PAN MASALA (RAJNIGANDHA TYPE) WITH FORMULATIONS
[CODE NO.3403]
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 panmasala, 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 freshener and believed to increase appetite by improving digestion system.
The custom of chewing breath fresheners after meals has a very long history, particularly in India. Pan Masala is a balanced mixture of areca nuts (also known as supari), catechu, cardamom, lime, flavouring agents and some natural perfuming materials. It is widely used to remove the bad odour of the mouth by providing a fresh breath and comes in attractive user-friendly packets and containers. Despite its growing demand in rural areas, pan masala is gaining prominence in urban areas of India. Factors like its immense popularity, constantly increasing disposable incomes, convenient packaging, aggressive advertising campaigns by manufacturers and the large-scale switching of consumers from tobacco products to pan masala are currently encouraging the growth of pan masala market. According to IMARC group, the Pan Masala market has reached values worth around INR 31,000 Crores in 2015 growing at a CAGR of 17% during 2008-2015.
COST ESTIMATION
Plant Capacity : 1.00 Ton./day
land & Building (1500 Sq.Mtr) : Rs. 2.11 Cr
Plant & Machinery : Rs. 50.00 Lacs
Working Capital for 1 Month : Rs. 1.05 Cr
Total Capital Investment : Rs. 3.75 Cr
Rate of Return : 31%
Break Even Point : 52%
INTRODUCTION
TYPE OF CHEWING AND SNUFF TOBACCO NICOTIANA
NICOTIANA RUSTICA
USES & APPLICATION
PROPERTIES
OVERVIW OF PAN MASALA INDUSTRY
EXPORT DATA OF PAN MASALA
EXPORT DATA OF GUTKHA
MARKET SURVEY OF CHEWING TOBACCO (KHAINI)
EXPORT DATA OF CHEWING TOBACCO
MARKET POSITION WITH DEMAND
KHAINI
MANUFACTURERS OF KHAINI (CHEWING TOBACCO)
PRESENT MANUFACTURERS/EXPORTERS OF PAN MASALA
RAW MATERIAL & ITS AVAILABILITY
TOBACCO AND SLAKED LIME (KHAINI)
MANUFACTURING PROCESS OF PAN MASALA
FORMULATIONS
OTHER FORMULATION
PAN MASALA INGREDIENTS
POUCH FILLING
PROCESS FLOW DIAGRAM FOR MANUFACTURING OF PAN MASALA
PROCESS OF MANUFACTURE (CHEWING TOBACCO)
OTHER METHODS OF MANUFACTURING CHEWING TOBACCO
PRODUCT (KHAINI)
LOOSE LEAF CHEWING TOBACCO
METHOD AND APPARATUS FOR TOBACCO LEAF DESTEMMING
CHEWING TOBACCO COMPOSITION-2
POUCH FILLING
FORMULATIONS OF CHEWING TOBACCO (KHAINE KUBER TYPE):
FLOW SHEET CHEWING TOBACCO (KUBER TYPE) (KHAINE)
MANUFACTURING PROCESS AND FORMULATION OF ZARDA
DETAILED MANUFACTURING PROCESS OF ZARDA 110
ATTAR AND PERFUMES
MANUFACTURE OF FLAKE ZAFRANI
FORMULATIONS
PREPARATION OF INGREDIENTS
PROCESS FLOW SHEET FOR ZARDA
PREPARATION OF KIMAM
DETAILED PROCESS OF KIMAM
MANUFACTURE OF HIGH QUALITY KIMAM
PROCESS FLOW SHEET FOR KIMAM
SUPPLIERS OF RAW MATERIALS
FLAVOURS/COLOURS/PRESERVATIVES/ESSENCE & EMULSIONS
MANUFACTURERS OF SMALL TIN CONTAINERS
COMPLETE FOOD PACKAGING MACHINERY
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
