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
[CODE NO.3270]  

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.

There are a number of spices used along with food, namely;

1. Common Salt, 2. Coriander, 3. Chill, 4. Haldi, 5.  Ajwain & Maithee, 7.Onion and so on; These spices are not used are at  a time.  For preparation of any dish may be Indian or European, may be vegetarian or non-vegetarian we use more than are  shice  for its preparation.  The combination of all the spices but  together for  the use of one particular dish as known as 'masala' of the spices,  the  bulk of the dry matter consists of carbohydrater, proteins, tannius, resins, volatile oil, fixed oil, for pigments, mineral, elements, etc. These constituents differ  grately  in their composition and content in different spices. They have varied physical and chemical properties. Due to this reason, the processing method of different spice, differ widely and required individual expertise in variety operation like curing,  drying, cleaning, grading and packing.

Harvesting of each spice is done at a particular store of maturity in a particular manner suitable for it avoiding any sort of damage before processing. It is transported to the processing centre as quickly as possible and stored properly before it  is taken to up for processing.


COST ESTIMATION

Plant  Capacity                                                : PROCESS SPICES AND HERBS FROM CLEANING
land & Building (17200 Sq.Mtr)                   :    Rs.  4.83  Cr
Plant & Machinery                                          :    Rs.  3.45  Cr
Working Capital for 1 Month                         :    Rs.  70.59 Cr
Total Capital Investment                               :    Rs.  79.24 Cr
Rate of Return                                                 :    49%
Break Even Point                                             :    24%


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:

 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