Preparation of pickles is an old art and a variety of these products are made in Indian homes. Pickling is the process by which fresh fruits and vegetables are preserved and with the addition of salt, chilly and spices, a tasty preparation known as "Pickles" is made. Pickles are also good appetizers and digestive agents. There are several varieties of pickles and they are consumed throughout the year by people from all walks of life. Unimaginable quantities of pickles are consumed round the year. On an average, each family consumes about 2 kgs. of pickles every year.. With addition of oil and water, fresh pickles can be made from these mixes.
The idea which we generate that is preparation of pickles. Pickling is the process by which fresh vegetables and fruits are preserved.
• To produce the dry pickle for those who have problem of acidity and callestrol.
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• To provide the best quality to customers.
• To provide pickle in different flavors.
The various types of pickles are lemon, pomelo, garlic & mango pickles. It is a type of business of manufacturing pickles.
Click to show "Pickles" result 17 Candied Pickle Garlic Pickle
Winter Pickle This pickle is for Christmas present
Click to show "Pickles" result 12
Oil Lime& Chilli Pickle Mango Mango pickle
Watermelon Rind Pickles
These are the pickles which will be manufacture by my company…so I made a business plan for launching these products..
Now I tell u about the detail of my plan …
Project implementation will take a period of 2 months. Break-up of the activities and relative time for each activity is shown below:
Scheme preparation and approval
SSI provisional registration
Sanction of financial supports etc.
Installation of machinery and power connection
Trial run and production
* Registration formalities:
1) Name of the director
2) 1 rashan card copy
3) Residence certificate
4) 2 passport size photo
5) 1 Application is to be fill
6) Certification of FPO
7) Certification of PFA
The plant will be located in srinagar keeping in view the availability of raw material is easily available there i.e easy available of lime, mango, fruits, vegetables, watermelon, electricity, power, skilled labour and transport facilities.
1.2 POLLUTION CONTROL
There is no major pollution problem associated with this industry except for disposal of waste which should be managed appropriately. So I will take the certificate of no Objection Certificate" from the State Pollution Control Board
1.3 MANUFACTURING PROCESS
In this the fully grown and fresh raw mangoes, lemons, watermelon and other fruits and vegetables are washed in water and then cut into the required sizes. Then these are cured by brining them for about 7-8 hours and are dehydrated in dryer. Simultaneously dry spices like red chillies, turmeric, mustard etc. are grounded separately and are mixed with cured and dried pieces of mangoes, lemons or other fruits and vegetables. Finally, we will pack it in polythene bags as per predetermined quantity (sales-mix) and sealed. Assuming weight loss due to dehydration would be in the range of 10% to 15%. The consumer has to soak this dry mix with the suggested quantity of water and oil for around 8 hours and the pickle is ready. The process flow chart is as under:
Washing and cutting of fruits and vegetables
2.1 Applications of pickles
Deep pickle mix is a dry mix which can be converted to pickle with the addition of water
and edible oil in the required quantity in about 8-9 hours.
Thus, this product is easy to pack, handle and transport.
3.1 MARKET POTENTIAL
Always on Time
Marked to Standard
The demand for pickles is on the increase both in the domestic and export markets. However, the deep pickle (dry) mix is a comparatively new concept. This may, however, become popular and acceptable due to various reasons e.g. better shelf life, possibility for addition of extra spices at the users end, relatively low cost of production, convenience in handling and reduction in volume of packaging and low transportation cost. Several varieties of dry pickle mix can be developed by using dehydrated mango, lime (lemon), green chillies, tomatoes, carrots, different types of leaves. This is an item of commercial importance that has to be further explored by better effort both in domestic/export markets.
3.2 Demand and Supply
Pickles have so much demand in the market. Customers take the pickles while they take their food. So the proper survey will be done before start this project. We decide to supply the pickles in the 4 DISTRICTS of Himachal Pradesh.
3.3 Marketing Strategy
This concept would appeal to many consumers especially the urban and semi-urban middle, upper middle class and rich families. Apart from neat and clean product and hassle-free packing, the consumers can have different varieties at different times without bothering about storage of many varieties of ready pickles. Restaurants, small eateries and road-side dhabas would also prefer it as they need not store their requirements for a longer period, savings in investments and storage space and cleanliness. Thus, pickles would certainly appeal to certain segments of consumers and they need to be approached for market analysis. The publicity and placement of products must be planned systematically. A combination of consumer packing and bulk packing may also be thought of.
3.4 Target customer
My target customers will be road-side dhabas, restaurants, small eateries, shops and tourists which comes from the different part of the world
Land and Building
The cost of land is 5 lakhs.
