J.R.

Simplot, founder
of his namesake
company, who
introduced the world
to frozen french fries,
died at his home in
Boise, Idaho, May 25,
at the age of 99. His
was an all-American
"rags to riches" story
of a farm boy who seizing opportunities others overlooked
grew up in a log cabin
before striking out on
his own to create an
empire of businesses
employing 10,000
people.
Simplot was ranked
the 89th richest
American in Forbes
magazine's 2007 list
($3.6 billion). He
accomplished that,
Forbes said, by
seizing opportunities Project report prepared by::Issam El Baba industrial consultant
others overlooked,
then perceiving how
one success could
lead logically to the
next.
 Situation and Outlook for
After Poland—Romania
Frozen French Fries
occupies the second
place in terms of potato
acreage and total
production.

Project report prepared by: Issam El Baba industrial consultant

 Romanian Potato output
• Romania is one of the few European
countries whose potato output is
Global potato increasing: per-capita consumption has
trade volume more than doubled since 1990, and
in tuber
equivalent, Romanian researchers are studying the
1986-2005
(million tones)
potential use of potatoes as a source of
ethanol for fuel .
• after Poland—Romania occupies the
Fresh
second place in terms of potato acreage
Processed
and total production
Project report prepared by: Issam El Baba industrial consultant
 Romania cartof

Romania cartof

• Romania is among the world's top 20 potato producers. It is also one of

the few European countries where potato production has actually been
•Production: increasing - from 2.8 million tones in 1961 to more than 4 million tones
in 2007 - while potato consumption per capita has more than doubled
3 705 694 tons since 1990.
•Potato imports: • The cartof was introduced to Transylvania from Germany in the 1700s.
140 000 tons Today it is an important crop for Romania's agriculture and national
economy, and for the estimated 2.2 million Romanians who harvest
•exports: tubers from their own small potato patches each year.
less than • Almost all of Romania's potatoes are marketed for fresh consumption,
5 000 tons with just 2 percent being processed.
•just 2 percent • In 2007, potato imports totaled more than 140 000 tones, while exports
being processed. amounted to less than 5 000 tones.
• Romanian researchers are exploring the potential of the potato as a
source of ethanol for fuel - tubers produced in the southern zone of
Romania under irrigation have yielded enough starch to produce
around 4 000 liters of ethanol per hectare.

Romanian processor Project report prepared by::Issam El Baba industrial consultant

 Potatoes - Did you know ?
• Potatoes are originally from South
America and was grown there as long as Latin America North (in millions of
8000 years ago America Africa tones)
Asia/Oceania
• In the high plateau regions of Bolivia and Europe Production 15,624,716,4131,2126,3
Peru, certain native potato varieties may
be preserved for up to 10 years after in 2006
undergoing a special drying process
making them into chuño

• In the United States, the world’s fourth- Yield per hectare (in tones)
largest producer of potatoes, per capita in 2006
consumption exceeds 54 kg of potatoes
per year – steamed, baked, sautéed, fried, 16,4240,6310,9514,3617,19
mashed, scalloped, stuffed, and raw

• Canada specializes in potato processing

to make frozen potato products, especially consumption in Per capita
frozen French fries that are exported 2005
mainly to the United States (in kilos)

• In developing countries, only 1-3% of 23,6557,9414,1825,8396,15

potatoes are processed, while in
developed countries this figure can be as
high as 60%

• Egypt is the leading potato producer on

the African continent

Project report prepared by: Issam El Baba industrial consultant

 Potatoes - Did you know ?

Romania is one • South Africa has an advanced seed potato industry and a thriving potato processing industry
which produces mainly frozen French fries and crisps
of the few
• In Rwanda, potatoes are one of the staples of food security: consumption is very high (124 kg
European per capita), making it the country’s second-largest food crop and the second most important
source of calories after cassava
countries
whose potato • China is the world’s leading potato producer (70.3 million tonnes in 2006, which is more than
20 percent of global output). Potatoes are both a food staple and a source of income,
output is particularly for farmers in mountainous areas with less-fertile soils

increasing: per-
• Potatoes were introduced to India in the late 16th century. While it is not a food staple there, it
capita is a cash crop that generates significant income. India is now the world’s third largest potato
producer (24 million tonnes in 2006)
consumption
has more than • In Bangladesh potatoes are a winter crop. In 2006 the potato harvest was 4 million tones – 12
doubled since times the 1961 harvest – making Bangladesh the fifth-largest producer in Asia
1990
• During most of the 20th century, Europe led the world in potato output. Asia has since
assumed this role, but seven European countries are still among the leading global producers
(Russia is ranked second)

