Vegetable / horticulture products
Ginger Paste
TECH-NFIC-074
Record type
Product / SKU
Product category
Vegetable / horticulture products
Popularity
Medium Demand
Machinery available at NFIC
Partially
1. Raw materials / commodities
COM-030
Ginger
NF availability: Availability: Moderate and concentrated. Source districts: Alluri Sitharama Raju and Parvathipuram Manyam are the most relevant tribal/hilly sourcing areas; verify district crop volumes. ODOP: No ginger ODOP in AP. Manufacturing decision: Suitable for paste, candy, drying or powder only after confirming a compact grower cluster. Fresh ginger is bulky and quality deteriorates if aggregation is slow.
2. NFIC machines required
NFIC-KUP-U03-01
Single Head Pulveriser 7.5 HP — Masala with Starter
Use: Hammer mill
Open machine page →
NFIC-KUP-U03-04
Ribbon Blender for Powder Mixing
Use: Sigma mixer
Open machine page →
NFIC-KUP-U03-06
Horizontal (Vertical) Semi Augur Filler (50 gm to 500 gm)
Use: Paste filling unit
Open machine page →
NFIC-KUP-U04-01
Vegetables & Fruits Cleaning Machine (Bubble Washer) — 2 Chamber
Use: Fruit washing machine
Open machine page →
NFIC-KUP-U07-02
Weighing Machine (Scale)
Use: Weighing machine
Open machine page →
NFIC-KUP-U07-04
Plastic Tubs
Use: Soaking tanks; Preparation tables; Trolleys; Holding vessels
Machine is mapped to this product · no separate public machine page
3. How the product is made
?
Sort sound ginger rhizomes, wash away soil, scrape/peel as specified and drain.
Validated
Parameters: Reject mould/rot; use potable water and hygienic food-contact surfaces.
?
Grind to the required paste consistency.
Validated
Parameters: Particle size, product temperature and grinding delay.
?
Weigh and blend the specified spices, oil, salt, acid or other ingredients.
Validated
Parameters: Use actual ingredient strengths; monitor pH and viscosity.
?
Apply the validated acidified, retorted or chilled process for this exact paste.
Validated
?
Pack with the container and filling sequence included in the validated process.
Validated
Parameters: Seal integrity, fill mass and container compatibility.
?
Release against the process specification and maintain the required storage condition.
Validated
Parameters: Thermal/process records, pH where relevant and microbial shelf-life verification.
4. Financials and Unit economics
Selling price
₹45.00
per pack
Variable cost to make one pack
₹30.92
Money left per pack
₹14.08
Before shared/fixed costs
Minimum production to cover costs
6 batches/month
Whole batches required
At 12 batches/month
₹43,440 profit/month
Money required to start
₹4.44 lakh
1. What will I produce and sell?
Raw material used in one batch (kg)
100.00
Finished product from one batch (kg)
89.20
Packs produced from one batch
446 packs
Selling price per pack
₹45.00
Planned production
12 batches/month
Packs available for sale/month
5,352 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
₹7,500.00
Other ingredients
₹590.00
Packaging material
₹2,300.00
Production/helper labour
₹2,100.00
Transport / logistics
₹500.00
Other production costs
₹800.00
Total variable cost per batch
₹13,790.00
Sales from one batch
₹20,070.00
446 packs × ₹45.00
Variable cost of one batch
₹13,790.00
Money left from one batch
₹6,280.00
Available to pay shared/fixed business costs and thereafter become profit.
Money left per pack
₹14.08
Before shared/fixed costs.
3. NFIC Facility Cost
The fixed/shared cost of using NFIC
NFIC facility charge
₹31,920/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
₹2,40,840
Main raw material
₹90,000
Other ingredients
₹7,080
Packaging
₹27,600
Production/helper labour
₹25,200
Transport / logistics
₹6,000
Other variable costs
₹9,600
Total variable costs
₹1,65,480
Money left after variable costs
₹75,360
NFIC fixed/shared facility cost
₹31,920
Estimated monthly profit
₹43,440
At 12 batches per month, estimated profit is ₹43,440 per month.
5. How many batches do I need to sell?
Below break-even
5 batches
Sales: ₹1,00,350
Loss: ₹520
BREAK-EVEN
6 batches
Sales: ₹1,20,420
Profit: ₹5,760
Above break-even
7 batches
Sales: ₹1,40,490
Profit: ₹12,040
You should produce and sell at least 6 batches per month to cover your costs.
Every additional batch sold after this adds approximately ₹6,280 before any other unforeseen expenses.
6. What happens if I produce more?
4 batches/month
₹6,800 loss
5 batches/month
₹520 loss
6 batches/month
₹5,760 profit ← Break-even crossed
7 batches/month
₹12,040 profit
8 batches/month
₹18,320 profit
12 batches/month
₹43,440 profit
15 batches/month
₹62,280 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
₹2,76,892
Other startup requirements
₹1,67,000
Total startup money required
₹4,43,892
Why is ₹2.77 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 39 days
Estimated total money required to start and operate the business
₹4.44 lakh
5. Branding, packaging & labelling
Packaging & labelling guidance
| Pack size | Retail: 100 g / 200 g; family: 500 g; catering: 1 kg. |
|---|---|
| Label copy status | Ready |
Packaging, labelling & compliance guidanceRead one box at a time.
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.
- 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.
- Give recipe quantity and after-opening storage/use period based on validation; use a clean 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.
Preparation / use instructions
- Name the pickle, sauce or cooking paste precisely.
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
- Food-grade glass jar with compatible lined closure and tamper evidence; alternatively a food-grade plastic jar/pouch specifically rated for the actual filling process and oily/acidic food. Returnable glass is worthwhile only with an economical collection, inspection and validated washing system.
- Declare oil, salt, spices and permitted preservatives/additives.
- Sealed packaging or oil cover does not establish ambient safety.