1 Introduction  Learn about the role of Hand Rolled

Agarbatti Maker in industry.

Theory Duration  Identify the minimum requirement to
(hh:mm) become a certified hand rolled agarbatti
10:00 maker.
Practical Duration  Describe the work area of Hand Rolled
(hh:mm) Agarbatti Maker.
00:00  Identify the opportunities available for
Hand Rolled Agarbatti Maker.
Corresponding NOS
Code
Bridge Module
2 Carry out processing  Take out the bamboo stick bundle of
of raw materials required length from the stock
 Sort out & segregate the unusable
Theory Duration bamboo stick from the bundle of sticks
(hh:mm) to reduce wastage of materials &
10:00 enhance productivity
Practical Duration  Mark the required tip length for coloring
(hh:mm) as per instruction (if required)
30:00  Prepare the color solution
 Dip the sorted stick bundle in color
Corresponding NOS solution covering the required tip length
Code  Dry the sorted and colored bamboo
HCS/N7901 stick and store appropriately
 Calculate the approximate ratio in which
the ingredients are to be mixed
 Take out and mix different ingredients
uniformly
 Add appropriate amount of liquid (water
or oil) to justify the optimum level of
viscosity of the masala dough
 Mix the liquid with ingredients
thoroughly by hand to prepare the
dough
 Check and justify that the masala dough
is uniformly mixed with right level of
viscosity
3 Carry out rolling of  Identify the appropriate rolling desk
agarbatti & post rolling suitable for hand rolling
operation  Check and ensure that the of rolling
surface of the desk does not have any
Theory Duration permanent rugged impression
(hh:mm)  Ensure that the rolling desk sits on the
10:00 ground appropriately without any
movement
Practical Duration  Clean the rolling desk surface from
(hh:mm) strains of dried masala that may remain
30:00 from the previous rolling batch
 Take out the appropriate amount of
Corresponding NOS masala dough from the lot as per your

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Sr.
Module Key Learning Outcomes
No.
Code requirement
HCS/N7902  Decide the the optimum tip length using
your finger
 Carry out drying of rolled batti uniformly
ensuring minimum moisture content
 Check for any defective rolled batti and
remove the same from the lot
 Weigh the dried rolled batti and make
bundles of unit weight (say 1 or half kg)
 Roll each bundle separately in paper to
refrain rolled batti to catch moisture
 Store the rolled batti lot in a dry area
avoiding direct contact with ground
4 Contribute to achieve  Carry out quality checks at specified
quality in hand rolled intervals according to instructions
agarbatti making  Apply the allowed tolerances
 Identify faults and take appropriate
Theory Duration action for rectification
(hh:mm)  Ensure standard stick length is 8-9
15:00 inches or as per the specification
 Ensure the tip length is 45-55mm for 8
inches and 50-60mm for 9 inches or as
Practical Duration per the specification
(hh:mm)  Ensure the burning time is 25-29min for
25:00 8 inches and 30-35min for 9 inches or
Corresponding NOS as per the specification
Code
HCS/N7903
5 Carry out sorting,  Identify the right batch of scented
counting and weighing agarbatti based on specifications like
of perfumed agarbatti perfume, length of sticks, rolling process
(hand rolled, machine rolled etc.)
Theory Duration  Check if the perfume has spread over
(hh:mm) the full length & surface of rolled masala
15:00  Separate the appropriately scented
Practical Duration agarbattis from partially scented
(hh:mm) agarbattis
25:00  Carry out burning test of the lot to
confirm burning consistency & burning
Corresponding NOS time
Code  Immediately report to the supervisor in
HCS/N8004 case of inconsistency in burning or out
of range burning time
 Take appropriate action in case of
burning inconsistency or out of range
burning time as per instruction of
supervisor
 Dispose the non-conforming products in
appropriate manner
 Carry out work at a rate that maintains
workflow
 Understand the instruction for deciding
unit amount (either weight or no. Of
sticks)

