Textual Analysis The Flies - 1183 Words

Milca C. Altamirano ENG 101 Jon LaGuardia 7 September 2016 Textual Analysis You awake with a breeze twirling with the fragments of hair left on your scalp; a dance known only to friends of the oncoming light. You open your eyes only to see the endless ocean in the sky. You do not see your family, nor your friends. You demand your legs and arms to function, they do not. You beg them to work the one time you need them to, and in defiance to the groan of your bones, you stand. You begin to wonder if this is a dream, a nightmare. It’s not real. I will see them when I wake up. They are fine. It’s not real. The earth rises and in its presence is the rubble of your home, your brother’s home, and your neighbor’s home, scattered and utterly destroyed. With a horrible realization, you start screaming for the arms of your children and wife to wrap around you once again. You can’t hear yourself scream. You can’t hear anything except the deafening silence. You drop to our knees while your eyes are drowned in a river of sorrow. T hen, you feel the small hands of your children grasp yours with surprising fierceness. Though your wife is nowhere to be seen in the mist of dust, you have never been so relieved to bask in the mist of ruins and death. This is a devastating reality many are facing in the Middle East every day, some more grim than others. It is through a writer’s words, written or oral, or a photographer’s lens where we see our news, our history being captured. In thisShow MoreRelatedForrest Gump : Active Video Note Taking, Questions, And Analysis Paper1154 Words   |  5 PagesActive Video Note-taking, Questions, and Analysis Paper Directions: Now that we have practiced, implemented, and analyzed the first two standards in the Common Core Reading for Literature 9-10, students will attempt to apply these skills to another medium: a film. 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Oni Art- The Different Styles through the Ages - 1350 Words

Oni Art- The Different Styles through the ages Original- Hideous demonic ogre like creatures who just want feast on human flesh and to terrorize humankind. They can shapeshift and take human form because of their gruesome appearance reflects their evil disposition. They have horns on their heads and wear loincloths and have diabolical grimaces. They were feared because of their cravings for human flesh. Modern Oni have transformed over the years since its conception. They can look more eclectic than their ancestral cousins. They have been seen as benign and sometimes benevolent beings. They can still shapeshift but choose more sexually attractive females who are alluring and can also be naughty a child in some cases. The commercial interests that writers and artists face in the modern age has forced those changes to adapt to societies wants and views. Japan’s socio-economic evolution into one of the most industrialized nations in the world reflects the change in art. Utagawa Kuniyoshi born 1797 was one of the last great masters of the japanese ukiyo-e style woodblock prints and painting. Wood block printing is a technique that was originally chinese and then in the Edo period (1603-1867) was widely adopted by japan. Wood block art was aimed at the prosperous merchant class with images of beautiful women, historic events, kabuki actors, sumo wrestlers, folk tales, landscapes and beautiful flowers, and erotica. It would start off with aShow MoreRelatedThe Influence of Instructional Facilities on Students’ Academic Performance in Public Secondary Schools in Sapele Local Government Area of Delta State11042 Words   |  45 PagesTherefore, the teacher has to use instructional material to make the teaching and learning process interesting. Facilities management is crucial in the enhancement of instruction. It is not in doubt that if performance must be enhanced through facilities, the management of the latter is highly indispensable. It is also regrettable that across Sapele Local