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.
Pan Masala is a balanced mixture of areca nuts (also known as supari), catechu, cardamom, lime, flavoring agents and some natural perfuming materials. It is widely used to remove the bad odor of the mouth by providing a fresh breath and comes in attractive user-friendly packets and containers.
A herb, nut, and seed mixture that is commonly served in India. Pan Masala is most often considered to be an item to aid digestion or used as a breath freshener for use after consuming highly spicy meals.
A typical mixture of Pan Masala will contain fennel seeds as the base ingredient as well as sugar coated seeds that may include sesame, fennel, and coriander seeds. Mint leaves, cardamom, powdered lime, pure menthol, catechu, betel nuts, areca nuts, and other flavorings may also be added to the mixture. When eaten following a meal, chewing the ingredients releases flavors that are refreshing to the mouth and digestive system.
Now days Pan Parag, Prince Gutka, Pan Mayur, Darbari type, Tambul, Maruti, Pan Bahar, Rajni Gandha, Manik Chand and number of other brands pan masalas are commonly used. The sale and marketing of Pan Masala is increasing day by day. It is very clear from the fact that wherever you go in the market, in the town, in a village you will find some panwari shops around everywhere in every mohalla and in every street. As the sale of pan and Pan Masala is increasing there is enough scope for starting the manufacture of Pan Masala on a small scale. It is being manufactured by various trade names like Pan Bahar, Pan Parag, Pan Mayur, Darbari Pan Masala, Manoranjan pan Masala, Tambul Pan Masala, Rajni Gandha Pan masala Santoor Pan masala etc. Powder form pan masala is made under various trade names now a day and are widely used.
Pan Masala a is widely used for removing bad odour to impart a pleasant feeling, For scenting the breath in order to impart a pleasant feeling, For serving the guests, friends and in the parties and functions, As a substances for tobacco chewing and for smoking, It can be used in the Hotel and restaurants. Properties of Pan Masala It should not produce irritation effects in the mouth, It should cool the mouth, It should have scented affect in the mouth & NO excess of lime should be in the pan Masala. Market Survey Now days pan Masala has very good market demand due to customer’s habit. There is very good scope of pan masala. Actually on pan masala market data is not available but tobacco based product has market survey data. Basically pan masala is a substitute of tobacco products.
Users of tobacco products largely converted to use pan Masala. The major factors contributing to tobacco consumption have been global population and income growth. Tobacco is consumed mainly by the adult population and about 70 percent of world population is over 15 years of age. Per adult tobacco consumption, however, is on the decline in both the developing and developed countries. This significant development, however, is concealed by the fact that overall world tobacco use is expanding with population.
It is intended to prepare a Feasibility Report to install a Pan Masala & Zarda Manufacturing Unit with an installed capacity of 1,50,000 Kg/Year as a Green Field Project.
The initial startup capacity utilization is as per table below:
Products UOM Quantity
Flavoured Pan Masala Kg 75000
Pan Masala (Meetha) Kg 30000
Total Kg 105000
