content ntroduction introduction to oats market survey mission of the program objectives of cookies cashew flowsheet manufacturing of cookies project economy break even point nature of marketing conclusion oats and almond cookies

1. FRUIT & NUT OATS COOKIES
Prepared from refined wheat flour, Oats, and nuts
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2. CONTENT:
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 Introduction
 Mission of the programme
 Objectives
 Oats
 Nuts
 Preparation of Oat’s fruit and nut cookies
 Project economy
 Marketing
 Conclusion

3. INTRODUCTION:
 The word “cookies” in derived form a dutch word “koeje” which
means little cake.
 Cookie is a baked or cooked food that is typically small, flat and
sweet
 Fruit and oats cookies are prepared by using oats, tutty fruitti and
Nuts.
 The scientific name of oats is Avena sativa.
 Oats are good source of dietary fibers, several B vitamins and
numerous dietary minerals.
 .
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4. Oats:
 The common oat (Avena sativa) is a species of
cereal grain grown for its seed
 Oats are suitable for human consumption as oatmeal
and rolled oats.
 Oats are nutrient rich food associated with lower
blood cholesterol when consumed regularly.
 Oats is a breakfast cereal.
 Nutritional value of oats:
 In 100 gm serving oats provide 389kcal.
 Oats are rich source of protein.
 Good source of dietary fibers, several B vitamins and
numerous dietary minerals.

5. Market survey-
 Market survey for bakery product is carried out at
different places in Aurangabad.
 Personal reviews regarding the fruit and nut oats
cookies were taken from people of different age
group.
 Feedbacks received from these surveys were
contributory for features enhancement.
 We have collected data regarding consumer
requirment.
 There is huge demand of cookies as it has good taste
with good quality and nutritional value.

6. MISSION OF PROGRAMME:
 To acquire skills and knowledge for diverse methods of food
preservation, value addition and agro-processing that is
applicable and practical at household level.
 To get an experience about production of food products.
 To provide a background for development of traditional
product on a small cottage and large scale.
 To learn about production, storage, dispatch and marketing of
food product.
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7. OBJECTIVES:
 To evaluate overall acceptability of fruit and nut oats
cookies.
 To make people more aware about the nutritive value
of oats and Nuts.
 To study shelf life of cookies
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8. NUTS:
Cashew:
Cashew nut is a seed obtained
from tropical ever green tree
that is cashew tree.
Cashews contain 18% of
protein, 553kcal and 30% of
carbohydrates.
Cashews are rich source of
dietary fibers including copper,
manganese, phosphorous, and
magnesium.

9. FLOW-SHEET :
Ingredients
(Oats, refined wheat flour, sugar, salt, baking powder, butter etc)
↓
Weighing
↓
sieving of dry material
↓
Mixing (sugar and butter )
↓
Adding dry materials(flours)
↓
Kneading
↓

10. Preparation of dough (addition of milk if required)
↓
shaping of dough
↓
Cutting into square pieces and addition of nuts and tutti fruity
↓
baking (175 c for 15 min)
↓
Cooling
↓
Packaging and labelling
↓
Storage

11. Ingredients Quantity (in percent)
Refined wheat flour 25 %
Oats 10 %
Sugar 17 %
Butter 20 %
Cashew nut 7.5 %
Tutti fruity 4.1 %
Baking powder 0.9 %
Salt 0.5 %
Milk 15 %
Total 100 %
PERCENTAGE OF RAW MATERIAL :

12. COSTING OF MATERIAL:
Ingredients Quantity/kg Cost(Rs) Quatity (25kg) Cost(Rs)
Refined wheat flour 250gm 15 6250gm 375
Oats 100gm 15 2500gm 375
Sugar 170gm 23 4250gm 575
Butter 200gm 22 5000gm 550
Cashew nut 75gm 35 1875gm 875
Tutti fruity 41gm 15 1025gm 375
Baking powder 9gm 7 225gm 175
Salt 5gm 0.12 125gm 3
Milk 150gm 6 3750gm 150
Total 1000gm 138.12 25000gm 3453

13. PROJECT ECONOMY :
Particulars 1 KG (Rs) 25 KG (Rs)
Direct cost 138.12 Rs 3453 Rs
Labour cost 40 Rs 1000 Rs
Packaging
cost
40 Rs 1000 Rs
Selling price 250 Rs 6250 Rs
Net profit 31.88 Rs 797 Rs

14. ECONOMIC FEASIBILITY:
SALE = NO. OF PACKETS SOLD X COST OF ONE PACKET
= 125× 50
= 6250
PROFIT = Sale value – Production cost
= 6250 –5453
= 797/-
% PROFIT = Profit X 100
total sell
% PROFIT = 797 X 100
6250
% PROFIT = 12.75%

15. BREAK EVEN POINT ANALYSIS:
Break Even Point or BEP is the point where there is zero loss or profit. At
break even point, the total revenue of the company will be equal to the total
costs.
If a firm cannot manage sales to cover variable as well as fixed costs it will
have to bear losses
Profit
Sales > Variable Expenses + Fixed Expenses
Break Even Point
Sales = Variable Expenses + Fixed Expenses
Loss
Sales< Variable Expenses + Fixed Expenses
BEP in units = Fixed cost ÷ Contribution (Profit margin) per unit.
BEP in rupees = BEP in units × Unit pack price

16. NATURE OF MARKETING :
Maximum retail marketing was done and the product was sold
in different areas by the group members. The product was also
sold to relatives,friend.
Areas where product sold:
Padegaon area
Nirala bazar
Tv center area
Chishtiya chauwk

17. Photos during preparation of cookies :

19. CONCLUSION :
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• We developed fruit and nut oats cookies enriched with
goodness of oats by adding dry fruits and tutti fruitti. By
looking market potential of cookies we sold about 3-4
kg per day.
• We judged overall acceptability of fruit and nut oats
cookies .

20. THANK YOU