Start a Spice-Packaging business for $300 budget.

A small, hygienic home or market stall operation that buys bulk spices, grinds/blends if needed, fills small consumer sachets (e.g., 25 g), seals and labels them, and sells them at local markets, shops and via mobile money.

Must-know legal & food-safety facts

  • Food labeling and standards are set by government authorities and enforced. Trade.govhrlegalcircle.com

  • Small business / sole-trader registration and commercial licences are likely required

  • Spices must be dried and stored to low moisture to avoid mould — Codex guidance recommends drying and keeping spice moisture low (final moisture often targeted around 12–14%). Good drying + airtight packaging is critical.

Equipment & materials (budgeted for $300)

  • Digital pocket scale (0.1–1 g precision) — $20. Amazon

  • Impulse/hand heat-sealer (8" or similar) — $60 (small, rugged models). AmazonInternational Plastics

  • Pouches (zip/heat-seal mylar / stand-up or flat sachets) — $30 (small beginner pack). Amazon+1

  • Funnels / scoops / spoons / measuring tools — $10

  • Gloves, masks, cleaning supplies — $10

  • Measuring spoons, small containers, mortar & pestle (or cheap grinder) — $15

  • Initial bulk spice purchase (variety for first run) — $60 (buy loose from market)

  • Small portable work table / plywood + paint to protect — $20

  • Marketing / samples / local printing (labels or stickers) — $20

  • Registration / small municipal fees — $15

  • Contingency / misc — $25

Total = $300

Choose products & pack sizes (start small)

  • Pick 3–6 items to start (popular, easy to handle): piri-piri (ground chili), curry powder, mixed seasoning, ginger powder, cinnamon, garlic powder. Start with locally popular items.

  • Suggested pack sizes: 10 g (strong spices), 25 g (typical spice sachet), 50–100 g (staples). 25 g is a good first test.

Market research

  1. Visit Maputo Central Market or local wholesale market; taste / smell samples; ask traders for price per kg. (Buy small trial lots.) AFAR Media

  2. Note which spices sell quickly at stalls/shops and typical retail prices.

Prep & safety set-up

  1. Clean work surface with food-safe sanitizer. Lay down washable/cleanable surface (plywood + plastic).

  2. Wash hands, wear gloves and mask. Restrict pets/children from the area.

  3. Keep spices off the ground, in sealed containers until use.

Cleaning / drying

  1. If you buy fresh red peppers or ginger, clean and dry properly. Use solar tunnel or sun drying with cover; follow Codex point: layer thinly, protect from dew, target final moisture ~12–14%. FAOHome

Grinding & sieving

  1. Use mortar & pestle or small electric mill (if budget permits later). Grind to consistent texture. Sieve to remove foreign bits.

Blending / recipe standardization

  1. Write a simple recipe: e.g., 70% ground chili + 30% roasted onion + salt (for a seasoning). Record weights (important for repeatability).

Filling → Sealing → Labeling

  1. Tare scale, weigh desired weight (e.g., 25 g) into a disposable funnel or directly into pouch.

  2. Seal with impulse sealer (follow sealer instructions).

  3. Label: stick label or hand-write in Portuguese (see label template below). Use batch number & date.

Storage

  1. Store sealed packs in dry, cool, airtight box/bucket. If you can, add desiccant packets (silica) for longer shelf life. Avoid storing on cement floors (cold + damp).

Quality checks

  1. Randomly open 1 in 20 packs and check aroma, absence of moisture, and correct weight. Keep a production log with date, batch number, weights, issues.

Hygiene & safety rules

  • No smoking in production area. No eating over open spice containers.

  • Use food-grade scoops, clean after each batch.

  • Dry product before grinding to avoid mold. Target moisture ≤ ~12–14% (Codex guidance). FAOHome

  • If you suspect a batch is damp or smells off, discard it.

Simple pricing example

I’ll show two scenarios so you can see how costs fall with scale. all arithmetic shown step-by-step.

Scenario A — small pilot run (300 sachets, 25 g)

  • Spice stock purchased: $60.

  • Pouches & packaging: $30.

  • Labels/printing: $15.

  • Tools amortized (sealer $60 + scale $20 + table $20) = $100 total fixed tools.

  • Marketing: $20. Registration: $15. Misc: $25.
    (These are the items from the $300 budget; I’m allocating them across 300 sachets to show per-unit cost.)

Calculations (digit-by-digit):

  • Spice cost per sachet = 60 ÷ 300 = 0.20 USD.

  • Pouch cost per sachet = 30 ÷ 300 = 0.10 USD.

