Gheeextraction 28032015

Presentation On

Ghee extracting in Bangladesh at Cluster level

Presented to:Mr. Seenithamby Manoharan

TTL NJLIPWorld Bank

This presentation is prepared by Ms Mahina for a specific goal and made available to specific person. Disclosure of this presentation to any third party in full or in part as extract is not allowed without written consent of Ms Mahina Arefin.

WELCOME Presentation

forGhee extraction in Bangladesh at Village level by NGO’s to

Cluster level to scale to Industry level.


Why Ghee?

A very useful by – product of milkCan be produced with the extra cream deducted from

milk Low – cost productionCan be produced and marketed beside core income

generating activitiesStrong help for developing livelihoodRegular demand in the marketContains exportable valueStrong nutrition value

ABOUT US1. Ms. Mahina Arefin She is a Social Entrepreneur having exposure more that 10 years in various

field and various countries. She has a nice and soft heart on innovation for livelihood of poor women.

2. Mr. Sheikh Razif Ahmed

He is an international trader having experience of 25 years mainly in Chinese market. He has commendable adoptability due to his exposure in country like China with an experience of honey production and other apiculture products

3. Mr. Sunil K. Sonee He is an International Entrepreneur of core level having experience on honey production and many other apiculture product in various countries for more than 30 years.

4. Ms. Sanjida Kaium She is a social Entrepreneur and Development worker of National level having experience in the field of program development, management, communication and capacity building for more than 15 years

Why NJLIP• The Project Development Objective (PDO) is to improve the livelihoods of

extreme poor communities and to strengthen the community institutions ghee processing has all the potentialities to play a successful part in this program by:

• Empowering women through capacity development on bee keeping and honey production

• Ensuring day to day income all through the year• Ensuring sustainable development in aspect of livelihood• Developing women entrepreneur • Through Individual development ghee processing will successfully develop

a group that may take active part in decision making for developing a healthy and wealthy village that will lead to a healthy and wealthy nation.


WHY BANGLADESHEconomical manpower

Family based culture for income

Cottage scale traditional collection exists

Substantial demand due to high population

Fertile land for fruits and flowers are available for pollination

Export possibility is there


OUR OBJECTIVES1. Our Objective is to utilize under tap bee keeping and honey production in Bangladesh , which remained unutilized up to recently.

2. To bring latest technology for profitability

3. To overcome mal – nutrition by adding additional food value

4. Women empowerment

5. To develop skill

6. Earn foreign exchange for the country.

7. To develop sustainable livelihood


OUR ROLE

Empowering Women and Youths

Skill Development Training Centre

Technical know-how

Marketing

Buying

Selling

Market Acquisition

Optimization of Funds

Cluster Development


Scalable And Self SustenanceProvides regular incomeSelling processed milk products is more profitable

than selling fresh milkGenerates employmentSelf Help Groups can be developed Equipment and tools can be made locallyValue added snacks and foodCustom made consumer packMany Small & Medium Enterprises can be developedExport Oriented Units will be imarged


STRENGTHENING OF VILLAGES The economic and financial aspect of the

Village will improve Bangladeshi villages will get global recognition Encourages self sustainability Encourages the proper implement of domestic

animals Villages will get the direct export benefit of

foreign exchange


Different use of Ghee • Culinary use: Ghee is widely used in cooking specially in south Asian

regions .• It is the main ingredient in some of the Ayurvedic medicines, and is

included under catuh mahā sneha (the four main oils: ghṛta, taila, vasā, and majjā) and also used in Ayurvedas for constipation and ulcers.

• A proper mixing of Ghee and honey is effective for wait controlling• Cashew nuts roasted with ghee and honey carries a high food value• Digestion and Immune Strengthening

Ghee (unlike other oils) is rich in butyric acid, a short chain fatty acid. Beneficial intestinal bacteria convert fiber into butyric acid and then use that for energy and intestinal wall support.

• Strong Appetite: Ghee stimulates the secretion of gastric acid, thus aiding in the digestive process. Better digestion equals better health and weight loss.

https://en.wikipedia.org/wiki/Vechur_cow

http://realfoodforlife.com/lose-weight-digestion-food-combining/

Benefits of Ghee• Shelf-stable. Due to its low moisture content and lack of dairy, ghee won’t turn rancid

at room temperature like butter and retains its original flavor and freshness for up to a year without refrigeration.

• High Smoke Point. Ghee’s smoke point – the temperature at which the oil begins to smoke and generate toxic fumes and harmful free radicals – is nearly 500°F, which is higher than most cooking oils and much higher than ordinary butter’s smoke point of 350°F.

• Stimulates the digestive system. Ghee stimulates the secretion of stomach acids to aid in digestion, while other fats and oils, can slow down the body’s digestive process and sit heavy in the stomach.

• Suitable for the dairy intolerant. Ghee is produced when butter is clarified, meaning all but trace amounts of lactose and casein are removed. Though tiny amounts of lactose or casein can remain, they exist at a level low enough not to cause concern for a Paleo dieter or those with lactose or casein intolerance.

