pan masala and mouth freshners

pan masala and mouth freshners
Author: EIRI Project Consultants
ISBN: PROJECT REPORT
Availability: In Stock
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Additional Details


PAN MASALA AND MOUTH FRESHNERS
    [CODE NO. 1749]     



         Pan masala contains 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 is chewed either with pan or directly without any other thing.

    Pan masala is a mixture of nuts, seeds, herbs, and spices which is served after meals in India. Various versions are also served in the Middle East and parts of Southeast Asia, where they are treated as mouth fresheners. Some households and restaurants make their own mixtures with special house ingredients, and it is also possible to purchase packaged pan masala from spice stores and many markets in India. Outside of India, it is available at Indian specialty stores and through importers.


COST ESTIMATION

lant Capacity                                      300.00 Kgs./day
Land & Building (500 Sq.Mtr)                  Rented
Plant & Machinery                                 Rs 20.00 Lacs       
W.C. for 1 Month                                   Rs. 32.00 Lacs
Total Capital Investment                          Rs 58.00 Lacs           
Rate of Return                                        59%  
Break Even Point                                    56%

•    INTRODUCTION    
•    PRODUCT USE    
•    MARKET SURVEY    
•    PRESENT MANUFACTURERS OF MOUTH FRESHNERS    
•    PRESENT MANUFACTURERS OF PAN MASALA    
•    MANUFACTURING PROCESS OF PAN MASALA    
•    PROCESS FLOW DIAGRAM OF PAN MASALA    
•    FORMULATIONS    
•    FORMULATION OF PAN MASALA    
•    FORMULATION OF MOUTH FRESHNERS    
•    MANUFACTURING PROCESS OF MOUTH FRESHENERS    
•    PROCESS FLOW DIAGRAM OF MOUTH FRESHENER    
•    PAN MASALA INGREDIENTS    
•    OTHER FORMULATIONS OF MOUTH FRESHENER    
•    POUCH FILLING    
•    PROCESS FLOW DIAGRAM FOR MANUFACTURING OF PAN MASALA    
•    EQUIPMENT REQUIREMENTS    
•    CENTRAL EXICE RULES AND GUIDELINE FOR PAN MASALA MANUFACTURING    
•    FORM - 1    
•    FORM – 2    
•    SUPPLIERS OF RAW MATERIALS    
•    FLAVOURS/COLOURS/PRESERVATIVES/ESSENCE & EMULSIONS    
•    SUPPLIERS OF PLANT AND MACHINERY    
•    COMPLETE FOOD PACKAGING MACHINERY0
•    THE ARECANUTS (GRADING AND MARKING) RULES    
•    SCHEDULE – I    
•    SCHEDULE - II    


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                               
 

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