1 POTATO FROZEN FRENCH FRIES

1.1 Introduction

Indian fast food sector is growing at 25-30 % annually due to rapid growth of fast food chain
both Indian and international. Presently, the core food service Indian market is 3600 crores
and the share of quick service restaurants’ is Rs. 2500 crores. Out of the total snacks, potato
based products like French fries, wedges, products using potato flakes and other Indian
snacks have about 30 % share in fast food industry, approximately 75 crores in value terms.

French fries are among the highest saleable potato products. This is the most abundant
processed potato and can be found in many varieties such as lattice cut, wedges, curly,
batter dipped, seasoned, or straight –cut including French Fries on menu is one of the
easiest ways to increase sales and profits for the companies

1.2 Objective

The primary objective of the model report is to facilitate the entrepreneurs in understanding
the importance of setting up unit of Potato French Fries, technology and financial parameters
of various components for preparation and submission of project proposal to bank for
sanction of long term loan. This model report will serve as guidance to the entrepreneurs on
starting up such a new project and basic technical knowledge for setting up such a facility.

1.3 Raw Material Availability

The main requirement for manufacturing of potato French fries are the potatoes. In MP the
production of potatoes was 7.14 lakh MT (2004-05). It is grown on an area of around 47602
ha.

1.4 Market Opportunities

The market of processed potato products is growing at the rate of 15 to 20% per annum. The
estimates of trade sources and sector studies indicate a market share of about 30% of potato
based products in total 2400 crores snack food market.

The main potato based products are French fries, wedges, cutlets, chips etc. Besides,
dehydrated potato products like flakes, granules and powder are also used in larger
quantities in preparation of many products as the substitute of fresh potatoes in products like
Bhujia, Tikki, thickener, fabricated chips, patties and in preparation of premixes used for other
products. Out of above mentioned products, this section of report will discuss the domestic
and international markets for French fries, wedges and potato flakes, as these are the high

Project Profiles - MP Agros 1 Global AgriSystem Pvt. Ltd.

Your Partner in Agri-business
value products with high growth rate and high demand in domestic and international market
among all.

1.4.1 International market

Total World trade of potato fries is estimated at 2.5 Million MT for 2000/01 Netherlands.
Canada, and USA are the major players contributing more than 90% if the trade.

During the past 10 years. The quantity and value of frozen fry exports have consistently
increased. The major French fries and frozen food importing countries are East Asia n
countries, where the number of quick service restaurant has expanded significantly. In the
year 2000-2001, East Asian countries accounted for over 80% of fry exports. Japan
accounted highest imports of fry shipments followed by china, Hong Kong, Mexico and
Taiwan and Republic of Korea.

1.4.2 Domestic market

The frozen French fries market in India is in a nascent stage but is growing at the rate of
about 25% per year. The percent organized market for frozen French – fries in India is
estimated at over 3500 tons/ annum, mostly contributed by imported French fries. The
estimated domestic production of French fries is about 500 MT. There are also some Quick
service food chains, and individual large restaurants making French fries for captive
consumption. Wimpy is reportedly making 70 MT per year. A number of restaurants make
fries using fresh potatoes. These restaurants are apparently making own French fires due to
irregular supplies and high prices of imported fries. With affordable price and regular
supplies, which a domestic producer will be in a position to organize, the volume will certainly
increase as its market is growing tremendously due to increasing number of QSR Bars Pubs
etc. The major end users of French fries are-

 Quick service restaurants

These are main buyer of French fries. Out of the total imported French fries, major quantity is
sold through McDonald chain. The overall share of this segment is estimated around 60% the
growth rate in these QSR is about 20-25%

 Restaurants and eateries

Apart from QSR’s other restaurants and eateries also have French fries on the menu and are
also served as an accompaniment to other snacks. The share of this segment is estimated at
10% at present but has the highest growth potential because of sheer size of restaurants and
eating joints in the country.

Project Profiles - MP Agros 2 Global AgriSystem Pvt. Ltd.

Your Partner in Agri-business
 Bars/ pubs

Significant quantities are used in bar and pubs with the drinks. This is also growing at
appreciable rate of 15%. With relaxation in the licencing policy for bare and pubs in most of
the states and increasing consumption of beer, the sale in this segment would increase at a
fast rate.

 Flight Caterers / Luxury Trains

Caterers, both flight and railways, are the another segment among the user of French fries,
growing at the rate of 10%.

