Industry Overview
Pan masala is a mouth freshener traditionally prepared using ingredients such as areca nuts (supari), catechu, lime, cardamom, flavouring agents and natural perfuming materials. It is commonly consumed after meals and is used to freshen breath. Related products discussed in the report include chewing tobacco, betel quid tobacco, zarda and kiwam, which differ in formulation and tobacco content.
The practice of consuming breath fresheners after meals has a long history in India. Pan masala is available in convenient packets and containers and has gained acceptance in both rural and urban markets. The report identifies factors such as consumer popularity, increasing disposable incomes, convenient packaging, advertising activities and substitution of some tobacco products with pan masala as contributors to market demand. According to the report, the IMARC Group valued the Indian pan masala market at around INR 31,000 Crores in 2015, with a CAGR of 17% during 2008–2015.
The report covers product specifications, formulations, manufacturing processes, tobacco processing, packaging, plant layout, raw materials, machinery, suppliers, market position, demand and supply, exports and project economics.
Cost Estimation
| Particulars | Details |
|---|---|
| Plant Capacity | 250 Kg/Day |
| Land & Building (500 sq.mt.) | Rs. 63 Lac |
| Plant & Machinery | Rs. 98 Lac |
| Working Capital for 2 Months | Rs. 2.07 Cr |
| Total Capital Investment | Rs. 3.80 Cr |
| Rate of Return | 48% |
| Break Even Point | 42% |
Content Index
- INTRODUCTION
- USES & APPLICATION
- CHEWING TOBACCO
- BETEL QUID TOBACCO
- FIGURE- BETEL QUID CONSTITUENTS
- FIGURE- PLAIN TOBACCO LEAVES USED IN BETEL QUID
- ZARDA
- FIGURE- SOME OF THE ZARDA BRANDS MADE IN BANGLADESH.
- FIGURE- KIWAM
- BETEL QUID MASALA (BETEL QUID)
- FIGURE- BRANDED PANMASALA
- SPECIFICATION OF ZARDA
- 1 SCOPE
- 2 REFERENCES
- 3 REQUIREMENTS
- 4 PACKING
- 5 MARKING
- 6 SAMPLING
- 7 TESTS
- SAMPLING OF FLAKE TYPE CHEWING TOBACCO (ZARDA)
- A-L GENERAL REQUIREMENTS OF SAMPLING
- A-2 SCALE OF SAMPLING
- A-3 PREPARATION OF SAMPLES
- A-4 NUMBER OF TESTS
- A-5 CRITERIA OP CONFORMITY
- OVERVIW OF PAN MASALA IN INDIA
- NO JUMPING THE GUN
- PIGGYBACKING
- GPI IS LEVERAGING ON ITS STRONG NETWORK OF LOCAL SHOPS
- INVEST AND INVEST MORE
- PRESENT MANUFACTURE OF PAN MASALA AND RELATED PRODUCT
- COMPANIES INVOLVED IN MANUFACTURE OF PAN MASALA AND RELATED PRODUCTS PAN MASALA MANUFACTURING
- CESS LIKELY ON PAN MASALA AT MANUFACTURING STAGE
- LEADING COMPANIES AND POPULAR BRANDS
- EXPORT DATA OF PAN MASALA
- INDIAN EXPORT DATA OF RAJNIGANDHA PAN MASALA
- EXPORT DATA OF ZARDA
- PAN-MASALA EXPORT
- MARKET POSITION WITH DEMAND
- INSTALLED CAPACITY, PRODUCTION AND CAPACITY UTILIZATION OF PAN MASALA
- APPARENT CONSUMPTION OF PAN MASALA
- ESTIMATED DEMAND
- DEMAND & SUPPLY GAP
- OVERVIEW OF TOBACCO IN INDIA
- PRESENT MANUFACTURERS/EXPORTERS OF PAN MASALA
- FORMULATION OF PAN MASALA
- FORMULATION OF PAN MASALA (RAJNIGANDHA TYPE)
- OTHER FORMULATIONS OF PAN MASALA
- FORMULATION OF PAN MASALA
- FORMULATION OF PAN MASALA (MEETHA)
- PAN MASALA FORMULATIONS
- PERFUME FOR PAN MASALA (SWEET)
- FORMULATION OF PERFUMES:
- MANUFACTURING PROCESS OF PAN MASALA (RAJNIGANDHA TYPE)
- PROCESS FLOW DIAGRAM FOR MANUFACTURING OF PAN MASALA (RAJNIGANDHA TYPE)
- FORMULATION OF ZARDA
- MANUFACTURING PROCESS OF ZARDA
- PROCESS FLOW DIAGRAM FOR ZARDA
- POUCH FILLING
- THE INFORMATION SUBSCRIBED ON THE PACKING IS AS BELOW:-
- ATTAR AND PERFUMES
- PREPARATION OF INGREDIENTS
- 1. KUTCH:
- 2. LIME:
- 3. BETAL NUTS:
- 4. CARDAMOM:
- DETAILS OF TOBACCO PROCESSING
- CURING TOBACCO LEAVES
- AIR-CURED TOBACCO LEAVES
- FLUE-CURED TOBACCO LEAVES
- SUN-CURED TOBACCO LEAVES
- FERMENTING (A.K.A. SWEATING) TOBACCO LEAVES
- STACKING
- KILN FERMENTING
- PLANT LAYOUT
- TURN-KEY PROJECT CONSULTANT/TECHNOLOGY SUPPLIER:
- SUPPLIERS OF RAW MATERIALS
- MENTHOL
- FLAVOURS/COLOURS/PRESERVATIVES/ESSENCE & EMULSIONS
- FOOD COLOURS
- MANUFACTURER OF SUGAR
- MANUFACTURERS OF SMALL TIN CONTAINERS
