Detailed Project Report on Pan Masala and Gutkha

PAN MASALA AND GUTKHA

[EIRI/EDPR/1615] J.C.: 416

INTRODUCTION

Pan masala  tobacco is the refined  tobacco  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 pan masala, 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 freshner and believed to increase appetite by improving digestion system.

Chewing Tobacco:

Chewing tobacco is cultivated in almost every state of the Indian Union. The important growing states are Chennai, Bihar, West Bengal, Punjab and U.P. Generally the  same  variety  is consumed  in a number of forms. Thus the disvariety (N. Tobacco) in  Bihar is used both for hookah and chewing. The best middle leaves of Jati (N-tobacco and motihari M. Vasatica) with a brown colour thick texture and pungent taste are used. In Bengal for chewing while the rest of the leaves are used for hookah. The desi tobacco grown around Biswan in sitapur district is considered, suitable for chewing though it is also used to  some extent for hookah.

In  Punjab, the method of curing determine, the use, for hookah smoking, the tobacco is ordinarily pit cured while the same tobacco is ground cured for chewing  purposes.  In  Mumbai Lalchopadi and Kakic opadi grown in bidi tracers are  used  for chewing and snuff. Desi tobacco of Assam is used for hookah and chewing. Indigenous varieties, grown in Mysore  are  used  for chewing and bidies.

Other types  which do not posses good  burning  and  smoking quality,  are used as chewing tobacco, however, there is a  large  average  grown in many districts exclusively for use  as  chewing tobacco  grown  in certain areas is highly reputed in  trade  for this exclusively. It will be seen from the above, that except for the chewing tobacco grown in Chennai and Kerala state.

In most other cases, the method of cultivation is the same as for hookah tobacco. Although the official and accepted history of the development of tobacco an any appreciable scale  in  this country  dates  back  to  the advent of  the  Portuguese  in  the beginning of the 17th century, the very large number of reference tobacco was known.

The soil is black in certain parts of east India. Throughout the coremandal coast, particularly Gunture and  East and West Godavari districts of A.P. are  considered to be favorable to the growth of quality grade of tobacco. Approximately the agricultural  excellence of this  country, the Portuguese  and  the British organized the  cultivation  of  this golden commercial crop.

COST ESTIMATION

Plant Capacity            450 Kg./Day

Land & Building (850 sq.mt.)    Rs. 81.00 Lac

Plant & Machinery                    Rs. 42.00 Lac

Working Capital for 3 Months    Rs. 2.20 Cr

Total Capital Investment          Rs. 3.65 Cr

Rate of Return                          40%

Break Even Point                      54%

CONTENTS

INTRODUCTION

CHEWING TOBACCO:

THE FOLLOWING CONDITIONS ARE REQUESTED FOR CULTURE

TYPE OF CHEWING AND SNUFF TOBACCO NICOTIANA

NICOTIANA TOBACCOUM

NICOTIANA RUSTICA

MYSORE CHEWING TOBACCO

PRODUCT USE

B.I.S. SPECIFICATIONS

MARKET SURVEY

MARKET POSITION WITH DEMAND

PRODUCTION AND CONSUMPTION:

WORLD TOBACCO SCENARIO

GLOBAL FARM PRICES OF FCV TOBACCO:

WORLD FLUE-CURED EXPORTS

ESTIMATED FLUE CURED EXPORTS (BY CALENDAR YEAR)

GLOBAL FCV EXPORT PRICES

WORLD FLUE CURED STOCKS:

WORLD CIGARETTE PRODUCTION TRENDS:

FUTURE OUTLOOK FOR FCV TOBACCO PRODUCTION:

INDIA EXPORT OF AGRO FOOD PRODUCTS/COUNTRYWIDE

PRODUCT: TOBACCO MANUFACTURED

PRESENT MANUFACTURERS/EXPORTERS OF PAN MASALA

MANUFACTURING PROCESS

PAN MASALA

A. PAN MASALA FORMULATIONS

PERFUME FOR PAN MASALA (SWEET)

FORMULATION OF SPICES:

FORMULATION OF PERFUMES:

INGREDIENTS OF PERFUMES ARE MENTIONED HERE UNDER:

PAN MASALA INGREDIENTS

1. LIME

2. BETAL NUTS

3. CARDAMOM

4. ATTAR & PERFUMES

B.LOW TOBACCO GUTKHA

FLOW SHEET FOR LESS TOBACCO GUTKHA

LOW TOBACCO GUTKHA FORMULATION

PREPARATION OF LESS TOBACCO ZARDA OF DIFFERENT GRADES :

