PICKLES, MURABBAS AND SAUCES ETC.

Pan Masala are widely used to remove bad odour of mouth  and for scenting the breath in order to impart it a pleasant feeling. Pan  masalas   are  available in the  market  in  many  different   types,  forms,  brand, standards. Now a days  Pan  Parag,  Prince Gutka,  Rajani Gandha, Pan mayur , Darbar type , Tambul,  Maruti, Pan Bahar, types , pan masalas are commonly used.

These are  the best Pan Masalas and are made of Kutch , Lime betal-nuts and other  sophisticated item and perfumes.

PICKLES

Pickles  is a very familiar term known to every  locality especially in India and other countries prepared at homes.  Food, both  vegetable  and  fruits,  when  under  different  conditions fermented  and is able to be preserved for a long time is  called as  pickle.  It is surprised to know that food value of  cucumber pickles is more than that of eggs, rice fresh tomatoes and  fresh onions.

The  types of pickles, considering vegetable  and  fruit, e.g.  mango,  lime,  ginger,  pepper,  cucumber,  onion,   apple, cauliflower, cabbage and many others.  all these can be preparedseparately  or combinely collecting depending upon the taste  and choice.

   Project Report Covers:

Introduction
Uses and Applications
Properties
Market Survey with future aspects
Present Manufacturers
B.I.S. Specifications
Manufacturing Process with Formulae
Cost Economics with Profitability Analysis
Capacity
Land & Building Requirements with Rates
List & Details of Plant and Machinery with their Costs
Raw Materials
Details/List and Costs
Power & Water Requirements
Labour/Staff Requirements
Utilities and Overheads
Total Capital Investment
Turnover
Cost of Production
Break Even Point
Profitability
Land Man Ratio
Suppliers of Plant & Machineries and Raw Materials.