Detailed Project Report on spices industry and pre mix masala

SPICES INDUSTRY AND PRE MIX MASALA 

 [CODE NO.4313] 

Spices which are basically plant products, have a definite role to play in enhancing the taste flavour, relish or piquancy of any food; most of the spices are pagrant, aromatic and pangent. They comprise seeds, bartes, rhizome, leaves fruits and other parts of plants, which belong to varigated species  and genera  since time immorial, India in renamed to be the  have  of spices. Most important spices like black pepper (king of spices) cardamom  (queen of spices) cardamom (queen of  spices),  ginger, chilies  and  turmeric, which are produced in  India  import  it great  reputation,  and  these constitute.  The major group  of spices.  In  the  list of spices, clave,  nutmeg,  cinnamon  and cassia  are known as tree spices, However , spices  like  fennel, fenugreek,  garlic, onion, coriander, cumin,  vanilla,  saffron; etc.

There are a number of spices used along with food, namely;

1. Common Salt, 2. Coriander, 3. Chill, 4. Haldi, 5.  Ajwain & Maithee, 7.Onion and so on; These spices are not used are at  a time.  For preparation of any dish may be Indian or European, may be vegetarian or non-vegetarian we use more than are  shice  for its preparation.  The combination of all the spices but  together for  the use of one particular dish as known as 'masala'  of  the spices,  the  bulk of the dry matter consists  of  carbohydrater, proteins, tannius, resins, volatile oil, fixed oil, for pigments, mineral,  elements,  etc.  These constituents differ  grately  in their  composition  and content in different spices.  They have varied physical and chemical properties. Due to this reason, the processing method of different spice, differ widely and required individual expertise in variety operation like curing, drying, cleaning, grading and packing.

Harvesting of each spice is done at a particular store of maturity in a particular manner suitable for it avoiding any sort of damage before processing. It is transported to the processing centre as quickly as possible and stored properly before it is taken to up for processing.

USES AND APPLICATIONS

There are a large number of dishes used commonly and on special occasions; correspondingly, there may be large variety of Masala (spices) also.

However, the purpose or use of spices (a MASALAS) in dishes is twofold - and being the appetizer and the other being taste and appearance.

Spice has a definite roll to play in enhancing the taste and flavour of any forcs. A dish of spices adds individuality to standardized fords, traditional or modern.

In the indigenous system of medicine in India, spices are used widely. But, till recently, there was a prejudice in many foreign countries that spices are injurious  to health. Fortunately, this view has been contradicted recently by research workers in India and abroad.

Most of the spices are carminative, digestive, stimulant, stanachic, resolvent,  antieperiodic, etc. Spices are now considered as the natural and necessary component of daily nutrition.

Imagine your food without any spices. Unimaginable, is it? We can easily put it this way; wherever you find an Indian you will find spices. No wonder, when food giants from across the world come to India, they have to add an Indian twist to their menu.

Right from the kitchen and medicinal uses in homes spices have an important role to play in different places. As India is blessed with a varied climate each of its state produces some spice or the other. No wonder why spices are used so extensively for cooking in India. Not only in India but also in some other countries spices are considered to be of great use.

Apart from adding colour, flavour and taste, consumption of spices provide infinite health benefits. You can be more creative in use of spices if you know its uses better. Some may be a substitute for your costly beauty products and even medicines. Have a quick overview of Indian spices, their uses and benefits

 Spices Uses Benefits

Asafoetida (Hing) It is used for seasoning food especially snacks and has medicinal uses. A good remedy for whooping cough and stomach ache caused due to gas.

Bay leaf (Tez Patta) It is used in cooking to add a specific flavour to food. It also has some medicinal properties. Bay leaf oil possesses antifungal and anti bacterial

Cardamom (Elaichi) It is used in most of the Indian and other sweet dishes to give a good flavour and smell. It is also used widely in pharmaceutical sector. Helps to control bad breath and digestive disorder. A whole cardamom chewed is good for coping with diabetes.

