SPICES INDUSTRY AND PRE MIX MASALA

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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.

USES AND APPLICATIONS

There are a large number of dishes used commonly and on special occasions; correspondingly, there may be large variety of Masala (spices) also.

However, the purpose or use of spices (a MASALAS) in dishes is twofold – and being the appetizer and the other being taste and appearance.

Spice has a definite roll to play in enhancing the taste and flavour of any forcs. A dish of spices adds individuality to standardized fords, traditional or modern.

In the indigenous system of medicine in India, spices are used widely. But, till recently, there was a prejudice in many foreign countries that spices are injurious to health. Fortunately, this view has been contradicted recently by research workers in India and abroad.

Most of the spices are carminative, digestive, stimulant, stanachic, resolvent, antieperiodic, etc. Spices are now considered as the natural and necessary component of daily nutrition.

Imagine your food without any spices. Unimaginable, is it? We can easily put it this way; wherever you find an Indian you will find spices. No wonder, when food giants from across the world come to India, they have to add an Indian twist to their menu.

Right from the kitchen and medicinal uses in homes spices have an important role to play in different places. As India is blessed with a varied climate each of its state produces some spice or the other. No wonder why spices are used so extensively for cooking in India. Not only in India but also in some other countries spices are considered to be of great use.

Apart from adding colour, flavour and taste, consumption of spices provide infinite health benefits. You can be more creative in use of spices if you know its uses better. Some may be a substitute for your costly beauty products and even medicines. Have a quick overview of Indian spices, their uses and benefits

Spices Uses Benefits
Asafoetida (Hing) It is used for seasoning food especially snacks and has medicinal uses. A good remedy for whooping cough and stomach ache caused due to gas.
Bay leaf (Tez Patta) It is used in cooking to add a specific flavour to food. It also has some medicinal properties. Bay leaf oil possesses antifungal and anti bacterial
Cardamom (Elaichi) It is used in most of the Indian and other sweet dishes to give a good flavour and smell. It is also used widely in pharmaceutical sector. Helps to control bad breath and digestive disorder. A whole cardamom chewed is good for coping with diabetes.
Chilli (Lal Mirch) It is a main ingredient used for adding hot flavour to the food. The antioxidants present in chilli help to cope with cholesterol. It also helps burning calories
Cinnamon (Dalchini) It is used for mainly for seasoning food and preparing masalas It has medicinal uses too. It supports natural production of insulin and reduces blood cholesterol
Clove (Laung) It is used as a cooking ingredient mainly for seasoning or preparing Masalas. Clove oil is beneficial for coping with tooth ache and sore gums. It is also beneficial remedy for chest pains, fever, digestive problems, cough and cold.
Coriander (Dhaniya) Coriander leaves as well as coriander seeds are used in cooking. It also has some medicinal uses. It can be used externally on aching joints and rheumatism. It is also good for coping with soar throat, allergies, digestion problems, hay fever etc.
Cumin (Zeera) It is used for cooking and it also possesses medicinal properties. It is a good source or iron and keeps immune system healthy. Water boiled with cumin seeds is good for coping with dysentery.
Curry leaves(Curry Patta) It is used as a main ingredient for seasoning in some countries. It has many medicinal uses. These leaves are beneficial for reducing blood sugar. Each part of the plant provides some benefit or the other. The dried leaves are extensively used in herbal medicines.
Fenugreek (Methi) It is mainly used as a green leafy vegetable and seeds are used for seasoning and preparing Masalas. It also has medicinal uses. Fenugreek seed tea or sweet fudge is good for increasing breast milk. It also helpful for treating diabetes and lowering cholesterol
Garlic (Lassan) It is used for cooking as well as for the medicinal purpose. It is useful for coping with cough and cold. It also has antibiotic properties.
Ginger (Adrak) It is used for giving a specific flavour to food and has many medicinal uses. Helps to avoid digestive problems. It is beneficial for coping with cough and cold.
Mustard (Rye) It is used for seasoning as well as green leafy vegetable. The use of mustard oil is extensive in India but it is banned in some countries. Mustard oil is good for body massage and even for getting good hair. It consists of omega-3 fatty acids. It is an excellent source of iron, zinc, manganese, calcium, protein etc.
Nutmeg (Jaiphal) It is used in powdered form for garnishing and also for masala preparation. It is used in soaps, perfumes and shampoos. It can also be used for medicinal purpose. It is beneficial for the treatments of asthma, heart disorder and bad breath.
Pepper (Kaali Mirch) It is extensively used in cooking, especially for garnishing. It is has many medicinal uses too. It helps coping with cold, cough, infections etc. It helps to deal with muscle pains and digestive problems
Saffron (Zaffran/Kesar) It is used for cooking as well as in beauty products. It is mainly used in sweet dishes. It has good medicinal properties. It helps to cope with skin diseases. It is a good remedy for cough, cold and asthma.
Star anise (Chakra Phool) It is used in cooking and for medicinal purpose Star anise oil is beneficial for rheumatism. It is helpful for digestion and avoiding bad breath
Turmeric (Haldi) It is used in cooking and skin care products. It has wide range medicinal uses. It helps deal with skin problems. Turmeric powder can be used for healing cuts and wounds. It also makes coping with diabetes easier.

