Industry Overview
Pan Masala is a traditional mixture of areca nut (supari), catechu, cardamom, lime, flavouring agents and natural perfuming materials. It is commonly consumed as a mouth freshener and is also associated with post-meal use, particularly after spicy foods. Depending on the formulation, ingredients may include fennel, sesame, coriander, mint, cardamom, menthol, catechu, betel nut and other flavouring materials.
The report covers pan masala and related products including zarda, qiwam (kimam) and betel quid tobacco, along with their ingredients, formulations, processing methods, specifications, packaging and market position. It also discusses the distinction between tobacco-containing products and pan masala, as well as the reported health concerns associated with chewing tobacco and related preparations.
Pan masala is marketed in a variety of forms, including powder and packaged products, and the report identifies numerous established trade names and brands. The project examines the potential for manufacturing pan masala on a small scale, supported by sections covering raw materials, manufacturing processes, plant and machinery, manpower, suppliers, plant location factors, industrial policy, applicable laws, market demand, production and capacity utilization. The report also provides project economics, formulations, equipment details and supporting photographs relevant to establishing a pan masala manufacturing unit in Assam.
Cost Estimation
| Particular | Value |
|---|---|
| Plant Capacity | 1000 Kg./Day |
| Land & Building (1500 sq.mt.) | Rs. 1.24 Cr |
| Plant & Machinery | Rs. 34 Lac |
| Working Capital for 1 Month | Rs. 24.72 Cr |
| Total Capital Investment | Rs. 26.61 Cr |
| Rate of Return | 54% |
| Break Even Point | 20% |
Content Index
- INTRODUCTION
- PROJECT LOCATION – ASSAM
- MAP
- CLIMATE
- INDUSTRY
- TRANSPORTATION
- USES & APPLICATION
- CARCINOGENIC EFFECT OF PAN MASALA
- 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.
- QIWAM (KIMAM)
- PASTE IS PLACED IN THE MOUTH AND CHEWED. ALSO USED IN BETEL QUID.
- FIGURE- KIWAM
- BETEL QUID MASALA (BETEL QUID)
- 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-5 CRITERIA OP CONFORMITY
- MARKET POSITION OF INDIA
- PROPERTIES AND APPLICATIONS
- 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 OVERVIEW 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
- FORMULATION OF PAN MASALA (RAJNIGANDHA TYPE)
- OTHER FORMULATIONS OF PAN MASALA
- FORMULATION OF PAN MASALA (MEETHA)
- PAN MASALA FORMULATIONS
- PERFUME FOR PAN MASALA (SWEET)
- FORMULATION OF PERFUMES:
- INGREDIENTS OF PERFUMES ARE MENTIONED HERE UNDER:
- 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
- PROCESS OF MANUFACTURE:-
- 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
- SUPPLIERS OF RAW MATERIALS
- SUPPLIERS OF MENTHOL
- SUPPLIERS OF FLAVOURS/COLOURS/PRESERVATIVES/ESSENCE & EMULSIONS
- SUPPLIERS OF FOOD COLOURS
- MANUFACTURER OF SUGAR
- MANUFACTURERS OF SMALL TIN CONTAINERS
- SUPPLIERS OF SUPARI/BETELNUTS
- SUPPLIERS OF KATHA FOR PAN MASALA
- SUPPLIERS OF SANDALWOOD OIL
- SUPPLIERS OF PERFUMES/FLAVOURS
- SUPPLIERS OF PLANT & MACHINERY
- SUPPLIERS OF MIXER FOR PAN MASALA
- SUPPLIERS OF PAN DRYER
- SUPPLIERS OF TESTING EQUIPMENT
- SUPPLIERS OF PULVERIZER
- SUPPLIERS OF WEIGHING BALANCE
- SUPPLIERS OF POUCH PACKING MACHINE
- SUPPLIERS OF TANKS
- SUPPLIERS OF PAN MASALA MACHINE
- SUPPLIERS OF SUPARI MACHINE
- SUPPLIERS OF COMPLETE FOOD PACKAGING MACHINERY
- SUPPLIERS OF SIEVE SUPPLIERS
- SUPPLIERS OF FOOD MIXER
- SUPPLIERS OF DRYER
- SUPPLIERS OF FILTERS
- MANPOWER
- GENERAL
- BASIS OF ESTIMATION
- PLANT LOCATION FACTORS
- PRIMARY FACTORS
- 1. RAW-MATERIAL SUPPLY:
- 2. MARKETS:
- 3. POWER AND FUEL SUPPLY:
- 4. WATER SUPPLY:
- 5. CLIMATE:
- 6. TRANSPORTATION:
- 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:
- 7. TERM LOANS:
- 8. TOTAL LOAD:
- 9. LAND AREA/MAN POWER RATIO:
- INDUSTRIAL POLICY
- ELIGIBILITY:
- INCOME TAX INCENTIVES AND STARTUP INDIA BENEFITS SUMMARY
- ♦ REGISTRATION OF A STARTUP WITH DPIIT:
- ♦ BENEFITS OF DPIIT RECOGNITION FOR STARTUP:
- LABOUR LAWS:
- ENVIRONMENT LAWS:
- KEY FEATURES OF THE FUND OF FUNDS ARE HIGHLIGHTED BELOW:
- ♦ STARTUP INDIA HUB:
- 2 STARTUP INDIA HU
- ♦ TAX INCENTIVES TO START-UPS AS PER INCOME TAX ACT, 1961:
- ♦ TAX ON INCOME OF CERTAIN DOMESTIC COMPANIES:
- ♦ TAX ON INCOME OF NEW MANUFACTURING DOMESTIC COMPANIES:
- ♦ SPECIAL PROVISION IN RESPECT OF SPECIFIED BUSINESS.