Chilli (Lal Mirch) It is a main ingredient used for adding hot flavour to the food. The antioxidants present in chilli help to cope with cholesterol. It also helps burning calories

Cinnamon (Dalchini) It is used for mainly for seasoning food and preparing masalas It has medicinal uses too. It supports natural production of insulin and reduces blood cholesterol

Clove (Laung) It is used as a cooking ingredient mainly for seasoning or preparing Masalas. Clove oil is beneficial for coping with tooth ache and sore gums. It is also beneficial remedy for chest pains, fever, digestive problems, cough and cold.

Coriander (Dhaniya) Coriander leaves as well as coriander seeds are used in cooking. It also has some medicinal uses. It can be used externally on aching joints and rheumatism. It is also good for coping with soar throat, allergies, digestion problems, hay fever etc.

Cumin (Zeera) It is used for cooking and it also possesses medicinal properties. It is a good source or iron and keeps immune system healthy. Water boiled with cumin seeds is good for coping with dysentery.

Curry leaves(Curry Patta) It is used as a main ingredient for seasoning in some countries. It has many medicinal uses. These leaves are beneficial for reducing blood sugar. Each part of the plant provides some benefit or the other. The dried leaves are extensively used in herbal medicines.

Fenugreek (Methi) It is mainly used as a green leafy vegetable and seeds are used for seasoning and preparing Masalas. It also has medicinal uses. Fenugreek seed tea or sweet fudge is good for increasing breast milk. It also helpful for treating diabetes and lowering cholesterol

Garlic (Lassan) It is used for cooking as well as for the medicinal purpose. It is useful for coping with cough and cold. It also has antibiotic properties.

Ginger (Adrak) It is used for giving a specific flavour to food and has many medicinal uses. Helps to avoid digestive problems. It is beneficial for coping with cough and cold.

Mustard (Rye) It is used for seasoning as well as green leafy vegetable. The use of mustard oil is extensive in India but it is banned in some countries. Mustard oil is good for body massage and even for getting good hair. It consists of omega-3 fatty acids. It is an excellent source of iron, zinc, manganese, calcium, protein etc.

Nutmeg (Jaiphal) It is used in powdered form for garnishing and also for masala preparation. It is used in soaps, perfumes and shampoos. It can also be used for medicinal purpose. It is beneficial for the treatments of asthma, heart disorder and bad breath.

Pepper (Kaali Mirch) It is extensively used in cooking, especially for garnishing. It is has many medicinal uses too. It helps coping with cold, cough, infections etc. It helps to deal with muscle pains and digestive problems

Saffron (Zaffran/Kesar) It is used for cooking as well as in beauty products. It is mainly used in sweet dishes. It has good medicinal properties. It helps to cope with skin diseases. It is a good remedy for cough, cold and asthma.

Star anise (Chakra Phool) It is used in cooking and for medicinal purpose Star anise oil is beneficial for rheumatism. It is helpful for digestion and avoiding bad breath

Turmeric (Haldi) It is used in cooking and skin care products. It has wide range medicinal uses. It helps deal with skin problems. Turmeric powder can be used for healing cuts and wounds. It also makes coping with diabetes easier.

