PAN MASALA AND GUTKHA
[EIRI/EDPR/1615] J.C.: 416
INTRODUCTION
Pan masala tobacco is the refined tobacco with catechu, chuna, flavouring agents and perfumery compounds etc. It refreshens the mouth and gives the feeling of cold in throat when taken in small amount. Pan masala tobacco is chewed either with pan or directly without any other thing. Zarda of various grades, specified by different numbers, constitutes different proportions of zarda in tobacco. The higher the grade number of zarda pan masala, the higher it will contain zarda content. 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 freshner and believed to increase appetite by improving digestion system.
Chewing Tobacco:
Chewing tobacco is cultivated in almost every state of the Indian Union. The important growing states are Chennai, Bihar, West Bengal, Punjab and U.P. Generally the same variety is consumed in a number of forms. Thus the disvariety (N. Tobacco) in Bihar is used both for hookah and chewing. The best middle leaves of Jati (N-tobacco and motihari M. Vasatica) with a brown colour thick texture and pungent taste are used. In Bengal for chewing while the rest of the leaves are used for hookah. The desi tobacco grown around Biswan in sitapur district is considered, suitable for chewing though it is also used to some extent for hookah.
In Punjab, the method of curing determine, the use, for hookah smoking, the tobacco is ordinarily pit cured while the same tobacco is ground cured for chewing purposes. In Mumbai Lalchopadi and Kakic opadi grown in bidi tracers are used for chewing and snuff. Desi tobacco of Assam is used for hookah and chewing. Indigenous varieties, grown in Mysore are used for chewing and bidies.
Other types which do not posses good burning and smoking quality, are used as chewing tobacco, however, there is a large average grown in many districts exclusively for use as chewing tobacco grown in certain areas is highly reputed in trade for this exclusively. It will be seen from the above, that except for the chewing tobacco grown in Chennai and Kerala state.
In most other cases, the method of cultivation is the same as for hookah tobacco. Although the official and accepted history of the development of tobacco an any appreciable scale in this country dates back to the advent of the Portuguese in the beginning of the 17th century, the very large number of reference tobacco was known.
The soil is black in certain parts of east India. Throughout the coremandal coast, particularly Gunture and East and West Godavari districts of A.P. are considered to be favorable to the growth of quality grade of tobacco. Approximately the agricultural excellence of this country, the Portuguese and the British organized the cultivation of this golden commercial crop.
COST ESTIMATION
Plant Capacity 450 Kg./Day
Land & Building (850 sq.mt.) Rs. 81.00 Lac
Plant & Machinery Rs. 42.00 Lac
Working Capital for 3 Months Rs. 2.20 Cr
Total Capital Investment Rs. 3.65 Cr
Rate of Return 40%
Break Even Point 54%
CONTENTS
INTRODUCTION
CHEWING TOBACCO:
