Detailed Project Report on Ginger Oil Extraction (Ginger Essential Oil Combined with Ginger Powder)

GINGER OIL EXTRACTION (GINGER ESSENTIAL OIL COMBINED WITH GINGER POWDER)

[EIRI/EDPR/3287] J.C.: 1360INR

INTRODUCTION

Ginger, one the most important and oldest of spices consist of the prepared and sun dried rhizomes of Zengeber officenale race. The rhizomes know in the trade as hand or races reach the spice trade either, with the outer cortical layers intact (Coated a unnscraped ginger) or with the outer coating partially or completely removed. To improve their appearance some grades of ginger are bleached by various means by liming.

Ginger possesses a warm pungent taste and a pleasant odor, hence its wide use as a flavourant in numerous food preparation and beverages, ginger bread, soups, pickles and many popular soft drinks. Like most/pungent spices, ginger is consumed all over the world, particularly in tropical or warm countries It dilates the superficial vescells of the spin, resulting first in a feeling of warmth, then in increased activity  of  the  sweet glands and perspiration and finally in a marked cooling effect on the skin.

The odor of rhizomes is caused by the presence of volatile oil (1 to 3%) which can be isolated by steam distillation of the comminuated spice. The pungent principles on the other hand, are non-volatile and must be extracted by percolation with suitable solvent which procedure yields the so called oleoresin of ginger. Since the essential oil is contained chiefly in the epidermal tissue, great care should be exercised in the peeling of rhizomes and excessive scraping must be avoided Indeed, unpeeled ginger constitutes a must more suitable raw material for distillation purpose than peeled ginger.

According to the historical researches of Hoff mann ginger was continually known to and highty esteemed by ancient Greeks and Romans who obtained the spices from Arabian traders via Red sea. It was introduced to Germany and France in the ninth Century and to England in the 10th Century. The spaniards brought  ginger to the west Indies and to Mexico soon  after  the conquest  and  as  early as 1547 the spices  was   exported  from Jamaica  to Spain.  Since the rhizomes can easily be transported in a living state for Considerable distance, the plant has been introduced to many tropical and sub tropical countries and is now Cultivated in several part of the world. The most important producing  region  being Jamaica. Cochin and  Calicut  (Malabar Coast,  South  India),  Sierra Leone and  Nigeria  (W. Africa) Southern  China  and Japan, of these Jamaica produces  what  most connoisseurs consider the finest grade, possessing the  most delicate  aroma  and flavour. The Cochin quality ranks perhaps second. It Exhibits a Characteristics lemon like by  note,  for which  reason some experts prefer the Cochin ginger to that  from  Jamaica. As a matter of facts, Cochin ginger  often  brings  a somewhat  higher  price  on the world market than the  Jamaican quality.  West African ginger is usually considered third in  the ranks of all ginger grades, it possess the greatest pungency  and gives  the highest yield of essential oil hence its present wide use for the extraction of oleoresin and for the distillation  of oil. Moreover, the African ginger is usually lower priced than the other two grades.

There are two general types of ginger viz. fresh green ginger used for the preparation of candied ginger (in Sugar Syrup) and dried or cured ginger applied in the  spiced  trade, for  the  preparation  of extracts and  oleoresins  and  for  the distillation of its volatile oil.

Commercial  grades are known as scraped and  coated  ginger.  Great care  has to be exercised in the peeling operation  because the essential oil and resin bearing cells are located chiefly  in the epidermal tissue.  Excessive scraping depreciates the quality of the spice substantially.  Scraped ginger is a grade from which the cortex has been removed partly or entirely.  In coated ginger on the other hand a good portion or all of the outer layer remain attached  to the dried rhizome.  In addition, there are bleached and unbleached ginger, the bleaching being accomplished by covery the rhizome with a coat of lime of chalk.

