Detailed Project Report (DPR) on Oleoresin and Spice Oil (Assorted) (Cap: 75 Kg/Day)

Detailed Project Report (DPR) on Oleoresin and Spice Oil (Assorted) (Cap: 75 Kg/Day)
4498
Original
India
Countries
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Industry Overview

Oleoresins are concentrated flavour compounds obtained through solvent extraction of ground spices. They contain the aroma, flavour, pungency, and other attributes responsible for the characteristic qualities of spices. Essential oils present in spices can also be extracted through steam distillation processes. Oleoresins are preferred in many industries due to their microbiological advantages, uniform flavour and pungency, and ease of storage and transportation.

These products have extensive applications in beverages, soup powders, curry powders, confectionery products, noodles, canned meats, sauces, poultry products, and other food industries. Compliance with quality standards under the PFA Act is mandatory, and ISI has specified quality standards through IS 5832 and IS 7826 of 1975. Oleoresins have significant domestic and export potential, as many end-use industries continue to grow with increasing demand for quality food products. The replacement of raw spices with oleoresins and the export of value-added spice products provide opportunities for enhanced commercial value.

Cost Estimation

Plant Capacity 75 KG/Day
Land & Building (2750 sq.mt.) Rs. 3.31 Cr
Plant & Machinery Rs. 7.15 Cr
Working Capital for 0.5 Months Rs. 75 Lac
Total Capital Investment Rs. 11.58 Cr
Rate of Return 53%
Break Even Point 42%

Content Index

INTRODUCTION
TYPES:
EXAMPLES OF MAJOR OLEORESINS:
ESSENTIAL OILS
CLASSIFICATION
PROPERTIES
COMPOSITION
ESSENTIAL OIL PLANT & HERBS
REQUIREMENT OF OLEORESIN MUST COMPLY WITH TO BE ALLOWED IN EUROPEAN MARKET
MARKET POSITION OF OLEORESIN
MAJOR PLAYERS
MARKET POSITION AND DEMAND OF OLEORESIN IN EUROPE
IN THE FOOD SECTOR, THE MOST POPULAR OLEORESINS INCLUDE:
USES AND APPLICATION OF OLEORESIN
USAGES OF OLEORESINS
PROCESSED MEATS
FISH AND VEGETABLES
SOUPS, SAUCES, CHUTENYS AND DRESSINGS
CHEESES AND DAIRY PRODUCTS
BAKED GOODS
CONFECTIONERY
SNACKS
BEVERAGES
COSMETICS
PERFUMES
HYGIENE PRODUCTS
AEROSOLS
PHARMACEUTICALS
SPICE OLEORESIN
SOME COMMON USES:
GLOBAL MARKET POSITION OF ESSENTIAL OIL
INDIAN MARKET SHARE OF ESSENTIAL OIL
PRESENT MANUFACTURERS/SUPPLIERS/EXPORTERS OF ESSENTIAL OILS AND OLEORESINS
TYPES OF TURMERIC
DRIED RHIZOME
TURMERIC POWDER
CHEMICAL COMPOSITION OF TURMERIC
BIOLOGICAL ACTIVITY OF TURMERIC AND ITS COMPOUNDS
USES AND APPLICATION OF GARLIC OIL
GARLIC OIL:
BENEFICIAL EFFECT OF GINGER OIL
THE FOLLOWING ARE SOME OF THE BENEFITS OF GINGER OIL.
PICTURE OF FRESH GINGER ROOTS
PROPERTIES OF GINGER OIL
THERAPEUTIC PROPERTIES
BENEFITS OF CO2 EXTRACTION
STEPS IN OLEORESIN EXTRACTION
THE MAIN STEPS INVOLVED IN THE OLEORESIN PROCESS ARE:
SPICE YIELD OF OLEORESIN (%) PRINCIPAL CONSTITUENT IN OLEORESIN
SCFE IN EXTRACTION ESSENTIAL OIL AND OLEORESIN
METHOD OF EXTRACTION OLEORESIN USING CHILLI
METHODS OF OLEORESIN EXTRACTION
SOLVENT EXTRACTION PROCESS
SUPERCRITICAL FLUID EXTRACTION PROCESS
STEAM DISTILLATION PROCESS
METHOD OF EXTRACTION ESSENTIAL OIL
ADVANTAGE OF SCF CO2 METHOD
B.I.S. SPECIFICATION
THE FOLLOWING SPECIFICATIONS ARE AVAILABLE.
FOR MORE INFORMATION CONTACT AT:
CARBONDIOXIDE /CO2 EXTRACTION METHOD
SOLVENTS OF SUPERCRITICAL FLUID EXTRACTION
DETAILS OF SUPERCRITICL FLUID EXTRACTION
FIGURE. SCHEMATIC DIAGRAM OF SFE APPARATUS
PUMPS
PRESSURE VESSELS
PRESSURE MAINTENANCE
COLLECTION
HEATING AND COOLING
PERCENT EXTRACTION USING SUPERCRITICAL FLUID EXTRACTION
PROCESS FLOW DIAGRAM
MANUFACTURING PROCESS FOR EXTRACTION OF ESSENTIAL OILS FROM
FLOWERS, HERBS, SPICES BY SUPER CRITICAL FLUID (CARBON DIOXIDE)
A. EXTRACTION OF ESSENTIAL OIL FROM FLOWERS:-
FROM FLOWERS:-
B. FROM HERBS:-
THE PROCESS OF EXTRACTION OF RESPECTIVE ESSENTIAL OILS FROM
HERBS COMPRISES THE FOLLOWING STEP:-
1. CLEANING:-
2. WASHING:-
3. DRYING:-
4. DISINTEGRATION INTO SMALL CHIP:-
C. FROM SPICES:-
1. CLEANING:-
2. DRYING:-
3. CUTTING INTO PIECES:-
SUPPLIERS OF PLANT AND MACHINERIES
COMPLETE PLANT AND MACHINERIES SUPPLIERS
OTHER EQUIPMENT SUPPLIERS
SUPPLIERS OF ROTARY WASHER
SUPPLIERS OF PULVERIZERS
SUPPLIERS OF STRAINERS
SUPPLIERS OF STORAGE VESSEL
SUPPLIERS OF WEIGHING MACHINE
SUPPLIERS OF MATERIAL HANDLING EQUIPMENTS
SUPPLIERS OF POLLUTION CONTROL EQUIPMENTS
SUPPLIERS OF D.G. SETS
SUPPLIERS OF RAW MATERIALS
SUPPLIERS OF GLASS BOTTLES
SUPPLIERS OF PLANT AND MACHINERIES (GLOBAL)

