Industry Overview
Ginger, scientifically known as Zingiber officinale Rosc and belonging to the Zingiberaceae family, is an ancient medicinal plant and one of the earliest treasured spices, valued for its characteristic pungency and aroma. It has long been used in traditional Indian Ayurvedic systems and is associated with a range of medicinal properties. Ginger is widely consumed as a flavouring ingredient in food preparations, beverages, savory dishes, curries, baked foods, confectionery, gingerbread, soups, pickles and soft drinks.
India is identified in the report as the largest producer and consumer of ginger, contributing about 31% of total global production, followed by China, Nepal, Indonesia, Nigeria and Thailand. Major ginger-producing states in India include Orissa, Kerala, Karnataka, Arunachal Pradesh, West Bengal, Sikkim and Madhya Pradesh. Kerala is highlighted as a major producer of both fresh and dry ginger, while Cochin ginger and Calicut ginger are recognized Indian varieties in the international market.
Ginger is marketed as fresh or green ginger, dried ginger and seed material. Its volatile oil contributes to its characteristic odour and can be isolated through steam distillation, while its non-volatile pungent principles can be extracted to produce ginger oleoresin. Processing operations include cleaning, sorting, peeling, slicing, drying, grading, grinding, packaging and storage. The report also covers ginger powder, paste, syrup, oil, oleoresin and preserved ginger, together with processing methods, quality requirements, plant layout, raw materials, equipment and project economics.
Cost Estimation
| Particulars | Value |
|---|---|
| Plant Capacity | 500 Kg/day |
| Land & Building (500 sq.mt.) | Rs. 72.00 Lac |
| Plant & Machinery | Rs. 20.50 Lac |
| Working Capital for 1 Month | Rs. 21.90 Lac |
| Total Capital Investment | Rs. 1.20 Cr |
| Rate of Return | 30% |
| Break Even Point | 63% |
Content Index
- INTRODUCTION
- USES AND APPLICATION
- PROPERTIES
- INDIAN GINGER
- CALICUT GINGER
- COMPOSITION OF DRY GINGER/GINGER POWDER
- MARKET OVERVIEW OF GINGER PROCESSING
- BREAKUP BY FORM
- BREAKUP BY END USE
- BREAKUP BY DISTRIBUTION CHANNEL
- IMPORTERS OF GINGER AND ITS PRODUCTS
- UNITED STATES OF AMERICA
- CANADA
- FRANCE
- NETHERLAND
- FIRMS
- FEDERAL REPUBLIC OF GERMANY
- JAPAN
- NEW ZEALAND
- INDIAN PRODUCTION OF GINGER
- INTERNATIONALLY ACCEPTED PRODUCTS OF GINGER
- DRIED GINGER
- GINGER POWDER
- GINGER PASTE
- GINGER SYRUP
- GINGER OIL
- GINGER OLEORESIN
- PRESERVED GINGER
- NUTRIENT COMPOSITION AND BENEFICIAL QUALITY OF GINGER
- BENEFICIAL QUALITY OF GINGER
- GINGER AND IT’S FORM
- FORMS OF GINGER FORMS OF GINGER
- FLAVORING APPLICATIONS OF GINGER
- CULINARY
- GINGER BREAD
- GINGER BISCUITS, COOKIES, AND CAKES
- GINGER DRINKS
- GINGER WINE
- GINGER TEA
- GINGER SYRUP
- GINGER COFFEE
- GINGER CANDY
- MANUFACTURING PROCESS OF GINGER POWDER
- PROCESS FLOW DIAGRAM OF GINGER POWDER
- PROCESSING OF GINGER
- THE PRIMARY PRODUCTS OF GINGER RHIZOMES ARE
- PROCESSING OF FRESH GINGER
- PEELING METHOD FOR LARGE SCALE PRODUCTION
- MAINLY TWO METHODS ARE FOLLOWED FOR GINGER PROCESSING
- QUALITY CHARACTER REQUIREMENTS OF DRIED GINGER
- FACTORS INFLUENCING GINGER QUALITY
- SEQUENCES IN GINGER PROCESSING
- CLEANING
- SORTING
- PEELING
- SLICING
- DRYING
- GRADING AND PACKAGING
- PROCESSING DETAILS OF DRIED GINGER
- THERE ARE TWO IMPORTANT FACTORS TO CONSIDER WHEN SELECTING GINGER RHIZOMES FOR PROCESSING
- MAKING DRIED GINGER
- THE PROCESS FOR DRIED GINGER
- QUALITY ASSURANCE OF DRIED GINGER
- THESE QUALITIES ARE INFLUENCED BY A COMBINATION OF PRE AND POST-HARVEST FACTORS
- GRADING
- THERE ARE SEVERAL FORMS OF DRIED RHIZOME, WHICH ARE DESCRIBED BELOW
- GRINDING
- PACKAGING
- STORAGE
- RAW MATERIALS
- RAW MATERIAL VARIETIES
- PROPERTIES OF RAW MATERIAL
- SOURCES OF RAW MATERIAL
- PLANT LAYOUT (ROUGH SKETCH DIAGRAM)
- PRINCIPLES OF PLANT LAYOUT
- PLANT LOCATION FACTORS
- EXPLANATION OF TERMS USED IN THE PROJECT REPORT
- PROJECT IMPLEMENTATION SCHEDULES
- SUPPLIERS OF RAW MATERIALS
