Sambar powder
1. Raw materials / commodities
Main input: Dry spices and pulses; main ingredient coriander
- Input-price assumption: ₹200/kg
- Model batch: 30 kg
- Selected input share: 55%
- Raw material used in one batch: 16.5 kg
- Recovery assumption: 96%
- Finished product from one batch: 15.84 kg
Availability: Local natural-farming supply is yet to be confirmed.
2. NFIC machines required
Use: Single Head Pulveriser 7.5 HP — Masala with Starter
Use: Double Drum Roaster Electric
Use: Ribbon Blender for Powder Mixing
Use: Vibro Shifter
Use: Horizontal (Vertical) Semi Augur Filler (50 gm to 500 gm)
Use: Vertical Band Sealer SS FRB 770
Use: Packaging Materials — Food-grade Pouches
3. How the product is made
Input: Dry spices and pulses; main ingredient coriander
Output: Intermediate for next step
Parameters: Follow validated hygienic SOP; use food-grade contact surfaces; control batch traceability.
Quality / yield check: Record batch observation and reject non-conforming material/output.
Input: Output of previous step / approved raw material
Output: Intermediate for next step
Machine: Double Drum Roaster Electric (NFIC-KUP-U03-03)
Parameters: Pilot product-specific roast time/temperature; cool fully before grinding/packing.
Quality / yield check: Record batch observation and reject non-conforming material/output.
Input: Output of previous step / approved raw material
Output: Intermediate for next step
Machine: Single Head Pulveriser 7.5 HP — White Powder with Starter (NFIC-KUP-U03-02)
Parameters: Control fineness/mesh and product temperature; clean line to prevent cross-contact.
Quality / yield check: Record batch observation and reject non-conforming material/output.
Input: Output of previous step / approved raw material
Output: Intermediate for next step
Machine: Ribbon Blender for Powder Mixing (NFIC-KUP-U03-04)
Parameters: Use standardized formulation ratio and documented batch weights; blend to uniformity.
Quality / yield check: Record batch observation and reject non-conforming material/output.
Input: Output of previous step / approved raw material
Output: Intermediate for next step
Machine: Vibro Shifter (NFIC-KUP-U03-05)
Parameters: Follow validated hygienic SOP; use food-grade contact surfaces; control batch traceability.
Quality / yield check: Record batch observation and reject non-conforming material/output.
Input: Output of previous step / approved raw material
Output: Intermediate for next step
Machine: Horizontal (Vertical) Semi Augur Filler (50 gm to 500 gm) (NFIC-KUP-U03-06)
Parameters: Verify net quantity, seal integrity, coding, food-contact packaging and traceability.
Quality / yield check: Record batch observation and reject non-conforming material/output.
Input: Output of previous step / approved raw material
Output: Sambar powder
Machine: Hand Held Inkjet Coding Machine Manual (NFIC-KUP-U03-07); Vertical Band Sealer SS FRB 770 (NFIC-KUP-U03-09)
Parameters: Verify net quantity, seal integrity, coding, food-contact packaging and traceability.
Quality / yield check: Standardize recipe, allergen declaration and batch consistency. Financial batch recovery assumption 0.960 kg/kg of total costing input. Final whole saleable packs are rounded down; unfilled residue is not sold in this model.
4. Financials and Unit economics
1. What will I produce and sell?
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
3. NFIC Facility Cost
Usage charges scale with the batches produced
Check tariff inclusions before adding electricity or operator time. Extra entrepreneur/helper labour is shown separately.
4. Will I make a profit?
5. How many batches do I need to sell?
7. How much money do I need before starting?
Active production: 12 months per year. Annual indicative operating surplus: −₹1,48,722. Business overhead continues for twelve months.
Why is ₹51,538 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 30 days
5. Branding, packaging & labelling
Packaging & labelling guidance
| Target customer / segment | Local households, health-conscious mainstream consumers and institutional buyers as relevant to product |
|---|---|
| Brand positioning / proposition | Natural-farming ingredient-led, small-batch Sambar powder; emphasize traceable sourcing and transparent processing without unvalidated health claims. |
| Pack size | 50 g / 100 g / 200 g |
| Label copy status | Minimum label copy specified; final artwork pending |
| Packaging vendor / source | To be finalized through approved packaging vendor |
Recommended packaging
- Aroma-, light- and moisture-barrier laminated pouch; preferably opaque/metallised structure for colour/aroma retention.
Retail label essentials
- net quantity
- batch/lot
- manufacturer/packer address
- consumer-care details
- MRP/unit-sale-price and other Legal Metrology declarations.
Product name, origin & marketing claims
- Name of food
- No special claim by default.
Ingredients, allergens & cross-contact
- ingredient list as applicable
- allergen declaration where applicable
Nutrition & claims
- nutrition information
- Validate every nutrition/health/organic/natural-farming or other voluntary claim before artwork.
Shelf life, storage & after-opening
- date marking
- storage/use directions
FSSAI licence, certifications & marks
- veg symbol
- FSSAI logo & licence no.