• Europe has the highest potato consumption in the world (nearly 100 kg per capita per year).
Belarus takes the honors with 340 kg per capita – nearly one kilo per day

• Romania is one of the few European countries whose potato output is increasing: per-capita
consumption has more than doubled since 1990, and Romanian researchers are studying the
potential use of potatoes as a source of ethanol for fuel

Project report prepared by:Issam El Baba industrial consultant

 Prefeasibility study
Introduction
French Fries on 1.1 Introduction
menu,
• Fast food sector is growing at 25-30 %
annually due to rapid growth of fast food chain
• both local and international..
• French fries are among the highest saleable
potato products. This is the most abundant
is one of the
easiest ways processed food item and can be found in many
to increase sales varieties such as lattice cut, wedges, curly,
and profits. batter dipped, seasoned, or straight –cut
including French Fries on menu, is one of the
easiest ways to increase sales and profits for
the companies.
Project report prepared by: Issam El Baba industrial consultant
 Prefeasibility study
1.2 Objective
• The primary objective of the model report is to
facilitate the entrepreneurs in understanding
the importance of setting up unit of Potato
French Fries, technology and financial
parameters of various components for
preparation and submission of project proposal
to bank for sanction of long term loan.

• This model report will serve as guidance to the

entrepreneurs on starting up such a new
project and basic technical knowledge for
setting up such a facility

Project report prepared by: Issam El Baba industrial consultant

 Raw Material
1.3 Raw Material Availability
• The main requirement for manufacturing of
potato French fries are the potatoes.
• The price of potatoes in Romania was 324.12
$ MT (2006). Production was around 4 million
tones. import was 140 000 tons .

Project report prepared by: Issam El Baba industrial consultant

 Market Opportunities
1.4 Market Opportunities
• The market of processed potato products is growing at
the rate of 15 to 20% per annum.
• The estimates of trade sources and sector studies
indicate a market share of about 30% of potato.
• The main potato based products are French fries,
wedges, cutlets, chips etc. dehydrated potato products
like flakes, granules and powder are also used in larger
quantities in preparation of many products as the
substitute of fresh potatoes.
• Out of above mentioned products, this section of report
will discuss the domestic and international markets for
French fries, wedges and potato flakes, as these are the
high value products with high growth rate and high
demand in domestic and international market among all.

Project report prepared by: Issam El Baba industrial consultant

 The international market
1.4.1 International market
• Total World trade of potato fries is estimated at 2.9
Million MT for 2008/09.
• Netherlands Canada, and USA are the major players
contributing more than 90%.
• During the past 10 years. The quantity and value of
frozen fry exports have consistently increased.
• The major French fries and frozen food importing
countries are East Asia countries, where the number of
quick service restaurant has expanded significantly
• In the year 2008-2009, East Asian countries accounted
for over 80% of fry exports.
• Japan accounted highest imports of fry shipments
followed by china, Hong Kong, Mexico and Taiwan and
Republic of Korea.

Project report prepared by: Issam El Baba industrial consultant

 Domestic market

• 1.4.2 Domestic market

• The frozen French fries market in Romania is in a
nascent stage but is growing at the rate of about 25%
per year.
• The percent organized market for frozen French –
fries in Romania is estimated at over 3500 tons/
annum, mostly contributed by imported French fries.
• There are also some Quick service food chains, and
individual large restaurants making French fries for
captive consumption.
• A number of restaurants make fries using fresh
potatoes. These restaurants are apparently making
own French fires due to irregular supplies and high
prices of imported fries. With affordable price and
regular supplies, which a domestic producer will be in
a position to organize, the volume will certainly
increase as its market is growing tremendously due
to increasing number of QSR Bars Pubs etc.

Project report prepared by: Issam El Baba industrial consultant

 The major end users of
French fries
Quick service restaurants
These are main buyer of French fries. Out of the total imported French
fries, major quantity is sold through McDonald chain. The overall share
of this segment is estimated around 60% the growth rate in these QSR is
about 20-25%.

