OLEORESINS & SPICE OIL
1.0 INTRODUCTION 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 which can be extracted by steam distillation. India is one of the leading producers of spices and instead of exporting raw spices, it is advisable to export value-added products. 2.0 PRODUCT 2.1 Applications The oleoresins and spice oils are preferred because of their microbiological advantages, uniformity in flavour 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. 2.2 Compliance and Quality Standards

Compliance under the PFA Act is mandatory. ISI has specified quality standards vide IS 5832 & 7826 of 1975. 3.0 MARKET POTENTIAL Oleoresins and spice oils have large domestic as well as export markets. They are consumed by a broad spectrum of manufacturers like confectionary, 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.

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4.0

MANUFACTURING PROCESS To start with various raw spices are cleaned and then ground to the required mesh size. Then extraction is undertaken with the help of proper solvent. Solvents that can be used are hexane, acetone, ethylene dichloride or alcohol. Extraction is done by percolation of the solvents at room temperature through a bed of ground spice packed in a SS percolator. Then the dark viscous extract containing not less than 10% of total soluble solids are drawn off and distilled under reduced pressure to remove the excess of solvent. The essential oil is obtained by steam distillation. A typical flow chart is as under. Cleaning and Grinding of Spices K Extraction with the help of Solvent K Distillation of the Extract K Recovery of Solvent K Blending and Packing

5.0

CAPITAL INPUTS 5.1 Land & Building A plot of around 300 sq.mtrs. with constructed area of 150 sq.mtrs. would be adequate for the contemplated production capacity. Land may cost Rs. 90,000/- whereas the cost of civil work is assumed to be Rs. 3.75 lacs. 5.2 Machinery

For the contemplated installed capacity of 1500 kgs. of spice oil and 3000 kgs. of Oleoresins per year with 12 hours working per day and 300 working days every year, following equipments shall be needed.

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(Rs. in lacs) Particulars Hammer type Disintegrators SS Percolators of 200 kgs.capacity Vacuum Distillation Still with 75/100 ltrs. capacity with vacuum pump and other accessories SS Storage tanks of 50 kgs. capacity Can sealer Baby Boiler Laboratory Equipments 1 2 1 1 -Total 5.3 Miscellaneous Assets 10.50 0.70 0.40 0.80 0.50 14.70 Qty 2 2 Amount 1.00 0.80

Other assets like weighing scales, furniture and fixtures, working tables, storage racks etc. would need around Rs. 1.00 lac. 5.4 Utilities

Power requirement shall be 15 HP whereas water requirement will not be more than 2000 ltrs every day. LDO or coal shall be required for boiler. 5.5 Raw and Packing Materials

Raw spices like black pepper, ginger, turmeric, cinnamon and cardamon seeds shall be the main raw materials. Appropriate solvent needs to be identified. Tin containers, lables, corrugated boxes and BOPP tape shall be the packing materials. 6.0 MANPOWER REQUIREMENTS Particulars Supervisor Skilled Workers Helpers Salesman No 1 2 4 1 Monthly Salary (Rs.) 3,500 2,500 1,250 2,500 Total 7.0 PROJECT IMPLEMENTATION Activity Application and sanction of loan Site selection and commencement of civil work Completion of civil work and