Government Area of Delta State, that management of facilities is lamentable. A tour of the schools in the LGA reveals a commonRead MoreAn Impact Assessment of Science and Technology Policy on National Development of Nigeria61708 Words   |  247 PagesPhilosophy in Management St. Clements University October, 2004 iii DECLARATION I declare that this Dissertation is an output of my own research endeavours. In pursuant of this research work, concerted efforts were made to duly acknowledge through bibliography, all sources of data and information used. However, in case of inadvertent omissions or incomplete referencing, I nevertheless, still express the acknowledgement of such sources. I accept full responsibilities for any shortcomingsRead MoreIgbo Dictionary129408 Words   |  518 PagesDuring the 1990s, the manuscript was partly typed without alteration into a Word processor, originally an Apple-based system. This was transferred to an IBM system quite recently, but without any conversion of the character codes. It seems that two different systems of coding diacritics were used and more than two IPA phonetic fonts. Furthermore, for some reason, the typing of the grammar sketch which precedes the manuscript is incomplete. In order to make the manuscript available, I have therefore joined

Project Appraisal of Dairy Firm Free Essays

string(80) " is a commodity and mostly every one drink daily, we have a more customer base\." As the need for milk is constantly increasing, this gives easy access to the market. This milk is made available to the common people at a comparably low cost and also providing them with a good quality. As people are becoming health conscious, the need for vitaminzed milk is increasing. We will write a custom essay sample on Project Appraisal of Dairy Firm or any similar topic only for you Order Now Product proposed to be manufactured: Shrud is a milk dairy which is aimed to supply pure milk to the people at a comparably low cost. The following different types of milk are produced in the dairy. Standardized milk- This is made by combining buffalo milk and skimmed milk. The fat percentage is maintained at 4. 5%. Whole milk: Whole milk must contain at least 3. 25% milk fat and 8. 25% milk solids by weight—which means it derives about 50% of its calories from fat. Because of this relatively high fat content, whole milk is best used only for infants and young children up to age 2. Reduced-fat milk (2%): This milk contains 2% milk fat. The percentage of milk fat refers to the percentage of fat by weight, and much of milk’s weight is water. Once you subtract the water from 2% milk, for example, you’re left with a product that contains 20% fat by weight; such milk actually derives 35% of its calories from fat.Drinking 2% milk is a good way to wean oneself from whole milk at first, but is too high in fat as a permanent choice, unless your diet is otherwise very low in fat. Low-fat milk (1%): One-percent milk gets 23% of its calories from fat. Many people find low-fat milk more appealing and a good compromise. Skimmed milk/non-fat milk: This type of milk has as much fat removed as possible. It may not contain more than 0. 5% milk fat by weight, and usually contains less than 0. 5 gm of fat per cup, deriving just 5% of its calories from fat.Skimmed milk has about half the calories of whole milk. It is the best choice for adults, and is the only type of milk that should be consumed by people on strict low-fat diets. Unfortunately, skim milk has a very â€Å"thin† flavor and an unappealing bluish cast. Vitaminized or Irradiated Milk Vitaminized milk is milk to which one or more vitamins are added. Irradiated milk is milk in which the vitamin D content has been increased by exposure to ultra violet rays. Addition of vitamins (and minerals) to milk is called fortification and such milk is called fortified milk.The vitamins and minerals may be added singly or in combination as multi-vitamin and mineral milk preparations. It also produces Curd but