Project Report On Ginger and Garlic Paste

GINGER AND GARLIC PASTE
[EIRI/EDPR/3977] J.C.: 2104XL
INTRODUCTION
Ginger garlic paste is one of the essential ingredients in Indian cuisines. It is

added to almost all of the Non-vegetarian preparations and a few vegetarian dishes
in Hyderabadi cuisine. Ginger and Garlic Paste is mainly used as a condiment in
various food preparation. Additionally, it dominates the cooking paste market.
Ginger garlic paste is one of the primary cooking ingredients. In all the regions of
the state, garlic and ginger are grown abundantly and consumed as such.
Additionally, people consume it daily, in every house. In present days, customers
are more attracted to instant foods, instant mixes, spices etc.
Garlic & Ginger paste are very versatile products which are used extensively in
Food Industries.
Garlic is one of the important species coming into Allium group, whose botanical
name is A. Sativum.
www.eiribooksandprojectreports.com 1
A hardy perennial, 60 cm in height, native to Central Asia and cultivated all over
India. Bulbs made up of cloves; leaves long, flat, acute, sheathing the lower half
of stem; scrape slender, smooth, shining, swathes long, beaked, enclosing heads
bearing solid bulbils; flowers small, white, prolonged into leafy points.
History and Origin:- Garlic is native to the mountainous regions of central Asia
from where it spread in prehistoric times to the Mediterranean region. Clay models
of garlic have been excavated in Egypt. It reached China at an early age and was
probably carried to the western hemisphere by the Spanish, the Portuguese, and
the French. It has been suggested that the wild ancestor of garlic was a flowering
form producing seeds on aerial bulbils. Under different soil and climatic
conditions and due to different methods of cultivation in the ancient centers of
civilization different varieties arose. The non-flowering varieties are thought to
have arisen as a result of interference with the natural life cycle caused by
storage.
GINGER PASTE
A genus of rhizomatous herbs distributed in the tropics of the old world, chiefly in
India, East Asia and Malaysia. Fourteen, species are reported to occur in India Z-
officinale, which is the main source of ginger, is cultivated on a large scale in
India. Bangladesh, Taiwan, Jamaica, Nigeria and Sieria, Leone, from which it is,
exported to other countries the world and ginger is cultivated also for internal
consumption in Sri Lanka (Ceylon) and several East Asiatic countries and the crop
has been introduced into Queens’s hand in Australia mainly for pickling.
In Hawaii, ginger is marketed as fresh rhizomes which are also shipped to the
mainland market. Two types of edible ginger are grown: the large type known
locally as "Chinese" ginger and the small type known as "Japanese" ginger. Only
the former type is grown to any great extent. Most of the plantings are in small
area. Because of the prevalence of certain diseases on the island of Oahu, the
ginger-growing areas seem to be shifting to the island of Hawaii, especially in the
vicinity of Hilo from where most, if not all, of the ginger for the mainland market is
exported.
The total production for 1960 for the entire State as officially reported was
905,000 pounds from a total of 32 acres. Of this production, 313,000 pounds
(34.6 percent) were shipped to the Mainland by steamer without refrigeration.
The wholesale value of the shipment was $61,588.00. It is estimated that
shipment from Hawaii represents only about 7 percent of the total amount
imported into the mainland United States annually, the remainder being supplied
by foreign countries. Some foreign sources of ginger are: British Western Pacific
Islands, Cuba, Hong Kong and Taiwan (Formosa). It is reported that Hawaiian
ginger, because of its higher quality, commands a better price on the mainland
market than foreign importations.
Ginger paste is a culinary item and is a direct substitute of ginger and is used in
the preparation of food items.
TYPES OF GINGER
The following types are recognized Jamaican Ginger:- It is considered to be the

best quality ginger and was in great demand in U.S.A. and European countries
but in the last two years, import of Indian ginger by these countries has exceeded
that of Jamaican Ginger. The rhizomes are unbleached and are devoid of outer
suberized layers.
Unbleached Jamaican Ginger occurs in branched pieces known as "races" or

