Sumit Karmakar

The main objective of this research is to study the economics of various food products being prepared by the value addition of maize in various food vendors of Raipur city. The specific objectives of the study were to find out the method of preparing those food products, their market demand and to estimate the cost and returns of those value-added food products of maize. The primary data was collected through a pre-tested structured interview schedule. Simple average and percentage methods were used for analysing the data. The major findings of this study revealed that the total variable cost for the making of 161.46 gm sweet corn soup was to be Rs. 59.07. The benefit-cost ratio was observed to be 1:0.69 and the input-output ratio was 1:1.69. The total variable cost for the making of 160gm baby corn chili was to be Rs. 47.46. The benefit-cost ratio was observed to be 1:1.74 and the input-output ratio was 1:2.74.

DOI: 10.22271/phyto.2021.v10.i3Sa.14167

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