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Essential Oils, Phytochemicals, Aromatic Chemicals, Aromatic Compounds, Spice Oils and Oleoresins Projects

Essential oils are liquids that are generally distilled (most frequently by steam or water) from the leaves, stems, flowers, bark, roots, or other elements of a plant. Most essential oils are clear, but some oils such as patchouli, orange and lemongrass are amber or yellow in color. Essential oils contain the true essence of the plant it was derived from. The chemical composition and aroma of essential oils can provide valuable psychological and physical therapeutic benefits.

Spice derivatives include spice oils, spice oleoresins and essential oils that are put to various uses in different industries. Spice oils and oleoresins form an important part in our foods. The oleoresins present are the 'true essence of the spice' and consists of the volatile essential oil and the nonvolatile resinous fraction containing total flavour of the spice. Oleoresin can replace whole of ground spice in food and flavour formulations without spoiling any flavour characteristics. It has great advantages as compared to spices. Hence oleoresins are largely used for flavoring of food particularly by large scale food processing and flavoring industries like meat canning, sauces, soft drinks, pharmaceutical preparations, perfumery and soap, tobacco, confectionery and bakery. The demand of spice oils and oleoresins in the developed countries is increasing day by day as more and more spicy snacks are being introduced by fast food chains with standardized tastes. The spice oils and oleoresins are specially suitable for such snacks in that they can be used very conveniently (without any handling of the raw spice like ginger, chilli, onion, etc.) and producing a standardized effect on taste. This is the reason practically all plants in India, numbering to more than twenty five per cent exporting their products to these nations. The demand is increasing and more and more plants are being commissioned for 100% export. Spice derivatives are widely used in pharmaceutical industry, beverage industry, food processing industry and chemical industry.

The industrial sector consumed 55 per cent of the total usage of spices and herbs. The retail sector consumed 35 per cent of the total usage of spices and herbs.
The catering sector consumed 10 per cent of the total usage of spices and herbs. India's spices export has risen by 5% in dollar terms in December 2009 on an annualized basis. During December 2009, export of spices from India has been 29,850 MT valued Rs.408.06 crores (87.50 million US $) as against 31,375 MT valued Rs.404.89 crores (83.25 million US $) in December 2008. During December 2009, the spices, which have shown substantial increase in export, are Cardamom (Small), Chilli, Garlic, Nutmeg& Mace, Curry Powder and Spice oils and oleoresins, according to Spices board.

During April-December 2009, a total quantity of 358,205 MT of spices valued Rs.3953.74 crores (825.55 million US $) has been exported from India as against 366,100 MT valued Rs.4116.31 crores (926.95 million US $) during April-December 2008. Compared to last year, the export has shown a decline of 2% in volume, 4% in rupee value and 11% in dollar terms. The decline in spices export, which was in the range of 20% to 25% during the first two quarters of the financial year, has now come down to 2% to 4% as compared to the corresponding period of last year. The major spices exported during the period are Chilli, Mint Products, Spice oils & oleoresins, Cumin, Turmeric, Pepper and Coriander. The Spice oils & oleoresins including mint products contributed 34% of the total export earnings. Chilli contributed 23% followed by Cumin 10% and Turmeric 7%.

During April-December 2009, the export of Cardamom Small, Celery, Garlic, Nutmeg & Mace, Curry Powder, Other seeds and Misc. spices are higher in terms of both quantity and value as compared to the same period of last year. However, export of spices viz. Pepper, Cardamom (Large), Cumin, Fennel, Fenugreek, Vanilla, Mint Products and Spice Oils & Oleoresins have shown decline both in terms of quantity and value as compared to last year.

Coming to the perfumes and fragrances sector, market for perfumes and fragrances, as perceived in western parlance, is of a recent origin. The perfumes and fragrances market had remained confined to small quantities of scents, eau de colognes, deodorants and after shave lotions. Presently there are some 500 companies in the fragrance industry, for the small volumes, a little too many. The small scale sector is dominating the market. The unorganized market could be four times the size of the organized market.

The growth in demand for perfumes and fragrances over the last 15 years has been phenomenal. From a very small demand of 950 tonnes in 1990-91, it grew to 12,500 tonnes in 2000-01. The market for the product is estimated to have expanded by over 50% in three years to 18,300 tonnes in 2003-04. It is further expected to grow to 26,650 tonnes in 2006-07 and to 36,400 tonnes in 2009-10.

