Rythu Sadhikara Samastha (RySS)
Natural Farming Incubation Centre — Kuppam
NFIC Products / TECH-NFIC-021
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Spices, Masalas & Podis

Biryani / garam masala

TECH-NFIC-021
Record type
Phase-I SKU
Product category
Spices, Masalas & Podis
Popularity
Medium Demand
Machinery available at NFIC
Complete Fit
Investment band
INV-03
Priority phase
Phase 1

1. Raw materials / commodities

COM-NFIC-012
Mixed spices
Validated
Spices, Masalas & Podis

Main input: Dry whole spices; main costing ingredient coriander

Cost assumptions
  • Input-price assumption: ₹200/kg
  • Model batch: 30 kg
  • Selected input share: 25%
  • Raw material used in one batch: 7.5 kg
  • Recovery assumption: 96%
  • Finished product from one batch: 7.2 kg

Availability: Local natural-farming supply is yet to be confirmed.

2. NFIC machines required

NFIC-KUP-U03-01
Single Head Pulveriser 7.5 HP — Masala with Starter
Validated
Shed / location: SHED 2

Use: Single Head Pulveriser 7.5 HP — Masala with Starter

Open machine page →
NFIC-KUP-U03-03
Double Drum Roaster Electric
Validated
Shed / location: SHED 2

Use: Double Drum Roaster Electric

Open machine page →
NFIC-KUP-U03-04
Ribbon Blender for Powder Mixing
Validated
Shed / location: SHED 2

Use: Ribbon Blender for Powder Mixing

Open machine page →
NFIC-KUP-U03-05
Vibro Shifter
Validated
Shed / location: SHED 2

Use: Vibro Shifter

Open machine page →
NFIC-KUP-U03-06
Horizontal (Vertical) Semi Augur Filler (50 gm to 500 gm)
Validated
Shed / location: SHED 2

Use: Horizontal (Vertical) Semi Augur Filler (50 gm to 500 gm)

Open machine page →
NFIC-KUP-U03-09
Vertical Band Sealer SS FRB 770
Validated
Shed / location: SHED 2

Use: Vertical Band Sealer SS FRB 770

Open machine page →
NFIC-KUP-U08-01
Packaging Materials — Food-grade Pouches
Validated
Shed / location: SHED 2

Use: Packaging Materials — Food-grade Pouches

Machine is mapped to this product · no separate public machine page

3. How the product is made

1
Process
Optional roast
Validated

Input: Dry whole spices; main costing ingredient coriander

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.

2
Process
grind
Validated

Input: Output of previous step / approved raw material

Output: Intermediate for next step

Machine: Single Head Pulveriser 7.5 HP — Masala with Starter (NFIC-KUP-U03-01)

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.

3
Process
blend
Validated

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.

4
Process
sieve
Validated

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.

5
Process
fill
Validated

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.

6
Process
seal/code
Validated

Input: Output of previous step / approved raw material

Output: Biryani / garam masala

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: Aroma-sensitive cleaning between batches is important. 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

Planning estimate

Source assumption
₹392.5/kg spice basket and ₹65/100 g net receipt are estimates; higher-value whole spices are costed explicitly. Output basis revised by owner on 22-Oct-2026: model batch × selected input share × recovery; whole saleable packs rounded down.
Pack size
100 g pouch
Selling price
₹65.00
per pouch
Variable cost to make one pouch
₹188.77
Money left per pouch
₹-123.77
Before shared/fixed costs
Minimum production to cover costs
Not achievable at current price/cost
Whole batches required
At 6 batches/month
₹57,283 loss/month
Money required to start
₹97,363

1. What will I produce and sell?

Raw material used in one batch (kg)
7.50
Finished product from one batch (kg)
7.20
Pouches produced from one batch
72 pouches
Selling price per pouch
₹65.00
Planned production
6 batches/month
Pouches available for sale/month
432 pouches

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
₹1,500.00
Other ingredients
₹10,275.00
Packaging material
₹230.40
Production/helper labour
₹150.00
Transport / logistics
₹50.40
Other production costs
₹235.50
NFIC usage and utilities
₹1,150.00
Total variable cost per batch
₹13,591.30
Sales from one batch
₹4,680.00
72 pouches × ₹65.00
Variable cost of one batch
₹13,591.30
Money left from one batch
−₹8,911.30
Before finance and business overhead.
Money left per pouch
−₹123.77
Before finance and business overhead.

3. NFIC Facility Cost

Usage charges scale with the batches produced

NFIC use and utilities
₹6,900/month
Reference allowances: NFIC usage and listed utilities from the master. Confirm operator charges and tariff inclusions with NFIC.

Check tariff inclusions before adding electricity or operator time. Extra entrepreneur/helper labour is shown separately.

4. Will I make a profit?

Income statement per active production month
Sales income including any by-product receipts
₹28,080
Main raw material
₹9,000
Other ingredients
₹61,650
Packaging
₹1,382
Production/helper labour
₹900
Transport / logistics
₹302
Other variable costs
₹1,413
NFIC usage cost at planned production
₹6,900
Total variable costs
₹81,548
Money left after variable costs
−₹53,468
Business overhead
₹3,000
Illustrative finance allowance
₹815
Estimated monthly loss
₹57,283
At 6 batches per month, the business is estimated to lose ₹57,283 per month.

5. How many batches do I need to sell?

Break-even cannot be reached at the current selling price and variable cost because each additional batch does not leave enough money to cover shared/fixed costs.

7. How much money do I need before starting?

Active production: 12 months per year. Annual indicative operating surplus: −₹6,87,399. Business overhead continues for twelve months.

Startup & Working Capital Requirement
Money needed for day-to-day business
₹81,548
Other startup requirements
₹15,815
Total startup money required
₹97,363

Why is ₹81,548 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

Estimated total money required to start and operate the business ₹97,363

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 Biryani / garam masala; 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
Packaging, labelling & compliance guidanceRead one box at a time.

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.