Confectionaries are the Food products based on sugar. The French term can be applied not only to sweets and candies but also to the confectionary shop and to the techniques of the craftsman or the whole industry. The art of making confectionary is an old one. Confectionary is basically a sugar based industry including sugar boiled confectionary (Candys and sweets) chocolate confectionary and the traditional Indian sweet meats. It is a product specially liked by children. Numerous raw materials are used in the manufactures of confectionary products. Sugar , glucose syrup, and inverse sugar, honey, milk(whole or skimmed, fresh, concentrated or powdered) animal and vegetables fats, fruits(fresh, preserved, frozen or in a pulp) cocoa, dried fruits, gum arabic, pectin starches, gelatin, liquorice juice, certain acids, natural or synthetic aromatic products and permited colouring. The art of confectionary is very old its evolution has followed the ingredient availab;e , before sugar became available , honey was used to coat the grains and fruits and to make type of sweets (candies) still eaten in middle east . the introduction of cane sugar in Europe by the crusaders allow confectionary to develop , like the chemist , the confectionaries of paris
This document is posted to help you gain knowledge. Please leave a comment to let me know what you think about it! Share it to your friends and learn new things together.
Transcript
Confectionaries are the Food products based on sugar. The French
term can be applied not only to sweets and candies but also to the confectionary shop and
to the techniques of the craftsman or the whole industry. The art of making confectionary
is an old one. Confectionary is basically a sugar based industry including sugar boiled
confectionary (Candys and sweets) chocolate confectionary and the traditional Indian
sweet meats. It is a product specially liked by children.
Numerous raw materials are used in the manufactures of
confectionary products. Sugar , glucose syrup, and inverse sugar, honey, milk(whole or
skimmed, fresh, concentrated or powdered) animal and vegetables fats, fruits(fresh,
preserved, frozen or in a pulp) cocoa, dried fruits, gum arabic, pectin starches, gelatin,
liquorice juice, certain acids, natural or synthetic aromatic products and permited
colouring.
The art of confectionary is very old its evolution has followed the
ingredient availab;e , before sugar became available , honey was used to coat the grains
and fruits and to make type of sweets (candies) still eaten in middle east . the introduction
of cane sugar in Europe by the crusaders allow confectionary to develop , like the chemist
, the confectionaries of paris where members of the grosser guild whose charters date
from 1311 untill the end of 17th century the chemist and confectioners quarreled over the
right to make and sale sugar product, but the confectioners with this growing
specialization obtained the definite right to produce sweet for every days consumption, so
that they were no longer available only for rich. The first important producer was the
house of qudard in the rue des Lombards, Paris. Who was praised by grimod de la
reyniere?
The extraction of sugar from sugar beat gave
the profession a boost, mechanization was also coming up. Indian cuisine is known
throughout the World as a sweet cuisine because almost half of its dishes are either
sweets or desserts. Actually, Indian sweets have made Indian food famous throughout
history, and they have been accommodated to European and North American menus.
The 19th century renaissance in Bengal brought about a dramatic
change in the lives of Bengalis in Calcutta. It is during this time that Calcuttans witnessed
the birth of several sweetmeat shops. Four famous establishments of sweets grew in the
heart of Calcutta during this period. These are Bhim Nag, K.C Das, Dwarika Ghosh and
Ganguram.
Bhim Nag had patronized sandesh and during those days. He
boasted of an elite clientele of J.C Bose, Meghnad Saha, P.C Ray and Dr. Bidhan
Chandra Roy. Nag had also invented a special dish to mark the birthday celebrations of
Lady Canning. It was named "Ledikeni" in honour of the Lady and it is very famous till
date.
Traditional Indian sweets are those, which were made in Indian
households since long back. These sweets have their reference in the history books and in
certain epics aswell. They are made in households even today during festivals and
functions. Every culture has many kinds of traditional sweets made of different
ingredients and those are specific to various occassions and festivals as well. Generally,
these sweets are made of easily available, natural ingredients and fancy or chemical
ingredients are not used.
SIGNIFICANCE: -
The researcher wants to know about confectionaries in detail and its
scope in Nagpur and other places so that he can open a confectionary shop in future
AIM: - To study different types of Indian confectionaries
OBJECTIVE:-
1. To study about the various types of confectionaries consumed in
Nagpur.
2. To give exposure to the Indian confectionary
3. To study the modern practises made in manufacturing confectionaries.
4. To analyse the scope of confectionaries in Nagpur city
5. To study about the different types of Indian confectionaries in detail.
6. To study the scope of Indian confectionaries in foreign countries.
LIMITATION:-
1. Constraints of time as the project has to be completed within limited
time period.