The organized sector is dominated mainly by the multinationals. The unorganized sector, with hundreds of units producing a large number of domestic concoctions, caters to the high upper-middle tier of the market for low price-end of products. The share of the small and informal sector is estimated at about one-third of the total market.

The Indian Spice oils and oleoresins industry is engaged in continuous innovation and upgradation of process and products to meet the new global demand.

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OLEORESINS OF SPICES BY STEAM DISTILLATION PROCESS - Manufacturing Plant, Detailed Project Report, Profile, Business Plan, Industry Trends, Market Research, Survey, Manufacturing Process, Machinery, Raw Materials, Feasibility Study, Investment Opportunity

Different processing methods are required to extract essential oils from different plants. Most oils are extracted using steam distillation, during which the plant material is permeated with steam. As the plant tissues break down, the essential oils and water vapor are released, then collected and cooled. The volatile essential oil condenses, separates and is easily isolated. In this process the steam is prepared in a separate chamber and piped into the tank. This is more expensive than the other methods. This is especially good for plant materials with high boiling point oils. In this method the temperature and pressure can be increased for certain oils. The rate of distillation and yield of oil are high and the quality of the oil is good. Oleoresins and spice oils have large domestic as well as export markets. They are consumed by a broad spectrum of manufacturers like confectionery, noodles, beverages, sauces, canned meat, soup powders, curries, poultry products and so on. Most of the end use industries are growing steadily and demand is bound to increase. With increasing preference for quality products, use of spices is rapidly replaced with oleoresins and spice oils. Exports of these processed products, instead of raw spices, would also result in considerable value addition. Few Indian Major Players are as under: Akay Flavours & Aromatics Ltd. Bombay Oil Inds. Pvt. Ltd. Global Green Co. Ltd. Kancor Flavours & Extracts Ltd. Novo Agritech Ltd. Sijmak Oils Ltd. South East Agro Inds. Ltd. Synthite Industries Ltd.
Plant capacity: 24000 Kg. Oleoresins/AnnumPlant & machinery: 187 Lakhs
Working capital: -T.C.I: Cost of Project : 375 Lakhs
Return: 45.00%Break even: 46.00%
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OLEORESINS OF SPICES BY SOLVENT EXTRACTION PROCESS - Manufacturing Plant, Detailed Project Report, Profile, Business Plan, Industry Trends, Market Research, Survey, Manufacturing Process, Machinery, Raw Materials, Feasibility Study, Investment Opportunity

Oleoresins are the flavour extracts obtained by the solvent extraction of the ground spices. They have aroma of spice and possess the attributes which contribute to the taste such as pungency. All the spices contain essential oils in varying proportions. Spice oleoresins represent the complete flavour profile of the spice. It contains the volatile as well as non volatile constituents of spices. Oleoresins can be defined as the true essence of the spices and can replace whole/ground spices without impairing any flavour and aroma characteristic. Oleoresins are obtained from spices by extraction with a non-aqueous solvent followed by removal of the solvent by evaporation. Spice oleoresins guarantee superior quality of flavour and aroma. They are complete and balanced, consistent and standardized. They ensure storage stability in the final product and are free from contamination. Oleoresins and spice oils have large domestic as well as export markets. They are consumed by a broad spectrum of manufacturers like confectionery, noodles, beverages, sauces, canned meat, soup powders, curries, poultry products and so on. Most of the end use industries are growing steadily and demand is bound to increase. With increasing preference for quality products, use of spices is rapidly replaced with oleoresins and spice oils. Exports of these processed products, instead of raw spices, would also result in considerable value addition. Few Indian Major Players are as under: Akay Flavours & Aromatics Ltd. Bombay Oil Inds. Pvt. Ltd. Global Green Co. Ltd. Kancor Flavours & Extracts Ltd. Novo Agritech Ltd. Sijmak Oils Ltd. South East Agro Inds. Ltd. Synthite Industries Ltd.
Plant capacity: 18000 Kg. Oleoresins/AnnumPlant & machinery: 141 Lakhs
Working capital: -T.C.I: Cost of Project : 349 Lakhs
Return: 44.00%Break even: 46.00%
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CURCUMIN - 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 Economics

