Scope and objective
Some basic objective has encourages us to study to the topics & to prepare the report. They are as follows: y
To full fill the course requirement of Project Management.
y
To know the role of Mushroom in economy of Bangladesh.
y
To know the present status of Mushroom.
y
To be informed about various Mushroom product.
y
To know the usefulness of Mushroom.
y
To be inform about the price of Mushroom product.
y
To be informed about the lacking of Mushroom product.
y
Informed the amount of demand of Mushroom.
y
To know how to conduct feasibility study.
y
To know how a business project can be establish
Methodology Our course instructor Ms. Jafrin Sultana has assigned us to do a feasibility study on Mushroom Project. All the definitions and concepts are to be taken by consulting with Ms. Jafrin Sultana and from different books, articles and internet. The preparation of report of feasibility study of Mushroom based firm involves the following steps: Fir stly, we have tried to identify the required data and data sources of the study. For selecting the relevant data we followed_
Our course instructor¶s advice, ³Project s-Planning, Analysis, Implementation, and Review ´ by Prasanna Chandra, Chandra, th 5 Edition.
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Data collection: collection: We
use both Primary and Secondary data from
Market survey
Other official reports
Data & process collected from Competitors web sites
Internet
Visiting competitors firm
To prepare this project we also use M/S
Word-2007,
M/S Excel-2007
Next, we started our work of collecting data regarding the price of machineries, raw material etc. After that, for collecting information about the production process and technology we have visited BADC Then
we visit some other agro based projects for practical field experience for preparing
financial calculations we usedy
W orking
Capital requirements
y
Expected cash generation
y
Projected cash flow estimation
y
Ratio analysis
y
Payback period, NPV, IRR analysis
y
Scenario analysis
y
Sensitivity analysis and
y
Risk analysis
Finally we prepare the feasibility study report by analyzing all information in some specific areas like ± management, technical, marketing and financial.
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Data collection: collection: We
use both Primary and Secondary data from
Market survey
Other official reports
Data & process collected from Competitors web sites
Internet
Visiting competitors firm
To prepare this project we also use M/S
Word-2007,
M/S Excel-2007
Next, we started our work of collecting data regarding the price of machineries, raw material etc. After that, for collecting information about the production process and technology we have visited BADC Then
we visit some other agro based projects for practical field experience for preparing
financial calculations we usedy
W orking
Capital requirements
y
Expected cash generation
y
Projected cash flow estimation
y
Ratio analysis
y
Payback period, NPV, IRR analysis
y
Scenario analysis
y
Sensitivity analysis and
y
Risk analysis
Finally we prepare the feasibility study report by analyzing all information in some specific areas like ± management, technical, marketing and financial.
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Limitation Preparation of feasibility study of Mushr oom oom based farm involves a number of limitations in its various stages. While preparing the report we face the following problems which we tried best to avoid:
Collection of data is a hard job in this stage of project, because many prevailing farms are not interested to share their confidential information.
Price of raw material is not accurately known every time.
It is difficult to estimate and do all the financial projections accurately according to the current market.
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Industry
Background
The volume of Mushroom production is not large in Bangladesh .Only a few organizations are related with producing Mushroom. They are ±
1. BADC, Shavar, Dhaka. 2. Panbo Bangla Mushroom Limited, Dhaka . 3.
Wonder
Harbs, Noya pur,sonargon, Dhaka.
4. BRAC (N.G.O)
At present only one company is related with marketing of Mushroom in Bangladesh and that is Bangladesh Mushroom company ltd. Another one company is involved with its marketing.
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Vision To become the leader in producing & exporting Mushroom in the market at a lower cost and introduce our nation as a strongest and healthiest nation in the world.
Mission
Fulfill the total demand of nutrition of each an every family of our country at a minimum cost by providing Mushroom
Goals
y
Introduce Mushroom to the mass people with its advantage through seminars.
y
Use inputs of common agricultural ingredients. y
Let them know the essentiality of it. y
Identify the demand and set up the plans to support
the demand. y
Develop a low cost solution to fight malnutrition.
y
Ensure economic self-sufficiency and sustainability.
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Uniqueness Generally Mushroom has both qualities of nutrients characteristics of green and yellow vegetables. So our main uniqueness of the product is highly nutritious. Our main motto is to promote Mushroom of the local people to meet up their nutritional demand. It has unique medicinal characteristics which help to protect our body. So are we are very much uncompromised and unconditional.
