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Cost Benefit Analysis of Ready to Eat Snack Food: Paneer Nuggets


Rajender Kumar, S. Siva Kumar, Varinder Pal Singh, Mithilesh Mahadev Watharkar



Indian Journal of Economics and Development
Year : 2016, Volume : 12, Issue : 4
First page : ( 807) Last page : ( 810)
Print ISSN : 2277-5412. Online ISSN : 2322-0430.
Article DOI : 10.5958/2322-0430.2016.00210.9

Cost Benefit Analysis of Ready to Eat Snack Food: Paneer Nuggets

Kumar Rajender, Kumar S. Siva*, Singh Varinder Pal, Watharkar Mithilesh Mahadev
College of Dairy Science and Technology, Guru Angad Dev Veterinary & Animal Sciences University (GADVASU), Ludhiana, (Punjab), India-141 004

*Corresponding author’s email:

JELCodes: Q12, Q13

Online published on 12 December, 2016.

Paneer is a South Asian variety of soft cheese prepared by addition of citric acid and heat coagulation of milk. It can be used in the preparation of a number of several culinary preparations and snacks. In India, around 7 per cent of the total milk produced is being converted to paneer. Value addition of paneer to make it more attractive in ready to eat form of nuggets in another way to delight consumers. Paneer nuggets are value added product prepared from paneer by steam cooking method. An economic viability is the most important factor to make place in the market for any food product along with its quality and sensory parameters. Considering the prevailing market, price of paneer nuggets is 300 per kg, cost of the developed paneer nuggets was 216.11 per kg a profit of 83.89 per kg could be obtained which is a good profit margin for the commercial viability and sustainability of the product. The break even output was calculated at 4.36 kg of product which is lower than the actual level of production indicating the viability of this enterprise.

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