mainly concentrates on milk. As milk is a daily product and every one drink daily, every one who drinks milk are our customers. The main differentiated factor is the vitamin milk or multi vitamin milk which gives the company a competitive edge. Marketing will be the key for this company because there are many competitors from many years who have a strong foot fold in the state. So it is necessary for he company to show differentiation and the campaigning is very important. Flavored milk: By providing various kind of flavored milk like strawberry, vanilla etc Butter: Providing various kings of butter in the market like butter, low fat bread spread butter and cooking butter. Ghee: Naturally obtained ghee from the diary farm. ABOUT THE PROMOTERS OF THE PROJECT NAME OF THE PROMOTERSAGENET WORTH N. PADMANABARAO221000000 M. HARSHITHA221000000 VISHNUPRIYA221000000 SWATHI. V221000000 AISHWARYA. J221000000 2. MARKETING FEASIBILITY Market feasibilityMarket Feasibility Study typically involves testing geographic locations for a real estate development project, and usually involves parcels of real estate land. Developers often conduct market studies to determine the best location within a jurisdiction, and to test alternative land uses for given parcels. Jurisdictions often require developers to complete feasibility studies before they will approve a permit application for retail, commercial, industrial, manufacturing, housing, office or mixed-use project. Market Feasibility takes into account the importance of the business in the selected area.Market share: As per 2009 survey the population in around Rajahmundry is 15 lacs. According to the data, market share of vishaka is 22%, market share of Vijaya is 18%, market share of heritage is 6% and market share of jersey is 4% and local milk vendor are dominating the market by holding a market share of 40%. We can grab a market share of 0. 06% market share. Unit Market Share (%) =Unit Sales (#)/Total Market Unit Sales (#) = 10000/ 1500000 = 0. 06 There is a huge population of 15 lacs in and around Rajahmundry. So, we can easily sell the 10000 liters of milk every day.It’s easy to grab the market. 2. 1 MARKETING PLAN: a) MAJOR CUSTOMERS: As milk is a commodity and mostly every one drink daily, we have a more customer base. You read "Project Appraisal of Dairy Firm" in category "Papers" As our capacity for the processing of milk is small we can serve only to Rajahmundry. b) Region: As we want to serve the market of Rajahmundry, we have located our plant close to it. There are benefits we can incur such as reduction in transportation cost, better availability etc. c) Major players already in the field: the market is presently dominate by key players like vishaka, jersey, heritage, and vijaya. ) Competitive advantage enjoyed by the proposed venture: Our main competitive edge is low pricing, easily availability. This can be achieved, as the plant is located at the centre of 40 villages and the milk can be easily procured. Another advantage is as the plant is near to the Rajahmundry we serve the market well, the cost can reduced in terms of transportation and we can offer at low price compared to competitors. e) Sales channels and methods: in this type of industry, distributors play a vital role. So we have selected this as a channel as it offers a good step into the market.This helps in penetration of market. As milk is a commodity and we are offering high margin for distributors we are not advertising or promoting the product. f) Market tie-up: A good tie up gives a competitive edge in this type of industry. As our business is completely of procuring the milk, processing and supplying to the customers, a trusted tie up with the villagers is very essential. So we are concentrating on building the relationships with the farmers , which will enhance the productivity and leads to better profits. 3. TECHNICAL FEASIBILITY 3. 1 RAW MATERIALS REQUIRED Raw MaterialsThe average composition of cow’s milk is 87. 2% water, 3. 