Economic of Value Addition of Food Grain: A Case Study

  • V. P. Khambalkar
  • S R Kalbande
Keywords: Food, Grain, Economic, Capital, Cost


The economic of value addition of food grain i.e., green gram gram was worked out for better opportunities in entrepreneurship. The purpose of study to evaluate techno-economic evaluation of developed system for the benefit of farmers and young entrepreneurs. The techno-economic evaluation of the system developed is worked out for the cost of operation of drying for the temperature (OC) of 45, 55 and 65.  The cost operation (Rs/kg) for the temperature (OC) of 45, 55 and 65 were observed to be 8.6, 6.1 and 6.09, respectively for drying of green gram. The net profit (Rs/kg) for the temperature (OC) of 45, 55 and 65 were observed to be 3.15, 5.65 and 5.66, respectively for drying of green gram. The economical feasibility of the system for drying of green gram was worked out using the discounted cash flow technique.  The net present worth was found for the temperature (OC) of 45, 55 and 65 is positive and therefore investment in the project is feasible. The benefit cost ratio was found for the temperature (OC) of 45, 55 and 65 is 1.30, 1.83 and 1.83, respectively. The internal rate of return (%) was found for the temperature (OC) of 45, 55 and 65 is 19.80, 35.20 and 35.70, respectively. The all economical parameters evaluated showed that investment in project of biomass air heating system is feasibility in perspective of business utility.


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How to Cite
V. P. Khambalkar, & S R Kalbande. (2019). Economic of Value Addition of Food Grain: A Case Study. International Journal of Engineering and Management Research, 9(3), 221-227.