"hands". The pieces are from 7.12cm. or more in length and upto 2cm. in
thickness. Externally, the ginger is pale-yellowish Brown to yellowish orange. The
fracture is short and uneven, mealy fibrous and resionous. It is pleasantly
pungent and aromatic. An inferior grade of Jamaican ginger know as Rotoon.
Indian Ginger:- It is considered only second to Jamaican in quality. There are two
main type of Indian ginger (i) Cochin ginger, which comes from central Kerala, is
the peeled type, light Brown to yellowish gray externally, and (ii) Calicut Ginger,
from Malabar, is orange or reddish brown, resembling African ginger, but the
periderm is usually removed; it is inferior to Cochin ginger in quality, Another type
Calcutta ginger possibly the same as Calicut ginger, is grayish brown to grayish
blue excernally. Indian ginger is more starchy and is almost as pungent on
Jamaican ginger but is less agreeable in odour Indian ginger has a faint lemon
like odour due to the presence of a small quality of citral.
African Gingers:- This ginger is mostly unpeeled much of the ventral and dorsal
surfaces bear patches of wrinkled cork of an earthy-brown colour. It is darker
than cochin ginger in Bulk, and appears din coloured due to lack of lace during
the preparation. The fracture is short or short fibrous, odour strongly aromatic
and taste pungent. Ginger cullerated is sierra leone and Nigerai from where most
of the African Ginger is exported.
Chinese ginger:- It is white and is free from fibre. It is inferior in aroma to the
Jamaican ginger and consists of rhizomes which are not fully ripe. The absence of
fibre in the rhizome makes this type very suitable for pickling.
CONTENTS
INTRODUCTION
GINGER PASTE
TYPES OF GINGER
COMPOSITION OF GINGER
ANALYSIS OF A BAZAAR SAMPLE OF GREEN GINGER GAVE THE
FOLLOWING VALUES:-
GINGER GARLIC PASTE
USES AND APPLICATION
GARLIC PASTE
GINGER PASTE
RAW MATERIALS
GARLIC AVAILABILITY AND USES
REGIONS OF POPULACE IN INDIA (GINGER GARLIC PASTE USE IN INDIA)
B.I.S. SPECIFICATION
GARLIC PASTE
GINGER PASTE
CONTACT ADDRESS FOR QUALITY PARAMETERS TOWARDS GINGER
GARLIC PASTE
OVERVIEW OF GINGER IN INDIA
TOP 10 GINGER PRODUCING STATES OF INDIA ARE:
PRODUCTION TRENDS OF INDIAN GINGER
WORLD’S TOP FIVE GINGER PRODUCERS IN 2019
WORLD’S TOP FIVE GINGER EXPORTERS IN 2019
PRODUCTION OF GARLIC IN INDIA
COOKING PASTE MARKET IN INDIA
MARKET POSITION
RAW MATERIALS USED IN THIS MANUFACTURING UNIT ARE—
INDUSTRY OVERVIEW: FOOD PROCESSING
SWOT ANALYSIS
POSITIVE OUTLOOK
PRICE RISE: BOON FOR COOKING PASTE BRANDS LIKE DABUR, NESTLE
PRESENT MANUFACTURING/EXPORTERS OF GINGER AND GARLIC PASTE
REGISTRATION AND LICENSE FOR GINGER AND GARLIC PASTE
BASIC STEPS FOR GINGER GARLIC PASTE