7% milk fat, 3. 5% protein, 4. 9% lactose, and 0. 7% ash. This composition varies from cow to cow and breed to breed. For example, Jersey cows have an average of 85. 6% water and 5. 15% milk fat. These figures also vary by the season of the year, the animal feed content, and many other factors. Vitamin D concentrate may be added to milk in the amount of 400 international units (IU) per quart. Most low fat and skim milk also has 2,000 IU of Vitamin A added. a) Raw materials required: Milk and water in ratio 1:2 and packing materials ) Sources of supply: Local vendors Near by villages Own cattle farms c) Minimum purchase quantity, lead time, seasonality; Minimum purchase quantity from local vendor is 2 liters Lead time is 1 day Minimum Seasonality variations as milk is commonly used commodity at any period of time. d) Arrangements made for regular supply of the required quantity of raw materials Vans are provided at our cattle firm to transfer milk from firm to production place. Vans are provided at the morning times every day in the villages for collecting milk. 3. 2 Manufacturing ProcessMilk is a perishable commodity. For this reason, it is usually processed locally within a few hours of being collected. In the United States, there are several hundred thousand dairy farms and several thousand milk processing plants. Some plants produce only fluid milk, while others also produce butter, cheese, and other milk products. Dairy cows are milked twice a day using mechanical vacuum milking machines. The raw milk flows through stainless steel or glass pipes to a refrigerated bulk milk tank. Collecting * Dairy cows are milked twice a day using mechanical vacuum milking machines.The raw milk flows through stainless steel or glass pipes to a refrigerated bulk milk tank where it is cooled to about 40 ° F (4. 4 ° C). * A refrigerated bulk tank truck makes collections from dairy farms in the area within a few hours. Before pumping the milk from each farm’s tank, the driver collects a sample and checks the flavor and temperature and records the volume. * At the milk processing plant, the milk in the truck is weighed and is pumped into refrigerated tanks in the plant through flexible stainless steel or plastic hoses. Separating The cold raw milk passes through either a clarifier or a separator, which spins the milk through a series of conical disks inside an enclosure. A clarifier removes debris, some bacteria, and any sediment that may be present in the raw milk. A separator performs the same task, but also separates the heavier milk fat from the lighter milk to produce both cream and skim milk. Some processing plants use a standardizer-clarifier, which regulates the amount of milk fat content in the milk by removing only the excess fat. The excess milk fat is drawn off and processed into cream or butter. Fortifying Vitamins A and D may be added to the milk at this time by a peristaltic pump A clarifier removes debris, some bacteria, and any sediment that may be present in the raw milk. The milk is then fortified and pasteurized. which automatically dispenses the correct amount of vitamin concentrate into the flow of milk. Pasteurizing * The milk—either whole milk, skim milk, or standardized milk—is piped into a pasteurizer to kill any bacteria. There are several methods used to pasteurize milk. The most common is called the high-temperature, short-time (HTST) process in which the milk is heated as it flows through the pasteurizer continuously. Whole milk, skim milk, and standardized milk must be heated to 161 ° F (72 ° C) for 15 seconds. Other milk products have different time and temperature requirements. The hot milk passes through a long pipe whose length and diameter is sized so that it takes the liquid exactly 15 seconds to pass from one end to the other. A temperature sensor at the end of the pipe diverts the milk back to the inlet for reprocessing if the temperature has fallen below the required standard. Homogenizing * Most milk is homogenized to reduce the size of the remaining milk fat particles.This prevents the milk fat from separating and floating to the surface as cream. It also ensures that the milk fat will be evenly distributed through the milk. The hot milk from the pasteurizer is pressurized to 2,500-3,000 psi (17,200-20,700 kPa) by a multiple-cylinder piston pump and is forced through very small passages in an adjustable valve. The shearing effect of being forced through the tiny openings breaks down the fat particles into the proper size. * The milk is then quickly cooled to 40 ° F (4. 