GINGER AND GARLIC PASTE (CAPACITY: 400/DAY)
[EIRI/EDPR/4711] J.C.: 2931XL
INTRODUCTION
Ginger garlic paste is one of the essential ingredients in Indian cuisines. It is added to almost all of the Non-vegetarian preparations and a few vegetarian dishes in Hyderabadi cuisine. Ginger and Garlic Paste is mainly used as a condiment in various food preparation. Additionally, it dominates the cooking paste market.
Ginger garlic paste is one of the primary cooking ingredients. In all the regions of the state, garlic and ginger are grown abundantly and consumed as such. Additionally, people consume it daily, in every house. In present days, customers are more attracted to instant foods, instant mixes, spices etc.
Garlic & Ginger paste are very versatile products which are used extensively in Food Industries.
Garlic is one of the important species coming into Allium group, whose botanical name is A. Sativum.
A hardy perennial, 60 cm in height, native to Central Asia and cultivated all over India. Bulbs made up of cloves; leaves long, flat, acute, sheathing the lower half of stem; scrape slender, smooth, shining, swathes long, beaked, enclosing heads bearing solid bulbils; flowers small, white, prolonged into leafy points.
History and Origin:- Garlic is native to the mountainous regions of central Asia from where it spread in prehistoric times to the Mediterranean region. Clay models of garlic have been excavated in Egypt. It reached China at an early age and was probably carried to the western hemisphere by the Spanish, the Portuguese, and the French. It has been suggested that the wild ancestor of garlic was a flowering form producing seeds on aerial bulbils. Under different soil and climatic conditions and due to different methods of cultivation in the ancient centers of civilization different varieties arose. The non-flowering varieties are thought to have arisen as a result of interference with the natural life cycle caused by storage.
COST ESTIMATION
Plant Capacity 400 Kg/Day
Land & Building Rented
Plant & Machinery Rs. 19.80 Lac
Working Capital for 1 Month Rs. 26.92 Lac
Total Capital Investment Rs. 49.23 Lac
Rate of Return 21%
Break Even Point 83%
CONTENTS
INTRODUCTION
GINGER PASTE
TYPES OF GINGER
COMPOSITION OF GINGER
ANALYSIS OF A BAZAAR SAMPLE OF GREEN GINGER GAVE THE FOLLOWING VALUES:-
GINGER GARLIC PASTE
USES AND APPLICATION
GARLIC PASTE
RAW MATERIALS
GARLIC AVAILABILITY AND USES
REGIONS OF POPULACE IN INDIA (GINGER GARLIC PASTE USE IN INDIA)
B.I.S. SPECIFICATION
GARLIC PASTE
GINGER PASTE
CONTACT ADDRESS FOR QUALITY PARAMETERS TOWARDS GINGER GARLIC PASTE
OVERVIEW OF GINGER IN INDIA
TOP 10 GINGER PRODUCING STATES OF INDIA ARE:
WORLD’S TOP FIVE GINGER PRODUCERS
WORLD’S TOP FIVE GINGER EXPORTERS
COOKING PASTE MARKET IN INDIA
MARKET POSITION
RAW MATERIALS USED IN THIS MANUFACTURING UNIT ARE—
INDUSTRY OVERVIEW: FOOD PROCESSING
SWOT ANALYSIS
POSITIVE OUTLOOK
PRICE RISE: BOON FOR COOKING PASTE BRANDS LIKE DABUR, NESTLE
PRESENT MANUFACTURING/EXPORTERS OF GINGER AND GARLIC PASTE
REGISTRATION AND LICENSE FOR GINGER AND GARLIC PASTE
BASIC STEPS FOR GINGER GARLIC PASTE
FORMULATION OF GINGER GARLIC PASTE
MANUFACTURING PROCESS OF GINGER GARLIC PASTE
PROCESS FLOW DIAGRAM OF GINGER GARLIC PASTE
MANUFACTURING PROCESS
FORMULATION OF GARLIC PASTE
GARLIC PASTE
FEATURES:
PACKING SIZE:
OTHER INFORMATION
PACKING SIZE
PROCESS MANUFACTURING OF GARLIC PASTE
PASTE MAKING MACHINE
MANUFACTURING PROCESS IN DETAILS
WASHING
PEELING
DEHYDRATION
MIXING
PROCESS FLOW DIAGRAM FOR GARLIC PASTE
GINGER GARLIC PASTE PACKING MACHINE
FEATURES:
APPLICATION:
FORMULATION
PROCESS FLOW SHEET
OTHERS FORMULATION OF GINGER PASTE
FORMULATION OF GINGER PASTE
FORMULATION OF GARLIC PASTE
SEQUENCES IN GINGER GARLIC PASTE
PRINCIPLES OF PLANT LAYOUT
MAJOR PROVISIONS IN ROAD PLANNING FOR MULTIPURPOSE
SERVICE ARE:
PLANT LOCATION FACTORS
PRIMARY FACTORS
1. RAW-MATERIAL SUPPLY:
2. MARKETS:
3. POWER AND FUEL SUPPLY:
4. WATER SUPPLY:
5. CLIMATE:
SPECIFIC FACTORS
6. TRANSPORTATION:
A. AVAILABILITY OF VARIOUS SERVICES AND PROJECTED RATES
7. WASTE DISPOSAL:
8. LABOR:
9. REGULATORY LAWS:
10. TAXES:
11. SITE CHARACTERISTICS:
12. COMMUNITY FACTORS:
13. VULNERABILITY TO WARTIME ATTACK:
14. FLOOD AND FIRE CONTROL:
EXPLANATION OF TERMS USED IN THE PROJECT REPORT
1. DEPRECIATION:
2. FIXED ASSETS:
3. WORKING CAPITAL:
4. BREAK-EVEN POINT:
5. OTHER FIXED EXPENSES:
6. MARGIN MONEY:
8. TOTAL LOAD:
9. LAND AREA/MAN POWER RATIO:
PROJECT IMPLEMENTATION SCHEDULES
INTRODUCTION
PROJECT HANDLING
PROJECT SCHEDULING
PROJECT CONSTRUCTION SCHEDULE
TIME SCHEDULE
GINGER GARLIC PASTE MAKING MACHINES SUPPLIERS
SUPPLIERS OF PACKAGING MACHINERY
SUPPLIERS OF RAW MATERIALS
SUPPLIERS OF GARLIC AND GINGER
SUPPLIERS OF SODIUM BENZOATE
SUPPLIERS OF XANTHAN GUM
SUPPLIERS OF SODIUM CHLORIDE
SUPPLIERS OF CITRIC ACID
SUPPLIERS OF PRINTED LAMINATED POUCHES
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)
