Detailed Project Report on Spices Mill & Packaging

SPICES MILL & PACKAGING

[EIRI/EDPR/1647] J.C.: 453, 995, 1888

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.

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 center as quickly as possible and stored properly before it is taken to up for processing.

COST ESTIMATION

Plant Capacity            2 MT/Day

Land & Building (1500 sq.mt.)    Rs. 1.34 Cr

Plant & Machinery                    Rs. 1.15 Cr

Working Capital for 1 Month    Rs. 1.68 Cr

Total Capital Investment          Rs. 4.38 Cr

Rate of Return                          52%

Break Even Point                      49%

CONTENTS

INTRODUCTION

USES AND APPLICATIONS

B I S SPECIFICATIONS

METHOD OF TEST FOR SPICES AND CONDIMENTS

TERMINOLOGY FOR SPICES AND CONDIMENTS

TABLE -1 LIST OF SPICES AND CONDIMENTS

MARKET SURVEY

MARKET FORECAST - SPICE & EXTRACT MANUFACTURING

MANUFACUTRERS/SUPPLIERS/EXPORTERS OF SPICES

IMPORTER OF SPICES

PLANT AND MACHINERY USED

PROCESS OF MANUFACTURE

DISINTEGRATING AND POWDERING

PRINCIPLES OF OPERATIONS

PACKAGING OF GROUND SPICES

BULK PACKAGING AND STORAGE OF WHOLE SPICES

PLANT LAYOUT

COMPLETE PLANT AND EQUIPMENT SUPPLIERS FOR SPICE/MASALA UNIT

SUPPLIERS OF PLANT & 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)