COST ESTIMATION

Plant Capacity                                   3 Ton/Day

Land & Building (10,800 sq.ft.)        Rs. 6.52 Cr

Plant & Machinery                             Rs. 61 Lac

Working Capital for 1 Month            Rs. 2.72 Cr

Total Capital Investment                  Rs. 9.97 Cr

Rate of Return                                    43%

Break Even Point                               35%

• INTRODUCTION
• THERE ARE A NUMBER OF SPICES USED ALONG WITH FOOD, NAMELY;
• USES AND APPLICATIONS
• B.I.S. SPECIFICATIONS
• METHOD OF TEST FOR SPICES AND CONDIMENTS
• SCOPE
• EXTRANEOUS MATTER
• GRINDING OF SAMPLE FOR CHEMICAL ANALYSIS
• PRINCIPLE
• TOTAL ASH
• APPARATUS
• DETERMINATION
• WATER-INSOLUBLE ASH
• ACID INSOLUBLE ASH
• PROCEDURE
• MOISTURE CONTENT
• TERMINOLOGY FOR SPICES AND CONDIMENTS
• SCOPE
• TERMINOLOGY
• TABLE -1 LIST OF SPICES AND CONDIMENTS
• SCENARIO OF SPICES IN INDIA
• SOME FLAVOURSOME INDIAN SPICES DATA
• MARKET OVERVIEW OF SPICE INDUSTRY
• INDIA MARKET
• TOP 10 SPICES (BY PRODUCTION 2019-2020)
• PRODUCTION VOLUME OF SPICES IN INDIA
• PRODUCTION PROJECT
• EXPORT MARKET OF SPICES & SPICE PRODUCTS
• EXPORT PROJECTIONS
• SIZE OF THE INDIAN INDUSTRY
• GLOBAL SPICE MARKET
• INDIAN PACKAGED SPICES MARKET
• PACKAGED SPICES MARKET – GROWTH PROJECTIONS
• PACKAGED SPICES MARKET – LANDSCAPE
• PACKAGED SPICES – MARKET SHARE
• PACKAGED SPICE INDUSTRY – KEY BRANDS
• INDIAN SPICES - BRANDED MARKET
• BRANDED PLAYERS
• TOP BRANDS
• 1. EVEREST MASALA
• 2. MDH
• 3. BADSHAH MASALA
• 4. EASTERN
• 5. CATCH
• 6. PRIYA
• 7. PUSHP
• 8. MTR
• INDIAN SPICE INDUSTRY – INVESTMENT LANDSCAPE
• INDIAN SPICE INDUSTRY - AN INVESTMENT DESTINATION
• COMPLETED DEALS
• INDIAN SPICE INDUSTRY - EXPERT VIEWS
• OUTLOOK OF SPICE MARKET
• THE MAJOR GROWTH DRIVERS
• EXPANSION OF GLOBALIZATION
• FOOD AND BEVERAGE INDUSTRY
• MARKETING OF SPICES IN INDIA
• COMPARATIVE ADVANTAGE
• HIGH DOMESTIC DEMAND
• DEMAND FOR SPICES FROM THE UPWARDLY MOBILE MIDDLE CLASS IS ON THE INCREASE
• LOW PRODUCTIVITY OF INDIAN SPICES
• POOR AVAILABILITY OF INPUTS
• NON-AVAILABILITY OF SUITABLE FERTILIZERS AND INFRASTRUCTURE
• LACK OF REAL TIME KNOWLEDGE
• MECHANIZATION OF SPICE PRODUCTION AND PROCESSING
• MARKETING TASK FOR INDIAN SPICES
• CHALLENGES IN MARKETING OF SPICES
• EFFORTS IN MARKETING DEVELOPMENT
• DEVELOPMENT OF TRANSPORT AND COMMUNICATION FACILITIES
• INSTITUTIONAL MARKETING
• MARKET INTELLIGENCE AND MARKET REGULATION
• EXTENSION OF VOLUNTARY/ COMPULSORY GRADING
• STABILIZING PRODUCTION AND ENSURING COMPETITIVE PRICES FOR EXPORTS
• VALUE ADDITION-THE CURRENCY FOR FUTURE
• IMPROVED PACKAGING AND BRANDING OF SPICES
• MANUFACUTRERS/SUPPLIERS/EXPORTERS OF SPICES
• IMPORTER OF SPICES
• FORMULATIONS OF PREMIX MASALA
• FORMULATIONS OF KITCHEN MASALAS
• FORMULATION OF KITCHEN KING MASALA
• FORMULATION OF PASTA MASALA
• BIRYANI/PULAV MASALA
• PIZZA MASALA
• NOODLE MASALA
• SANDWICH MASALA