Curcumin is the main biologically active photochemical compound of Turmeric. Turmeric is a spice derived from the rhizomes of Curcuma longa, which is a member of the ginger family (Zingiberaceae). Rhizomes are horizontal underground stems that send out shoots as well as roots. The bright yellow color of turmeric comes mainly from fat-soluble, polyphenolic pigments known as curcuminoid. Curcumin, the principal curcuminoid found in turmeric, is generally considered its most active constituent. Other curcuminoids found in turmeric include demethoxycurcumin and bisdemethoxycurcumin. In addition to its use as a spice and pigment, turmeric has been used in India for medicinal purposes for centuries. More recently, evidence that curcumin may have anti-inflammatory and anticancer activities has renewed scientific interest in its potential to prevent and treat disease. Curcumin is a water-soluble orange-yellow coloured powder. Curcumin is one of three curcuminoids of turmeric. The other two curcuminoids are demethoxycurcumin and bisdemethoxycurcumin. Molecular chemical formula of Curcumin: C21H20O6. The most important constituents in organic turmeric are Curcuminoids, which is approximately 6%, and the yellow coloring principles of which Curcumin constitutes 50-60%. Curcumin is extracted and researched for its renowned range of health-related and disease-preventing medicinal properties. Purification from 95% to 100% curcumin does not increase bioavailability of curcumin but the manufacturing costs are substantially higher. Hence 95% purity is available in markets. Curcumin has antioxidant, anti-inflammatory, antiviral and antifungal actions. Studies have shown that curcumin is not toxic to humans. Curcumin exerts anti-inflammatory activity by inhibition of a number of different molecules that play an important role in inflammation. Turmeric is effective in reducing post-surgical inflammation. Turmeric helps to prevent atherosclerosis by reducing the formation of bloods clumps. Curcumin inhibits the growth of Helicobacter pylori, which causes gastric ulcers and has been linked with gastric cancers. curcumin also help to inhibit the growth of stem cells that fuel breast cancer according to studies. Growing demand for turmeric from the food industry, export houses and the pharmaceutical industry also led to the big rise in turmeric prices this year. There is a good scope and good future in this sector.
Plant capacity: -Plant & machinery: -
Working capital: -T.C.I: -
Return: 1.00%Break even: N/A
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GINGER OIL - 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 Economics

Ginger is one of the oldest and most important spices used in different kinds of food preparation. Ginger possesses a warm pungent taste and a pleasant odor, hence it has a wide use as a flavoring in numerous food preparation, beverages, ginger bread, soups, pickles and many soft drinks. 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 spice trade, for extracts, oleoresins and for the distillation of its volatile oil. The main application of the ginger oil is in confectionery, beverages, and baked products. 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. Gingers 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, and sandalwood. The processing of ginger products is an important practice in the food processing industry. The demand of ginger oil is ever increasing. It has good export and domestic demand. New entrepreneurs can well ventured in to this field.
Plant capacity: 150 Kg/DayPlant & machinery: 91 Lakhs
Working capital: -T.C.I: 541 Lakhs
Return: 50.00%Break even: 34.00%
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DRY LEMON POWDER AND LEMON OIL - 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

