Vegetable / horticulture products
Pickles & chutneys
TECH-NFIC-012
Record type
Product / SKU
Product category
Vegetable / horticulture products
Popularity
Very High Demand
Machinery available at NFIC
Partially
1. Raw materials / commodities
No publishable commodity links found.
2. NFIC machines required
NFIC-KUP-U03-02
Single Head Pulveriser 7.5 HP — White Powder with Starter
Use: Spice grinding mill
Open machine page →
NFIC-KUP-U03-09
Vertical Band Sealer SS FRB 770
Use: Sealing machine
Open machine page →
NFIC-KUP-U04-02
Solar Dryer
Use: Mechanical dryer
Open machine page →
NFIC-KUP-U06-04
Electric Pickle Making Machine
Use: Mixing unit
Open machine page →
NFIC-KUP-U07-04
Plastic Tubs
Use: Containers and stainless steel knives. uxiliary equipments:
Machine is mapped to this product · no separate public machine page
3. How the product is made
?
Choose sound fruit at the required maturity; reject mouldy, rotten or fermented fruit.
Validated
Parameters: Record variety, ripeness and incoming soluble solids.
?
Wash with potable water; remove peel, stones/seeds and inedible parts.
Validated
Parameters: Use hygienic food-contact equipment; keep peel/waste away from prepared pulp.
?
Cut/grade pieces and use the selected salt/acid/oil or fermentation process.
Validated
Parameters: Measure salt and equilibrium acidity; oil coverage alone is not preservation.
?
Pulp/chop ingredients, combine with spices/sugar/acid and cook to recipe consistency.
Validated
Parameters: pH, solids, viscosity and ingredient ratio.
?
Apply the validated product-specific preservation and jar/pouch filling sequence.
Validated
?
Check pack integrity and verify stability in the intended storage condition.
Validated
Parameters: Equilibrium pH, yeast/mould and leakage; do not transfer one pickle recipe to all vegetables.
4. Financials and Unit economics
Selling price
₹67.50
per jar
Variable cost to make one jar
₹41.15
Money left per jar
₹26.35
Before shared/fixed costs
Minimum production to cover costs
2 batches/month
Whole batches required
At 10 batches/month
₹59,560 profit/month
Money required to start
₹4.05 lakh
1. What will I produce and sell?
Raw material used in one batch (kg)
50.00
Finished product from one batch (kg)
69.50
Jars produced from one batch
278 jars
Selling price per jar
₹67.50
Planned production
10 batches/month
Jars available for sale/month
2,780 jars
Assumption: All saleable production is sold at the indicated selling price.
2. How much does one batch cost?
Variable costs — these increase when you produce more
Main raw material
₹1,500.00
Other ingredients
₹4,815.00
Packaging material
₹3,124.00
Production/helper labour
₹1,200.00
Transport / logistics
₹450.00
Other production costs
₹350.00
Total variable cost per batch
₹11,439.00
Sales from one batch
₹18,765.00
278 jars × ₹67.50
Variable cost of one batch
₹11,439.00
Money left from one batch
₹7,326.00
Available to pay shared/fixed business costs and thereafter become profit.
Money left per jar
₹26.35
Before shared/fixed costs.
3. NFIC Facility Cost
The fixed/shared cost of using NFIC
NFIC facility charge
₹13,700/month
This includes:
- use of NFIC machinery / shared facility
- electricity, fuel and water
- machine-operator cost
You do not need to separately add electricity or machine-operator cost.
4. Will I make a profit?
Monthly Income Statement
Sales income
₹1,87,650
Main raw material
₹15,000
Other ingredients
₹48,150
Packaging
₹31,240
Production/helper labour
₹12,000
Transport / logistics
₹4,500
Other variable costs
₹3,500
Total variable costs
₹1,14,390
Money left after variable costs
₹73,260
NFIC fixed/shared facility cost
₹13,700
Estimated monthly profit
₹59,560
At 10 batches per month, estimated profit is ₹59,560 per month.
5. How many batches do I need to sell?
Below break-even
1 batches
Sales: ₹18,765
Loss: ₹6,374
BREAK-EVEN
2 batches
Sales: ₹37,530
Profit: ₹952
Above break-even
3 batches
Sales: ₹56,295
Profit: ₹8,278
You should produce and sell at least 2 batches per month to cover your costs.
Every additional batch sold after this adds approximately ₹7,326 before any other unforeseen expenses.