Restaurants and eateries

Apart from QSR’s other restaurants and eateries also have French fries
on the menu and are also served as an accompaniment to other snacks.
The share of this segment is estimated at 10% at present but has the
highest growth potential because of sheer size of restaurants and eating
joints in the country.

Bars/ pubs
Significant quantities are used in bar and pubs with the drinks. This is
also growing at appreciable rate of 15%. With relaxation in the licensing
policy for bare and pubs in most of the states and increasing
consumption of beer, the sale in this segment would increase at a fast
rate.

Flight Caterers / Luxury Trains

Caterers, both flight and railways, are the another segment among the
user of French fries, growing at the rate of 10%.
Project report prepared by: Issam El Baba industrial consultant
 The major end users of French fries

Retail sales
Frozen French Fries are also sold in retail outlets, like frozen
vegetables and meat products from the refrigerated outlets. The
present share of this is 5%. With changing retail formats,
Shopping malls and super markets becoming popular giving better
visibility to such products hen by increasing sale.
Presently, the 90% need of domestic market is catered by imported
frozen fries and remaining is manufactured in country In the year 1999,
the imports were approximately 400 tons, which will grow to an
estimated level of over 3000 tons in the coming years. This shows a
rapid upward trend in the consumption of French-Fries in Romania,
which is getting boost with the expansion of fast food chains.

The main companies from which French fries, required for domestic
market, is being imported are:
Lamb Weston : 1000 MT/Annum
Aviko : 250 MT/Annum
McCain 1200 MT/Annum
McDonalds : 500 MT/Annum (Direct from McCain)

In the country, the institutional sales of fries accounts for more than
90% of the market, as French fries is an important product on the
menu of quick service outlets. 85% of French fries sold are consumed
within the premises, while 15% are sold in packed form. The trend,
however, is changing towards packed products for consumption at
home.
Project report prepared by: Issam El Baba industrial consultant
 Project description
• 1.5.1 Support Infrastructure
• The major support infrastructure required for
establishment of potato processing facility is
establishment of small collection centers in
each of the district along with transport vehicles
in the season. It is also suggested that the
company should go for contract farming of
potato to produce specifically process able
varieties .

Project report prepared by: Issam El Baba industrial consultant

 Critical Success Factors
1.6 Critical Success Factors
 Availability of raw material
 Attack of diseases like early blight/late blight
 Modern storage facilities and use of modern
technology as sprout inhibitors very important
to ensure year round availability.
 Through aggressive marketing and pricing
strategy, bulk market would need to be
created.

Project report prepared by: Issam El Baba industrial consultant

 Storing the crop
Seasonal Price Analysis

There are fairly consistent  Storing processing potatoes is a specialized art.

trends in seasonal price
movements for vegetables  Freshly harvested tubers are first cured at 13°C for
in Romania. Only several weeks to heal wounds and set the skin
approximately 25%
potatoes are commercially
of
 The temperature is then lowered to 8° -10°C for long term
stored in Romania storage. Humidity, ventilation and temperature are
generating significant carefully controlled to maintain tuber quality.
seasonal price increases.  Storage temperatures are kept constant and above 7°C to
In 2006, prices for potatoes
rose 55%.
prevent the accumulation of sugars which result in dark
processed products.
 Sprout inhibitors are applied either as a spray in the field
or through the storage ventilation system in the late fall to
stop the tubers from sprouting. Developing sprouts
Ask for dehydrate tubers and reduce quality.
Potato Storage  Tubers must be stored up to 8 months to ensure a
Feasibility Study constant supply of raw product for the plant.

Project report prepared by: Issam El Baba industrial consultant

 Processing facilities
1.7 Processing facilities
 The processing facilities are being
recommended on the basis of:
 Market potential (Domestic as well as exports)
 Minimum economic size of processing unit
 Optimum utilization of various processing lines
and raw material
 Keeping in view, international trade of
processing potato products and domestic
demand, it is suggested that initially facilities
for processing frozen French Fries be setup.

Project report prepared by: Issam El Baba industrial consultant

Process Description for French Fries

1.8 Process Description for French Fries

De-stoning, washing and peel removal
The line is assumed to be fed with raw material (potatoes) in
bulk boxes, which are emptied direct in feed hopper. The bulk
boxes are tipped in the dosing hopper, which brings the
product into the line. The line has an elevator behind the
dosing hopper.
De-stoning takes place in a flume de-stoner with a stone
catching trap. In the trap is a sieve or a drum washer.
In the cyclone de-stoner the product comes in spiral water
movement, stones and heavy particles will sink against the
current in to the stone collecting chamber. The potatoes are
floating over the drum washer.