 Retail sales

Frozen French Fries are also sold in retail outlets, like frozen vegetables and meat products
from the refrigerated outlets. The present share of this is 5%. With changing retail formats,
shopping malls and super markets becoming popular giving better visibility to such products
then by increasing sale.

Presently, the 90% need of domestic market is catered by imported frozen fries and
remaining is manufactured in country by the companies like Tarai, Al Kabeer, Safal etc. In the
year 1999, the imports were approximately 400 tons, which has grown to an estimated level
of over 3000 tons in the year 2002. This shows a rapid upward trend in the consumption of
French-Fries in India, which is getting boost with the expansin of fast food chains.

The main companies from which French fries, required for domestic market, is being
imported are:

Lamb Weston : 1000 MT/Annum

Aviko : 250 MT/Annum
McCain : 1200 MT/Annum
McDonalds : 500 MT/Annum (Direct from McCain)

In the country, the institutional sales of fries accounts for more than 90% of the market, as
French fries is an important product on the menu of quick service outlets. 85% of French fries
sold are consumed within the premises, while 15% are sold in packed form. The trend,
however, is changing towards packed products for consumption at home. The prices for bulk
consumers are much lower than the retail prices, due to lower packaging and distribution
costs for bulk sales. The retail prices of imported fries are about 25-50% higher than the
domestic product. The prices are given the table below:
Table 1 Selling prices of frozen French Fries

Project Profiles - MP Agros 3 Global AgriSystem Pvt. Ltd.

Your Partner in Agri-business
 Company Retail Price Bulk
(Rs./Kg) (Rs/Kg)
McCain/ Lambweston /Aviko 120 75-80
Tarai 90-100 (MRP is 120) 55-60
Safal 50 N.A.

Although some of the units like Al Kabeer, Tarai, Safal etc. and some regional players are
also there manufacturing fries in the country but most of them are not as per the acceptable
international standards, as the units are using indigenous technology and there is a clear
difference in the product from the imported one. There is a gap between technology used and
available. One unit establishment in Coimbatore, named Golden fries has also been set up
with imported plant but has not come in production yet due to unavailability of quality raw
material.

Apart from imported Frozen French fries which are generally used by the top and fast food
chains, there is substantial and growing market for fresh French fries which are made in the
eating joints from fresh potatoes.

The usage of this product is because of high price of imported frozen French fries and non-
availability particularly in small towns where distribution network does not exist. Further,
some of their users do not have regular pattern of sale and are hesitant to keep stocks.
According to a quick estimate the consumption of this type of French fries is 12,000 MT. This
market can easily be tapped by domestic producers with appropriate pricing and distribution
network.

Fresh French Fries are also made in middle income group households quite frequently
although it is difficult to estimate the size of this market. A part of this market can also be
captured by appropriate marketing strategies in view of increasing trend of using ready to
cook food products.

Potato wedges is the spicy variants of French fries, introduced only 4 year back in the
country. Present market of wedges in the country is about 500 MT. In India the major
consumer of wedges is McDonalds, having market of 400 MT /Annum, Pizza Hut has
recently added this in its menu. Other fast food chains have also introduced this product as
substantial growth is expected in this segment. Presently, Vista Foods, dedicated supplier to
McCain, is the only manufacturer of Wedges in the country.

Wedges, being spicy in taste, offer great potential in terms of consumer acceptance as they
are according to the Indian palate. The growth rate of this product in the country is about 25%
per annum, whereas the scope is much higher, as there are possibilities of various types of

Project Profiles - MP Agros 4 Global AgriSystem Pvt. Ltd.

Your Partner in Agri-business
coatings and seasonings application to this product to make it more acceptable to consumers
and choose from similar wide range of snacks already available in the Indian market like,
Pakoras, Samosas containing potato as main ingredient. Wedges could be low cost
substitute of imported French fries in the country, as it costs lower than fries. Its low prices
can also help in penetration in middle and lower income groups and in smaller towns too.

French fries and wedges are the marketing oriented products, require more concentrated
marketing and promotional efforts, whereas most of the units manufacturing in the country
are multi-product units where efforts distributed over whole product range. Therefore, any
exclusive units, with integrated operation could capture this highly growing domestic market
easily.

Gulf countries can be an attractive market destination for India as the imports of frozen
vegetables are very high, in which frozen French fries / wedges have a significant share.
Presently, USA and European countries fulfill their market need. Assure quality of products
can make India competitive for these markets due to the lower freight charges. Countries like
Sri Lanka, Bangladesh & Nepal could have good market for India as they consume French
fries in significant quantities.

