PAN MASALA
[CODE NO.3685]
Pan masala is a mouth freshener with catechu, chuna, flavouring agents and perfumery compounds etc. It refreshens the mouth and gives the feeling of cold in throat when taken in small amount. Pan Masala tobacco is chewed either with pan or directly without any other thing. Zarda of various grades, specified by different numbers, constitutes different proportions of zarda in tobacco. The higher the grade number of zarda panmasala, the higher it will contain zarda content. Zarda if taken in high dose is injurious to health and gives the feeling of laziness and unconsciousness. Kimam is the sweetened masala, usually taken by peoples who are not in regular routine of chewing tobacco. It is generally a mouth freshener and believed to increase appetite by improving digestion system.
The custom of chewing breath fresheners after meals has a very long history, particularly in India. Pan Masala is a balanced mixture of areca nuts (also known as supari), catechu, cardamom, lime, flavouring agents and some natural perfuming materials. It is widely used to remove the bad odour of the mouth by providing a fresh breath and comes in attractive user-friendly packets and containers. Despite its growing demand in rural areas, pan masala is gaining prominence in urban areas of India. Factors like its immense popularity, constantly increasing disposable incomes, convenient packaging, aggressive advertising campaigns by manufacturers and the large-scale switching of consumers from tobacco products to pan masala are currently encouraging the growth of pan masala market. According to IMARC group, the Pan Masala market has reached values worth around INR 31,000 Crores in 2015 growing at a CAGR of 17% during 2008-2015.
COST ESTIMATION
Plant Capacity 250 Kg/Day
Land & Building (500 sq.mt.) Rs. 63 Lac
Plant & Machinery Rs. 98 Lac
Working Capital for 2 Months Rs. 2.07 Cr
Total Capital Investment Rs. 3.80 Cr
Rate of Return 48%
Break Even Point 42%
INTRODUCTION
USES & APPLICATION
CHEWING TOBACCO
BETEL QUID TOBACCO
FIGURE- BETEL QUID CONSTITUENTS
FIGURE- PLAIN TOBACCO LEAVES USED IN BETEL QUID
ZARDA
FIGURE- SOME OF THE ZARDA BRANDS MADE IN BANGLADESH.
FIGURE- KIWAM
BETEL QUID MASALA (BETEL QUID)
FIGURE- BRANDED PANMASALA
SPECIFICATION OF ZARDA
1 SCOPE
2 REFERENCES
3 REQUIREMENTS
4 PACKING
5 MARKING
6 SAMPLING
7 TESTS
SAMPLING OF FLAKE TYPE CHEWING TOBACCO (ZARDA)
A-L GENERAL REQUIREMENTS OF SAMPLING
A-2 SCALE OF SAMPLING
A-3 PREPARATION OF SAMPLES
A-4 NUMBER OF TESTS
A-5 CRITERIA OP CONFORMITY
OVERVIW OF PAN MASALA IN INDIA
NO JUMPING THE GUN
PIGGYBACKING
GPI IS LEVERAGING ON ITS STRONG NETWORK OF LOCAL SHOPS
INVEST AND INVEST MORE
PRESENT MANUFACTURE OF PAN MASALA AND RELATED PRODUCT
COMPANIES INVOLVED IN MANUFACTURE OF PAN MASALA AND RELATED PRODUCTS PAN MASALA MANUFACTURING
CESS LIKELY ON PAN MASALA AT MANUFACTURING STAGE
LEADING COMPANIES AND POPULAR BRANDS
EXPORT DATA OF PAN MASALA
INDIAN EXPORT DATA OF RAJNIGANDHA PAN MASALA
EXPORT DATA OF ZARDA
PAN-MASALA EXPORT
MARKET POSITION WITH DEMAND
INSTALLED CAPACITY, PRODUCTION AND CAPACITY UTILIZATION OF PAN MASALA
APPARENT CONSUMPTION OF PAN MASALA
ESTIMATED DEMAND
DEMAND & SUPPLY GAP
OVERVIEW OF TOBACCO IN INDIA
PRESENT MANUFACTURERS/EXPORTERS OF PAN MASALA
FORMULATION OF PAN MASALA
FORMULATION OF PAN MASALA (RAJNIGANDHA TYPE)
OTHER FORMULATIONS OF PAN MASALA
FORMULATION OF PAN MASALA
FORMULATION OF PAN MASALA (MEETHA)
PAN MASALA FORMULATIONS
PERFUME FOR PAN MASALA (SWEET)
FORMULATION OF PERFUMES:
MANUFACTURING PROCESS OF PAN MASALA (RAJNIGANDHA TYPE)
PROCESS FLOW DIAGRAM FOR MANUFACTURING OF PAN MASALA (RAJNIGANDHA TYPE)
FORMULATION OF ZARDA
MANUFACTURING PROCESS OF ZARDA
PROCESS FLOW DIAGRAM FOR ZARDA
POUCH FILLING
THE INFORMATION SUBSCRIBED ON THE PACKING IS AS BELOW:-
ATTAR AND PERFUMES
PREPARATION OF INGREDIENTS
1. KUTCH:
2. LIME:
3. BETAL NUTS:
4. CARDAMOM:
DETAILS OF TOBACCO PROCESSING
CURING TOBACCO LEAVES
AIR-CURED TOBACCO LEAVES
FLUE-CURED TOBACCO LEAVES
SUN-CURED TOBACCO LEAVES
FERMENTING (A.K.A. SWEATING) TOBACCO LEAVES
STACKING
KILN FERMENTING
PLANT LAYOUT
TURN-KEY PROJECT CONSULTANT/TECHNOLOGY SUPPLIER:
SUPPLIERS OF RAW MATERIALS
MENTHOL
FLAVOURS/COLOURS/PRESERVATIVES/ESSENCE & EMULSIONS
FOOD COLOURS
MANUFACTURER OF SUGAR
MANUFACTURERS OF SMALL TIN CONTAINERS
SUPARI/BETELNUTS
KATHA FOR PAN MASALA
SANDALWOOD OIL
PERFUMES/FLAVOURS
SUPPLIERS OF PLANT & MACHINERY
MIXER FOR PAN MASALA
PAN DRYER
TESTING EQUIPMENT
PULVERIZER
WEIGHING BALANCE
POUCH PACKING MACHINE
TANKS
PAN MASALA MACHINE
SUPARI MACHINE
COMPLETE FOOD PACKAGING MACHINERY
SIEVE SUPPLIERS
FOOD MIXER
DRYER
FILTERS
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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