4 ° C) to avoid harming its taste. Packaging * The milk is pumped into coated paper cartons or plastic bottles and is sealed.In the United States most milk destined for retail sale in grocery stores is packaged in one-gallon (3. 8-liter) plastic bottles. The bottles or cartons are stamped with a â€Å"sell by† date to ensure that the retailers do not allow the milk to stay on their shelves longer than it can be safely stored. * The milk cartons or bottles are placed in protective shipping containers and kept refrigerated. They are shipped to distribution warehouses in refrigerated trailers and then on to the individual markets, where they are kept in refrigerated display cases.Cleaning * To ensure sanitary conditions, the inner surfaces of the process equipment and piping system are cleaned once a day. Almost all the equipment and piping used in the processing plant and on the farm are made from stainless steel. Highly automated clean-in-place systems are incorporated into this equipment that allows solvents to be run through the system and then flushed clean. This is done at a time between the normal influx of milk from the farms. Quality Control * The federal Food and Drug Administration (FDA) publishes the Grade AMilk Ordinance which sets sanitation standards for milk production in most states and for all interstate milk shippers. Testing of milk products includes tests for fat content, total solids, pasteurization efficiency, presence of antibiotics used to control cow disease, and many others. The Future The trend to low-fat dairy products over the last 20 years is expected to continue in the future. Sales of butter are expected to decline, while sales of low-fat yogurt and low-or reduced-fat milk are expected to increase. Overall consumption of liquid milk is expected to increase as the population increases. 3. PLANT CAPACITY: | 1st year(litres)| 2nd year(litres)| 3rd year(litres)| 4th year(litres)| Licensed capacity| 10000| 10000| 10000| 10000| Proposed capacity| 5000| 6000| 75000| 10000| 3. 4 LOCATION AND SITE: Procured 2 acres of land at korukonda which is 20 km away from Rajahmundry. LOCATIONAL ADVANTAGES OF THE PROPOSED LOCATION: Location is surrounded by 40 villages from which we can easily procure the milk. The connectivity to various places is easier. 3. 4 INFRASTRUCTURAL FACILITIES: a) Transport facilities: The vehicles required for procurement and distribution of milk depends on the quantity of milk to be handled.The number of vehicles required, source of supply, rental charges etc. need to be furnished. Depending upon the need, the requirement of vehicles may be considered in the project cost. Vehicles provided are vans. b) Utilities:- i)  Power: Normally a three phase electricity supply is required for milk processing plants. The power requirement depends upon the load to be connected and the necessary approval from SEB should be obtained for connection. Depending upon the position of power supply, standby generators may be considered for connecting the essential sections. ii)  Water:A milk processing plant requires the water in the ratio of 2:1 (2 liters of water for 1 liter of milk processed) for cleaning of equipment, cold storage and drinking purposes (source of water supply, quantity available and suitability for the purpose has to be mentioned). Accordingly, the size of the well is required to be designed and depends on the quality of water, the water softening plant may be