COST ESTIMATION

Plant Capacity            100 MT/Annum

Land & Building (4000 sq.mt.)    Rs. 2.15 Cr

Plant & Machinery                    Rs. 1.39 Cr

Working Capital for 2 Months    Rs. 16.82 Cr

Total Capital Investment          Rs. 20.55 Cr

Rate of Return                          49%

Break Even Point                      29%

CONTENTS

INTRODUCTION

CHEMICAL COMPOSITION

USES AND APPLICATION

GLOBAL OVERVIEW OF GINGER

STABLE MARKET IN CHINA

NIGERIA: GROWING GINGER MARKET

GERMAN DEMAND PEAKS IN WINTER MONTHS

BELGIAN MARKET SLOW

NETHERLANDS: NEW CHINESE GINGER HARVEST ARRIVED TOO EARLY = TOO WET

FRANCE

POLISH MARKET GROWS

ISRAEL: EXPENSIVE DOMESTIC PRODUCT

PERUVIAN ACREAGE DROPS

US: BETTER QUALITY FROM PERU AND BRAZIL

MARKET SURVEY

INDONESIA: THE ESSENTIAL OIL PRODUCTION CENTRE OF ASIA

INDONESIA: MANY ISLANDS, LARGE AND SMALL, SPREAD ALONG THE EQUATOR

ESSENTIAL OIL PRODUCTION

BUYER’S ADDRESSES OF GINGER OIL

MANUFACTURERS OF GINGER ESSENTIAL OILS

B.I.S. SPECIFICATION

PRODUCTION PROCESS OF GINGER OIL

PREPARATION OF RAW MATERIAL

CLEANING

MILLING

LOADING OR CHARGING

BLEACHING OF GINGER

MANUFACTURING PROCESS OF GINGER OIL  

PROCESSING DETAILS OF GINGER OIL EXTRACTION

PROCESS OF GINGER OIL EXTRACTION

METHODS OF EXTRACTION ESSENTIAL OILS AND THEIR DRAWBACKS

MACERATION:

COLD PRESSING:

SUPER CRITICAL CO2 EXTRACTION:

EXTRACTION OF ESSENTIAL OILS USING STEAM DISTILLATION METHOD:

EXTRACTION METHODS OF NATURAL ESSENTIAL OIL

SOURCES OF NATURAL ESSENTIAL OIL

METHODS OF PRODUCING ESSENTIAL OILS

HYDRODISTILLATION

MECHANISM OF DISTILLATION

HYDRO DIFFUSION

HYDROLYSIS

EFFECT OF HEAT

THREE TYPES OF HYDRODISTILLATION

WATER DISTILLATION

TRADITIONAL METHOD OF PRODUCING ATTAR USING HYDRODISTILLATION

TRADITIONAL BHATTI (FURNACE)

DISADVANTAGES OF WATER DISTILLATION

WATER AND STEAM DISTILLATION

COHOBATION

PROCESS DESIGN OF HYDRO-DISTILLATION IN GINGER OIL PRODUCTION

EXTRACTION OF GINGER OIL BY HYDRO-DISTILLATION

VAPOUR PRESSURE MEASUREMENT

QUALITY ANALYSIS

EFFECTS OF EXTRACTION TIME ON YIELD

EFFECTS OF PRESSURE ON YIELD

VAPOUR PRESSURE MEASUREMENT OF PURE WATER, GINGER OIL AND MIXTURE OF GINGER OIL AND WATER UNDER VACUUM

IMPROVE DESIGN OF THE STEAM DISTILLATION EQUIPMENT

ADVANTAGE AND DISADVANTAGE OF DISTILLATION PROCESS

ADVANTAGES OF WATER AND STEAM DISTILLATION OVER WATER DISTILLATION

DISADVANTAGES OF WATER AND STEAM DISTILLATION

DIRECT STEAM DISTILLATION

ADVANTAGES OF DIRECT STEAM DISTILLATION

DISADVANTAGE OF DIRECT STEAM DISTILLATION

FLOW DIAGRAM FOR GINGER OIL

SUPPLIERS OF PLANT AND MACHINERY (GLOBAL)

IMPLEMENTATION SCHEDULE

SUPPLIERS OF PLANT AND MACHINERY

GINGER WASHING MACHINE

GINGER SLICER

BOILER

STORAGE TANKS

CONTACTS FOR CERTIFICATION AND OTHER APPROVAL

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)