Detailed Project Report on Onion, Garlics & Ginger Dehydration Plant

ONION, GARLICS & GINGER DEHYDRATION PLANT

[EIRI/EDPR/1567]  (J.C.:363)

INTRODUCTION

Garlic is one of the important species coming into Allium group, whose botanical name is A. Sativum.

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.

Garlic Growing States:-

Garlic is grown in the following states in our countries.

1.   Gujarat                    8.   Tamil Nadu 

2.   Madhya Pradesh            9.   Karnataka 

3.   Orissa                    10.  Punjab  

4.   Uttar Pradesh              11.  Andhra Pradesh 

5.   Rajasthan                  12.  Jammu & Kashmir

6.   Haryana                    13.  Others. 

7.   Bihar

Garlic Powder:-

Garlic powder as such, is more handy for culinary as well as medicinally purposes. Garlic can be economically converted into powder, using the technique developed by the central food technological, Mysore. For preparing garlic powder, hot-air drying by the through flow method is preferred, as it is more economical and time-saving. The critical temperature for dehydration of garlic being 60o, the temperature during dehydration should be less than 60o. Maintenance of low moisture, packing of the powder in hermetically sealed containers and storage at low temperatures (0-2o) are essential to prevent non-enzymatic browning of garlic powder.

Ginger

Ginger one of the oldest and most important spices, consists of the prepared and semi-dried rehizones of zinziber officinale Hoscoe belonging to family zingiber areas. The rehizones known in the trade as hands or race reach the spice trade either with the outer cortical layer intact (coated of unscrapped ginger) or the outer cost partially or completely removed (uncoated or scraped ginger). The remove their appearances, some singer of particular grades are bleached also by various means one among which is called lime giving rise to process lining.

Ginger possesses a warm pungent taste and pleasant small, hence its wide use as flavourant in numerous food preparations and beverages, savory dishes and curries, baked food confectionery, ginger bread, soup pickles and many other soft drinks, like most pungent spices, ginger is consumed all over the world, particularly in tropical and warm countries. It dilates the superficial vesicles of the skin, resulting first in the feeling of warmth, then in the increased activity of glands and perspiration and finally in a marked cooling effect on the skin.

The odour of rehizone is caused by the presence of a volatile oil (1 to 35), which can be, isolated by steam distillation of the combinated spice. The pungent principles, on the other hand are non volatile and must be extracted with peroolation with a suitable solvent, which procedure yields the so called oleoresin of ginger. Since the essential oil are contained chiefly in the epidermal tissue, great care should be taken in peeling, and excessive scraping must be avoided indeed unpeeled ginger, constitute a more suitable raw material for distillation purpose than peeled ginger.

COST ESTIMATION

Plant Capacity            60 MT/Day

Land & Building (12,000 sq.mt.)    Rs. 6.34 Cr

Plant & Machinery                    Rs. 9.00 Cr

Working Capital for 1 Month    Rs. 18.04 Cr

Total Capital Investment          Rs. 34.75 Cr

Rate of Return                          65%

Break Even Point                      27%

CONTENTS

INTRODUCTION

COMPOSITION & PROPERTIES

USES AND APPLICATION

B.I.S. SPECIFICATION

PROPERTIES OF GINGER

MARKET SURVEY

EXPORT OF ONIONS FROM INDIA

PRESENT MANUFACTURERS/EXPORTERS AND SUPPLIERS OF ONION POWDER

PRESENT MANUFACTURERS OF GARLIC DEHYDRATED (FLAKES/POWDER)

VARIETIES OF GINGERS

PROPERTIES OF RAW MATERIAL

MANUFACTURING PROCESS OF GARLIC POWDER

FLOW DIAGRAM FOR GARLIC FLAKES

STATES WHICH SUPPLY RAW MATERIAL (GARLIC BULB)

PROCESS OF MANUFACTURE OF ONION POWDER

DEHYDRATION METHOD AND DEHYDRATOR

FLOW SHEET FOR ONION DEHYDRATION

MANUFACTURING PROCESS OF GINGER DEHYDRATION

PROCESS FLOW SHEET

DETAILS OF DEHYDRATED PRODUCTS

SIGNIFICANCE OF DEHYDRATION

DRYING TIME AND DRYING CONDITION OF FRUITS & VEGETABLES

PROCESS DESCRIPTION FOR DEHYDRATED FRUITS & VEGETABLES

PACKAGING AND STORAGE TECHNIQUE

PLANT LAYOUT

PRINCIPLES OF PLANT LAYOUT

PLANT LOCATION FACTORS

EXPLANATION OF TERMS USED IN THE PROJECT REPORT

PROJECT IMPLEMENTATION SCHEDULES

ADDRESSES OF RAW MATERIAL SUPPLIERS

SUPPLIERS OF PLANT AND MACHINERY

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)