• BHELPURI MASALA
• CHAAT MASALA
• PUNJABI GARAM MASALA
• FORMULATIONS AND PROCESS OF MANUFACTURE OF SPICES
• SOUTH INDIAN CURRY
• FISH MASALA
• FISH KABAB MASALA
• FISH PULAO MASALA
• POTATO MEAT PURI MASALA
• MASALA FOR RICE OF FISH
• PICKLE MASALA (MANGO)
• THANDAI - POWDER
• CHAT MASALA
• FISH - MASALA
• JAL - JEERA
• CURRY-POWDER
• TANDOORI CHICKEN POWDER
• SAMBHAR POWDER
• GARAM MASALA
• FORMULATION OF TEA MASALA
• MUTTON BIRYANI MASALA
• DISINTEGRATING AND POWDERING
• PRINCIPLES OF OPERATIONS
• DRYING
• GRINDING
• PRINCIPLES OF OPERATIONS:
• MIXING
• PACKING
• IMPORTANT STEPS IN HARVESTING, PROCESSING AND STORAGE OF SPICES
• IMPORTANT STEPS TO BE TAKEN IN THE HARVESTING, PROCESSING AND STORAGE OF PEPPER
• HARVESTING - SOME CRITICAL ASPECTS
• PROCESSING - ONE MINUTE IN BOILING WATER
• WHY CONTROL THE MOISTURE CONTENT
• HYGIENE - ENVIRONMENT AND PERSONAL
• POINTS TO BE OBSERVED IN THE STORAGE OF PEPPER
• PRE-HARVEST, HARVEST AND POST-HARVEST OPERATIONS
• PRE-HARVEST
• HARVEST
• POST - HARVEST
• CHILLIES
• PRE-HARVEST AND POST - HARVEST OPERATIONS
• PRE-HARVEST OPERATION
• HARVESTING - IMPORTANT POINTS
• POST-HARVEST HANDLING - THINGS TO REMEMBER
• STORAGE PRECAUTIONS
• DRIED GINGER
• EXPORT OF GINGER
• THE WORLD MARKET FOR GINGER
• LIMIT OF CONTAMINANTS STIPULATED BY IMPORTING COUNTRIES
• PRE-HARVEST AND POST-HARVEST OPERATIONS IN GINGER
• PRE-HARVEST OPERATION - SOME CRITICAL ASPECTS
• HARVESTING-IMPORTANT POINTS
• PROCESSING - THINGS TO REMEMBER PEELING
• DRYING
• BLEACHED GINGER - PROCESSING
• PACKING
• STORAGE - SOME PRECAUTIONS
• THE FUTURE OF INDIA'S GINGER EXPORT
• CUMIN & FENNEL
• PRE-HARVEST AND POST HARVEST OPERATIONS
• PRE-HARVEST OPERATION-SOME CRITICAL ASPECTS
• HARVESTING /IMPORTANT POINTS
• PROCESSING- THINGS TO REMEMBER
• STORAGE PRECAUTIONS
• TURMERIC
• PRE-HARVEST OPERATION-SOME CRITICAL ASPECTS
• HARVESTING-IMPORTANT POINTS
• PROCESSING - THINGS TO REMEMBER
• PACKING
• STORAGE PRECAUTIONS
• PACKAGING OF GROUND SPICES
• PROFITABLE LIFE OF GROUND SPICES IN DIFFERENT FLEXIBLE POUCHESIN 100 G. CONSUMER PACKS AT 92% RH & 38%C (ACCELERATED 
• STORAGE CONDITION)
• PROBABLE SHELF LIFE OF GROUND SPICES IN DIFFERENT FLEXIBLE
• POUCHES IN 100G CONSUMPTION PACKS AT 65% RH & 270C (INDIAN
• STANDARD CONDITION)
• THE IMPORTANT FINDINGS OF THE STUDY ARE AS FOLLOWS:
• BULK PACKAGING AND STORAGE OF WHOLE SPICES
• OTHER FORMULATION OF MASALAS
• PICKLE MASALA (MANGO)
• CURRY POWDER
• RAITA MASALA
• JALJIRA
• FORMULATIONS OF CURRY POWDERS
• FORMULA NO.1 MADRAS CURRY POWDER
• FORMULA NO.2 SAMBHAR POWDER
• FORMULA NO.3 GARAM MASALA
• PLANT LAYOUT
• ADDRESSES OF PLANT AND MACHINERY SUPPLIERS
• COMPLETE PLANT AND EQUIPMENT SUPPLIERS FOR SPICE/MASALA UNIT
• SUPPLIERS OF PACKAGING SOLUTIONS FOR SPICES
• SUPPLIERS OF WEIGHING MACHINES
• SUPPLIERS OF LABORATORY EQUIPMENT AND LAB TESTING EQUIPMENT

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)