- SUPPLIERS OF PLANT AND MACHINERY
- SUPPLIERS OF GINGER SLICING MACHINE
- SUPPLIERS OF GINGER WASHER
- SUPPLIERS OF GINGER PEELING MACHINE
- SUPPLIERS OF MICRO PULVERIZER (S.S)
- SUPPLIERS OF TRAY DRYERS
- SUPPLIERS OF PACKAGING MACHINE
- SUPPLIERS OF LABORATORY EQUIPMENTS
- SUPPLIERS OF INSTRUMENTATION & PROCESS CONTROL EQUIPMENTS
Appendix
- 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 processing converts fresh ginger rhizomes into products such as dried ginger and ginger powder. The process generally involves cleaning, sorting, peeling where required, slicing, drying, grading and packaging. Depending on the intended product, further operations such as grinding may be carried out. Proper handling at each stage helps maintain colour, aroma, pungency and product quality. The project report also covers processing details, quality assurance, raw materials, plant layout, equipment requirements and storage considerations for ginger processing operations.
Ginger can be processed into several commercial products, including dried ginger, ginger powder, ginger paste, ginger syrup, ginger oil, ginger oleoresin and preserved ginger. The choice of product determines the required processing sequence and equipment. Dried ginger and ginger powder require controlled drying and, for powder, grinding. Ginger oil can be obtained through steam distillation, while ginger oleoresin involves extraction of the non-volatile pungent principles using a suitable solvent. Product specifications, packaging and storage requirements also vary according to the finished form.
The main steps in dried ginger processing are cleaning, sorting, peeling, slicing, drying, grading and packaging. Fresh rhizomes are first cleaned to remove soil and foreign matter and then sorted according to quality and suitability. Peeling may be performed depending on the desired product and processing method. Slicing can facilitate more uniform drying, after which the ginger is dried under controlled conditions. The dried material is then graded and packaged to protect it from moisture and contamination. Proper storage is important for maintaining the quality of the finished product.
Ginger quality is important because raw material characteristics and processing conditions influence the aroma, pungency, appearance, cleanliness and storage stability of the finished product. The report identifies selection of suitable ginger rhizomes as an important consideration and discusses factors affecting quality before and after harvest. Cleaning, peeling, slicing and drying must be carried out carefully to minimize undesirable changes and contamination. Appropriate grading, packaging and storage further help preserve the characteristics required for dried ginger and ginger powder.
Ginger processing plants can use machinery suited to individual processing stages, including ginger washers, ginger peeling machines, ginger slicing machines, tray dryers, micro pulverizers and packaging machines. Laboratory equipment and instrumentation and process control equipment may also be required for quality monitoring and process management. The appropriate equipment depends on the product range, processing method, desired degree of automation and production requirements. The project report specifically includes supplier categories for these types of plant and machinery.
Ginger is used extensively as a flavouring ingredient in culinary and food applications. It is used in savory dishes, curries, baked foods, confectionery, gingerbread, biscuits, cookies, cakes, soups, pickles and a variety of beverages. The report also identifies ginger drinks, ginger wine, ginger tea, ginger syrup, ginger coffee and ginger candy among its applications. Its characteristic pungent taste and aroma make it suitable for both traditional foods and processed food products, while different processed forms allow manufacturers to select ingredients according to their formulation and application requirements.
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