eChapters

1. Introduction

To maintain good quality of product & shelf life, it is very important & essential to concentrate on Cleaning & Sanitization process at plant level & to follow the CIP process properly. An attempt is made in the current chapter to present details pertaining to cleaning in fluid milk and milk products manufacturing & processing plants. This chapter will be helpful the students of Food & Dairy Technology for better understanding the process milk plant cleaning & sanitation technology.

1. Introduction

Foods available in nature and, in some cases, the products made from it thereof contain quite an amount of water. This water not only adds volume to the food products but also provides a sight for attack by the micro organisms. Also, removal of water becomes essential if this water interferes with the end product chracteristics. There are several processes in food industries which are designed to get rid of this excess water, such processes are called concentration processes. The processes which can remove water from food substances are,- evaporation, freeze concentration and membrane based processes. All these process have their limitations in rendering solid content to the final product (Fig. 1). Perhaps, these limitations can be overcome by combinig the processes.

The objectives that are fulfilled by the concentration processes can be enumerated as follows:

1. Introduction

Drying is a thermo physical and physicochemical process, which involves removal of excess water from a solid, semi-solid or liquid food material by evaporating it into vapour phase on applying heat, to reduce growth of microorganism or to completely eliminate their growth. Hence, reducing the water activity increases shelf life of food products. Drying medium for carrying evaporated moisture can be air or steam. Benefits of drying include increase in shelf life, easy to transport, handle food material and reduce packaging cost as it reduces bulk weight. 

1. Introduction

Membranes separation processes have gained widespread applications in food industry. High selectivity of membrane has been exploited for separating a particular component from complex liquid food mixture and for controlled release of active ingredients like preservatives or flavor compounds. Today, a number of chemical processes utilizing the unique properties of membrane have been developed for commercial application in food industry with specific advantage of low energy requirement. Membrane separation/molecular sieving is one among those food engineering principals which has found broad range of applications including concentration of heat labile compounds, recovery of solvent, downstream processing, flavor volatile recovery, deacidification, desalination, waste water treatment etc

1. Introduction

Extrusion of foods is an emerging technology for the food industries to process and market a large number of products of varying size, shape, texture and taste. Extrusion cooking of cereals is becoming more adaptive due to its various advantages over the traditional food processing techniques (White, 1994). Nowadays the extrusion of food is of major importance in the food-processing sector and it is the only process, which covers a wide range of food products such as ready to eat (RTE) breakfast cereals, snack foods, baby foods etc. Elaborate scientific research, technological development and engineering design, which have been done in this field so far, have led to large-scale industrial production. 

1. Introduction

Thermal processing used extensively in the food industry for preservation and shelf life extension of the products (Arnoldi 2001). Heat treatments remain most important in food processing unit operations, not only to achieve desirable changes in eating quality but also for preservative effect by inactivation of microorganisms, destruction of enzymes and insects.Heat is applied in various unit operations through adifferent mode of heat transfer such as conduction, convection, and radiations. 

1. Introduction

Heat transfer from a hot surface is a general method or technique of heating liquids and slurry type of food materials. In such cases the heat can be generated either directly by a heating element or indirectly from a hot medium like steam or hot water via a heat exchanger (e.g. shell and tube, plate). Therefore, for the heat transfer during heating by these techniques a temperature gradient will be required, which usually causes the fouling on the surface of the heating element or heat exchanger. Afterwards the fouling not only reduces the heat transfer rate but also results in quality deterioration within the product which is being processed. 

1. Introduction

Thermal processing treatments are the conventional methods that have been broadly employed in the food industry to guarantee the microbiological safety of food materials at a minimal cost. However, these thermal treatments cause undesirable changes in flavor, nutritive value, texture, or color of the finished product that impact food quality (Pan et al., 2017). Growing the modern consumer’s demand towards the minimally processed and “fresh-like” taste foods has challenged the food industry to develop novel non-thermal preservation techniques as an alternative to thermal processing. 