The lemon is a small evergreen tree (Citrus limon) originally native to Asia and is also the name of the tree's oval yellow fruit. The fruit is used for culinary and non-culinary purposes throughout the world – primarily for its juice, though the pulp and rind (zest) are also used, mainly in cooking and baking. Lemon is about 5% (approximately 0.3 mole per litre) citric acid, which gives lemons a sour taste, and a pH of 2 to 3. This makes lemon juice an inexpensive, readily available acid for use in educational science experiments. Because of the sour flavor, many lemon-flavored drinks and candies are available, including lemonade and sour heads. Lemons are used to make lemonade, and as a garnish for drinks. Lemon zest has many uses. Many mixed, soft drinks, iced tea, and water is often served with a wedge or slice of lemon in the glass or on the rim. The average lemon contains approximately 3 tablespoons of juice. Fish are marinated in lemon juice to neutralize the odor. Lemon juice, alone or in combination with other ingredients, is used to marinate meat before cooking. Lemons, alone or with oranges, are used to make marmalade. The grated rind of the lemon, called lemon zest, is used to add flavor to baked goods, puddings, rice and other dishes. Pickled lemons are a Moroccan delicacy. Numerous lemon liqueurs are made from lemon rind. Apart from the juice, the essential oil extracted by steam distillation is an important product from the fruit. Lemon oil is highly beneficial for medicinal purposes. The main chemical components of lemon oil are a-pinene, camphene, b-pinene, sabinene, myrcene, a-terpinene, linalool, b-bisabolene, limonene, trans-a- bergamotene, nerol and neral. India tops the production list with ~16% of the world's overall lemon and lime output followed by Mexico (~14.5%), Argentina (~10%), Brazil (~8%) and Spain (~7%). The Indian market for processed foods is growing at over 12 per cent a year, propelling demand for flavours in savoury foods and beverages as the large food makers make inroads into the region. Globally, the flavours and fragrances industry is estimated at about €14.8 billion, of which the top five players account for 40 per cent of the market. These top five companies have a substantial presence in the €187 million Indian flavours and fragrance market - flavours make up 45 per cent of the market, and fragrances 55 per cent. Fragrances will continue to play an important role in product differentiation, aiding demand growth. Environmental fragrance goods will also experience healthy gains through 2012, driven by advances in aromatherapy and household applications, as well as consumer desires for more sophisticated and blended fragrances. Food will remain the largest market for flavors and fragrances, based on the widespread application of flavor materials in processed food, dairy and bakery products, candy and confectioneries, and other items such as breakfast cereals and bars, meat and seafood products, snack food and meal supplements/replacements. The further expansion of fortified food -- as well as beverages -- will provide opportunities, since flavors are often used to cover up the off-tastes of vitamins, minerals, antioxidants and other additives. There is a good scope for new entrants and entrepreneurs should venture into this field.
Plant capacity: 19 MT per Annum Lemon Powder, 13500 Nos. Bottles of Oil Per Annum (Bottle 500 Ml.) Plant & machinery: 141 Lakhs
Working capital: -T.C.I: Cost of Project : 290 Lakhs
Return: 43.00%Break even: 49.00%
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Natural Colours - 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