considered. Easily availability of water as it is nearer to river Godavari. iii)  Steam: The steam requirement (kg/hr) depends upon the processes involved and the source of steam may be met by coal/oil/gas fired / electric boiler; iv)   Fuel:LDO/coal/gas requirement and the availability to be ascertained. v)  Compressed Air: It will be required for various pneumatic operations flow control operations as well as for cleaning purposes. The total requirement of compressed air and the capacity of the compressors is required to be furnished. vi)   Vehicles: The vehicles required for procurement and distribution of milk depends on the quantity of milk to be handled. The number of vehicles required, source of supply, rental charges etc. need to be furnished. Depending upon the need, the requirement of vehicles may be considered in the project cost. ii)  Other Services: Although a maintenance workshop is an integral part of milk processing for carrying out repairs and maintenance of equipment. 3. 6 SCHEDULE OF IMPLEMENTATION: ACTIVITYCOMMENCEDCOMPLETTED ACQUSITION OF LAND23rd august 201015th September 2010 Land development16th September 201025th September 2010 Construction of buildings26th September 201030st November 2010 Procurement of plant and machinery15th November 20105th December 2010 Erection of plant and machinery6th December 20109th December 2010 Trial production15th December 201018th December 2010Commercial production25th December 2010 MAN POWER REQUIREMENT Executive productionno of persons requiredcomments on availability Executives: Production :1 available Marketing :1 available Finance and accounting :1 available General management :1 available Procurement officer : 1 available Supervisory staff : 2 available Skilled worke rs : 5 available Administrative staff :3 available Unskilled workers :8 available Others (watch man) : 3 available Drivers :2 available 4. FINANCIAL FEASIBILITY: g) Fixed capital:Details of fixed assets required for the project: h) Land: Procurring 2 acres of land in korkunda 20kms from Rajahmundry, East Godvari District. Each acre cost 10lacs and the total cost incurred for procuring the land is 20lacs. i) Land Development: entire site should be fenced with barbed wire or compound wall should be constructed with gates. j) Buildings: Factory building: The civil works comprises of factory building, quarters, office, garages, security post etc. The factory building for the milk reception, quality control, processing, packing and storage of milk products should be as per the BIS.The total covered area depends on the processes involved, products manufactured, the quantity of milk handled and the equipment chosen for services and product manufacturing. About 4000 sq. ft. area of building is required for handling 10000 liters of milk. Cost incurred for construction is Rs 7 lack. * Finished stock godown: it is constructed near to plant. Cost incurred for construction is Rs 1 lack. * Office and administrative building: it is constructed nearer to plant. Cost incurred for construction is 2lacks. 4.. 1 Plant and machinery: )| PLANT AND MACHINERY|   Specification| Quantity|   Total cost (lacs)| i)| Can conveying and washing system| –| –| 2. 23| ii)| Weigh scale| 500 kg| 2| 2. 36| iii)| Dump tank and accessories| 1000 lts| 1| 0. 59| iv)| Detergent tank| –| 1| 0. 31| v)| Milk chiller| 3000-5000lph| 1| 0. 97| vi)| Cream Separator| 2000-5000 lph| 1| 5. 7| vii)| Milk pasteurizer| 5000 lph| 1| 17. 82| viii)| Storage tanks| 10,000 lts| 2| 6. 38| ix)| S S tanks| 300 lts| 1| 0. 76| x)| Packaging machine amp; accessories| 2500 pph| 1| 3. 14| xi)| Ghee boiler| 500 kg| 1| 1. 76| xii)| Ghee storage tank| 1000 lts| 1| 0. 9| xiii)| Boiler amp; accessories| 300 kg/h| 1| 5. 46| xiv)| D. G. set| 62. 5KVA| 1| 5| xv)| Refrigeration equipment| –| –| 15. 21| xvi)| Electrical panels amp; cables| –| 1 set| 3. 02| xvii)| Pumps| –| 4| 1. 2| xviii)| S S pipes amp; fittings| –| –| 2| xix)| Erection amp; commissioning| –| –| 2. 5| | Total|   |   | 84. 38| 4. 