French fries / wedges are growing at the rate of 25% in the country and it is likely to increase
in coming years. The reason of this fast rate of growth is:

 Fast growth of international fast food chain (25-30%) not only in metro but in other large
towns.
 Growth of Indian / regional chains like Nirula’s in Delhi, Dairy dan in Gujarat etc.
 Growing preference for Western snacks due to changing life style. French fries / wedges
are likely to cut into Indian snacks like Samosa, Tikki, Pakoras etc.
 Change in retail formats super market, shopping malls etc also stimulate the retail sales,
as products are attractively displayed in visi-coolers/ deep freezers.
 Demographic changes like, increasing income, small family, more working women etc.
results into more eating out and purchase of ready to cook products.
 French fries are also a complement item to many food products in restaurants, Bars and
Pubs; this trend is growing and will contribute to its overall demand in near future.
 A significant proportion of fresh French fries is also expected to get converted to frozen
French fries.

1.5 Project description

Project Profiles - MP Agros 5 Global AgriSystem Pvt. Ltd.

Your Partner in Agri-business
1.5.1 Support Infrastructure

The major support infrastructure required for establishment of potato processing facility is
establishment of small collection centers in each of the district along with transport vehicles in
the season. It is also suggested that the company should go for contract farming of potato to
produce specifically processable varieties.

1.6 Critical Success Factors

 Availability of raw material

 Attack of diseases like early blight/late blight
 Modern storage facilities and use of modern technology as sprout inhibitors very
important to ensure year round availability
 Through aggressive marketing and pricing strategy, bulk market would need to be
created.

1.7 Processing facilities

The processing facilities are being recommended on the basis of:

 Market potential (Domestic as well as exports)

 Minimum economic size of processing unit
 Optimum utilization of various processing lines and raw material

Keeping in view, international trade of processing potato products and domestic demand it is
suggested that initially facilities for processing potato flakes and frozen French Fries be set
up. Potato flakes can be marketed in domestic market as well as exported nearby countries
whereas frozen French Fries would be for domestic market. However, possibility of export of
gulf countries can also be explored. In order to minimize wastage of potatoes provision for
manufacturing wedges should also be there. Wedges being spiced product are likely to
become popular in Indian market. This would increase utilization of French fries lines.

1.8 Process Description for French Fries

 De-stoning, washing and peel removal

The line is assumed to be fed with raw material (fruits and vegetables) in bulk boxes, which
are emptied direct in feed hopper. The bulk boxes are tipped in the dosing hopper, which
brings the product into the line. The line has an elevator behind the dosing hopper.

Project Profiles - MP Agros 6 Global AgriSystem Pvt. Ltd.

Your Partner in Agri-business
 De-stoning takes place in a flume de-stoner with a stone catching trap. In the trap is an
upward water flow to prevent potatoes from trapping. The flume de-stoner ends with a de-
watering sieve or a drum washer.
 In the cyclone de-stoner the product comes in spiral water movement, stones and heavy
particles will sink against the current in to the stone collecting chamber. The potatoes are
floating over the drum washer.

From the drum washer, the product is collected in a screw conveyor to bring the product to
the peeler.

Peeling is done through steam peeler, in this method the peel loses are less than with
abrasive peeling. In steam peeling method, potatoes are brought under pressure by means of
steam and by means of steam heat; the outer layer of the product is heated above
atmospheric boiling temperature. Then the pressure is released rapidly, so the potato cell
moisture starts boiling and rubs the cell wall. The skin will hang loose around the tuber. In the
dry brush machine this loose skin is brushed away. The dry removal gives relative dry peel
waste, which is directly usable as cattle feed.

To clean the last starch dirt form potatoes, an after washer is used followed by an inspection
belt for manual inspection belt fro manual inspection.

 Cutting sorting and blanching

The product is collected in a dosing screw with an increased receiving hopper. This hopper
has a buffer for at least 10 minutes to cope with fluctuations in the feed or even with small
cleaning breaks or coffee breaks of the inspectors.

The product is brought to the in-feed of the hydro cutting system. For cutting high quality
product the demand to the product is that the product should be square and straight. This can
only be achieved by using a hydro cutting system. In hydro cutting system knives to cut
square or rectangular product or wedges can be place.