We
also require with
a very lower and unique price for our products. So our main motto is to make familiar to everyone and make easy access to everybody.
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Legal form of Business
Mushroom is owned and managed by the partners of the firm. General & Limited partnership policy is followed that is, all the partners of the firm has got limited liability that is, who are liable for loss only up to the amount of their investment and the general manager (partner)
Md.
Manjur Morshed who has ultimate liability but he has authority to act and make binding decision as a owner. The partnership of the firm is based on a written contract and which is duly signed by all partners of the firm. So by law the firm is operated and managed by Articles of Partnership.
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Organizational Structure Mushroom has got a very sound list of qualified and skilled workforce having wide range of experience in the related position. Under the head of organization structure firm¶s organ gram is demonstrate and brief explanation is also given for better understanding of the authority and responsibility.
General Manager
Accounts
Marketing
Technical
Financial
Manager
Manager
Manager
Manager
Sales Representatives
Supervisor
Consultant
Assistant Laboratory Specialist
Technician
Labor
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HR Management Staffing Plan: Labor atory Speciali st:
Laboratory specialist will make research and development plan. He will examine our final product and will find out the nutrition element in Mushroom. He will look after about the quality improvement of our Mushroom by adding or deducting minerals into our Mushroom. Assi stant Labor atory Speciali st;
His main work would be support the laboratory specialist in his research. Tec hnician: He will look after the P.H content into the water. He will also look after the feeding of Mushroom. He will make the chemical composition that is needed to produce the Mushroom. S u pe rv i sor : We
have two supervisors. They will look after the regular work of the labor, and the packaging labor. Labor :
Labor will mainly operate the production system. They will operate on production, harvesting, drying, grinding function.
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Staffing Requirement & Budgeting
Number Designation
Salary
Total
1
20000
240000
1
12000
140000
Lab Specialist
1
10000
120000
Technician
1
3000
36000
5
2000
120000
Packaging labor
3
2000
72000
Supervisor
2
3000
72000
Security Guard
2
2500
60000
Sale s Representative s
2
4000
96000
Accountant
1
6000
72000
G.M Marketing Manager
Labor
Total
19
1028000
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Current Scenario in Banglade sh The cultivation of Mushr oom was introduced by
BADC ,
the research organization of
Bangladesh. The researcher of our country made some flexibility for cultivation of Mushr oom based on the weather and economic condition of our country. Then Mushr oom producing fram was first introduced in Bangladesh commercially by taking help from
BADC.
Right now, the
scientist of Biological Research Divisions is running various researches on mass positive effects of Mushr oom under the laboratory of BADC .
Mushr oom is now considered both socially and commercially significant plant ever have
discovered and is widely distributed in the Indo-Pacific region including Bangladesh. In Bangladesh
BADC and
some other farmers of Mymonsing and Sharajgung are producing
mushroom. In Bangladesh we are facing some problems in producing Mushr oom, such as,
Lack of efficient HR
Scarcity of raw materials and space
Awareness of people.
Above all, by overcoming all these problems and proper investment, Mushr oom production may have a brighter prospect in Bangladesh.
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Situational Analysis Current Market Situation:
Current market situation represents relevant back ground data on sales, cost, profit, market, competitors, distributors and the total micro and macro environment. The marketing plan is constructed on the basis of competitors as well as our new strategies.
At present, the demand of Mushroom is very high. So we need to meet our local demand first. Normally, Mushroom powder can be stored for many days. So, we can easily preserve them. It is very cost effective. SWOT Analysis:
SWOT analysis focuses on Strength, weakness, opportunities and Threats of a project. St r engt hs: The main strengths are: 1. Nutritious product with lower price 2. Used in different forms 3. Type of medicine for curing different diseases 4. No side effect 5.
Affordable product
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W eakness:
The main weaknesses are: 1. Lack of availability in the local market 2. lack of efficient HR 3. Scarcity of raw materials & space 4. Technological problem 5.
We
may not accepted by the local people
O ppor tu n ities:
The opportunities are: 1. Demand will increase day by day 2. Easy entrance in the industry 3. Available customer 4. To create strong market position 5.