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Sr.
Module Key Learning Outcomes
No.
 Use a counting machine or manually
count the required number of sticks per
unit packet
 Use a weighing machine for the
required weight of sticks per unit packet
 Use a separator block to keep each unit
of counted/ weighed agarbattis
 Carefully handle the agarbattis ensuring
minimum damage of rolled surface
 Take safety precautions while handling
the scented agarbattis
 Respond appropriately incase of any
major faults in the agarbatti stick and
other ingredients
 Minimise and dispose the waste
materials in the approved manner
 Leave work area safe and secure when
work is complete
6 Carry out packaging of  Identify the correct lot of sorted &
perfumed agarbattis counted/weighed agarbattis
 Identify the composition of unit packets/
Theory Duration pouches comprising of inner pouch and
(hh:mm) outer packet as per packaging
10:00 instructions
 Identify the correct pouches/ packets as
Practical Duration per the instruction
(hh:mm)  Correctly handle the agarbattis while
30:00 filling
 Carry out filling the agarbattis manually
Corresponding NOS in pouches/ inner pouches
Code  Ensure minimum damage/ breakage of
HCS/N8005 the agarbattis while filling manually
 Carry out sealing of pouches/ inner
pouches using a sealing machine or
heating arrangement
 Identify & ensure the appropriate
combination of different scented
agarbatti inner pouches for filling in
outer packet as per instructions
 Carry out filling of inner pouches in
outer packet manually
 Appropriately seal outer packet
openings using cello tape or other
sealing methods as per requirement
 Use the appropriate inner pouches,
outer packets, cello tape etc. As per the
instruction of supervisor
 Identify the level of bulk packaging, say
dozen packaging, cfc packaging etc.
 Use the appropriate packaging
materials based on size of unit packets,
brand etc.
 Carry out filling of unit packets/ pouches
in intermediately bulk packets such as

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Sr.
Module Key Learning Outcomes
No.
dozen packets & sealing
 Carry out filling of intermediately bulk
packets (such as dozen packets) in bulk
packets, such as corrugated flexible
cartons & sealing
 Carry out printing of batch details etc.
On the bulk packet
 Appropriately store bulk packets in
sequential manner in dry & dust free
area
 Take safety precautions while handling
the scented agarbattis
 Respond appropriately incase of any
major faults in the agarbatti stick and
packaging materials
 Minimise and dispose the waste
materials in the approved manner
 Leave work area safe and secure when
work is complete
 Carry out the work at a rate that
maintains work flow
7 Contribute to achieve  Identify and use different packaging
quality in packaging of materials as per the specifications
perfumed agarbatti provided
 Take the necessary action when
Theory Duration materials do not confirm to quality
(hh:mm) standards
10:00  Report and replace identified faulty
materials and component parts which
do not meet specification
Practical Duration  Ensure the packaging is not damaged
(hh:mm) before or during packing
20:00  Ensure the sealing is done properly
Corresponding NOS  Identify modifiable defects and rework
Code on them
HCS/N8006  Carry out work safely and at a rate
which maintains work flow
 Report to the responsible person when
the work flow of other production areas
disrupts work
 Carry out quality checks at specified
intervals according to instructions
 Apply the allowed tolerances
 Identify faults and take appropriate
action for rectification
 Maintain the required productivity and
quality levels
8 Working in a team  Be accountable to one’s own role in
whole process of developing product
Theory Duration  Perform all roles with full responsibility
(hh:mm)  Be effective and efficient at workplace
10:00  Properly communicate about
organization policies
 Talk politely with other team members

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 Sr.
Module Key Learning Outcomes
No.
Practical Duration and colleagues
(hh:mm)  Adjust in different work situations
10:00  Give due importance to others’ point of
Corresponding NOS view
Code  Avoid conflicting situations
HCS/N9908  Develop new ideas for work procedures
 Improve upon the existing techniques to
increase process efficiency
9 Maintain work area  Handle materials and tools safely and
and tools correctly
 Use materials to minimize waste
Theory Duration
 Maintain a clean and hazard free
(hh:mm)
working area
10:00  Maintain the tools
Practical Duration  Carry out maintenance and/or cleaning
(hh:mm) within one’s responsibility
10:00  Report damaged tools & materials
 Work in a comfortable position with the
Corresponding NOS correct posture
Code  Dispose of waste safely in the
HCS/N 9912 designated location
 Store cleaning equipment safely after
use
 Carry out cleaning according to
schedules and limits of responsibility
10 Maintain health, safety  Comply with health and safety related
and security at instructions applicable to the workplace
workplace  Use and maintain personal protective
equipment as per protocol
Theory Duration
 Carry out own activities in line with
(hh:mm)
approved guidelines and procedures
10:00  Maintain a healthy lifestyle and guard
Practical Duration against dependency on intoxicants
(hh:mm)  Follow environment management
10:00 system related procedures
 Report hazards and potential risks/
Corresponding NOS threats to supervisors or other
Code authorized personnel
HCS/N 9913  Participate in mock drills/ evacuation
procedures organized at the workplace
 Undertake first aid, fire-fighting and
emergency response training, if asked
to do so
 Take action based on instructions in the
event of fire, emergencies or accidents

Hand Rolled Agarbatti Maker 6

Introduction:

The burning of incense in religious and social functions have been practiced in India since
early times. Dhup an aromatic powder or paste is burnt in Indian homes as a fragrant fumigant
and is reputed to posses insecticides and antiseptic properties.. About 75% of agarbattis
manufactured are of charcoal powder or sandalwood powder with a mixture of 50% of wood
gum powder. perfumes are used to give them a top note. Agarbattis are used by all
communities in India. As on today about 90 foreign countries are using our agarbathis.
Agarbattis industry is one of the labour intensive cottage type of traditional industries in India.
In fact this is one of the items considered for boosting exports. Owing to the low level of
technology involved in this industry, this can be taken to rural areas without much difficulty,
thus implementing the rural industrialization policy of the government of India to a greater
extent.