A pre-heater can be placed to soften the structure of the potato and give the advantage that
during cutting less cells will be damaged and less product breakage and oil take-up. In hydro
cutting system the flexible hose will be adapted to the size of the potatoes to be cut. This
leads to improve length specifications.

Behind the cutter the thin side-pieces (silvers) and the too short pieces (nubbins) are
removed from the product flow by means of a roller silver remover and a vibratory nubbin

Project Profiles - MP Agros 7 Global AgriSystem Pvt. Ltd.

Your Partner in Agri-business
grader. The sequence of these two machines depends mostly on the combination with the
cutting equipment.

Over the silver remover a spray bar for fresh water is mounted to remove free starch from the
product, which has come free by cutting through the potato cells. The last check of the
product is done manually or through optical sorters.

An inclined belt elevator brings the product to the blancher. The most common actual
blanching process is to blanch short in hot water, followed by long time in less hot water. The
first blancher has a retention time up to 2 minutes, the water temperature control is able to
maintain the water temperature on approx. 90°C.

The product moves directly over to the second blancher, which is calculated for a retention
time of 40 minutes and is commonly set on a temperature of approx. 70°C. The second
blancher is one with pump discharge system to bring the product up to the chemical dip
flume. The type of blancher is adapted to the amount of product passing that blancher.

 Drying

The high quality demands equal colour of the stick and prevention of after cooking darkening.
To achieve this product should be dipped for 45-60 seconds in hot (80°C) solution.

The product is de-watered as much as possible and divided over the width of the dryer belt.
The dryer has to remove a certain amount of the water from the product to improve
crispiness of the stick and shorter frying times.

The drying takes place on a two-belt system with as well as hot upward airflow as a
downward airflow alternating. By a tipping over from one belt to the other belt the equal;
drying is achieved. The maximal weight removal is 20%.

Nevertheless, the product needs time to equilibrate (10 minutes) its internal moisture prior to
frying.

 Frying

The product of the dryer is collected on a collecting belt or converging in-feed vibrator to
bring the product directly into the fryer. The fryer is a pan filled with oil, on the bottom a wire
link conveyor is present is present to transport the product. The oil is injected in the bottom
over the width of fryer.
The fryer assembly includes an oil circulation system with belt filter for the course of dirt
remover, a thermal oil heat exchanger and a circulation pump. To complete the system a
Project Profiles - MP Agros 8 Global AgriSystem Pvt. Ltd.
Your Partner in Agri-business
prime oil day tank in included. The frying tank is set on 45-90 seconds, in oil of 180 °C the
moisture content of the end product is fixed on 64%. The fat take up will be approx. 5-6%
Directly behind the fryer a de-fatting vibrator is placed to remove as much as possible surface
fat from the product.

 Cooling and freezing

The product is taken over from the de-fatting vibrator by the ambient air – cooling tunnel. The
belt is moving through a cabinet where outside air is taken in by means of fans and blown
through the product and discharged again. The achieves a relatively easy temperature drop
from 90°C incoming product temperature till 5°C above ambient air temperature for the out
coming product. The belt of the ambient cooling tunnel is designed in such a way that the
product is directly dropped over to the freezer belt. This drop over point corresponds with the
solidification point of the fat. So, if product has stick together, the relatively week bonds are
easily broken apart. The retention time in the ambient air-cooling tunnel is approximately 4
minutes.

In the freezer the product is individually quick-frozen. This means that a high capacity cold
airflow is blowing upward through the product, fluidizing the product bed. The first belt part
brings the product on the general solidification point of water (-1°C). The second belt of the
freezer has a thicker has a thicker layer of product and the product layer is cooled down
further till -18°C in average a retention time in a freezer is approximately 9 minutes.

1.8.1 Raw Material Specifications

Raw material : Potato – 2.880 kg/ hr

Average special gravity : 1.08
Potato solids : 20.00%
Reducing Sugar : 0.25% (acceptable upto 0.38%)
Recovery : 0.960 kg/hr of French fries

1.9 Availability of know how and compliances

CFTRI, Mysore has successfully developed the technical know-how. Compliance under the
PFA Act is mandatory.