Available employment opportunities
T hr eat: The Threats are: 1. skilled labor problem 2. political unrest 3. environmental threats
Competitor Analysis: The major competitor of Mushroom is BADC, though some other group of farmers are also producing mushroom but they have not significant impact in market. Distribution Analysis: Here we will present the size and importance of each of the distribution channel.
We
will first
produce mushroom from our own plant. Then we will make it a final product and make final packaging for Sale. The producers and final customers are part of every channel and the number of intermediate designated to the length of human resource management. Here, we will
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³z er o
use
lev el ´ marketing channel that means, we directly send product to the customer
without a help of other intermediaries.
Macro
Environment Situation:
Here, the section describes, the board of macro environment trends- demographic, economic, technological, political and socio-cultural, that affect significantly the production of mushroom. As we have to deal with local buyers, so we need to maintain the related rules and regulations of timing and ensure the quality. One thing we have to ensure that, we are very much strict and uncompromised about this.
Marketing
Objective s:
By implementing marketing objectives can be facilitated. The business wants to earn taka 5 million profit and its target profit margin is 32.48%. if it wants to achieve 5 million sales revenue then it must capture 15% of market share. The marketing objectives may be y
Increase consumer awareness through creating link and establishing banner in different popular web pages, posters, magazines, newspapers etc.
y
y
Increasing advertising and promotional expense up to 5% more than predetermined rate. Achieve total sales revenue taka 5 million which represent 15% of total market share .
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Marketing strategy:
1. Tar get mar ket: Five Star Hotel, Chinese Restaurants, Fist Food Shops and Various Supper Shops. 2. P ositioning: The fastest delivery of quality of product anywhere of the country within 24 hours. 3. P r od uc t line: Customers have the option of ordering through online or directly. Price will be same and so do quality. 4. P r ice: More or less than any other competitive manufacturer and supplier in Bangladesh. 5.
Di st r ibu tion c hannel: Internal market distribution channel.
6. Serv ice: Quick and widely available services. 7. Sale s pr omotion: Develop a new advertising campaign that support to the positioning strategy.
Marketing Mix
Analysis
Product: A product is anything that can be offered to a market for attention, acquisition, use, or consumption that might satisfy a want or need. « Products include more than just tangible goods" says the ' guru ' of marketing, Philip Kotler. In this sense, Mushroom should not just be marketed as a fresh product: if it is to be accepted as a public health solution, it must be a tangible product plus a service in the form of information about its use and usefulness.
P ositioning t he pr od uc t
A product which addresses a need or a want should take the specific needs of malnourished people into consideration: most vulnerable people do not purchase industrially processed food, and thus industrially fortified food will not reach them automatically. It is proposed, therefore, to position Mushroom products as cheap complementary food rations
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Pricing: Making a product affordable to the target population does not necessarily mean that all the food is given free of charge. Clearly the poorest and most vulnerable groups cannot pay the full cost of feeding supplementation. Yet whatever pricing mechanisms can enable the target population to participate and contribute will almost certainly have two positive effects: it will increase people¶s dignity and ensure they do not just depend on external assistance; and it will actively involve them and increase their mental and physical participation.
This section seeks, therefore, to discuss and develop such new financing mechanisms. They will need to be very efficient, and they should have a great impact and achieve an excellent cost-benefit ratio. Place: Place is related to ' supply chain ' and the means for delivering the products ; it is the place where people can find what they need. It has already been mentioned that there is a paradigm shift from stationary therapeutic feeding centers (TFCs ) towards more community involvement and community therapeutic care .
Promotion: So far, promotion of Mushroom products has been very limited. By bringing them into mainstream micro nutrition initiatives and linking them to other social programmers such as microfinance and self-help groups, promotion will be considerably enhanced. This generic promotion should not only be the task of the producer groups but also be clearly made a public health task Funded with public resources. Promotion is very much linked to the ' place ' and a good Promotion would aim at enhancing the credibility; this would, from the outset, position the products at a very high level and increase the trust in which the people are held.
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Action program: The action program helps the firm to reach its marketing objectives, efficiently and effectively. The action program may be ³Mushroom will advertise their name through creating banner in various popular websites. Its planning have its own websites. It will also advertise in local news papers, magazines, posters, banners, leaflets, booklets. The advertisement will be given in a periodic contract of six month.
