Fruit products / beverages
Raw banana powder (unripe)
TECH-NFIC-060
Record type
Product / SKU
Product category
Fruit products / beverages
Popularity
Medium Demand
Machinery available at NFIC
Partially
1. Raw materials / commodities
COM-004
Banana / Plantain
NF availability: Availability: Very high. Source districts: Kurnool, Nandyal, Anantapur, YSR Kadapa, Kakinada, East Godavari, Eluru, Konaseema and West Godavari. ODOP: East Godavari – banana; YSR Kadapa – banana-based products. Manufacturing decision: Strong choice for chips, flour, puree and dehydration. Prefer locating near the source because fruit is bulky and perishable; contract grade, variety and seasonal volume.
2. NFIC machines required
NFIC-KUP-U03-01
Single Head Pulveriser 7.5 HP — Masala with Starter
Use: Hammer mill
Open machine page →
NFIC-KUP-U03-09
Vertical Band Sealer SS FRB 770
Use: Pouch Sealing machine
Open machine page →
NFIC-KUP-U04-01
Vegetables & Fruits Cleaning Machine (Bubble Washer) — 2 Chamber
Use: Fruit washer
Open machine page →
NFIC-KUP-U04-02
Solar Dryer
Use: Hot air drier
Open machine page →
NFIC-KUP-U07-02
Weighing Machine (Scale)
Use: Weighing balance
Open machine page →
NFIC-KUP-U07-04
Plastic Tubs
Use: SS preparation tables
Machine is mapped to this product · no separate public machine page
3. How the product is made
?
Select sound unripe bananas with firm starchy pulp.
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.
?
Cut into uniform pieces/slices; remove remaining inedible tissue.
Validated
Parameters: Slice thickness and uniformity; minimise delay before drying.
?
Use blanching or anti-browning treatment only where validated for the chosen fruit/vegetable.
Validated
?
Spread without overlap and dry with controlled clean airflow.
Validated
Parameters: Air temperature, humidity, velocity, tray load and product moisture must be recorded.
?
Cool hygienically and check moisture uniformity between pieces.
Validated
Parameters: No condensation, wet pockets, scorching or case-hardening.
?
Mill dried banana slices and sieve into uniform flour.
Validated
Parameters: Limit milling heat; check particle size and powder moisture.
?
Cool in a clean, dry area; weigh, seal and batch-code moisture-barrier food-grade packs.
Validated
Parameters: No condensation; check seal continuity, pack weight and moisture/water activity against the product release specification.
4. Financials and Unit economics
Selling price
₹75.00
per pack
Variable cost to make one pack
₹74.36
Money left per pack
₹0.64
Before shared/fixed costs
Minimum production to cover costs
880 batches/month
Whole batches required
At 10 batches/month
₹43,500 loss/month
Money required to start
₹2.96 lakh
1. What will I produce and sell?
Raw material used in one batch (kg)
100.00
Finished product from one batch (kg)
19.50
Packs produced from one batch
78 packs
Selling price per pack
₹75.00
Planned production
10 batches/month
Packs available for sale/month
780 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
₹2,500.00
Packaging material
₹400.00
Production/helper labour
₹1,800.00
Transport / logistics
₹400.00
Other production costs
₹700.00
Total variable cost per batch
₹5,800.00
Sales from one batch
₹5,850.00
78 packs × ₹75.00
Variable cost of one batch
₹5,800.00
Money left from one batch
₹50.00
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
₹44,000/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
₹58,500
Main raw material
₹25,000
Packaging
₹4,000
Production/helper labour
₹18,000
Transport / logistics
₹4,000
Other variable costs
₹7,000
Total variable costs
₹58,000
Money left after variable costs
₹500
NFIC fixed/shared facility cost
₹44,000
Estimated monthly loss
₹43,500
At 10 batches per month, the business is estimated to lose ₹43,500 per month.
5. How many batches do I need to sell?
Below break-even
879 batches
Sales: ₹51,42,150
Loss: ₹50
BREAK-EVEN
880 batches
Sales: ₹51,48,000
Profit: ₹0
Above break-even
881 batches
Sales: ₹51,53,850
Profit: ₹50
You should produce and sell at least 880 batches per month to cover your costs.
Every additional batch sold after this adds approximately ₹50 before any other unforeseen expenses.
6. What happens if I produce more?
10 batches/month
₹43,500 loss
878 batches/month
₹100 loss
879 batches/month
₹50 loss
880 batches/month
₹0 profit ← Break-even crossed
881 batches/month
₹50 profit
882 batches/month
₹100 profit
883 batches/month
₹150 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
₹1,29,300
Other startup requirements
₹1,67,000
Total startup money required
₹2,96,300
Why is ₹1.29 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 44 days
Estimated total money required to start and operate the business
₹2.96 lakh
5. Branding, packaging & labelling
Packaging & labelling guidance
| Pack size | Retail: 500 g / 1 kg; catering: 5 kg. |
|---|---|
| Label copy status | Ready |
Packaging, labelling & compliance guidanceRead one box at a time.
Recommended packaging
- Food-contact compliant, heat-sealed moisture-barrier pouch; use oxygen/light barrier where fat or flavour deteriorates (e.g. PET/metallised PET/PE). A zipper is optional, not a substitute for the first heat seal.
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.
Preparation / use instructions
- State the grain/plant species and form accurately; give washing/cooking directions where needed.
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
- Single-ingredient labelling exemptions must be checked against the actual product and any claims.
- Store dry, protected from insects; close the opened pack.