-Capsanthin(paprika oleoresin) from chilly/ paprika capsicum -Curcumin from turmeric -Lycopen from tomatoes and other red fruits India, recognized as one of the hotspots of biodiversity is home to a range of economically important plants. Some of these plant species have found use in the preparation of natural dyes. Natural dyes are colorants having several applications in textiles, inks, cosmetics, etc. ‘Natural’ has become a word consumers like to see on food product packages, while ‘clean label’ is an industry term to describe an E-number-free ingredients list. Natural colours have an advantage over synthetic colours in that they are perceived as being preferable because they are natural.The market for colours is shifting to favour natural colours, but there is still a big need for certain synthetic colours. Natural dyes are a great source from plants. Roots, nuts and flowers are just a few common natural ways to get many colors. Yellow, orange, blue, red, green, brown and grey are available. While natural plant extracts were largely used in the food colourings earlier, the synthetic colours have replaced the natural plant extracts in recent times. With imposition of ban on use of several synthetic colours particularly in Europe in recent years, the natural colours are gaining importance. The six colours identified by the Southampton study are: sunset yellow E110, tartrazine E102, carmoisine E122, ponceau 4R E124, quinoline yellow E104 and allura red E129. These were identified in a study conducted at Southampton University and published in The Lancet in 2007, and were linked to hyperactivity in children. Products containing any of the so-called Southampton Six food colours will have to carry a warning on packaging under European law. Although plants exhibit a wide range of colours, not all of these pigments can be used. * Some do not dissolve in water * Some cannot be adsorbed on substrates * Some others fade when washed or exposed to air or sunlight. * Therefore, the use of plant materials as natural colour is selective. Some natural colours include anthocyanin from strawberries, raspberries, grape peel, blueberries etc, capsanthin (paprika oleoresin) from chilly/ paprika capsicum, curcumin from turmeric, lycopen from tomatoes and other red fruits etc. Betalains are water-soluble natural pigments that include red-violet betacyanins and yellow betaxanthins. Market potential Natural colours – which lost their appeal when synthetic colours arrived on the scene, promising higher consistency, heat stability, colour range and cost – are coming back into fashion as consumer awareness increases over the link between diet and health. Natural colours now make up 31 per cent of the colourings market, compared with 40 per cent for synthetics, according to Leatherhead Food International, LFI. Market growth The colours market is estimated by RTS to be worth USD $1.7billion, with natural colours said to make up USD $0.65 billion. Speaking at the HiE conference, Steve Rice of RTS said the colours market was an “important but changing market”, noting the recent shift towards more natural colours has meant the market for synthetics has decreased, with demand for natural colours growing at a much faster rate. “Total colour usage has been growing by about 4 per cent year on year, but naturals are growing by 6.5 per cent year on year, so inevitably we can see that it’s synthetic colours that are being squeezed out,” said Rice. “Our forecasts now show very little growth for synthetics, with all of the growth coming from naturals.” Emerging markets Jamie Rice, also of RTS, said that the largest value markets for natural colours remained Western Europe and North America, accounting for 32 and 29 per cent of the market share respectively, but emerging markets offer growth. “A lot of the high growth is in actually in the emerging markets of Eastern Europe, Central and South America, and Asia pacific. These regions are offering growth rates in excess of 8 per cent,” he said. “It’s very important to understand that there is good value is in developed markets, but there is very big growth coming from the emerging markets,” he added. Segmentation Jamie Rice noted the split between natural and synthetic is very different in different product categories. For soft drinks, he said that in the last ten years natural colours have taken an increasing share of the market, and the same applies to confectionery: “We forecast over the next five years that the confectionery market will see almost a 50:50 split between naturals and synthetics,” said Mr Rice. In meat and savoury products there has always been a high use of natural colours, however yogurts and deserts have been increasing the use of natural colours, and currently use just over half use natural colours at the moment – which, according to Jamie Rice “looks set to increase even more looking to the future.” This has accelerated the drive towards using ‘natural colours’. The Natural Food Colours Association (NatCol) has a list classifying colours according to whether they occur in nature and are naturally-sourced, occur in nature but can be synthetically manufactured, or do not occur in nature and are manufactured synthetically, but these are not legal definitions. Both colours that are naturally sourced and synthetically manufactured are attributed an E-number which has to be used on product packaging in the EU – but consumers may not be aware that no all E-numbers are artificial. A way to avoid having to use an E-number coloured is to use a colouring foodstuff, that is, ingredients that used in their natural food form to lend their colour to the formulation, without any purification having taken place. Food companies tend to couch references to colourings carefully. For instance, a manufacturer may declare their products contain ‘no artificial colourings’, but they may still have colours that do exist naturally but which tend to be synthetically produced when used on an industrial scale. Forecast According to RTS, one key point is that manufacturers are looking ever more intensely at the stability of natural colours, and at potential new natural extracts. Jamie Rice added that the area “is going to become much more competitive over the coming years.” However, he warned that for now at least, industry should not get “too carried away” with natural colours, because not all ingredients can be natural and synthetics are still important in the production of certain products. “Yes there is a shift towards naturals, but it’s not the end of synthetics … yet! There are still cases where synthetics are necessary, whether that’s because of the production processes or because of the final colour presentation needed,” he said. Moreover, since July 2010 products containing the six additives (E 110, E 104, E122, E129, E102 E124) must now carry warning labels, which is undesirable for both manufacturers or retailers from a sales perspective. Indian supply scenario Installed capacity for natural colours (other than natural Indigo) is around 250 tonnes per annum while the production of natural colours (other than natural indigo) is around 100 tonnes per annum. To compete in the global market, quality parameters and sustainable supply capability are vital needs for the Indian units. Indian units have to go a long way for capturing market. Some Indian producers * Aarkay Food Products Ahmedabad * Asian Herbox Ltd.,Hyderabad * Akay Flavours, Kerala * AVT Natural Products,Tiptur, Karnataka * Bhagat International Pvt. Ltd., / Vinayak Ingredients Mumbai * Chillies Export House Ltd., Virudhunagar, Tamil Nadu * Enjayes Spices Chemicals & Oils Ltd., Kottayam,Kerala * Kancor Ingredients Ltd * KCP Biotech Ltd, Hyderabad * Sanat Products New Delhi * Sears Phytochem Ltd.,Madhya Pradesh
Plant capacity: -Plant & machinery: -
Working capital: -T.C.I: -
Return: 1.00%Break even: N/A
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Curcumin(Turmeric) The Indian solid gold - Manufacturing Plant, Detailed Project Report, Profile, Business Plan, Industry Trends, Market Research, Survey, Manufacturing Process, Machinery, Raw Materials, Feasibility Study, Investment Opportunities