1.10 Capacity of Plant

The rated capacity of the Frozen French fries is 1920 MT per annum.
1.11 Project component and cost

Major components of the project and their costs are as described in the table hereunder
Project Profiles - MP Agros 9 Global AgriSystem Pvt. Ltd.
Your Partner in Agri-business
 Particulars Unit Qty Cost/unit Total
LAND & BUILDING 179.18
Land SqM 3,100 625.00 19.38
Land Development
Land Area 3,100 1,500.00 46.50
Building
Production Block
Raw MaterialHall SqM 200 5,000.00 10.00
Production Hall SqM 300 5,000.00 15.00
Laboratory SqM 40 5,000.00 2.00
Hygine/Ultra hygine area SqM 50 5,000.00 2.50
Storage Block
Finished Product SqM 100 5,000.00 5.00
Cold Storage SqM 1,200 5,000.00 60.00
UTILITY AREA & ADMIN BLOCK SqM
Utility area required for boiler,coal or fuel store SqM
etc. 40 5,000.00 2.00
Administrative block SqM 100 6,500.00 6.50
Contingencies 10% 10.30
PLANT & MACHINERY 588.46
Automatic French Fry Production Line Model
FRL LS 1 509.49 509.49
Installation Costs LS 5% 25.47
Contingencies 10% 53.50
MISCELLANEOUS FIXED ASSETS 51.15
Furniture and Fixture LS 1 500,000 5.00
Computers & Other Electrical Items No 6 50,000 3.00
Cars No 1 500,000 5.00
Reefer Trucks No 2 1,300,000 26.00
Weih Bridge No 1 250,000 2.50
Others LS 1 500,000 5.00
Contingencies 10% 4.65
PRE-OPERATIVE EXPENSES 59.86
Establishment 1 2,994,000 29.94
Professional Charges 1 200,000 2.00
Interest During Construction 1 1,151,700 11.52
Security Deposits 1 1,640,000 16.40
TOTAL 878.64

The cost of various components of Frozen French Fries unit will depend on the location/city
of the project. Component wise investment justification for the unit is stated below -

1.12 Plant and Machinery

Major component of plant and machinery in the unit would be Automatic French Fry
Production Line Model FRL. The total plant and machinery will cost around Rs. 588.46 lakhs.

1.13 Building

The main building will have a Raw material hall, Production hall, Laboratory and Hygine/Ultra
hygiene area, storage block etc. The construction of these will cost around Rs. 113.30 lakhs.

Project Profiles - MP Agros 10 Global AgriSystem Pvt. Ltd.

Your Partner in Agri-business
1.14 Miscellaneous Assets

The miscellaneous assets of Rs. 51.15 Lakhs will take care of all the other requirements.

1.15 Preliminary & Pre-operative Expenses

A provision of Rs 59.86 lakhs would take care of pre-production expenses like establishment,
professional charges, security deposits etc.

1.16 Working Capital Assessment

(RS IN LACS)
ITEMS Year 1 Year 3 Year 5
PROCUREMENT 23.04 51.84 51.84
PACKING MATERIAL 5.76 12.96 12.96
SUNDRY DEBTORS 142.08 319.68 319.68
TOTAL 170.88 384.48 384.48
MARGIN 42.72 96.12 96.12
MPBF 128.16 288.36 288.36
INTEREST ON WC 15.38 34.60 34.60

1.17 Means of Finance

EQUITY CAPITAL 44.57% 410.68
CENTRAL SUBSIDY 25% 50.00 5.43% 50.00
TERM LOAN
FINANANCIAL INSTITUTIONS 10.00% 50.00% 460.68
3
-Payable half yearly Installments 14 2.90
TOTAL 100% 921.36

1.18 Cash flow statement

PARTICULARS Year 1 Year 3 Year 5 Year 7
SOURCES OF FUNDS
EQUITY CAPITAL - - - -
SUBSIDY
NET PROFIT 34.19 256.00 251.57 250.82
(INTEREST ADDED BACK)
DEPRECIATION 69.32 69.32 69.32 69.32
PRELIMINARY EXP.W/O 8.55 8.55 8.55 8.55
INCREASE IN TERM LOAN - - - -
INCREASE IN BANK 128.16 80.10 - -
BORROWINGS-WC
TOTAL 240.22 413.97 329.45 328.69

1.19 Projected balance sheet

PARTICULARS Year 1 Year 3 Year 5 Year 7
LIABILITIES
EQUITY CAPITAL 410.68 410.68 410.68 410.68
RESERVES & SURPLUS 22.74 286.84 673.69 1,085.58
TERM LOAN 427.78 296.18 164.58 32.98
Project Profiles - MP Agros 11 Global AgriSystem Pvt. Ltd.
Your Partner in Agri-business
 BANK BORROWINGS-WC 128.16 288.36 288.36 288.36
TOTAL 989.37 1,282.06 1,537.32 1,817.60

