Ginger and Garlic Paste (Capacity: 400/Day)

GINGER AND GARLIC PASTE (CAPACITY: 400/DAY)

[EIRI/EDPR/4711] J.C.: 2931XL

INTRODUCTION

Ginger garlic paste is one of the essential ingredients in Indian cuisines. It is added to almost all of the Non-vegetarian preparations and a few vegetarian dishes in Hyderabadi cuisine. Ginger and Garlic Paste is mainly used as a condiment in various food preparation. Additionally, it dominates the cooking paste market.

Ginger garlic paste is one of the primary cooking ingredients. In all the regions of the state, garlic and ginger are grown abundantly and consumed as such. Additionally, people consume it daily, in every house. In present days, customers are more attracted to instant foods, instant mixes, spices etc.

Garlic & Ginger paste are very versatile products which are used extensively in Food Industries.

Garlic is one of the important species coming into Allium group, whose botanical name is A. Sativum.

A hardy perennial, 60 cm in height, native to Central Asia and cultivated all over India. Bulbs made up of cloves; leaves long, flat, acute, sheathing the  lower half of stem; scrape slender, smooth, shining, swathes long, beaked, enclosing heads bearing solid bulbils; flowers small, white, prolonged into leafy points.

History and Origin:-  Garlic is native to the mountainous regions of  central Asia from where it spread in prehistoric times to the Mediterranean region. Clay models of garlic have been excavated in Egypt. It reached China at an early age and was probably carried to the western hemisphere by the Spanish, the Portuguese, and the French. It has been suggested that the wild ancestor of garlic was a flowering form producing seeds on aerial bulbils. Under different soil and climatic conditions and due to different methods of cultivation in the ancient centers of civilization different varieties arose. The non-flowering varieties are thought to have arisen as a result of interference with the natural life cycle caused by storage.

COST ESTIMATION

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%

CONTENTS

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 – 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)