PRODUCT PROFILE Curcumin is the principal curcuminoid of the popular Indian spice turmeric, which is a member of the ginger family. It is the main biologically active phytochemical compound of Turmeric. It is extracted, concentrated, standardized and researched. Turmeric is a spice derived from the rhizomes of Curcuma longa, which is a member of the ginger family (Zingiberaceae) and a gold coloured spice commonly used in the Indian subcontinent, not only for health care but also for the preservation of food and as a yellow dye for textiles. Fresh turmeric leaves are used in some regions of Indonesia as flavouring. It is called Indian saffron because of its orange yellow colour. In some languages, the names of turmeric just mean yellow root. Curcumin has antioxidant, anti-inflammatory, antiviral and antifungal actions. Product characteristics Alternate name - Turmeric Mol. Formula. - C21H20O6. Appearance - Orange-yellow crystalline powder Description - Phytochemical compound Shelf life -Two years under proper conditions Applications The few broad use categories are medical use, food additives and many more. Traditionally turmeric is being used in Indian System of medicine. It has several medicinal properties like stomachic, carnivative, tonic, blood purifier, vermicide and antiseptic. Curcumin has also been shown to have a marked anti-inflammatory effect. It accomplishes this by reducing histamine levels and possibly by increasing production of natural cortisone by the adrenal glands. Curcumin also protects the liver from a number of toxic compounds. Curcumin is very useful in joint related concerns, helps maintain normal cholesterol and a healthy heart, is very helpful as a digestive support, is extremely helpful in liver protection, is also used in controlling obesity and induces the flow of bile, which breaks down fats. Global demand Indian export- Around 140.17 metric ton per annum India is one of the leading producers and exporters of Turmeric. In traditional Asian medicine, turmeric is used to treat various conditions. These value-added products enjoy excellent demand in the developed economies where they are used as food ingredients to enhance value and aroma of many foods. Importantly, they are standardized products, hygienic and of consistent quality, also used in addition to a variety of pharmaceutical formulations. Spice Oleoresins are essentially the concentrated liquid form obtained from spices. Oleoresins are popularly used for food flavouring in the food processing industry. The demand for these derivatives is on the rise in the global market and India too is cashing on this booming market. Among the export of different spices, maximum share was from chilli (40%) followed by turmeric (11%) during 2009 to 2010. However, in terms of value, mint products and spice oil & oleoresins contributed 44% of the total export earnings. Global production is estimated around 11 to 11.5 lakh tonnes. India contributes about 78 per cent of the world production and 60 per cent to the total trade. The increasing demand for natural products is in the pharmaceutical industry also. There was an annual demand growth rate of five to 6% for all spices oleoresins in the world which was expected to increase further as they were becoming popular amongst the consumers the world over. It makes Curcumin one the major product to invest. Since the benefits and demand of Curcumin are immense it has an excellent market potential.
Plant capacity: 23400 Kg/Annum, Curcumin 23400 kg/Annum, Turmeric oil 550 MT/ Annum, De-oiled turmeric powderPlant & machinery: 122 Lakhs
Working capital: -T.C.I: Cost of project: 289 Lakhs
Return: 54.00%Break even: 51.00%
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CRESOLS - 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 Economics

