Pickles (Various Types)
| Capacity
|
33,89,100 Kgs./Annum
|
Plant and Machinery cost
|
60.00
Lakhs
|
| Working Capital
|
0.00
|
Rate of Return (ROR)
|
50.00
%
|
| Break Even Point (BEP)
|
27.00
%
|
TCI
|
517.00
Lakhs
|
| Cost of Project
|
517.00Lakhs
|
Description:
Pickle is a general term used for fruits or vegetables preserved in vinegar or brine, usually with spices or sugar or both. Pickle producing businesses are engaged in producing pickle in different varieties. Natural fruit and vegetable items are used as raw material for producing various types of pickles i.e. mango, beet, cabbage, cauliflower etc. Pickles are considered the permanent part of the food table all over the Sub-Continent and its demand is rising after its production on commercial scale. Sub-continental spices, preserved foods and traditional methods of cooking and food making have always been attractive to the world. Pickling is one of the oldest methods of food preservation. Indian pickles play an important role in fruit and vegetable preservation industry. Pickles are a very familiar term known to every locality especially in India. These are being used in India & other countries as food adjuncts and known to impart flavor & taste to the food. They increase the appetite by stimulating gastric secretion and to a certain extent supplement the food with additional minerals and vitamins. Green/slightly under ripe fruits and vegetables are most suitable for making pickles. Salt, Vinegar (8% acetic acid) and lactic acid/Glutomic acid are the important constituents/ingredients used in pickling processes. These substances when used in adequate amounts, act as preservatives either singly/collectively. The preservation of food in common salt/vinegar is called pickling. Spices & oil are also used. In order to ensure good results, the final % of acid (as lactic acid in the finished product) should not be below 2. To avoid dilution of the vinegar by water from their tissues, the vegetables are generally put in strong Vinegar of 10% acidity for several days before final packing. Bacteria prefer little/no acid for their growth. Uses Mainly, these top products are used as eatables & food. Particularly all these products of sauces pickles, squashes, Morabbas etc. are used in dining table. It has very good taste to have such drinks during unfilling. It is used for being appetizing. These are used in different hotels and restaurants, in the academic institutions and messes. In the military canteens and the officers mess people used to have them in larger quantities. Market Survey In India, the pickles are being manufactured by a number of units. The manufacturing process is simple and the top product is having great demand. There is not now-a-days much competition for these products in the market. The consumption is increasing every year. The demand of Indian pickles in foreign countries is quite high. Thus the exporters are getting high orders for good quality of products. The plant and machinery are available indigenously. There is good demand for pickles in Andhra Pradesh and Orissa and also good export market. Today a large number of branded products are in the market. Brand name is crucial in market. If the manufacturers maintain the high quality and hygiene, the products can move easily in the market. There is big competition in the market, even though there is good market scope in domestic as well as in overseas markets. Main key factor in Pickle production include purchase of raw material at a time when it is available in economical price. Therefore, seasons when vegetables and fruits i.e. mango, carrot, Garlic and Cucumber etc. are easily available at low price would be critical. Besides that, for the product penetration purpose, it would be necessary to select potential consumer market which is generally considered lower or middle class areas with dense population. Although a pre-requisite for deciding on the product type, it is necessary to carefully evaluate the existing competition present in the locality and the product mix being offered by them. Promotional activities have a significant influence on revenue generation. Pickle production, packing & marketing business is unique in the sense that this is a common item of our daily life. However, it is very important to focus on promotional activities to ensure a constant stream of business. Mostly the pickle business operators promote their products by announcing different schemes like “buy 2 get 1 free†or giving cutlery items on purchase of the product, etc. Besides, jars used for the packing purposes are also made attractive and re-usable for another purpose after the pickle has been used.
