Detail study about ginger garlic paste content introduction raw material used health benefits of ginger & garlic objective of the study preparation of business plan organization of production raw material cost economy of production project economy fixed capital nutritional value of 100 gm ginger garlic paste documentation of report conclusion reference

1. GINGER GARLIC
PATE
•ANSARI SANA

2. CONTENTS
1. Introduction
2. Preparation of business plan
3. Organization of the product
4. Production and marketing
5. Sales
6. Documentation and report
7. Conclusion
8. Reference
9. Photo gallery

3. 1 .INTRODUCTION
GINGER GARLIC PASTE:
• Ginger Garlic paste is a crushed mixture of raw ginger and garlic
cloves. Optionally, salt is added to the ginger garlic paste while
crushing. This compounded mixture is often used in Indian
curries and vegetable dishes in many parts of India.
• The mixture has some beneficial properties and also enhances the
taste and flavour of the dish it is added to.

4. RAW MATERIALUSED
GARLIC• Ginger
• Salt Sodium Benzoate

5. HEALTH BENEFITS OF GINGER
GARLIC PASTE
• Ginger Garlic paste contain Carbohydrates, Protein, Fat,
Cholesterol, Fibers, Inorganic materials, Residual moisture and
Essential oil.
• Ginger Garlic paste helps to cure the stomach aches, diarrhea,
nausea, asthma, respiratory disorders.
• It helps in digestion and absorption of food and has antiseptic
properties.
• Ginger Garlic paste is helps for protecting our cardiovascular
system.
• Ginger Garlic paste contains lots of antioxidants.
• The Ginger Garlic paste gives tremendous stamina and health.

6. OBJECTIVES
• To standardized the recipe for preparation of Ginger
Garlic paste.
• To Prepared ginger garlic paste.
• To Marketing of ginger garlic paste.

7. 2. PREPARATION OF BUSINESS
PLAN
• Gathering fact
• Analyzing fact
• Forecasting change
• Setting goal and result
• Choosing between alternatives

8. 3. ORGANIZATION OF
PRODUCTION
PROJECTAREA
• Production of Ginger Garlic Paste is done in Pilot plant.

9. ORGANIZING UTILITY
1. weighing balance
2. Knives
3. Peeler
4. Steel Container
5. Pulper Machine
6. Sealing Machine

10. TIME MANAGEMENT
SR.NO. UNIT OPERATION /PROCESS NO. OF DAYS
1. Purchasing of raw material 1 day
2. Preparation of Ginger Garlic Paste 1 day
3. Packaging and labeling 1 day
4. Selling and marketing 4 day
Total time required 07 days

11. 4. PRODUCTION AND MARKETING
OF GINGER GARLIC PASTE
STANDARD RECIPE (For 1Kg)
1) Ginger
2) Garlic
3)Salt
4) Sodium Benzoate -
- 500gm
- 450gm
- 100gm
0.15gm

12. PRODUCTION & MARKETING
Batch Production
Quantity/packets
(kg/packets)
Quantity in
gm/packets
Marketing
and selling
No. of
packets
1
27 August 2019
To
29 August 2019
06 Kg
60 packets
100
01/09/2019
02/09/2019
03/09/2019
04/09/2019
14
17
18
11
2
05 September 2019
To
07 September 2019
08 Kg
80 packets
100
08/09/2019
09/09/2019
10/09/2019
11/09/2019
16
17
24
23
3
12 September 2019
To
14 September 2019
08 Kg
80 Packets
100
15/09/2019
16/09/2019
17/09/2019
18/09/2019
17
23
18
22

13. 4
19 September 2019
To
21 September 2019
07 Kg
70 Packets
100
22/09/2019
23/09/2019
24/09/2019
25/09/2019
16
17
19
18
5
26 September 2019
To
28 September
08
80 packets
100
29/09/2019
30/09/2019
01/10/2019
02/10/2019
17
16
21
26
6
03 October
To
05 October
08 kg
80 Packets
100
06/10/2019
07/10/2019
08/10/2019
09/10/2019
18
22
19
21

14. METHOD OF PREPARATION OF
GINGER GARLIC PASTE
Selection of raw materials
(Select raw materials required for preparation of Ginger Garlicpaste)
Weighing of raw material
Peeling
(peeling of ginger and garlic to remove outer layer)
Cutting
(Cutting into small pieces / cubes)
Pulping
(Pulping is carried out in a Pulping Machine)

15. ADDITION OF SALT, SODIUM
BENZOATE.(PRESERVATIVE)
Packaging
(Packed the Ginger Garlic paste in LDPE bags)
Labeling
Storage