Profile: Cresols are organic compounds which are methylphenols. They are a widely occurring natural and manufactured group of aromatic organic compounds which are categorized as phenols (sometimes called phenolics). Depending on the temperature, cresols can be solid or liquid because they have melting points not far from room temperature. Like other types of phenols, they are slowly oxidized by long exposure to air and the impurities often give cresols a yellowish to brownish red tint. Cresols have an odour characteristic to that of other simple phenols, reminiscent to some of a "coal tar" smell. Properties Molecular formula: C7H8O Common name o-cresol m-cresol p-cresol Systematic name 2-methylphenol 3-methylphenol 4-methylphenol CAS number [95-48-7] [108-39-4] [106-44-5] Appearance in colorless crystals thicker liquid greasy- Room Temperature And Pressure Density and phase 1.05 g/cm3, solid 1.03 g/cm3, liquid 1.02 g/cm3, liquid Applications Cresols are used to dissolve other chemicals, as disinfectants and deodorizers, and to make specific chemicals that kill insect pests. Cresol solutions are used as household cleaners and disinfectants, perhaps most famously under the trade name Lysol. Cresol solutions can also be found in photographic developers. In the past, cresol solutions have been used as antiseptics in surgery, but they have been largely displaced in this role by less toxic compounds. Cresols are found in many foods and in wood and tobacco smoke, crude oil, coal tar, and in brown mixtures such as creosote, cresolene and cresylic acids, which are wood preservatives. Small organisms in soil and water produce cresols when they break down materials in the environment. Xylenols are dimethylphenols, or they can be thought of as methylcresols. Market Scenario Individual cresol and xylenol isomers are used in numerous applications, including resins (such as PPE from 2,6-xylenol and novolacs from o-cresol), polymerization inhibitors, fragrance chemicals, antioxidants, cleaners, additives, agrochemicals, phosphates and colouring materials. Cresylic acids are used mainly as a solvent for wire enamels; other uses include frothing agents and use in the mining industry. Markets for some products in the United States have declined because of environmental concerns and/or relocation of production from the United States to other countries. The largest part of cresols are used as intermediates in chemical processes for the production of e.g. antioxidants, arylphosphates, synthetic Vitamin E and pesticides. m/p-Cresol isomeric mixture is used as a process solvent for the production of wire enamels.
Plant capacity: -Plant & machinery: -
Working capital: -T.C.I: -
Return: 0.01%Break even: N/A
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CITRONELLA OIL EXTRACTION (STEAM DISTILLATION PROCESS) - Manufacturing Plant, Detailed Project Report, Profile, Business Plan, Industry Trends, Market Research, Survey, Manufacturing Process, Machinery, Raw Materials, Feasibility Study, Cost of Project

Citronella oil is extracted from Cymbopogon nardus (also known as Andropogon nardus) and is of the Graminae (Poaceae) family. This aromatic perennial grows about 1meter (3 feet) high. Citronella oil is an essential oil containing citronellal, geraniol and hydroxy citronella and other high value perfumery bases obtained on steam distillation of citronella grass. Oil of citronella is a biopesticide (biochemical) with a non-toxic mode of action. It is registered as an insect repellent/feeding depressant and as an animal repellent. Oil of citronella is the volatile oil obtained from the steam distillation. ? Characteristics of Citronella Oil Citronella oil is a colorless or light yellow liquid with a characteristic woody, grassy or lemony odour. It is flammable and if the vapors are inhaled, this could cause an initial stimulation followed by depression of the central nervous system. Citronella oil may be harmful if ingested in quantity and may irritate the skin and eye. However, it is not believed to be hazardous to humans, including children and those with sensitive skin, if used according to label instructions. Citronella oil has been widely used since the 1950s without any adverse effects which may cause concern. Uses & Applications It has great benefit in clearing the mind, refreshing rooms and for softening skin, while combating oily skin and sweaty feet: Citronella oil's most useful quality is that of it being an insect repellent. It is best used in a spray, a diffuser or on a cotton ball amongst linen. It is also useful in ridding cats and dogs of fleas. Furthermore, citronella oil helps to clear the mind and has a general toning and tonic effect on the body. It is helpful with colds, flu and minor infections and also has deodorizing qualities. The oil is used for perfuming soaps, detergents, cosmetics and agarbattis. The oil is also used to isolate citronellol, geraniol. These are in turn converted into citronellal, hydroxy citronellal, synthetic menthol and esters of geraniol and citronellol. These compounds are used for making high grade blended perfumes. Market Survey Citronella oil prices have remained stalled at their historic low for more than a year. Although pricing usually improves during the spring because of the need for candles and insect repellent, demand has remained flat, and brokers report very little activity for the essential oil. The economics working behind essential oils has three components. First, the cultivation of herbs and plants used to extract essential oils; second, the actual process of extraction of the oils; and, third, the marketing and actual sale of these oils. Presently the major producers are China, Vietnam, Indonesia, Argentina, Taiwan, Srilanka, Brazil, Madagascar and India. Demand is generated from home market as well as export market. The source of demand is from end use industries which are primarily personal care products, food products, pharmaceuticals. The demand for essential oil by fragrance industry is 60%, flavour industry 20% and pharmaceutical industry 20%. The demand and market of citronella oil has been increasing day by day all over the world because of the important properties that it possesses.
Plant capacity: 9000 Kg/Annum (Citronella Oil)Plant & machinery: 20 Lakhs
Working capital: -T.C.I: 129 Lakhs
Return: 45.00%Break even: 39.00%
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Oleoresin of Spices - 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

