Detailed Project Report on ginger paste

GINGER PASTE
 [CODE NO.3047]

Ginger pastes are very versatile products which are used extensively in Food Industries.

A hardy perennial, c60 cm in height, native to Central Asia and cultivated all over India. Bulbs made up of cloves; leaves long, flat, acute, sheahing the  lower half of stem; scape slender, smooth, shining, spathes long, beaked, enclosing heads bearing solid bulbils; flowers small, white, prolonged into leafy points.

GINGER PASTE

A genus of rhizomatous herbs distributed in the tropics of the old world, chiefly in India, East Asia and Malaysia. Fourteen, species are reported to occur in India Z-officinale, which is the main source of ginger, is cultivated on a large scale in India. Bangladesh, Taiwan, Jamaica, Nigeria and Sieria, Leone, from which it is exported to other countries the world and ginger  is cultivated also for internal consumption in Sri Lanka (Ceylon) and several East Asiatic countries and the crop has been introduced into Queens hand in Australia mainly for pickling.

In Hawaii, ginger is marketed as fresh rhizomes which are also shipped to the mainland market.  Two types of edible ginger are grown: the large type known locally as "Chinese" ginger and the small type known as "Japanese" ginger. Only the former type is grown to any great extent. Most of the plantings are in small area. Because of the prevalence of certain diseases on the island of Oahu, the ginger-growing areas seem to be shifting to the  island  of Hawaii, especially in the vicinity of  Hilo  from where most, if not all, of the ginger for the mainland market  is exported.  

The total production for 1960 for the entire State as officially reported was 905,000 pounds from a total of 32 acres. Of this production, 313,000 pounds (34.6 percent) were shipped to the Mainland by steamer without refrigeration.   The wholesale value of the shipment was $61,588.00. It is estimated that shipment from Hawaii represents only about 7 percent of the total amount  imported into the mainland United States annually, the remainder being  supplied by foreign countries. Some foreign sources of ginger are: British Western Pacific Islands, Cuba, Hong Kong and Taiwan (Formosa). It is reported that Hawaiian ginger, because of its higher quality, commands a better price on the mainland market than foreign importations.

Ginger paste is a culinary item and is a direct substitute of ginger and is used in the preparation of food items.
 

COST ESTIMATION

Plant Capacity                                            500.00 KGS/day                          
Land & Building  (300 Sq.Mtr)                    Rented    
Plant & Machinery                                      Rs. 7.45 Lacs
W.C. for 3 Months                                      Rs. 20.20 Lacs
Total Capital Investment                             Rs. 28.76 Lacs
Rate of Return                                           65%
Break Even Point                                       48%


INTRODUCTION    
TYPES OF GINGER    
COMPOSITION OF GINGER    
USES AND APPLICATION    
B.I.S. SPECIFICATION    
MARKET SURVEY    
DETAILED EXPORT DATA OF GINGER PASTE    
PRESENT MANUFACTURING/EXPORTERS OF GINGER PASTE    
FORMULATION OF GINGER PASTE    
MANUFACTURING PROCESS OF GINGER PASTE    
PROCESS FLOW DIAGRAM    
PROCESS IN DETAILS    
FORMULATION    
PROCESS FLOW SHEET    
GINGER PASTE PACKING MACHINE    
PLANT LAYOUT    
PRINCIPLES OF PLANT LAYOUT    
PLANT LOCATION FACTORS    
EXPLANATION OF TERMS USED IN THE PROJECT REPORT    
PROJECT IMPLEMENTATION SCHEDULES    
GINGER PASTE MAKING MACHINES SUPPLIERS    
SUPPLIERS OF RAW MATERIALS    

APPENDIX – A :

 1.      COST OF PLANT ECONOMICS      
 2.      LAND & BUILDING                                      
 3.      PLANT AND MACHINERY                                  
 4.      FIXED CAPITAL INVESTMENT                             
 5.      RAW MATERIAL                                         
 6.      SALARY AND WAGES                                     
 7.      UTILITIES AND OVERHEADS                              
 8.      TOTAL WORKING CAPITAL                                
 9.      COST OF PRODUCTION                                   
10.      PROFITABILITY ANALYSIS                               
11.      BREAK EVEN POINT                                     
12.      RESOURCES OF FINANCE                           
13.      INTEREST CHART                                       
14.      DEPRECIATION CHART                                   
15.      CASH FLOW STATEMENT