Mrs. Bectors Food Specialities Limited (NSE:BECTORFOOD)

NSE:BECTORFOOD Ratios and Metrics

Market cap in millions INR. Fiscal year is April - March.

Fiscal Year	Current	FY 2025	FY 2024	FY 2023	FY 2022	FY 2021
Period Ending	Dec 18, 2025	Mar 31, 2025	Mar 31, 2024	Mar 31, 2023	Mar 31, 2022	Mar 31, 2021
Market Capitalization	75,488	89,727	65,564	31,406	16,489	19,774
Market Cap Growth	-32.31%	36.85%	108.77%	90.46%	-16.61%	-
Enterprise Value	74,949	87,575	65,813	31,719	16,878	20,635
Last Close Price	246.10	291.66	221.74	105.89	55.28	65.75
PE Ratio	55.44	62.64	46.71	34.87	28.86	27.36
Forward PE	43.92	50.22	41.88	32.09	21.71	27.45
PS Ratio	3.85	4.79	4.04	2.31	1.67	2.25
PB Ratio	6.21	7.70	9.89	5.77	3.52	4.59
P/TBV Ratio	6.26	7.77	9.90	5.78	3.52	4.59
P/FCF Ratio	-	-	-	57.52	68.84	67.92
P/OCF Ratio	37.26	55.57	42.74	19.14	19.57	17.93
PEG Ratio	1.76	2.16	1.49	2.35	1.82	1.29
EV/Sales Ratio	3.82	4.67	4.05	2.33	1.71	2.34
EV/EBITDA Ratio	30.66	35.53	27.43	18.27	13.92	14.80
EV/EBIT Ratio	46.76	49.90	36.37	26.02	22.07	21.40
EV/FCF Ratio	-95.77	-	-	58.09	70.47	70.88
Debt / Equity Ratio	0.15	0.16	0.37	0.23	0.29	0.31
Debt / EBITDA Ratio	0.75	0.73	1.01	0.73	1.11	0.94
Debt / FCF Ratio	-	-	-	2.33	5.66	4.54
Asset Turnover	1.24	1.41	1.68	1.75	1.41	1.41
Inventory Turnover	7.75	8.51	9.47	9.52	8.24	9.37
Quick Ratio	1.28	1.47	0.99	1.09	1.28	1.67
Current Ratio	1.98	2.30	1.67	1.79	2.06	2.38
Return on Equity (ROE)	11.69%	15.67%	23.25%	17.78%	12.70%	19.26%
Return on Assets (ROA)	6.32%	8.23%	11.71%	9.81%	6.81%	9.66%
Return on Capital (ROIC)	7.53%	9.72%	14.32%	11.95%	8.19%	11.86%
Return on Capital Employed (ROCE)	11.70%	13.50%	21.10%	18.30%	13.00%	16.80%
Earnings Yield	1.81%	1.60%	2.14%	2.87%	3.47%	3.65%
FCF Yield	-1.04%	-1.08%	-0.94%	1.74%	1.45%	1.47%
Dividend Yield	0.48%	0.41%	0.29%	0.57%	0.91%	0.73%
Payout Ratio	22.51%	21.42%	12.56%	16.31%	37.54%	-
Buyback Yield / Dilution	-4.10%	-2.34%	-0.05%	-0.03%	-1.87%	-0.68%
Total Shareholder Return	-3.62%	-1.93%	0.24%	0.53%	-0.97%	0.05%

Source: S&P Global Market Intelligence. Standard template. Financial Sources.