Pan Masala is a 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 consumed after meals, particularly following spicy food. Typical formulations may include fennel, sesame, coriander, mint leaves, cardamom, powdered lime, menthol, catechu, and areca nuts, with ingredients selected to provide a refreshing taste and aroma.
The report notes widespread consumption and established retail availability of pan masala through pan shops and other outlets in towns, villages, and urban areas. Various trade names and product forms, including powdered pan masala, are mentioned in the report. Applications described include breath freshening, serving guests, social functions, and use in hotels and restaurants.
The report proposes a feasibility study for establishing a Pan Masala & Zarda Manufacturing Unit as a Green Field Project, with an installed capacity of 1,50,000 Kg/Year. The initial startup production is specified as 75,000 Kg of Flavoured Pan Masala and 30,000 Kg of Pan Masala (Meetha), giving a total initial startup quantity of 105000 Kg. The report also addresses formulation, raw materials, manufacturing processes, plant and machinery, environmental management, HSE requirements, implementation, and project financials.
| Cost Parameter | Value |
|---|---|
| Plant Capacity | 350 Kg./Day |
| Land & Building (1165 sq.mt.) | Rs. 1.13 Cr |
| Plant & Machinery | Rs. 50 Lac |
| Working Capital for 1 Month | Rs. 1.96 Cr |
| Total Capital Investment | Rs. 3.70 Cr |
| Rate of Return | 14% |
| Break Even Point | 77% |
Pan Masala is generally made from a blend of areca nuts, catechu, cardamom, lime, and flavoring or perfuming materials. The report also identifies ingredients such as fennel, sesame, coriander, mint leaves, menthol, and sugar-coated seeds that may be included in different formulations. The precise formulation can vary according to the product type and desired taste, aroma, texture, and mouthfeel. Manufacturing specifications should define ingredient quality, processing conditions, blending requirements, and applicable product standards.
The proposed Pan Masala & Zarda Manufacturing Unit has an installed capacity of 1,50,000 Kg/Year. The report separately specifies a plant capacity of 350 Kg./Day in its cost estimation. For initial startup, the report identifies 75000 Kg of Flavoured Pan Masala and 30000 Kg of Pan Masala (Meetha), with a total initial startup quantity of 105000 Kg. These figures describe the project configuration and initial utilization presented in the feasibility report.
The principal raw materials identified in the report include areca nuts, catechu, cardamom, lime, fennel seeds, and flavoring and perfuming materials. Depending on the formulation, sesame, coriander, mint leaves, menthol, and sugar-coated seeds may also be used. Raw materials should be selected according to defined quality specifications and stored under suitable conditions to protect them from moisture, contamination, deterioration, and loss of aroma before blending and packing.
A typical Pan Masala manufacturing process involves receiving and inspecting raw materials, cleaning and preparing individual ingredients, processing or sizing them as required, accurately weighing the formulation components, blending them, and packing the finished mixture. Process controls are important for achieving consistent composition, flavor, aroma, and product quality. The actual sequence and equipment depend on the formulation and manufacturing design. The report specifically includes manufacturing process steps and a process schematic as part of the proposed project documentation.
A Pan Masala manufacturing unit generally requires equipment for raw-material preparation, weighing, blending, handling, and packing. The exact machinery depends on the formulation, production capacity, level of automation, and packaging format. Suitable equipment should support hygienic processing, accurate batching, effective mixing, controlled material handling, and consistent packing. The report includes a dedicated section covering Plant & Machinery and also identifies Suppliers of Plant & Machinery as part of the project study.
Environmental and safety management should address waste generation, workplace hygiene, material handling, occupational safety, and appropriate waste disposal practices. The report includes dedicated coverage of Waste Generation & Management/Green Belt, Anticipated Environmental Impacts, Mitigation Measures (Proposed), HSE Requirements, and Safety & Occupational Measure. A well-designed facility should also incorporate safe movement of materials and personnel, suitable housekeeping, equipment safeguards, emergency arrangements, and worker training appropriate to the processes and materials used.
The report includes several project financial indicators, including land and building cost, plant and machinery cost, working capital, total capital investment, rate of return, and break even point. It also identifies detailed financial topics in Appendix – A, such as plant economics, fixed capital, raw materials, salary and wages, utilities and overheads, cost of production, turnover, financing resources, depreciation, profit analysis, and projected balance sheets. These components are intended to support assessment of the project's financial feasibility.
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