Ginger Cultivation, Ginger Processing and Ginger Products

Ginger is an herb with white or yellow flowers and dark green leaves and a thick root. It is a commonly used spice, which has originated in India. The spice is very common in India and China and is now used all over the world. It can be found in India, Malaysia, Africa, United States, West Indies, and all over the tropics.  It forms an integral part of many Asian cuisines due to its digestive properties. Ginger root and ginger oil are also used as preservative and flavoring agent.

Many products can be manufactured from ginger like dehydrated ginger, ginger candy, ginger powder, ginger oil and oleoresins and so on. Ginger is an important commercial crop with versatile applications. As condiment, ginger is used for flavoring many food products like tomato sauce or ketchup, salad dressings, meat sausages, gravies, pickles, curry dishes and so on. It is also used in many medicines as it helps digestion and absorption of food and has antiseptic properties. Ginger based products have wide range of applications in many industries like food processing, pharmaceutical, soft drinks, meat canning, confectionary, tobacco processing, soap making and so on. It is, therefore, necessary to assess market for the contemplated products before finalizing the production capacity. There are good export prospects as well.

Ginger oil is obtained from the root of the herb Zingiber officinale. The peculiar hot taste and pungent taste of ginger can be attributed to the presence of an acrid compound called gingerol. Most of the health benefits of ginger are due to Gingerol. The essential oil of ginger exhibits numerous precious benefits for the well-being of mankind. Varied in color tones, from pale yellow to a darker amber color; the oil also differs in viscosity, ranging from medium to watery. Ginger oil has rich sources of a multitude of chemical constituents including a-pinene, camphene, b-pinene, 1,8-cineole, linalool, borneol, y-terpineol, nerol, neral, geraniol, geranial, geranyl acetate, b-bisabolene, and zingiberene. Ginger’s essential oil is extracted by steam distillation from the root of the plant. It is often blended with other essential oils to produce many different mixtures for many different ailments. Ginger works well when blended with atlas cedar wood, blue gum eucalyptus, frankincense, geranium, lemon, lime, Roman chamomile, rose, rosemary, sandalwood and vetiver.

Ginger is usually available in three different forms: fresh (green) root ginger, Preserved ginger in brine or syrup, dried ginger spice or ground ginger spice. The processing of ginger products is an important practice in the food processing industry.

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Ginger Oil

Ginger is one of the most important and oldest of spices used in every food preparation. It has a warm pungent taste and a pleasant odor hence it is widely used for flavouring in various food preparation and beverages, ginger bread, soups, pickles and soft drinks. The oil is contained chiefly in the epidermal tissue; so unpeeled ginger has much appeal for distillation than peeled ginger. Cochin and Calicut (in India) produces the finest grade with the most delicate aroma and taste. For the extraction and distillation of this oil, both fresh green ginger used for the preparation of candied ginger (in sugar syrup) and dried or cured ginger applied as spice are used. Fresh ginger is sometimes used in the preparation of ginger wine or used as beverage in some countries. There are also various uses of dried ginger. It is a well accepted fact that India is the largest producer of ginger in the world, exporting in three forms ? fresh (green), pickled or processed and dry. There is a large market for both fresh and dried ginger. The main application of ginger oil are confectionery beverages and baked products. There is also a minor outlet for the perfumery industry. There is good potential for entrepreneurs in this field.
Plant capacity: 10 Kgs/DayPlant & machinery: Rs. 6 Lakhs
Working capital: Rs. 19 LakhsT.C.I: Rs. 42 Lakhs
Return: 90.72%Break even: 31.63%
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Ginger Cultivation & Storage

Ginger is mentioned in the early literature of China and India as a spice. Thus it is one of the earliest of known spices. It is also used for medicinal purpose. Major ginger producing areas of the world are India, Malayasia, China, West Africa and the West Indies. It is largely cultivated in Indian states especially in Kerala, Karnataka, Tamil Nadu, West Bengal, Bihar, H.P., U.P., Maharashtra, Nagaland etc. Mainly it is used as spice and manufacturing of suit and oil. Dry ginger and ginger products like oil, powder etc. has a very good domestic as well as export market. It can be assumed that there is requirement of more cultivation to meet the domestic and export demand.
Plant capacity: 1000 Hectare /Day & 500 MT Storage CapacityPlant & machinery: Rs. 60 Lakhs
Working capital: Rs. 26 LakhsT.C.I: Rs. 281 Lakhs
Return: 17.67%Break even: 62.56%
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Dry Ginger To Green Ginger

