Ginger Candy and Preserve

Introduction

Ginger candy is traditionally consumed as a chewing material. It is used as an appetiser, a mouth refreshner and as a health food. Ginger candy cubes are prepared from fresh ginger. They are also used for top dressing and decoration of cake, puddings, and as ingredients in fruit cocktail and salads.

Ginger candy can be commercially processed in simple way from less fibrous type of tender ginger with mild pungency. The process involves the cleaning, peeling and dicing of ginger and steeping/curing in sugar syrup of increasing, concentrations. The candy is then prepared from the preserved ginger by draining off the syrup, coating the cubes with powdered sugar and drying under controlled conditions. The product is suitably packed in pouches or tins.

The equipments required are cooking and storing vessels, drier (optional), stainless steel knives, batteries of chulas, drying trays, etc.

Estimated project cost:

Capacity of the unit : 15-20 kg/day
Building : 25 M2
Equipment : Rs.75,000
Working Capital (1 month) : Rs.25,000

Utilities per day:

Manpower : 4 Nos.
Power : 4 KW
Water : 2,000 litres
Fuel - firewood : 100 kg

For further information please contact :

The Director
Ministry of Food Processing Industries
Panchsheel Bhawan, August Kranti Marg
New Delhi -110049