1.20 Projected profit and loss account

Particulars Year 1 Year 3 Year 5 Year 7
INCOME 710.40 1,598.40 1,598.40 1,598.40
EXPENDITURE 598.34 1,264.53 1,268.95 1,269.71
VARIABLE 454.88 994.29 990.17 986.04
FIXED 143.46 270.24 278.79 283.67
GROSS PROFIT 112.06 333.87 329.45 328.69
PROFIT BEFORE TAX (27.26) 186.84 195.58 207.99
RETAINED PROFIT (27.26) 186.84 195.58 207.99

1.21 Key Indicators

NET PRESENT VALUE at current Inflation (Rs. in lakhs) 1,291.75

INTERNAL RATE OF RETURN % 25.01
AVERAGE DSCR 2.36
BREAK EVEN POINT % 66.04
PAY BACK PERIOD ( YEARS) 4.52

1.22 Man Power Requirement

PARTICULARS NOs.
ADMINSTRATIVE STAFF
MANAGER-ADMN & OPRN 1
MANAGER-ACCOUNTS & MARKETING 2
EXECUTIVES 4
PRODUCTION
ASTT MGR-QUALITY 1
SHIFT SUPERVISOR 3
REF. ENGINEER/SUPERVISOR 1
MAINTENANCE SUPERVISOR 1
WORKERS
SKILLED WORKERS 5
UNSKILLED WORKERS 5
TOTAL 23

1.23 Assumptions

Project & Financing

Contingencies on Building 10%
Contingencies on Equipment 10%
Term Loan 50%
Rate of Interest on Term Loan 10%
Subsidy Considered Subject to ceiling 25%
Expected time of Installation Months 10
Moratorium Months 6
Project Profiles - MP Agros 12 Global AgriSystem Pvt. Ltd.
Your Partner in Agri-business
 CAPACITY
Rated Capacity Per Annum 80% of Installed capacity TPA 4800
Number of Operational Days DAYS 300
Working Hours Per day Hrs 20
CAPACITY UTILIZATION
Year I 40%
Year II 60%
Year III 90%
SALES PRICE
Bulk 60%
Retail 40%
OTHER EXPENSE
Commission 10%
Marketing Expenses 2.5%
POWER
Connected Load for Cold Storage HP 320
Connected Load for Processing HP 90
DEPRICIATION AS PER COMPANY’S ACT
BUILDING 3.34%
PLANT & MACHINERY 10.34%
MISC. FIXED ASSETS 7.07%
LAND & SITE DEVELOPMENT 1.63%
MAINTENANCE
BUILDING 1.00%
PLANT & MACHINERY 3.00%
MISC. FIXED ASSETS 2.00%
LAND & SITE DEVELOPMENT 1.00%

1.24 Sources of technology

Technology of the project related material handling equipment is available with indigenous
companies and could be set up at competitive prices. Major suppliers are understated –

Kriemko (UK) Ltd. Mr. C.P. Zijderveld

Tasveld 7 Sale Manager
P.O. Box 5 H &H Engineering (adivision of BN
3417 ZG Montfoort Netherlands )
The Netherlands Woerden
Tel:+ 31 (0) 348-479400 The Netherlands
Fax:- +31 (0) 348-471307 E- mail: PZijderveld@BMA-NL .com
E- mail : [email protected]:
www.kiremko.com.
Refrigeration equipments

Mr. A.K. Vashist Lioyd Insulations (India) Limited

Manager 9tech. Services) Punj Premises, Kalkaji Industrial Area,
Frick India Limited New Delhi- 110019
809, Suryakiram, 19 K.G. Marg, P.O. Box-18 Tel- 26430746 / 26430747/ 26440156
New Delhi 110001 Fax: 26478601 /26467259
Tel -23322381 / 384 /391 23738693 / 694 E- mail : [email protected]
Fax: 91-11-23322396 Internet : www.lloydindia.com
E- mail: [email protected]
Internet: www.frickweb.com

Project Profiles - MP Agros 13 Global AgriSystem Pvt. Ltd.

Your Partner in Agri-business
The actual cost of projects may deviate on change of any of the assumptions.

Project Profiles - MP Agros 14 Global AgriSystem Pvt. Ltd.

Your Partner in Agri-business