Fruit products / beverages
Banana juice
TECH-NFIC-092
Record type
Product / SKU
Product category
Fruit products / beverages
Popularity
Low 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-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-U07-04
Plastic Tubs
Use: SS Preparation tables
Machine is mapped to this product · no separate public machine page
3. How the product is made
?
Choose sound fruit at the required maturity; reject mouldy, 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.
?
Mash banana pulp; clarify/separate juice using the technology-specified treatment.
Validated
Parameters: Banana pulp is viscous; enzyme identity/dose and treatment conditions are not supplied.
?
Blend the specified juice/pulp with other recipe ingredients.
Validated
Parameters: Measure pH, titratable acidity and °Brix; keep batch ingredient weights.
?
Use a validated heat/aseptic/refrigerated process matched to product acidity, viscosity and pack.
Validated
?
Fill and seal using the packaging sequence validated with that preservation process.
Validated
Parameters: Closure integrity, fill weight/volume, headspace and recorded processing conditions.
?
Cool as required by the validated process and store in its specified conditions.
Validated
Parameters: Verify batch microbiology and shelf life; do not infer ambient stability from a sealed bottle.
4. Financials and Unit economics
Selling price
₹30.00
per bottle
Variable cost to make one bottle
₹27.47
Money left per bottle
₹2.53
Before shared/fixed costs
Minimum production to cover costs
33 batches/month
Whole batches required
At 12 batches/month
₹23,496 loss/month
Money required to start
₹4.60 lakh
1. What will I produce and sell?
Raw material used in one batch (kg)
180.00
Finished product from one batch (kg)
94.92
Bottles produced from one batch
452 bottles
Selling price per bottle
₹30.00
Planned production
12 batches/month
Bottles available for sale/month
5,424 bottles
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
₹4,500.00
Other ingredients
₹210.00
Packaging material
₹3,808.00
Production/helper labour
₹1,500.00
Transport / logistics
₹800.00
Other production costs
₹1,600.00
Total variable cost per batch
₹12,418.00
Sales from one batch
₹13,560.00
452 bottles × ₹30.00
Variable cost of one batch
₹12,418.00
Money left from one batch
₹1,142.00
Available to pay shared/fixed business costs and thereafter become profit.
Money left per bottle
₹2.53
Before shared/fixed costs.
3. NFIC Facility Cost
The fixed/shared cost of using NFIC
NFIC facility charge
₹37,200/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
₹1,62,720
Main raw material
₹54,000
Other ingredients
₹2,520
Packaging
₹45,696
Production/helper labour
₹18,000
Transport / logistics
₹9,600
Other variable costs
₹19,200
Total variable costs
₹1,49,016
Money left after variable costs
₹13,704
NFIC fixed/shared facility cost
₹37,200
Estimated monthly loss
₹23,496
At 12 batches per month, the business is estimated to lose ₹23,496 per month.
5. How many batches do I need to sell?
Below break-even
32 batches
Sales: ₹4,33,920
Loss: ₹656
BREAK-EVEN
33 batches
Sales: ₹4,47,480
Profit: ₹486
Above break-even
34 batches
Sales: ₹4,61,040
Profit: ₹1,628
You should produce and sell at least 33 batches per month to cover your costs.
Every additional batch sold after this adds approximately ₹1,142 before any other unforeseen expenses.
6. What happens if I produce more?
12 batches/month
₹23,496 loss
31 batches/month
₹1,798 loss
32 batches/month
₹656 loss
33 batches/month
₹486 profit ← Break-even crossed
34 batches/month
₹1,628 profit
35 batches/month
₹2,770 profit
36 batches/month
₹3,912 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
₹1,50,422
Other startup requirements
₹3,10,000
Total startup money required
₹4,60,422
Why is ₹1.50 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 26 days
Estimated total money required to start and operate the business
₹4.60 lakh
5. Branding, packaging & labelling
Packaging & labelling guidance
| Pack size | Retail: 200 mL / 250 mL; family: 1 L only after opened-life testing. |
|---|---|
| Label copy status | Ready |
Packaging, labelling & compliance guidanceRead one box at a time.
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.
- State shake/dilution instructions only when appropriate and validated after-opening refrigeration.
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
- Choose the package after establishing the preservation route: process-compatible bottle for validated chilled sale, or a retort/aseptic-rated container for the matching validated process.
- Do not assume ordinary hot filling is sufficient for a low-acid drink.
- Compare recoverable stock bottles and local returnable glass only after food-safety and transport trials.
- Use the correct juice/nectar/fruit-beverage identity, fruit names and required content declarations; do not call diluted sweetened drink 100% juice.
- For sugarcane/banana drinks, measure final equilibrium pH and obtain a validated preservation process.
- If low-acid, ordinary hot filling is not an ambient-safety solution; use a validated chilled, retort or aseptic route as appropriate.
- FSSAI Advertising and Claims Regulations, 2018; Version IV, 14-Dec-2022. Claim principles and conditions; later effective amendments must also be checked.