1. Introduction

In recent years, consumers have been demanding convenient, healthy and safe foods which have ’fresh-like’ characteristics with a long shelf-life. These demands include important food quality such as appearance, texture, taste and nutritional content which are strongly impacted by the way it is processed. Another major concern among the consumers is food safety and quality. The shelf-life of the food products are mostly influenced due to the action of various harmful microorganisms and enzymes. The conventional food processing technologies, such as thermal treatments (pasteurisation and high temperature sterilisation), evaporation, drying, frying and baking can assure the microbiological safety and/or stability of processed food products, but affects the food quality and nutrients (heat sensitive vitamins, flavour and other bioactive compounds) (Zhang et al., 2019)

1. Introduction

Packaging is the integral part and cornerstone of food processing industry. The development of food processing industry goes hand in hand with advancement of packaging technology. Packaging Institute International has defined packaging as “enclosure of products, items or packages in a wrapped pouch, bag, box, cup, tray, can, tube, bottle or other container form to perform one or more of the following functions: containment, protection, preservation, communication, utility and performance”. Lockhart has defined packaging as “a socio-scientific discipline that operates in society to ensure the delivery of goods to the ultimate consumer of those goods in the best condition intended for their use”. Food packaging technology has came a long way from use of anything in hand for wrapping up a product to becoming a key element in product development and design.

Study of Carpentry Hand Tool

Introduction

The process of making the wooden components is called carpentry. Carpentry deals with the mechanical work of making wood components such as making beds, roofs, wardrobes, tables, cases, utensils, floors, etc. It manages the structure work, furniture, cabinet making and so on joinery, i.e., preparation of joints is one of the significant activities in all wood works.

The products produced are used in making furniture, musical instruments, and building constructions like doors, windows, desks, chairs, cupboards, etc., of a place utilizing a specific kind of wood with the help of tools known as carpentry tools. Different wooden pieces are connected to make a useful product. Wood is used to make furniture, boxes, doors, windows, industrial floors, stairs, pencils etc.

Introduction

A sheet metal shop is a kind of workshop where different types of materials are used to make sheet metal and then it is flattened into thin sheets of desired shape and size. Sheet metals are used for the production of automobile bodies, utensils, almirah and cabinet appliances, etc.Sheet metal parts have many advantages, like they are less expensive, lighter in weight and can be modified into versatile shapes. Low-carbon steel is commonly used. The use of casting and machining is being replaced by metal stamping. The stamping press is a kind of machine tool in which most of the operations occur, and the sheet metal products which are obtained by the machine are called stampings.

Introduction

Welding is a fabrication process in which two or more materials or metal pieces are joined or fused with the application of heat, pressure, or both allowing them to cool and this causes fusion. Besides the work piece, a filler material is also sometimes added to the joint to form a pool of molten material that cools to form a joint based on welding and that will be stronger than the parent metal.

Arc Welding and its Types

It is a process of joining two metals using an electric current generated by the power supply, which gives the required amount of heat to metal pieces through which the metals melt and when the metal cools, which results in the binding of the two metals. In the case of this type of welding, the power supply is given, which creates an electric arc between the electrode and the metal rod. Both A.C. or D.C. power supplies can be used in arc welding and both consumable and non-consumable rods can be used.

Introduction

The procedure of making or building casting in the sand mould cavity or any other material is known as a foundry. This is the cheapest method of shaping the metal. Foundry exercise offers the technique of creating casting in moulds shaped in both sand or different material. A foundry is a manufacturing plant where castings are created by softening metal, emptying fluid metal into a shape, then, at that point, permitting it to harden. Regardless of whether we have not at any time been to a foundry or even know what one resembles, we are encircled by the metal castings. There is a decent possibility that we are perusing this under 10 feet from one.

Moulding

Introduction

A machine shop is a place with machining tools and supplies where hand and power tools are used to make, finish, refurbish, or repair machines and their parts. Machine shops come in helpful for repairing and fabricating a wide range of metal things.

Machining

Machining is the most extensive technological procedure in the manufacturing industry. 

Introduction

It is considered to be one of the most ancient machine tools, having evolved from the early tree lathe, which was a new mechanism for turning and milling items held between two nearby trees at the time. The job rotated sporadically due to a rope wound around the work, with one end linked to a flexible limb of a tree and the other end being pulled by a worker. Then hand tools were employed.

The machine was given the name “lathe” when a strip of wood called “lath” was used to support the rope during its construction. This technology evolved over centuries, and in 1797, an Englishman named Henry Maudslay invented the first screw-cutting lathe, which is the ancestor of today’s high-speed, heavy-duty production lathe.

Introduction

Shaping machine, shaping machine is a heavy commercial machine used for generating flat surfaces on the workpiece as per the requirement. It is specifically designed to give the desired shape to the workpiece which can be flat, horizontal, or vertical as per the requirement.