STP Analysis Market
Segmentation:
Mushroom finds many difficulties to segment its market in the sense of mass marketing in the point of view of Bangladesh. As Mushroom is not a common food item that everyone take in our country. So we set our marketing channel through different segments.
We
segment our
customer market by looking at several descriptive characteristics ±geographical, sequential segmentation on which we are working.
1. G eog ra phical segment: We
divide the market in to different geographical units as east &west side, north & south side in
BD.
We
took target to expand business here. Among different side of country, the demand of
Mushroom is different because of their: a) amount of need b) expected quantity of product c) expected price of product.
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2. Seq ue ntial segmentation: Mushroom generally identify segment through a sequential process.
We
distinguish among
customers buying on price, service, and quantity & value orientation. y
Price oriented customer: They want value through lowest price.
y
Solution based orientation: They want value through more benefits & advice this way; we segment our customers in market.
Target Market: We
just store our business as a new organization. So we first target to stay in a market & create a strong position in the market to achieve our target market: We
make the price reasonable Delivery system is easy and very prompt. We analyzed our competitors & take necessary steps for survival as strongly.
y y y
Market
Positioning:
So far the govt. of BD comes ahead in technical use & positioning. Mushroom already seminars & exhibitions are organized in 64 districts to increase awareness of people. Not only the govt. but also NGOs come ahead to increase the awareness of people. Market positioning of Mushroom can be increase by liftlet, booklet, prospectus along with the communication of health workers, doctors, & other related authority. As we just start our business as new organization so first we have to concentrate on to stay in a market & create strong position. To these we will follow the following:
We
y
Set the price in reasonable scale
y
Our delivery should be very prompt
will focus on our target customer y
We
will analyze our competitors
y
Our future plan should be such as that can cop with different challenges
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Demand Analysis Time Series Projection Method:
Exponential Smoothing Method t
Data (
)
Forecast( )
Error (
)
Forecast for t+1
2011
102000
104000
-2000
=104000 +0.2(-2000) =103600
2012
103000
103600
-600
=103600 + 0.2(-600) = 103480
2013
104000
103480
540
= 103480 + 0.2(540) = 103588
2014
105000
103588
1412
= 103588 + 0.2(1412) = 103870
2015
105600
103870
1730
= 103870 + 0.2(1730) = 104216
2016
10600
104216
1784
= 104216 + 0.2(1784) = 104573
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Casual Method Consumption
Level Method
Price Elasticity of demand
= = = -0.789 Here,
= Quality demanded 2010, 104000kg. = Quality demanded 2009, 93600kg. = Price per kg in 2009, 400tk. = Price per kg in 2010, 350tk.
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Financial Analysis Organizational Cost P ar tic ul ars
Amou nt
(tk)
Land (20 Achor)
250000
Buildings
225000
W arehouse
20000
Vehicle
10000
Cement Floor
10000
Total
515000
Raw Material Cost
P ar tic ul ars
Amou nt
(tk)
Spawan Bags (18000kg@6/kg)
108000
Polypthene Bangs
20000
Rice Straw(18000kg@2/kg)
36000
Total
164000
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Cost of Equipment & Acce ssories P ar tic ul ars
Chalf Cutton(Manual)
Amou nt
1
10000
Pasteurisation Drum
3
9000
Sprayer
2
8000
Plastic Buckets W eighing
(tk)
1000
Scale (Table model of 5kg
10000
capacity) Hand Pump
1
16000
Drums for soaking straws
2
4000
Total Management
58000
Cost
Designation
Number
Salary
Total
G.M
1
20000
240000
Marketing Manager
1
12000
140000
Lab Specialist
1
10000
120000
Technician
1
3000
36000
5
2000
120000
Packaging labor
3
2000
72000
Supervisor
2
3000
72000
Sequrity Guard
2
2500
60000
Sales Representatives
2
4000
96000
Accountant
1
6000
72000
Labor
Total
1028000
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Total
Cost of Project Particulars
Amount (tk)
Land & Building
515000
Raw Material
164000
Equipment & Accessories
58000
Management cost
1028000
Utility Cost
24000
Advertisement
Total
Means
10000
1889000
of Finance
Particulars
Proportion (%)
Amount (tk)
Equity
75%
1500000
Loan
25%
500000
Total Investment
100%
2000000
Contribution Ratio 3:3:3 Working Capital Requirement P ar tic ul ars
