MASALA (SPICES)
[CODE NO.2816]
There are a number of spices used along with food namely :-
1. Common Salt, 2. Coriander, 3. Chill, 4. Haldi, 5. Ajwain,
6. Maithee,
These spices are not used one at a time. For preparation of any dish may be Indian or European, may be vegetarian of non-Vegetarian we use more than one spice for its preparation. The combination of all the spices put together for the use of one particular dish is known as MASALA. Spices are the basic
ingredients of indan food. Rich or poor, every househld uses spices. There is vast market available for the spices. Quality spices, hyginically processed and properly packed would find ready customers. There is a good scope for export too.
COST ESTIMATION
Plant Capacity 500.00 Kgs/day
Land & Building (600 Sq.Mtr) Rs. 41.25 Lacs
Plant & Machinery Rs. 7.60 Lacs
W.C. for 1 Month Rs. 22.00 Lacs
Total Capital Investment Rs. 74.88 Lacs
Rate of Return 33%
Break Even Point 60%
1. INTRODUCTION
2. USES AND APPLICATION
3. MARKET SURVEY
4. PRESENT MANUFACTURERS OF SPICES & CONDIMENTS AND MASALAS
5. ADOUT THE ENTERPRENEUR
6. ABOUT THE LOCATION
7. PROCESSING PROCEDURE
8. PROCESS FLOW CHART
9. MASALA FORMULATION
APPENDIX – A :
1. COST OF PLANT ECONOMICS
2. LAND & BUILDING
3. PLANT AND MACHINERY
4. FIXED CAPITAL INVESTMENT
5. RAW MATERIAL
6. SALARY AND WAGES
7. UTILITIES AND OVERHEADS
8. TOTAL WORKING CAPITAL
9. COST OF PRODUCTION
10. PROFITABILITY ANALYSIS
11. BREAK EVEN POINT
12. RESOURCES OF FINANCE
13. INTEREST CHART
14. DEPRECIATION CHART
15. CASH FLOW STATEMENT
16. PROJECTED BALANCE SHEET