6. What happens if I produce more?
1 batches/month
₹6,374 loss
2 batches/month
₹952 profit ← Break-even crossed
3 batches/month
₹8,278 profit
4 batches/month
₹15,604 profit
10 batches/month
₹59,560 profit
13 batches/month
₹81,538 profit
More batches sold → the fixed/shared NFIC cost gets spread over more production → monthly profit improves.
7. How much money do I need before starting?
Startup & Working Capital Requirement
Money needed for day-to-day business
₹2,58,357
Other startup requirements
₹1,47,000
Total startup money required
₹4,05,357
Why is ₹2.58 lakh needed for day-to-day business?
Raw material, ingredients, packaging and other expenses have to be paid before all the money from customers comes back.
Working-capital cycle: approximately 54 days
Estimated total money required to start and operate the business
₹4.05 lakh
5. Branding, packaging & labelling
Packaging & labelling guidance
| Pack size | Retail: 100 g / 200 g; family: 500 g; catering: 1 kg. |
|---|---|
| Label copy status | Ready |
Packaging, labelling & compliance guidanceRead one box at a time.
Retail label essentials
- Before printing, check the applicable rules/exemptions for: true food name; ingredients in descending order; additives; prescribed nutrition panel; veg/non-veg symbol; allergen statement; manufacturer/packer/brand-owner details and applicable FSSAI logo/licence number; net quantity; MRP inclusive of taxes and consumer-care details; batch/lot; manufacture/packing date and expiry/use-by as applicable; storage and preparation instructions.
- Check Legal Metrology declarations, type size and unit-sale-price applicability for the final pack.
- Mandatory information must be in English or Hindi; add clear Telugu for rural AP buyers.
Product name, origin & marketing claims
- Put a simple descriptive food name beside the brand, with the actual variant and net quantity prominent.
- Use honest local-origin/FPO statements backed by records.
- Technology titles in column C are not approved marketing claims.
- Do not imply CFTRI or FSSAI endorses the brand.
- A QR recipe/traceability link is optional and cannot replace mandatory on-pack information.
Ingredients, allergens & cross-contact
- Review every ingredient and processing aid/carrier, including compound seasonings and shared machinery.
- Use the prescribed separate allergen statement when applicable; exemptions exist, including where the product itself is the allergen.
- “May contain” follows a genuine cross-contact assessment and is not a substitute for segregation.
- Milk is an allergen even in a vegetarian food; egg changes veg/non-veg status.
- Do not assume millet/buckwheat foods are gluten-free.
- FSSAI Labelling and Display Regulations, 2020; Version VIII, 09-Sep-2025. Primary regulatory baseline for retail/non-retail labels, allergens and ingredient-specific declarations.
Nutrition & claims
- Nutrition values and claims must match the final recipe, legal calculation/testing basis and serving instructions.
- Check permitted exemptions rather than printing invented values.
Shelf life, storage & after-opening
- Best-before alone is not a universal substitute for expiry/use-by.
- Establish shelf life on the real product/package using safety, sensory and relevant moisture/rancidity/culture tests under intended distribution conditions.
- No expiry duration is supplied in this workbook.
- Print a validated after-opening period where needed, not “consume soon” as the only control.
- Give recipe quantity and after-opening storage/use period based on validation; use a clean dry spoon.
FSSAI licence, certifications & marks
- Obtain the applicable FSSAI registration/licence and product-category permissions before food manufacture/sale; it is not a product-quality endorsement.
- Ordinary food rows do not establish a separate mandatory certification merely because they use millet or local produce.
- ISO 22000/HACCP certification, retail barcodes and trademark registration are not universal food-label prerequisites, though a buyer may require them.
- Never display BIS/AGMARK/organic/vegan/+F/other marks without qualifying and obtaining the relevant authorisation where required.
- Special-category rows explicitly need further review.
Preparation / use instructions
- Name the pickle, sauce or cooking paste precisely.
Regulatory references
- FSSAI Packaging Regulations, 2018; Version V, 02-Apr-2025. Food-contact compliance and Schedule IV indicative package families. Specific pack sizes and sustainability trade-offs in D/E are recommendations, not prescribed by this source.
Other important guidance
- Food-grade glass jar with compatible lined closure and tamper evidence; alternatively a food-grade plastic jar/pouch specifically rated for the actual filling process and oily/acidic food. Returnable glass is worthwhile only with an economical collection, inspection and validated washing system.
- Declare oil, salt, spices and permitted preservatives/additives.
- Sealed packaging or oil cover does not establish ambient safety.