GINGER UNIT (OIL & POWDER)

 Ginger  possesses a warm pungent taste and a pleasant odor, hence  its wide use as a flavourant in numerous food  preparation and beverages,  ginger bread, soups, pickles, and many popular soft  drinks.  Like most/ pungent spices, ginger is consumed all over  the  world, particularly in tropical or warm  countries  It dilates the superficial vescells of the spin, resulting first  in a feeling  of warmth, then in increased activity of the sweet glands and perspiration and finally in a marked cooling effect on the skin.

The odor of rhizomes is caused by the presence of volatile oil (1 to 3%) which can be isolated by steam distillation of the comminuted spice. The pungent principles on the other hand, are non-volatile and must be extracted by percolation with suitable solvent which procedure yields the so called oleoresin of ginger. Since the essential oil is contained chiefly in the epidermal tissue, great care should be exercised in the peeling of rhizomes and  excessive scraping must be avoided Indeed, unpeeled ginger constitutes a must more suitable raw material  for distillation purpose than peeled ginger.

According to the historical researches of Hoff mann ginger was continually known to and highly esteemed by ancient Greeks and Romans who obtained the spices from Arabian traders via Red sea. It was introduced to Germany and  France in the ninth Century and to England in the 10th Century. The Spaniards brought ginger to the west Indies and to Mexico soon  after  the conquest  and  as  early as 1547 the spices was exported  from Jamaica to Spain.  Since the rhizomes can easily be transported in a living state for Considerable distance, the plant has  been introduced to many tropical and sub tropical countries and is now Cultivated  in several part of the world.  The most important producing region being Jamaica. Cochin and Calicut (Malabar  Coast,  South  India), Sierra Leone and  Nigeria (W. Africa) Southern China and Japan, of these Jamaica produces what most connoisseurs consider  the  finest grade,  possessing  the  most delicate  aroma  and flavour. The Cochin quality ranks perhaps second.

It Exhibits a Characteristics lemon like by note, for which reason some experts prefer the Cochin ginger to that from Jamaica. As  a matter of facts, Cochin ginger  often  brings  a somewhat  higher price  on the world market  than  the Jamaican quality. West African ginger is usually considered third in  the ranks of all ginger grades, it possess the greatest pungency  and gives  the highest yield of essential oil hence its present  wide use  for the extraction of oleoresin and for the distillation of oil. Moreover, the African ginger is usually lower priced  than the other two grades.

There are two general types of ginger viz. fresh green ginger used for the preparation of candied ginger (in Sugar Syrup) and dried or cured ginger applied in the  spiced  trade, for the  preparation  of extracts and  oleoresins  and  for  the distillation of its volatile oil.

Commercial grades are known as scraped and coated ginger. Great care  has to be exercised in the peeling operation  because the essential oil and resin bearing cells are located chiefly in the epidermal tissue. Excessive scraping depreciates the quality of the spice substantially.  Scraped ginger is a grade from which the cortex has been removed partly or entirely. In coated ginger on the other hand a good portion or all of the outer layer remain attached to the dried rhizome.  In addition, there are bleached and unbleached ginger, the bleaching being accomplished by covery the rhizome with a coat of lime of chalk.

Liming has the effect of improving colour and appearance and of protecting the spices from mildew and attacks of weevils and other pests. The cleaned rhizome are dried in sun without peeling. This procedure results in black ginger, an  unscraped, coated type, possessing a dark, ash coloured, wrinkled epidermis.  In other producing regions, sun drying is supplemented by drying on trays, within huts, above a shouldering fire.

Geraniol:- Oil of Ginger Contains from 36 to 65% of  total Alcohols, Calculated  as geraneol. The Alcohol  which was identified  through its diphencylure thane m82o and by  oxidation to citral.

INTRODUCTION
USES AND APPLICATION
USAGE AND PROPERTIES OF GINGER POWDER
GINGER ESSENTIAL OIL: USES
B.I.S. SPECIFICATIONS
MARKET STUDY
DOMESTIC DEMAND
DETAILED EXPORT DATA OF GINGER OIL
GINGER POWDER EXPORT DATA
DETAILED EXPORT DATA OF FRESH GINGER
MARKET POTENTIAL OF GINGER OIL
SCOPES FOR NEW CAPACITIES
INTERNATIONAL SCENARIO
PRESENT MANUFACTURERS & EXPORTER
MANUFACTURING PROCESS
GINGER POWDER PRODUCTION PROCESS
PROCESS FLOW DIAGRAM
PLANT LAYOUT
BATCH COMPOSITIONS (P.M.)
BULK HANDLING EQUIPMENT & SYSTEMS IN GINGER POWDER UNIT
SUPPLIERS OF PLANT AND MACHINERY
SUPPLIER OF THE RAW MATERIALS

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