Project report on Mouth Freshner - Technology Book - Feasibility Report - Market Survey - Industrial Report https://projectreports.eiriindia.org/product-tag/mouth-freshner/ We Create Industrialist Fri, 01 Mar 2019 12:40:22 +0000 en-US hourly 1 https://wordpress.org/?v=6.9 https://projectreports.eiriindia.org/wp-content/uploads/2018/12/cropped-logo-1-32x32.jpg Project report on Mouth Freshner - Technology Book - Feasibility Report - Market Survey - Industrial Report https://projectreports.eiriindia.org/product-tag/mouth-freshner/ 32 32 MOUTH FRESHENER BUSINESS https://projectreports.eiriindia.org/product/mouth-freshener-business/ Fri, 01 Mar 2019 12:40:19 +0000 https://projectreports.eiriindia.org/?post_type=product&p=12621 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.

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]]> INTRODUCTION
USES & APPLICATION
CHEWING TOBACCO
BETEL QUID TOBACCO
ZARDA
QIWAM (KIMAM)
BETEL QUID MASALA (BETEL QUID)
SPECIFICATION OF ZARDA
SCOPE
REFERENCES
REQUIREMENTS
PACKING
MARKING
SAMPLING
TESTS
SAMPLING OF FLAKE TYPE CHEWING TOBACCO (ZARDA)
GENERAL REQUIREMENTS OF SAMPLING
SCALE OF SAMPLING
PREPARATION OF SAMPLES
NUMBER OF TESTS
CRITERIA OP CONFORMITY
OVERVIW OF PAN MASALA INDUSTRY
NO JUMPING THE GUN
TASTE OF ITS OWN
INVEST AND INVEST MORE
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
OVERVIEW OF TOBACCO IN INDIA
PRESENT MANUFACTURERS/EXPORTERS 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
INGREDIENTS OF PERFUMES ARE MENTIONED HERE UNDER
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
PROCESS OF MANUFACTURE-
PREPARATION OF INGREDIENTS
KUTCH
LIME
BETAL NUTS
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
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
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
PLANT ECONOMICS

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

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