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Description

INTRODUCTION
THERE ARE A NUMBER OF SPICES USED ALONG WITH FOOD, NAMELY;
USES AND APPLICATIONS
B.I.S. SPECIFICATIONS
METHOD OF TEST FOR SPICES AND CONDIMENTS
SCOPE
EXTRANEOUS MATTER
GRINDING OF SAMPLE FOR CHEMICAL ANALYSIS
PRINCIPLE
TOTAL ASH
APPARATUS
DETERMINATION
WATER-INSOLUBLE ASH
ACID INSOLUBLE ASH
PROCEDURE
MOISTURE CONTENT
TERMINOLOGY FOR SPICES AND CONDIMENTS
SCOPE
TERMINOLOGY
TABLE -1 LIST OF SPICES AND CONDIMENTS
SCENARIO OF SPICES IN INDIA
SOME FLAVOURSOME INDIAN SPICES DATA
MARKET OVERVIEW OF SPICE INDUSTRY
INDIA MARKET
TOP 10 SPICES (BY PRODUCTION 2019-2020)
PRODUCTION VOLUME OF SPICES IN INDIA
PRODUCTION PROJECT
EXPORT MARKET OF SPICES & SPICE PRODUCTS
EXPORT PROJECTIONS
SIZE OF THE INDIAN INDUSTRY
GLOBAL SPICE MARKET
INDIAN PACKAGED SPICES MARKET
PACKAGED SPICES MARKET – GROWTH PROJECTIONS
PACKAGED SPICES MARKET – LANDSCAPE
PACKAGED SPICES – MARKET SHARE
PACKAGED SPICE INDUSTRY – KEY BRANDS
INDIAN SPICES – BRANDED MARKET
BRANDED PLAYERS
TOP BRANDS
1. EVEREST MASALA
2. MDH
3. BADSHAH MASALA
4. EASTERN
5. CATCH
6. PRIYA
7. PUSHP
8. MTR
INDIAN SPICE INDUSTRY – INVESTMENT LANDSCAPE
INDIAN SPICE INDUSTRY – AN INVESTMENT DESTINATION
COMPLETED DEALS
INDIAN SPICE INDUSTRY – EXPERT VIEWS
OUTLOOK OF SPICE MARKET
THE MAJOR GROWTH DRIVERS
EXPANSION OF GLOBALIZATION
FOOD AND BEVERAGE INDUSTRY
MARKETING OF SPICES IN INDIA
COMPARATIVE ADVANTAGE
HIGH DOMESTIC DEMAND
DEMAND FOR SPICES FROM THE UPWARDLY MOBILE MIDDLE CLASS IS ON THE INCREASE
LOW PRODUCTIVITY OF INDIAN SPICES
POOR AVAILABILITY OF INPUTS
NON-AVAILABILITY OF SUITABLE FERTILIZERS AND INFRASTRUCTURE
LACK OF REAL TIME KNOWLEDGE
MECHANIZATION OF SPICE PRODUCTION AND PROCESSING
MARKETING TASK FOR INDIAN SPICES
CHALLENGES IN MARKETING OF SPICES
EFFORTS IN MARKETING DEVELOPMENT
DEVELOPMENT OF TRANSPORT AND COMMUNICATION FACILITIES
INSTITUTIONAL MARKETING
MARKET INTELLIGENCE AND MARKET REGULATION
EXTENSION OF VOLUNTARY/ COMPULSORY GRADING
STABILIZING PRODUCTION AND ENSURING COMPETITIVE PRICES FOR EXPORTS
VALUE ADDITION-THE CURRENCY FOR FUTURE
IMPROVED PACKAGING AND BRANDING OF SPICES
MANUFACUTRERS/SUPPLIERS/EXPORTERS OF SPICES
IMPORTER OF SPICES
FORMULATIONS OF PREMIX MASALA
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
SOUTH INDIAN CURRY
FISH MASALA
FISH KABAB MASALA
FISH PULAO MASALA
POTATO MEAT PURI MASALA
MASALA FOR RICE OF FISH
PICKLE MASALA (MANGO)
THANDAI – POWDER
CHAT MASALA
FISH – MASALA
JAL – JEERA
CURRY-POWDER
TANDOORI CHICKEN POWDER
SAMBHAR POWDER
GARAM MASALA
FORMULATION OF TEA MASALA
MUTTON BIRYANI MASALA
