Packaging of spice products is an important aspect of the spice industry as it plays a crucial role in maintaining the quality and freshness of the spices. Here are some common types of packaging used for spice products: Glass jars - Glass jars are a popular packaging option for spices as they are airtight and help preserve the flavor and aroma of the spices. They are also transparent, allowing customers to see the product inside. Plastic containers - Plastic containers are a popular option for packaging spices as they are lightweight, durable, and affordable. They also come in different sizes and shapes, making them versatile. Foil pouches - Foil pouches are a popular option for packaging powdered spices as they are airtight and help preserve the flavor and aroma of the spices. They are also lightweight and easy to store. Paper bags - Paper bags are a traditional option for packaging spices as they are affordable and biodegradable. However, they are not as airtight as other options, which can affect the quality and freshness of the spices. Tin cans - Tin cans are a durable and airtight option for packaging spices. They are also reusable and recyclable. Blister packs - Blister packs are a popular option for packaging spice blends or individual spices. They are made of plastic and feature individual compartments that hold the spices, making them easy to use and store.

1. Process Flow of Spice
Business

2. INTRODUCTION
■ Spices play an important role in enhancing the flavour and taste of
the processed foods.They are also used in medicine because of
their carminative stimulating and digestive properties.
■ Although spices are traded chiefly in an unprocessed form,
processed form like curry and spice powder have great demand in
market.

3. Basic functions of
spices

4. Chilli
28%
Mint Products
19%
Cumin
Spice oil and
Olepresin
11%
Turmeric
7%
Pepper
3%
Curry powder
and paste
4%
Crdamom
2%
2% CorianderGinger
1%
EXPORT DURING 2018-19
Other spices…
Export of spice commodities
15%
 About 9.1 M T of spice is produced in an area of 3.97 M ha
(2018-19)
 Leading products in export are Chilli, Mint products, Cumin
Spice oil & Oleoresins, turmeric etc. (2018-19)
Area, production and
export scenario of spices

5. MARKET OPPORTUNITIES
■
■
■
■
Spices are essential ingredients imparting taste and flavour to
food preparations.
Have high demand in restaurants, hotels, catering services, food
processing industries, and road side eateries, house holds and so on.
Spices are fast moving consumable items and have large potential there has
to be a wide-spread network of dealers or retailers backed up by
advertisements in local media.
Total export of spices from the country during the year 2009-10, 2010-11
and 2011-12 is estimated to be Rest. 55650 laces, Rest. 684070/- laces and
Rest.
978342/- laces respectively.

6. PRODUCTS
Spice marketing in local territorials

7. PROJECT ECONOMICS (SOURCING)
R AW MATERIAL REQUIRED

8. PROCUREMENT OF SPICES:
 Spices grown on Indian fields provide the finest perfume and flavor. It is
of paramount essence that the quality control process for us begin on
the fields (at the production centers).
 When it comes to producing high-quality spices, drying is an important
step. The results of the other phases in the manufacturing process are
greatly influenced by the level of perfection achieved during the drying
process. Proper drying is key to keeping the fragrance and flavor of the
material. The material is naturally dried by sunlight but roasted if
needed to maintain optimum moisture content.
 All bulk seeds are gathered in a warehouse and mass dried before being
delivered to various places in small and jumbo bags, depending on the
needs. A seed is often packaged in 25 kg bags, 625 kg bulk bags, or 1000
kg jumbo bag. To preserve quality, proper transportation is required. It’s
critical to have the correct supply chain in place.

9. CLEANING OF DRIED SPICES
 Before processing, the crop should be cleaned. The first step is to use a
winnowing basket to eliminate dust and grime. Bamboo, palm, or other
leaves can be used to make this. Someone who is used to this type of
labor can swiftly and effectively remove the dust, grime, and stones.
 Contaminants are removed from spices and herbs by washing them with
weak alkaline cleaning solutions and neutralizing agents, then passing
them through concentric zones with counter-current flow, spray rinsing,
and drying.
 Clean and dry material is kept in an intermediate storage silo, a tank, or a
hopper near the process area, and the stored material is pneumatically
delivered to the grinding machine for further processing. A variety
of pneumatic conveying systems can be used depending on the material
to be treated, its qualities, and the desired output.

