Project report for Ghee making

Ghee is a class of clarified butter that originated in ancient India. It is commonly used in cuisine of the Indian subcontinent, Middle Eastern cuisine, traditional medicine, and religious rituals. Ghee is made of butter, but modern vegetable shortening is sometimes called "vegetable ghee" and used for cooking, especially by vegans. In the ghee manufacturing process, boiled milk is converted into curd. In the traditional process, one tablespoon curd is added into the milk. Instead of curd, in-home sometimes lemon juice, or any natural sour ingredient is added to milk. The milk stays overnight in a covered pot and gets converted to curd. Once the curd is fully prepared, it is churned thoroughly. True ghee may be called desi ghee in contrast. Ghee is a clarified butter that is utilized particularly for cooking, especially in the South Asian and Middle Eastern delicacies. It is extracted by churning milk or buttermilk. It is rich in proteins, vitamins, potassium, phosphorus, calcium, selenium, antioxidants, fatty acids, and butyric acids. Ghee is considered as a vital medicine for healing wounds, improving digestion, reducing free radicals, and boosting the immune system in Ayurveda, which is propelling the industry growth. Manufacturers in the industry are continuously enhancing their production process, aiming to extend the shelf life of the product and fortify it with necessary nutrients, which is expected to aid the industry in the future. Other Favourable initiatives taken by the governments of the emerging nations are expected to contribute to the global ghee market significantly.

The Indian ghee market reached a value of INR 237, 400 Crores in 2020. Ghee, which is widely used in Indian cooking, is the pure butter fat left over after the milk solids and water are removed from butter. It is very fragrant with a rich nutty taste and represents the second largest consumed dairy product in India, after liquid milk. The healthy growth of the market can be attributed to numerous forces. Population growth, rising disposable incomes, easy availability, and growing awareness about the benefits of ghee are some of the factors that are broadening the growth aspects of the market. The global ghee market is being driven by the thriving food and beverage industry and the growing awareness regarding the benefits of ghee consumption on human health. The growing demand for ghee-based products, particularly in emerging regions, due to their high nutritional value, is supporting the market. Among different sources, ghee obtained from the cow's milk dominates the market owing to the popularity and significant role of cow's ghee in various Ayurvedic medicines. Currently, the retail segment is the leading end-use sector. As supermarkets or hypermarkets allow consumers to choose from a wide variety of products, ranging from the most affordable to premium brands, the segment occupies the largest market share among other distribution channels. The emerging regions, such as the Asia Pacific, provide enhanced growth opportunities for the industry growth.