Ginger is one of the oldest and most important spices, consists of the prepared and semi-dried rhizomes of ginger officinale hiscoe belonging to family ginger areas. Ginger possesses a warm pungent taste and pleasant smell hence its wide use as flavourant in numerous food preparations and beverages, baked food, confectionery, ginger bread, savory dishes, currie, soup, pickles and many other soft drinks. Ginger is consumed all over the world, particularly in tropical and warm countries. Ginger tea is regarded as a carminative to exes an ailing stomach and is used for this purpose through out the world. Ginger is used for producing ginger oil and oleoresin. There is good demand items. There is good scope for new investment.
Plant capacity: 1 ton/DayPlant & machinery: 7 Lakhs
Working capital: -T.C.I: 83 Lakhs
Return: 35.00%Break even: 40.00%
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Ginger Powder

The ginger whole shall be the rhifume of ginger officinale rose in pieces irregular in stapes and size not less than 20mm. in length or in small cut pieces, pale brower in colour and fibrous with peel not entirely removed washed and dried in the sun. The material may be garbled by removing pieces that are too lighter and it may also be lime bleached. The dried rhizomes may also be ground into powder. It can be used as pharmaceuticals for the production of herbal medicines in the treatment of cold fever. It can be used as additive for the food supplement. Powder ginger has very good domestic as well as export market. Any new entrepreneur enter in this field will successful.
Plant capacity: 250 kg/DayPlant & machinery: 17 Lakhs
Working capital: -T.C.I: 95 Lakhs
Return: 45.00%Break even: 43.00%
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Ginger Paste in Pouch/Black Container

Ginger is one of the most important vegetables, which is produced by cultivation process. It is one of the agro based products, which has good commercial as well as industrial value. It is basically used mostly in all of the houses as spice. Ginger can be preserved by food preservation process. It is processed by making paste and sterilized to keep it for long time. For making ginger paste, there is basic plant machineries required, are grader, screening, paste making machine, sterilizer, automatic filling, weight and packing machine etc. There is good quality control laboratory necessary for making good products for increasing the self life of product. There is pollution, produced from the plant, which can be solved by proper precaution. It has fair market growth. New entrepreneur may be successful by his hard work ship and by his marketing intelligence. As a whole it is totally a fair project.
Plant capacity: 2 MT/DayPlant & machinery: 35 Lakhs
Working capital: -T.C.I: 211 Lakhs
Return: 56.00%Break even: 36.00%
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Glazing & Preservation of Ginger

Ginger is botanically named as Z. officinal, which is the main source of ginger. Ginger is cultivated on a large scale in India. It is exported to other countries the world over. The major areas of usage of ginger is in the flavouring, seasoning and garnishing of food by domestic consumers. Fresh ginger is some time used in the preparation of ginger wine and in one or two countries the juice is used as a beverage. Substantial quantities of fresh ginger are also used in the preparation of sauce and pickles in both producing and importing countries. Preserved ginger in its crystalline form is used as a sweetmeat when preserved in syrup. It is mainly used as a dessert in its own right although it is also some time incorporated in such products as cakes, fruits salads, yoghurt for ice cream. New entrepreneur may come this fields and get profit.
Plant capacity: 1 ton/DayPlant & machinery: 7 Lakhs
Working capital: -T.C.I: 83 Lakhs
Return: 35.00%Break even: 40.00%
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Ginger Oil (Super Critical Co2 Process)