Project report prepared by: Issam El Baba industrial consultant

 Process Description for French Fries

Peeling
 From the drum washer, the product is collected in a screw conveyor to
bring the product to the peeler.
 Peeling is done through steam peeler, in this method the peel loses are
less than with abrasive peeling.
 In steam peeling method, potatoes are brought under pressure by
means of steam and by means of steam heat; the outer layer of the
product is heated above atmospheric boiling temperature. Then the
pressure is released rapidly, so the potato cell moisture starts boiling
and rubs the cell wall. The skin will hang loose around the tuber.
 In the dry brush machine this loose skin is brushed away. The dry
removal gives relative dry peel waste, which is directly usable as cattle
feed.
 To clean the last starch dirt form potatoes, an after washer is used
followed by an inspection belt for manual inspection belt fro manual
inspection.

Project report prepared by: Issam El Baba industrial consultant

 Cutting sorting and blanching
Cutting sorting and blanching
• The product is collected in a dosing screw with an
increased receiving hopper. This hopper has a buffer for
at least 10 minutes to cope with fluctuations in the feed
or even with small cleaning breaks or coffee breaks of
the inspectors.
• The product is brought to the in-feed of the hydro cutting
system. For cutting high quality product the demand to
the product is that the product should be square and
straight. This can only be achieved by using a hydro
cutting system.

Project report prepared by: Issam El Baba industrial consultant

Cutting sorting and blanching

• In hydro cutting system knives to cut square rectangular

product or wedges a pre-heater can be placed to soften the
structure of the potato and give the advantage that during
cutting less cells will be damaged and less product breakage
and oil take-up.
• In hydro cutting system the flexible hose will be adapted to the
size of the potatoes to be cut. This leads to improve length
specifications.

Project report prepared by: Issam El Baba industrial consultant

 Cutting sorting and blanching

• Behind the cutter the thin side-pieces (silvers) and the too short
pieces (nubbins) are removed from the product flow by means
of a roller silver remover and a vibratory nubbin grader. The
sequence of these two machines depends mostly on the
combination with the cutting equipment.
• Over the silver remover a spray bar for fresh water is mounted
to remove free starch from the product, which has come free
by cutting through the potato cells.
• The last check of the product is done manually or through
optical sorters.
• An inclined belt elevator brings the product to the blancher.
The most common actual blanching process is to blanch short
in hot water, followed by long time in less hot water.

Project report prepared by: Issam El Baba industrial consultant

 Cutting sorting and blanching

• The first blancher has a retention time up to 2 minutes, the

water temperature control is able to maintain the water
temperature on approx. 90°C.
• The product moves directly over to the second blancher, which
is calculated for a retention time of 40 minutes and is
commonly set on a temperature of approx. 70°C.
• The second blancher is one with pump discharge system to
bring the product up to the chemical dip flume. The type of
blancher is adapted to the amount of product passing that
blancher.

Project report prepared by: Issam El Baba industrial consultant

 Drying

Drying
• The high quality demands equal color of the stick and
prevention of after cooking darkening. To achieve this product
should be dipped for 45-60 seconds in hot (80°C) solution.
• The product is de-watered as much as possible and divided
over the width of the dryer belt.
• The dryer has to remove a certain amount of the water from
the product to improve crispiness of the stick and shorter frying
times. The drying takes place on a two-belt system with as well
as hot upward airflow as a
• downward airflow alternating. By a tipping over from one belt to
the other belt the equal;
• drying is achieved. The maximal weight removal is 20%.
• Nevertheless, the product needs time to equilibrate (10
minutes) its internal moisture prior to frying.

Project report prepared by: Issam El Baba industrial consultant

 Frying
Frying
• The product of the dryer is collected on a collecting belt or
converging in-feed vibrator to bring the product directly into the
fryer. The fryer is a pan filled with oil, on the bottom a wire link
conveyor is present is present to transport the product. The oil
is injected in the bottom over the width of fryer.
• The fryer assembly includes an oil circulation system with belt
filter for the course of dirt remover, a thermal oil heat
exchanger and a circulation pump. To complete the system a
prime oil day tank in included.
• The frying tank is set on 45-90 seconds, in oil of 180 °C the
moisture content of the end product is fixed on 64%. The fat
take up will be approx. 5-6%. Directly behind the fryer a de-
fatting vibrator is placed to remove as much as possible
surface fat from the product.