2 Miscellaneous fixed assets MISC. FIXED ASSETS|   Particulars|   | No of units|   | i)| Furniture| –| –| 0. 3| ii)| Computer| Pentium| –| 0. 3| iii)| Fire fighting equipment| –| –| 0. 2| iv)| Collection centre equipment| Centrifuge, butyr. 20| –| 0. | v)| Work table| –| –| 0. 28| vi)| Milk cans| 40 lts (plastic)| 500| 3| vii)| Crate conveying system amp; trolleys| –| –| 0. 52| viii)| Lab equipment| –| –| 2. 5| ix)| Effluent treatment plant| –| –| 3. 25| x)| Water softener| –| –| 0. 2| | Total|   |   | 12. 35| E)| VEHICLES|   |   Ã‚  Ã‚  |   Ã‚  | i)| Jeep Mahindra|   | 1| 3| ii)| Bajaj ct 100|   | 1| 0. 4| Sr. No. | Particulars| Unit cost| Period days| Years|   |   |   |   | (Rs. )|   |   |   |   | |   |   |   | I| II| III onwards 75%| |   |   |   | 50%| 60%|   | 1| Stock in progress| 7. 8| 1| 0. 39| 0. 46| 0. 585| 2| Packing material| 0. 4| 30| 0. 6| 0. 72| 0. | 3| Chemicals amp; detergents| 0. 07| 30| 0. 105| 0. 126| 0. 157| 4| Stores, spaces and fuel**|   | 30| 0. 399| 0. 408| 0. 405| 5| Finished goods|   |   |   |   |   | | Toned Milk| 15| 1| 0. 75| 0. 9| 1. 12| | Standard Milk| 16| 1| 0. 8| 0. 96| 1. 2| | Cream milk| 15| 1| 0. 75| 0. 9| 1. 12| |   |   |   |   |   |   | | Saleable Cream| 90| 10| 22. 5| 27| 33. 75| | Saleable Ghee| 100| 30| 67. 5| 81| 101. 2| 6| Receivables|   | 7| 3. 2| 3. 4| 4. 2| | Total ( 1 to 6)|   |   | 96. 244| 114. 974| 143. 517|   | Less sundry creditors (days)|   | 7| 10. 23| 13. 45| 15. 23|   | Total working capital required|   |   | 86. 14| 101. 524| 128. 287|   | Margin money @ 25% of working capital|   |   | 21. 5035| 25. 381| 32. 07175|   | Bank Cash credit|   |   | 64. 5105| 76. 143| 96. 21525|   | Interest on working capital @ 16%|   |   | 13. 76224| 16. 24384| 20. 52592| 4. 3 WORKING CAPITAL ASSESSMENT : (Rs. in lakhs) 4. 4 Preliminary amp; Preoperative Expenses Preliminary amp; Preoperative Expenses|   Particulars|   1st year|   2nd year|   3rd year|   | i)| Incorporation of company| 0. 2|   0| 0|   | ii)| Project preparation| 0. 25|   0| 0|   | iii)| Market survey| 0. 3|   0. 5| 0. 6|   | iv)| Establishment ( Salary amp; wages )| 4. 3|   5. 75| 6. 54  |   | v)| Travelling| 0. 3|   0. 5| 0. 65|   | vi)| Consultancy| 1|   0| 0|   | vii)| Administrative expenses| 1|   1. 5| 1. 8|   | viii)| Interest during construction| 2. 5|   2. 5| 2. 5|   |   | Total| 9. 38|   10. 75|   12. 09|   | H)| CONTINGENCY ( @ 5% of cost of buildings, plant amp; machinery and misc. fixed assets )|   |   |   |   4. 57| I)| MARGIN MONEY FOR WORKING CAPITAL( 25% of first year’s requirement – statement – 2 )|   Ã‚  |   |   |   21. 57| 4. 5 PROJECT COST: Particulars| TOTAL COST(in lacs)| Land| 20| Land development| 3| Building| 10| Plant and machinery| 84| Tools and spare parts| 1|Miscellaneous fixed assets| 12. 75| Preliminary and pre operative expenses| 9. 38| Contingency| 4. 57| Margin money for working capital| 21. 23| 4. 6 MEANS OF FINANCING: PARTICULARS| TOTAL (in lacs)| promoters contribution| 50| term loan| 100| Margin money assistance| 25%| Unsecured loans| 0| Total| 150 | 4. 7 PROJECTED PROFITABILITY STATEMENT: INCOME PROJECTIONS| S. No| Particulars| Unit|   | Years|   | |   |   | I| II| III onwards| 1| Milk procured| litres/day| 5000| 6000| 7500| 2| Yield per day|   |   |   |   | i)| Toned milk ( 3% fat )| litres/day| 3250| 3750| 4145| ii)| Standard milk (4. % fat )| litres/day| 1750| 2250| 3355| iii)| Saleable cream ( 25% of iii approx. )| litres/day| 100| 115| 135| iv)| Ghee| kg/day| 142| 169| 206| 3| Income per day|   |   |   |   | i)| Toned milk (Rs. 24. 00 / litre )| Rs. Lakhs| 0. 72| 0. 84| 0. 9948| ii)| Standard milk ( Rs. 26. 00 / litre )| Rs. Lakhs| 0. 39| 0. 455| 0. 728| iii)| Cream ( Rs. 90. 00/ litre)| Rs. Lakhs| 0. 225| 0. 3375| 0. 24975| iv)| Ghee ( Rs. 110. 00/kg)| Rs. Lakhs| 0. 1562| 0. 1859| 0. 2266| 4| Total income/day| Rs. Lakhs| 1. 4912| 1. 8184| 2. 19915| 5| Income per year (1st year for 6 months i. e. 182 days)| Rs.In lakhs| 271. 3984| 330. 9488| 400. 