Detailed Project Report (DPR) on pan masala (rajnigandha type) with formulations

PAN MASALA (RAJNIGANDHA TYPE) WITH FORMULATIONS
[CODE NO.3413]  

Pan masala tobacco is the refined tobacco with catechu, chuna, flavouring  agents and perfumery compounds  etc.  It refreshens the mouth and gives the feeling of cold in throat when taken in small amount. Pan Masala tobacco is chewed either with pan or directly without any other thing. Zarda of various grades, specified by different numbers, constitutes different proportions of zarda in tobacco. The higher the grade number of zarda panmasala, the higher it will contain zarda content. Zarda if taken in high dose is injurious to health and gives the feeling of laziness and unconsciousness. Kimam is the sweetened masala, usually taken by peoples who are not in regular routine of chewing tobacco. It is generally a mouth freshener and believed to increase appetite by improving digestion system.

The custom of chewing breath fresheners after meals has a very long history, particularly in India. Pan Masala is a balanced mixture of areca nuts (also known as supari), catechu, cardamom, lime, flavouring agents and some natural perfuming materials. It is widely used to remove the bad odour of the mouth by providing a fresh breath and comes in attractive user-friendly packets and containers. Despite its growing demand in rural areas, pan masala is gaining prominence in urban areas of India. Factors like its immense popularity, constantly increasing disposable incomes, convenient packaging, aggressive advertising campaigns by manufacturers and the large-scale switching of consumers from tobacco products to pan masala are currently encouraging the growth of pan masala market. According to IMARC group, the Pan Masala market has reached values worth around INR 31,000 Crores in 2015 growing at a CAGR of 17% during 2008-2015.

Among the various types of pan masala available in the Indian market, pan masala containing tobacco represents the dominating type accounting for more than 50% of the entire market. Pan Masala containing tobacco is followed by plain pan masala and flavoured pan masala. The Indian exports of pan masala are dominated by UAE accounting for around one-third of the total export values. UAE is followed by USA, Singapore, Afghanistan, South Africa, Saudi Arabia and Malaysia. The report has also analysed some of the key players operating in the market. Rajnigandha represents the largest manufacturer of pan masala followed by RMD, Pan Vilas and Pan Parag.

COST ESTIMATION

Plant  Capacity                                                   :       100000.00 Pouches/day        
land & Building (6000 Sq.ft)                             :    Rs. 1.34 Cr
Plant & Machinery                                              :    Rs. 75.00 Lacs
Working Capital for 2 Months                          :    Rs. 4.51 Cr
Total Capital Investment                                   :    Rs. 6.72 Cr
Rate of Return                                                    :    26%
Break Even Point                                                :    48%

INTRODUCTION    
USES & APPLICATION    
OVERVIW OF PAN MASALA INDUSTRY    
NO JUMPING THE GUN    
TASTE OF ITS OWN    
IN FIVE YEARS, THE COMPANY HAS MANAGED TO CREATE
A 200 CRORE-PLUS BRAND    
INVEST AND INVEST MORE    
EXPORT DATA OF PAN MASALA    
INDIAN EXPORT DATA OF RAJNIGANDHA PAN MASALA    
MARKET POSITION WITH DEMAND    
INSTALLED CAPACITY, PRODUCTION AND CAPACITY UTILIZATION
OF PAN MASALA    
APPARENT CONSUMPTION OF PAN MASALA    
ESTIMATED DEMAND    
DEMAND & SUPPLY GAP    
PRESENT MANUFACTURERS/EXPORTERS 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:    
INGREDIENTS OF PERFUMES ARE MENTIONED HERE UNDER:    
MANUFACTURING PROCESS OF PAN MASALA (RAJNIGANDHA TYPE)    
PROCESS FLOW DIAGRAM FOR MANUFACTURING
OF PAN MASALA (RAJNIGANDHA TYPE)    
POUCH FILLING    
THE INFORMATION SUBSCRIBED ON THE PACKING IS AS BELOW:-    
ATTAR AND PERFUMES    
PROCESS OF MANUFACTURE    
PREPARATION OF INGREDIENTS    
1.  KUTCH:    
2.  LIME:    
3.  BETAL NUTS:    
4.  CARDAMOM:    
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    
SUPPLIERS OF PLANT & MACHINERY    
MIXER FOR PAN MASALA    
PAN DRYER    
TESTING EQUIPMENT    
PULVERIZER    
WEIGHING BALANCE    
POUCH PACKING MACHINE    
PAN MASALA MACHINE    
SUPARI MACHINE    
COMPLETE FOOD PACKAGING MACHINERY    
SIEVE SUPPLIERS    
FOOD MIXER    
DRYER    
FILTERS    
                    
        
APPENDIX – A:

 1.      COST OF PLANT ECONOMICS      
 2.      LAND & BUILDING                                      
 3.      PLANT AND MACHINERY                                  
 4.      FIXED CAPITAL INVESTMENT                             
 5.      RAW MATERIAL                                         
 6.      SALARY AND WAGES                                     
 7.      UTILITIES AND OVERHEADS                              
 8.      TOTAL WORKING CAPITAL                                
 9.      COST OF PRODUCTION                                   
10.      PROFITABILITY ANALYSIS                               
11.      BREAK EVEN POINT                                     
12.      RESOURCES OF FINANCE                           
13.      INTEREST CHART                                       
14.      DEPRECIATION CHART                                   
15.      CASH FLOW STATEMENT                                   
16.      PROJECTED BALANCE SHEET