Hello friends in continuation of my last post regarding supply chain of panwalas, the information which i have collected till now is -1) They are having more than 8 to 10 varieties of pan leaves eg. Mahoba pan, Maghai pan, Jagannathi pan, Sophia pan, Sanchi pan etc.
2) They are having more than 100 varieties of ingredients to put into the pan like Katha, chuna, supari, tambaku, gulkand, rasbhari, laung, ilaichi, sauf etc.
3) All these ingredients are depends on taste and preference of consumer.
As i personally visited KESHAV PAN BHANDER in Lanka, Varanasi (famous for PANs) that they purchase the pan leaves in bulk through auction from the supplier in the local mandi of varanasi. These suppliers have purchased the pan leaves from farmers of various locations in India and bringing them to the local markets of the particular city.
After purchasing of the pan leaves they put these leaves in air tight room for some time period to make the colour of pan leaves bit yellow, then they use it for direct selling to the consumer. They can use these pan leaves for the month long period because of the good warehousing system they have with them. In this case the supply chain will work as Manufacturer is Farmer, Distributer and seller will be the Supplier of the pan leaves in the local market, Buyer is the Panwala and last but not the least Consumer is the Customer of the panwala.
As far as the ingredients are concern, they purchase these from the local market depends on the regular demand of the material by the consumer. They keep the raw material depending upon the perishability of the ingredient also. Hope i have put in some focus on the supply chain of panwala and any new thing you have experienced then your comments are always welcome.
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