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Asian Journal of Dairy and Food Research, volume 28 issue 2 (june 2009) : 122-123

COST ANALYSIS OF TRADITIONALLY MANUFACTURED UJANI BASUNDI

S.M. Gaikwad, A.S. Hembade*, A.S. Khojare, V.V. Niras

Affiliations

¹Department of Dairy Science & Technology, Vivekanand College, Samarthnagar, Aurangabad-431 001, India.

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Cite article:- Gaikwad S.M., Hembade* A.S., Khojare A.S., Niras V.V. (2024). COST ANALYSIS OF TRADITIONALLY MANUFACTURED UJANI BASUNDI. Asian Journal of Dairy and Food Research. 28(2): 122-123. doi: .

ABSTRACT

The cost analysis of traditionally manufactured Ujani basundi was carried out by collecting
data through questionnaire. The interest on fixed cost contributes the maximum as compared to
other expenditure. The lowest cost was spent towards license fee and taxes. In variable cost,
milk contributes major amount of cost as compared to other costs. In the manufacturing process,
the only non-milk product added was the sugar. All the manufacturers use wood as a fuel for
preparation of the product, which costed Rs.9.10/kg of product. The total cost of production
was about Rs. 79.08 per kg and market sale price was Rs. 100 per kg.

KEYWORDS

REFERENCES

Sangu, K.P.S. (2004). Indian Dairyman, 56:74-76.
Solanki, D.C. et al. (2002). Indian Dairyman, 54:29-33.

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