SPICES MILL & PACKAGING
[EIRI/EDPR/1647] J.C.: 453, 995, 1888
INTRODUCTION
Spices which are basically plant products, have a definite role to play in enhancing the taste flavour, relish or piquancy of any food; most of the spices are pagrant, aromatic and pangent. They comprise seeds, bartes, rhizome, leaves fruits and other parts of plants, which belong to varigated species and genera since time immorial, India in renamed to be the have of spices. Most important spices like black pepper (king of spices) cardamom (queen of spices) cardamom (queen of spices), ginger, chilies and turmeric, which are produced in India import it great reputation and these constitute. The major group of spices. In the list of spices, clave, nutmeg, cinnamon and cassia are known as tree spices, However, spices like fennel, fenugreek, garlic, onion, coriander, cumin, vanilla, saffron etc.
There are a number of spices used along with food, namely;
1. Common Salt, 2. Coriander, 3. Chill, 4. Haldi, 5. Ajwain & Maithee, 7.Onion and so on; These spices are not used are at a time. For preparation of any dish may be Indian or European, may be vegetarian or non-vegetarian we use more than are shice for its preparation. The combination of all the spices but together for the use of one particular dish as known as 'masala' of the spices, the bulk of the dry matter consists of carbohydrater, proteins, tannius, resins, volatile oil, fixed oil, for pigments, mineral, elements, etc. These constituents differ grately in their composition and content in different spices. They have varied physical and chemical properties. Due to this reason, the processing method of different spice, differ widely and required individual expertise in variety operation like curing, drying, cleaning, grading and packing.
Harvesting of each spice is done at a particular store of maturity in a particular manner suitable for it avoiding any sort of damage before processing. It is transported to the processing center as quickly as possible and stored properly before it is taken to up for processing.
COST ESTIMATION
Plant Capacity 2 MT/Day
Land & Building (1500 sq.mt.) Rs. 1.34 Cr
Plant & Machinery Rs. 1.15 Cr
Working Capital for 1 Month Rs. 1.68 Cr
Total Capital Investment Rs. 4.38 Cr
Rate of Return 52%
Break Even Point 49%
CONTENTS
INTRODUCTION
USES AND APPLICATIONS
B I S SPECIFICATIONS
METHOD OF TEST FOR SPICES AND CONDIMENTS
TERMINOLOGY FOR SPICES AND CONDIMENTS
TABLE -1 LIST OF SPICES AND CONDIMENTS
MARKET SURVEY
MARKET FORECAST - SPICE & EXTRACT MANUFACTURING
MANUFACUTRERS/SUPPLIERS/EXPORTERS OF SPICES
IMPORTER OF SPICES
PLANT AND MACHINERY USED
PROCESS OF MANUFACTURE
DISINTEGRATING AND POWDERING
PRINCIPLES OF OPERATIONS
PACKAGING OF GROUND SPICES
BULK PACKAGING AND STORAGE OF WHOLE SPICES
PLANT LAYOUT
COMPLETE PLANT AND EQUIPMENT SUPPLIERS FOR SPICE/MASALA UNIT
SUPPLIERS OF PLANT & MACHINERY
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)