Garlic And Ginger Based Projects Project Reports

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We provide the project reports in Ayurveda and Herbal Medicine Project Reports.
Inclusion of a substance or preparation in Herbal Medicines is not to be considered a recommendation for use, nor does it confer any status on the substance or preparation. Although considerable efforts have been made to check the material in Herbal Medicines, the authors and publisher make no representation, express or implied, with regard to the accuracy of the information contained in this book and cannot accept any legal responsibility or liability for any errors or omissions that may be made. Also, the reader is assumed to possess the necessary knowledge to interpret the information provided.

Ayurvedic system of medicine is as old as the Vedic age. Now–a–days people give preference to the Ayurvedic medicines as the allopathic medicines are costlier and have side effects. Ayurvedic medicines are based on plants, animals extract and minerals both in single ingredient drugs and compound formulations, however, Ayurveda does not rule out any substances from being used as a potential source of medicine.
Ayurvedic compound formulations are mainly divided into two groups viz. (1) Kasthausadhi (predominantly plant drugs) and (2). Rasausadhi (predominantly metals and minerals).
There are several categories of Kasthausadhi formulations such as Asavaristra, Avleha, Grafa Churena,Taila etc. and of Rasausadhis such as Bhasma, Pisti, Lauha, Kapibadkva, Rasayana etc.

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Vegetation like all living things, requires  certain foods for its survival and growth. For this purpose fertilizers or farming are the materials to be added to the soil and  sometimes to foliage to supply nutrients to sustain plants and promote their abundant and fruitful growth. The elements that constitute these plants foods are divided into three classes. 1} Primary Nitrogen (N), phosphorus (usually expressed as P2O5), and potassium (expressed as K2O).2} Secondary - calcium (Ca),magnesium (Mg) and Sulphur (S). 3} and Minor or so called micro nutrients iron (Fe), manganese (Mn), copper(Cu)  Zinc(Zn), boron(B) and molybdenum. In      addition to their role as nutrients calcium  and magnesium are important in adjusting the pH and filth of the soil. Most of the farming of organic origin (animal or plant) contain several plant nutrients (particularly N & P as well as smaller quantities of K and trace elements) although in considerably  lower concentration than in inorganic  fertilizers organic farming however should be valued not only for their nutrient content but rather for thin beneficial effect on thesoil. 

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Garlic Processing & Its Products Project Reports.

Garlic & Ginger paste are very versatile products which are used extensively in Food Industries.Garlic is one of the important species coming into Allium group, whose botanical name is A. Sativum.A hardy perennial, c60 cm in height, native to Central Asia and cultivated all over India. Bulbs made up of cloves; leaves long, flat, acute, sheahing the lower half of stem; scape slender, smooth, shining, spathes long, beaked, enclosing heads bearing solid bulbils; flowers small, white, prolonged into leafy points.

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Our detailed pre- feasibility report containsintroduction, uses & applications, manufacturing process, process flow sheet diagram , market position, present manfactures, details of plant & machinery and raw materials with their suppliers addresses , plant economics / cost analysis with details of land , building, power, labour, water, plant & machinery, fixed capital investment, raw material, utility & overheads, total working capital, cost of production, profitability, break even point, resource of finance, intrest chart, depreciation chart, cash flow statement, projected balance sheet.

Ginger, one the most important and oldest of spices consist of the prepared and sun dried rhizomes of Zengeber officenale race. The rhizomes know in the trade as hand or races reach the spice trade either, with the outer cortical layers intact (Coated a unnscraped ginger) or with the outer coating partially or completely removed. To improve their appearance some grades of ginger are bleached by various means by liming.

 

 

Ginger possesses a warm pungent taste and a pleasant odor, hence its wide use as a flavourant in numerous food preparation and beverages, ginger bread, soups, pickles and many popular soft drinks. Like most/pungent spices, ginger is consumed all over the world, particularly in tropical or warm countries It dilates the superficial vescells of the spin, resulting first in a feeling of warmth, then in increased activity of the sweet glands and perspiration and finally in a marked cooling effect on the skin.

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Dry Ginger Powder & Oleoresin Project Reports

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