FORMULATION OF GINGER GARLIC PASTE
MANUFACTURING PROCESS OF GINGER GARLIC PASTE
PROCESS FLOW DIAGRAM OF GINGER GARLIC PASTE
MANUFACTURING PROCESS
FORMULATION OF GARLIC PASTE
GARLIC PASTE
OTHER INFORMATION
PROCESS MANUFACTURING OF GARLIC PASTE
PASTE MAKING MACHINE
MANUFACTURING PROCESS IN DETAILS
WASHING
PEELING
DEHYDRATION
MIXING
PROCESS FLOW DIAGRAM FOR GARLIC PASTE
GINGER GARLIC PASTE PACKING MACHINE
FEATURES:
FORMULATION
PROCESS FLOW SHEET
OTHERS FORMULATION OF GINGER PASTE
FORMULATION OF GINGER PASTE
FORMULATION OF GARLIC PASTE
SEQUENCES IN GINGER GARLIC PASTE
PRINCIPLES OF PLANT LAYOUT
MAJOR PROVISIONS IN ROAD PLANNING FOR MULTIPURPOSE
SERVICE ARE:
PLANT LOCATION FACTORS
PRIMARY FACTORS
1. RAW-MATERIAL SUPPLY:
2. MARKETS:
3. POWER AND FUEL SUPPLY:
4. WATER SUPPLY:
5. CLIMATE:
6. TRANSPORTATION:
7. WASTE DISPOSAL:
8. LABOR:
9. REGULATORY LAWS:
10. TAXES:
11. SITE CHARACTERISTICS:
12. COMMUNITY FACTORS:
13. VULNERABILITY TO WARTIME ATTACK:
14. FLOOD AND FIRE CONTROL:
EXPLANATION OF TERMS USED IN THE PROJECT REPORT
1. DEPRECIATION:
2. FIXED ASSETS:
3. WORKING CAPITAL:
4. BREAK-EVEN POINT:
5. OTHER FIXED EXPENSES:
6. MARGIN MONEY:
8. TOTAL LOAD:
9. LAND AREA/MAN POWER RATIO:
PROJECT IMPLEMENTATION SCHEDULES
INTRODUCTION
PROJECT HANDLING
PROJECT SCHEDULING
PROJECT CONSTRUCTION SCHEDULE
TIME SCHEDULE
GINGER GARLIC PASTE MAKING MACHINES SUPPLIERS
SUPPLIERS OF PACKAGING MACHINERY
SUPPLIERS OF RAW MATERIALS
SUPPLIERS OF GARLIC AND GINGER
SUPPLIERS OF SODIUM BENZOATE
SUPPLIERS OF XANTHAN GUM
SUPPLIERS OF SODIUM CHLORIDE
SUPPLIERS OF CITRIC ACID
SUPPLIERS OF PRINTED LAMINATED POUCHES
APPENDIX – A:
01. PLANT ECONOMICS
02. LAND & BUILDING
03. PLANT AND MACHINERY
04. OTHER FIXED ASSESTS
05. FIXED CAPITAL
06. RAW MATERIAL
07. SALARY AND WAGES
08. UTILITIES AND OVERHEADS
09. TOTAL WORKING CAPITAL
10. TOTAL CAPITAL INVESTMENT
11. COST OF PRODUCTION
12. TURN OVER/ANNUM
13. BREAK EVEN POINT
14. RESOURCES FOR FINANCE
15. INSTALMENT PAYABLE IN 5 YEARS
16. DEPRECIATION CHART FOR 5 YEARS
17. PROFIT ANALYSIS FOR 5 YEARS
18. PROJECTED BALANCE SHEET FOR (5 YEARS)
COST ESTIMATION
Plant Capacity 1600 Kg./Day

Land & Building (1200 sq.mt.) Rs. 1.56 Cr
Plant & Machinery Rs. 40 Lac
Working Capital for 2 Months Rs. 67 Lac
Total Capital Investment Rs. 2.70 Cr
Rate of Return 31%
Break Even Point 57%

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GINGER AND GARLIC PASTE

[EIRI/EDPR/3977] J.C.: 2104XL

Ginger garlic paste is one of the essential ingredients in Indian cuisines. It is

The following types are recognized Jamaican Ginger:- It is considered to be the

Unbleached Jamaican Ginger occurs in branched pieces known as "races" or

Plant Capacity 1600 Kg./Day

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