The shaper machine is a reciprocating type of machine (that is, the machine that converts the rotatory motion into the linear motion) in which the tool reciprocates with the forward and backward stroke removing the metal form of metal chips and turning the Metal workpiece into the desired shape.

Introduction

A planer machine is a commercial machine tool hired for transforming the metal blocks or metal workpiece into the desired calculated shapes by generating the flat surfaces on a workpiece. Similar to a shaper machine, a planer machine is used for forming flat surfaces on the work piece using the single-point cutting tool.Planer machines are generally hired for operation on the larger workpiece or metal structure (blocks) that cannot be achieved by the shaper machine. They generally have larger beds and larger reciprocating movements covering a greater working length and surface area as compared to shaper machines.

Introduction

The milling machine is one of the maximum flexible conventional system equipment with a huge variety of steel-reducing capabilities. Many complex operations along with indexing, multi-milling and saddle milling, etc. may be completed on a milling system. A milling device is a tool that cuts steel at the same time as the workpiece is fed closer to a rotating multi-element milling cutter. This machine can also contain one or greater knives at a time. That is why a milling device has extensive utility in production work. It’s better for other machines when it comes to precision and a better surface finish. It is also designed to perform a variety of jobs in the tool room.

Introduction

In the process of creating a hole in the metal surface through a drill, we use a drilling machine. We use a tapper shank and parallel shank to tie the drill to the drill machine. We can also use a drilling machine to do extra experiments i.e., tapping rimming counter shrinking and counterboring. In simple language, we also say that a, it is a machine which is wildly used over world for making a circular hole in various metal workpiece for making desired design or structure.

I. Decimal Multiples and Sub-Multiples

II. Description of Units

Mechanical Units

Electric and Magnetic Units

The esu and emu unit systems are cgs systems.

esu denotes “electrostatic unit”, sometimes given prefix “stat”, e.g. statcoulomb emu denotes “electromagnetic unit”, sometimes given prefix “ab”, e.g. abcoulomb Some emu units have special names:

Domestication is the most extensive biological experiment ever undertaken by man. It has involved millions of animals and has extended through many centuries. It still continues and animal domestication was one of the major contributory factors to the agricultural revolution during the Neolithic period, which resulted in a shift in human lifestyle from hunting to farming. There are two species of domestic duck, the common duck, domesticated from the wild mallard (Anas platyrhynchos), and the Muscovy duck (Cairina moschata). Both are members of the Anatinae. In both species, the same scientific binomial is used for the domestic and the wild forms. Inter-breeding between the two species occurs, but their offspring are infertile. Both species of domestic duck produce eggs and meat and both are valuable on farms and smallholdings for reducing pests.

The term “Poultry” indicates to all the domesticated species of birds like chicken, ducks, turkeys, Japanese quail, guinea fowls, geese, pigeons, ostrich, emu etc. Ducks account for 7% of poultry population and are mostly found in coastal states of the country and in states with more lakes and rivers like West Bengal, Orissa, Andhra Pradesh, Tamil Nadu, Kerala, Assam, Jammu and Kashmir and Tripura. Duck farming is still in primitive stage and indigenous ducks outnumbered the exotic ducks in spite of their inferior performance.

In India 90-95% of ducks are indigenous or nondescript types, which are hardly, with mediocre egg production and highly suitable for extensive system of rearing.

Duck farming in India is characterized by nomadic, extensive, seasonal, and is still held in the hands of small and marginal farmers. Traditionally Assam, West Bengal and Kerala are the major consumer states for duck egg and meat and one of the reasons is that duck egg and meat highly suits and impart taste for their fish based culinary preparations.

Different housing system for Duck rearing

In general, ducks do not require elaborate houses. The house should be well ventilated, dry, and rat proof. In semi-intensive system of rearing, the house should have easy access to outside run as the ducks prefer to come out during the day time, winter and rainy time. 

Duck (Anas platyrhynchos) is one type of indigenous poultry species, reared traditionally by the poor farmers for their livelihood. Maximum numbers of duck flocks concentrate in the paddy (Oryza sativa) growing and watershed areas of the state like Assam, Bihar, Manipur, Kerala, Andhra Pradesh, Tamil Nadu, Orissa, and Tripura. Ducks rise on the free-range system with readily available fallen grains in paddy fields, insects, snails, earthworms, small fishes, and other aquatic materials. 

