ECONOMICS OF VALUE ADDED PRODUCTS OF MAIZE: AN EXPLORATORY STUDY
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Date
2018
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Indira Gandhi Krishi Vishwavidyalaya, Raipur (C.G.)
Abstract
An attempt has been made in this study to examine the economics of value added products of maize: an exploratory study. The specific objectives of the study were to find out the various process of value added products of maize, to estimate the cost and returns of value added products of maize, to find out the constraints in marketing of value added products of maize and suggest suitable measures to overcome them. The present study was conducted in Raipur and Rajnandgaon district of Chhattisgarh state. In which the Raipur city different sample was collect in randomly way. Out of the more than 50 established vendors, total 10 vendors were selected. Street vendors only select the corn related food vendors and collect the sample data from 20 street food vendors was selected out of all vendors. For manufactures value added products of maize the Rajaram maize product industries of Rajnandgaon was selected. The primary data was collected through pre-tested structured interview schedule. Simple average and percentage methods was used for analyzing the data. The major findings of this study revealed that the total variable cost for making of 125gm American masala corn was to be Rs. 23.15. The benefit – cost ratio was observed to be 1:1.16. and input – output ratio was 1:2.16. The total variable cost for making of 55gm popcorn was to be Rs. 28.41. The benefit – cost ratio was observed to be 1:1.81. and input – output ratio was 1:2.81. The total variable cost for making of 161.46gm sweet corn soup was to be Rs. 59.07. The benefit – cost ratio was observed to be 1:0.69 and input – output ratio was 1:1.69. The total variable cost for making of 160gm baby corn chilli was to be Rs. 47.46. The benefit – cost ratio was observed to be 1:1.74 and input – output ratio was 1:2.74. The total variable cost for making of 275.26gm corn tikka was to be Rs. 27.56. The benefit – cost ratio was observed to be 1:2.26 and input – output ratio was 1:3.26. The total variable cost for making of 295.01gm corn tikka was to be Rs. 24.03. The benefit – cost ratio was observed to be 1:2.75 and input – output ratio was 1:3.75. The total variable cost for making of 114.6gm masala sweet corn was to be Rs. 16.02. The benefit – cost ratio was observed to be 1:0.87 and input – output ratio was 1:1.87. The total variable cost for making of 24gm popcorn was to be Rs. 9.55. The benefit – cost ratio was observed to be 1:3.18 and input – output ratio was 1:4.18. The total variable cost for making of 50 kg bag corn starch was to be Rs. 979.70. The benefit – cost ratio was observed to be 1:0.22 and input – output ratio was 1:1.22. The total variable cost for making of 300 kg drum maize liquid glucose was to be Rs. 5825.05. The benefit – cost ratio was observed to be 1:0.55 and input – output ratio was 1:1.55. The total variable cost for making of 300 kg drum maize sorbitol was to be Rs. 5727.63. The benefit – cost ratio was observed to be 1:0.75 and input – output ratio was 1:1.75. The total variable cost for making of 50 kg drum maize Dextrose Monohydrate was to be Rs. 1153.02. The benefit – cost ratio was observed to be 1:0.39 and input – output ratio was 1:1.39. The total variable cost for making of 25 kg drum maize Maltodextrin was to be Rs. 571.38. The benefit – cost ratio was observed to be 1:0.66 and input – output was 1:1.66. The Food Park aims at providing a mechanism to link agricultural production to the market by bringing together farmers processors and retailers so as to ensure maximizing value addition, minimizing wastage, increasing farmer’s income and creating employment opportunities particularly in rural sector. Efforts need to be taken by the government for organizing training programmes at village level to create awareness among the farmers about value addition and its benefits.
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