Detailed Project Report on Process Spices and Herbs from Cleaning, Grading, Sorting and Grinding and Also Do Steam Sterilization and Finally To Do Extractions of Oil from Spices, Oil Seeds and Herbs

PROCESS SPICES AND HERBS FROM CLEANING, GRADING, SORTING AND GRINDING AND ALSO DO STEAM STERILIZATION AND FINALLY TO DO EXTRACTIONS OF OIL FROM SPICES, OIL SEEDS AND HERBS

[EIRI/EDPR/3270] J.C.: 1342INR, 1343US$

INTRODUCTION

Spices which are basically plant products, have a definite role to play in enhancing the taste flavour, relish or piquancy of any food, most of the spices are pagrant, aromatic and pangent. They comprise seeds, bartes, rhizome, leaves fruits and other parts of plants, which belong to varigated species and genera since time immorial, India in renamed to be the have of spices. Most important spices like black pepper (king of spices) cardamom (queen of spices) cardamom (queen of spices), ginger, chilies and turmeric, which are produced in India import it great reputation and these constitute. The major group of spices. In the list of spices, clave, nutmeg, cinnamon and cassia are known as tree spices, however, spices like fennel, fenugreek, garlic, onion, coriander, cumin, vanilla, saffron; etc.

COST ESTIMATION

Plant Capacity            Ground Spices (Assorted) 3 Ton/Day

  Spice Oil - 1 Ton/Day

  Oils from Oil Seed - 500 Kgs/Day

  Oil from Herbs - 500 Kgs/Day

Land & Building (17,200 sq.mt.)    Rs. 4.83 Cr

Plant & Machinery                    Rs. 3.45 Cr

Working Capital for 1 Month    Rs. 70.59 Cr

Total Capital Investment          Rs. 79.25 Cr

Rate of Return                          50%

Break Even Point                      25%

CONTENTS

INTRODUCTION

USES AND APPLICATIONS

GINGER OR ADRAK

PEPPER OR 'KALIMIRCH'

CHILLIES OR 'LALMIRCH'

CARDAMOM OR 'ELAICHI'

TURMERIC OR 'HALDI'

CLEAVES OR 'LOUNG'

CINNAMAS OR 'DALCHISS'

CASSIA OR 'TEJPAT'

NUTMEG OR 'JAIPHAL'

ANISEED

BISHOP WEED OR 'AJWAN'

ALSPICS

B.I.S. SPECIFICATION

NATURAL SPICE OILS/OLOERESINS

POPULAR SPICE OILS

ADVANTAGE AND USES OF SPICE OILS

USE OF SPICE OIL

100% PURE NATURAL SPICE OILS/OLOERESINS

METHOD OF TEST FOR SPICES AND CONDIMENTS

SCOPE

EXTRANEOUS MATTER

GRINDING OF SAMPLE FOR CHEMICAL ANALYSIS

PRINCIPLE

TOTAL ASH

APPARATUS

DETERMINATION

WATER-INSOLUBLE ASH

ACID INSOLUBLE ASH

PROCEDURE

MOISTURE CONTENT

TERMINOLOGY FOR SPICES AND CONDIMENTS

SCOPE

TERMINOLOGY

TABLE -1 LIST OF SPICES AND CONDIMENTS

TESTING DETAILS OF OLEORESIN

DETERMINATION OF COLOR VALUE

DETERMINATION OF SCOVILLIE HEAT UNIT

DETERMINATION OF CAPSAICIN CONTENT

RAW MATERIAL SELECTION

CAPSICUM LINN (SOLANACEAE):

OTHER VARITIES: -

BIRD CHILLI

USES AND APPLICATION OF SPICES

AS FOOD FLAVOURANT

ROLE IN HUMAN PHYSIOLOGY:

PAPRIKA AS COLOURANT AND FLAVOURANT

DETAILS OF INDIAN SPICES

THE INDIAN SPICES CAN BE CATEGORIZED INTO THREE MAIN CATEGORIES:

MARKET SURVEY

SEASONING MARKET: KEY PLAYERS

GLOBAL OVERVIEW OF ESSENTIAL OILS

U.S. ESSENTIAL OIL MARKET REVENUE BY PRODUCT, 2014 - 2024 (USD MILLION)

GLOBAL SCENARIO OF SPICES

ADVANTAGE OF GRADING OF SPICES

GRADING OF CARDAMOMS

GRADING OF CUSSIN AND CINNAMON

GRADING OF GINGER

GRADING OF ONIONS

GRADING OF TURMERIC

GRADING OF VANILLA BEANS/CUTS

PROCESSING DETAILS OF CLEANING, SORTING AND GRADING

CLEANING, SORTING AND GRADING

MECHANICAL CLEANERS CUM GRADERS

CLEANING EQUIPMENTS

GRADING OF SPICES

CLEANLINESS SPECIFICATION, PACKING OF SPICES

ASTA CLEANLINESS SPECIFICATIONS FOR THE UNPROCESSED SPICES, SEEDS AND HERBS

PACKING OF SPICES

TABLE CLEANLINESS SPECIFICATIONS OF SPICES

CLEANING EQUIPMENTS FOR UNPROCESSED SPICES, SEEDS & HERBS

TABLE. CLEANING EQUIPMENTS FOR UNPROCESSED SPICE, SEEDS AND HERBS

PROCESS FLOW DIAGRAM FOR SPICES

FORMULATION OF KITCHEN MASALA (SPICES)