• Rich in Vitamins A, D, E, and K. Ghee is rich in the healthy fat-soluble vitamins A, D, E, and K, which are critical to bone, brain, heart, and immune system function.

Benefits of Ghee• Natural source of the anti-carcinogen CLA. Ghee from grass-fed cows

contains the cancer-fighting fatty acid conjugated linolenic acid (CLA) which aids in weight loss and has been shown to slow the progression of some types of cancer and heart disease.

• Rich dietary source of butyric acid. Loaded with short chain fatty acids such as butyric acid–a fatty acid which is believed to prevent cancers and tumors – ghee helps restore the integrity of the gut lining, reduces inflammation, has anti-viral properties, and has been shown to benefit those with gut disorders such as ulcerative colitis and Crohn’s disease.

• Increases vitamin absorbency. The fats in ghee aid in the absorption of fat-soluble vitamins and minerals from other foods, strengthening the immune system.

• Purity. Ghee does not contain harmful hydrogenated oils, artificial additives, preservatives or trans fats.

NUTRITION AND FOOD


Ghee

Nutritional value per 100 g (3.5 oz)

Carbohydrates 0 g

Fat 99.5 g

Saturated 61.9 g

Trans 4g

Monounsaturated 28.7 g

Polyunsaturated 3.7 g

Protein 0 g

Vitamins

Vitamin A 3069 IU

Vitamin E (105%)

15.7 mg

Other constituents

Cholesterol 256 mg

Fat percentage can vary.

Units

μg = micrograms • mg = milligrams

IU = International units

Percentages are roughly approximated

usingUS recommendations for adults.

Source: USDA Nutrient Database

Fats & fatty acids Amounts per 100 g of

ghee[19]

Total fat 99.5 g ( 153% DV)

Saturated fat 61.9 g (310% DV)

Monounsaturated

fat

28.7 g

Polyunsaturated fat 3.7 g

Trans fats 4 g

Omega-3 fatty acids 1447 mg

Omega-6 fatty acids 2247 mg

Other non-fat nutrients

Amounts per 100 g of ghee

Carbohydrates 0

Minerals 0

Cholesterol 256 mg (85%DV)

Phytosterols 0

Vitamin A 3069 IU (61% DV)

Vitamin B, C, D 0

Vitamin E 2.8 mg (14% DV)

Vitamin K 8.6 µg (11% DV)

Infrastructure ImprovementBeneficial Cross-Border Trade with other

Countries.The process of processing , packing of Ghee in

Containers will not only provide employment but also help in expansion of Custom Ports of the Countries.

Local people may benefit by making ghee with other products and have more income


Skill Development & Employment

Process of collecting, testing, grading requires skills which can be imparted to the youths, thus making them Technically Skilled and also generating Employment Opportunities.

The Youths can form Groups like Self Help Groups or clusters and work independently.

The village people will have options to have variety of products that will support according to the demand


Women Empowerment it provides Employment Opportunity to the Rural Poor

who can do these individually or by forming groups. It provides livelihood opportunities to the unemployed

Rural women. Empowers women as they get financial benefits. This activity does not need any academic qualification. Ghee can be done in parallel with other regular works.


EDIBLE AND EXPORTABLE

Ghee is being a widely used in culinary and ayurvedic medicines and having high nutritional value is being consumed by many other Countries.

No additional land or place is required

Ghee can be processed from the extra cream of the pasteurized milk so additional investment is not needed


Possible Means of Finance and Funding

1. Equity funding by Angel and other investor.2. Scheme funding from World Bank such as : A) Nuton Jibon Livelihood Improvement Project3) Funds can be sought from NGO and Social development

foundations too.4) Crowd Funding5) Buy back based funding from market .


Financial Investment


S. No

Description Qty Budget in Taka

1 Cream pasteurizer 1000lph – 1 no 9,52,000

2 Cream transfer pump 1 No 67,0003 Refrigeration section 1 lot 10,64,0004 Cream blending tank 500ltr 1 No 1,68,0005 Cream storage tank 1000ltr 1 No 2,35,000

6 Ghee clarifier 1000lph 1 No 8,40,0007 Ghee packing machine 1 No 6,16,0008 Hot water line 1 lot 67,0009 Cream separator 500lph 3nos 2,02,000

10 SS pipes and fittings 1lot 56,00011 Lab equipments 1lot 56,00012 Erecting and commissioning

charge 1 no 56,000

13 Transport Vehicle 1no 6,72,00014 Co-ordination and consulting

charges1,12,000

Total Budget 23,050,000

Preparation of ghee• There are 3 prevalent methods of making ghee from milk:1. As in dairy, separate milk fat by centrifugal machines and boil it to get ghee. This ghee is not of

good medicinal value. But manufacturing is fast. In modern process the milk is passed through cream separating machine. After passing 25 litres of milk in cream separating machine, 1 kg of cream and 24 litres of white liquid (which is sold to us again as milk) is obtained. So there is loss of only 1 litre of milk as 24 litres is sold back as milk.