2. Limited sources of data since project had to be limited only to nagpur.
.
The confectionery sector has experienced dramatic changes over
the last year led by changing consumer consumption habits Confectionery manufacturers
are aiming to appeal to health-conscious consumers with functional innovations, whilst
trying to remain indulgent At the same time, consumers now expect to be able to choose
their chocolate by cocoa solid levels and region of origin, not just by brand. ‘Growth
Opportunities in Confectionery’ is a new management report published by Business
Insights that identifies key growth opportunities in the confectionery market across the
key categories of gum, chocolate, cereal bars and sugar confectionery in Europe, Africa
and Middle East, Americas and Asia-Pacific regions. This report analyzes the key trends
affecting the market including health, gourmet and luxury, single-origin, ethical and
impulse purchasing. It also provides the results of our proprietary survey detailing the
opinions of industry executives.
Rassagolla, one of the most popular sweetmeats in India,
originating from the Eastern part of the country, has an interesting modern history. This
particular dessert is mockingly attached to Bengalis. This sweet can be found in almost
all Eastern Indian households, while global malls sell it like hot cakes. Very few people
know that Rasagolla was created in the temple town of Puri in the eastern state of Orissa,
where it has been eaten since medieval times. The best rasagollas in Orissa are from the
town of Salepur; near Cuttack .Another variety made at Pahala near Bhubaneswar is also
equallyfamous.
The fine art of making rasagollas was eventually transferred to
Kolkata, West Bengal. Nobin Chandra Das is said to have introduced the delightful taste
of sponge rassagollas to the people of Calcutta. He set up shop in Baghbazar and the
people there used to jokingly say,`Baghbazarer Nobin Das rossogollar Colombus`(Nobin
Das of Baghbazar is the Colombus of Rassogolla.).After rassagolla Nabin Das improved
the already existing sandesh. From granular and course variety he succeeded in making it
into a smooth paste. Then K.C Das the son of Nobin Das and Sharadacharan Das
grandson of Nobin Das and son of K.C Das joined hands and opened another shop by the
name of K.C Das and then they invented the canned variety of the highly perishable
rasagullas and it became an instant hit. Sharadacharan also invented "rasamalai".
The third famous shop in Calcutta was of Dwarika Ghosh. He
claimed his shop to be the largest in the whole of Bengal. He advertised with catchy
slogans. Soon his marketing and quality of sweets did the trick and in no time, he
recorded maximum sales recording 20 lakhs. Now Dwarik`s shop has nine branches in
whole of Calcutta. Another, 104 year old, sweet shop called Ganguram and Sons was
opened by Ganguram Chaurasia. The quality of Ganguram`s `Mishti Doi` (sweetened
curd) is unmatched. His family members even claim that Lord Narayana, had eaten curd
in the disguise of a beggar and had even given medicines to Ganguram for his
diminishing eye sight. Now Ganguram has ten branches all over Calcutta.
Another Indian dessert that blends with the Hindu culture is the
Payasam (or Kheer as it is called in Hindi). This dessert has been an essential dish
throughout the history of India, being usually found at ceremonies, feasts and
celebrations. In Southern India, it is believed that a wedding is not fully blessed if
Payasam is not served atthe wedding feast.
In the temples of Guruvayoor and Ambalappuzha the best and
most popular Payasam dishes are found. In the Ambalappuzha temple, Payasam is served
as part of a tradition, based on an ancient legend The legend states that Lord Krishna took
the form of an old sage and challenged the king who ruled over that region to a game of
chess. Being a true chess player the king gladly accepted the sage`s invitation. When the
king asked the sage what did he want in case he won the game, the sage replied that he
wanted an amount of rice grains for each square of the chess board, each pile having
double the number of grains than the previous pile. Therefore, the first square would have
only one grain of rice, the second would have 2 grains and the third would have 4 grains,
each pile growing twice the past pile of rice grains. Hearing this request, the king was
shocked that the sage wanted only what he thought were a few piles of grain, when he
could have asked for his whole kingdom or the riches that he held.
The king lost, so he started placing grain piles on each square,
starting with only one grain. He soon realized that the sage`s demand was not as small as
he had thought it to be. By the 40th square or so, the entire kingdom`s rice reserve had
finished and when he got to the last square he calculated that he would have to pay the
sage 18,447,744 trillions of tons of rice, which was not possible for the King to pay back
at a time. The sage then revealed his true form, that of Lord Krishna, and said that the
king did not have to pay the debt then or at a go but the king would have to serve
Payasam free of cost in the temple of Ambalappuzha, to pilgrims. The tradition of freely
serving Payasam in Ambalappuzha is still continued.
