Industry Overview
Ginger and garlic paste is a widely used food ingredient in Indian, South Asian, Chinese, Iranian, and other cuisines. It provides a convenient combination of aroma, pungency, heat, and flavour while reducing the time required to peel, chop, and grind fresh ginger and garlic during food preparation. Restaurants, food chains, commercial kitchens, and households commonly use the paste in curries, gravies, biryanis, pulao, marinades, batters, appetizers, and a variety of vegetarian and non-vegetarian dishes.
The paste is particularly useful as a marinade for dishes such as tandoori preparations and as an ingredient in crispy fish and seafood recipes. It is also commonly combined with onion, tomato, green chilli, lime juice, chilli powder, turmeric, vinegar, water, and other ingredients depending on the recipe and formulation. Commercial ginger-garlic paste is available in different packaging formats, including disposable pouches, offering convenience to consumers and food-service establishments.
Manufacturing ginger-garlic paste involves operations such as washing, peeling, dehydration, mixing, paste preparation, and packing. Ginger paste and garlic paste may also be manufactured separately using suitable formulations and processing methods. The industry offers opportunities for organized food processing and value addition to agricultural raw materials. Proper plant layout, raw-material availability, utilities, transportation, labour, regulatory compliance, quality parameters, packaging, and waste disposal are important considerations when establishing a manufacturing unit.
Cost Estimation
| Particulars | Value |
|---|---|
| Plant Capacity | 1600 Kg./Day |
| Land & Building (1200 sq.mt.) | Rs. 1.56 Cr |
| Plant & Machinery | Rs. 40 Lac |
| Working Capital for 2 Months | Rs. 67 Lac |
| Total Capital Investment | Rs. 2.70 Cr |
| Rate of Return | 31% |
| Break Even Point | 57% |
Content Index
- INTRODUCTION
- GINGER PASTE
- TYPES OF GINGER
- COMPOSITION OF GINGER
- ANALYSIS OF A BAZAAR SAMPLE OF GREEN GINGER GAVE THE FOLLOWING VALUES:-
- GINGER GARLIC PASTE
- USES AND APPLICATION
- GARLIC PASTE
- GINGER PASTE
- RAW MATERIALS
- GARLIC AVAILABILITY AND USES
- REGIONS OF POPULACE IN INDIA (GINGER GARLIC PASTE USE IN INDIA)
- B.I.S. SPECIFICATION
- GARLIC PASTE
- GINGER PASTE
- CONTACT ADDRESS FOR QUALITY PARAMETERS TOWARDS GINGER GARLIC PASTE
- OVERVIEW OF GINGER IN INDIA
- TOP 10 GINGER PRODUCING STATES OF INDIA ARE:
- PRODUCTION TRENDS OF INDIAN GINGER
- WORLD’S TOP FIVE GINGER PRODUCERS IN 2019
- WORLD’S TOP FIVE GINGER EXPORTERS IN 2019
- PRODUCTION OF GARLIC IN INDIA
- COOKING PASTE MARKET IN INDIA
- MARKET POSITION
- RAW MATERIALS USED IN THIS MANUFACTURING UNIT ARE—
- INDUSTRY OVERVIEW: FOOD PROCESSING
- SWOT ANALYSIS
- POSITIVE OUTLOOK
- PRICE RISE: BOON FOR COOKING PASTE BRANDS LIKE DABUR, NESTLE
- PRESENT MANUFACTURING/EXPORTERS OF GINGER AND GARLIC PASTE
- REGISTRATION AND LICENSE FOR GINGER AND GARLIC PASTE
- BASIC STEPS FOR GINGER GARLIC PASTE
- FORMULATION OF GINGER GARLIC PASTE
- MANUFACTURING PROCESS OF GINGER GARLIC PASTE
- PROCESS FLOW DIAGRAM OF GINGER GARLIC PASTE
- MANUFACTURING PROCESS
- FORMULATION OF GARLIC PASTE
- GARLIC PASTE
- OTHER INFORMATION
- PROCESS MANUFACTURING OF GARLIC PASTE
- PASTE MAKING MACHINE
- MANUFACTURING PROCESS IN DETAILS
- WASHING
- PEELING
- DEHYDRATION
- MIXING
- PROCESS FLOW DIAGRAM FOR GARLIC PASTE
- GINGER GARLIC PASTE PACKING MACHINE
- FEATURES:
- FORMULATION
- PROCESS FLOW SHEET
- OTHERS FORMULATION OF GINGER PASTE
- FORMULATION OF GINGER PASTE
- FORMULATION OF GARLIC PASTE
- SEQUENCES IN GINGER GARLIC PASTE
- 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:
- 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:
- 8. TOTAL LOAD:
- 9. LAND AREA/MAN POWER RATIO:
- PROJECT IMPLEMENTATION SCHEDULES
- INTRODUCTION
- PROJECT HANDLING
- PROJECT SCHEDULING
- PROJECT CONSTRUCTION SCHEDULE
- TIME SCHEDULE
- GINGER GARLIC PASTE MAKING MACHINES SUPPLIERS
- SUPPLIERS OF PACKAGING MACHINERY
- SUPPLIERS OF RAW MATERIALS
- SUPPLIERS OF GARLIC AND GINGER
- SUPPLIERS OF SODIUM BENZOATE
- SUPPLIERS OF XANTHAN GUM
- SUPPLIERS OF SODIUM CHLORIDE
- SUPPLIERS OF CITRIC ACID
- SUPPLIERS OF PRINTED LAMINATED POUCHES
