Fruit products / beverages
Jamoon fruit products: (squash, RTS beverage, syrup)
TECH-NFIC-112
Record type
Product / SKU
Product category
Fruit products / beverages
Popularity
Low Demand
Machinery available at NFIC
Partially
1. Raw materials / commodities
COM-008
Jamun / Jamoon
NF availability: Availability: Low-to-moderate and seasonal. Source districts: Alluri Sitharama Raju, Parvathipuram Manyam, Vizianagaram and Srikakulam have scattered tribal/forest and homestead sources. ODOP: Parvathipuram Manyam ODOP is minor forest produce, but jamun is not specifically named. Manufacturing decision: Use for small seasonal batches, pulp or seed products only after mapping collectors, harvest duration and minimum daily arrivals.
2. NFIC machines required
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: 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: Platform & Counter scale
Open 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.
?
Crush, press or pulp; remove seeds and coarse solids as needed.
Validated
Parameters: Screen integrity, extraction yield and oxidation/browning.
?
Prepare separate formulations for RTS, squash and syrup; set product-specific juice content and sugar/acid balance.
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
₹142.50
per bottle
Variable cost to make one bottle
₹99.99
Money left per bottle
₹42.51
Before shared/fixed costs
Minimum production to cover costs
3 batches/month
Whole batches required
At 8 batches/month
₹36,536 profit/month
Money required to start
₹3.88 lakh
1. What will I produce and sell?
Raw material used in one batch (kg)
100.00
Finished product from one batch (kg)
106.25
Bottles produced from one batch
170 bottles
Selling price per bottle
₹142.50
Planned production
8 batches/month
Bottles available for sale/month
1,360 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
₹9,000.00
Other ingredients
₹2,910.00
Packaging material
₹2,288.00
Production/helper labour
₹1,500.00
Transport / logistics
₹500.00
Other production costs
₹800.00
Total variable cost per batch
₹16,998.00
Sales from one batch
₹24,225.00
170 bottles × ₹142.50
Variable cost of one batch
₹16,998.00
Money left from one batch
₹7,227.00
Available to pay shared/fixed business costs and thereafter become profit.
Money left per bottle
₹42.51
Before shared/fixed costs.
3. NFIC Facility Cost
The fixed/shared cost of using NFIC
NFIC facility charge
₹21,280/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
₹1,93,800
Main raw material
₹72,000
Other ingredients
₹23,280
Packaging
₹18,304
Production/helper labour
₹12,000
Transport / logistics
₹4,000
Other variable costs
₹6,400
Total variable costs
₹1,35,984
Money left after variable costs
₹57,816
NFIC fixed/shared facility cost
₹21,280
Estimated monthly profit
₹36,536
At 8 batches per month, estimated profit is ₹36,536 per month.
5. How many batches do I need to sell?
Below break-even
2 batches
Sales: ₹48,450
Loss: ₹6,826
BREAK-EVEN
3 batches
Sales: ₹72,675
Profit: ₹401
Above break-even
4 batches
Sales: ₹96,900
Profit: ₹7,628
You should produce and sell at least 3 batches per month to cover your costs.
Every additional batch sold after this adds approximately ₹7,227 before any other unforeseen expenses.
6. What happens if I produce more?
1 batches/month
₹14,053 loss
2 batches/month
₹6,826 loss
3 batches/month
₹401 profit ← Break-even crossed
4 batches/month
₹7,628 profit
5 batches/month
₹14,855 profit
8 batches/month
₹36,536 profit
11 batches/month
₹58,217 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
₹2,21,493
Other startup requirements
₹1,67,000
Total startup money required
₹3,88,493
Why is ₹2.21 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
₹3.88 lakh
5. Branding, packaging & labelling
Packaging & labelling guidance
| Pack size | Jamun-fruit RTS: 200 mL; squash/syrup: 500 mL. |
|---|---|
| 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.
- Give validated after-opening storage.
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
- Process-compatible glass bottle or heat-set PET bottle with tamper-evident closure for a validated hot-fill route.
- Ordinary PET is not automatically hot-fill safe.
- Aseptic carton/bag requires an aseptic line or co-packer.
- Compare returnable glass locally against transport, breakage and washing costs.
- This row concerns jamun fruit (Syzygium cumini), not gulab-jamun dessert.
- Use juice/beverage/squash/syrup identity appropriate to composition; state dilution for concentrates.
- Avoid anti-diabetic claims.
- FSSAI Advertising and Claims Regulations, 2018; Version IV, 14-Dec-2022. Claim principles and conditions; later effective amendments must also be checked.