Detailed Project Report on herbal extract, essential oils,spices and value addition

HERBAL EXTRACT, ESSENTIAL OILS, SPICES AND VALUE ADDITION
[CODE NO.3339]  


Essential  oil  also  called etheral or  volatile  oils  are volatile  odoriferous bodies of an oily character derived  mostly form  vegetable  sources. They occur in small concentrations in special cells, glands or ducts, either in one particular organ of the plant or distributed over many part e.g.  leaves,  barks, roots,  flowers  or  fruits. Occasionally, they are present in combination with sugars, as glycosides, e.g. amyodalin in bitter almonds and sinigrin in mustard seeds, and are liberated when the glycosides are hydrolyzed. Essential oils are insoluble in water, but freely soluble in alcohol, either, fatty oils and mineral oils.

They are commonly liquid at ordinary temperature and some of them deposit solid matters on standing most of the essential oils are optically active, are lighter than water and possess high refractive index. They are composed of a number of chemical compounds:-  Hydrocarbons, Alcohols, Ethers, Aldehydes  Ketones, Oxides and lactones etc.

M. Indica is found largely in the greater part of India upto an  altitude of 1200 M. Its bark is dark colour and cracked.  Its leaves  are  clustered near  the ouds of  the branches. It is coriaceous, pubescent when young almost glabrous when mature the flowers of this tree are dense fasciles near ends of branches. They may be small, calyx, corolla tubular and fleshy.

M. Indica is found in mixed deciduous forests, usually of  a somewhat  dry  type, often growing on rocky and  sandy  soil  and turning  on  the deccan trap. It is common throughout central India, Mumbai and Andhra Pradesh. It is also common in the drier type of sal forests in Madhya Pradesh. It is much planted in  the plains of northern India and Deccon peninsula when forest land is cleared for cultivation, mahua trees are carefully preserved.

Essential Oils:-

Products derived from plants in which the odoriferous characteristics are concentrated. Essential oils are also  known as  "Volatile"  and "etheral" oils, in contradistinction to the fixed or glyceride vegetable and animal oils and the  mineral oils. Essential oils have been obtained from about eighty-seven plant  families,  and at times different essential oils  can  be secured from different parts of the same plant. For instance, the flowers of the orange tree yield oil of neroli, or oil of orange flowers; the rind yields orange oil, and another essential oil is obtained from the leaves.

Classification. The essential oil can be classified in several ways. According to use, essential oils are divided into three broad classes: (1) those used for  perfumery, soap, and cosmetics; (2) those used for flavouring foods and beverages; and (3) those used for therapeutic purposes. According to preparation there  are five principal groups of essential oils  namely,  oils obtained  (1) by expression, (2) by distillation, (3) by  solvent extraction,  (4)  by  counter  current  extraction, and (5) by enfleurage. According to sources, essential oils are classified by the eighty-seven plant families mentioned above and also by the various parts of the plant which are utilized (e.g.  fruits, seeds, buds and flowers, leaves and stems, roots, bark, or wood). Classification according to geographical origin is also common since superior types of essential oils are produced in specific geographical areas that have favourable soil and climatic conditions.

Properties.  Essential oils are generally colorless to slightly yellowish when freshly distilled but when foreign matter is present, the color may range from red to blue. On standing the oils generally become darker in color. The odor of essential oils is similar to that of the portion of the plant from which they are derived; but since these odorous characteristics are much more concentrated in the essential oil, the odor is often disagreeable. The terpenes they contain are fairly readily oxidized, resulting in a turpentine odor. The specific gravity of these materials varies from 0.84 to 1.18. They are volatile at room temperature and evaporate completely when heated. Most essential oils are only slightly soluble in water; they are  more soluble in sugar solutions.

The principal terpeneless oils and sesquiterpeneless oils are bergamot, grapefruit, lavender, lemon, lime mandarin, orange, orrisroot, peppermint, petitgrain, and spearmint.