Amou nt(tk)
Raw Materials
164000
Selling & Administrative Cost
380000
Labor
6480000
Utilities
240000
Total
1204000
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Cost of Production Particular s W orking
Amount (Tk)
Capital
1204000
Interest on Loan @ 8% (500000 X 8%)
40000
Dep. on Machinery & Equipment @ 10% (58000 X 10%)
5800
Dep. on Building @ 10% (515000 X 10%)
53500
Total Cost
1310300
Income
Statement Income Statement For the year end
Particulars Sales Cost of Goods Sold Depreciation P ro fit Befor e Inter est Interest @ 8% Net P ro fit
2011 5200000 3900000 57300 1242700 40000 1202700
2012 5360000 4020000 57300 1282700 40000 1242700
2013 5600000 4200000 57300 1342700 40000 1302700
2014 5840000 4380000 57300 1402700 40000 1362700
2015 6000000 4500000 57300 1442700 40000 1402700
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Project Cash Flow Statement P articulars
2011
2012
2013
2014
2015
Profit Before Interest
1242700
1282700
1342700
1402700
1442700
Depreciation
57300
57300
57300
57300
57300
Total (A)
1300000
1340000
1400000
1460000
1500000
Capital Expenditure
573000
573000
573000
573000
573000
Interest
40000
40000
40000
40000
40000
Total (B)
613000
613000
613000
613000
613000
Net Surplus/Cash Inflow (A B)
687000
727000
787000
847000
887000
Sources of Fund
Disposition of Fund
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Balance Sheet Particular s Liabilit y Equity Loan Reserves Total Asset Fixed Asset Land & Buildings Equipment
2011
Less: Depreciation
2012 1500000 500000 65700 20654700
1500000 500000 165700 2165700
1500000 500000 115700 2115700
515000 58000 573000 57300 515700
515000 58000 573000 57300 515700
515000 58000 573000 57300 515700
550000
525000
Current Asset Cash In Hand 500000 Account Receivable Preliminary Exp 250000
Total
(Amount in Tk) 2013
800000
850000
820000
250000
250000
1550000
1650000
1600000
20654700
2165700
2115700
2012 1400000 165700 0.0845
2013 1345000 115700 0.1162
2012 5360000 2165700 0.0247
2013 5600000 2115700 0.0265
Ratio Analysis Current Ratio =
Year Current Asset Current Liability Current Ratio
Total
2011 1300000 65700 0.1978
Asset Turnover =
Year Sales Total Asset Ratio
2011 5200000 2065700 0.0252
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Debt Ratio =
Year Total Liability Total Asset Ratio
Investment
2011 565700 2065700 0.27
2012 665700 2165700 0.31
2013 615700 2115700 0.29
Criteria
Cost of Capital Specific cost: Kd=8% ,Ke=10% W ACC
= (.10 X .75) + (.08 X .25) = 0.095 or 9.5%
NPV of Project Year Cash Inflow
2011 687000
2012 727000
2013 787000
2014 847000
2015 887000
NPV of the project Discounting
PV of ca sh
factor s @9.5%
flows
-2000000
1
-2000000
2011
687000
0.9132
627368
2012
727000
0.8340
606318
2013
787000
0.7616
599379
2014
847000
0.6955
589089
2015
887000
0.6352
563422
Initial Investment
Year
sh-flow Cas
NPV
985576
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IRR
of the Project
Here, A = Lower Interest Rate B = Higher Interest Rate C = PV at Lower Interest Rate D = Difference between PV at LIR & PV at HIR
We Know IRR
=A+
(B ±A)
NPV of the project
Discounting
PV of cash
factors @25%
flows
-2000000
1
-2000000
2011
687000
0.80
549600
2012
727000
0.64
469600
2013
787000
0.512
402944
2014
847000
0.4096
346931
2015
887000
0.3277
290670
Year
Cash-flows
Initial Investment
IRR= 0.095 +
985576 985576 206175
NPV
(206175)
X (0.25 0.095)
= 21%
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Pay Back Period
We Know PBP = A +
Y ear
2011
Cash In Flow 687000
2012
727000
1414000
2013
787000
2201000
2014
847000
3048000
2015
887000
393500
PBP = 2years +
Cumulative Cash Flow 687000
20000001414000 787000
= 2.74 Y ears
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Scenar io Anal ysi s P ar tic ul ars
Initial Investment Unit Selling Price Demand Revenues Variable Cost Fixed Cost Depreciation P r ofit
Best
Case 2000000 90 80000 7200000 4400000 573000 57300 2169700
( Amou nt in tk) W orst Case Av er age Case 2000000 2000000 80 70 70000 60000 5600000 4200000 4200000 3900000 573000 573000 57300 57300 769700 (330300)
Sensibilit y Anal ysi s P ar tic ul ars
Sales Cost of Goods Sold Selling & Admin Exp. Profit Sales Cost of Goods Sold Selling & Admin Exp. Profit
2011 2012 If 20% inc r ease in sales 5200000 6240000 3900000 4680000 1028000 1028000 272000 532000 If 20% dec re ase in sales 5200000 4160000 3900000 3120000 1028000 1028000 272000 12000
2013 7488000 5616000 1028000 844000 3328000 2496000 1028000 (19600)
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Risk Analysis
Our project is an agro based firm.
