Snacks / confectionery / bars
Tamarind candy
TECH-NFIC-089
Record type
Product / SKU
Product category
Snacks / confectionery / bars
Popularity
Medium Demand
Machinery available at NFIC
Partially
1. Raw materials / commodities
COM-032
Tamarind
NF availability: Availability: Moderate. Source districts: Annamayya, Parvathipuram Manyam, Alluri Sitharama Raju, Vizianagaram, Srikakulam and other dryland/forest-edge areas. ODOP: Annamayya – tamarind; Parvathipuram Manyam – minor forest produce including tamarind. Manufacturing decision: Strong ODOP-aligned opportunity for deseeding, blocks, paste and concentrate. Secure seasonal collection, grade by moisture/seed content and plan dry storage for year-round processing.
2. NFIC machines required
NFIC-KUP-U07-04
Plastic Tubs
Use: Trays; Working table etc
Machine is mapped to this product · no separate public machine page
3. How the product is made
?
Sort tamarind; remove shell, fibre and seeds; prepare clean pulp.
Validated
Parameters: Seed fragments, contamination and pulp solids.
?
Blend with the specified sugar/jaggery and other ingredients.
Validated
Parameters: Weighed ratio and uniform acidity.
?
Cook with mixing to the chosen candy consistency.
Validated
?
Cool to workable consistency, portion and mould/cut.
Validated
Parameters: Consistent mass and non-sticking texture.
?
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
₹11.25
per pack
Variable cost to make one pack
₹9.40
Money left per pack
₹1.85
Before shared/fixed costs
Minimum production to cover costs
17 batches/month
Whole batches required
At 14 batches/month
₹4,935 loss/month
Money required to start
₹3.50 lakh
1. What will I produce and sell?
Raw material used in one batch (kg)
20.00
Finished product from one batch (kg)
48.50
Packs produced from one batch
970 packs
Selling price per pack
₹11.25
Planned production
14 batches/month
Packs available for sale/month
13,580 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
₹2,200.00
Other ingredients
₹2,465.00
Packaging material
₹2,000.00
Production/helper labour
₹1,500.00
Transport / logistics
₹400.00
Other production costs
₹550.00
Total variable cost per batch
₹9,115.00
Sales from one batch
₹10,912.50
970 packs × ₹11.25
Variable cost of one batch
₹9,115.00
Money left from one batch
₹1,797.50
Available to pay shared/fixed business costs and thereafter become profit.
Money left per pack
₹1.85
Before shared/fixed costs.
3. NFIC Facility Cost
The fixed/shared cost of using NFIC
NFIC facility charge
₹30,100/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
₹1,52,775
Main raw material
₹30,800
Other ingredients
₹34,510
Packaging
₹28,000
Production/helper labour
₹21,000
Transport / logistics
₹5,600
Other variable costs
₹7,700
Total variable costs
₹1,27,610
Money left after variable costs
₹25,165
NFIC fixed/shared facility cost
₹30,100
Estimated monthly loss
₹4,935
At 14 batches per month, the business is estimated to lose ₹4,935 per month.
5. How many batches do I need to sell?
Below break-even
16 batches
Sales: ₹1,74,600
Loss: ₹1,340
BREAK-EVEN
17 batches
Sales: ₹1,85,512
Profit: ₹458
Above break-even
18 batches
Sales: ₹1,96,425
Profit: ₹2,255
You should produce and sell at least 17 batches per month to cover your costs.
Every additional batch sold after this adds approximately ₹1,798 before any other unforeseen expenses.
6. What happens if I produce more?
14 batches/month
₹4,935 loss
15 batches/month
₹3,138 loss
16 batches/month
₹1,340 loss
17 batches/month
₹458 profit ← Break-even crossed
18 batches/month
₹2,255 profit
19 batches/month
₹4,052 profit
20 batches/month
₹5,850 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
₹2,02,720
Other startup requirements
₹1,47,000
Total startup money required
₹3,49,720
Why is ₹2.03 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
₹3.50 lakh
5. Branding, packaging & labelling
Packaging & labelling guidance
| Pack size | Retail: 50 g / 100 g / 200 g. |
|---|---|
| Label copy status | Ready |
Packaging, labelling & compliance guidanceRead one box at a time.
Recommended packaging
- Individually wrapped pieces in a sealed moisture-barrier outer pouch, or a sealed pouch of unwrapped pieces if sticking tests permit. Minimise double wrapping where hygiene and portioning allow. Paper alone absorbs moisture.
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.
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
- Name tamarind candy; declare sugar/jaggery, salt, spices and permitted additives.
- Give net mass and relevant piece count.
- Tamarind content does not make a sugar-based candy sugar-free or a digestive medicine.
- FSSAI Advertising and Claims Regulations, 2018; Version IV, 14-Dec-2022. Claim principles and conditions; later effective amendments must also be checked.