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kitchen masalas (spices) cap: 3 ton/day

kitchen masalas (spices) cap: 3 ton/day
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Additional Details

KITCHEN MASALAS (SPICES)
CAP: 3 TON/DAY
[CODE NO.3250] J.C.: 1317



Spices which are basically plant products, have a definite role to play in enhancing the taste flavour, relish or  piquancy of  any  food,  most  of the spices  are pagrant, aromatic and pangent. They comprise seeds, bartes, rhizome,  leaves  fruits and other parts of plants, which belong to varigated species  and genera  since time immorial, India in renamed to be the  have  of spices. Most important spices like black pepper (king of spices) cardamom  (queen of spices) cardamom (queen of  spices),  ginger, chilies  and  turmeric, which are produced in  India  import  it great  reputation,  and  these constitute.  The major group  of spices.  In  the  list of spices, clave,  nutmeg,  cinnamon  and cassia  are known as tree spices, However , spices  like  fennel, fenugreek,  garlic, onion, coriander, cumin,  vanilla,  saffron; etc.

There are a number of spices used along with food, namely;

1. Common Salt, 2. Coriander, 3. Chill, 4. Haldi, 5.  Ajwain & Maithee, 7.Onion and so on; These spices are not used are at  a time.  For preparation of any dish may be Indian or European, may be vegetarian or non-vegetarian we use more than are  shice  for its preparation.  The combination of all the spices but  together for  the use of one particular dish as known as 'masala'  of  the spices,  the  bulk of the dry matter consists  of  carbohydrater, proteins, tannius, resins, volatile oil, fixed oil, for pigments, mineral,  elements,  etc.  These constituents differ  grately  in their  composition  and content in different spices.  They have varied physical and chemical properties. Due to this reason, the processing method of different spice, differ widely and required individual expertise in variety operation like  curing, drying, cleaning, grading and packing.

Harvesting of each spice is done at a particular store of maturity in a particular manner suitable for it avoiding any sort of damage before processing. It is transported to the processing centre as quickly as possible and stored properly before it is taken to up for processing.

   
COST ESTIMATION

Plant  Capacity                                                             :     3.00 TONS/day
land & Building (1600 sq.mtr)                                   :    Rs. 1.88 Cr
Plant & Machinery                                                        :    Rs. 90.00 Lacs
Working Capital for 1 Month                                       :    Rs  2.47 Cr
Total Capital Investment                                             :    Rs. 5.32 Cr
Rate of Return                                                               :    32%
Break Even Point                                                          :    47%



INTRODUCTION                                            
USES AND APPLICATIONS                                    
B I S SPECIFICATIONS                                        
METHOD OF TEST FOR SPICES AND CONDIMENTS                    
TERMINOLOGY FOR SPICES AND CONDIMENTS                    
TABLE -1 LIST OF SPICES AND CONDIMENTS                        
OVERVIEW OF SPICE MARKET IN INDIA                            
MARKET SURVEY                                            
EXPORT OF SPICE FROM INDIA                                
INDIA COMMANDS A FORMIDABLE POSITION IN WORLD SPICE TRADE.    
MASALA SPICE OF EXPORT                                    
DETAILED EXPORT DATA OF SPICES RED CHILLI                    
MARKETING OF SPICES IN INDIA                                
MARKETING TASK FOR INDIAN SPICES                            
UPDATES OF SPICES                                        
MANUFACUTRERS/SUPPLIERS/EXPORTERS OF SPICES                
IMPORTER OF SPICES                                        
FORMULATIONS OF KITCHEN MASALAS                            
FORMULATION OF KITCHEN KING MASALA                        
FORMULATION OF PASTA MASALA                                
BIRYANI/PULAV MASALA                                    
PIZZA MASALA                                            
NOODLE MASALA                                        
SANDWICH MASALA                                        
BHELPURI MASALA                                        
CHAAT MASALA                                            
PUNJABI GARAM MASALA                                    
FORMULATIONS AND PROCESS OF MANUFACTURE OF SPICES            
KACHHI BIRYANI                                            
SOUTH INDIAN CURRY                                        
FISH MASALA                                            
FISH KABAB MASALA                                        
POTATO MEAT PURI MASALA                                    
PICKLE MASALA (MANGO)                                    
CURRY-POWDER                                            
TANDOORI CHICKEN POWDER                                
SAMBHAR POWDER                                        
MUTTON BIRYANI MASALA                                    
DISINTEGRATING AND POWDERING                            
PRINCIPLES OF OPERATIONS                                    
PACKAGING OF GROUND SPICES                                
PROFITABLE LIFE OF GROUND SPICES IN DIFFERENT FLEXIBLE POUCHES IN 100 G. CONSUMER PACKS AT 92% RH  &                            
38%C (ACCELERATED STORAGE CONDITION)                        
PROBABLE SHELF LIFE OF GROUND SPICES IN DIFFERENT FLEXIBLE POUCHES IN 100G. CONSUMPTION PACKS AT 65% RH &                
270C (INDIAN STANDARD CONDITION)                            
THE IMPORTANT FINDINGS OF THE STUDY ARE AS FOLLOWS :            
BULK PACKAGING AND STORAGE OF WHOLE SPICES                
OTHER FORMULATION OF MASALAS                            
FORMULAE FOR SPICES                                        
FORMULATIONS OF CURRY POWDERS                                
SOME OTHERS FORMULATIONS OF MASALA (SPICES)                    
PUNJABI CHOLA KA MASALA                                        
SOME MORE FORMULA FOR CURRY POWDER                            
PLANT LAYOUT                                               
COMPLETE PLANT AND EQUIPMENT                                           
SUPPLIERS FOR SPICE/MASALA UNIT                               
PACKAGING SOLUTIONS FOR SPICES                                    
WEIGHING MACHINES                                              
LABORATORY EQUIPMENT AND LAB TESTING EQUIPMENT                   

            
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      

 

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