COST ESTIMATION

Plant  Capacity                                              :    HERBAL EXTRACT, ESSENTIAL OILS...   
land & Building (2000 Sq.Mtr)                    :    Rs.  1.45 Cr
Plant & Machinery                                         :    Rs.  1.78 Cr
Working Capital for 2 Months                     :    Rs.  2.11 Cr
Total Capital Investment                              :    Rs.  5.44 Cr
Rate of Return                                               :    24%
Break Even Point                                           :    57%

1.    INTRODUCTION    
2.    ESSENTIAL OILS    
3.    THERE ARE A NUMBER OF SPICES USED ALONG WITH FOOD, NAMELY    
4.    HERBAL EXTRACTS, CLASSIFICATION & POST HARVEST PROCESSING    
5.    CLASSIFICATION OF EXTRACTS IN TERMS OF THEIR PHYSICAL STATE    
6.    POST-HARVEST PROCESSING    
7.    STORAGE    
8.    GRINDING    
9.    TYPES OF EXTRACT (HERBAL)    
10.    STANDARDIZED EXTRACTS    
11.    QUANTIFIED EXTRACTS    
12.    OTHER EXTRACTS    
13.    „PURIFIED“ EXTRACTS    
14.    DETAILS OF HERBAL EXTRACT    
15.    CRITICAL PARAMETERS FOR THE MANUFACTURING OF CRITICAL
    PARAMETERS FOR THE MANUFACTURING OF (REFINED) EXTRACTS    
16.    STANDARDIZED HERBAL EXTRACTS    
17.    HERBAL EXTRACTS (100% WATER SOLUBLE)    
18.    GUIDANCE ON EQUIVALENCE OF HERBAL EXTRACTS IN COMPLEMENTARY
    MEDICINES    
19.    DEFINITIONS    
20.    FACTORS THAT IMPACT UPON EQUIVALENCE OF EXTRACTS    
21.    FACTORS THAT INFLUENCE THE QUANTITY AND SPECTRUM OF
    COMPONENTS IN AN EXTRACT    
22.    FACTORS AFFECTING THE SPECTRUM OF COMPONENTS EXTRACTED
     FROM HERBS    
23.    HERBAL MATERIAL    
24.    EXTRACTION SOLVENT    
25.    MANUFACTURING PROCEDURE    
26.    PERMITTED VARIATION IN FACTORS AFFECTING QUANTITY OF EXTRACT    
27.    HERBAL MATERIAL    
28.    EXTRACT SOLVENT    
29.    TYPE AND AMOUNT OF SOLVENT IN EXTRACT    
30.    MANUFACTURING PROCESS    
31.    EXTRACT RATIO    
32.    MAJOR RAW MATERIALS USED IN EXTRACTION OF ESSENTIAL OIL    
33.    USES AND APPLICATIONS    
34.    A.   ESSENTIAL OILS FROM FLOWERS    
35.    B.   ESSENTIAL OILS FROM HERBS SPIKENARD OIL (JATAMANSI OIL)    
36.    C.   CINNAMON OIL    
37.    CINNAMON OIL    
38.    ZEODOARY OIL    
39.    USES AND APPLICATIONS OF SPICES   
40.    GINGER OR ADRAK   
41.    PEPPER OR 'KALIMIRCH'    
42.    CHILLIES OR 'LALMIRCH'    
43.    CARDAMOM OR 'ELAICHI'    
44.    TURMERIC OR 'HALDI'    
45.    CLEAVES OR 'LOUNG'    
46.    CINNAMAS OR 'DALCHISS'    
47.    CASSIA OR 'TEJPAT'    
48.    NUTMEG OR 'JAIPHAL'    
49.    ANISEED    
50.    BISHOP WEED OR 'AJWAN'    
51.    ALSPICS    
52.    ESSENTIAL OILS FROM SPICES    
53.    PHARAMACOLOGICAL PROPERTIES OF ESSENTIAL OILS    
54.    ANTISEPTICS:    
55.    EXPECTORANTS AND DIURETICS:    
56.    SPASMOLYTIC AND SEDATIVE:    
57.    OTHERS:    
58.    CHEMICAL CONSTITUENTS OF ESSENTIAL OILS    