Appendix

APPENDIX – A:
1. PLANT ECONOMICS
2. LAND & BUILDING
3. PLANT AND MACHINERY
4. OTHER FIXED ASSESTS
5. FIXED CAPITAL
6. RAW MATERIAL
7. SALARY AND WAGES
8. UTILITIES AND OVERHEADS
9. 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

Oleoresins are used as concentrated flavouring ingredients in food and other industries. They provide aroma, flavour, and pungency characteristics of spices and are commonly used in beverages, curry powders, sauces, confectionery products, processed foods, and pharmaceutical applications due to their consistency and ease of handling.

Oleoresins are extracted from spices using processes such as solvent extraction and supercritical fluid extraction. These methods separate flavour compounds, essential oils, and active components from processed spice materials to produce concentrated extracts suitable for industrial use.

Oleoresins are preferred because they offer uniform flavour, improved storage characteristics, microbiological advantages, and easier transportation compared with raw spices. They also allow manufacturers to achieve consistent product quality in large-scale food processing operations.

Spice oleoresins are used by food, beverage, confectionery, pharmaceutical, cosmetic, and personal care industries. They are incorporated into products such as soups, sauces, processed meats, dairy products, snacks, perfumes, and hygiene products where natural flavour and aroma compounds are required.

Supercritical fluid extraction is an advanced extraction technique that uses supercritical carbon dioxide to separate valuable compounds from spices, herbs, and plant materials. The process provides efficient extraction while maintaining the quality of sensitive flavour and aroma components.

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