THE FOLLOWING CONDITIONS ARE REQUESTED FOR CULTURE
TYPE OF CHEWING AND SNUFF TOBACCO NICOTIANA
NICOTIANA TOBACCOUM
NICOTIANA RUSTICA
MYSORE CHEWING TOBACCO
PRODUCT USE
B.I.S. SPECIFICATIONS
MARKET SURVEY
MARKET POSITION WITH DEMAND
PRODUCTION AND CONSUMPTION:
WORLD TOBACCO SCENARIO
GLOBAL FARM PRICES OF FCV TOBACCO:
WORLD FLUE-CURED EXPORTS
ESTIMATED FLUE CURED EXPORTS (BY CALENDAR YEAR)
GLOBAL FCV EXPORT PRICES
WORLD FLUE CURED STOCKS:
WORLD CIGARETTE PRODUCTION TRENDS:
FUTURE OUTLOOK FOR FCV TOBACCO PRODUCTION:
INDIA EXPORT OF AGRO FOOD PRODUCTS/COUNTRYWIDE
PRODUCT: TOBACCO MANUFACTURED
PRESENT MANUFACTURERS/EXPORTERS OF PAN MASALA
MANUFACTURING PROCESS
PAN MASALA
A. PAN MASALA FORMULATIONS
PERFUME FOR PAN MASALA (SWEET)
FORMULATION OF SPICES:
FORMULATION OF PERFUMES:
INGREDIENTS OF PERFUMES ARE MENTIONED HERE UNDER:
PAN MASALA INGREDIENTS
1. LIME
2. BETAL NUTS
3. CARDAMOM
4. ATTAR & PERFUMES
B.LOW TOBACCO GUTKHA
FLOW SHEET FOR LESS TOBACCO GUTKHA
LOW TOBACCO GUTKHA FORMULATION
PREPARATION OF LESS TOBACCO ZARDA OF DIFFERENT GRADES :
PROCESS IN DETAIL
METHOD OF PREPARATION:
COATING WITH SPICES:
MANUFACTURE OF HIGH QUALITY KIMAM
PREPARATION OF KIMAM
PREPARATION OF INGREDIENTS:
1. KUTCH:
2. LIME:
3. BETAL NUTS:
4. CARDAMOM:
FLOW SHEET FOR LESS TOBACCO ZARDA
MANUFACTURING PROCESS LESS TOBACCO ZARDA
LESS TOBACCO ZARDA
B. PREPARING TOBACCO EXTRACT
C. COATING COLOUR AND DRIED CHURA WITH SPICES
D. ADDITION OF PERFUME
A. LESS TOBACCO ZARDA FORMULATION
FORMULATION OF KIMAM MIX
THE INFORMATION SUBSCRIBED ON THE PACKING IS AS BELOW:-
POUCH FILLING
PROCESS FLOW DIAGRAM FOR MANUFACTURING OF PAN MASALA
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:
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:
7. TERM LOANS:
8. TOTAL LOAD:
9. LAND AREA/MAN POWER RATIO:
IMPLEMENTATION SCHEDULE
EFFLUENT TREATMENT AND DISPOSAL
STANDARDS
TOLERANCE LIMITS FOR INDUSTRIAL EFFLUENT DISCHARGE
WASTE TREATMENT
PRIMARY TREATMENT
METHANE FERMENTATION IS FAVORED BY A WARM CLIMATE. HOWEVER, ITS MAIN DISADVANTAGES ARE:
SECONDARY TREATMENT
TERTIARY TREATMENT
SOLIDS CONCENTRATION
TYPICAL WASTE SOLIDS CHARACTERISTICS
EQUIPMENT REQUIREMENTS
MANPOWER
GENERAL
BASIS OF ESTIMATION
SUPPLIERS OF RAW MATERIALS
MANUFACTURER OF GLYCERINE
MENTHOL
FLAVOURS/COLOURS/PRESERVATIVES/ESSENCE & EMULSIONS
CHEWING TABOCCO
FOOD COLOURS
MANUFACUTRERS OF SPICES
MANUFACTURER OF SUGAR
MANUFACTURERS OF SMALL TIN CONTAINERS
PLANT AND MACHINERY SUPPLIERS
PAN MASALA MACHINE
SUPARI MACHINE
COMPLETE FOOD PACKAGING MACHINERY
SIEVE SUPPLIERS
FOOD MIXER
DRYER
FILTERS
PULVERISER/GRINDER
STORAGE TANKS
REACTION KETTLES
TABACCO GRADING (COMERCIAL) RULES
GRADE DESIGNATION AND DEFINITION OF QUALITY OF UN MANUFACTURED FLUE-CURED VIRGINIA TOBACCO GROWN IN KARNATAKA STATE
THE ARECANUTS (GRADING AND MARKING) RULES
GRADE DESIGNATIONS AND DEFINITION OF QUALITY OF WHOLE DRIED ARECANUTS OR BETEL NUTS (KOTTAPAK) PRODUCED IN INDIA
GRADE DESIGNATION AND DEFINITION OF QUALITY OF CUT-BOILED ARECANUTS OR BETELNUTS PRODUCED IN INDIA
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)
