Ghee Manufacturing Unit. Ghee Production Plant.

Monday, December 4, 2017

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Ghee is a clarified butter that has had its milk solids toasted then skimmed away from the fat, resulting in a product that combines oil’s very high smoke point and butter’s rich, nutty flavor and excellent nutritional profile.

Ghee has a nutty flavor and tastes more buttery than butter itself. It holds up to strong spices well, which is one reason it’s a staple of Indian and Thai cooking. Ghee also pulls fat-soluble flavors and nutrients out of spices when you cook the two together. It’s ideal for curries, sauces, and other slow-cooked or simmered dishes. It’s also great drizzled over veggies with a bit of salt.

Ghee can be used in place of butter and is an ideal cooking oil, as it does not burn unless heated excessively. It makes a wonderful body oil for massage and can serve as a base for herbal ointments (for burns, skin rashes, etc.) and can even be used for lamps, with wicks made from cotton balls.

Ghee is a digestive. It helps to improve absorption and assimilation. It nourishes ojas, tejas and prana. It is good for improving memory and lubricates the connective tissue.


Market Outlook

India is the world’s largest producer and consumer of milk and dairy products. Ghee currently controls the second largest market share in terms of revenue in Indian market.

Ghee, which is widely used in Indian cooking, is the pure butter fat left over after the milk solids and water are removed from butter. It is very fragrant with a rich nutty taste and represents the second largest consumed dairy product in India, after liquid milk.  The healthy growth of the market can be attributed to numerous forces. Population growth, rising disposable incomes, easy availability, and growing awareness about the benefits of ghee are some of the factors that are broadening the growth aspects of the market.

The ghee market in India has witnessed a strong growth in recent years. Some of the factors which have contributed in influencing the market growth are increasing disposable incomes, expanding distribution channels and introduction of organic ghee.

The strong growth of the Indian ghee market can be attributed to numerous factors. One of the major driving factors is the fact that the majority of the Indian population is engaged in agricultural practices which involve a lot of physical labour. Thus, ghee is considered as a vital source of energy and nutrition in an Indian household. Apart from this, growing health-consciousness among the consumers has prompted manufacturers to come up with organic ghee, which in turn, has added to the overall demand. Some of the other driving factors include population growth, rising disposable incomes and expanding distribution channels in the country. The market is further expected to reach a value of more than INR 3014 Billion by 2021, growing at a CAGR of nearly 15% during 2017-2021.


Global ghee market has grown at a CAGR of 3.8% during 2009-2016, reaching a volume of 5.4 Million Tons in 2016. Ghee, also known as clarified butter, is used as a staple food in most of the Indian households. It is made through a simple process of boiling butter and then discarding the butterfat. The product thus collected from this process contains casein, whey and the milk solids.

The market is currently being driven by several factors which have influenced the demand for ghee. One of the major factors is the nutritional content present in the ghee which helps in keeping various diseases at bay. Some of the nutritional elements contained in ghee include vitamin A, D, E and K, fatty acids, butyric acids, etc. These nutrients help in preventing cancer and inflammation, boosting immunity, healing digestive system, balancing cholesterol levels, improving eye-health and maintaining overall well-being. Other factors which have increased the popularity of ghee among the consumers are increasing population, rising disposable incomes, a growing demand from emerging markets, etc.


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