PROCESS IN DETAIL

METHOD OF PREPARATION:

COATING WITH SPICES:

MANUFACTURE OF HIGH QUALITY KIMAM

PREPARATION OF KIMAM

PREPARATION OF INGREDIENTS:

1. KUTCH:

2. LIME:

3. BETAL NUTS:

4. CARDAMOM:

FLOW SHEET FOR LESS TOBACCO ZARDA

MANUFACTURING PROCESS LESS TOBACCO ZARDA

LESS TOBACCO ZARDA

B. PREPARING TOBACCO EXTRACT

C. COATING COLOUR AND DRIED CHURA WITH SPICES

D. ADDITION OF PERFUME

A. LESS TOBACCO ZARDA FORMULATION

FORMULATION OF KIMAM MIX

THE INFORMATION SUBSCRIBED ON THE PACKING IS AS BELOW:-

POUCH FILLING

PROCESS FLOW DIAGRAM FOR MANUFACTURING OF PAN MASALA

PRINCIPLES OF PLANT LAYOUT

MAJOR PROVISIONS IN ROAD PLANNING FOR MULTIPURPOSE SERVICE ARE:

PLANT LOCATION FACTORS

PRIMARY FACTORS

1. RAW-MATERIAL SUPPLY:

2. MARKETS:

3. POWER AND FUEL SUPPLY:

4. WATER SUPPLY:

5. CLIMATE:

SPECIFIC FACTORS

6. TRANSPORTATION:

7. WASTE DISPOSAL:

8. LABOR:

9. REGULATORY LAWS:

10. TAXES:

11. SITE CHARACTERISTICS:

12. COMMUNITY FACTORS:

13. VULNERABILITY TO WARTIME ATTACK:

14. FLOOD AND FIRE CONTROL:

EXPLANATION OF TERMS USED IN THE PROJECT REPORT

1. DEPRECIATION:

2. FIXED ASSETS:

3. WORKING CAPITAL:

4. BREAK-EVEN POINT:

5. OTHER FIXED EXPENSES:

6. MARGIN MONEY:

7. TERM LOANS:

8. TOTAL LOAD:

9. LAND AREA/MAN POWER RATIO:

IMPLEMENTATION SCHEDULE

EFFLUENT TREATMENT AND DISPOSAL

STANDARDS

TOLERANCE LIMITS FOR INDUSTRIAL EFFLUENT DISCHARGE

WASTE TREATMENT

PRIMARY TREATMENT

METHANE FERMENTATION IS FAVORED BY A WARM CLIMATE. HOWEVER, ITS MAIN DISADVANTAGES ARE:

SECONDARY TREATMENT

TERTIARY TREATMENT

SOLIDS CONCENTRATION

TYPICAL WASTE SOLIDS CHARACTERISTICS

EQUIPMENT REQUIREMENTS

MANPOWER

GENERAL

BASIS OF ESTIMATION

SUPPLIERS OF RAW MATERIALS

MANUFACTURER OF GLYCERINE

MENTHOL

FLAVOURS/COLOURS/PRESERVATIVES/ESSENCE & EMULSIONS

CHEWING TABOCCO

FOOD COLOURS

MANUFACUTRERS OF SPICES

MANUFACTURER OF SUGAR

MANUFACTURERS OF SMALL TIN CONTAINERS

PLANT AND MACHINERY SUPPLIERS

PAN MASALA MACHINE

SUPARI MACHINE

COMPLETE FOOD PACKAGING MACHINERY

SIEVE SUPPLIERS

FOOD MIXER

DRYER

FILTERS

PULVERISER/GRINDER

STORAGE TANKS

REACTION KETTLES

TABACCO GRADING (COMERCIAL) RULES

GRADE DESIGNATION AND DEFINITION OF QUALITY OF UN MANUFACTURED FLUE-CURED VIRGINIA TOBACCO GROWN IN KARNATAKA STATE

THE ARECANUTS (GRADING AND MARKING) RULES

GRADE DESIGNATIONS AND DEFINITION OF QUALITY OF WHOLE DRIED ARECANUTS OR BETEL NUTS (KOTTAPAK) PRODUCED IN INDIA

GRADE DESIGNATION AND DEFINITION OF QUALITY OF CUT-BOILED ARECANUTS OR BETELNUTS PRODUCED IN INDIA

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)