Duck production has an immense role in improving the socio-economical status of rural farmers. In India, duck farming occupies an important place next to chicken farming. Duck contributes about 7-10% of the total poultry population of the world. Ducks are water fowl, hence, they need a semi-aquatic lifestyle. They need a pond, lake, river, canal or any such type of water bodies for their survival. Thus, they are mainly concentrated in West Bengal, Assam, Andhra Pradesh, Orissa, Kerala, Tripura, Tamil Nadu, Bihar, Jammu & Kashmir and Manipur. Ducks are reared for both eggs and meat purposes. Unfortunately, duck farming is not done in an organized way in our country.

Poultry in general and duck in particular are not free from diseases though they are far more cold-hardy and healthier than the chickens. Infectious agents are not the only cause of diseases in poultry. However, it can be affected by a wide range of diseases that is caused by the non-infectious agents and it can range from cases of cannibalism to various nutritional related diseases or disorders. Unlike the infectious diseases which tends to affect a whole litter, non-infectious diseases may however be sometime confined to a single bird.

Non infectious diseases can be basically categorized into subgroups like –

Ducks are members of the order Anseriformes and belong to the family Anatidae. Ducks, swans and geese are all members of the Anatidae family; however, ducks are smaller and have a shorter neck. Ducks are tough birds that require little care or management. People all over the world enjoyed and consume duck meat and eggs. Ducks produce more eggs than hens. The size is also larger than that of a chicken. Ducks require less attention and perform well in scavenger hunts. Ducks are second only to chickens in many countries for meat and eggs. Ducks can be raised commercially or on a small scale for meat or eggs, even in backyards with other birds or animals. 

The duck environment usually involves the presence of water bodies (man-made or natural) which may enhance the co-mingling of free-living waterfowl species with the domestic flock promote disease transmission. Besides, environmental conditions also influence disease manifestation in ducks. The most of the viral diseases in ducks are contagious and transmitted very easily among the healthy birds in contact. The infectious viral diseases most commonly seen in domestic waterfowl species includes duck plaque, duck viral hepatitis, avian influenza, musky duck parvo virus infections, duck pox etc. These viral diseases cause great economic loss to the poultry industry due to high mortality and morbidity rate.

Protozoa are single celled eukaryotes which are either parasitic or free living belonged to family apicomplexa. These protozoan affects the different birds like chickens, turkey, ducks, pigeons, game birds and also various pet birds. The infection caused by protozoan diseases may affect one system or more than one system of the body depending on the causative agents involved. The common protozoan diseases like leukocytozonosis, chochlosomiasis, cryptosporidiosis, coccidiosis, histoplasmosis causes infection in the ducks. The protozoan diseases cause severe economic loss to the poultry industry due to death of birds, expenditure on the treatment and prevention of disease and loss of egg and meat production.

Fungus is member of group of eukaryotic organisms that includes yeasts and molds. The fungi are heterotrophs and they acquire their food by absorbing dissolved molecules by secreting digestive enzyme in the environment. It is present in common place in the environment and some are normal inhabitants of the skin, gastrointestinal tract and other mucous membrane surfaces. Generally if birds immunity is intact and fully operational then it will overcome the fungal infection in most situations, In case of compromised immune system it will cause development of serious infections. Paramount to properly managing fungal infections in avian species is the ability to recognize infection early in the course of disease, to administer appropriate antifungal medications for the location and severity of infection, and to continually assess a patient’s response to therapy.

The domestic duck is an economically important domestic bird in rural areas. They are productive and are reared around the globe for their egg, meat, feather and fattened livers. The worldwide population of ducks (Anas spp.) is 1.15 billion in 2020 out of which 89 per cent were in Asia. China, Viet Nam, Bangladesh and Indonesia are the largest duck rearing countries in Asia (FAO 2020). Geographical location, subtropical climatic condition, water lodged and low areas of the country are suitable for duck habitat. The advantages of ducks over other poultry species are that they are hardy, have higher disease tolerance and are easy to herd.

Ducks are prone to several external parasites and are also affected by external parasites found in other poultry birds. Birds are plagued by an remarkable range of ectoparasites, ranging from feather-feeding lice, to feather degrading bacteria and many of these ectoparasites have severe harmful effects on host health. External parasites can make ducks very uncomfortable, transmits several diseases and can be fatal in untreated cases. Among the ectoparasites lice is most commonly found in ducks. Ectoparasites infested birds become restless and the feeding and sleeping is disturbed resulting in decreased growth rate and egg production.