2453| | | | | EXPENDITURE PROJECTIONS S. No| Particulars| Unit|   | YEARS|   |   |   | | I| II| III onwards| 1| Milk processing per year| Thousand litres/day| 5| 6| 7. 5| 2| Raw material – milk| Rs. 18/litre| 90| 108| 135| 3| Commission on milk collection| Rs. 1. 0/litre| 5| 6| 7. 5| 4| Transportation charges| Rs. 0. 40. litre| 2| 2. 4| 3| 5| Power and fuel | -| 5. 351| 10. 804| 10. 841| 6| Packing material| Rs. 0. 50. litre| 2. 5| 3| 3. 75| 7| Chemicals ;amp; detergents| Rs. 0. 1. litre| 0. 5| 0. 6| 0. 75| 8| Salaries and wages|   | 17. 733| 19. 492| 23. 674| | Repairs ;amp; maintenance| Rs. 0. 1. litre| 0. 5| 0. 6| 0. 75| 10| Overheads| Rs. 0. 1. litre| 0. 5| 0. 6| 0. 75| 11| Milk distribution cost | –| 19. 644| 23. 52| 28. 71|   12| Total operational cost| Rs. lakhs| 148. 728| 181. 016| 222. 225| | | PROJECTED CASH FLOWS STATEMENT: Sr. No| Particulars| I| II| III| 1| Income (Statement 5)| 271. 3984| 330. 9488| 400. 2453| 2| Operational cost (Statement 6)| 148. 728| 181. 016| 222. 22| 3| Gross operating profit| 122. 6704| 149. 9328| 178. 0253| 4| Less|   |   |   | i)| Interest on term loan @ 16%| 16| 13. 44| 11. 2896| ii)| Interest working capital @ 16%| 13. 6224| 16. 24384| 20. 52592| Iii| Depr. On straight line method|   |   |   | | Land and building| 1. 452| 1. 307| 1. 176| | Plant and machinery| 16. 096| 12. 072| 9. 054| | Misc. fixed assets| 5. 263| 1. 15| 2. 362| iv. | Amortisation of preliminary and preoperative expenses| 0. 215| 0. 215| 0. 215| 5| Profit before tax| 69. 88216| 105. 50496| 133. 40278| 6| Tax at 35%| 24. 458756| 36. 926736| 46. 690973| 7| Net profit| 45. 423404| 68. 578224| 86. 711807| 8| Net income available (7+4)| 98. 211644| 113. 006064| 131. 334327| PROJECTED BALANCE SHEET ASSETS|   2010| 2011| 2012| Current Assets|   |   |   |Cash| 6| 17| 14| Net accounts receivable| 3. 2| 3. 4| 4. 2| Inventory| 78| 113| 126| Prepaid expenses| 9. 38| 10. 75| 12. 09| Total Current Assets| 96. 58| 144. 15| 156. 29| Fixed Assets|   |   |   | Land and buildings| 33| 32. 6| 31. 3| Plant ;amp; equipment (net)| 84. 38| 68. 34| 56. 25| Miscellaneous fixed assets| 12. 75| 6. 34| 5. 2| Total Net Fixed Assets| 130. 13| 107. 28| 92. 75| TOTAL ASSETS| 226. 71| 251. 43| 249. 04| LIABILITIES|   |   |   | Current Liabilities|   |   |   | Accounts payable| 17. 23| 18. 45| 22. 23| short term loan| 69. 51| 58. 73| 42. 25| Total Current Liabilities| 86. 74| 77. 8| 64. 48| Long-term Liabilities|   |   |   | term loan| 100| 89| 76| Total Long-term Liabilities| 100| 89| 76| SHAREHOLDERS’ EQUITY|   |   |   | Capital stock| 40| 40| 40| Retained earnings| 0| 45. 23| 68. 57| Total Shareholders’ Equity| 40| 85. 23| 108. 57| TOTAL LIABILITIES ;amp; EQUITY| 226. 74| 251. 41| 249. 05| FINANCIAL PARAMETERS: a) Promoters contribution: 0. 28% b) Debt service coverage ratio: DSCR = (Annual Net Income + Amortization/Depreciation + other non-cash and discretionary items (such as non-contractual management bonuses)) / (Principal Repayment + Interest payments + Lease payments)Debt Service Coverage Ratio = 1. 526209183 A DSCR of less than 1 would mean a negative cash flow. Typically, most commercial banks require the ratio of 1. 15 – 1. 35 times (net operating income or NOI / annual debt service) to ensure cash flow sufficient to cover loan payments is available on an ongoing basis. c) Break even point: Break even point = fixed cost/ contribution Fixed Cost: Interest on term loan @ 16%| 16| Interest working capital @ 16%| 13. 76224| Depr. On straight line method|   | Land and building| 1. 452|Plant and machinery| 16. 096| Misc. fixed assets| 5. 263| Amortisation of preliminary and preoperative expenses| 0. 215| fixed cost| 52. 78824| Net income available (7+4)| 98. 21164| Break even point = (fixed cost/ fixed cost+ profit)*100 =(52. 78824/52. 78+45. 42)*100 =34. 95% d) Return on investment: Return on investment = net profit per year *100/ total investment =45. 42*100/ 140 = 32% Bibliography 1. Project management – Samuel 2. Project Appraisal and financing – K R Sharma 3. www. nabard. com How to cite Project Appraisal of Dairy Firm, Papers