Oleoresin (Oleo + Resin) is a homogeneous mixture comprising of resin and oils that are volatile in nature. Before understanding the details of Oleoresins, let us first look at the nature of resin. Resin is obtained from many plants, especially coniferous trees, as a hydrocarbon secretion. And as far as its usage is concerned, no one is unaware that resin is used as adhesives and varnishes. Oleoresin draws its source indirectly from plants due to the nature of resin. Spices are used for flavour, colour, aroma and preservation of food or beverages. Spices may be derived from many parts of the plant: bark, buds, flowers, fruits, leaves, rhizomes, roots, seeds, stigmas and styles or the entire plant tops. The term ‘herb’ is used as a subset of spice and refers to plants with aromatic leaves. Spices are often dried and used in a processed but complete state. Another option is to prepare extracts such as essential oils by distilling the raw spice material (wet or dry), or to use solvents to extract oleoresins and other standardized products. There are many texts which provide an overview of the industry in general or for specific crops. Oleoresins can be defined as natural resinous plant extractions. They are also referred to as aromatic liquid preparations made out of the combination of botanical matter extraction and solvents (i.e. resin + essential oils). The non volatile components present in Oleoresins characterize the color, flavor and the other aspects of the raw material. Uses & Application The oleoresins and spice oils are preferred because of their microbiological advantages, uniformity in flavor and pungency, easy to store and transport. They have several applications like in the preparation of beverages, soup powders, confectionary, curries, noodles, sauces, canned meat etc. Pepper Oleoresin: Ginger Oleoresin: Chilli or Capsicum Oleoresin: Cardamom Oleoresin: Cloves Oleoresin: Turmeric Oleoresin: Cumin Oleoresin: Coriander Oleoresin: Market Survey India is one of the major Asian production and trading centre of spices, its derivatives and also culinary herbs. India is a land of spices and herbs. Spice extracts offer an enrichment of flavour, colour, and taste to meet the diverse needs of food processing industry. India is known as the home of spices and produces a wide variety of spices like black pepper, cardamom, ginger, garlic, turmeric, chilli and a large variety of tree and seed spices. India is a producer, consumer and exporter of most of the spices and spice products. Spices constitute an important group of horticultural crops. The marketing of spices is not a new activity; the spice trade has been in practice for more than thousand years, across continents. However, over a period of time, trade practices have changed. This exploratory study is to understand the logistical operations of spice trading. Spice and derivatives market is booming because these products find applications in a number of industries including pharmaceutical, medicine, beverages, food processing, personal hygiene products. Future scope The demand of spice oils and oleoresins in the developed countries is increasing day by day as more and more spicy snacks are being introduced by fast food chains with standardised tastes. The spice oils and oleoresins are specially suitable for such snacks in that they can be used very conveniently (without any handling of the raw spice like ginger, chilli, onion, etc.) and producing a standardised effect on taste. Few Indian Major Players are as Under:- Akay Flavours & Aromatics Ltd. Global Green Co. Ltd. Kancor Ingredients Ltd. Novo Agritech Ltd. Sijmak Oils Ltd. South East Agro Inds. Ltd. Synthite Industries Ltd.
Plant capacity: 100 Kgs./DayPlant & machinery: 50 Lakhs
Working capital: -T.C.I: Cost of Project : 1428 Lakhs
Return: 56.00%Break even: 23.00%
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  • One Lac / Lakh / Lakhs is equivalent to one hundred thousand (100,000)
  • One Crore is equivalent to ten million (10,000,000)
  • T.C.I is Total Capital Investment
  • We can modify the project capacity and project cost as per your requirement.
  • We can also prepare project report on any subject as per your requirement.
  • Caution: The project's cost, capacity and return are subject to change without any notice. Future projects may have different values of project cost, capacity or return.

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