- ♦ CAPITAL GAIN ON TRANSFER OF RESIDENTIAL PROPERTY NOT TO BE CHARGED IN CERTAIN CASES.
- ♦ CARRY FORWARD AND SET OFF OF LOSSES IN CASE OF CERTAIN COMPANIES:
- ♦ DIRECT PAYMENT:
- > TDS UNDER SALARY:
- ♦ NOTICE OF DEMAND:
- RAW MATERIAL PHOTOGRAPHS
- BETAL NUT (PROCESSED) 163
- LIME PURIFIED POWDER
- CATECHU (IST GRADE)
- CARDAMON SEED (SMALL)
- MULETHI
- SANDAL WOOD OIL
- KEWARA OIL
- ROSE OIL
- SAFFRON ESSENTIAL OIL
- PERFUME
- MACHINERY PHOTOGRAPHS
- BETELNUT CUTTING MACHINE
- ROASTER WITH DIGITAL TEMPERATURE
- MICRO PULVERIZER
- TRAY DRYER
- DEHUMIDIFIER
- BIBBON BLENDER MADE OF SS-316
- VIBRATORY SIEVING MACHINE
- TOBACCO PROCESSING MACHINE WITH CUTTER, VIBRATORY SIEVE ETC
- ROTOGRAVURE PRINTING MACHINE
- SOAKING TANK
- POUCH FILLING & SEALING
- WEIGHING MACHINE (PLATFORM TYPE)
- PRODUCT PHOTOGRAPHS
- PAN MASALA POUCHES
- ZARDA IN POUCHES
- PAN MASALA (RAJNIGANDHA TYPE)
- PAN MASALA (MEETHA)
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
Pan masala is generally made from a blend of areca nut, catechu, cardamom, lime and flavouring or perfuming ingredients. Depending on the formulation, additional ingredients may include fennel, sesame, coriander, mint, menthol and other flavouring materials. The exact formulation varies by product and manufacturer. The report covers several pan masala formulations, including Rajnigandha-type and meetha preparations, along with perfume formulations and preparation of individual ingredients.
The manufacturing process generally involves preparation and processing of raw materials, followed by controlled mixing, sieving, drying where required, flavour or perfume addition, and packaging. Equipment used can include betelnut cutting machines, roasters, pulverizers, tray dryers, ribbon blenders, vibratory sieving machines and pouch filling and sealing equipment. The precise sequence depends on the formulation and product specifications. The report includes a manufacturing process and process flow diagram for a Rajnigandha-type pan masala.
A pan masala manufacturing plant can require raw-material preparation, processing, blending, drying, sieving, weighing and packaging equipment. The machinery listed in the report includes a betelnut cutting machine, roaster with digital temperature control, micro pulverizer, tray dryer, dehumidifier, SS-316 ribbon blender, vibratory sieving machine, soaking tank, weighing machine and pouch filling and sealing equipment. Additional machinery may be required depending on the product range, production method, packaging format and quality-control requirements.
Common raw materials include processed areca nut, purified lime powder, catechu and cardamom, together with selected flavouring and perfuming materials. The report specifically lists mulethi, sandalwood oil, kewara oil, rose oil, saffron essential oil and perfume among the raw-material and ingredient photographs. Other formulation-specific ingredients may also be used. Consistent sourcing, quality testing, storage and controlled handling of ingredients are important for maintaining product quality and formulation uniformity.
Plant location should be selected after considering raw-material availability, market access, power and fuel supply, water availability, climate, transportation, waste disposal, labour, regulatory requirements, taxes, site characteristics, community factors and fire or flood risks. The report identifies these as primary plant-location factors. A suitable site should also support efficient movement of raw materials and finished products while providing adequate infrastructure for manufacturing, storage, quality control, employee facilities and statutory compliance.
Yes, the report includes several sections covering the market position, demand, production and export aspects of pan masala and related products. These include market overview with demand, installed capacity and capacity utilization, apparent consumption, estimated demand, demand and supply gap, present manufacturers and exporters, export data of pan masala, Indian export data of Rajnigandha pan masala, export data of zarda and pan-masala export. These sections are intended to support assessment of the commercial environment for the proposed manufacturing project.
Yes, the report includes sections on industrial policy, eligibility, labour laws, environment laws and income-tax incentives and Startup India benefits. It also discusses regulatory laws as a plant-location consideration and includes specifications and sampling-related material for zarda. Because requirements for tobacco, areca-nut and food-related products can depend on the product category and applicable jurisdiction, project implementation should be reviewed against the regulations and approvals applicable at the time of establishment and operation.
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