Western India is also famous for one of the most delicious desserts
found throughout the history of Indian food: the Shrikhand. The Shrikhand is a creamy
dessert made out of strained yogurt, from which all water is drained off, leaving the thick
yogurt cream. Exotic dry fruits and fresh fruits like mangoes only enhance the delightful
taste of Shrikhand. This great dessert is one of Western India`s most popular and
traditional dishes, since it has ancient roots in the Indian cuisine. Modak is also a very
famous sweet in Western India. It is made during Ganesh Chaturthi. There are many
varieties of Modak
Traditional Indian sweets are those, which were made in Indian
households since long back. These sweets have their reference in the history books and in
certain epics aswell. They are made in households even today during festivals and
functions. Every culture has many kinds of traditional sweets made of different
ingredients and those are specific to various occassions and festivals as well. Generally,
these sweets are made of easily available, natural ingredients and fancy or chemical
ingredients are not used.
In the northern part of the country, many festivals are celebrated
throughout the country. Predominantly, there are two extreme weathers - summer and
winter, which favour the breeding of buffaloes. Therefore, sweets are mainly made of
buffaloes milk, which is thicker in consistency than cow`s milk and good quality khoa or
mava are made out of them.
Sweets and desserts of different regions:-
Sweets from North region:-
Name Type Main
ingredient(s)
1 Gulab jamun Fried/Syrup based
2 Jalebi Fried/Syrup based Maida, Yogurt
3 Kulfi Icecream Milk
4 Peda Barfi Milk
5 Sohan papdi Burfi Besan
6 Gajar Halwa Halwa Carrots, Milk
7 Jhajariya Corn, Milk
8 Pheerni Noodles Milk, Semolina Noodles
9 Motichoor Laddu Besan
10 Bal Mithai Burfi Milk, Sugar balls
11 Sohan Halwa Maida, Ghee, dry fruits
12 Singori Milk, Coconut, Molu leaf
13 Malai Laddu Laddu Milk cream
14 Kheer Dessert Milk, Rice, dry fruits
15 Mung Halwa Dessert Milk, Mung dal (lentil), dry fruits
Temperature is maintained at 5degree cel. Mainly to store dessert for banquet.
Ice cream machine:-
Use for making icecream with different flavouring.
Walk in chiller:-
Tempreature is maintaining at 0-3 degree cel. Use to store all dessert cakes and dessert.
Walk in freezer:-
Tempreatureis maintain at 0 to-24 degree cel. Use to freeze required ingredient.
Ranges or greddles:-
Use for cooking sauces and desserts this could be powered by gas or electricity.
SMALL EQUIPMENTS:-
Carameliser:-
Use to gratinate the crust that is the top layer of dessert.
Juicer:-
Use mainly to squeez juice from different fruits and vegetables.
Hand blender:-
Small blender with two whisks attached to it. Primarily use to whisk small quantities of
egg and cream.
Pastry kit:-
Comprises of a pastry bag and different sizes of nozzels and other decorating equipment.
Cale stand:-
Used as a base to decorate different cakes on arevolving stand.
Knife kit:-
Comprises of bread knife, paring knife, chef knife, pallete knife, peeler, corer, etc.
Apple peeler:-
A small device which can be fix to the table and use for peeling apples and pears.
Cutter kit:-
Comprises of different shape cutter use to cut cookies or dessert.
Scissors:-
Use for cutting packets of ingredients and décor bread.
Box grater:-
Use to grate fruits, vegetables and other ingredients.
Casseroles:-
Use to make pastry cream, sauces etc.
SCOPE OF CONFECTIONARY INDUSTRY IN INDIA
Indian Confectionery Manufacturers Association (ICMA) is the
apex organization of the confectionery industry in the country. ICMA promotes
confectionery products in the domestic market as well as the global market through
various campaign programmes like seminars and workshops. In an exclusive interview
with Sabyasachi Samajdar of Food & Beverage News, ICMA Secretary M N Rao talks
about the hurdles the domestic confectionery industry is facing today. Excerpts:
What are the issues before the ICMA?
The confectionery industry has considerable potential for growth. A
study undertaken by McKenzie projected the potential in the industry at over Rs 5,000
crore per annum whereas the current turnover is around Rs 3,000 crore. For achieving
this potential there is need to upgrade the technology in the confectionery industry.