  • Label cost per sachet = 15 ÷ 300 = 0.05 USD.

  • Tools amortized per sachet = 100 ÷ 300 = 0.333333... USD.

  • Marketing per sachet = 20 ÷ 300 = 0.066666... USD.

  • Registration per sachet = 15 ÷ 300 = 0.05 USD.

  • Misc per sachet = 25 ÷ 300 = 0.083333... USD.

Now add them:
0.20 + 0.10 + 0.05 + 0.333333... + 0.066666... + 0.05 + 0.083333... = 0.883333... USD per sachet ≈ $0.88 (unit cost).

If you sell a sachet at $1.50:

  • Revenue for 300 sachets = 300 × 1.50 = $450.00.

  • Total cost = 300 × 0.883333... = $265.00.

  • Profit = 450.00 − 265.00 = $185.00.

(So the initial small run can recover your $300 investment quickly and make profit if you price sensibly.)

Scenario B — scaled run (1,000 sachets; larger buys lower per-unit)

If you later buy more spice/pouches and amortize tools across 1,000 units, per-unit cost can fall a lot — in the example I worked out earlier you get to roughly $0.43 per sachet, meaning at $1.00 retail you’d net about $0.57 per sachet. (Showing economies of scale.)

Sales & distribution

  • Sell at local markets

  • Use WhatsApp and social media to take orders; use photo posts of the sealed packs.

  • Accept mobile money

  • Partner with local eateries/food vendors: sell small wholesale lots (e.g., 50–100 sachet packs).

  • Offer 3–4 free sample packs at stalls to get repeat customers.

Recordkeeping & hygiene paperwork

  • Keep simple records: batch no., production date, spice source, quantity produced, sold quantity, buyer/contact, complaints. This will help if you scale or are inspected.

  • When you register, ask the municipality which inspections are required for food. If you plan to export, additional certification will be needed. apiex.gov.mzUSDA Apps

Simple production day checklist

  1. Clean surfaces, wash hands, PPE on.

  2. Check spice stock & dryness.

  3. Prepare labels & pouches.

  4. Grind/blend small batch.

  5. Weigh → fill → seal → label.

  6. QC check (one in 20) — weight & aroma.

  7. Put sealed packs in dry storage.

  8. Record production in logbook.

  9. Deliver to market/notify customers.

Risks & important cautions

  • Moisture & mold = main food safety risk. Dry well and store airtight; discard suspect batches. (Codex/mycotoxin studies cited above.) FAOHomeScienceDirect

  • Hygiene lapses cause contamination — enforce gloves, clean surfaces.

  • Labeling & legal: selling without required labeling or ignoring municipal rules can lead to fines; check local requirements before scale-up. Trade.govapiex.gov.mz

Practical next steps

  1. Visit your local market — sample prices & buy one small trial lot ($10–20).

  2. Buy scale + pouches + sealer locally or online (use the $300 line-item list above). Amazon+1

  3. Run a pilot of 100–300 sachets and sell them for feedback. Track sales & complaints.

  4. If pilot works, register as a market presence.

Mozambique Humanist Survivors Report on Spice Packaging Business

Our group of determined humanists in Mozambique established a spice processing and packaging business. The funds provided by HuMAN were carefully allocated to purchase four industrial blenders, a large grinding machine, and two nylon sealers critical tools that would help them turn raw spices into market-ready products. The business began with just a handful of women, and today, five of them are fully responsible for the processing and sale of grounded pepper, specializing in its packaging. These women have not only become skilled in their craft but have built a business that generates between $75 and $125 in monthly income, depending on sales and production volume.

As the business grew, so did its impact on the community. A total of 25 women have been trained in the art of spice packaging, gaining valuable skills in both business and production. These women are now empowered to contribute to their families and their community, with many seeing their newfound skills as a gateway to future opportunities. Despite the successes, there have been challenges supply chain issues and fluctuating demand have tested their resilience. However, the business has continued to thrive, and the group has been able to reinvest in the business, buying more raw materials and expanding its reach. The success of this venture has sparked a ripple effect, inspiring others in the community to explore similar entrepreneurial paths.

The $300 investment has not only provided immediate income but has also set the foundation for long-term growth. The women involved are now able to support themselves and their families, while also becoming active participants in the economic development of their community. This project has proven that with the right tools, training, and a little bit of support, the women of Mozambique can achieve financial independence and create sustainable change. The future of the spice business looks promising, and with further investment and training, there is hope that it will continue to expand, offering more opportunities for women to thrive.