Snacks / confectionery / bars
Mango fruit bar
TECH-NFIC-020
Record type
Product / SKU
Product category
Snacks / confectionery / bars
Popularity
High Demand
Machinery available at NFIC
Partially
1. Raw materials / commodities
COM-010
Mango
NF availability: Availability: Very high. Source districts: Annamayya, Chittoor, YSR Kadapa, Krishna, NTR, Vizianagaram, Nandyal, Prakasam, Anakapalli and Kakinada. ODOP: No mango entry in the revised 2024 AP PMFME ODOP list. Manufacturing decision: Strong choice for pulp, puree, dried slices, pickle and beverages. Select the product after matching the district's varieties and short harvest window; secure processing-grade fruit contracts.
2. NFIC machines required
3. How the product is made
?
Select ripe sound mangoes suitable for pulping; reject rotten or fermented fruit.
Validated
Parameters: Record variety, ripeness and incoming soluble solids.
?
Wash with potable water; remove peel, stones/seeds and inedible parts.
Validated
Parameters: Use hygienic food-contact equipment; keep peel/waste away from prepared pulp.
?
Pulp and refine to remove coarse fibres and seed fragments.
Validated
Parameters: Pulp consistency, screen integrity and pulp recovery.
?
Blend pulp with the specified sugar, acid and other ingredients.
Validated
Parameters: Measure soluble solids (°Brix) and pH; use a fruit-specific formulation.
?
Apply the recipe-defined pulp treatment and spread uniformly on food-grade trays.
Validated
Parameters: Even layer thickness and loading determine drying uniformity.
?
Dry to a cohesive leather/bar and cool in a clean dry area.
Validated
Parameters: Measure final moisture and water activity; tackiness alone is not a safety endpoint.
?
Cut to portions and seal in moisture/oxygen-barrier packs.
Validated
Parameters: Portion mass, seal integrity and stability against sticking, mould and moisture uptake.
4. Financials and Unit economics
Selling price
₹7.50
per pack
Variable cost to make one pack
₹6.86
Money left per pack
₹0.64
Before shared/fixed costs
Minimum production to cover costs
60 batches/month
Whole batches required
At 10 batches/month
₹35,945 loss/month
Money required to start
₹3.27 lakh
1. What will I produce and sell?
Raw material used in one batch (kg)
100.00
Finished product from one batch (kg)
28.12
Packs produced from one batch
1,125 packs
Selling price per pack
₹7.50
Planned production
10 batches/month
Packs available for sale/month
11,250 packs
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
Main raw material
₹3,000.00
Other ingredients
₹1,070.00
Packaging material
₹1,392.00
Production/helper labour
₹1,500.00
Transport / logistics
₹400.00
Other production costs
₹350.00
Total variable cost per batch
₹7,712.00
Sales from one batch
₹8,437.50
1,125 packs × ₹7.50
Variable cost of one batch
₹7,712.00
Money left from one batch
₹725.50
Available to pay shared/fixed business costs and thereafter become profit.
Money left per pack
₹0.64
Before shared/fixed costs.
3. NFIC Facility Cost
The fixed/shared cost of using NFIC
NFIC facility charge
₹43,200/month
This includes:
- 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?
Monthly Income Statement
Sales income
₹84,375
Main raw material
₹30,000
Other ingredients
₹10,700
Packaging
₹13,920
Production/helper labour
₹15,000
Transport / logistics
₹4,000
Other variable costs
₹3,500
Total variable costs
₹77,120
Money left after variable costs
₹7,255
NFIC fixed/shared facility cost
₹43,200
Estimated monthly loss
₹35,945
At 10 batches per month, the business is estimated to lose ₹35,945 per month.
5. How many batches do I need to sell?
Below break-even
59 batches
Sales: ₹4,97,812
Loss: ₹396
BREAK-EVEN
60 batches
Sales: ₹5,06,250
Profit: ₹330
Above break-even
61 batches
Sales: ₹5,14,688
Profit: ₹1,056
You should produce and sell at least 60 batches per month to cover your costs.
Every additional batch sold after this adds approximately ₹726 before any other unforeseen expenses.
6. What happens if I produce more?
10 batches/month
₹35,945 loss
58 batches/month
₹1,121 loss
59 batches/month
₹396 loss
60 batches/month
₹330 profit ← Break-even crossed
61 batches/month
₹1,056 profit
62 batches/month
₹1,781 profit
63 batches/month
₹2,506 profit
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?
Startup & Working Capital Requirement
Money needed for day-to-day business
₹1,79,748
Other startup requirements
₹1,47,000
Total startup money required
₹3,26,748
Why is ₹1.80 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 49 days
Estimated total money required to start and operate the business
₹3.27 lakh
5. Branding, packaging & labelling
Packaging & labelling guidance
| Pack size | Single bar: 20 g / 30 g; multipack: 100 g / 200 g total. |
|---|---|
| Label copy status | Ready |
Packaging, labelling & compliance guidanceRead one box at a time.
Recommended packaging
- Individually heat-sealed, grease-resistant moisture/oxygen-barrier wrappers; optional paperboard multipack. Test sticking, rancidity and seal integrity in AP summer/monsoon conditions.
Economical / sustainable option
- trial a recyclable PE- or PP-based mono-material pack only if its barrier and seals pass the same shelf-life test; confirm local collection. Plain paper alone is unsuitable.
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.
- 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.
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
- Identify the fruit/cereal/nut bar or chikki and its actual ingredients.
- Multipacks need compliant outer declarations and individual declarations where units are sold separately.
- Give net mass, not only number of pieces.