10. Workers working on spice laboratory
PRODUCTS

11. SPICES GRINDING SYSTEM
Seed Spices grinding plant which includes individual processes like
1.Cleaning
2.Grinding
3.Sifting
4.Blending
5.Packing
Features of Grinding System :
 LowTemperature GrindingTechnology: with the help of Heat exchanger cold air is
taken inside the grinding chamber to avoid temperature rise and minimize moisture
&Volatile oil losses
 Cryogenic GrindingTechnology: seeds spices are blanketed in liquid Nitrogen and
then grounded to the required fineness.This helps to keep intact volatile Oil,
Aroma & inherent moisture

12. QUALITY CONTROL AND
STANDARDS
 Stringent quality control measures and quality
certification from internationally recognized
agencies.
 Pre-shipment inspection and validation of
quality checks
 Spice Board awards- Indian Spices Logo as mark
of genuine, superior quality Indian spices &
Spice House Certificate
 Sample testing with the various international
agencies such as American Spice trade
organization, International Pepper Community
and Erofins Laboratory (Germany)

13. MIXING
 By pneumatically connecting grinding equipment
to mixers, spice powders can be compressed and
mixed according to customer requirements. As
with the previous process, this is likewise fully
automated and requires no operator interaction.
 The total processing system is designed to operate
continuously, even when mixing is a batch
process. The finished commodities are emptied
into the tiny hopper when the mixing cycle is
done, and the material is pneumatically carried
into the intermediate storage silo/tank.

14. POST-MIXING
 If you want to store the finished spice powders efficiently and
easily integrate them into consumer packaging, 25 kg bags or
jumbo bags or Intermediate Bulk Containers (IBCs) are a great
choice.
 After final mixing, selecting the appropriate automatic bagging
machine for finished goods is vital to guarantee that the
material given to the consumer is weighed correctly in its
packing.
 To pick the correct bagging machine, you must first establish the
sort of product for which the machine is required, the material of
the packaging you wish to use, and the throughput, or the
number of bags that need to be filled per minute. The final bags
are then either heat sealed or stitched before being dispatched.

15. CONTD…
6 Sieving m/c. locally fabricated one 5000/- 5000
7 Automatic form fill and seal m/c (5 gm. to
100 gm.)
one ---------- 1,80,000
8 Automatic form, fill & seal machine (50
gm. to 250 gm.)
two 2,50,000 5,00,000
9 Testing equipment & lab. Accs. LS ---------- 40000
10 Office furniture, comp printer LS ---------- 40000
11 Erection, electrification charges@ 10% ------ ---------- 1,03,300
Total 11,36,300

16. PRE-OPERATIVE EXPENDITURE
Project profile 300
Telephone 3,000
Advance for packaging material (Pouch,
cartoon, etc )
1,50,000
Travel 15,000
Sales tax regn. 5,000
Other misc. exp. 5,000
Total 1,78,300
Fixed capital Inv. = 27, 15,000 + 11, 36,300 + 1, 78,300 = 40,
29,600/-

17. STRATEGY OF PROJECT IMPLEMENTATION
■
■
■
The implementation strategy is the most detailed component of the proposed
strategic implementation framework.
This step requires the definition of robust actions, the evaluation of budgetary
requirements, the study of time and organisational constraints, the elaboration
of human resource issues, management and plan coordination, migration and
diffusion etc.
In addition, the action plans need to be examined concerning its risks, strategic
importance and harmonised integration within the overall evolution of the
specific organisation.