Common ectoparasites present on ducks-

India is a “Winter / Summer Home” for most of the Siberian birds such as Siberian Cranes, Greater Flamingo and Demoiselle Crane, also numerous species of birds from other regions of the world. These beautiful birds migrate to India every year during the winter and summer season for food, breeding and nesting. The migratory birds mainly arriving from Siberia and South East Asia move to the different wetland spots of the national parks/ wildlife sanctuaries etc. in India and are also seen in parts of the lakes and settling down in shallow or fresh water ponds. 

In this chapter we will discuss about economics of raising 100 Khaki Campbell duck for egg production. Popular breed of ducks for egg production includes Khaki Campbell and Indian Runner. Among the egg laying breeds, Khaki Campbell is the best producer. Individual egg production of almost an egg a day in this breed for well over twelve months has been recorded and flock averages in excess of 300 eggs per duck per year are not uncommon. Khaki Campbell ducks weigh about 2-2.2 kgs and drakes 2.2-2.4 kgs. Egg size varies from 65-70 gms.

Cost and estimates for establishment of a 100+15 Khaki Campbell duck unit (under semi-intensive system)

Introduction

Agriculture plays a vital role in India’s economy. Over 58% of the rural households depend on agriculture as their principal means of livelihood. As per the 2^nd advanced estimates by the Central Statistics Office (CSO), the share of agriculture and allied sectors (including agriculture, livestock, forestry and fishery) is estimated to be 17.3% of the Gross Value Added (GVA) during 2016- 17 at 2011-12 prices. The GDP of agriculture and allied sectors was recorded at $244.7 billion in FY 2016.

India has the second largest agricultural land in the world. About 60% of rural Indian households make their living from agriculture. The agro-based industry saw a growth at a CAGR of 16.4% over FY10 to FY18. Agricultural exports from India reached US$ 38.54 billion in FY19 and in FY20 (till November 2019) US$ 22.69 billion. With many initiatives for farmers, the government aims to double farmers’ income by 2022. So, we have compiled a list of Indian Agricultural startups that are making a name and increasing their growth in quick succession.

Agriculture sector in India is suffering from a variety of problems like the use of outdated equipment, improper infrastructure, and farmers unable to access a wider range of 

Principal Scientist and I/c Head, Division of Social Sciences and Training IIHR, Hesaraghatta Lake Post, Bangalore – 560 089, Karnataka

Horticulture value chains are facing growing consumer expectations for variety, food safety and security. Most horticulture supply chains operate in a push-based approach rather than demand driven or pull based, which leads to a mismatch between demand expectations and supply side capabilities. In developed markets in, India, horticulture supply chains are experiencing by excess capacity, lack of differentiation and lower prices and ultimately leading to glut. 326 mt of Horticultural production for year ending 2019-20, the emerging market challenges are more related to supply shortage, lack of product variety, and safety and quality of the produce. 

Introduction

The wide range of agro-climatic and agro-ecological situations that prevail in the country supports cultivation of a variety of horticultural crops. The horticultural sector in the country is experiencing a phenomenal growth as far as increase in area, production and productivity are concerned. However, there is a lot of opportunities for enhancing productivity, post- harvest processing, value addition, hi-tech horticulture and precision farming etc. Hence, it will be enterprising to develop this sector, especially among the marginal and small farmers, so that that it will help them doubling their income from farm sector. 

Principal Scientist and Head (I/C), Division of Social Sciences and Training Indian Institute of Horticultural Research (IIHR), Bengaluru, Karnataka

Team Building

The effectiveness of the organization will depend on the extent to which the individuals and groups work as teams. People vary in their need to belong to teams. Some people are loners, while to others it gives them satisfaction to be a part of the team. However, the demands of an organization are such people have to work as teams to get the work done and achieve set goals and objectives. When work together, they use two types of skills-task and process. Since process influences, often critically, task results it follows that people need to develop both sorts of skills, and to be aware of them in others. The operative and cooperative processes will have bearing on team building. In other words, the extent to which the people in a group are able to develop a common vision and method of work to be done will help groups of people to emerge as teams. 