Presently, the industry is not viable. The main issue before our industry is the very high
rate of excise duty, which could not be passed on to the consumers because the products
are sold in the price range of 25 paise, 50 paise and one rupee. The reservation of the
industry to the small-scale sector and imports at much under-valued prices are allowed
freely under Open General Licence, seriously impacting the domestic players. The
domestic players are restricted from expanding their capacities especially in the candy
and other products, which are still reserved to the small-scale industry (SSI) sector in the
country while imports are freely allowed. This issue needs to be resolved by complete de-
regulation of the confectionery industry. There is also the issue of duplicates and look
alikes. In order to maintain the of quality products, the association is planning to create a
cell which will look into the issue of such spurious goods. As far as exports are
concerned while our products almost match with the best brands in the world, we may not
be very competitive in the global market. The industry is presently reserved for SSI.
There are some restrictions on expansion and growth while imports are freely permitted.
The reservation is not promoting the SSI sector and should be done away with. It is very
important that the industry should have reasonable margins. Unfortunately, the industry is
not doing very well because of the high excise duty.
What steps have been taken by the ICMA to promote Indian confectionery industry
in the country?
Import of confectionery not even conforming to the product
specifications and label declarations is another factor that is impacting the domestic
industry. Another major concern is that of look alike and spurious products. The
association is planning to create a cell to prevent such importing into the country as well
as look alike products which seriously impact the organised sector of the industry as well
as the revenue to the Central and state governments.
What do you think about the export potential of Indian confectionery products in
the competitive global market?
The country is a major producer of sugar in the world, the basic
raw material of the confectionery industry. This is a very positive aspect for manufacture
confectionery items, which could compete in the global market. To be a regular exporter
of confectionery there is need for upgradation of technology as well as addition of new
capacity to attract the deregulation of the confectionery sector and restructuring of the
excise duty will go a long way in achieving the objectives and create capacity for export.
The government seems to be serious in promoting the food-processing sector in a big
way. Given a chance what would be the changes you would suggest to the policy
makers in promoting your sector in general?
The quality inspection of confectionery products at the port has to
be strengthened to ensure that the goods imported into the country meet fully the
specification to the product and labeling requirements as per the Prevention of Food
Adulteration (PFA). The confectionery industry, where the raw materials used are
primarily of agriculture produce, has so far not received any concession in excise duty.
While products of similar nature such as ice creams, biscuits, and snack foods attract nil
rate of duty, the confectionery industry is subject to 16% on a number of products and
even on low value products sold at 25 paise, 50 paise, it attracts 8% duty. The Ministry of
Food Processing is quite appreciative of the problem and we hope that in the coming
budget, the government will give some consideration to these aspects and rationalise the
duty structure by levying nil rate of duty on low value products and others at 8%. In so
far as confectionery is concerned, it is required to pay 8-16% of duty. We drew the
attention of the Ministry of Food Processing Industries and have been representing to the
Finance Ministry to look into some of the anomalies and lower the duty structure on
confectionery which would go a long way in capacity building not only for domestic
consumption but also export. The association has been requesting the government that
confectionery products manufactured from agro products like milk, milk powder, sugar
and glucose have not been given any consession in the duties although several other
sectors of agro-based industries have received continuous support form the government.
There is a need for rationalisation of duties and the products, which are sold at low price
points, should be exempted from excise duty whereas other products may be put at 8%
duty.
During the course of bringing the essence of the project concept to pen and paper, the
need for reference was clearly identified. Therefore reference from various sources have
been sought in order to accomplish the project.
SUBJECT : - Study on different kinds of Indian confectionaries
SELECTION OF AREA: - Selection of area is in Nagpur city because it is an
upcoming tourist destination. The researcher has
decided to do the survey in nagpur.
PRIMARY DATA : - The primary data is the data collected through the
survey method, interviewing, etc.
SECONDARY DATA : - This is the data collected from various books,
magazines, internet, etc.
The researcher has collected the data using both the methods. The
researcher has personally interviewed shop keepers for equipments selection and
secondary data for rest of the project.
TABLE NO: 1
The Indian confectionaries most commonly consumed.
Sr.no Confectionary Numbers Percentage1 Milk based 09 76%2 Fruit based 01 08%3 Chhena based 01 08%4 Chocolate based 01 08%
The above results show that the milk based confectionaries are most commonly consumed, whereas the other confectionaries are less preffered by people.
TABLE NO: 2
Scope of Indian confectionaries is good or not
Reply Numbers PercentageYes 10 100%No 0 NIL
The above result shows that 100% of the people feel the need of Indian confectionaries and think that the scope of Indian confectionaries is good in nagpur.
TABLE NO: 3
Confectionaries that are better Indian or other
Reply Numbers PercentageIndian 9 90%Others 1 10%
The above results show that the 90% of the public like thw indian confectionaries whereas the other confectionaries are prffered by only 10% of the public
The above table shows that the best location for Indian confectionaries shop in nagpur as per the people is buldi that is 53 % of the people say that best location for confectionary shop is buldi whereas only 7% people say wardhaman, dharampeth is preffered by 27% of the public while 13% of them say sadar is good.
