DETAIL PROJECT REPORT

ON GINGER POWDER
UNIT .
 INTRODUCTION : Biological Classification :
Division : Spermatophyta .
Class : Angiospermae.
• Ginger derives its name from the sanskrit word shringavera Subclass :Monocotyledonae.
means shaped like a deer’s antlers . Order:Musales .
Family: Zingiberaceae
• Ginger is flowering plant whose rhizome are widely used as Genus : Zingiber.
spice and a folk medicine . Species :officinales
• Its herbaceous perennial which grows annual pseudostems Chromosome ( 2n =22).

,about 1 mt tall bearing narrow leaf blades.

• ORIGIN : Southeast Asia .
• Ginger is one of the 1st spice to be exported from southeast
asia.
• Its cultivated in almost all the states but
kerela,meghalya,orissa,west bengal, tamil nadu and andhra
pradesh are the major growing states.
 PRODUCTIVITY STATUS OF GINGER :

• Ginger occupies fourth places among spices produced in

india,fifth in terms of quality and sixth position in export
earning among spices.
• India has also exported significant quantities of ginger in
various forms , viz. ginger fresh, ginger unbleached, ginger
bleached ,ginger powder including dried ginger of 12,807tons
valued Rs.1,925 lakhs .
• Nepal has been our main source of import .
• India is the major producer of ginger having production of
655000MT ginger ,from 132000ha area under its cultivation
• Productivity of ginger in India is more(3,417kg/ha) than the
average productivity.
 WHY GINGER IS TO BE PROCESSED :

• Ginger is perishable.
• Products like powder ,spices ,oil and oleoresin can be made from
ginger .
• Ginger is harvested in large quantities during season.
• Due to lack of processing facilities a large proportion of the
production could be wasted.
• Unprocessed ginger however contains extraneous matter such as
insect parts and stone or supports colonies if bacteria and
fungi,when they arrive from suppliers processor must treat these
problems of contamination before the spices are put in the
market.
• Ginger finds a good market potential the year round as it is used
not only as a spice but also in confectionary , pharmacueticals.
 WORKING PRINCIPLE OF AN ENTERPRISES :
• PRINCIPLE 1: VISION AND MISSION :
VISION :
To be the major supplier of the ginger powder with best quality in the north
eastern region of andhra pradesh.
MISSION :
• To popularize the brand name to increase the sales.
• To supply best quality of product without loss of its flavour and with less
pungency .
• To meet the market demand by providing both quality and quantity of the
product.
PRINCIPLE 2 :
• GOALS :
• To earn profits from the enterprises.
• To provide the consumer best quality of the product at affordable price.
• To illustrate that the product has lots of health benefits and mainly it helps for immunity
boosting which plays major role to resist againts fever in recent Covid-19 pandemic and
also helps to cure respiratory problems .
• To further develope other new products like ginger flavoured tea in forthcoming years .
• OBJECTIVES :
• To increase the product sales by using various ways of advertising .
• To gain the customers trust .
• To increase the product output .
BRAND NAME : GINGER PURE .
TAGLINE : SERVING YOU ALWAYS THE BEST .
Location : Visakhapatnam .
 PRINCIPLE 3 : MAJOR CHALLENGES TO BE CONSIDERED
Traditionally, ginger is processed under primitive conditions, which result into
low yield and poor hygiene. Therefore challenges posed from the processing of
the ginger powder arise from are:
• Appropriate Harvesting Time: Correct harvesting is very important. The
essential content varies considerably during the development of the plant
and even the time of day.
• The attitude of consumers at our local market level: If the consumers have
the understanding of the benefits of ginger as an herb with healing qualities,
so that the product advantages will be known and product output will be
increased.
iii. Post Harvest Losses: Post – harvest losses of ginger are caused by
pests, environmental factors, production and harvesting practices.
• Loss refers to the disappearance of foodmeasured quantitatively,
qualitatively and nutritionally.
• Quantitative loss involves the reduction in weight through water loss
and loss of dry matter by respiration.
• Qualitative loss is frequently described by comparison with locally
accepted quality standards and isoften difficult to assess as it is based
subjectively.
• Nutritional loss includes decline in vitamins, carbohydrates, proteins
and lipids. In ginger, the main sources of deteriorationare weight loss,
sprouting, rotting and discoloration in commercial ginger.
 PRODUCTION ASPECTS :
PROCEDURE OF GINGER POWDER PRODUCTION :
• The fresh rhizomes is harvested at between 8 to 9 months of age.
• The roots and leaves are removed and rhizomes are washed .
• The rhizomes have to be killed or inactivated .This is done by peeling ,rough scraping
or chopping the rhizome into slices . The skin should be peeled of using wooden
scraper made from bamboo to prevent staining or we can use a peeler
machine.Whole unpeeled rhizomes can be killed by blanching for 10 minutes.
• After peeling and washing the rhizomes are soaked for 2-3 hours and then soaked in
solution of 1.5-2.0% lime for 6 hours .This produces a light coloured rhizomes .After
soaking the rhizomes are drained.
• The rhizomes are dried .The traditional method is to lay pieces of bamboo mats or
on concrete floor and sun-dry until final moisture content of 10%.Drying may take
anything from 7 to 14 days depending upon the wheather conditions .During
drying ,the rhizomes lose between 60 and 70%in weight.
• In rainy conditions ,a mechanical drier such as a tray drier should be used to
accelerate the drying process.Sliced ginger pieces take only 5 - 6 hours to dry
when hot air dryer is used .
• Whole peeled ginger rhizomes thake 16-18 hours to dry in a mechanical drier
.It is important to monitor the air flow and temperature during drying .
• The drying temperature should not exceed 60ºC as this causes rhizomes flesh
to darken.
• After this the peeled rhizomes are grinded into fine powder with ginger grinding
machine and then the powder is sieved with a of 60mm size siever manually
by the workers and then it is packed .
 FLOW CHART OF PRODUCTION OF GINGER POWDER :
COLLECTION OF FRESH
GINGER RHIZOMES