59.    TERPENES:    
60.    MONOTERPENES [C10H16 ]    
61.    B. SESQUITERPENES    
62.    SESQUITERPENE LACTONES:    
63.    DITERPENES    
64.    ALCOHOLS    
65.    ALDEHYDES:    
66.    ACIDS    
67.    ESTERS    
68.    KETONES:    
69.    LACTONES    
70.    PATCHOULI – A MEDICINAL AND AROMATIC PLANT    
71.    HARVESTING OF PATCHOULI    
72.    DRYING OF PATCHOULI HERBAGE    
73.    FEATURES AND APPLICATION OF PATCHOULI OIL    
74.    APPLICATION OF PATCHOULI    
75.    PERFUMERY    
76.    THERAPEUTICS    
77.    MEDICINE    
78.    BURNERS AND VAPORIZERS    
79.    BLENDED MASSAGE OIL OR IN THE BATH    
80.    NEAT    
81.    LOTIONS AND CREAMS    
82.    PROPERTIES OF PATCHOULI OIL    
83.    ORIGIN OF PATCHOULI OIL
84.    CHEMICAL COMPOSITION AND PRECAUTION OF PATCHOULI OIL    
85.    PRECAUTIONS    
86.    THERAPEUTIC PROPERTIES    
87.    USES    
88.    B.I.S. SPECIFICATION    
89.    OVERVIEW OF HERBAL MEDICINE IN INDIA    
90.    LIST OF MEDICINAL PLANTS WHOSE MARKET POTENTIAL IS VERY HIGH    
91.    MARKET SURVEY OF HERBAL EXTRACT    
92.    DRIVING FACTORS OF THIS MARKET:    
93.    CATEGORIZATION OF THE MARKET:    
94.    KEY COMPANY PLAYERS OF THE INDUSTRY:    
95.    KEY COUNTRIES DEALING IN THIS MARKET:    
96.    IMPORT DATA OF HERBAL EXTRACT    
97.    SPICE OIL MARKET POSITION    
98.    INDIAN MARKET SHARE OF ESSENTIAL OIL    
99.    ESSENTIAL OIL MARKET OVERVIEW:    
100.    GLOBAL MARKET POSITION OF ESSENTIAL OIL    
101.    PRODUCT INSIGHTS    
102.    APPLICATION INSIGHTS    
103.    REGIONAL INSIGHTS    
104.    COMPETITIVE INSIGHTS    
105.    MAJOR PRODUCERS OF ESSENTIAL OILS    
106.    MAJOR CONSUMER OF ESSENTIAL OILS    
107.    LARGEST GLOBAL MARKET PLACES FOR ESSENTIAL OIL    
108.    PRESENT MANUFACTURERS/SUPPLIERS/EXPORTERS OF ESSENTIAL OILS    
109.    MARKET SURVEY OF SPICES    
110.    EXPORT HIGHLIGHTS AND KEY MARKETS    
111.    REVIEW OF EXPORT PERFORMANCE OF SPICES DURING 2015-16    
112.    CHILLI THE MOST EXPORTED SPICE    
113.    MARGINAL RISE IN PEPPER    
114.    5 SPICES ACCOUNT FOR 70%    
115.    INDIA COMMANDS A FORMIDABLE POSITION IN WORLD SPICE TRADE.    
116.    WHY INDIA?    
117.    SPICE PARKS    
118.    THE SPICE PARKS WHICH ARE UNDER THE AEGIS OF THE SPICES
           BOARD ARE:    
119.    QUALITY MEASURES    
120.    MEASURES TO BOOST EXPORT OF SPICES    
121.    12TH PLAN SCHEMES OF SPICES BOARD    
122.    MASALA SPICE OF EXPORT    
123.    DETAILED EXPORT DATA OF SPICES RED CHILLI    
124.    MANUFACTURING PROCESS OF HERBAL EXTRACT    
125.    PROCESS FLOW DIAGRAM OF HERBAL EXTRACT    
126.    SEQUENCES IN HERBAL EXTRACT    
127.    SORTING & MILLING    
128.    CONCENTRATION OF EXTRACT    
129.    DETAILS OF HERBS EXTRACTION PROCESS    
130.    PREPARATORY WORK    
131.    PRE-EXTRACTION METHODOLOGY    