There are about 800 registered and 3000 unregistered agarbatti manufacturing units across
in India (Hanumappa, 1996, NCAER, 1990). Another source projected that the country
posses about 10,000 agarbatti manufacturing units in tiny, small and medium forms. In
1989-90 the total quantity of agarbatti produced was estimated at 147 billion sticks and
total domestic sales were of the value of Indian Rs. 7.1 billion (approx. US $ 198 million)
while exports accounted for an additional Rs. 1.5 billion (US $ 42 million). Exports are rising
sharply in recent years and in 1993-94 their value was recorded at Rs. 4 billion ( US $ 112
million) (Hanumappa, 1996, NCAER, 1990). Moreover, another 200 well- established ones
having over 50 branded agarbattis. The agarbatti industry has earned Rs 2000-crore per
annum which is predominantly coming from cottage level on rural India ( Balasubamanyam,
2013).Presently, a number of small manufacturers use to produce cheap and low-quality
Agarbatti which, in turn, created marketing problems for quality producers. The new
policy for Import trade control came into force in the year 1942 which helped the
Agarbatti industry to start importing chemicals, perfumes etc directly instead of going to
the importers. The Karnataka Government introduced the sales tax in the year 1948 at a levy
of 3 pies or 1.6%. This created a necessity of an industry association, which came into being
in the year 1949 as All India Agarbatti Manufacturers Association (AIAMA). The association
was formed with the main aim of solving industry- related issues at various levels. There
was a significant contribution to the industry by the way of perfume blending from 1965
to 1988. Many famous brands entered the market that time, some of which still find the
place in the market. Karnataka and specially the Mysore is known as a pioneer in the
activity of Agarbathi manufacturing. All India Agarbathi Manufacturers Association (AIAMA),
Bangalore; Karnataka Agarbathi Manufacturers Association (KAGMA), Mysore; City
Agarbathi Manufacturer’s Co-operative Society Ltd, Mysore; Karnataka State Agarbathi
Manufacturers Co- Operative Society Ltd. Bangalore; Bangalore based Mysore Oodabathi
Manufacturers Charitable Trust (MOMCT); The Federation of Aroma/Agarbathi
Manufacturing Enterprise (FAME), Bangalore are certain organization/ associations for
promoting agarbatti industry specially in Karnataka State. Nearly 1000 units reportedly exist
in the State of Karnataka including around 67are situated in Bangalore. It is estimated
that now only 30-40% of the production in India is now attributed to Karnataka, but the
same against during 1960’s was 95%.

Hand Rolled Agarbatti Maker 7

Incense

Incense is defined as aromatic gums and resins, woods and barks, leaves, flowers and buds,
seeds and fruits, roots and rhizomes and certain animal derived materials, which, on burning,
produce a fragrant odour.

An intrinsic part of numerous religious ceremonies, examples of its usage can be traced back
to ancient cultures in Egypt, India and China. The 3rd century BCE witnessed the emergence
of incense as a major item of trade between the Middle East, India, Africa and the
Mediterranean. These trade routes were collectively called the Incense Route, and flourished
till the 2nd century CE. Today, incense is used extensively across South-East Asia, China, Japan
and India, and of late, is finding a growing market in the West and South Americas.

Incense is prepared by the mixture of dried and powdered aromatic substances, and a binding
powder,such as the powdered bark and leaves of certain plants. It may or may not contain an
oxidising agent such as charcoal powder, and is available as loose powders, pellets, cones,
cored sticks and solid sticks. It can be broadly categorised into two varieties:

Indirect burning incense: this type requires a continuous supply of heat from an external
source such as a brazier or a lamp as there is no oxidising agent. The mixture is formed into
pellets or powders, and placed above a heat source, allowing the aromatic substances to
release their fragrance.

Direct burning incense: This variety does not require a continuous source of heat as a
combustible substance or oxidiser such as charcoal powder
is mixed into the ingredients. The incense is ignited and then the flame blown out, leaving an
ember that causes the release of fragrance from the aromatic substances.