|
Pickles (Various Types)
| Capacity
|
3389100 Kgs. /Annum
|
Plant and Machinery cost
|
66.00
Lakhs
|
| Working Capital
|
0.00
|
Rate of Return (ROR)
|
31.00
%
|
| Break Even Point (BEP)
|
47.00
%
|
TCI
|
527.00
Lakhs
|
| Cost of Project
|
527.00Lakhs
|
Description:
Pickle is a general term used for fruits or vegetables preserved in vinegar or brine, usually with spices or sugar or both. Pickle producing businesses are engaged in producing pickle in different varieties. Natural fruit and vegetable items are used as raw material for producing various types of pickles i.e. mango, beet, cabbage, cauliflower etc. Pickles are considered the permanent part of the food table all over the Sub-Continent and its demand is rising after its production on commercial scale. Sub-continental spices, preserved foods and traditional methods of cooking and food making have always been attractive to the world. Pickling is one of the oldest methods of food preservation. Indian pickles play an important role in fruit and vegetable preservation industry. Salt, Vinegar (8% acetic acid) and lactic acid/Glutomic acid are the important constituents/ingredients used in pickling processes. These substances when used in adequate amounts, act as preservatives either singly/collectively. The preservation of food in common salt/vinegar is called pickling. Spices & oil are also used. In India, the pickles are being manufactured by a number of units. The manufacturing process is simple and the top product is having great demand. There is good demand for pickles in Andhra Pradesh and Orissa and also good export market. Today a large number of branded products are in the market. Brand name is crucial in market. If the manufacturers maintain the high quality and hygiene, the products can move easily in the market. There is big competition in the market, even though there is good market scope in domestic as well as in overseas markets. Any entrepreneurs venture into this field will be successful.
|
Pickles (Various Types)
| Capacity
|
|
Plant and Machinery cost
|
65.00
Lakhs
|
| Working Capital
|
0.00
|
Rate of Return (ROR)
|
31.00
%
|
| Break Even Point (BEP)
|
48.00
%
|
TCI
|
527.00
Lakhs
|
| Cost of Project
|
527.00Lakhs
|
Description:
Pickle is a general term used for fruits or vegetables preserved in vinegar or brine, usually with spices or sugar or both. Pickle producing businesses are engaged in producing pickle in different varieties. Natural fruit and vegetable items are used as raw material for producing various types of pickles i.e. mango, beet, cabbage, cauliflower etc. Pickles are considered the permanent part of the food table all over the Sub-Continent and its demand is rising after its production on commercial scale. Sub-continental spices, preserved foods and traditional methods of cooking and food making have always been attractive to the world. Pickling is one of the oldest methods of food preservation. Indian pickles play an important role in fruit and vegetable preservation industry. Pickles are a very familiar term known to every locality especially in India. These are being used in India & other countries as food adjuncts and known to impart flavor & taste to the food. They increase the appetite by stimulating gastric secretion and to a certain extent supplement the food with additional minerals and vitamins. Green/slightly under ripe fruits and vegetables are most suitable for making pickles. The food value of cucumber pickles exceeds that of eggs, rice, fresh onions and fresh tomatoes. Uses Mainly, these top products are used as eatables & food. Particularly all these products of sauces pickles, squashes, Morabbas etc. are used in dining table. It has very good taste to have such drinks during unfilling. It is used for being appetizing. These are used in different hotels and restaurants, in the academic institutions and messes. In the military canteens and the officers mess people used to have them in larger quantities. Main key factor in Pickle production include purchase of raw material at a time when it is available in economical price. Therefore, seasons when vegetables and fruits i.e. mango, carrot, Garlic and Cucumber etc. are easily available at low price would be critical. In India, the pickles are being manufactured by a number of units. The manufacturing process is simple and the top product is having great demand. Any entrepreneur venture into this field will be successful. Cost Estimation Capacity : • Mango Pickle : 851.0 Kgs./Day • Cabbage Pickle : 1,075.0 Kgs./Day • Onion Pickle : 1,163.0 Kgs./Day • Apple Pickle : 990.0 Kgs./Day • Walnut Pickle : 1,825.0 Kgs./Day • Turnip Pickle: 887.0 Kgs. /Day • Jack Fruit Pickle: 688.0 Kgs./Day • Cauliflower Pickle: 608.0 Kgs./Day • Lime Pickle (Sour): 604.0 Kgs./Day • Lime Pickle (Sweet): 729.0 Kgs./Day • Chilli Pickle: 747.0 Kgs./ Day • Mushroom Pickle: 1,130.0 Kgs./Day
|