How to Start Soybean Meat/ Bari Manufacturing Business

Soybean meat is termed nowadays as vegetable meat as it possesses similar properties like original meat. Though Soybean is mostly produced in Madhya Pradesh but nowadays states like Chattisgarh, Gujrat, West Bengal are also producing in good quantities. This is primarily used for oil extraction. After oil extraction, the residue of soybean available has a lot of industrial and commercial use.

In India, soybean is used for the production of baby cereal food, cattle feed, soybean nuggets or soya meat and other products. It observed that market demand for soy meat is growing by around 20% per annum.

Soybean meat/nuggets/chunks or “Bari” is commonly referred to as vegetarian meat. It is prepared from defatted (DOC) soya flour by the process of extrusion cooking.

During the process, the protein in the flour undergoes structural changes and forms a fiber-like network. When soaked in water, the texturized nuggets absorb the water and develop meat like and chewy characteristics.

They are a rich source of protein. Among the vegetable proteins, they contribute a maximum level of 50% protein. As they are free from cholesterol they are also commonly used as meat substitutes.

This project brings in wide scope for new entrepreneurs to explore

Soybean Meat/ Bari Plant Equipment:

The major equipment in the plant include:

1. Blender for mixing raw materials
2. Extruder (50KW / 75HP)
3. Belt Conveyors
4. Multipass Electric Dryer
5. Sieving machine
6. Electrical panels, cables, starters, switches etc.

Soybean Meat/ Bari Manufacturing Process:

Soybean meat is extruded into various shapes and sizes, exiting the nozzle while still hot and expanding as it does so. The defatted thermoplastic proteins are heated to 150–200°C, which denatures them into a fibrous, insoluble, porous network that can soak up as much as three times its weight in liquids.

As the pressurized molten protein mixture exits the extruder, the sudden drop in pressure causes rapid expansion into a puffy solid that is then dried. As much as 50% protein when dry, soybean meat can be re-hydrated at a 2:1 ratio, which drops the percentage of protein to an approximation of ground meat at 16%.

TVP is primarily used as a meat substitute due to its very low cost at less than a third the price of ground beef, and when cooked together will help retain more weight from the meat by absorbing juices normally lost.

Soybean Meat Manufacturing Project Cost Synopsis:

Plant Capacity: 2 MT/Day Plant & machinery: Rupees 15 Lakhs
Working capital: Rupees 30 Lakh  T.C.I: Rupees 60 Lakhs
Return: 30% Break Even: 42%

The actual cost of the project may deviate on change of any of the assumptions. You can modify the project capacity and project cost as per your requirement.