We
have some risk associated with the project. They are
given below:
1.
We
are mainly targeting the local customer, so we will have small market coverage.
2. Price of our product is too high. So promotion of our product to the poor people will not be easy. 3. People of Bangladesh are ignorant about taking new product. 4. Mushroom is sometime treated as medicine to the customer; they do not treat it as a food. 5.
People of Bangladesh do not know about the various use of mushroom, so the demand of mushroom is low.
6. Local people are not aware of that product because it is a new product. 7. Rainfall hampers the production of mushroom. So in rainy season the production of our mushroom may be in danger if we can not maintain it.
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Tec hnical Anal ysi s PRODUCTION DET AILS AND PROCESS OF MANUFACT URE Rice straws first cut into 4-5´ pieces, is then soaked in water for 12 hr. After soaking the straw is boiled. Treated straw is spread on a cement floor for 15 min to drain excess water. Now these straws are put in polythene bags of 40x60 cm size. This can hold 3 kg of wet straw. There should be holes in the bags. Now put 10-cm layer of the straw in the bags and press it. From the spawn bottle sprinkle spawn in the layer. Fill the bags to 3/4th capacity with alternate layers of staw and spawn. Tie the bag and place in spawn running room. These bags are kept in a dark room at 20 to 30° c for 12-15 days. A cottony growth proliferates through straw. The bed is taken out by inverting the bag. The open bed is transferred to cropping room. Direct sunlight should not fall on cropping room. Small pinheads surface come out from beds after 3-6 days of opening. Three flushes of mushroom can be harvested at weekly intervals. Water should be sprayed three times a day. QU ALITY C ON TR OL & ST AND ARDS
There is no specification for mushroom cultivation. ST OR A GE 1) Short term storage 2) Long term storage
SH OR T T E RM ST OR A GE The shelf life of mushrooms may vary from 1 day to 2 weeks at 1-40C. Low temperature is effective in short-term preservation because it retards the growth of microorganisms, reduce the rate of post harvest metabolic activities of the mushroom tissues and minimizes moisture loss. Straw mushrooms may be picked in wooden cases and transported by road, rail or sea. The case is divided into three compartments; ice is placed in the central compartment and the mushrooms are packed in the two other sections. Mushrooms may also be packed in bamboo baskets and transported by airfreight. An aeration channel is formed at the center of the basket and dry ice, wrapped in paper, is placed above the mushrooms. Storage of straw mushrooms in a closed plastic box with 95 per cent co2 accelerates deterioration even at 15-200C, the temperature range most suitable for their storage under normal circumstances. On the other hand, mushrooms stored in a perforated plastic box at 10150C have excellent keeping quality for up to 4 days and the loss of moisture is less than 5 per cent. When straw mushrooms are stored at 300C, under similar conditions, the veils are fully open and vegetative mycelia develop after only 2 days. In closed bags, liquefaction and microbial spoilage may occur rapidly. Straw mushroom can be stored more effectively at button stage than at any other stage. At temperatures below 100C, however, the mushrooms liquefy rapidly, irrespective of type of packaging and stage of development (button or umbrella stage) due to chilling injury.