Principal Scientist and I/c Head, Division of Social Sciences and Training IIHR, Hesaraghatta Lake Post, Bangalore – 560 089, Karnataka

Extension organizations are highly sociable organizations with a definite purpose of using the grass root principle and democratic leadership in bringing transience in the organization and society. In this direction the communication styles most suited for these extension functionaries in bringing these transitions need to be studied and understood and developed for effective functioning of these organizations as nucleus of change in transforming societies for development

Horticulture value chains are facing growing consumer expectations for variety, food safety and security. Most horticulture supply chains operate in a push-based approach rather than demand driven or pull based, which leads to a mismatch between demand expectations and supply side capabilities. In developed markets in, India, horticulture supply chains are experiencing by excess capacity, lack of differentiation and lower prices and ultimately leading to glut. Last year the 326 MT of Horticultural production for year ending 2019-20, emerging market challenges are more related to supply shortage, lack of product variety, and safety and quality of the produce. All this leads to low income among hortipreneurs, who lack visioning and strategy for production and value addition opportunities in horticulture.

Division of PHT & Agricultural Engineering, IIHR, Hessaraghatta Lake Pos Bangalore – 560 089, Karnataka

The supply chain management is the management of a network of interconnected businesses involved in the ultimate provision of product and service required by the end customer (Mentzer, 2007). The horticultural supply chain includes entire vertical chain of activities from the supply of input (seed, fertilizer, chemicals) through production, postharvest operations, distribution and retail. Presently, not many details are available in the public domain related to the supply chain management of agricultural commodities in India. There is a need for a new revolution to bring down the prices of agricultural produce for consumers through an efficient supply chain management and incentivize farmers to increase their production (Roy, 2015). 

Division of PHT & Agricultural Engineering, IIHR, Hessaraghatta Lake Post Bangalore – 560 089, Karnataka

Food processing is the transformation of agricultural products into food, or conversion of foods of one form into other forms. Food processing includes various operations viz. grinding grain to make raw flour to home cooking to complex industrial methods used to make convenience foods. The processes and procedures used to transform one or more raw ingredients into a consumable product are all included in food processing units. Animal husbandry, horticulture, plantations, agriculture, and fisheries include the use of food processing facilities. It also includes other sectors that produce finished food goods using agricultural inputs. 

Programme Coordinator, KVK, Gonikoppal, Karnataka

Horticultural extension also known as a horticultural advisory service plays a crucial role in boosting horticultural productivity, increasing food security, improving rural livelihoods and promoting horticulture as an engine of economic growth in rural areas. Horticultural Extension needs to provide a critical support service for rural farmers at the same time meeting the new challenges faced by them in their farming. Horticultural extension in remote and hilly terrains is difficult and time consuming, requiring some innovative methodologies to meet the farmers needs and expectations. At KVK we decided to experiment with an idea of a farmers collective organization, established and nurtured right from the beginning at KVK itself with support from its host organization (ICAR-IIHR, Bengaluru) and NABARD, Kodagu. 

Former Director, ICAR-IIHR, Hesaraghatta Lake Post Bengaluru- 560089 Karnataka

The ICAR-Indian Institute of Horticultural Research, Hesaraghatta, Bengaluru, organized five- day National Horticulture Fair (NHF 2021) from February 8^th to 12th with the theme ‘Horticulture: for start-up and stand-up India’ in collaboration with several agencies. The fair was held on a dual mode with the approaches of virtual and physical. 

Principal Scientist and I/c Head, Division of Social Sciences and Training IIHR, Hessaraghatta Lake Post, Bangalore - 560 089, Karnataka

Introduction

The word ‘risk’ derives from the early Italian risicare, which means ‘to dare’. In this sense, risk is a choice rather than a fate (Bernstein, 1996).

It is an inherent trait in humans to take chances. We believe that even though the future is uncertain we can make calculated choices based on our knowledge of past occurrences and the outcomes will be skewed in our favour. 

Principal Scientist and I/c Head, Division of Social Sciences and Training IIHR, Hessaraghatta Lake Post, Bangalore – 560 089, Karnataka

A value chain is a series of consecutive steps that go into the creation of a finished product, from its initial design to its arrival at a customer’s door. The chain identifies each step in the process at which value is added, including the sourcing, manufacturing, and marketing stages of its production. A company conducts a value-chain analysis by evaluating the detailed procedures involved in each step of its business. The purpose of a value-chain analysis is to increase production efficiency so that a company can deliver maximum value for the least possible cost.

Principal Scientist and I/c Head, Division of Social Sciences and Training, IIHR, Hessaraghatta Lake Post, Bangalore – 560 089, Karnataka

Entrepreneurs have many forms of retail business ownership available to them. Each business model has its own list of pros and cons. Choosing a type of retail business to start will depend on why you want to own a business, as well as your lifestyle, family, personality, basic skills and much more. Here are a few of the main types of retail ownership and the advantages, disadvantages, and support system of each.