Appendix
- 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)
Frequently Asked Questions
Ginger garlic paste is used to add aroma, pungency, heat, and flavour to a wide range of dishes. It is commonly used in curries, gravies, biryanis, pulao, marinades, batters, and appetizers. Restaurants and commercial kitchens also use it because it reduces preparation time compared with separately peeling, chopping, and grinding fresh ginger and garlic. The paste can be combined with ingredients such as onion, tomato, green chilli, turmeric, chilli powder, lime juice, or vinegar according to the desired recipe and formulation.
Ginger garlic paste is generally manufactured through a sequence of raw-material preparation, washing, peeling, size reduction, paste making, formulation, mixing, quality control, and packaging operations. The report specifically covers washing, peeling, dehydration, and mixing as important processing stages. Appropriate equipment is selected according to the production scale and formulation. Good manufacturing practices, hygienic handling, suitable packaging, and controlled processing are important for producing a consistent and commercially acceptable paste.
The principal raw materials are fresh ginger and garlic, while additional ingredients depend on the selected formulation. The report covers materials and suppliers for sodium benzoate, xanthan gum, sodium chloride, citric acid, and printed laminated pouches. The exact formulation should be established according to the intended product specification, processing method, packaging requirements, and applicable food-quality standards. Raw materials should be clean, suitable for processing, and maintained under appropriate storage and handling conditions.
A ginger garlic paste manufacturing unit generally requires equipment for washing, peeling, paste making, mixing, and packing, along with suitable material-handling and storage facilities. The report specifically discusses paste-making machines and ginger garlic paste packing machines, as well as process equipment used during washing, peeling, dehydration, and mixing. Machinery selection should consider production capacity, formulation, automation level, hygiene requirements, product consistency, packaging format, utilities, and available plant space.
Plant layout is important because it supports efficient material movement, hygienic processing, safe working conditions, and effective use of production space. A suitable layout should consider the movement of raw materials through washing, peeling, processing, mixing, and packing without unnecessary handling or cross-contamination risks. The report also identifies factors such as raw-material supply, markets, power and fuel, water, transportation, waste disposal, labour, regulatory laws, taxes, site characteristics, flood and fire control, and community factors as important considerations for plant location and planning.
Ginger garlic paste can be packaged using suitable food-grade packaging formats designed to protect the product during storage, transportation, and use. The report specifically includes ginger garlic paste packing machines and printed laminated pouches among the areas covered. Packaging selection depends on factors such as product formulation, required shelf life, filling method, pack size, sealing requirements, distribution conditions, and applicable food-packaging requirements. Proper filling and sealing are essential for maintaining product quality and preventing contamination.
Before starting a ginger garlic paste manufacturing project, key considerations include raw-material availability, target markets, plant location, production process, machinery, utilities, labour, packaging, quality requirements, regulatory compliance, waste management, and project economics. The report also covers plant layout principles, implementation schedules, working capital, fixed assets, break-even point, depreciation, and other project-planning concepts. A feasibility assessment should evaluate these factors together to determine whether the proposed manufacturing facility is technically and commercially suitable.
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