FORMULATION OF KITCHEN KING MASALA

FORMULATION OF PASTA MASALA

BIRYANI/PULAV MASALA

PIZZA MASALA

NOODLE MASALA

SANDWICH MASALA

BHELPURI MASALA

CHAAT MASALA

PUNJABI GARAM MASALA

FORMULATIONS AND PROCESS OF

MANUFACTURE OF SPICES

KACHHI BIRYANI

SOUTH INDIAN CURRY

FISH MASALA

FISH KABAB MASALA

FISH PULAO MASALA

POTATO MEAT PURI MASALA

MASALA FOR RICE OF FISH

PICKLE MASALA (MANGO)

THANDAI - POWDER

CHAT MASALA

FISH - MASALA

JAL - JEERA

CURRY-POWDER

TANDOORI CHICKEN POWDER

SAMBHAR POWDER

GARAM MASALA

MUTTON BIRYANI MASALA

DISINTEGRATING AND POWDERING

PRINCIPLES OF OPERATIONS

DRYING

GRINDING

PRINCIPLES OF OPERATIONS:

MIXING

PACKING

OTHER FORMULATION OF MASALAS

PICKLE MASALA (MANGO)

CURRY POWDER

FORMULAE FOR SPICES

RAITA MASALA:-

JALJIRA

FORMULATIONS OF CURRY POWDERS

SOME OTHERS FORMULATIONS OF MASALA (SPICES)

CHAAT MASALA

JAL JIRA

SAMBHAR

MEAT MASALA

TANDOORI CHICKEN POWDER

PUNJABI CHOLA KA MASALA

CURRY POWDER

GARAM MASALA

THANDAI MASALA

SOME MORE FORMULA FOR CURRY POWDER

PACKAGING OF GROUND SPICES

THE IMPORTANT FINDINGS OF THE STUDY ARE AS FOLLOWS:

BULK PACKAGING AND STORAGE OF WHOLE SPICES

SUPER-CRITICAL FLUID EXTRACTION

FOR SPICES OLEORESIN

PRODUCTION OF SPICE OLEORESINS

VARIATIONS IN OLEORESINS, CAPASAICIN, PUNGENCY, AND COLOR OF CHILLI VARIETIES FROM DIFFERENT GEOGRAPHICAL REGIONS OF THE WORLD

CONDITIONS OF EXTRACTION

SOLVENT STRIPPING FROM MISCELLA

LOCATION OF OLEORESIN PLANT:

FORMS OF TYPES OF OLEORESINS:-

LIQUID FORMS OF OLEORESINS:

OLEORESIN CAPSICUM OR PEPRIKA

CAPSICUM WASTE

STORAGE OF OLEORESINS

MANUFACTURING PROCESS OF SPICE OIL

PRACTICE OF DISTILLATION

STEAM DISTILLATION

END OF DISTILLATION

TREATMENT OF THE VOLATILE OIL

TREATMENT OF THE DISTILLATION WATER

PROCESS OF MANUFACTURE

DETAILS OF MACHINERIES & EQUIPMENTS

PROCESS FLOW DIAGRAM

MANUFACTURING PROCESS OF GINGER OIL

PREPARATION OF RAW MATERIAL

CLEANING

MILLING

SOAKING

LOADING OR CHARGING

BLEACHING OF GINGER

MANUFACTURING PROCESS

FLOW DIAGRAM FOR GINGER OIL

RECTIFICATION OF ESSENTIAL OILS

PROBLEMS RELATING TO STEAM DISTILLATION

OLEORESIN OF GINGER:-

EXTRACTION METHOD OF ESSENTIAL OILS

SOURCES OF NATURAL ESSENTIAL OIL

METHODS OF PRODUCING ESSENTIAL OILS

HYDRODISTILLATION

MECHANISM OF DISTILLATION

HYDRODIFFUSION

HYDROLYSIS

EFFECT OF HEAT

THREE TYPES OF HYDRODISTILLATION

WATER DISTILLATION

DETAILS OF DISTILLATION PROCESS

STEAM DISTILLATION

STEAM DISTILLATION PROCESS

SOLVENT EXTRACTION

CO2 EXTRACTION

THE CO2 EXTRACTION PROCESS

WATER AND STEAM DISTILLATION

EXTRACTION OF WATER MELON SEED OIL

PREPARATION

OIL EXPELLERS

COLD PRESSING

SOLVENT EXTRACTION

CLARIFICATION

PROCESSING DETAILS OF OILS

OF SEED, NUTS & KERNEL

NATURAL COLOUR FROM SPICES

EXTRACTION OF CURCUMIN FROM TURMERIC AND DETECTION

DETAILS OF SPRAY DRYING

DESIGN AND CONTROL

SUPPLIERS OF RAW MATERIALS

SUPPLIERS OF PLANT AND MACHINERIES

DISTILLATION EQUIPMENTS

MATERIAL HANDLING EQUIPMENTS

PACKAGING MACHINE

MATERIAL HANDLING EQUIPMENTS

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)