Project report prepared by: Issam El Baba industrial consultant

 Cooling and freezing
Cooling and freezing
The product is taken over from the de-fatting vibrator by the ambient
air – cooling tunnel. The belt is moving through a cabinet where
outside air is taken in by means of fans and blown through the product
and discharged again. The achieves a relatively easy temperature drop
from 90°C incoming product temperature till 5°C above ambient air
temperature for the out coming product. The belt of the ambient
cooling tunnel is designed in such a way that the product is directly
dropped over to the freezer belt. This drop over point corresponds with
the solidification point of the fat. So, if product has stick together, the
relatively week bonds are easily broken apart. The retention time in the
ambient air-cooling tunnel is approximately 4 minutes. In the freezer
the product is individually quick-frozen. This means that a high capacity
cold airflow is blowing upward through the product, fluidizing the
product bed. The first bel part brings the product on the general
solidification point of water (-1°C). The second belt of the freezer has a
thicker has a thicker layer of product and the product layer is cooled
down further till -18°C in average a retention time in a freezer is
approximately 9 minutes.

Project report prepared by: Issam El Baba industrial consultant

Raw Material Specifications

Raw material : Potato 2.880 kg/ hr

Average special gravity 1.08
Potato solids 20.00%
Reducing Sugar 0.25% (acceptable up to 0.38%)
Recovery 0.960 kg/hr of French fries

Project report prepared by: Issam El Baba industrial consultant

 Capacity of Plant
• 1.10 Capacity of Plant
 The rated capacity of the Frozen French fries
plant is 1920 MT per annum.
 Calculated on eight hour shifts per day, five
days a week, with one line, 10% planned
overtime, a machine utilization of 90%, and an
efficiency of 90%,
CAPACITY

‫الطاقة‬

‫االنتاجية‬
Project report prepared by: Issam El Baba industrial consultant
 The plant from A to Z
Truck dumping & hydro-
unloading
Gentle-Flo potato storage
Potato pumping
bins & debris
removal

Slicer Feeders
Dirt removal,sizing,crate
filing
Crate dumping, metering,
Continuous or batch
de-stoning Transfer Conveyors
Inspection/trim
peeling
conveyors

Heat
Pollution
recovery
Controls
systems
Heat
Singulating
Slicer
exchangers
service
feedplatforms
systems
Air
Slice
sweep
washers
waterand
removal
Oil filtration systems
conditioners
Potato Fryers

Control systems

Freezing tunnel

Inshida weighters

Project report prepared by: Issam El Baba industrial consultant

 Project component and cost
Major components of the project and their costs are as described in the table hereunder

Particulars Unit Qty Cost/unit Total

LAND & BUILDING 1.204.600$
Land SqM 3,100 60.00$ 186000$

Land development

land area SqM 3,100 10$ 18.600$

Building

Production Block

Raw Material Hall SqM 200 1250$ 250.000$

Production Hal SqM 300 1750$ 525.000$

Laboratory SqM 40 2500$ 100.000$

Ultra hygine area SqM 50 2500$ 125.000$

Project report prepared by: Issam El Baba industrial consultant

 Storage area
Particulars Unit Qty Cost/unit Total

2.575.000$
Storage Block

SqM 100 1750$ 175000$

Finished Product

Cold Storage SqM 1,200 2000$ 2.400.000$

Project report prepared by: Issam El Baba industrial consultant

 UTILITY AREA & ADMIN BLOCK
Particulars Unit Qty Cost/unit Total

UTILITY AREA & 212.300$

ADMIN BLOCK
Utility area required SqM 40 450$ 18.000$
for boiler,coal or fuel
store etc.
ADMIN BLOCK

