PAN MASALA & ZARDA MANUFACTURING UNIT
[EIRI/EDPR/4440] J.C.: 2644XL
INTRODUCTION
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.
Zarda if taken in high dose is injurious to health and gives the feeling of laziness and unconsciousness.
Kimam is the sweetened masala, usually taken by peoples who are not in regular routine of chewing tobacco. It is generally a mouth freshener and believed to increase appetite by improving digestion system.
Gutka or betel quid is a chewing tobacco preparation made of crushed areca nut (also called betel nut), tobacco, catechu, paraffin wax, slaked lime and sweet or savory flavouring, in India, other Asian countries, and North America. Manikchand Group is a group of industries in India that primarily started out as a company that produced chewable tobacco products called 'Gutka'.
Now a 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. Uses of Pan Masala Pan Masala 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.
COST ESTIMATION
Plant Capacity 100 Kg./Day
Land & Building (300 sq.mt.) Rs. 46.00 Lac
Plant & Machinery Rs. 7.00 Lac
Working Capital for 1 Month Rs. 36.89 Lac
Total Capital Investment Rs. 92.90 Lac
Rate of Return 62%
Break Even Point 58%
CONTENTS
INTRODUCTION
THE INITIAL STARTUP CAPACITY UTILIZATION IS 80%
USES & APPLICATION
PAN MASALA
ZARDA
KIMAM (QIWAM)
CHEWING TOBACCO (BETEL QUID TOBACCO)
FIGURE-BETEL QUID CONSTITUENTS
FIGURE-PLAIN TOBACCO LEAVES USED IN BETEL QUID
SPECIFICATIONS
EACH PACKET OF CHEWING TOBACCO SHALL BE MARKED WITH THE FOLLOWING:
MARKET OVERVIEW
THE INDIA PAN MASALA MARKET IS DIVIDED ON THE BASIS OF TYPE INTO:
ON THE BASIS OF PRICE, THE INDUSTRY IS BIFURCATED INTO:
ON THE BASIS OF PACKAGING, THE INDUSTRY IS SEGMENTED INTO:
TOP PLAYERS
PRESENT MANUFACTURER OF PAN MASALA AND RELATED PRODUCT
INSTALLED CAPACITY, PRODUCTION AND CAPACITY UTILIZATION OF PAN MASALA
APPARENT CONSUMPTION OF PAN MASALA
ESTIMATED DEMAND
PRESENT MANUFACTURERS/EXPORTERS
FORMULATION
FLAVOURED PAN MASALA
PAN MASALA (MEETHA)
ZARDA
RAW MATERIALS
BETAL NUT (PROCESSED)
LIME PURIFIED POWDER
CATECHU
CARDAMOM SEED (SMALL)
MULETHI
SANDAL WOOD OIL
KEWRA OIL
ROSE OIL
SAFFRON ESSENTIAL OIL
PERFUME
MANUFACTURING PROCESS STEPS/PROCESS SCHEMATIC
FLAVOURED PAN MASALA
PAN MASALA (MEETHA)
PROCESS FLOW
ZARDA
PROCESS FLOW
PLANT & MACHINERY
BETELNUT CUTTING MACHINE
ROASTER WITH DIGITAL TEMPERATURE
MICRO PULVERISER
TRAY DRYER
DEHUMIDIFIER
BIBBON BLENDER MADE OF SS-316
VIBRATORY SIEVING MACHINE
TOBACCO PROCESSING MACHINE WITH CUTTER, VIBRATORY SIEVE ETC
ROTOGRAVURE PRINTING MACHINE
SOAKING TANK
POUCH FILLING & SEALING
WEIGHING MACHINE (PLATFORM TYPE)
SUPPLIERS OF RAW MATERIALS
SUPPLIERS OF MENTHOL
SUPPLIERS OF FLAVOURS/COLOURS/PRESERVATIVES/ESSENCE & EMULSIONS
SUPPLIERS OF FOOD COLOURS
MANUFACTURER OF SUGAR
MANUFACTURERS OF SMALL TIN CONTAINERS
SUPPLIERS OF KATHA FOR PAN MASALA
SUPPLIERS OF SANDALWOOD OIL
SUPPLIERS OF PERFUMES/FLAVOURS
SUPPLIERS OF PLANT & MACHINERY
SUPPLIERS OF MIXER
SUPPLIERS OF PAN DRYER
SUPPLIERS OF TESTING EQUIPMENT
SUPPLIERS OF PULVERISER
SUPPLIERS OF WEIGHING BALANCE
SUPPLIERS OF POUCH PACKING MACHINE
SUPPLIERS OF TANKS
SUPPLIERS OF PAN MASALA MACHINE
SUPPLIERS OF SUPARI MACHINE
SUPPLIERS OF COMPLETE FOOD PACKAGING MACHINERY
SUPPLIERS OF SIEVE SUPPLIERS
SUPPLIERS OF FOOD MIXER
SUPPLIERS OF DRYER
SUPPLIERS OF FILTERS
PLANT LOCATION FACTORS
RAW-MATERIAL SUPPLY:
MARKETS:
POWER AND FUEL SUPPLY:
WATER SUPPLY:
WASTE DISPOSAL:
LABOR:
SITE CHARACTERISTICS:
WASTE GENERATION & MANAGEMENT/GREEN BELT
GREEN BELT
ANTICIPATED ENVIRONMENTAL IMPACTS
CONSTRUCTION PHASE
OPERATION PHASE
MITIGATION MEASURES (PROPOSED)
HSE REQUIREMENTS
SAFETY & OCCUPATIONAL MEASURE (STORAGE/HANDLING OF RAW MATERIAL & PRODUCT)
PROPOSED IMPLEMENTATION SCHEDULE
PROJECT FINANCIALS
BASIS & PRESUMPTIONS (FOR PROFITABILITY WORKINGS)
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)
