Projects

When one form of food is transformed to another form of food involving industrial method to make it convenience food, that process is known as food processing. Fruits and vegetables are perishable in nature having shelf life less than a week if kept unrefrigerated condition. Also there are currently high post-harvest loss for fruits and vegetable due to lack of required storage condition and space constrain, hence it is highly desirable to process fruits to retain their shelf life and also to reduce the size of product which in turn reduces the cost on transportation of bulk fruit and storage area requirement.

One such product of fruit processing is fruit pulp. Fruit pulp solid mass obtained by extraction or pressing fruits or vegetables. Pulp is categorized basis their storage condition, i.e., in powder or liquid form. In liquid form they can be used as either brine, syrup, or water form. Due to food preference of customer, frozen pulp is also in great demand as all inbuild nutrition are retained.  In view of this Fruits and Vegetables Pulping Units will be established in Multan, Khanewal and Muzaffargarh. Mango and guava will be majorly processed in the respective units.

It is a common freezing method in the food service industry and consists of freezing individual pieces of food separately from the other pieces at extremely low temperatures. The product line selected for the purpose of this study includes peas, potatoes, carrot, spinach, bitter gourd, okra and mango. The IQF process will use Fluidized bed freezing technology. The project has been proposed to be established in Lahore.

Potato Powder and Flakes Manufacturing Unit is situated in Okara. The unit has the capacity to produce 5,472 tons of Potato Powder and 7,200 tons of Potato Flakes annually. As the Potatoes are a seasonal commodity, therefore, Plant will be operational for 5 months (January - May).

Dehydration of fruit and vegetables is one among the oldest varieties of food preservation techniques well-known to man. Though food preservation is that the primary reason for dehydration, dehydration of fruits and vegetables additionally lowers the price of packaging, storing, and transportation by reducing each the burden and volume of the ultimate product. Given the improvements within the quality of dehydrated foods, together with the multiplied specialize in instant and convenience foods; the potential of dehydrated fruits and vegetables is larger than ever. The project has been proposed to be established in Multan. Mango, apple, peas, onion and garlic will be processed in this regard. Apple will be procured mainly from Balochistan. The project has a total cost of PKR 290 million. It is proposed to be financed with 100% investor's equity.

Olive Oil Extraction Units are proposed to be established in Pothohar region which is a large plateau region in north-eastern Pakistan covering an area of 8,592 square miles. Each processing facility has the capacity to process 200 kg of olive fruit per hour which will produce 40 liters of Olive Oil under ideal conditions and produce 57,600 liters of virgin oil per annum based on 60 working days (1,440 hours a season, working three shifts per day). 

Processing of fresh vegetables and fruits is carried out to produce high value added products that have a prolonged shelf life and offer convenience of transport, storage and sourcing to the final consumers. The products selected for the purpose of this study include dehydrated onion, carrot, tomato, spinach and chillies.

The dehydration process will be carried out using solar power that will remove large share of moisture in the fresh produce. The project has been proposed to be established in Khanewal to be close to the production clusters of the target products. The project has a total cost of PKR 62.3 million; financed by 100% investor's equity.