Industry Overview
Ginger garlic paste is an essential ingredient in Indian cuisine and is widely used in non-vegetarian dishes as well as selected vegetarian preparations, particularly in Hyderabadi cuisine. It serves as a versatile cooking paste and condiment, making it an important product within the food processing industry. With increasing consumer preference for convenience foods, instant mixes, and ready-to-use ingredients, the demand for ginger garlic paste has grown steadily due to its ability to save preparation time while maintaining authentic flavor.
Both ginger and garlic are cultivated extensively across India and are consumed daily in households and commercial food establishments. Their widespread availability makes ginger garlic paste a practical value-added food product for domestic consumption as well as industrial applications. The paste is also used extensively by food manufacturers for prepared foods, sauces, seasonings, and other processed food products.
Garlic belongs to the Allium group and has the botanical name Allium sativum. It is a hardy perennial plant that grows up to approximately 60 cm in height. Native to Central Asia, it is now cultivated throughout India. The plant consists of bulbs made up of cloves, long flat leaves, and small white flowers.
Historically, garlic originated in the mountainous regions of Central Asia before spreading to the Mediterranean region during prehistoric times. Archaeological evidence, including clay models discovered in Egypt, highlights its ancient significance. Garlic later reached China and is believed to have been introduced to the Western Hemisphere by the Spanish, Portuguese, and French. Over centuries, different soil conditions, climates, and cultivation methods contributed to the development of numerous garlic varieties.
Cost Estimation
| Particular | Value |
|---|---|
| Plant Capacity | 400 Kg/Day |
| Land & Building | Rented |
| Plant & Machinery | Rs. 19.80 Lac |
| Working Capital for 1 Month | Rs. 26.92 Lac |
| Total Capital Investment | Rs. 49.23 Lac |
| Rate of Return | 21% |
| Break Even Point | 83% |
Content Index
- INTRODUCTION
- GINGER PASTE
- TYPES OF GINGER
- COMPOSITION OF GINGER
- ANALYSIS OF A BAZAAR SAMPLE OF GREEN GINGER GAVE THE FOLLOWING VALUES:-
- GINGER GARLIC PASTE
- USES AND APPLICATION
- GARLIC PASTE
- RAW MATERIALS
- GARLIC AVAILABILITY AND USES
- REGIONS OF POPULACE IN INDIA (GINGER GARLIC PASTE USE IN INDIA)
- B.I.S. SPECIFICATION
- GARLIC PASTE
- GINGER PASTE
- CONTACT ADDRESS FOR QUALITY PARAMETERS TOWARDS GINGER GARLIC PASTE
- OVERVIEW OF GINGER IN INDIA
- TOP 10 GINGER PRODUCING STATES OF INDIA ARE:
- WORLD’S TOP FIVE GINGER PRODUCERS
- WORLD’S TOP FIVE GINGER EXPORTERS
- COOKING PASTE MARKET IN INDIA
- MARKET POSITION
- RAW MATERIALS USED IN THIS MANUFACTURING UNIT ARE—
- INDUSTRY OVERVIEW: FOOD PROCESSING
- SWOT ANALYSIS
- POSITIVE OUTLOOK
- PRICE RISE: BOON FOR COOKING PASTE BRANDS LIKE DABUR, NESTLE
- PRESENT MANUFACTURING/EXPORTERS OF GINGER AND GARLIC PASTE
- REGISTRATION AND LICENSE FOR GINGER AND GARLIC PASTE
- BASIC STEPS FOR GINGER GARLIC PASTE
- FORMULATION OF GINGER GARLIC PASTE
- MANUFACTURING PROCESS OF GINGER GARLIC PASTE
- PROCESS FLOW DIAGRAM OF GINGER GARLIC PASTE
- MANUFACTURING PROCESS
- FORMULATION OF GARLIC PASTE
- GARLIC PASTE
- FEATURES:
- PACKING SIZE:
- OTHER INFORMATION
- PACKING SIZE
- PROCESS MANUFACTURING OF GARLIC PASTE
- PASTE MAKING MACHINE
- MANUFACTURING PROCESS IN DETAILS
- WASHING
- PEELING
- DEHYDRATION
- MIXING
- PROCESS FLOW DIAGRAM FOR GARLIC PASTE
- GINGER GARLIC PASTE PACKING MACHINE
- FEATURES:
- APPLICATION:
- FORMULATION
- PROCESS FLOW SHEET
- OTHERS FORMULATION OF GINGER PASTE
- FORMULATION OF GINGER PASTE
- FORMULATION OF GARLIC PASTE
- SEQUENCES IN GINGER GARLIC PASTE
- PRINCIPLES OF PLANT LAYOUT
- MAJOR PROVISIONS IN ROAD PLANNING FOR MULTIPURPOSE SERVICE ARE:
- PLANT LOCATION FACTORS
- PRIMARY FACTORS
- 1. RAW-MATERIAL SUPPLY:
- 2. MARKETS:
- 3. POWER AND FUEL SUPPLY:
- 4. WATER SUPPLY:
- 5. CLIMATE:
- SPECIFIC FACTORS
- 6. TRANSPORTATION:
- A. AVAILABILITY OF VARIOUS SERVICES AND PROJECTED RATES
- 7. WASTE DISPOSAL:
- 8. LABOR:
- 9. REGULATORY LAWS:
- 10. TAXES:
- 11. SITE CHARACTERISTICS:
- 12. COMMUNITY FACTORS:
- 13. VULNERABILITY TO WARTIME ATTACK:
- 14. FLOOD AND FIRE CONTROL:
- EXPLANATION OF TERMS USED IN THE PROJECT REPORT
- 1. DEPRECIATION:
- 2. FIXED ASSETS:
- 3. WORKING CAPITAL:
- 4. BREAK-EVEN POINT:
- 5. OTHER FIXED EXPENSES:
- 6. MARGIN MONEY:
- 8. TOTAL LOAD:
- 9. LAND AREA/MAN POWER RATIO:
- PROJECT IMPLEMENTATION SCHEDULES
- INTRODUCTION
- PROJECT HANDLING
- PROJECT SCHEDULING
- PROJECT CONSTRUCTION SCHEDULE
- TIME SCHEDULE
- GINGER GARLIC PASTE MAKING MACHINES SUPPLIERS
- SUPPLIERS OF PACKAGING MACHINERY
- SUPPLIERS OF RAW MATERIALS
- SUPPLIERS OF GARLIC AND GINGER
- SUPPLIERS OF SODIUM BENZOATE
- SUPPLIERS OF XANTHAN GUM
- SUPPLIERS OF SODIUM CHLORIDE
- SUPPLIERS OF CITRIC ACID
- SUPPLIERS OF PRINTED LAMINATED POUCHES
Appendix
- 01. PLANT ECONOMICS
- 02. LAND & BUILDING
- 03. PLANT AND MACHINERY
- 04. OTHER FIXED ASSESTS
- 05. FIXED CAPITAL
- 06. RAW MATERIAL
- 07. SALARY AND WAGES
- 08. UTILITIES AND OVERHEADS
- 09. TOTAL WORKING CAPITAL
- 10. TOTAL CAPITAL INVESTMENT
- 11. COST OF PRODUCTION
- 12. TURN OVER/ANNUM
- 13. BREAK EVEN POINT
- 14. RESOURCES FOR FINANCE
- 15. INSTALMENT PAYABLE IN 5 YEARS
- 16. DEPRECIATION CHART FOR 5 YEARS
- 17. PROFIT ANALYSIS FOR 5 YEARS
- 18. PROJECTED BALANCE SHEET FOR (5 YEARS)
Frequently Asked Questions
Ginger garlic paste is primarily used as a cooking ingredient and condiment. It provides a convenient combination of fresh ginger and garlic that enhances flavor, aroma, and texture in a wide variety of dishes. It is widely used in household kitchens, restaurants, catering services, and food processing industries for preparing curries, marinades, sauces, ready-to-cook foods, and spice blends while reducing preparation time.
Demand is driven by the growing preference for convenient cooking solutions. Consumers increasingly seek ready-to-use ingredients that reduce preparation time without compromising taste. The widespread daily use of ginger and garlic in Indian cuisine, combined with the expansion of the processed food and food service sectors, continues to support demand for packaged ginger garlic paste.
The primary raw materials are fresh ginger and fresh garlic. Depending on the product formulation, food-grade preservatives, stabilizers, salt, acids, or gums may also be used to improve shelf life, consistency, and product stability. Proper selection of fresh, high-quality raw materials is essential for producing a consistent and safe finished product.
The manufacturing process generally includes washing, peeling, grinding or crushing, mixing according to the required formulation, and hygienic packaging. Depending on product specifications, preservatives or other approved ingredients may be incorporated before packaging. Maintaining cleanliness and quality control throughout production is essential to ensure product safety and shelf life.
Ginger garlic paste is used across multiple segments of the food industry. Besides household consumption, it is widely utilized by restaurants, hotels, catering businesses, packaged food manufacturers, ready-to-eat meal producers, frozen food processors, and institutional kitchens. Its convenience and consistent quality make it suitable for commercial-scale food preparation.
Quality standards help ensure that the product is safe, hygienic, and consistent. Manufacturers should follow applicable food safety specifications, maintain sanitary processing conditions, use quality raw materials, and package the product appropriately. Compliance with recognized quality requirements improves consumer confidence and supports successful commercial production.
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