132.    HIGH-PRESSURE LOW-TEMPERATURE EXTRACTION AND GRANULATION    
133.    PROCESSING STEPS FOR HERBAL EXTRACT    
134.    STEP 2: HERBAL PREPARATION & FORMULA VERIFICATION    
135.    STEP 3: EXTRACTION    
136.    STEP E: COLLECTION AND RESTORATION OF ESSENTIAL OIL    
137.    STEP 4: HERBAL CONCENTRATION    
138.    STEP 5: GRANULATION    
139.    STEP 6: FINISHED PRODUCT QC    
140.    STEP 7: PACKAGING AND APPEARANCES    
141.    MANUFACTURING PROCESS FOR EXTRACTION OF ESSENTIAL OILS FROM
   FLOWERS, HERBS, SPICES BY SUPER CRITICAL FLUID (CARBON DIOXIDE)    
142.    A. EXTRACTION OF ESSENTIAL OIL FROM FLOWERS    
143.    FROM FLOWERS    
144.    PROCESS FLOW DIAGRAM FOR EXTRACTION OF ESSENTIAL OILS FROM
    FLOWERS USING SUPER CRITICAL FLUID METHOD    
145.    B. FROM HERBS    
146.    CLEANING    
147.    WASHING    
148.    DRYING    
149.    DISINTEGRATION INTO SMALL CHIP    
150.    PROCESS FLOW DIAGRAM FOR EXTRACTION OF ESSENTIAL FLUID METHOD    
151.    FROM SPICES    
152.    CLEANING    
153.    DRYING    
154.    DRYING    
155.    CUTTING INTO PIECES    
156.    PROCESS IN DETAILS FOR EXTRACTION OF ESSENTIAL OIL    
157.    EXTRACTION OF ESSENTIAL OILS USING STEAM DISTILLATION METHOD    
158.    METHOD OF EXTRACTION OF PATCHOULI OIL    
159.    STEAM DISTILLATION OF PATCHOULI ESSENTIAL OIL    
160.    ANALYSIS OF ESSENTIAL OILS    
161.    CHROMATOGRAPHIC DATA OF EUCALYPTUS OIL    
162.    EXPERIMENTAL SETUP:    
163.    DETAILS OF HYPERCRITICAL CARBON DIOXIDE GAS CO2 EXTRACTION
   OF ESSENTIAL OILS    
164.    CO2 HYPERCRITICAL EXTRACTION    
165.    PROCESS OF MANUFACTURE FOR SPICES    
166.    KACHHI BRAYANI    
167.    SOUTH INDIAN CURRY    
168.    FISH MASALA    
169.    FISH KABAB MASALA    
170.    FISH PULAO MASALA    
171.    POTATO MEAT PURI MASALA    
172.    MASALA FOR RICE OF FISH    
173.    PICKLE MASALA (MANGO)    
174.    THANDAI - POWDER    
175.    CHAT MASALA    
176.    FISH - MASALA    
177.    JAL - JEERA    
178.    CURRY-POWDER    
179.    TANDOORI CHICKEN POWDER    165
180.    SAMBHAR POWDER    
181.    GARAM MASALA    
182.    MUTTON BIRYANI MASALA    
183.    DISINTEGRATING AND POWDERING    
184.    ADDITION OF ACTIVITIES AND ITEMS IN FUTURE EXPANSION    
185.    PLANT LAYOUT    
186.    SUPPLIERS OF PLANT AND MACHINERIES    
187.    FOR HERBAL EXTRACT & ESSENTIAL OIL    
188.    SUPPLIERS OF PLANT AND MACHINERIES FOR SPICES    
189.    PULVERIZERS    
190.    LABORATORY TESTING EQUIPMENT    
191.    HAMMER MILLS    
192.    FILTER PRESS    
193.    ROTARY WASHER    
194.    FLUIDIZED BED DRYER    
195.    MIXER    
196.    SIEVING MACHINE    
197.    WEIGHING MACHINE    
198.    MATERIAL HANDLING EQUIPMENTS    
199.    POLLUTION CONTROL EQUIPMENTS    
200.    D.G. SETS    
201.    SUPPLIERS OF RAW MATERIALS    
202.    FLOWERS    196

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