Frooti Mango Drink (SUBHANKAR) processing

Frooti mango juice

1. Frooti Mango Drink by Parle Agro Name: Subhankar Maity Roll No: FEM23012, Programme: M. tech Department: Food Engineering and Technology Subject: Food Supply Chain Management (FT555 )

2. INGREDIENTS FOR FROOTI Ingredients Quantity (3400 L) (1) Mango Pulp 223 kg (2) Sugar Syrup 620 L (3) Citric acid 9 kg (4) Stabilizer (INS 466 & INS 415) 1.020 kg (5) NABB (Non-Alcoholic Beverage Base) {BASE-A,B,C,D,F} For Tetra Pack For Hot Fill BASE-A (1.116 Kg) BASE-C (180 g) BASE-D (2.7575 kg) BASE-F (68 g) BASE-A (1.116 kg) BASE-B (408 g) BASE-C (360 g) BASE-D (2.762 kg) BASE-F (68 g) BASE-A: Natural and Nature-Identical Flavouring Substances BASE-B: Preservative( INS 211) and Synthetic Food Colour (INS 110) BASE-C: Antioxidant (INS 300) BASE-D: Acidity Regulator [INS311(iii)] and synthetic food colour (INS 110) BASE-F: Antifoaming Agent (INS900a)

3. RAW MATERIAL AND PACKAGING MATERIAL(RMPM) The RMPM store is subdivided into 3 units namely: 1) Raw material store : Mango Pulp, Apple Concentrate, Sugar, Water, NABB ( Non-Alcoholic Beverage Base ), Citric acid, Malic acid, Carbon dioxide. 2) Engineering store : Engineering store unit keeps a large stock of various parts used in production process like a) machine spare parts b) Cables c) Calibration equipment d) Filters e) switchboard etc. 3) Packaging store : Preform, Tetra pack, Packaging Tray/cartoon, straw, Bottle cap etc

4. Product Parameter Brix( ) Acidity(%) Viscosity(cps) Transmission(%) Mango Pulp 21.7 (min) 0.90 5000 - Frooti Tetra Pack 14.90-15.10 0.322 15-35 - Frooti Hot Fill 14.9-15.10 0.322 15-35 - Product Parameter Acidity(%) Viscosity(cps) Transmission(%) Mango Pulp 21.7 (min) 0.90 5000 - Frooti Tetra Pack 14.90-15.10 0.322 15-35 - Frooti Hot Fill 14.9-15.10 0.322 15-35 - PROCESS PARAMETERS

5. SUGAR SYRUP PREPARATION

6. FROOTI MAKING PROCESS (IB) (1) Pectin Preparation (3) Mango Pulp Storage tank (2) Ingredients Mix tank Add BASE-F Premix (Blending Tank) Add BASE-A Add BASE-C, D + Citric Acid Inline Blender Sugar Syrup Water Standardization (Buffer Tank) Homogenization (40 KL, 50 bar) Ready Beverage Tank (RBT) Pasteurization (THE/PHE) Packaging Hot filling Tetra Pack

7. FROOTI MAKING PROCESS (MANUAL) Blending Tank (BT) (1) Pectin Preparation (2) Sugar Syrup (3) Mango Pulp (4) Water Add BASE-A,B,C, D + Citric Acid Homogenization (10 KL, 50 bar) Ready Beverage Tank (RBT) Pasteurization (THE/PHE) Packaging Hot filling Tetra Pack

8. Supply Chain Management

9. Target Market PRIMARY MARKET • Children • Teens • Youth • Working people • Elder people SECONDARY MARKET • Industries (Airline, Railways, Education Industries etc ) • Local and individual markets • Restaurants. movie theaters, shopping malls

10. Frooti Marketing Strategy & Marketing Mix (4Ps) Marketing Strategy of Frooti analyzes the brand with the marketing mix framework which covers the 4Ps (Product, Price, Place, Promotion). Frooti Product Strategy: Frooti is one the most popular mango flavoured beverages. Frooti is available in 2 flavours Frooti mango and green mango as a part of its product portfolio in its marketing mix. Frooti Price/Pricing Strategy: Frooti is offering its products in different SKUs and prices depending upon the consumer requirements, preferences and income level. Frooti Place & Distribution Strategy: Frooti’s distribution channel is one of the best in the country owing to its parent brand Parle Agro . Frooti is estimated to have reach to around 10 lakh outlets through its 1500 distributors throughout India. It is also available in various other countries other than India like Nepal, USA, United Kingdom, Canada, Malaysia and many more countries. Frooti Promotion & Advertising Strategy: Frooti has always tried to promote the products as a healthy alternative to carbonated drinks. It first promoted it as a drink for kids.

11. Competitors

12. Thank You