Other food technology
Instant traditional Sambar
TECH-NFIC-111
Record type
Product / SKU
Product category
Other food technology
Popularity
Low Demand
Machinery available at NFIC
Partially
1. Raw materials / commodities
No publishable commodity links found.
2. NFIC machines required
NFIC-KUP-U03-02
Single Head Pulveriser 7.5 HP — White Powder with Starter
Use: Disintegrator
Open machine page →
NFIC-KUP-U03-03
Double Drum Roaster Electric
Use: Bowl roaster
Open machine page →
NFIC-KUP-U03-04
Ribbon Blender for Powder Mixing
Use: Planetary mixer; ribbon blender
Open machine page →
NFIC-KUP-U03-09
Vertical Band Sealer SS FRB 770
Use: Heat sealing machine
Open machine page →
NFIC-KUP-U04-02
Solar Dryer
Use: Tray drier
Open machine page →
NFIC-KUP-U05-03
Additional Sieves
Use: Sifter
Machine is mapped to this product · no separate public machine page
NFIC-KUP-U07-02
Weighing Machine (Scale)
Use: Weighing scale
Open machine page →
NFIC-KUP-U07-04
Plastic Tubs
Use: Working table (with alumimium top)
Machine is mapped to this product · no separate public machine page
3. How the product is made
?
Identify the lot; remove stones, insects, mouldy and damaged material. Sieve/aspirate dry ingredients before weighing.
Validated
Parameters: Record lot, incoming moisture and rejection weight; keep food grain separate from treated seed.
?
Clean, dry or roast components as specified; use microbiologically controlled spices.
Validated
Parameters: Control roast uniformity; roasting for flavour is not automatically a validated pathogen reduction.
?
Grind the dry spices, cooked/dried pulse components and other solids as required.
Validated
Parameters: Sieve grade, milling heat and absence of foreign matter.
?
Blend weighed dry ingredients; add fat only if the specified formula uses it.
Validated
Parameters: Uniform salt/acid/spice distribution and final moisture.
?
Reconstitute/cook a sample using the proposed label instructions.
Validated
Parameters: Dissolution, pulse cooking status, flavour and consistency.
?
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
₹33.75
per pack
Variable cost to make one pack
₹26.81
Money left per pack
₹6.94
Before shared/fixed costs
Minimum production to cover costs
13 batches/month
Whole batches required
At 12 batches/month
₹2,250 loss/month
Money required to start
₹3.96 lakh
1. What will I produce and sell?
Raw material used in one batch (kg)
33.00
Finished product from one batch (kg)
47.00
Packs produced from one batch
470 packs
Selling price per pack
₹33.75
Planned production
12 batches/month
Packs available for sale/month
5,640 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
₹4,130.00
Other ingredients
₹3,800.00
Packaging material
₹1,920.00
Production/helper labour
₹1,650.00
Transport / logistics
₹400.00
Other production costs
₹700.00
Total variable cost per batch
₹12,600.00
Sales from one batch
₹15,862.50
470 packs × ₹33.75
Variable cost of one batch
₹12,600.00
Money left from one batch
₹3,262.50
Available to pay shared/fixed business costs and thereafter become profit.
Money left per pack
₹6.94
Before shared/fixed costs.
3. NFIC Facility Cost
The fixed/shared cost of using NFIC
NFIC facility charge
₹41,400/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
₹1,90,350
Main raw material
₹49,560
Other ingredients
₹45,600
Packaging
₹23,040
Production/helper labour
₹19,800
Transport / logistics
₹4,800
Other variable costs
₹8,400
Total variable costs
₹1,51,200
Money left after variable costs
₹39,150
NFIC fixed/shared facility cost
₹41,400
Estimated monthly loss
₹2,250
At 12 batches per month, the business is estimated to lose ₹2,250 per month.
5. How many batches do I need to sell?
Below break-even
12 batches
Sales: ₹1,90,350
Loss: ₹2,250
BREAK-EVEN
13 batches
Sales: ₹2,06,212
Profit: ₹1,012
Above break-even
14 batches
Sales: ₹2,22,075
Profit: ₹4,275
You should produce and sell at least 13 batches per month to cover your costs.
Every additional batch sold after this adds approximately ₹3,262 before any other unforeseen expenses.
6. What happens if I produce more?
11 batches/month
₹5,512 loss
12 batches/month
₹2,250 loss
13 batches/month
₹1,012 profit ← Break-even crossed
14 batches/month
₹4,275 profit
15 batches/month
₹7,538 profit
16 batches/month
₹10,800 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
₹2,49,330
Other startup requirements
₹1,47,000
Total startup money required
₹3,96,330
Why is ₹2.49 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
Estimated total money required to start and operate the business
₹3.96 lakh
5. Branding, packaging & labelling
Packaging & labelling guidance
| Pack size | Retail: 200 g / 500 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.
- Declare allergens from the final recipe, including compound ingredients.
- 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 reseal after opening.
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
- Identify the actual dry mix, not the prepared dish.
- Print the measured water/milk addition, cooking or reconstitution steps, servings and safe handling after preparation.
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.