Spices / condiments / ingredients
Spice mix: Puliyogare
TECH-NFIC-087
Record type
Product / SKU
Product category
Spices / condiments / ingredients
Popularity
Medium Demand
Machinery available at NFIC
To assess
1. Raw materials / commodities
No publishable commodity links found.
2. NFIC machines required
NFIC-KUP-U03-01
Single Head Pulveriser 7.5 HP — Masala with Starter
Use: Disintegrator
Open machine page →
NFIC-KUP-U03-03
Double Drum Roaster Electric
Use: Bowl roaster
Open machine page →
NFIC-KUP-U03-04
Ribbon Blender for Powder Mixing
Use: Ribbon blender
Open machine page →
NFIC-KUP-U03-05
Vibro Shifter
Use: Sifter. 4.2 Auxiliary equipments Working table (with alumimium top)
Open machine page →
NFIC-KUP-U03-09
Vertical Band Sealer SS FRB 770
Use: Heat sealing machine
Open machine page →
NFIC-KUP-U04-02
Solar Dryer
Use: Tray drier
Open machine page →
NFIC-KUP-U07-02
Weighing Machine (Scale)
Use: Weighing scale
Open machine page →
NFIC-KUP-U09-06
Horizontal Band Sealer (MS) FRB 770
Use: Heat sealing machine
Open machine page →
3. How the product is made
?
Identify the lot; remove stones, insects, mouldy and damaged material. Sieve/aspirate dry ingredients before weighing.
Validated
Parameters: Record lot, incoming moisture and rejection weight; keep food grain separate from treated seed.
?
Clean, dry or roast components as specified; use microbiologically controlled spices.
Validated
Parameters: Control roast uniformity; roasting for flavour is not automatically a validated pathogen reduction.
?
Grind the dry spices, cooked/dried pulse components and other solids as required.
Validated
Parameters: Sieve grade, milling heat and absence of foreign matter.
?
Blend weighed dry ingredients; add fat only if the specified formula uses it.
Validated
Parameters: Uniform salt/acid/spice distribution and final moisture.
?
Reconstitute/cook a sample using the proposed label instructions.
Validated
Parameters: Dissolution, pulse cooking status, flavour and consistency.
?
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
₹23.01
Money left per pack
₹6.99
Before shared/fixed costs
Minimum production to cover costs
9 batches/month
Whole batches required
At 12 batches/month
₹10,620 profit/month
Money required to start
₹3.63 lakh
1. What will I produce and sell?
Raw material used in one batch (kg)
15.00
Finished product from one batch (kg)
48.00
Packs produced from one batch
480 packs
Selling price per pack
₹30.00
Planned production
12 batches/month
Packs available for sale/month
5,760 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
₹1,650.00
Other ingredients
₹5,735.00
Packaging material
₹1,960.00
Production/helper labour
₹900.00
Transport / logistics
₹400.00
Other production costs
₹400.00
Total variable cost per batch
₹11,045.00
Sales from one batch
₹14,400.00
480 packs × ₹30.00
Variable cost of one batch
₹11,045.00
Money left from one batch
₹3,355.00
Available to pay shared/fixed business costs and thereafter become profit.
Money left per pack
₹6.99
Before shared/fixed costs.
3. NFIC Facility Cost
The fixed/shared cost of using NFIC
NFIC facility charge
₹29,640/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
₹1,72,800
Main raw material
₹19,800
Other ingredients
₹68,820
Packaging
₹23,520
Production/helper labour
₹10,800
Transport / logistics
₹4,800
Other variable costs
₹4,800
Total variable costs
₹1,32,540
Money left after variable costs
₹40,260
NFIC fixed/shared facility cost
₹29,640
Estimated monthly profit
₹10,620
At 12 batches per month, estimated profit is ₹10,620 per month.
5. How many batches do I need to sell?
Below break-even
8 batches
Sales: ₹1,15,200
Loss: ₹2,800
BREAK-EVEN
9 batches
Sales: ₹1,29,600
Profit: ₹555
Above break-even
10 batches
Sales: ₹1,44,000
Profit: ₹3,910
You should produce and sell at least 9 batches per month to cover your costs.
Every additional batch sold after this adds approximately ₹3,355 before any other unforeseen expenses.
6. What happens if I produce more?
7 batches/month
₹6,155 loss
8 batches/month
₹2,800 loss
9 batches/month
₹555 profit ← Break-even crossed
10 batches/month
₹3,910 profit
11 batches/month
₹7,265 profit
12 batches/month
₹10,620 profit
15 batches/month
₹20,685 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
₹2,15,790
Other startup requirements
₹1,47,000
Total startup money required
₹3,62,790
Why is ₹2.16 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
₹3.63 lakh
5. Branding, packaging & labelling
Packaging & labelling guidance
| Pack size | Retail: 200 g / 500 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.
- Declare allergens from the final recipe, including compound ingredients.
- 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 reseal after opening.
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
- Identify the actual dry mix, not the prepared dish.
- Print the measured water/milk addition, cooking or reconstitution steps, servings and safe handling after preparation.
- Pack recommendation assumes a dry mix; if supplied cooked/wet, obtain a separate preservation/pack specification and change the product name accordingly.
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.