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Spices (100% Eou)- Manufacturing Plant, Detailed Project Report, Profile, Business Plan, Industry Trends, Market Research, Survey, Manufacturing Process, Machinery, Raw Materials, Feasibility Study, Investment Opportunities, Cost And Revenue, Plant Layout | |
| 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 fragrant, aromatic & pungent. They comprise seeds, bartes, rhizamer, leaves fruits and other parts of plants, which belong to varigated species and genera since time immemorial, India in renamed to be the have of spices. Most important spices like black pepper (king of spices) cardamom (queen of spices), ginger, chillis and turmeric, which are produced in India import it great reputation, and these constitute. In the list of spices, clove, 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; Common Salt ,Coriander ,Chilli ,Turmeric, Ajwain & Methi ,Onion and Garlic .Now a day’s use of spice as ground form is changed towards in the liquid form. It is actually use of spice oil. Spicy oil drops are so much more active rather than ground powder. Ground powder is much more used in compare to oil drops. Oil drops are basically essential aromatic oils, which has very good specific spicy flavour. For Export Oriented Unit, should be quality conscious. Laboratory should be cleaned. There is no adulteration in the product; product should be totally microbial free. Quality of the products and factory premises should satisfy I.S.O standard. These spices are not used at a time. For preparation of any dish may be Indian or European, vegetarian or non-vegetarian we use more than one spice. The combination of all the spices but together for the use of one particular dish as known as ‘masala’ the bulk of the dry matter consists of carbohydrates, proteins, tannius, resins, volatile oil, fixed oil, for pigments, mineral, elements, etc. These constituents differ greatly in their composition and content in different spices. Harvesting of each spice is done at a particular storage of maturity in a particular manner suitable for it avoiding any sort of damages before processing. It is transported to the processing centre as early as possible and stored properly before it is taken to up for processing. The basic prerequisite of the export-oriented spices is that almost all of them are exported to other countries and not sold in the indigenous market. Only the product that does not conform to the standard stipulated for the export-oriented product, and is recorded in the form of rejects. This should not exceed more than 25% and may be sold in the indigenous market. USES & APPLICATIONS There are a large number of dishes used commonly and on special occasions; correspondingly, there may be large variety of masalas (spices) also. However, the purpose or use of spices (a masalas) in dishes is two folds - and being the appetizer and the other being taste and appearance. Spices have a definite roll to play in enhancing the taste and flavor of any forces. A dish of spices adds individuality to standardised foods, traditional or modern. In the indigenous system of medicine in India, spices are used widely. But, till recently, there was a prejudice in many foreign countries that spices are injurious to health. Fortunately, this view has been contradicted recently by research workers in India and abroad. Most of the spices are carminative, digestive, stimulant, stanachic, resolvent, antiseptic, etc. Spices are now considered as the natural and necessary component of daily nutrition. MARKET SURVEY India is one of the leading producers, consumers and exporters of spices. The Spices Board, under the umbrella of Ministry of Commerce and Industry, government of India, is the apex body for promoting exports of Indian Spices. Established in 1987, the Board plays an important role as a development agency for Indian spices. Its board-based activities include formulation and important role as a development agency for Indian spices. Its broad-based activities include formulation and implementation of quality improvement system, research and development programmes, imparting education and training to farmers, processors, packers and exporters on post-harvest handling, etc. For promotion of spices, the Spice Board is regularly participating in international food fairs. Assisting exporters in trade fair participation and sending business delegations to identified markets for export development. India is known as ‘the home of spices’. No India meal is considered complete without the tangy and delectable flavour of Indian spices, locally known as ‘masala’. Indian spices are famous the world over for their high medicinal values. There is no other country in the world that produces as many kinds of spices as India. India grows over 50 different varieties of spices. The total production is around 2.7 million tonnes. Of this, about 0.25 million tonne (8-10 per cent) is exported to more than 150 countries.Some of the most widely consumed spices in India inter alia include chilli (lal mirach), cinnamon, cumin (jeera), curry leaf (curry patta), fennel (saunf), asafetida (hing/heeng), basil (pudina), bay leaves (tejpatta), small cardamom (chotti elaichi), large cardamom (badi elaichi), ginger (adrak), mustard, sishops weed (ajwain), cassia (dal chini), celery (kala jeera), clove, coriander (dhania), fenugreek (methi), garlic (lahson), kokam, mint, onion, parsley, pomegranate, turmeric (haldi), tamrind (imli), pepper (kali mirach), poppy (post dana/khaskhas), rosemary and vanilla. The climate of the country is suitable for growing almost all kinds of spices. India can now claim to be the monopoly supplier of spice oils and oleoresins the world over. The consistent effort during the last one decade has improved the share of value-added products in the exports basket to 60 per cent. Because of the varying climate-from tropical to sub-tropical temperate-almost all spices are grown splendidly in India. In fact, almost all the states and union territories of India grow one or the other spices. PRESENT MANUFACTURERS A V T Mccormick Ingrediants Pvt. Ltd. A V Thomas International Ltd. Aarkay Food Products Ltd. Bhagat International Pvt. Ltd. Chordia Food Products Ltd. Complete Spice Solutions India Ltd. Devon Foods Ltd. Dharampal Satyapal Ltd. Eastern Overseas Ltd. Empire Spices & Foods Ltd. Global Green Co. Ltd. Global Natural Products Ltd. Gokul Agro Inds. Ltd. Harmony Spices Ltd. Indana Spices & Food Inds. Ltd. Indian Chillies Trading Co. Ltd. Indian Products Ltd. Jagat Industries Ltd. Kedar Spices Ltd. Kerala Cardamom Processing & Mktg. Co. Ltd. Kohinoor Foods Ltd. Lucid Colloids Ltd. M T R Foods Pvt. Ltd. Madhur Industries Ltd. Malabar Spices Co. Ltd. Mas Enterprises Ltd. Om Oil & Flour Mills Ltd. Pals Industries Ltd. Periyar Plantations Pvt. Ltd. Ramdev Food Products Ltd. Rathi Oils Ltd. Shalimar Chemical Works Ltd. Spices Valley Estates Ltd. Sunrise Spices Ltd. Swani Spice Mills Pvt. Ltd. Unique Organics Ltd. Vallabhdas Kanji Ltd. Vishal Lakto (India) Ltd. | |
| Plant capacity: 500 Kgs/Day | Plant & machinery: Rs. 12 Lakhs |
| Working capital: - | T.C.I: Cost of Project: Rs. 62 Lakhs |
| Return: 49.12% | Break even: 39.64% |
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