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ph: +91 9148972323
alt: +91 9845048549
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HOW PROFILES WILL BE USEFUL TO ASPIRING ENTREPRENEURS & INDUSTRIES.... ?
Each of these project profiles contains 10 - 15 pages of useful informations on techno commercial alongwith brief flow chart, viable capacity, tentative investment on plant and machinery, raw materials & its availability alongwith market related informations.
These reports are first level profiles for understanding the product / process for getting into the project to gain confidence to venture into it with preparation of detailed Feasibility or Project Report to get into the venture really.
Many of these factual project profiles are readily available & same will be offered to your email ids in soft version in 5-7 working days after getting your confirmations. Each one to offer we charge a fixed fees. More details please call us.
We suggest here that all aspiring first generation entrepreneurs or existing industries if venturing into different sector in food industry from their current can avail this services from us.
LIST OF PRODUCT RELATED PROFILES
TECHNOLOGY REPORTS
- EXTRUSION TECHNOLOGY
- FLEXIBLE PACKAGING IN FOOD INDUSTRY
- FOOD IRRADIATION
- FREEZE DRYING OF FOODS
- FUMIGATION IN FOOD INDUSTRIES
- GELLAN GUM
- HACCP QUALITY SYSTEM (FOOD INDUSTRY)
- HURDLE TECHNOLOGY
- INDIVIDUAL QUICK FREEZING (IQF)
- ISO 9000 FOR FOOD PROCESSING INDUSTRY
- LACTITOL (FOOD ADDITIVE)
- MAP OF MEAT AND MEAT PRODUCTS
- MEAT PACKAGING
- OHMIC HEATING TECHNOLOGY
- OLESTRA (FAT REPLACER)
- PACKAGING OF EDIBLE OILS, VANASPATI & GHEE
- PACKAGING OF FISHERY PRODUCTS
- PACKAGING OF MEAT AND MEAT PRODUCTS
- PACKAGING OF MILK AND MILK PRODUCTS
- PACKAGING OF OIL IN POUCHES
- PACKAGING OF SEA FOODS
- PACKAGING OF SPICE AND SPICE PRODUCTS
- PET IN FOOD PACKAGING
- PRECOOLING OF FRUIT AND VEGETABLES
- PRECOOLING OF FRUITS
- RETORT PROCESSING TECHNOLOGY
- RICE MILLING
- SALATRIM (FAT REPLACER)
- UHT PROCESSING
- MANGO PROCESSING
- CONTINUOUS SYSTEM OF KHOA & GHEE MAKING
- DHALL MILL
- ACTIVE PACKAGING OF FOODS
- BISCUIT PACKAGING
- FLEXIBLE PACKAGING IN FOOD INDUSTRY
- FOOD IRRADIATION
- FREEZE DRYING OF FOODS
- FUMIGATION IN FOOD INDUSTRIES
- GELLAN GUM
- HACCP QUALITY SYSTEM (FOOD INDUSTRY)
- HURDLE TECHNOLOGY
- INDIVIDUAL QUICK FREEZING (IQF)
- ISO 9000 FOR FOOD PROCESSING INDUSTRY
- LACTITOL (FOOD ADDITIVE)
- MAP OF MEAT AND MEAT PRODUCTS
- MEAT PACKAGING
- OHMIC HEATING TECHNOLOGY
- OLESTRA (FAT REPLACER)
- PACKAGING OF BISCUITS
- PACKAGING OF EDIBLE OILS, VANASPATI & GHEE
- PACKAGING OF FISHERY PRODUCTS
- PACKAGING OF MEAT AND MEAT PRODUCTS
- PACKAGING OF MILK AND MILK PRODUCTS
- PACKAGING OF SEA FOODS
- PACKAGING OF SPICE AND SPICE PRODUCTS
- PET IN FOOD PACKAGING
- PRECOOLING OF FRUIT AND VEGETABLES
- PECOOLING OF FRUITS
- RETORT PROCESSING TECHNOLOGY
- RICE MILLING
- SALATRIM (FAT REPLACER)
- UHT PROCESSING
- MANGO PROCESSING
- CONTINUOUS SYSTEM OF KHOA & GHEE MAKING
- PULSES / DHALL MILLING
- ACTIVE PACKAGING OF FOODS
- PACKAGING OF OIL IN POUCHES
Copyright 2001 CENTRE FOR PROCESSED FOODS (CPF). All rights reserved.
Call or Email Us at...
ph: +91 9148972323
alt: +91 9845048549
chetan