Vegetable / horticulture products
Dehydrated drumstick powder
TECH-NFIC-099
Record type
Product / SKU
Product category
Vegetable / horticulture products
Popularity
Low Demand
Machinery available at NFIC
Partially
1. Raw materials / commodities
COM-039
Drumstick
NF availability: Availability: Moderate and expanding. Source districts: Prakasam—especially Racherla, Yerragondapalem and Markapur—plus Guntur/Palnadu and Rayalaseema dryland belts. ODOP: No drumstick ODOP in AP. Manufacturing decision: Promising for pod powder, pickle and dehydration where growers can supply the required tender-pod grade. Contract variety and staggered harvests before installing dedicated capacity.
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-U03-05
Vibro Shifter
Use: SS Seives
Open machine page →
NFIC-KUP-U03-09
Vertical Band Sealer SS FRB 770
Use: Sealing machine
Open machine page →
NFIC-KUP-U04-01
Vegetables & Fruits Cleaning Machine (Bubble Washer) — 2 Chamber
Use: Washing tank
Open machine page →
NFIC-KUP-U04-02
Solar Dryer
Use: Dryer
Open machine page →
NFIC-KUP-U04-03
Chopper Cutter (Multipurpose Slicing Machine)
Use: Vegetable cutting machine
Open machine page →
NFIC-KUP-U07-02
Weighing Machine (Scale)
Use: Weighing scale
Open machine page →
3. How the product is made
?
Sort fresh sound leaves; discard yellow, diseased, mouldy leaves and coarse stems.
Validated
Parameters: Confirm botanical identity and whether product uses gongura or moringa leaves.
?
Wash hygienically with potable water and drain surface water.
Validated
Parameters: Water quality and clean drainage; minimise wet holding.
?
Apply only the validated leaf-specific pretreatment if the technology requires one.
Validated
?
Dry leaves in a protected controlled-air dryer.
Validated
Parameters: Thin even loading; leaf colour, moisture and water activity. Open-ground drying risks contamination.
?
Mill dry leaves and sieve; cool before packing.
Validated
Parameters: Particle size and milling temperature.
?
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
₹67.50
per pack
Variable cost to make one pack
₹69.39
Money left per pack
₹-1.89
Before shared/fixed costs
Minimum production to cover costs
Not achievable at current price/cost
Whole batches required
At 10 batches/month
₹45,850 loss/month
Money required to start
₹3.10 lakh
1. What will I produce and sell?
Raw material used in one batch (kg)
100.00
Finished product from one batch (kg)
9.80
Packs produced from one batch
98 packs
Selling price per pack
₹67.50
Planned production
10 batches/month
Packs available for sale/month
980 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
₹3,500.00
Packaging material
₹400.00
Production/helper labour
₹1,800.00
Transport / logistics
₹400.00
Other production costs
₹700.00
Total variable cost per batch
₹6,800.00
Sales from one batch
₹6,615.00
98 packs × ₹67.50
Variable cost of one batch
₹6,800.00
Money left from one batch
−₹185.00
Available to pay shared/fixed business costs and thereafter become profit.
Money left per pack
−₹1.89
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
₹66,150
Main raw material
₹35,000
Packaging
₹4,000
Production/helper labour
₹18,000
Transport / logistics
₹4,000
Other variable costs
₹7,000
Total variable costs
₹68,000
Money left after variable costs
−₹1,850
NFIC fixed/shared facility cost
₹44,000
Estimated monthly loss
₹45,850
At 10 batches per month, the business is estimated to lose ₹45,850 per month.
5. How many batches do I need to sell?
Break-even cannot be reached at the current selling price and variable cost because each additional batch does not leave enough money to cover shared/fixed costs.
7. How much money do I need before starting?
Startup & Working Capital Requirement
Money needed for day-to-day business
₹1,42,870
Other startup requirements
₹1,67,000
Total startup money required
₹3,09,870
Why is ₹1.43 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
₹3.10 lakh
5. Branding, packaging & labelling
Packaging & labelling guidance
| Pack size | Retail: 50 g / 100 g / 200 g; catering: 1 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.
- State the exact plant part and powder identity; list carriers/additives if used.
- 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.
- Keep dry and use a dry spoon.
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
- Do not print disease-treatment claims.
- Confirm whether the powder is leaf or pod; do not label pod powder as moringa-leaf powder.
- FSSAI Advertising and Claims Regulations, 2018; Version IV, 14-Dec-2022. Claim principles and conditions; later effective amendments must also be checked.