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LONG TERM STORAGE Canning, pickling, and drying processes are employed for long term storage. These processes are not always suitable for all types of mushrooms. The quality of the finished product is rarely comparable with that of fresh mushrooms. Canning Canning is the most common process for preserving mushrooms, particularly Agar ic us mushrooms. Canning is divided into six basic operations: cleaning, blanching, canning, sterilization, cooling, labeling and packing. Trimming the steps immediately after harvest can reduce Browning and blemishing of Agaricus. If the mushrooms are not canned immediately before processing then, refrigeration at 150C along with high RH will help in retaining color and texture. Soaking for 30 minutes prior to canning may increase canning yield. At this stage, an appropriate level of sodium metabisulphite or acerbate is incorporated for color retention. The mushrooms are then rinsed and blanched for 2 minutes. Blanching is used to reduce the activity of enzymes. After blanching, the mushrooms are placed in cans containing 2.5 per cent sodium chloride and 0.25±0.5 per cent citric acid. The cans are then sealed and sterilized. Sterilization methods vary according to the type of equipment used. The most commonly used method is the batch process in which the cans are placed in an autoclave and sterilized for on hour at 120-100C. Drying Mushrooms are dehydrated in India as such in the sun. The products available in the market are of sub-standard quality. Not only there is contamination with sand, but also the products are highly discolored. But on the other hand dried mushrooms are convenient for long term storage and transportation. Mushrooms preserved by drying have a good flavor and the drying prevents deterioration. The moisture content of fresh mushrooms varies in the range of 70-90 per cent depending upon the harvest time and environmental conditions while that of dried mushrooms is about 10-13 per cent. Mushrooms can be dried by sun drying and thermal power drying. For general drying, the picked mushrooms are cut off at the basal part of the stalk and arranged in single layers on shelves and exposed to the sun or placed within a drying oven. Usually about 2-4 days under continuous daily sunshine is adequate for sun drying. This process of thermal power drying begins at a relatively low temperature. Mushrooms grown during sunny days are dried at an initial temperature of 350C while mushrooms grown during damp days are dried at an initial temperature of 300C. In addition to preserving the product, drying enhances the flavor and appearance of the mushrooms. Dried mushrooms are highly hygroscopic and are apt to absorb moisture from the air, they should be properly stored. If moisture content of the mushrooms reaches about 20 per cent, insects and molds will infest the mushrooms. The gloss of the cap surface may also fade. In addition, mushrooms may develop a white powdery surface and the gills may turn brownish from their original yellowish white. The dried mushrooms should therefore, be put into polyethylene bags, sealed, and kept in a dry, cool, and dark place. For prolonged storage, mushrooms should be packed in cartons or wooden boxes and kept at 2-50C in a low temperature store.
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Use of chemicals Some work has been done at the Central Food Technological Research Institute (CFTRI),Mysore, on this aspect of the preservation of mushrooms. It is reported that mushrooms in the fresh condition may be possible to preserve for about 10 days at room temperature by steeping in a solution containing 2.5 per cent common salt, 0.2 per cent citric acid, 0.1 per cent ascorbic acid, 0.1 per cent sodium bicarbonate and 0.1 percent potassium metabisulphite. The blanched mushrooms and steeped solution of (1:2) are put into clean glass containers, which are covered with lids and sealed with paraffin wax and stored at room temperature (21-280C). This method of preservation can be used at places where facilities for canning, freezing and dehydration do not exist.
Different forms for drying
Freeze Drying: In this technology, the most superior method is Vacuum freeze drying system, in which water is evaporated by sublimation from ice phase to vapour at low temperature resulting in dried product close to fresh product and quick in rehydration. The main limitation of this system is its high energy cost. Therefore it can be used for high value products like mushrooms only.
Vacuum Drying: In this, heat sensitive products are dried under vacuum at low temperature. The product is superior to air-drying and sun drying. This method is widely practiced due to its fair product quality and economics.
Microwave
Hot air drying: This system is simple hot air circulation over the product. Evaporation is by controlled temperature heating so that water is gently evaporated as it reaches the surface by osmosis.