16. 5. SALES
Sales Performance
• Sold in College Campus
• Sold at Aundha Market
• Sold at Aundha Bus stand
• Sold at Parbhani Market
• Sold at Parbhani Bus stand

17. RAW MATERIAL COST (FOR 45KG)
Sr.
No.
Ingredients Required
Quantity
Price Cost (RS)
1 Ginger 25 kg 60/kg 1,500
2 Garlic 23 kg 80/kg 1,840
3 Salt 5 kg 10/kg 50
4 Sodium Benzoate 7 gm 85/kg 10
5 Packaging 450 1 Rs/1 450
6 Labeling 450 2Rs/1 900
Total Cost 4,750

18. • We sell the product at the rate of Rs 15 for 100g.
• For 45 kg the total sell should be of Rs.6,750
• Net profit is Rs.1,288/-
Total Cost of raw material for 45 kg Rs.4,750
Processing cost 15% of raw material Rs.712
Total Cost of Production Rs.5,462
ECONOMY OF PRODUCTION:

19. PROJECT ECONOMY:
Product yield 45 kg
Package weight 100 gm
Total number of packet 450
Unit price Rs.15
Sale Rs.6,750
Profit 6,750 – 5,462 = 1,288
Production cost for 1 Packet : = Production Cost ÷ No. of Packet Produced
= 5,462÷ 450
= Rs. 12.13/-.
Percent Profit : = (Profit ÷ Total Input) ×100
= (1,288 ÷ 5,462)×100
= 23.58%

20. Sr. No. MACHINARY
REQUIRED
ORIGINAL
COST (RS)
Processing
Cost
1 Pulper Machine 3500 350
2 Steel container 250 25
3 Sealing machine 1000 100
4 Weighing balance 2000 200
Total 6,750 675
FIXED CAPITAL
Machineries and equipment cost
10% of machineries and equipment cost
Total = Rs. 6,750/-
Total
10% Fixed capital
= Rs. 6,750/-
= Rs. 675/-

21. 1) Breakeven point ( Sale Volume )
= 10% of fixed cost ÷ (sale per unit cost – cost per unit production)
= 675 ÷ ( 15-12.13)
= 235 kg
Hence, minimum 235 kg to be produced to obtain the breakeven point.
2) Breakeven point ( Days ) :
= Breakeven analysis in terms of volume / capacity
= 235 / 36
= 6.5 kg / Days
3) Breakeven point (Cost) :
= 10 % of fixed cost / 1 – (variable cost / sales revenue)
= 675 / 1 – ( 12.13/15)
= 675 / 1 – 0.80
= 675 / 0.2
= Rs. 3,375
Hence breakeven point in terms of cost is Rs. 3375.

22. NUTRITIONAL VALUE OF 100 GM
OF
GINGER GARLIC
PASTE
Protein 2.9 g
Carbohydrate 12 g
Fat 2.3 g
Sodium 282 mg
Iron 82 mg
Potassium 19.7 mg
Energy 66 kcal

23. 6. DOCUMENTATION AND REPORT
• Book keeping
• People management
• Preparation of final report
• Packaging Material and Labeling

24. 7. CONCLUSION
• During the hands on training program we got a great opportunity to
learn, observe, and apply the technology for the better improvement of
product.
• Finally we sold out 45 kg of Ginger Garlic paste .We got 23.58% profit.
• The experimental learning program in college of Food Technology
proved to be a great help in terms of overall development and I got to
know and I learn many valuable things regarding business development
entrepreneurship.
• Before starting production I carried out a market survey in Aundha
Nagnath to see competitors and cost and managed to produce Ginger
Garlic paste cheaper than available in market.
• So finally concluded that there is good scope for Ginger Garlic
production and entrepreneurship.

25. 8. REFERENCE
• Fruit and Vegetable Technology – SHRIVASTAVABOOK
• Ahmed R and Sharma S (1997). Biochemical studies on combined effect of
garlic (Allium sativum Linn) and ginger
• (Zingiber officinale Rosc) in albino rats. Indian journal ofexperimental
biology 35: 841-843.
• AOAC. (1980). Official methods of analysis of the Association of Official
Analytical Chemists. 13th edition.
Washington, D.C.
• AOAC. (1995). Official methods of analysis of the Association of Official
Analytical Chemists. 16th edition.
Washington, D.C.
• AUGUSTI, K.T. (1996). Therapeutic values of onion and garlic. Indian J.
Exper. Biol. 64: 334-336.
• Benkeblia (2000). Lebensmittel Wissenschaft und- Technology, 33,112-
116.