Groundnut (peanut) butter
1. Raw materials / commodities
NF availability: Availability: High. Source districts: Anantapur, Sri Sathya Sai, Kurnool, Nandyal, YSR Kadapa, Chittoor, Prakasam, Annamayya, Bapatla, Nellore, Eluru, Vizianagaram and Anakapalli. ODOP: Anantapur and Sri Sathya Sai – groundnut products. Manufacturing decision: Strong ODOP-aligned choice for oil, roasted nuts, butter and chikki. Test aflatoxin, moisture and oil recovery; secure lots separately if an NF claim is intended.
2. NFIC machines required
Use: Pre-cleaner
Use: Disintegrator; grinding machine
Use: Roaster
Use: Mixer
Use: De-stoner
Use: Electronic weighing scales; Plat form balance
Use: Sorting tables; Handling vessels & Trolleys etc
Use: Groundnut decortication / shell removal before roasting and grinding
3. How the product is made
Parameters: Record lot, incoming moisture and rejection weight; keep food grain separate from treated seed.
Parameters: Record kernel time/temperature history; colour alone does not verify Salmonella reduction. Aflatoxin is controlled by procurement/testing, not roasting.
Parameters: Separate raw nuts from roasted nuts and protect the post-roast area.
Parameters: Particle size and product temperature; avoid introducing water.
Parameters: Ingredient weights, viscosity and oil separation.
Parameters: Jar dryness, fill mass and seal integrity.
Parameters: Retain samples in the intended AP transport/storage conditions.
4. Financials and Unit economics
1. What will I produce and sell?
Assumption: All saleable production is sold at the indicated selling price.
2. How much does one batch cost?
Variable costs — these increase when you produce more
3. NFIC Facility Cost
The fixed/shared cost of using NFIC
- use of NFIC machinery / shared facility
- electricity, fuel and water
- machine-operator cost
You do not need to separately add electricity or machine-operator cost.
4. Will I make a profit?
5. How many batches do I need to sell?
You should produce and sell at least 5 batches per month to cover your costs.
Every additional batch sold after this adds approximately ₹5,133 before any other unforeseen expenses.
6. What happens if I produce more?
More batches sold → the fixed/shared NFIC cost gets spread over more production → monthly profit improves.
7. How much money do I need before starting?
Why is ₹2.06 lakh needed for day-to-day business?
Raw material, ingredients, packaging and other expenses have to be paid before all the money from customers comes back.
Working-capital cycle: approximately 39 days
5. Branding, packaging & labelling
Packaging & labelling guidance
| Pack size | Retail: 200 g / 400 g; catering: 1 kg. |
|---|---|
| Label copy status | Ready |
Retail label essentials
- Before printing, check the applicable rules/exemptions for: true food name; ingredients in descending order; additives; prescribed nutrition panel; veg/non-veg symbol; allergen statement; manufacturer/packer/brand-owner details and applicable FSSAI logo/licence number; net quantity; MRP inclusive of taxes and consumer-care details; batch/lot; manufacture/packing date and expiry/use-by as applicable; storage and preparation instructions.
- Check Legal Metrology declarations, type size and unit-sale-price applicability for the final pack.
- Mandatory information must be in English or Hindi; add clear Telugu for rural AP buyers.
Product name, origin & marketing claims
- Put a simple descriptive food name beside the brand, with the actual variant and net quantity prominent.
- Use honest local-origin/FPO statements backed by records.
- Technology titles in column C are not approved marketing claims.
- Do not imply CFTRI or FSSAI endorses the brand.
- A QR recipe/traceability link is optional and cannot replace mandatory on-pack information.
Ingredients, allergens & cross-contact
- Review every ingredient and processing aid/carrier, including compound seasonings and shared machinery.
- Use the prescribed separate allergen statement when applicable; exemptions exist, including where the product itself is the allergen.
- “May contain” follows a genuine cross-contact assessment and is not a substitute for segregation.
- Milk is an allergen even in a vegetarian food; egg changes veg/non-veg status.
- Do not assume millet/buckwheat foods are gluten-free.
- Make peanut identity unmistakable; check the allergen-label exemption where the product itself is the allergen.
- Declare other allergens/additives if present.
- FSSAI Labelling and Display Regulations, 2020; Version VIII, 09-Sep-2025. Primary regulatory baseline for retail/non-retail labels, allergens and ingredient-specific declarations.
Nutrition & claims
- Nutrition values and claims must match the final recipe, legal calculation/testing basis and serving instructions.
- Check permitted exemptions rather than printing invented values.
Shelf life, storage & after-opening
- Best-before alone is not a universal substitute for expiry/use-by.
- Establish shelf life on the real product/package using safety, sensory and relevant moisture/rancidity/culture tests under intended distribution conditions.
- No expiry duration is supplied in this workbook.
- Print a validated after-opening period where needed, not “consume soon” as the only control.
- Mention natural oil separation/stirring only if applicable; give validated after-opening storage.
FSSAI licence, certifications & marks
- Obtain the applicable FSSAI registration/licence and product-category permissions before food manufacture/sale; it is not a product-quality endorsement.
- Ordinary food rows do not establish a separate mandatory certification merely because they use millet or local produce.
- ISO 22000/HACCP certification, retail barcodes and trademark registration are not universal food-label prerequisites, though a buyer may require them.
- Never display BIS/AGMARK/organic/vegan/+F/other marks without qualifying and obtaining the relevant authorisation where required.
- Special-category rows explicitly need further review.
Regulatory references
- FSSAI Packaging Regulations, 2018; Version V, 02-Apr-2025. Food-contact compliance and Schedule IV indicative package families. Specific pack sizes and sustainability trade-offs in D/E are recommendations, not prescribed by this source.
Other important guidance
- Food-grade glass jar with compatible lined closure and tamper evidence; alternatively a food-grade plastic jar/pouch specifically rated for the actual filling process and oily/acidic food. Returnable glass is worthwhile only with an economical collection, inspection and validated washing system.
- Name peanut butter/spread as permitted by composition.