Sun drying: This is an age-old traditional drying system and solar energy is utilized at low Cost. This takes the longest time and the risk of product deterioration during drying is high. Sanitary methods have been developed and in some cases solar heat are utilized by using solar cells/MS plates and air is circulated in closed chambers by fan. Improvements in this system will further reduce energy cost.
drying: This is the latest system emerging in dehydration as the product quality is superior quite similar to freeze drying. The cost of microwave drying is lower than that of freeze drying.
The Latest trends in drying technology are combination treatments of high temperature flash drying of product having high moisture, followed by closed hot air cross flow drying or vacuum drying /Microwave drying/freeze drying. The technology selected for premier Mushrooms is extractions of soluble solids vacuum concentration (5 fold foaming of concentrate) and Vacuum drying (Powder concentrate with 5 per cent moisture).
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Plant Capacity Capacity of our plant is 50 thousand kg per year. Raw Material
Spawn Bags Polythene Bags Rice Straw EQUIP MENT AND ACCESSORIES
Calf cutter (Manual) Pasteurization Drum Sprayer Plastic Buckets W eighing Scale Drums for soaking straws
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Socio Economic Aspect Social re sponsibility: The project of Mushroom is performing social responsibility with business: 1.
We
want to make our city green & for this after expending our business we will take a plantation project to plant tree on road side. 2. Since this a new project so it will create employment opportunities. 3. Mushroom removes malnutrition, prevent Arsenic. 4. We will help the poor student in their education. W e will definitely concern about our social responsibility. Environment impact of the project: 1. There is no negative side effect that may impact on environment. We make product Mushroom which we collect from nature. 2. It is a natural food & it can remove the malnutrition, prevent the Arsenic disease. 3. We do not use any kind of technology that may make environmental pollution.
Business ethics: Ethics are the principles of behavior that distinguish between right or wrong. Ethical conduct conforms to what a group or society as a whole considers right behavior Business ethics is the evolution of business activities and behavior as right and wrong. Ethical standards in business are based on commonly accepted principles of behavior established by expectation of society, the firm, and the industry and individuals personal values. Most business leaders realize their firms cannot Mushroom succeed without the trust of customers and goodwill of society. A violation of ethics makes trust and goodwill difficult to maintain. In thousands of company¶s executives and employees act accordingly to the highest ethical standards.
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Ethical standards of our company:
y
y
y y y y
y y
Maintain good relationship with supplier by clearing payment timely and providing them other facilities. Maintain good relationship with customers by satisfying and providing them timely, a quality product at a lower cost. No compromise with product quality. Maintain a friendly environment in the organization to work smoothly. Always follow chain of command in decision making and other activity. Always give priority to the customer as our main concern is to serve our customers though we are a manufacturing company. Not earn much profit as a part of doing social responsibility. Ensure freedom of work to achieve our goal and new innovation.
Contribution towards economy: The project is not only a profitable project; it has gone some socio-economical views also 1. It is employing such number of people that can make an effective contribution the action of removing unemployment.
towards
2. The people concerned with project will be more benefited economically & at large it is contributing to the livestock portion of the total GDP of the country.
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References Primary Source s Bangladesh Agriculture Development Corporation (BADC), Saver, Dhaka.
Secondary Source s
W ebsite
of Agricultural Ministry, Bangladesh. Bangladesh Agricultural Development Corporation. Developing small production and marketing enterprises: mushroom contract farming in Bangladesh by M d. Farhad Zamil Ur ban , Agriculture Expert, Urban Partnerships for Poverty Reduction Project (UPPR) of UNDP. The Financial Express, India (March, 2010). Author Name
1. Chandra Prasanna
Book Name
Project s: Planning, Analysis,
Edition
5 th
Implementation and Review 2. I M Pandey
2. Philip Kotler & Kevin Lane Keller
Financial Management
Marketing Management
9 th
13 th
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Bibliography Survey questionnaire on ³The acceptance of mushroom as a food among the people¶
1. Name of the respondent: 2. Gender:
Male
Female
3. Age: 4. Location: 5. Name of the occupation: 6. Do you know about mushroom?
Yes
No
7. If yes, in which way you know about it? Television Newspaper Radio Others
8. Do you know about food value of mushroom?
Yes No A little
9. Do you ever take mushroom as a food?
10. Does any doctor suggest you to take mushroom? Yes
No
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