Detailed Project Report on mouth fresheners business

MOUTH FRESHENER BUSINESS
[CODE NO.3419]  


Pan masala is a mouth freshener with catechu, chuna, flavouring  agents and perfumery compounds  etc.  It refreshens the mouth and gives the feeling of cold in throat when taken in small amount. Pan Masala tobacco is chewed either with pan or directly without any other thing. Zarda of various grades, specified by different numbers, constitutes different proportions of zarda in tobacco. The higher the grade number of zarda panmasala, the higher it will contain zarda content. Zarda if taken in high dose is injurious to health and gives the feeling of laziness and unconsciousness. Kimam is the sweetened masala, usually taken by peoples who are not in regular routine of chewing tobacco. It is generally a mouth freshener and believed to increase appetite by improving digestion system.

The custom of chewing breath fresheners after meals has a very long history, particularly in India. Pan Masala is a balanced mixture of areca nuts (also known as supari), catechu, cardamom, lime, flavouring agents and some natural perfuming materials. It is widely used to remove the bad odour of the mouth by providing a fresh breath and comes in attractive user-friendly packets and containers. Despite its growing demand in rural areas, pan masala is gaining prominence in urban areas of India. Factors like its immense popularity, constantly increasing disposable incomes, convenient packaging, aggressive advertising campaigns by manufacturers and the large-scale switching of consumers from tobacco products to pan masala are currently encouraging the growth of pan masala market. According to IMARC group, the Pan Masala market has reached values worth around INR 31,000 Crores in 2015 growing at a CAGR of 17% during 2008-2015.

COST ESTIMATION

Plant  Capacity                                            :    MOUTH FRESHENER BUSINESS                                 
land & Building (600 Sq.mtr)                    :    Rs.  79.00 Lacs
Plant & Machinery                                       :    Rs.  90.00 Lacs
Working Capital for 1 Month                      :    Rs.  1.44  Cr
Total Capital Investment                            :    Rs.  3.25  Cr
Rate of Return                                             :    45%
Break Even Point                                         :    47%

INTRODUCTION    
USES & APPLICATION    
CHEWING TOBACCO    
BETEL QUID TOBACCO    
ZARDA    
QIWAM (KIMAM)    
BETEL QUID MASALA (BETEL QUID)    
SPECIFICATION OF ZARDA    
SCOPE    
REFERENCES    
REQUIREMENTS    
PACKING    
MARKING    
SAMPLING    
TESTS    
SAMPLING OF FLAKE TYPE CHEWING TOBACCO (ZARDA)    
GENERAL REQUIREMENTS OF SAMPLING    
SCALE OF SAMPLING    
PREPARATION OF SAMPLES    
NUMBER OF TESTS    
CRITERIA OP CONFORMITY    
OVERVIW OF PAN MASALA INDUSTRY    
NO JUMPING THE GUN    
TASTE OF ITS OWN    
INVEST AND INVEST MORE    
LEADING COMPANIES AND POPULAR BRANDS    
EXPORT DATA OF PAN MASALA    
INDIAN EXPORT DATA OF RAJNIGANDHA PAN MASALA    
EXPORT DATA OF ZARDA    
PAN-MASALA EXPORT    
MARKET POSITION WITH DEMAND    
INSTALLED CAPACITY, PRODUCTION AND CAPACITY UTILIZATION
OF PAN MASALA    
APPARENT CONSUMPTION OF PAN MASALA    
ESTIMATED DEMAND    
OVERVIEW OF TOBACCO IN INDIA    
PRESENT MANUFACTURERS/EXPORTERS OF PAN MASALA    
FORMULATION OF PAN MASALA (RAJNIGANDHA TYPE)    
OTHER FORMULATIONS OF PAN MASALA    
FORMULATION OF PAN MASALA    
FORMULATION OF PAN MASALA (MEETHA)    
PAN MASALA FORMULATIONS    
PERFUME FOR PAN MASALA (SWEET)    
FORMULATION OF PERFUMES    
INGREDIENTS OF PERFUMES ARE MENTIONED HERE UNDER    
MANUFACTURING PROCESS OF PAN MASALA (RAJNIGANDHA TYPE)    
PROCESS FLOW DIAGRAM FOR MANUFACTURING
OF PAN MASALA (RAJNIGANDHA TYPE)    
FORMULATION OF ZARDA    
MANUFACTURING PROCESS OF ZARDA    
PROCESS FLOW DIAGRAM FOR ZARDA    
POUCH FILLING    
THE INFORMATION SUBSCRIBED ON THE PACKING IS AS BELOW    
ATTAR AND PERFUMES    
PROCESS OF MANUFACTURE-    
PREPARATION OF INGREDIENTS    
KUTCH    
LIME    
BETAL NUTS    
CARDAMOM    
DETAILS OF TOBACCO PROCESSING    
CURING TOBACCO LEAVES    
AIR-CURED TOBACCO LEAVES    
FLUE-CURED TOBACCO LEAVES    
SUN-CURED TOBACCO LEAVES    
FERMENTING (A.K.A. SWEATING) TOBACCO LEAVES    
STACKING    
KILN FERMENTING    
TURN-KEY PROJECT CONSULTANT/TECHNOLOGY SUPPLIER    
SUPPLIERS OF RAW MATERIALS    
MENTHOL    
FLAVOURS/COLOURS/PRESERVATIVES/ESSENCE & EMULSIONS    
FOOD COLOURS    
MANUFACTURER OF SUGAR    
MANUFACTURERS OF SMALL TIN CONTAINERS    
SUPPLIERS OF PLANT & MACHINERY    
MIXER FOR PAN MASALA    
PAN DRYER    
TESTING EQUIPMENT    
PULVERIZER    
WEIGHING BALANCE    
POUCH PACKING MACHINE    
TANKS    
PAN MASALA MACHINE    
SUPARI MACHINE    
COMPLETE FOOD PACKAGING MACHINERY    
SIEVE SUPPLIERS    
FOOD MIXER    
DRYER    
FILTERS    
PLANT ECONOMICS    


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                                   
16.      PROJECTED BALANCE SHEET