- SUPARI/BETELNUTS
- KATHA FOR PAN MASALA
- SANDALWOOD OIL
- PERFUMES/FLAVOURS
- SUPPLIERS OF PLANT & MACHINERY
- MIXER FOR PAN MASALA
- PAN DRYER
- TESTING EQUIPMENT
- PULVERIZER
- WEIGHING BALANCE
- POUCH PACKING MACHINE
- TANKS
- PAN MASALA MACHINE
- SUPARI MACHINE
- COMPLETE FOOD PACKAGING MACHINERY
- SIEVE SUPPLIERS
- FOOD MIXER
- DRYER
- FILTERS
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
Pan masala is a mouth-freshening preparation traditionally made from ingredients such as areca nuts, catechu, lime, cardamom, flavouring agents and perfuming materials. It is generally consumed after meals and is available in packaged forms. Formulations can vary depending on the product type and intended taste or aroma. The report also discusses related products such as zarda, kiwam and betel quid preparations, which have different compositions and applications.
The main ingredients commonly used in pan masala include areca nuts, catechu, lime, cardamom, flavouring agents and natural perfuming materials. Depending on the formulation, manufacturers may use additional flavouring, colouring, sweetening or aromatic ingredients. The report contains separate sections covering the preparation of ingredients such as kutch, lime, betel nuts and cardamom, as well as attars and perfumes. Exact formulations vary according to the product and manufacturing specification.
Pan masala manufacturing can involve equipment for mixing, drying, pulverizing, weighing, sieving and packaging. The report specifically identifies pan masala mixers, pan dryers, pulverizers, weighing balances, pouch packing machines, tanks, pan masala machines, supari machines, food packaging machinery, sieves, food mixers, dryers and filters. The actual equipment configuration depends on the formulation, production process, product range, quality requirements and desired packaging format.
A pan masala project report generally covers ingredient preparation, formulation, mixing, drying or conditioning where applicable, quality testing and packaging. This report also provides specific sections on the manufacturing process and process flow diagram for a Rajnigandha-type formulation, as well as separate processes for zarda. It further discusses tobacco processing operations such as curing, fermenting, stacking and kiln fermenting for relevant tobacco products.
Pan masala can be packaged in formats designed to protect the product from moisture, contamination and loss of aroma while providing convenient handling. The report specifically covers pouch filling, information subscribed on the packing, small tin containers and complete food packaging machinery. Packaging selection depends on the product characteristics, shelf-life requirements, filling system, storage conditions, branding requirements and applicable regulatory and labelling requirements.
The report identifies several raw-material categories relevant to pan masala production, including menthol, flavours, colours, preservatives, essences and emulsions, food colours, sugar, supari or betelnuts, katha, sandalwood oil and perfumes or flavours. It also discusses ingredients such as lime and cardamom. Supplier categories are included to support procurement planning, while the precise material specifications should be selected according to the intended formulation and applicable quality and regulatory requirements.
The report includes project economics covering plant capacity, land and building, plant and machinery, working capital, total capital investment, rate of return and break even point. It also provides an appendix covering plant economics, fixed capital, raw materials, salaries and wages, utilities and overheads, working capital, cost of production, turnover, financing resources, instalments, depreciation, profit analysis and projected balance sheets. These sections are intended to support financial evaluation and project planning based on the report's stated assumptions.
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