Spices / condiments / ingredients
Turmeric powder from fresh turmeric rhizome
TECH-NFIC-009
Record type
Product / SKU
Product category
Spices / condiments / ingredients
Popularity
Very High Demand
Machinery available at NFIC
Partially
1. Raw materials / commodities
COM-033
Turmeric
NF availability: Availability: High. Source districts: Prakasam, Palnadu, Bapatla, YSR Kadapa and Alluri Sitharama Raju; Guntur is an important spice ecosystem. ODOP: Guntur and Bapatla – spices including chilli and turmeric. Manufacturing decision: Good choice for cured fingers, powder and blends near a spice belt. Confirm whether farmers supply fresh rhizomes or cured turmeric; machinery and working capital differ materially.
2. NFIC machines required
NFIC-KUP-U03-02
Single Head Pulveriser 7.5 HP — White Powder with Starter
Use: Grinding mill
Open machine page →
NFIC-KUP-U03-05
Vibro Shifter
Use: Shifter
Open machine page →
NFIC-KUP-U03-09
Vertical Band Sealer SS FRB 770
Use: Bag sealer
Open machine page →
NFIC-KUP-U04-01
Vegetables & Fruits Cleaning Machine (Bubble Washer) — 2 Chamber
Use: High pressure washer
Open machine page →
NFIC-KUP-U04-02
Solar Dryer
Use: Drier
Open machine page →
NFIC-KUP-U04-03
Chopper Cutter (Multipurpose Slicing Machine)
Use: Slicing machine
Open machine page →
NFIC-KUP-U07-02
Weighing Machine (Scale)
Use: Weighing machine; Weigh Bridge
Open machine page →
3. How the product is made
?
Separate sound rhizomes; wash thoroughly to remove soil.
Validated
Parameters: Reject rot; separate size grades for even treatment.
?
Boil/steam rhizomes using the selected curing process.
Validated
?
Drain and dry rhizomes uniformly in a protected dryer.
Validated
Parameters: Monitor moisture and break quality; avoid mould, dirt and smoke contamination.
?
Remove rough outer scales mechanically where required.
Validated
Parameters: Avoid excessive loss; do not add unauthorised colour.
?
Grind dried rhizomes and sieve powder.
Validated
Parameters: Control milling heat, particle size and metal contamination.
?
Cool in a clean, dry area; weigh, seal and batch-code moisture-barrier food-grade packs.
Validated
Parameters: No condensation; check seal continuity, pack weight and moisture/water activity against the product release specification.
4. Financials and Unit economics
Selling price
₹30.00
per pack
Variable cost to make one pack
₹27.27
Money left per pack
₹2.73
Before shared/fixed costs
Minimum production to cover costs
77 batches/month
Whole batches required
At 12 batches/month
₹34,920 loss/month
Money required to start
₹3.65 lakh
1. What will I produce and sell?
Raw material used in one batch (kg)
100.00
Finished product from one batch (kg)
19.80
Packs produced from one batch
198 packs
Selling price per pack
₹30.00
Planned production
12 batches/month
Packs available for sale/month
2,376 packs
Assumption: All saleable production is sold at the indicated selling price.
2. How much does one batch cost?
Variable costs — these increase when you produce more
Main raw material
₹3,000.00
Packaging material
₹600.00
Production/helper labour
₹900.00
Transport / logistics
₹400.00
Other production costs
₹500.00
Total variable cost per batch
₹5,400.00
Sales from one batch
₹5,940.00
198 packs × ₹30.00
Variable cost of one batch
₹5,400.00
Money left from one batch
₹540.00
Available to pay shared/fixed business costs and thereafter become profit.
Money left per pack
₹2.73
Before shared/fixed costs.
3. NFIC Facility Cost
The fixed/shared cost of using NFIC
NFIC facility charge
₹41,400/month
This includes:
- use of NFIC machinery / shared facility
- electricity, fuel and water
- machine-operator cost
You do not need to separately add electricity or machine-operator cost.
4. Will I make a profit?
Monthly Income Statement
Sales income
₹71,280
Main raw material
₹36,000
Packaging
₹7,200
Production/helper labour
₹10,800
Transport / logistics
₹4,800
Other variable costs
₹6,000
Total variable costs
₹64,800
Money left after variable costs
₹6,480
NFIC fixed/shared facility cost
₹41,400
Estimated monthly loss
₹34,920
At 12 batches per month, the business is estimated to lose ₹34,920 per month.
5. How many batches do I need to sell?
Below break-even
76 batches
Sales: ₹4,51,440
Loss: ₹360
BREAK-EVEN
77 batches
Sales: ₹4,57,380
Profit: ₹180
Above break-even
78 batches
Sales: ₹4,63,320
Profit: ₹720
You should produce and sell at least 77 batches per month to cover your costs.
