Mini Rice Mill

INTRODUCTION India is the largest producer of pulses around 14.5 million tones annually. Pulses commonly known as dal in India are an important component of both the vegetarian as well as the non vegetarian diet in India. THE PROJECT Pulses constitute one of the main sources of protein in the Indian diet. There are different varieties of pulses namely Chana, Mung, Masur, Urad and Tuvar dal. Of these, Mung and Masur dal are predominantly consumed in india. The conversion of pulse grains into dal through the process of milling. Wherein dal is split into smaller sizes rendering it convenient for cooking. It is one of the important food processing industry usually in the medium and small scale sector, some quantity is also processed in the rural sector manually producing inferior quality dal resulting in lesser revenue earning compared to milled dal. MARKET POTENTIAL The all India per capita consumption of pulses is about 2.8 kg per year. Conservatively, taking the national consumption norm of 2.8 kg and considering the total population of 365 lakhs in the north- eastern region, the demand for pulses is estimated at 1,02,000 tonne per year. There is no organized dal milling activity in the north-eastern region. In rural areas, sometimes dal milling is carried out in rice hullers. However, generally raw dal is processed in unit in nearby areas of West Bengal and milled dal re-enters the north-eastern states. The total production of pulses in north-eastern region is about 85,000 tonne per year, assuming that 80% of this quantity is available for dal milling, that the new tiny units process 15% of the available dal, there is scope for tiny units of dal to be set up. PRODUCTION PROCESS The important steps involved in the process are – 1. Cleaning 2. Milling 3. Dehusking and cleaning 4. Weighing and Packing