Detailed Project Report on pan masala (flavoured) pan masala (meetha)

PAN MASALA (FLAVOURED) PAN MASALA (MEETHA)

[CODE NO.4292] 

Pan Masala is a balanced mixture of areca nuts (also known as supari), catechu, cardamom, lime, flavoring agents and some natural perfuming materials. It is widely used to remove the bad odor of the mouth by providing a fresh breath and comes in attractive user-friendly packets and containers.

A herb, nut, and seed mixture that is commonly served in India. Pan Masala is most often considered to be an item to aid digestion or used as a breath freshener for use after consuming highly spicy meals. 

A typical mixture of Pan Masala will contain fennel seeds as the base ingredient as well as sugar coated seeds that may include sesame, fennel, and coriander seeds. Mint leaves, cardamom, powdered lime, pure menthol, catechu, betel nuts, areca nuts, and other flavorings may also be added to the mixture. When eaten following a meal, chewing the ingredients releases flavors that are refreshing to the mouth and digestive system.

Now days Pan Parag, Prince Gutka, Pan Mayur, Darbari type, Tambul, Maruti, Pan Bahar, Rajni Gandha, Manik Chand and number of other brands pan masalas are commonly used. The sale and marketing of Pan Masala is increasing day by day. It is very clear from the fact that wherever you go in the market, in the town, in a village you will find some panwari shops around everywhere in every mohalla and in every street. As the sale of pan and Pan Masala is increasing there is enough scope for starting the manufacture of Pan Masala on a small scale. It is being manufactured by various trade names like Pan Bahar, Pan Parag, Pan Mayur, Darbari Pan Masala, Manoranjan pan Masala, Tambul Pan Masala, Rajni Gandha Pan masala Santoor Pan masala etc. Powder form pan masala is made under various trade names now a day and are widely used. 

Pan Masala a is widely used for removing bad odour to impart a pleasant feeling, For scenting the breath in order to impart a pleasant feeling, For serving the guests, friends and in the parties and functions, As a substances for tobacco chewing and for smoking, It can be used in the Hotel and restaurants. Properties of Pan Masala It should not produce irritation effects in the mouth, It should cool the mouth, It should have scented affect in the mouth & NO excess of lime should be in the pan Masala. Market Survey Now days pan Masala has very good market demand due to customer's habit. There is very good scope of pan masala. Actually on pan masala market data is not available but tobacco based product has market survey data. Basically pan masala is a substitute of tobacco products. 

Users of tobacco products largely converted to use pan Masala. The major factors contributing to tobacco consumption have been global population and income growth. Tobacco is consumed mainly by the adult population and about 70 percent of world population is over 15 years of age. Per adult tobacco consumption, however, is on the decline in both the developing and developed countries. This significant development, however, is concealed by the fact that overall world tobacco use is expanding with population. 

It is intended to prepare a Feasibility Report to install a Pan Masala & Zarda Manufacturing Unit with an installed capacity of 1,50,000 Kg/Year as a Green Field Project.

The initial startup capacity utilization is as per table below:

Products                      UOM Quantity

  Flavoured Pan Masala Kg 75000

Pan Masala (Meetha) Kg 30000

Total                Kg 105000

COST ESTIMATION

Plant Capacity                                  350 Kg./Day

Land & Building (1165 sq.mt.)  Rs. 1.13 Cr

Plant & Machinery                             Rs. 50 Lac

Working Capital for 1 Month          Rs. 1.96 Cr

Total Capital Investment                  Rs. 3.70 Cr

Rate of Return                                    14%

Break Even Point                               77%

• • INTRODUCTION
  
• • USES & APPLICATION
• • SPECIFICATIONS
• • MARKET OVERVIEW 
• • PRESENT MANUFACTURERS/EXPORTERS 
• • FORMULATION 
• • RAW MATERIALS
• • MANUFACTURING PROCESS STEPS/PROCESS SCHEMATIC
• • PLANT & MACHINERY
• • SUPPLIERS OF RAW MATERIALS
• • SUPPLIERS OF PLANT & MACHINERY
• • PLANT LOCATION FACTORS
• • WASTE GENERATION & MANAGEMENT/GREEN BELT
• • ANTICIPATED ENVIRONMENTAL IMPACTS
• • MITIGATION MEASURES (PROPOSED)
• • HSE REQUIREMENTS
• • SAFETY & OCCUPATIONAL MEASURE 
• • PROPOSED IMPLEMENTATION SCHEDULE
• • PROJECT FINANCIALS
• • PRELIMINARY PLANT LAYOUT

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)