Every additional batch sold after this adds approximately ₹540 before any other unforeseen expenses.
6. What happens if I produce more?
12 batches/month
₹34,920 loss
75 batches/month
₹900 loss
76 batches/month
₹360 loss
77 batches/month
₹180 profit ← Break-even crossed
78 batches/month
₹720 profit
79 batches/month
₹1,260 profit
80 batches/month
₹1,800 profit
More batches sold → the fixed/shared NFIC cost gets spread over more production → monthly profit improves.
7. How much money do I need before starting?
Startup & Working Capital Requirement
Money needed for day-to-day business
₹1,92,564
Other startup requirements
₹1,72,000
Total startup money required
₹3,64,564
Why is ₹1.93 lakh needed for day-to-day business?
Raw material, ingredients, packaging and other expenses have to be paid before all the money from customers comes back.
Working-capital cycle: approximately 59 days
Estimated total money required to start and operate the business
₹3.65 lakh
5. Branding, packaging & labelling
Packaging & labelling guidance
| Pack size | Retail: 50 g / 100 g / 200 g; catering: 1 kg. |
|---|---|
| Label copy status | Ready |
Packaging, labelling & compliance guidanceRead one box at a time.
Recommended packaging
- Food-contact compliant, heat-sealed moisture-barrier pouch; use oxygen/light barrier where fat or flavour deteriorates (e.g. PET/metallised PET/PE). A zipper is optional, not a substitute for the first heat seal.
Economical / sustainable option
- trial a recyclable PE- or PP-based mono-material pack only if its barrier and seals pass the same shelf-life test; confirm local collection. Plain paper alone is unsuitable.
Retail label essentials
- Before printing, check the applicable rules/exemptions for: true food name; ingredients in descending order; additives; prescribed nutrition panel; veg/non-veg symbol; allergen statement; manufacturer/packer/brand-owner details and applicable FSSAI logo/licence number; net quantity; MRP inclusive of taxes and consumer-care details; batch/lot; manufacture/packing date and expiry/use-by as applicable; storage and preparation instructions.
- Check Legal Metrology declarations, type size and unit-sale-price applicability for the final pack.
- Mandatory information must be in English or Hindi; add clear Telugu for rural AP buyers.
Product name, origin & marketing claims
- Put a simple descriptive food name beside the brand, with the actual variant and net quantity prominent.
- Use honest local-origin/FPO statements backed by records.
- Technology titles in column C are not approved marketing claims.
- Do not imply CFTRI or FSSAI endorses the brand.
- A QR recipe/traceability link is optional and cannot replace mandatory on-pack information.
Ingredients, allergens & cross-contact
- Review every ingredient and processing aid/carrier, including compound seasonings and shared machinery.
- Use the prescribed separate allergen statement when applicable; exemptions exist, including where the product itself is the allergen.
- “May contain” follows a genuine cross-contact assessment and is not a substitute for segregation.
- Milk is an allergen even in a vegetarian food; egg changes veg/non-veg status.
- Do not assume millet/buckwheat foods are gluten-free.
- State the exact plant part and powder identity; list carriers/additives if used.
- FSSAI Labelling and Display Regulations, 2020; Version VIII, 09-Sep-2025. Primary regulatory baseline for retail/non-retail labels, allergens and ingredient-specific declarations.
Nutrition & claims
- Nutrition values and claims must match the final recipe, legal calculation/testing basis and serving instructions.
- Check permitted exemptions rather than printing invented values.
Shelf life, storage & after-opening
- Best-before alone is not a universal substitute for expiry/use-by.
- Establish shelf life on the real product/package using safety, sensory and relevant moisture/rancidity/culture tests under intended distribution conditions.
- No expiry duration is supplied in this workbook.
- Print a validated after-opening period where needed, not “consume soon” as the only control.
- Keep dry and use a dry spoon.
FSSAI licence, certifications & marks
- Obtain the applicable FSSAI registration/licence and product-category permissions before food manufacture/sale; it is not a product-quality endorsement.
- Ordinary food rows do not establish a separate mandatory certification merely because they use millet or local produce.
- ISO 22000/HACCP certification, retail barcodes and trademark registration are not universal food-label prerequisites, though a buyer may require them.
- Never display BIS/AGMARK/organic/vegan/+F/other marks without qualifying and obtaining the relevant authorisation where required.
- Special-category rows explicitly need further review.
Regulatory references
- FSSAI Packaging Regulations, 2018; Version V, 02-Apr-2025. Food-contact compliance and Schedule IV indicative package families. Specific pack sizes and sustainability trade-offs in D/E are recommendations, not prescribed by this source.
Other important guidance
- Do not print disease-treatment claims.
- FSSAI Advertising and Claims Regulations, 2018; Version IV, 14-Dec-2022. Claim principles and conditions; later effective amendments must also be checked.