A readymade shed of around 60 sq.mtrs be bought to save on capital cost of land. This may cost Rs. 2.50 lakhs. Production area would need around 30 sq.mtrs. and storage and packing area would occupy the remaining space.
Proposed production capacity would determine the requirement of machines. Assuming rated capacity of 15 tons per year with 300 working days and 1 shifts per day, following machines are used:
• Electrically Operated Tray-dryer with 48 trays =1 75,000
• Spice Grinding Mill =30,000
• Frying Pans, knives and cutters, utensils, etc. = 20,000
• Weighing-scales and Heat sealing machines =20,000
• Packing Machine = 3000
• Total 2,48,000
Some other assets like furniture and fixtures, plastic crates & tubs, working tables, storage racks etc. shall also be required for which a provision of Rs. 42,000/- is adequate.
Preliminary & Pre-operative Expenses
Many expenses shall have to be incurred prior to commercial production like market survey, registration, establishment and administrative expenses, trial run expenses, interest during implementation, travelling etc. A provision of Rs. 70,000/- should be adequate.
Financial assistance in the form of grant is available from the Ministry of Food Processing Industries, Govt. of India, towards expenditure on technical civil works and plant and machinery for eligible projects subject to certain terms and conditions.
Raw and Packing Materials
Many materials like raw mangoes, lemons, green chillies, carrots etc. shall be required. Since except green chillies and lemons, all other products are available only during certain seasons, they should be cured and dehydrated during the season and stored properly for use during off-season. Dry spices like red chillies, turmeric, mustard etc. are available round the year and quantity required is also very small. Printed polythene bags will be required for packing for which proper arrangement has to be made.
Inventory and Suppliers
Inventory- We will take 1700 kg p.m. of fruits and vegetables as our raw material.
Suppliers- Our suppliers are local farmers who provide us fruits and vegetables.
Workers Salary (p/h)
• Skilled Workers- 2 5000
• Helpers-2 2500
• Salesman-2 3500
• Total 22000
TENTATIVE IMPLEMENTATION SCHEDULE
Activity Period (in days)
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Application and sanction of loan 15
Completion of civil work and placement of orders for machinery 15
Erection, installation and trial runs 10
Cost of the Project & Means of Financing
• Item Amount (lakhs)
• Land- 5.00
• Building- 2.5
• Machinery- 2.48
• Miscellaneous Assets- 0.42
• P&P Expenses- 0.70
• Working Capital Margin and other contingencies- .90
• Raw material and selling expenses- 3.00
• Total 15.00
• Means of Finance
• Promoters' Contribution- 5.00
• Term Loan from Bank/FI- 10.00
• Total- 15.00
• Debt Equity Ratio 2 : 1
• Promoters' Contribution 33.33 %
It is calculated @ 14% per annum on bank finance for working capital. On term loan, it is computed @ 12% per annum.
It is calculated on WDV basis @ 10% on building and 20% on machinery and miscellaneous assets.
Production Capacity & Build-up
As against the rated capacity of 30 tonnes per year, the plant is assumed to operate at 50% in the first year as marketing and product acceptance would take some time. Second year onwards, it is assumed to be 70%.
Sales Revenue at 100%
Assuming selling price of Rs. 90,000/- per ton, sales income for 15 tonnes would be Rs. 13.5 lakhs.
Raw and Packing Materials Required at 100% (Rs. in lacs)
• Product Qty. Price/Ton Value (Tonnes) (Rs.)
• Raw Mangoes, Lemons,
• Carrots, etc. 20 10,000 2.0
• Salt & Spices -- -- - - 1.0
• Plastic Bags, - - .30
• Total 3.30
Total cost at 100% activity level would be Rs. 80,000/year
Creating awareness amongst the consumers will require publicity. Retailers will have to be given trade discounts. There will be transportation costs as well. Hence, a provision of 20% of sales value is made every year.
No. Particulars 1st Year 2nd Year ( Rs. In lakhs)
A Installed Capacity ---- 30 Tonnes ---
Capacity Utilisation 50% 70%
Sales Realisation 13.50 18.90
B Cost of Production
Raw and Packing Materials 3.30 4.50
Utilities 0.40 0.56
Salaries 2.5 3.00
Stores and Spares 0.12 0.24
Repairs & Maintenance 0.18 0.30
Selling Expenses @ 20% 2.4 3.36 Administrative Expenses 0.24 0.36
Total 9.14 12.32
C Profit before Interest & Depreciation 4.36 6.58
Interest on Term Loan 0.70 0.70
Interest on Working Capital 0.55 0.96
Depreciation 0.40 0.44
Profit before Tax 2.71 4.48
Income-tax @ 20% 0.54 0.89
Profit after Tax 2.17 3.59
Repayment of Term Loan -- 1.0