Ginger is one of the most important and oldest spice used in every kinds of food preparation. There are two general types of ginger viz. fresh green ginger used for the preparation of candied ginger (in Sugar Syrup) and dried or cured ginger applied in the spiced trade for the distillation of its volatile oil. Ginger possesses a warm pungent taste and a pleasant odor, hence its wide use as a flavourant in numerous food preparation and beverages, ginger bread, soups, pickles, and many popular soft drinks. Like most pungent spices, ginger is consumed all over the world, particularly in tropical or warm countries. It dilates the superficial vessels of the spine, resulting first in a feeling of warm. There is good scope for new investment.
Plant capacity: 40 kg/DayPlant & machinery: 158 Lakhs
Working capital: -T.C.I: 282 Lakhs
Return: 26.00%Break even: 58.00%
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Ginger (Dry, Powder, Flakes, Oil) & Garlic (Powder, Flakes, Oil) Processing Unit

The food processing industry is a strong component of the larger agro industrial sector. Dry ginger, ginger flakes, garlic flakes and dry powder are all vegetable processed products. In India there are some specific states where ginger and garlic are abundantly available. Processing of ginger and garlic combination is unique combination of vegetable processing which are mostly available throughout the year. Ginger oil and garlic oil both are high valued spice oil. Both of the products are highly demanded items for processing in the dry form of ginger. There is good export market for both the products. In the manufacturing process there is environmental pollution arises, which can be solved by proper treatment. As a whole manufacturing of dry ginger, ginger powder, ginger flakes, garlic flakes, garlic powder & garlic oil is best items of the vegetable processing. There is good scope for new entrepreneurs.
Plant capacity: Garlic Flakes 750kg, Garlic Powder 750kg & Garlic Oil 10kg/Day, Ginger Dry 500kg, Ginger Powder 500kg, Ginger Flakes 500kg & Ginger Oil 10 kg/DayPlant & machinery: 57 Lakhs
Working capital: -T.C.I: 265 Lakhs
Return: 37.00%Break even: 42.00%
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GINGER PRODUCTS (Ginger Paste, Powder & Oil)

Ginger is the most important and one of the oldest spices used in every kinds of food preparation. It is one of the agro-based products, which has good commercial as well as industrial value. It is used mostly in all of the houses as spices. It is processed by making paste and sterilized to keep it for long time. Ginger powder can be used as pharmaceuticals for the production of herbal medicines in the treatment of cold fever. It can be used for the preparation of different variety of spices formulations. Fresh ginger is some time used in the preparation of ginger wine and the juice is used as beverage. There are few organized and some private companies, who are engaged in the manufacturing of ginger paste and ginger based products. There is nearly 3 – 5% growth rate per year observed of this product. There is a good scope for new entrants.
Plant capacity: 600 MT /Annum Ginger Paste,75 MT / Annum Ginger Powder,6000 Ltrs. / Annum Ginger OilPlant & machinery: 85 Lakhs
Working capital: -T.C.I: Cost of Project : 232 Lakh
Return: 42.00%Break even: 63.00%
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Ginger Storage

A genus of rhizomatous herbs distributed in the tropics of the world. 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. It is also used for medicinal purposes; major ginger-producing areas of the world are India, Malaysia, China, and West Indies. Two types of edible gingers are grown, the large type is known as chinese ginger and the small type known as Japanese Ginger. Only the former type is grown to any great extent. Preserved ginger is prepared by peeling off the thick scaly skin of the boiled roots, followed by boiling in a sugar solution. Dried ginger is the most common form in many areas and is of a light-buff coloration. Ginger oil is also available as food flavouring. There are two types of Indian ginger Cochin ginger, and Calicut ginger. Indian ginger is more starchy and is almost as pungent on Jamaican ginger but is less agreeable in odour. The ginger rhizome is to be stored from the time of harvesting in December to the time of sowing during April-May, a period of 250-300 days but it is a highly perishable item and is susceptible to attack by soil borne fungi, insects, and white ants, well developed and disease free rhizomes are selected for seed. The rhizomes are considered useful in diarrhea and colic and are sometimes used medicinally. The export market is also quite favourable for all these products. Hence, ginger cultivation yields good result for new investor and finds the trade is lucrative.
Plant capacity: 750 TonPlant & machinery: 3 Lakhs
Working capital: -T.C.I: 47 Lakhs
Return: 52.00%Break even: 40.00%
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  • One Lac / Lakh / Lakhs is equivalent to one hundred thousand (100,000)
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  • T.C.I is Total Capital Investment
  • We can modify the project capacity and project cost as per your requirement.
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