REMOVAL OF THE
SOIL PARTICLES AND
DEBRIS FROM
GINGER

WASHING AND PEELING

OF GINGER

PACKING
GINGER
SLICING OF GINGER DRYING AND GRINDING
POWDER
 Basis And Presumptions .
This unit is basis for 300 working days per year
Labour wages are given as per local rates.
• Interest on capital investment@10% per annum.
 FOR PREPARATION OF GINGER POWDER WE NEED DIFFERENT
EQUIPMENTS

GINGER WASHER CUM

PEELER

GINGER SLICING GINGER GRINDER

MACHINE MACHINE
GINGER SLICES
DRYING MACHINE
NUTRITIONAL VALUE AND BENEFITS OF GINGER :
 QUALITY STANDARDS :

The bureau of Indian Standards has formulated the following specifications for ginger
powder. Ginger whole & ground- IS: 1908-1980 .The quality should conform to standards
land down in PFA Act. However, for better marketing of this product standards may be
maintained as per "AGMARK" and BIS specifications.
• FSSAI LICENSE: FSSAI License is issued by the Food Safety and Standards Authority of India
(FSSAI), Ministry of Family Health & Welfare, Government of India. Application to
commence a food business must be made to the FSSAI in the prescribed format. Based on
the application and supporting documents, FSSAI will accord approval. The Food Safety
and Standards (Licensing and Registration of Food Businesses) Regulations 2011
introduced to improve the hygiene and quality of food has brought about tremendous
changes in the food industry. As per the Act, no person shall commence or carry on any
food business except under a FSSAI license or FSSAI registration.
Therefore, any food manufacturing or processing or packaging or distributing entity is now
required to obtain a FSSAI License or Registration
• POLLUTION CONTROL: There is no major pollution problem associated with this
industry except for disposal of waste which should be managed appropriately. However,
waste water resulting from washing of ginger & lime treated ginger water may be safely
dispersed over a large area of land for irrigation purpose. The promoter is advised to
take "No Objection Certificate" from the State Pollution Control Board.
• EFFLUENT DISPOSAL: Disposal of any effluent out of the project unit should be treated
with recycling facility or dumped in such a way that these does not cause hazard in the
vicinity of the site.
• ENERGY CONSERVATION: Proper care should be taken in running the machineries and
equipment to avoid over run and high electricity consumption. The machineries selected
for the plant should be most energy efficient for economical production.
Sn FIXED CAPITAL NUMBER PRICE TOTAL D Tools and
o INVESTMENT OF ITEMS PER AMOUNT . Equipments
UNIT IN (Rs)
1 Utensils 3 500 1,500
A. Land Own
B. Building Rent 20,000 2 Packaging Equipment 2,000
C. Machinery 1 14,600
ginger washer 3,500
cum peeler
machine E Furniture
.
ginger blanching 1 10,000
machine 1 Steel working table 1 2,000 2,000

ginger slicing 1 12,000

machine 1 10,000 2 Chairs 2 200 400
ginger dryer
machine 2,400

F Electrification Lumsum 6,000 6,000

ginger grinder 1 14,900 .

