TOXIN FREE PAN MASALA, TOBACCO LESS GUTKHA AND ZARDA
[EIRI/EDPR/1240] J.C.9894
INTRODUCTION
Now and in the upcoming time toxin free Panmasala, tobacco less gutkhaless tobacco Zarda demand is growing day by days are very common food products. Generally they are taken by the peoplesof all age group after their meals.
Panmasala 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. Panmasala 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 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.
The following conditions are requested for culture.
1. Water: water is a very important factor for tobacco. About 30 times water is allowed to tun in the fields of a season.
2. Fertilizers: It is given two times in a season in the form of area.
3. Season: The season for cultivation is different to each state. In U.P it is cultivated from Jan to March.
COST ESTIMATION
Plant Capacity 450 Kg/Day
Land & Building (800 sq.mt.) Rs. 58.37 Lac
Plant & Machinery Rs. 32.42 Lac
Working Capital for 2 Months Rs. 1.75 Cr
Total Capital Investment Rs. 2.81 Cr
Rate of Return 75%
Break Even Point 39%
CONTENTS
INTRODUCTION
TYPE OF CHEWING AND SNUFF TOBACCO NICOTIANA
NICOTIANA RUSTICA
PRODUCT USE
B.I.S. SPECIFICATIONS
MARKET SURVEY
MARKET POSITION WITH DEMAND
INDIA EXPORT OF AGRO FOOD PRODUCTS/COUNTRYWIDE
INDIA EXPORT OF AGRO FOOD PRODUCTS/COUNTRYWIDE
PRESENT MANUFACTURERS/EXPORTERS OF PAN MASALA
MANUFACTURING PROCESS
PAN MASALA INGREDIENTS
B.LOW TOBACCO GUTKHA
LOW TOBACCO GUTKHA FORMULATION
PROCESS IN DETAIL
MANUFACTURE OF HIGH QUALITY KIMAM
FLOW SHEET FOR LESS TOBACCO ZARDA
MANUFACTURING PROCESS LESS TOBACCO ZARDA
POUCH FILLING
PROCESS FLOW DIAGRAM FOR MANUFACTURING OF PAN MASALA
PRINCIPLES OF PLANT LAYOUT
PLANT LOCATION FACTORS
EXPLANATION OF TERMS USED IN THE PROJECT REPORT
IMPLEMENTATION SCHEDULE
EFFLUENT TREATMENT AND DISPOSAL
EQUIPMENT REQUIREMENTS
MANPOWER
SUPPLIERS OF RAW MATERIALS
FLAVOURS/COLOURS/PRESERVATIVES/ESSENCE & EMULSIONS
MANUFACTURERS OF SMALL TIN CONTAINERS
PLANT AND MACHINERY SUPPLIERS
COMPLETE FOOD PACKAGING MACHINERY
TABACCO GRADING (COMERCIAL) RULES
THE ARECANUTS (GRADING AND MARKING) RULES
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)