2. As in homes, remove malai after boiling the milk. Convert it to curd and then to butter and then boil it to get ghee. Although it is better but not the best. Manufacturing is slow but milk can be used for consumption. People making ghee in this way should add equal (or more) amount of milk to themalai before converting it to curd.

3. The costliest method used in previous yugas is to make curd from whole milk. Then churn it to separate makhan from it and then boil it to get Ghee. This is called whole milk ghee and it is the costliest but has all medicinal properties of cow's milk. To manufacture 1 kg of such ghee, it takes 30 to 35 liters of cow milk.

GRADES & CLASSIFICATION

• Competition in the organized ghee production sector leads to create brand value to the product. This brand value comes with quality and special features associated with the product. Today, consumers are much aware of the brand quality through media. Manufacturers or producers are looking forward continuously for innovations that helps to create market for their product, may be through mode of packing, through product aesthetic quality.

• Ghee Composition and Changes During Manufacture• Flavour Formation in Ghee• Carbonyls• Lactones


Score Card of Ghee• Ghee can be evaluated using the following

score cardParameters Score:

Flavour 45

Texture 10Acidity (Olieic) 25

Colour 10

Freedom from suspended matter 5

Package 5

Arrangement of Plant & Machinery

Collection of Bee keeping set with queen bee

Arrangement of Land & Offices

Collection of Information &

Appointment of ConsultantNDA & MOU

Concept and Information

ONETI

MEPROCESSThis presentation is prepared by Ms Mahina for a specific goal and made available to specific person. Disclosure of this presentation to

any third party in full or in part as extract is not allowed without written consent of Ms Mahina Arefin.

CHAIRMAN

MANAGING DIRECTOR

EXECUTIVE DIRECTORS

Finance and Budget

Banking

Cash and revenue

Account and Statistics

Purchase,Quality control ,Producti

on

Inventory control Raw

material

Production and output

Plant and machinery

Sales, Marketing and export

CO-ORDINATION DIRECTORS*

EXECUTIVE DIRECTORS

Communication NGO and Village

NGO coordinator and Communication

SHG and grouping

Village coordinator and communication

Micro finance and account

Assessment and granting

Coordinator and fallow up

Recovery, adjustment

accounts

Raw Material Distribution and

ware housing

Raw Material Sorting and dispatching

Logistics and safety

Production and training

Training at village and NGO

Quality control and assessment

Packing and dispatch

*FOR NGO, VILLAGES AND WAREHOUSING

DIRECTORS

PROPOSED ORGANOGRAM


Ghee Cluster Development Programme

Country : Bangladesh

Districts of NJLIP

Requirements of High Grade Ghee

Consumer judges the quality and accepts it on the basis of three main attributes, taste and aroma(flavour), granularity and colour.Flavour: High grade ghee should have natural sweet and pleasant odour, an agreeable taste and it should be free from rancidity and any other objectionablefalvour. A pleasant, nutty, slightly cooked aroma is appreciable in the product.Texture: Large uniform grains with very little liquid fat is desirable, greasy texture is objectionable. Upon melting ghee should be clear, transparent, free from sediment and foreign colouring matter.Colour: The colour should be uniform throughout, it should be bright yellow for cow milk ghee and white with or without a yellow or greenish tint for buffalo milk ghee.

Man – Power Requirements •Planning of human resource should be practical enough to match the dairy plant requirements. •Proper planning ensures determination of optimum manpower strength and quality for recruiting process.• Various aspects like details of dairy unit operations, their labour requirement with respect to number and skill is considered as input for planning. •In some areas trained and skilled manpower is employed with desired experience and qualification, whereas as in other areas only physical qualities and behaviour aspects are looked into.• In order to have effective planning of human resource the influencing aspects should be considered:i. Functional Requirement of Plantii. Organizational Structureiii. Factors Affecting Human Resource Deploymentiv. Capacity and Size of Dairy Plantv. Products and Product Technologyvi. Level of Automationvii. Equipment Requirementsviii. Number of Shift Operation

Export and Investment Incentive BOI (Board of Investment) in Bangladesh says that

A) Government and NGOs conduct regular training programs to develop skilled manpower in the dairy Based Industry.

B) High value-added foods for export.

C) Special loan facilities available to set up an dairy business.

D) Cash incentives to the exporters ranges from 15% to 20% in various sub sectors

Sales • Local Markets.• Consumer packs of 250grms and 500grms.• One main packing centre to be established.• Material packed for domestic market or

international market will go through a complete micro biological test and then packed at the centre.

• All packs will be tracked by batch nos. • International packs will be as per requirement

of the buyers.

Marketing• Local Advertisements Approx. Budget (15000$ yrly)• Branding and Promotion of brands • Organizing or participating in local and international

trade fairs. (Approx Budget 50000$ yrly)• Educating people of health benefits • Manage Cholesterol and good for heart.• Giving appointment to executives for local marketing.• Appointment of companies in countries of exports

Documents

Gheeextraction 28032015