ONION, GARLICS & GINGER DEHYDRATION PLANT
[EIRI/EDPR/1567] (J.C.:363)
INTRODUCTION
Garlic is one of the important species coming into Allium group, whose botanical name is A. Sativum.
A hardy perennial, c60 cm in height, native to Central Asia and cultivated all over India. Bulbs made up of cloves; leaves long, flat, acute, sheahing the lower half of stem; scape slender, smooth, shining, spathes long, beaked, enclosing heads bearing solid bulbils; flowers small, white, prolonged into leafy points.
Garlic Growing States:-
Garlic is grown in the following states in our countries.
1. Gujarat 8. Tamil Nadu
2. Madhya Pradesh 9. Karnataka
3. Orissa 10. Punjab
4. Uttar Pradesh 11. Andhra Pradesh
5. Rajasthan 12. Jammu & Kashmir
6. Haryana 13. Others.
7. Bihar
Garlic Powder:-
Garlic powder as such, is more handy for culinary as well as medicinally purposes. Garlic can be economically converted into powder, using the technique developed by the central food technological, Mysore. For preparing garlic powder, hot-air drying by the through flow method is preferred, as it is more economical and time-saving. The critical temperature for dehydration of garlic being 60o, the temperature during dehydration should be less than 60o. Maintenance of low moisture, packing of the powder in hermetically sealed containers and storage at low temperatures (0-2o) are essential to prevent non-enzymatic browning of garlic powder.
Ginger
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 60 MT/Day
Land & Building (12,000 sq.mt.) Rs. 6.34 Cr
Plant & Machinery Rs. 9.00 Cr
Working Capital for 1 Month Rs. 18.04 Cr
Total Capital Investment Rs. 34.75 Cr
Rate of Return 65%
Break Even Point 27%
CONTENTS
INTRODUCTION
COMPOSITION & PROPERTIES
USES AND APPLICATION
B.I.S. SPECIFICATION
PROPERTIES OF GINGER
MARKET SURVEY
EXPORT OF ONIONS FROM INDIA
PRESENT MANUFACTURERS/EXPORTERS AND SUPPLIERS OF ONION POWDER
PRESENT MANUFACTURERS OF GARLIC DEHYDRATED (FLAKES/POWDER)
VARIETIES OF GINGERS
PROPERTIES OF RAW MATERIAL
MANUFACTURING PROCESS OF GARLIC POWDER
FLOW DIAGRAM FOR GARLIC FLAKES
STATES WHICH SUPPLY RAW MATERIAL (GARLIC BULB)
PROCESS OF MANUFACTURE OF ONION POWDER
DEHYDRATION METHOD AND DEHYDRATOR
FLOW SHEET FOR ONION DEHYDRATION
MANUFACTURING PROCESS OF GINGER DEHYDRATION
PROCESS FLOW SHEET
DETAILS OF DEHYDRATED PRODUCTS
SIGNIFICANCE OF DEHYDRATION
DRYING TIME AND DRYING CONDITION OF FRUITS & VEGETABLES
PROCESS DESCRIPTION FOR DEHYDRATED FRUITS & VEGETABLES
PACKAGING AND STORAGE TECHNIQUE
PLANT LAYOUT
PRINCIPLES OF PLANT LAYOUT
PLANT LOCATION FACTORS
EXPLANATION OF TERMS USED IN THE PROJECT REPORT
PROJECT IMPLEMENTATION SCHEDULES
ADDRESSES OF RAW MATERIAL SUPPLIERS
SUPPLIERS OF PLANT AND MACHINERY
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)
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