ADMIN BLOCK SqM 100 1750$ 175.000$

Contingencies 10% 19.300$

Project report prepared by: Issam El Baba industrial consultant

 PLANT & MACHINERY
PLANT & 2.227.200$
MACHINERY

Automatic French- LHS 1 1.750.000$ 1.750.000$

Fry Production Line

Installation cost LHS 5% 87.500$

Contingencies 10% 183700

Miscellaneous 206.000$
Fixed Assets
Furniture and Fixture 25.000$ 25.000$

Computers & Other 5 2000$ 10.000$

Electrical Items
Cars 1 35.000$ 35.000$
Trucks 2 55.000$ 110.000$

Weigh Bridge 1 8.000$ 8.000$

Contingencies 10% 18.000$

Power: connected load 300 HP

Project report prepared by: Issam El Baba industrial consultant
 PRE-OPERATIVE EXPENSES
Establishment 1 45000$ 45.000$

Professional 1 15000$ 15.000$

charges

Contingencies 10% 6.000$

Interest During 40.000$

Construction
Security Deposits 8.000$

TOTAL 108.000$

Grand Total 4.327.100$

Project report prepared by: Issam El Baba industrial consultant

 Working Capital Assessment
ITEMS Year 1 Year 2 Year 3 year4

Stock of raw 260.000$ 350.000$ 350.000$ 350.000$

material and
packaging material
SUNDRY 1.300.000$ 1.750.000$ 1.750.000$ 1.750.000$
DEBTORS
TOTAL 1.560.000$ 2.100.000$ 2.100.000$ 2.100.000$

MARGIN 520.000$ 960..000$ 960.000$ 960.000$

INTEREST ON WC 20.800$ 28.000$ 28.000$ 28.000$

Project report prepared by: Issam El Baba industrial consultant

 Projected profit and loss account

Particulars Year 1 40% Year 2 60% Year 3 90% Year 4 90%

INCOME 1896000$ 2822400$ 3.663.000$ 4.070.000$

EXPENDITURE 120000$ 140.000$ 150000$ 170.000$

VARIABLE 705600$ 1.058.400$ 1.587.600$ 1.870.000$

FIXED 350.000$ 280.000 120.000$ 111.000$

GROSS PROFIT 440400$ 1.344.000$ 1.6054.00 2.019..000$

RETAINED 308.000 944.000$ 1.205.400$ 1.619.000$

PROFIT

Project report prepared by: Issam El Baba industrial consultant

 Key Indicators
INTERNAL RATE OF RETURN %
25.01

BREAK EVEN POINT %

35.04

PAY BACK PERIOD ( YEARS)

4.02

Project report prepared by: Issam El Baba industrial consultant

 Man Power Requirement

PARTICULARS NO.
MANAGER-ADMN & OPRN 3
MANAGER-ACCOUNTS & MARKETING 4
EXECUTIVES 2
PRODUCTION 2
ASTT MGR-QUALITY 1

SHIFT SUPERVISOR 2

REF. ENGINEER/SUPERVISOR 2

MAINTENANCE SUPERVISOR 2

WORKERS 6

SKILLED WORKERS 3

TOTAL 26
Some brands

Project report prepared by: Issam El Baba industrial consultant

 We provide the right tool for any
investor before investing in a new field.

we're able to provide consulting for:

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systems
 Technical assistance
 Technology & machinery selection
Standard Capacities
(kg/hr)
750, 1500, 2000.
Project report prepared by: Issam El Baba industrial consultant
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Project report prepared by: Issam El Baba industrial consultant

 POTATOES ON THE FRONT LINE AGAINST POVERTY

United Nations declaration

International Year of the Potato
THE GENERAL ASSEMBLY,
Noting that the potato is a staple
food in the diet of the world's
population,
Recalling resolution 4/2005 of the
Conference of the Food and
Agriculture Organization of the
United Nations, adopted on 25
November 2005,
Affirming the need to focus world
attention on the role that the potato
can play in providing food security
and eradicating poverty in support of
achievement of the internationally
agreed development goals, including
the Millennium Development Goals,
Decides to declare the year 2008
the International Year of the Potato;
Invites the Food and Agriculture
Organization of the United Nations
to facilitate the implementation of
the International Year of the Potato,
in collaboration with Governments,
the United Nations Development
Programme, the Consultative Group
on International Agricultural
Research centres and other relevant
organizations of the United Nations
system, as well as relevant non- COPYRIGHT 2009 ISSAM EL-BABA ALL RIGHTS RESERVED
governmental organizations.
[22 December 2005]

Project report prepared by: Issam El Baba industrial consultant

COPYRIGHT 2009 ISSAM EL-BABA ALL RIGHTS RESERVED