INDIANSPICE

INDIAN SPICE INDUSTRY 1998 registered exporters 364 manufacturer exporters 100 exporters (5%) contribute over 80%

of exports 98 units with in-house laboratories 16 spice house certificate holders

5 units certified under iso 9000

Indian spices logo provided to retail/institutional packs

55 spice brands registered with the board

INTRODUCTION Spices form an important part of

virtually all recipes in all cultures, not only for their flavor and seasoning of foods but also for their numerous medicinal values

The demand of Indian spices is high in the global market due to their rich aroma, texture, and taste

The major importers of Indian spices are the US, China, the UAE and Malaysia

LIST OF MAJOR SPICES• Pepper Corns • Ginger• Turmeric• Red Chillies• Cardamom (Green)• Cumin Seeds• Cloves• Cinnamon• Nutmeg• Coriander• Fennel

QUALITY CERTIFICATION SYSTEM

AWARDED TO PROCESSOR EXPORTERS HAVING EXCLUSIVE FACILITIES FOR MEETING PRESCRIBED STANDARDS OF QUALITY PROCESSING

AWARDED TO EXPORTERS OF SPICES INCLUDING MERCHANT EXPORTERS OF BRANDED CONSUMER PACKS/INSTITUTIONAL PACKS

TOTAL SPICES EXPORT FROM INDIA (MT)

2009-10 2010-11 2011-12 2012-130

100000

200000

300000

400000

500000

600000

700000

800000

502750525750

575270699170

9.41%21.53%

4.57%

COUNTRY WISE ORGANIC SPICES EXPORT FROM INDIA (MT)

USA

Germany

Nethe

rlands UK

France

0100200300400500600700

432

204

42 31 16

640

474

16257 18

2012-132013-14

WHY MALAYSIA

It imports spices on a large scale.

There is a greater demand for Indian spices. The population of Malaysia is 27544000.

Its density is 82 per sq.km the population consists of 62% Malays, 24% Chinese, 8% Indians.

SEGMENTATION

GEOGRAPHICThe population of Malaysia is

27544000. Population distribution is

uneven, with some 20 million residents concentrated on the Malay Peninsula.

Malaysia has extensive roads that connect all major cities and towns

MALAYSIAN BEHAVIOURAL

BEHAVIOURAL (food habit)Malay FoodChinese Food Indian FoodHawker FoodNyonya FoodBreakfast

PRODUCT & PRICE

PEPPER – 700/KG CARDAMOM – 1560/ KG CHILLI - 1563/KG TURMERIC – 120/KG CUMIN SEEDS - 170/KG CORIANDER - 115/KG CLOVES - 900/KG SAFFRON - 203250/ KG GARLIC – 150/KG

PROMOTION

To tie up with the most reputed hotels of Malaysia like –• Swizz Garden hotel

• Dersott Regency hotel

• New Millenium hotel

• Renaissance hotel

Promotion through retail chains throughout the place of launch.

Advertisements through media such as –• News papers

• Magazines

PACKAGING

As all spices are organic, food fungus tends to set into them easily. The spice powders are desiccated, i.e dehumidified and dried by heavy dehumidifying machinery and then put into air and water tight plastic bags after being carefully weighed .

Our emphasis has always been on "A" Grade quality raw materials, that are meticulously inspected from the country's best fields. The cleaning , roasting and blending is carried out in a fully automated plant. We have our own Quality Control laboratory for the scrutiny of quality. The quality of raw materials, proportions, blends must meet the authentic standards set by the company.

DISTRIBUTION

The distribution system for spices is very complex, encompassing systems for finished product and domestic processing, shipping, and marketing. The most common channel of spice distribution in Malaysia is through retailer and wholesaler.

STRENGTH Wide range of products and assortments

available in mono cartons / sprinkler packs / pouches that are easy-to-carry and use

Needed less for cooking as they don’t contain fillers

Low Temperature Grinding (LTG) prevents evaporation of volatile oils and delicate oils from spices

Retains original aroma that gives authentic flavor to the food

Good availability at most popular retail chains

WEAKNESS

Many similar options available hence brand switching it high

OPPORTUNITIES

‘Indian spice’ is popular in North and Central India. With its cultural specific new products like Sambhar Masala, Fish Masala can establish itself in other parts of the country 

Promote at 5-star hotels, top-notch caterers

Export ‘Indian Spice’

THREATS

Health conscious people preferring less spices

Entry of international brands

PROMOTION OF INDIAN SPICE BRANDS ABROADProduct and Packaging

Development and Bar Coding

Brand Promotion

ISO/HACCP certification

INFRASTRUCTURE REQUIREMENTS Organic fumigation Chambers (Optional) Seed Cleaning Line Grinding Line/ Mill Steam Sterilizer Vacuum Sealing Machine Metal Detector Adoption of Hi-Tech in Spice Processing Setting-up/up-gradation of in-house quality

control laboratory Quality certification, validation of check

samples and training of laboratory personnel

TRADE PROMOTION

Sending Business Samples Abroad

Printing Promotional Literatures/Brochures

Packaging Development and Bar Coding for promoting spices and spice products

PRODUCT DEVELOPMENT & RESEARCH Utilization of the services of national

or international research institutes for developing new spice products/applications or for establishing traditional and non-traditional values.

In-house research programmes by entities with sufficient infrastructure facilities.

Clinical trials to establish and validate therapeutic properties of spices through reputed third parties.

Patenting and product registration in consuming countries.

INTERNATIONAL TRADE FAIRS/MEETINGS

Participation in International fairs/exhibitions

Participation in International meetings/seminars is assisted for market expansion.

DOCUMENTATION FOR REIMBURSEMENT OF ASSISTANCE TO EXPORTERSName of the traveler Ticket number Flight No. Date of departure from IndiaSectors/countries visited Class in which traveled Economy excursion class fare for

sectors/countries visited.

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