How to get State Pollution Board Certificate for ice cream manufacturers?

Introduction

• In India, there are more than 400 dairy facilities in the public, cooperative, and private sectors. It emphasizes the necessity of milk in one's everyday diet. The manufacturing procedure for diverse milk products differs, affecting the effluent quality and quantity generated during the processing. Raw milk is the primary raw material for a variety of products such as milk, butter, yoghurt, cheese and ice cream.
• Ice cream is one of the fastest growing food categories in India. Notably, the business is seasonal, with the peak months being April to June and the lean months being November to January. During the monsoons also, sales tend to drop a little. India is the fastest-growing ice cream market in the world, with ice cream delicacies quickly becoming ingrained in Indian society. Indian consumers are becoming ice cream parlor regulars, which is helping to fuel a surge in demand for packaged food items in the country. In India, ice cream parlors are a growing business and their appeal is spreading to retail.
• For the past five years, the organized portion of India's Rs 3,000-crore ice cream market has grown at a rate of 19.5% each year. Many well-known culinary and lifestyle trends, such as limited edition, hedonistic, natural, and premium ingredients, have led to the formation of ice cream brands which claim price premiums.

What are the machines/equipments required to set-up a unit for manufacturing of ice cream?

 The small-scale unit operation depends heavily on machinery. As a result, choose the machinery carefully based on your individual needs. We've included some basic machinery information for your convenience.

• Refrigeration compressor
• cooled condenser
• Spray nozzle assembly
• liquid receiver
• Brine Tank
• Agitator assembly
• Push cart
• Ice cream freezer
• Other electrical and mechanical accessories

Manufacturing Process of ice cream

The following are the basic phases in the production of ice cream:  

• blending
• pasteurization
• homogenization
• aging the mix
• freezing
• packaging
• hardening

Licenses and permissions required to start manufacturing of Ice cream

Every business entity which is willing or planning to start business of manufacturing of ice cream, must be aware about the government permissions and licenses for running of unit. The following licenses and permissions are required to set-up manufacturing unit of ice cream.

1. Set-up legal entity

Give an identity to your firm by choosing any one of the options given below.

•  Proprietorship
• Partnership
• Private Limited Company
•  Public Limited Company
• Producer Company
• Limited Liability Partnership
• Co-operative Societies
• Trust 

2.   Pollution certificate/NOC

Every business entity has the responsibility to get pollution certificate/NOC from concerned State Pollution Control Board (SPCB)/Pollution Control Committee (PCC). The following certificate comes under the purview of Pollution board in respect of above mentioned processing unit.

a). Consent to Establish (CTE)- Every occupier needs to obtain Consent to Establish (CTE) for establishment of unit from concerned State Pollution Control Board (SPCB)/Pollution Control Committee(PCC). Manufacturing of ice cream come under orange category as per standard pollution index.

b). Consent to Operate (CTO)- Before operating the unit, each occupant must get a Consent to Operate (CTO) certificate. It is provided by the authority for a period ranging from one to ten years, depending on the location and business category.

What are the important documents and Information required to get Pollution Certificate/NOC

• Pan card and UID of Authorized Person
• Project Report
• Rent Agreement or Property Paper
• Layout Plan
• Udyog Aadhar/DIC certificate
• CA certificate on investment
• Water usage
• MOA and AOA/Partnership deed

What is the procedure to obtain Pollution certificate/NOC /Authorization            

• Create user id and password
• File an application through user id and password
• Payment of govt fee
• Inspection will conduct by concerned officer
• ATR preparation by department
• File sent for meeting or Regional officer or Head office as the case may be
• Approved in meeting or by Regional officer or Head office as the case may be
• Download certificate from Pollution control’s website

3. DIC/SSI Registration

• Any item that does not require an industrial license, such as those mentioned in Schedule-III and those not mentioned in Schedule-I or Schedule-II of the licensing Exemption Notification, can apply for a Provisional Registration Certificate (PRC). Even for those items specified in Schedule-II, units employing less than 50/100 workers with/without power can apply for registration.
• The unit submits an application for PRC on the approved form. There is no field investigation and a PRC is issued.

• The PRC is valid for a period of five years. If the entrepreneur is unable to open the business within this time frame, he can reapply at the conclusion of the five-year period.

• The unit must apply for permanent registration on the appropriate form once it begins production.

4. No-Objection Certificate from Central Ground Water Authority (CGWA) or State Ground Water Regulatory Authority

If the occupier is using ground water for his/her unit then, before drilling of the bore well, every business enterprise must obtain approval from the Central Ground Water Authority or from the concerned State Water Regulatory Authority. The Indian Parliament passed the Environment (Protection) Act, 1986, to control, monitor, and manage pollution, as well as to protect the environment in the Union Territory of India. Under Section 3 (3) of the Environment (Protection) Act, 1986, the Central Ground Water Authority was founded with the purpose of developing and maintaining all of India's water resources for future generations.

5. Food Safety and Standard Authority of India (FSSAI) License

FSSAI stands for Food Safety and Standards Authority of India, as we all know. This authority ensures that all parties involved in the food industry, including those involved in food manufacturing, processing, storage, distribution, sale, and import, adhere to a set of scientifically based standards and guidelines, ensuring that food products are hygienic, meet quality standards, and can be safely consumed by humans. 

6. Others Licensing/Registration requirements

• Trademark Certificate
• BIS / ISI Certificate 
• ISO Certificate

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