Basic HTML Version
International Journal of Horticulture 2013, Vol.3, No.6, 22
-
27
http://ijh.sophiapublisher.com
26
capacity and stored under ambient temperature
conditions for 6 months. Total soluble solids, acidity,
pH and sugars were estimated using the methods
described by Ranganna (1991). The sensory
evaluation of the product was done initially and at
three months interval up to six months on hedonic
scale by a panel of five judges as described by
Amerine et al (1965). The data collected on changes
in chemical composition of products and sensory
qualities during storage were statistically analyzed
by the standard procedure (Gomez and Gomez,
1984).
Table 3 Cost of production of sapota squash (100 kg)
Sr. No.
Particulars
T1
T2
T3
T4
T5
T6
1
Cost of sapota fruits @Rs6/-kg
416.64
416.64
500.52
500.52
582.84
582.84
2
Labour charges @ Rs100/- per Labour 1 100
1 100
1 200
1 200
1 300
1 300
3
Glass bottles @Rs2/-
840
820
840
820
840
820
4
Sugar @Rs18/-per kg
711
801
691.92
778.32
667.08
767.88
5
Citric acid @ Rs200/-per kg
200
200
200
200
200
200
6
KMS @ Rs300/- per kg
21
21
21
21
21
21
7
Crown caps @Rs1.00/piece
420
410
420
410
420
410
8
Fuel charges @ Rs2/- per kg
200
200
200
200
200
200
Cost of production
3 908.64
3 968.64
4 073.44
4 129.84
4 230.92
4 301.72
1
Working capital (item 1 to 7)
3 908.64
3 968.64
4 073.44
4 129.84
4 260.92
4 301.72
2
Supervision charges @10% of the
working capital
390.86
396.86
407.34
412.98
426.09
430.17
3
Depreciation charges of the fixed
capital item (2% on Rs10000/-)
200
200
200
200
200
200
4
Interest on the fixed capital(@13% on
Rs 10000/-)
1 300
1 300
1 300
1 300
1 300
1 300
A.
Total cost of production
5 799.5
5 865.5
5 980.78
6 042.82
6 187.01
6 231.89
Gross production (kg)
100
100
100
100
100
100
Gross production (No. of bottles)
420
410
420
410
420
410
B
Gross returns ( @ Rs20/-per
200 mL bottle)
8 400
8 200
8 400
8 200
8 400
8 200
C
Net profit (B-A) (Rs)
2 600.5
2 334.5
2 419.22
2 157.18
2 212.99
1 968.11
Per cent net profit
44.84
39.80
40.45
35.70
35.77
31.58
Benefit : Cost ratio
1.45
1.40
1.40
1.36
1.36
1.32
Sale price per 200 mL (if profit margin
is 20%)
16.57
17.17
17.09
17.69
17.68
18.24
Note : T1: 25% juice+45°B TSS ; T2: 25°B juice+50°B TSS; T3: 30% juice+45°B TSS; T4: 30% juice+50°B TSS; T5: 35%
juice+45°B TSS; T6: 35% juice+50°B TSS
References
Amerine M.D., Pangborn R.M., and Roessler E.B., 1965, Principles of
sensory evaluation of foods, Academic Pres, London
Barwal V.S., Sharma R., and Lal B.B., 2002, Use of sorbitol for the
preparation of plum seasoned squash, J. Food Sci. Tecnol., 39(4):
413-417
Bhatia B.S., Siddappa G.S., and Lal G.S., 1956, Physico-chemical changes
in jackfruit squash during storage, Indian J. Agric. Sci.,
26(4):
403-414
Bose T. K., and Mitra S. K., 1990, Fruits: Tropical and subtropical, Naya
Prakash, Calcutta, pp. 565-591
Dwivedi S.K., Attrey D.P., and Chaurasia O.P., 2004, Studies on
preparation and preservation of sea buckthorn (
Hippophae
rhamnoides
L.) squash beverage, Indian J. Hort., 61(1): 78-80
Gajanana K., Rokhade A.K., Patil P.B., and Kulkarni M.S., 2007,
Standardization of recipe for preparation of aonla squash, Beverage
and Food World, 34(3): 55-56
Gautam S.K., and Chundawat B.S., 1998, Standardization of technology
of sapota wine making, Indian Fd. Packer., 52(1): 17-21
Gomez K.A., and Gomez A.A., 1984, Statistical procedures for
agricultural research, Second Edition, International rice research
Institute book, John Wiley and Sons, New York