DISINTEGRATING AND POWDERING
PRINCIPLES OF OPERATIONS
DRYING
GRINDING
PRINCIPLES OF OPERATIONS:
MIXING
PACKING
IMPORTANT STEPS IN HARVESTING, PROCESSING AND STORAGE OF SPICES
IMPORTANT STEPS TO BE TAKEN IN THE HARVESTING, PROCESSING AND STORAGE OF PEPPER
HARVESTING – SOME CRITICAL ASPECTS
PROCESSING – ONE MINUTE IN BOILING WATER
WHY CONTROL THE MOISTURE CONTENT
HYGIENE – ENVIRONMENT AND PERSONAL
POINTS TO BE OBSERVED IN THE STORAGE OF PEPPER
PRE-HARVEST, HARVEST AND POST-HARVEST OPERATIONS
PRE-HARVEST
HARVEST
POST – HARVEST
CHILLIES
PRE-HARVEST AND POST – HARVEST OPERATIONS
PRE-HARVEST OPERATION
HARVESTING – IMPORTANT POINTS
POST-HARVEST HANDLING – THINGS TO REMEMBER
STORAGE PRECAUTIONS
DRIED GINGER
EXPORT OF GINGER
THE WORLD MARKET FOR GINGER
LIMIT OF CONTAMINANTS STIPULATED BY IMPORTING COUNTRIES
PRE-HARVEST AND POST-HARVEST OPERATIONS IN GINGER
PRE-HARVEST OPERATION – SOME CRITICAL ASPECTS
HARVESTING-IMPORTANT POINTS
PROCESSING – THINGS TO REMEMBER PEELING
DRYING
BLEACHED GINGER – PROCESSING
PACKING
STORAGE – SOME PRECAUTIONS
THE FUTURE OF INDIA’S GINGER EXPORT
CUMIN & FENNEL
PRE-HARVEST AND POST HARVEST OPERATIONS
PRE-HARVEST OPERATION-SOME CRITICAL ASPECTS
HARVESTING /IMPORTANT POINTS
PROCESSING- THINGS TO REMEMBER
STORAGE PRECAUTIONS
TURMERIC
PRE-HARVEST OPERATION-SOME CRITICAL ASPECTS
HARVESTING-IMPORTANT POINTS
PROCESSING – THINGS TO REMEMBER
PACKING
STORAGE PRECAUTIONS
PACKAGING OF GROUND SPICES
PROFITABLE LIFE OF GROUND SPICES IN DIFFERENT FLEXIBLE POUCHESIN 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
PICKLE MASALA (MANGO)
CURRY POWDER
RAITA MASALA
JALJIRA
FORMULATIONS OF CURRY POWDERS
FORMULA NO.1 MADRAS CURRY POWDER
FORMULA NO.2 SAMBHAR POWDER
FORMULA NO.3 GARAM MASALA
PLANT LAYOUT
ADDRESSES OF PLANT AND MACHINERY SUPPLIERS
COMPLETE PLANT AND EQUIPMENT SUPPLIERS FOR SPICE/MASALA UNIT
SUPPLIERS OF PACKAGING SOLUTIONS FOR SPICES
SUPPLIERS OF WEIGHING MACHINES
SUPPLIERS OF LABORATORY EQUIPMENT AND LAB TESTING EQUIPMENT

APPENDIX – A:

01. PLANT ECONOMICS
02. LAND & BUILDING
03. PLANT AND MACHINERY
04. OTHER FIXED ASSESTS
05. FIXED CAPITAL
06. RAW MATERIAL
07. SALARY AND WAGES
08. UTILITIES AND OVERHEADS
09. TOTAL WORKING CAPITAL
10. TOTAL CAPITAL INVESTMENT
11. COST OF PRODUCTION
12. TURN OVER/ANNUM
13. BREAK EVEN POINT
14. RESOURCES FOR FINANCE
15. INSTALMENT PAYABLE IN 5 YEARS
16. DEPRECIATION CHART FOR 5 YEARS
17. PROFIT ANALYSIS FOR 5 YEARS
18. PROJECTED BALANCE SHEET FOR (5 YEARS)

Additional information

Plant Capacity

3 Ton/Day

Land & Building

(10,800 sq.ft.)

Plant & Machinery

US$ 87142

Rate of Return

43%

Break Even Point

35%