Industry Overview
Pan Masala is a traditional mixture of areca nuts (supari), catechu, cardamom, lime, flavoring agents, and natural perfuming materials. It is commonly consumed as a mouth freshener and is also associated with digestion after meals. Typical formulations may include fennel, sugar-coated seeds such as sesame, fennel and coriander, mint leaves, cardamom, powdered lime, menthol, catechu, betel nuts, areca nuts, and other flavoring ingredients.
The report also discusses related products such as Zarda, Kimam, and Gutka. Zarda is identified as injurious to health when consumed in high doses, while Kimam is described as a sweetened masala generally used as a mouth freshener. Gutka is a chewing tobacco preparation containing ingredients such as crushed areca nut, tobacco, catechu, paraffin wax, slaked lime, and flavorings.
Pan Masala is used for freshening the breath, serving guests at social gatherings, and in hotels and restaurants. The report indicates market scope for small-scale manufacturing and notes the widespread availability and use of pan and Pan Masala products. The proposed feasibility report covers a Green Field Project for a Pan Masala & Zarda Manufacturing Unit with an installed capacity of 150000 Kg / Year. Initial annual production is specified as 15000 Kg of Zarda and 30000 Kg of Kimam, for a total of 45000 Kg.
Cost Estimation
| Particular | Value |
|---|---|
| Plant Capacity | 150 Kg./Day |
| Land & Building (555 sq.mt.) | Rs. 54 Lac |
| Plant & Machinery | Rs. 39 Lac |
| Working Capital for 1 Month | Rs. 30 Lac |
| Total Capital Investment | Rs. 1.28 Cr |
| Rate of Return | 39% |
| Break Even Point | 55% |
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
- PLANT LAYOUT (PRELIMINARY)
Appendix
- 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 mixture of areca nuts, catechu, cardamom, lime, flavoring agents, and perfuming materials. Depending on the formulation, ingredients can also include fennel seeds, sugar-coated seeds, mint leaves, menthol, coriander, sesame, and other flavorings. The exact formulation varies by product and manufacturer. The report specifically describes these ingredients as components used to produce a refreshing mouth-feel and pleasant aroma.
Pan Masala is commonly used as a mouth freshener and for imparting a pleasant aroma and taste after meals. The report identifies applications including freshening the breath, serving guests at parties and functions, and use in hotels and restaurants. Some products are also associated with tobacco-chewing practices, although formulations and regulatory classifications can differ. Manufacturers should therefore distinguish non-tobacco Pan Masala products from tobacco-containing preparations and comply with applicable requirements.
The proposed feasibility report specifies an installed capacity of 150000 Kg / Year for the Pan Masala & Zarda Manufacturing Unit. For the initial startup, the report specifies annual quantities of 15000 Kg of Zarda and 30000 Kg of Kimam, giving a stated total of 45000 Kg. These figures represent the project information supplied in the report and should be interpreted together with the stated plant capacity and proposed utilization plan.
Common raw materials described in the report include areca nuts, catechu, cardamom, lime, fennel, mint leaves, menthol, coriander, sesame, sugar-coated seeds, and flavoring or perfuming materials. The selection and proportion of ingredients depend on the intended formulation and product specification. Raw materials should be sourced according to appropriate quality requirements, inspected on receipt, and stored under conditions that protect them from contamination, moisture, deterioration, and other factors that could affect finished-product quality.
Important factors include suitable land and building arrangements, plant and machinery selection, reliable raw-material supply, utilities, production layout, quality control, worker safety, environmental management, and compliance with applicable regulations. A manufacturing facility should also provide appropriate storage, material handling, sanitation, ventilation, fire protection, and waste-management arrangements. The report specifically includes plant location factors, plant layout, HSE requirements, occupational safety, environmental impacts, mitigation measures, and waste management as key project considerations.
The report provides a defined set of project financial indicators, including land and building cost, plant and machinery cost, working capital for one month, total capital investment, rate of return, and break even point. It also lists detailed financial topics in the appendix, such as plant economics, fixed capital, raw materials, salary and wages, utilities and overheads, cost of production, turnover, finance resources, depreciation, profit analysis, and projected balance sheets. The figures shown in the cost table are reproduced directly from the supplied report.
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