Multigrain-based fortified snack
1. Raw materials / commodities
NF availability: Availability: Moderate. Source districts: Kurnool, Nandyal, Anantapur, Sri Sathya Sai, YSR Kadapa, Prakasam and parts of north coastal/tribal districts. ODOP: Nandyal – millet-based products; Vizianagaram – millets. Manufacturing decision: Proceed for flour, malt, snacks or RTC mixes where a cleaned-grain cluster exists. Contract rabi supply and test grain size, moisture and storage stability.
NF availability: Availability: High as a category. Source districts: Kurnool, Anantapur, Sri Sathya Sai, YSR Kadapa, SPSR Nellore, Guntur, Chittoor, Srikakulam, Vizianagaram and Krishna. ODOP: Kurnool and Prakasam – pulse products; Eluru – black/green gram; Palnadu – red gram. Manufacturing decision: Strong opportunity for dal, flour, snacks and RTC foods. Select the exact pulse first and locate near the corresponding ODOP/production belt; different pulses need different dehulling performance.
NF availability: Availability: Very high. Source districts: East Godavari, West Godavari, Kakinada, Konaseema, Eluru, Krishna, NTR, Guntur, Bapatla, SPSR Nellore, Prakasam, Srikakulam and Vizianagaram. ODOP: SPSR Nellore – rice products such as flakes and puffed rice. Manufacturing decision: Strong choice for milling, flour, flakes, puffed rice and RTC products. Locate near a paddy belt/rice mill and confirm the required variety and NF volume.
2. NFIC machines required
Use: Grinder
Use: Vibro fluid bed roaster
Use: Mixer
Use: Form-fill seal machine
3. How the product is made
Parameters: Record lot, incoming moisture and rejection weight; keep food grain separate from treated seed.
Parameters: Particle size, accurate proportions and uniformity.
Parameters: Uniform load, moisture/water activity and no scorching.
Parameters: Coating pickup, uniformity and added oil level.
Parameters: No condensation; check seal continuity, pack weight and moisture/water activity against the product release specification.
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 12 batches per month to cover your costs.
Every additional batch sold after this adds approximately ₹2,364 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 ₹1.94 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: 30 g / 60 g; sharing: 150 g. |
|---|---|
| Label copy status | Ready |
Recommended packaging
- Heat-sealed moisture/oxygen-barrier flow-wrap or pouch; use a light protective tray only if breakage trials justify it. Metallised laminate is a candidate, not a compulsory material.
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.
- Identify the cereal/millet and flavour; declare seasoning ingredients, additives and allergens.
- 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.
- Confirm that the food category, nutrient forms, levels and labelling qualify under the applicable fortification rules; verify retention through shelf life.
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.
- Fortification / +F claim note: do not automatically apply the +F logo or “fortified” claim.
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
- State baked/fried/expanded only as actually manufactured.
- Avoid a health claim based solely on adding a small amount of moringa or pulses.
- FSSAI Advertising and Claims Regulations, 2018; Version IV, 14-Dec-2022. Claim principles and conditions; later effective amendments must also be checked.
- FSSAI regulations index and labelling-amendment register. N identifies specialised regimes to consult, not evidence that any named SKU is approved. A flags the 2026 update; unresolved requirements are expressly not presented as certification conclusions.