Pickles (various Types) - Manufacturing Plant, Detailed Project Report, Profile, Business Plan, Industry Trends, Market Research, Survey, Manufacturing Process, Machinery, Raw Materials, Feasibility Study, Investment Opportunities, Cost And Revenue
|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|
|Plant capacity: -||Plant & machinery: Rs 65 Lakhs|
|Working capital: -||T.C.I: Cost of Project : Rs 527 Lakhs|
|Return: 31.00%||Break even: 48.00%|
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