Industry Overview
Pan Masala is a traditional mixture of areca nuts (supari), catechu, cardamom, lime, flavoring agents, and natural perfuming materials. It is commonly used as a mouth freshener and is also associated with post-meal consumption, particularly after spicy meals. Typical formulations may include fennel, sesame, coriander, mint, cardamom, menthol, catechu, areca nuts, and other flavoring ingredients.
Pan Masala is available in different formulations, including flavoured and sweetened varieties. Zarda and gutka are tobacco-related products and differ from conventional pan masala in composition and use. The report notes that several established trade names are present in the market and identifies scope for small-scale manufacturing due to established consumer demand.
The proposed project is a Green Field Project for establishing a Pan Masala & Zarda Manufacturing Unit with an installed capacity of 180000 Kg / Year. The initial startup capacity utilization is 80%. The proposed product mix comprises Flavoured Pan Masala, Pan Masala (Meetha), and Zarda, with a total planned quantity of 120000 Kg. The feasibility report covers formulation, raw materials, manufacturing processes, plant and machinery, environmental management, HSE requirements, implementation, and project financials.
Cost Estimation
| Particulars | Value |
|---|---|
| Plant Capacity | 400 Kg./Day |
| Land & Building (1315 sq.mt.) | Rs. 1.28 Cr |
| Plant & Machinery | Rs. 55 Lac |
| Working Capital for 1 Month | Rs. 2.16 Cr |
| Total Capital Investment | Rs. 4.10 Cr |
| Rate of Return | 26% |
| Break Even Point | 62% |
Content Index
- INTRODUCTION
- USES & APPLICATION
- SPECIFICATIONS
- MARKET OVERVIEW
- PRESENT MANUFACTURERS/EXPORTERS
- FORMULATION
- RAW MATERIALS
- MANUFACTURING PROCESS STEPS/PROCESS SCHEMATIC
- PLANT & MACHINERY
- SUPPLIERS OF RAW MATERIALS
- SUPPLIERS OF PLANT & MACHINERY
- PLANT LOCATION FACTORS
- WASTE GENERATION & MANAGEMENT/GREEN BELT
- ANTICIPATED ENVIRONMENTAL IMPACTS
- MITIGATION MEASURES (PROPOSED)
- HSE REQUIREMENTS
- SAFETY & OCCUPATIONAL MEASURE
- PROPOSED IMPLEMENTATION SCHEDULE
- PROJECT FINANCIALS
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 generally made from a combination of areca nuts, catechu, cardamom, lime, flavoring agents, and perfuming materials. Depending on the formulation, ingredients such as fennel, sesame, coriander, mint, menthol, and other flavoring substances may also be included. The exact formulation varies according to the product and manufacturer. In an industrial project, formulation specifications and raw-material quality are important considerations for achieving consistent taste, aroma, appearance, and product characteristics.
The proposed project includes Flavoured Pan Masala, Pan Masala (Meetha), and Zarda. The report gives a product quantity of 75000 Kg for Flavoured Pan Masala, 30000 Kg for Pan Masala (Meetha), and 15000 Kg for Zarda, with a total quantity of 120000 Kg. These products represent different formulations within the proposed manufacturing unit and require appropriate raw-material handling, formulation, processing, packaging, storage, and quality-control arrangements.
The feasibility report proposes a Pan Masala & Zarda Manufacturing Unit with an installed capacity of 180000 Kg / Year. It also states an initial startup capacity utilization of 80%. Separately, the cost-estimation section specifies a plant capacity of 400 Kg./Day. These figures are reproduced as stated in the project report and should be interpreted within the detailed production planning and operating assumptions of the feasibility study.
Typical raw materials include areca nuts, catechu, cardamom, lime, fennel, flavoring agents, menthol, mint, and other ingredients specified by the formulation. Sugar-coated seeds and selected seeds such as sesame and coriander may also be used in certain products. Industrial procurement should focus on consistent quality, suitable storage conditions, traceability, and compliance with applicable food, packaging, labeling, and other regulatory requirements.
Pan masala manufacturing generally involves receiving and inspecting raw materials, cleaning or preparing ingredients, size reduction where required, blending or formulation, flavor addition, quality inspection, and packaging. The exact process depends on the product formulation and plant design. A commercial facility also requires suitable material-handling systems, storage areas, process controls, hygiene measures, packaging arrangements, and quality-control procedures to maintain consistent product characteristics.
Site selection should consider access to raw materials, transportation, utilities, labor, storage, waste-management facilities, and target markets. The availability and reliability of electricity and water are also important for plant operations. The site should provide adequate space for production, raw-material and finished-product storage, utilities, employee facilities, safety arrangements, and future operational requirements. Applicable land-use, environmental, occupational-safety, and manufacturing regulations should also be evaluated before finalizing the location.
A pan masala manufacturing unit should incorporate appropriate HSE controls, occupational safety procedures, waste-management practices, and environmental mitigation measures. Key considerations include safe handling and storage of raw materials, housekeeping, dust and material-control measures where applicable, machinery guarding, fire protection, personal protective equipment, worker training, and responsible disposal or management of process and packaging wastes. The project report specifically includes waste generation and management, anticipated environmental impacts, proposed mitigation measures, HSE requirements, and safety and occupational measures as part of the feasibility assessment.
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