Incense is available in the following forms:

a. Cored sticks: The ingredients are kneaded into a sticky dough by adding water, rolled onto
a bamboo stick core, and dried. The Indian agarbatti is of this variety and falls into the direct
burning category.

b. Solid sticks: The stick has no core and is composed entirely of incense mixture. This is of
the direct burning type and is popular in Japan and Tibet.

c. Incense cones: Incense mixture is formed into small cones and dried. They are usually of
the direct burning type.

d. Coils: Incense mixture is shaped into large coils. It is commonly used in China and South-
East Asia.

e. Powders / pellets / granules: These are warmed using an external heat source to release
their fragrance.

Hand Rolled Agarbatti Maker 8

Raw Material and Production

The agarbatti industry depends heavily on forest products for raw materials. Agarbatti
manufacturing involves no typical or sophisticated chemicals and the raw materials.Charcoal
powder, sticky powder such as Jigat, Sal resin, Guggul (gum / resin of Commiphora
mukul),nargis powder, raw bamboo sticks, water, various variety of oils, aromatic
essence, flower essence, sandalwood oil, rose petals, natural and chemical aromatic
ingredients, saw dust, thick paper, gelatin paper, scissor, waste paper, various colour
powder etc are components that will be needed for manufacturing agarbatti. Decent card
board box will be needed for packing. Production of agarbatti involves following steps: (1)
bamboo sticks production for the central core of the Agarbatti, (2) production and
preparation of Jigat powder (3) production of sawdust and charcoal powder, (4)
preparation of incense paste (Masala) and its application onto the bamboo stick to produce
the agarbatti, (5) scenting, or application of perfume, to produce a good quality Agarbatti,
and (6) packaging. The supply of the binding material for agarbatti masala has concerned
agarbatti manufacturers mostly as the criteria for selecting this binding material (Jigat),
the glutinous bark of Persea macrantha are rarely met for any other single item (Rath, 2003).

The core of the incense stick is made of split, sliced and sized bamboo, and is of two types - a
square section and a round section, each approximately 1.5mm-2mm and 3mm thick, and in
lengths of either 8” (203.2mm) or 9” (228.6mm). The square sticks are made manually with
ease; consequently, the greater part of the incense sticks manufactured here, have a core stick
with a square cross section. Round sticks are supplied to Tihu by a factory based in Sonapur,
near Guwahati.
The masala is a mixture composed of a binding agent, an oxidising agent and may or may not
include the aromatic substance. Incense sticks made without the addition of the aromatic
substance, are called raw sticks, and are scented by either dipping them into a solution
containing the aromatic substances or by the spraying of the same onto the raw sticks.
Popular aromas in India are sandalwood, jasmine, champa (magnolia), lavender and rose.
Incense sticks manufactured in Nalbari are raw sticks, which are sold wholesale to buyers in
Guwahati.
The binding agent is composed of the powdered leaves and bark from various local plants
and trees, and the oxidising agent is charcoal powder. The powdered leaves and bark are
collectively called jigat, which is a term originally used for the powered bark of the tree,
Machilus macrantha. However, it seems to be used by the locals to describe the powders
derived from other local plants and trees, such as teak (Tectona grandis), the tulsi (Ocimum
tenuiflorum) and amar lati or bougainvillea (Cuscuta reflexa).

Bamboo culm is sawed into lengths of 8” and 9” using a hacksaw and is then split lengthwise
into eight pieces, using an instrument, similar to a billhook. Each of these pieces are then
sliced along the plane into into slices of 2mm to 3mm, using a small knife called a katari.
The slices are held together in a stack, and, using the katari, further sliced into slivers of a
cross section of approximately 2mm x 2mm, and lengths of either 8” or 9”. Once the sticks
are cut, it moves into the next stage - rolling, known locally as leping, where a mixture of the
powdered plant material and charcoal powder is rolled onto the stick.
The powdered mixture, comprising jigat powder and powdered bark and leaves of certain

Hand Rolled Agarbatti Maker 9

trees, is sold or supplied to the local units, where it is mixed with a proportionate quantity of
water to form sticky dough. The dough is rolled onto the bamboo stick core with a dab of
charcoal powder which acts as fuel to keep the stick burning. The rolling process is hand-
done by the women of the units, on a small worktable with dimensions approximating 14”x
9”x 4”, on which a small amount of charcoal powder is also present.
A quantity of the kneaded mixture is placed on the work-table, a portion is broken off and
hand-rolled with one palm into a long, thin cylinder. A bamboo stick held in the other hand is
placed on the table and the cylinder of masala is worked onto it.

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