~ 911 ~ Journal of Pharmacognosy and Phytochemistry 2019; 8(5): 911-915 E-ISSN: 2278-4136 P-ISSN: 2349-8234 JPP 2019; 8(5): 911-915 Received: 25-07-2019 Accepted: 27-08-2019 K Shiny Israel Ph. D. Scholar, Department of Agribusiness Management, College of Agriculture, UAS, Dharwad, Karnataka, India Dr. C Murthy Professor of Agril. Marketing, Department of Agribusiness Management, College of Agriculture, UAS, Dharwad, Karnataka, India Dr. BL Patil Department of Agribusiness Management, College of Agriculture, UAS, Dharwad, Karnataka, India Dr. RM Hosamani Department of Agribusiness Management, College of Agriculture, UAS, Dharwad, Karnataka, India Correspondence K Shiny Israel Department of Agribusiness Management, College of Agriculture, UAS, Dharwad, India Management of tamarind dried processing unit in Karnataka K Shiny Israel, Dr. C Murthy, Dr. BL Patil and Dr. RM Hosamani Abstract Tamarind dried is autilized main product of the tamarind pulp industry. It is used in culinary purpose and also Ayurveda medicine. In this perspective an analysis has been made to know the cost and returns of tamarind seed processing units. The analytical tools such as NPV, IRR, Payback period and BC ratio were used to analyze the data. The study was based on the primary source and it was used to analyze the financial feasibility of tamarind processing units in study area. Results showed that processing of one metric ton tamarind fresh will give 550 kg (55 %) of tamarind dried, 0.34 kg (34 %) of tamarind seed, 6 kg (6 %) tamarind shell and 5 kg (5 %) tamarind fiber. Here main product was tamarind dried and by- product is seed, shell and fiber respectively. The net present worth of four processing units It was observed that the tamarind dried processing unit was found to be financially sound and economically feasibility in terms of net present value has been shown the end of the economic life of the project viz., 15 years was found to be 29, 51,000, IRR 35.00 per cent, BC ratio of 1.40, and payback period was 3.00 year. The total variable cost was 53,662.32 (95.41 %), total fixed cost was 2,580.57 (4.59 %) and total processing cost was 56,242.89 (100 %). The derived gross return was 63,341.60 and net return was 7,098.71. Keywords: Tamarind, tamarind dried, tamarind fresh, tamarind seed, financial feasibility, processing unit, value addition and capacity utilization Introduction Tamarind crop is a minor crop and it is notable product. Major markets available for tamarind are Andhra Pradesh, Karnataka, Tamil Nadu and Maharashtra. Tamarind is largely available in unorganized markets and branded segment in the market constitutes about 15 per cent. Nutritional values are more in tamarind; it is excellent with vitamin Potassium, Magnesium, Iron, Thiamine, Phosphorus, Riboflavin and fiber. In one cup of tamarind pulp contains 140 calories, 0.4 grams fat, 38 grams carbohydrates, sugar 34 grams, fiber 3 grams and protein 2 grams. The by-product that is tamarind kernel powder (TKP) it is used as a main source of carbohydrates, it acts as a binding agent in paper making and textile sizing. The fibers is used for making of sofa, bed and seats etc., (Kumar et al. 2008). The tamarind dried or pulp has good export potential and also having good scope for tamarind based products in the market. The tamarind dried is a cheapest multi-vitamin and multi-mineral diets for the poor people. During the months of March to May the ripened tamarind fruit is harvested, since harvesting of tamarind fruit is labour intensive, poor people can earn by involving in harvesting activity. They also earn money at the time of lean season during plucking fruit from trees as well as de- seeding of tamarind fruit. Processing of 1kg of tamarind fresh will give 55 per cent pulp, 34 per cent seed, 6 per cent shell and 5 per cent fiber. The seed is major by-product of tamarind and it contains about (70 %) kernel and (30 %) of hard brown testa. Tamarind dried can be processed in to different products namely Tamarind concentration, Tamarind paste, Tamarind juice, Tamarind rasam paste, Tamarind sauce, Tamarind pickles and Tamarind chocolates etc. By-product of tamarind processing is tamarind seed kernel and it has good commercial value. Tamarind seed oil can extracted from tamarind seed. Seed kernel powder is used in medicine preparation, cosmetics and major portion of tamarind kernel seed powder is using in textile industry all around the world. It is also widely used in textile industries, jute industries, gum industries for colour stabilization and aroma for the products. Tamarind paste has many culinary uses including a flavoring for chutney, curries and the traditional sharbat syrup drink. Tamarind sweet chutney is popular in India as a dressing for many snacks. In the Philippines, the whole fruit is used as an ingredient in the traditional dish called sinigang to add a unique sour taste, unlike that of dishes are use vinegar instead. Indonesia also has a similarly sour, tamarind-based soup dish called sayurasem.