
Specifications Quantity Remarks
No. Resource/material
[Link]
[Link]
[Link]
1 Online Platforms. [Link] 4 Studied.
[Link]
2 Book Entrepreneurship by Hisrich, R.D 1 Studied.
7.0. Outputs of the Micro-Projects:
We have understanded the ideas to employ the Small Scale Food industry. Execution of
business programme 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.
