“Preservation and Processing of Fruits and Vegetables by
Using Sustainable Technologies”
PROF. S. S. LELE
Principal Investigator
Institute of Chemical Technology
Matunga, Mumbai-400019
February, 2014
JUST SIP: NUTRITIOUS DEHYDRATED DRINKING
VEGETABLES
BACKGROUND
This project was under taken by principal investigator, Prof Smita Lele with rationale of single
point collection of fresh produce, followed by processing of these fruits and vegetables, in the
form of dried flakes, powders, and dry soup mixes, which are socially and economically
acceptable by using sustainable drying technology. Hence from the agro-producers to the
processors and to the sellers & buyers, everyone will come under the single chain of collection &
distribution network, so that everyone will be benefitted at the end of the day. This project
entitled “Preservation and Processing of Fruits and Vegetables by Using Sustainable
Technologies” was financially supported by Rajiv Gandhi Commission for Science and
Technology, Govt. of Maharashtra during the period of technology development by the principal
investigator. A demo plant has already been set up and is working based on the technology
developed by Prof. Lele and team. The technology is ready and can be transferred to any
organization that is ready to set up a vegetable dehydration plant. A business plan has been
designed to commercial this technology and to generate wealth from simple vegetables by value
addition at site of production.
OBJECTIVES OF THE PROJECT:

To provide holistic growth of the food processing sector through an area based regionally
differentiated strategies which include product development research, technology
promotion, technology extension, post harvest management,
waste management,
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processing and marketing of finished food products in consonance with comparative
advantage of state/region and its diverse agro-climatic feature

To establish holistic approach for processing of different vegetables and Fruits

To
establish
sustainability
and
synergy
among
on-going
and
planned
programmes/projects in food processing sector

To promote, develop and sustainable technologies, through a seamless blend of
traditional

wisdom and modern scientific knowledge
To ensure an end-to-end holistic approach covering production, post harvest
management, waste management, processing and marketing to assure appropriate returns
to growers/producers

To promote R&D technologies for production, post-harvest management and processing
with opportunities for employment generation for skilled and unskilled persons,
especially unemployed youth
TECHNOLOGY IS READY & PRODUCTS DEVELOPED UNDER THIS PRODUCT
ARE
Just Sip Palak, Just Sip Dudhi, Just Sip Palak Soup and Garlic powder are our major products.
Other products like “Dudhi flakes and powder, Palak Flakes and powder, leafy vegetable (methi,
coriander), spices (Ginger) and carrot/beat flakes are only manufactured on order basis
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JUST SIP: A UNIQUE INNOVATION AND ITS COMPETITIVE ADVANTAGES
 Just Sip is a nutritious vegetable drink premixes with 3 unique features –
 combination of vegetables,
 incorporation of dals (lentils) rather than corn flour which is only starch
 No added color, preservatives, MSG.
PRODUCT SPECIFICATION

Common Product Specifications

The products developed under this project will be safe for human
consumption in
compliance with the new food law in force as per FSSAI (FOOD SAFETY STANDARDS
AUTHORITY OF INDIA)

Processes developed will be green as far as possible, with no emission of gases/chemicals,
minimum generation of solid/liquid effluent since our focus will be on complete utilization
(holistic approach) of the agricultural produce (fruits & vegetables ) grown in western
Maharashtra.

One glass of Just Sip means,
o
5 different vegetables and 4 different lentils
o
Higher content of Lycopene
o
Good source of anti-oxidants
o
100% vegetarian
o
Natural Source of vitamins and minerals
o
Good source of dietary fiber
o
No added fat, zero cholesterol
o
No artificial colors, no added preservatives
o
No Monosodium Glutamate (MSG)
o
300% more vegetables than standard soup-mixes
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THE COMPARISON OF VARIOUS BRANDS WITH JUST SIP AS SEEN IN THE
TABLE BELOW IS SELF EXPLANATORY
Per 100gm
Just sip
Palak
Energy
(Kcal)
Protein (gm)
Carbohydrate
(gm)
Fat (gm)
Cholesterol
(mg)
Vitamin A
(IU)
Vitamin C
(mg)
Total dietary
fiber
Just sip
Tomato
Market
brand 3
Mix veg
Soup
Comments
Veg Soup
Market
brand 2
Mix veg
Soup
Market
brand 1
319.62
330.91
360
318
14.4
High
12.29
8.78
10
9
0.3
V.High
64.57
71.31
61
56.3
3.3
NR
1.413
1.16
8.2
6.3
0
NR
0
0
0.001
6
0
NIL
2111.4
3116.2
traces
traces
63.6
V.V.High
12.71
15.47
traces
traces
0.7
V.V.High
13.11
12.85
NR
NR
NR
V. high
LEGAL AND FUTURE ASPECTS

Trade mark, ‘JUST SIP ™ ‘has been registered and 2 Indian patents were applied.

A vegetable dehydration demo unit was set up as per the norms stated in Food Safety
Standards Authority Act (FSSA).

Trilok India is setting up another plant with own funding, for dehydration facilities.
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EQUIPMENTS REQUIRED FOR PLANT SETUP AND PRODUCTION
Dehydration of fresh vegetables and fruits can be performed using various convectional or solar
equipments such as

Dryers: LPG Dryer or Electrical dryer or any other suitable dryer

Supporting equipments: Spray washer, Slicer, Shredder, Peeler, Blancher, Spin dryer,
Pulverizer, Powder Blender
NOVEL PRODUCTS UNDER TRAIL
BUSINESS PLAN FOR COMMERCIALIZATION OF THIS PROJECT
READY
Y
The present project is a green field project and has an in built business plan that will demonstrate
how to generate wealth from simple vegetables by value addition at site of production. The
business scenario analyzed seems to be highly economically viable and profitable with a payback
period within 5 year and IRR value (14.75%) greater than WACC (12.3%).
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As per the business plan, Just Sip Palak (50kg/day for 3 months), Just Sip Dudhi (10kg/day for 3
months), Just Sip Tomato Soup (50kg/day for 3 months) and Garlic powder (10kg/day for 3
months) will be the major products produced in a year. Raw Dudhi, raw Palak, raw garlic and raw
tomato are required as major raw materials for production of these respective Just Sip
formulations during their respective 3 months production period. The construction period of this
project is 8 to 12 months.
The present project cost is approximately 83 lakhs with a debt:equity ratio of 2:1. Cost of
production involved is approximately in the range of 33 to 36 lakhs over the 7 year project life
period.
* Assumptions made in business plan based on current scenario are: The long term loan will be provided by ICICI
bank at 11% interest rate and Indian bank will provide the short term loan at 14% interest rate.
FOR FURTHER DETAILS, CONTACT:
Prof. Smita Lele
Food Engineering and Technology Department,
Institute of Chemical Technology,
Nathalal Parekh Marg, Matunga, Mumbai: 400019
Maharashtra, India
Tel: 33611111, 33612222 Ext. 2533/1027 Fax: 33611020
Email: ss.lele@ictmumbai.edu.in, dr.smita.lele@gmail.com
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