Total fixed capital Investment = A+B+C+D+E+F

= 20,000+61,500+3,500+2,400+6,000
=Rs.93,400/-
 WORKING CAPITAL INVESTMENT :
A. RAW MATERIAL
1.Ginger 25 2,500 62,500
B. Salaries and wages
1.Technical 1 8,000 8,000
2.Skilled 2 5,000 10,000
3. Semi skilled 3 4,000 4,000
C. Utensils and other
contingent expenses
1.Rent 5,000 5,000
2.Power bill 3,300 3,300
4.Transport 3,000 3,000
5.Marketing 2,000 2,000
6.Loading and Unloading 2,000 2,000
18,000
Total Working = 62,500+26,000+18,000
= Rs.1,06,500/-
C. Pre Operative Expenses = Rs.5,000/-
 Project cost :
A.Total Fixed Capital Investment = Rs.93,000/-
B.Total Working = Rs.1,06,500/-
C.Total Pre Operative Expenses = Rs.5,000/-
Total Project Cost (A+B+C) = 93,000+1,06,500+5,000
=Rs.2,04,500/-
Cost of production for (1 MONTH)
A.Total Working Capital Investment = Rs.1,06,500/-
B.Interest on total investment = Rs.20,405/-
C.Depreciation on Machinery and Furniture = Rs.6,150/-
D.Promotional expenditure = Rs.5000/
Total cost of production (A+B+C+D) = 1,06,500+20,405+6,150+5000
= Rs 1,38,055 /-
 Sales revenue and profitibility:
Sales revenue per month:
• Ginger powder produced per month = 1200kg
• price of 1kg ginger powder = Rs150/-
• Price of 1200kg ginger powder =1200×150
= Rs.1,80,000/-
Profitability per month :
A. Total sales revenue per month = Rs.1,80,000/-
B. Total cost of production per month = Rs.1,38,055/-
Total profit = total sales revenue per month - total cost of production per month =1,80,000 -
1,38,055
= Rs.41,945/-
Turn over per year :
A.Sales per month =1200kg (Rs.150/-)
B.Sales per year = 1200 × 12
= 14,400 × 150
=Rs.21,60,000/-
 Net profit And net profit ratio ,rate of returns on total sale and BC ratio:

Net profit per year:

A.Annual turn over = Rs.21,60,000/-
B.Cost of production per year = Rs.16,56,660/-
Net profit = Annual turn over - Cost of production
= 21,60,000 - 16,56,660
= Rs.5,03,340/-
Net profit ratio = Net profit ×100 ∕ Turn over per year
= 5,03,340 × 100 ∕ 21,60,000
= 23.3%
Rate of returns on total sale = Net profit × 100 ∕ Total cost
= 5,03,340 × 100 ∕ 16,56,660
= 30.3%
Benefit cost ratio = Gross returns ∕ cost of production
= 21,60,000 ∕ 16,56,660
= 1.3
As B:C ratio is greater than 1 our unit is profitable .
 Break even point

Rent = Rs.60,000/-
Total depreciation = Rs.71,500/-
Interest on total investment = Rs.2,00,000/-
40% of salaries = Rs.10,400/-
40% of utilities and other = Rs.7,200/-

Break Even point =( 3,49,100 × 100) ∕ (3,49,100+5,03,340)

= 3,49 ,10,000 ∕ 8,52,440
= 40.9
As our enterprise has output more than the break even analysis , therefore our unit is
profitable.
 Marketing Aspects:
• DIRECT MARKETING : In the direct
marketing we will sell our product
directly to the consumers by offering
them a sample to taste so that this may
create product demand from
consumers.
• INDIRECT MARKETING : Indirect
marketing we will sale our product
through wholesalers and retailers .
• Others means of marketing we will also
use digital platform to sell our product
through adversiting the benefits of
consumption of our product .
 SWOT ANAYLSIS:
STRENGTH : WEAKNESS :

• Increase of the health benefits . • Limited human resources and

• Product is with good quality and staff.
maintain quality standards. • Lack of awareness to
• The supply of the raw material consumers about the benefits of
is throughout the season. product .

OPPORTUNITIES :
THREATS :

• Developement of new technology .

• Power fluctuations .
• Growing trend and consumer base.
• Quality deviations .
• Government regulation softening .
• Post harvest damages and also
microbes attackwhile storage .
THANK YOU

SUBMITTED BY :
V.PUJARI BHUVANESWARI .
NA-2017-103.