Detailed Project Report on pan masala

PAN MASALA
[CODE NO.3685]  


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            250 Kg/Day       
Land & Building (500 sq.mt.)      Rs. 63 Lac         
Plant & Machinery                      Rs. 98 Lac     
Working Capital for 2 Months     Rs. 2.07 Cr
Total Capital Investment              Rs. 3.80 Cr
Rate of Return            48%                   
Break Even Point             42%                

 

INTRODUCTION    
USES & APPLICATION    
CHEWING TOBACCO    
BETEL QUID TOBACCO    
FIGURE- BETEL QUID CONSTITUENTS    
FIGURE- PLAIN TOBACCO LEAVES USED IN BETEL QUID    
ZARDA    
FIGURE- SOME OF THE ZARDA BRANDS MADE IN BANGLADESH.    
FIGURE- KIWAM    
BETEL QUID MASALA (BETEL QUID)    
FIGURE- BRANDED PANMASALA    
SPECIFICATION OF ZARDA    
1 SCOPE    
2 REFERENCES    
3 REQUIREMENTS    
4 PACKING    
5 MARKING    
6 SAMPLING    
7 TESTS    
SAMPLING OF FLAKE TYPE CHEWING TOBACCO (ZARDA)    
A-L GENERAL REQUIREMENTS OF SAMPLING    
A-2 SCALE OF SAMPLING    
A-3 PREPARATION OF SAMPLES    
A-4 NUMBER OF TESTS    
A-5 CRITERIA OP CONFORMITY    
OVERVIW OF PAN MASALA IN INDIA    
NO JUMPING THE GUN    
PIGGYBACKING    
GPI IS LEVERAGING ON ITS STRONG NETWORK OF LOCAL SHOPS    
INVEST AND INVEST MORE    
PRESENT MANUFACTURE OF PAN MASALA AND RELATED PRODUCT    
COMPANIES INVOLVED IN MANUFACTURE OF PAN MASALA AND RELATED PRODUCTS PAN MASALA MANUFACTURING    
CESS LIKELY ON PAN MASALA AT MANUFACTURING STAGE    
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    
DEMAND & SUPPLY GAP                                                                       
OVERVIEW OF TOBACCO IN INDIA    
PRESENT MANUFACTURERS/EXPORTERS OF PAN MASALA    
FORMULATION 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:    
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    
PREPARATION OF INGREDIENTS    
1.  KUTCH:    
2.  LIME:    
3.  BETAL NUTS:    
4.  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    
PLANT LAYOUT    
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    
SUPARI/BETELNUTS    
KATHA FOR PAN MASALA    
SANDALWOOD OIL    
PERFUMES/FLAVOURS    
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    


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)