Detailed Project Report (DPR) on ginger powder

GINGER POWDER

[CODE NO.3798] 

Ginger is an ancient medicinal plant belonging to Zingiberaceae family which is officially known as Zingiber officinale Rosc and it is indigenous to south-eastern Asia (Purseglove et al., 1981). It is one of the earliest known treasured spices esteemed for its pungency and aroma, viewed as a healing gift from God by Indian Ayurvedic systems. Since a very long time ginger is known for its medicinal value as a digestive aid, spiritual beverage, aphrodisiac, antiemetic, anticancer, anti-platelet, antimicrobial, anti-parasitic, anti-oxidant, antiinflammatory, analgesic, hepato-protective, and immune stimulating properties (Malhotra and Singh, 2003). India is the largest producer and consumer of ginger contributing about 31% of total global production followed by China, Nepal, Indonesia, Nigeria, and Thailand. In the countries such as Canada, U.K, U.S.A. ginger is used in soft drink manufacturing industry, baking industry and meat processing industry up to a great extend but it rarely used for cooking. Ginger brine is most popular in Japan.

Orissa, Kerala, Karnataka, Arunachal Pradesh, West Bengal, Sikkim and Madhya Pradesh are the major ginger producing states in India. Among which Kerala contribute 33 per cent to the total production by which it has prove to be the largest ginger producing state in India (Gupta, 2008). Cochin ginger and Calicut ginger are the popular Indian ginger varieties in the world market. India produces 6,83,000 tons of ginger per annum that is almost 1/3rd of world‟s total production (FAO). 30 per cent of total production of ginger in India is transferred to dry ginger, 50 per cent is taken as fresh or green ginger and the rest part is used as seed materials. Kerala is the largest producer of dry ginger in India, which has taken a major share in export. 

Ginger one of the oldest and most important spices, consists of the prepared and semi-dried rehizones of zinziber officinale Hoscoe belonging to family zingiber areas. The rehizones known in the trade as hands or race reach the spice trade either with the outer cortical layer intact (coated of unscrapped ginger) or the outer cost partially or completely removed (uncoated or scraped ginger). The remove their appearances, some singer of particular grades are bleached also by various means one among which is called lime giving rise to process lining.

Ginger possesses a warm pungent taste and pleasant small, hence its wide use as flavourant in numerous food preparations and beverages, savory dishes and curries, baked food confectionery, ginger bread, soup pickles and many other soft drinks, like most pungent spices, ginger is consumed all over the world, particularly in tropical and warm countries. It dilates the superficial vesicles of the skin, resulting first in the feeling of warmth, then in the increased activity of glands and perspiration and finally in a marked cooling effect on the skin.

The odour of rehizone is caused by the presence of a volatile oil (1 to 35), which can be, isolated by steam distillation of the combinated spice. The pungent principles, on the other hand are non volatile and must be extracted with peroolation with a suitable solvent, which procedure yields the so called oleoresin of ginger. Since the essential oil are contained chiefly in the epidermal tissue, great care should be taken in peeling, and excessive scraping must be avoided indeed unpeeled ginger, constitute a more suitable raw material for distillation purpose than peeled ginger.

COST ESTIMATION

Plant Capacity                                      500 Kg/day

Land & Building (500 sq.mt.)            Rs. 72.00 Lac    

Plant & Machinery                             Rs. 20.50 Lac 

Working Capital for 1 Month         Rs. 21.90 Lac 

Total Capital Investment                  Rs. 1.20  Cr 

Rate of Return                                   30%

Break Even Point                               63%

• INTRODUCTION
• USES AND APPLICATION
• PROPERTIES
• INDIAN GINGER
• CALICUT GINGER
• COMPOSITION OF DRY GINGER/GINGER POWDER
• MARKET OVERVIEW OF GINGER PROCESSING
• BREAKUP BY FORM
• BREAKUP BY END USE
• BREAKUP BY DISTRIBUTION CHANNEL
• IMPORTERS OF GINGER AND ITS PRODUCTS
• UNITED STATES OF AMERICA
• CANADA
• FRANCE
• NETHERLAND
• FIRMS
• FEDERAL REPUBLIC OF GERMANY
• JAPAN
• NEW ZEALAND
• INDIAN PRODUCTION OF GINGER
• INTERNATIONALLY ACCEPTED PRODUCTS OF GINGER
• DRIED GINGER
• GINGER POWDER
• GINGER PASTE
• GINGER SYRUP
• GINGER OIL
• GINGER OLEORESIN
• PRESERVED GINGER
• NUTRIENT COMPOSITION AND BENEFICIAL QUALITY OF GINGER
• BENEFICIAL QUALITY OF GINGER
• GINGER AND IT’S FORM
• FORMS OF GINGER FORMS OF GINGER
• FLAVORING APPLICATIONS OF GINGER
• CULINARY
• GINGER BREAD
• GINGER BISCUITS, COOKIES, AND CAKES
• GINGER DRINKS
• GINGER WINE
• GINGER TEA
• GINGER SYRUP
• GINGER COFFEE
• GINGER CANDY
• MANUFACTURING PROCESS OF GINGER POWDER
• PROCESS FLOW DIAGRAM OF GINGER POWDER
• PROCESSING OF GINGER
• THE PRIMARY PRODUCTS OF GINGER RHIZOMES ARE
• PROCESSING OF FRESH GINGER
• PEELING METHOD FOR LARGE SCALE PRODUCTION
• MAINLY TWO METHODS ARE FOLLOWED FOR GINGER PROCESSING
• QUALITY CHARACTER REQUIREMENTS OF DRIED GINGER
• FACTORS INFLUENCING GINGER QUALITY
• SEQUENCES IN GINGER PROCESSING
• CLEANING
• SORTING
• PEELING
• SLICING
• DRYING
• GRADING AND PACKAGING
• PROCESSING DETAILS OF DRIED GINGER
• THERE ARE TWO IMPORTANT FACTORS TO CONSIDER WHEN 
•    SELECTING GINGER RHIZOMES FOR PROCESSING
• MAKING DRIED GINGER
• THE PROCESS FOR DRIED GINGER
• QUALITY ASSURANCE OF DRIED GINGER
• THESE QUALITIES ARE INFLUENCED BY A COMBINATION OF PRE 
•    AND POST-HARVEST FACTORS
• GRADING
• THERE ARE SEVERAL FORMS OF DRIED RHIZOME, WHICH 
•    ARE DESCRIBED BELOW
• GRINDING
• PACKAGING
• STORAGE
• RAW MATERIALS
• RAW MATERIAL VARIETIES
• PROPERTIES OF RAW MATERIAL
• SOURCES OF RAW MATERIAL
• PLANT LAYOUT (ROUGH SKETCH DIAGRAM)
• PRINCIPLES OF PLANT LAYOUT
• PLANT LOCATION FACTORS
• EXPLANATION OF TERMS USED IN THE PROJECT REPORT
• PROJECT IMPLEMENTATION SCHEDULES
• SUPPLIERS OF RAW MATERIALS
• SUPPLIERS OF PLANT AND MACHINERY
• SUPPLIERS OF GINGER SLICING MACHINE
• SUPPLIERS OF GINGER WASHER
• SUPPLIERS OF GINGER PEELING MACHINE
• SUPPLIERS OF MICRO PULVERIZER (S.S)
• SUPPLIERS OF TRAY DRYERS
• SUPPLIERS OF PACKAGING MACHINE
• SUPPLIERS OF LABORATORY EQUIPMENTS
• SUPPLIERS OF INSTRUMENTATION & PROCESS CONTROL EQUIPMENTS

APPENDIX – A:

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)