TABLE NO: 5
The average sale of shops
Sr no Sale Amount Numbers Percentage1 5000 1 10%2 10000 1 10%3 15000 1 10%4 More than 15000 7 70%
The above table shows that maximum shops have the sale of more than 15000 that is 70% of the shops . while the rest of the shops have a sale of less than that.
TABLE NO: 6
Their should be more outlets for sweets in Nagpur
Reply Numbers PercentageYes 9 90%No 1 10%
The above table shows that tha 90 % of the people think that there is is a need of more shops in nagpur while 10% think that there is no need.
TABLE NO: 7
Kind of confectionary products prepared in shops.
Sr no Product name Numbers Percentage1 Milk based 8 34%2 Fruit based 5 22%3 Chhena based 5 22%4 Chocolate based 5 22%
The above table shows that the milk based sweets are most commonly prepared in the shops whereas the other sweets are prepared on an average.
TABLE NO: 8
Type of storage method used in storage of confectionaries
Option Numbers Percentage
Refrigated 7 70%
Dry storage 3 30%
The above table shows that the 70% of the people store the sweets refrigated while the
30% of the people prefer dry storage
TABLE NO: 9
Type of equipments used in preparation of confectionaries
Type of equipment Numbers Percentage
Traditional 1 10%
Modern 9 90%
The above table shows that the 90% of the shops use modern equipments for preparing
the sweets while only 10% still use the traditional method and equipments.
TABLE NO: 10
Kinds of confectionary products more demanded
Type of product Numbers Percentage
Indian 8 80%
Others 2 20%
The above table shows that confectionary products more demanded are Indian.
Summary:-
The hotel industry better known as hospitality industry is perhaps
one of the oldest commercial endeavors in the world. Recently this industry is known as
one of the largest industry offering amenities to the entire population: the word
hospitality itself denotes extending warmth and welcomeness.
Confectionaries are the Food products based on sugar. The French
term can be applied not only to sweets and candies but also to the confectionary shop and
to the techniques of the craftsman or the whole industry. The art of making confectionary
is an old one. Confectionary is basically a sugar based industry including sugar boiled
confectionary (Candys and sweets) chocolate confectionary and the traditional Indian
sweet meats. It is a product specially liked by children.
The Indian confectionaries are becoming popular day by day and
its developing rapidly even in other countries. People prefer Indian sweets more than the
other sweets so the researcher had decided to do the study on the Indian confectionaries.
During the course a study on the most of the Indian confectionaries
that are being consumed and also has done the study on the confectionaries of different
regions of India i.e. the eastern region , the northern region, the southern region and the
western region. The researcher has also done the study of the various types of equipments
used in for the production of confectionaries. The special sweets of the entire regions
have been mentioned.
The researcher has also done the study on the scope of Indian
confectionaries through the various sources and by doing the survey in the confectionary
shops of the Nagpur city .
Conclusion:-
On the basis of the survey and the study the researcher has analised
that the Indian confectionaries have got a good scope. From the survey of the
confectionary shops the researcher comes to know that :-
1) The milk based Indian confectionaries are sold largely as compared to the other types
of confectionaries
2) The Indian confectionaries have got a good scope
3) The Indian confectionaries are more popular than the other type of confectionaries.
4) The best location for the confectionary shop in Nagpur city is buldi area.
5) The sale of overall confectionary shops is good.
6) There is a need of more outlets of confectionaries in Nagpur.
7) Most of the confectionary shops produce the milk based sweets at the maximum and
the other type of sweets is produced on an average.
8) The storage method used by the maximum shopkeepers is the modern method and the
modern equipments are being used for the preparation of the confectionaries.
9) The more demanded confectionaries are the Indian confectionaries in India .
The scope of Indian confectionaries is good in nagpur and it has
the maximum sale as compared to the other confectionaries.
Suggestions and recommendations
The Indian confectionaries have got a good scope but they are not
getting well promoted so certain steps should be taken to develop the sale and promote
the Indian confectionaries.
The government raises high excise-duty charges to the exporters
due to which the manufacturers do not get a good profit so the government should give
some incentives to the manufacturers and the suppliers so that they can promote the
Indian confectionaries not only in Indian market but also on the international level.
Most of the confectionary shops owners do not have a good
knowledge of marketing the products and management skills which is a necessary part
along with a good production and a quality production so they should take some
knowledge about it or keep and qualified manager for his management and sales purpose.