18. CONTD…
There are three main stages to the development of the implementation strategy:
1)Definition of action plan elements,
2)Elaboration of action plan, and
3)Risk mitigation and coping strategies.

19. ORGANIZATIONAL STRUCTURE
Jugni Spice Enterprise
■Manager :
■Workers in department :
■Salesman :

20. FINANCE
■
■
■
Own capital
Loan from Banks
From other sources

21. 4Ps – 4Cs
■
■
■
■
PRODUCT -CUSTOMERSOLUTION
PRICE -CUSTOMERCOST
PLACE - CONVENIENCE
PROMOTION -COMMUNICATION

22. PRODUCT - CUSTOMER SOLUTION
■
■
■
Products should be satisfactory with respect to the costumer’s need.
We try to produce good quality product, better design by local skilled laborers
which will suit the customers.
We produces different types of spices like chilly powder, cinnamon powder,
turmeric powder, ginger paste etc.

23. PRICE - CUSTOMER COST
■
■
The price should be affordable and acceptable by the customers.
We provides a packet of 100g Lal Mirchi chilly powder @ RS24.50 while MTR
provides the same product @ RS 27.

24. PLACE - CONVENIENCE
■
■
■
The place should be convenient with good transportation and marketing
facility.
Especia Spice Enterprise is located inside Belvai NAC to the side of NH-13.
The market is very close to the production house.

25. PROMOTION - COMMUNICATION
■
■
■
Promotion aims at proper publicity and marketing of the product by influencing
the customer.
Especia Spice Enterprise has hoardings in the Majestic bus stand and have also
pasted wall posters in various streets of Mangaluru.
The Showroom is in the roadside. So Especia Spice Enterprise has also
hoardings and light board near the start up.

26. SWOT ANALYSIS
STRENGTH
■Good relationship with customers
■Good internal communications
■High traffic location
■Successful marketing strategies
■Reputation for innovation
■Excellent staff with knowledge of existing products

27. CONTD…
WEAKNESS
▪ Currently struggling to meet
deadlines
▪ High rental costs
▪ Poor record keeping
▪
▪
▪
Cash flow problems
Start up is very young
Market research data may be out
of date

28. CONTD…
OPPORTUNITIES
■Similar products on the market are not as
reliable or are more expensive
■Loyal customers
■Product could be on the market for
festive
■Customer demand - have asked sales staff
for similar product

29. CONTD…
THREATS
■Inadequate production capacity
■Unavailability of skilled laborers
■Tough competition
■Changing customer taste and preference
■Competitors have launched a new advertising
campaign

30. BCG GROWTH-SHARE MATRIX
BCG Matrix provides a graphic representation for an organization to examine
different businesses in it’s portfolio on the basis of their relative market share and
industry growth rates.
a)Stars- large market share in a fast growing industry.
b)CashCows- large market share in a mature, slow growing industry.
c)Question Marks- low relative market share in a high growth industry.
d)Dogs- weak market shares in low-growth markets.

31. CONTD…
■
■
■
Especia Spice Enterprise and
Industry is a small organization
having very weak market share but
high growth.
Due to various reasons like
unavailability of skilled manpower,
changing customer preferences
etc., it faces lots of challenges to
grow its business.
Hence it can be represented as
“Question Marks-” in the BCG
matrix.

32. FUTURE EXPANSION OFTHE ENTERPRISE
■
■
We decide to go global in a number of ways. Growing markets, rising consumer
spending, improved business climate--sometimes the only place to find these
things is overseas.
Doing business internationally can take the form of exporting, licensing, a joint
venture or manufacturing, but whatever form you choose, the basic business
rules apply: assess customer demand, gain legal and accounting assistance,
protect intellectual property and obey regulations.

33. CONCLUSION
■
■
■
Being an entrepreneur instead of an employee means you need to brand
yourself differently, or at least more directly.
Your identity should be about what you’ve done, not what title you’ve been
given.
If you fail in business, it’s up to you to rebuild.