Additional information
| Plant Capacity | 3.00 TONS/day |
|---|---|
| Land and Building | (1600 sq.mtr) |
| Plant & Machinery | Rs. 90.00 Lacs |
| Rate of Return | 32% |
| Break Even Point | 47% |
| profit on sales per year | Approx Rs.1.72 Cr |
KITCHEN MASALAS (SPICES) CAP: 3 TON/DAY
The project report includes Present Market Position and Expected Future Demand, Market Size, Statistics, Trends, SWOT Analysis and Forecasts. Report provides a comprehensive analysis from industry covering detailed reporting and evaluates the position of the industry by providing insights to the SWOT analysis of the industry.
We can prepare PROJECT REPORT as per your INVESTMENT PLAN for BANK LOAN REQUIREMENT and INDUSTRY ANALYSIS. All reports are prepared by highly qualified consultants and verified by a panel of experts.Have Query? Click Here to Chat
Industry Expert is Online, Chat with him for more detail.
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.
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
OVERVIEW OF SPICE MARKET IN INDIA
MARKET SURVEY
EXPORT OF SPICE FROM INDIA
INDIA COMMANDS A FORMIDABLE POSITION IN WORLD SPICE TRADE.
MASALA SPICE OF EXPORT
DETAILED EXPORT DATA OF SPICES RED CHILLI
MARKETING OF SPICES IN INDIA
MARKETING TASK FOR INDIAN SPICES
UPDATES OF SPICES
MANUFACUTRERS/SUPPLIERS/EXPORTERS OF SPICES
IMPORTER OF SPICES
FORMULATIONS OF KITCHEN MASALAS
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
POTATO MEAT PURI MASALA
PICKLE MASALA (MANGO)
CURRY-POWDER
TANDOORI CHICKEN POWDER
SAMBHAR POWDER
MUTTON BIRYANI MASALA
DISINTEGRATING AND POWDERING
PRINCIPLES OF OPERATIONS
PACKAGING OF GROUND SPICES
PROFITABLE LIFE OF GROUND SPICES IN DIFFERENT FLEXIBLE POUCHES IN 100 G. CONSUMER PACKS AT 92% RH &
38%C (ACCELERATED STORAGE CONDITION)
PROBABLE SHELF LIFE OF GROUND SPICES IN DIFFERENT FLEXIBLE POUCHES IN 100G. CONSUMPTION PACKS AT 65% RH &
270C (INDIAN STANDARD CONDITION)
THE IMPORTANT FINDINGS OF THE STUDY ARE AS FOLLOWS :
BULK PACKAGING AND STORAGE OF WHOLE SPICES
OTHER FORMULATION OF MASALAS
FORMULAE FOR SPICES
FORMULATIONS OF CURRY POWDERS
SOME OTHERS FORMULATIONS OF MASALA (SPICES)
PUNJABI CHOLA KA MASALA
SOME MORE FORMULA FOR CURRY POWDER
PLANT LAYOUT
COMPLETE PLANT AND EQUIPMENT
SUPPLIERS FOR SPICE/MASALA UNIT
PACKAGING SOLUTIONS FOR SPICES
WEIGHING MACHINES
LABORATORY EQUIPMENT AND LAB TESTING EQUIPMENT
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
