Process Code No.

951

INSTANT PICKLES

1. INTRODUCTION

Pickles - an adequately spiced unfermented preparation – has gained

importance in Indian menu and occupies a special place. Preservation of fruits
and vegetables in the form of pickles is an old art and a variety of these
products are made in Indian homes and consumed. From the basic
knowledge of pickles, on scientific lines CFTRI has standardized the process
of making instant pickle mix, which can be converted to a palatable pickle at
home without any difficulty by simple addition of water and oil. The dry mix
is a convenient product to pack, transport and handle in the trade channel. A
variety of dry pickle mix can be developed by using dehydrated mango, lime
(lemon), Green chillies, tomatoes, carrots, different type of leaves such as
gongura, coriander, etc.

The market for pickles and chutneys are on the ever-increasing side both in
the domestic and for export markets. The present production of traditional
pickles is about 15,000 MT valued at Rs. 30 crores per annum, of which a
substantial quantity is exported. However the Instant pickle (dry) mix new
concept, yet to become popular. By virtue of its quality, convenience to handle
this product may become popular and acceptable

2. RAW MATERIAL

Fruits and vegetables are available during different seasons, which varies
from product to product, in abundance. The raw materials are to be
processed during the season, prepared, cured, dehydrated and stored for the
ready use all-round the year. Powdered spices are the other raw materials of
importance in instant pickle preparation.

Dry powdered salt is to be used. All the materials can be locally procured.
Packaging materials also form an important input.

3. PLANT AND MACHINERY

Plant & equipment: The major equipments required are an electrically

operated dryer, spice grinding mill, heat sealing machine, frying pan,
containers and stainless steel knives and they are available indigenously.

Auxiliary equipments: Storage barrels, aluminium topped working tables,

weighing scales, etc.

4. PROJECT COST – FIXED COST – WORKING CAPITAL (in Rs. ‘000)

 (Estimate for a Model Project)

a) Land & Land development (800 m2) 80.00

b) Building & civil construction (200 m2) 500.00
c) Plant and machinery 650.00
d) Misc. fixed assets 80.00
e) Pre-operative expenses 67.00
Total Fixed Capital 1377.00
Working capital margin 270.00
Total Project cost 1587.00
Total working capital required at 20% of 840.00
turnover

Means of Finance
- Promoter’s contribution 555.00
- Term loan 1032.00

5. PRODUCTION CAPACITY (Estimate)

250 kg of Instant Pickles/day (8 hr shift)

300 working days per annum
Optimum Capacity Utilization: 70%

6. TECHNOLOGY/MANUFACTURING PROCESS – Availability

CFTRI can offer the technology for Instant Pickles based on mango and lime, against
a fixed premium. The manufacturers have to take a license under FPO (Government
of India). For Technology and Technical assistance please contact

THE DIRECTOR,
CFTRI, MYSORE – 570 020
PHONE 0821-2514534
FAX 0821-2515453
E-MAIL: E-MAIL: ttbd@cftri.res.in
Webpage: www.cftri.com