Vegetable / horticulture products
Green pepper in brine
TECH-NFIC-104
Record type
Product / SKU
Product category
Vegetable / horticulture products
Popularity
Low Demand
Machinery available at NFIC
Partially
1. Raw materials / commodities
COM-031
Green Pepper / Pepper
NF availability: Availability: Moderate and specialised. Source districts: Alluri Sitharama Raju and Parvathipuram Manyam, often within coffee/forest-produce systems. ODOP: No black-pepper ODOP in AP; ASR ODOP is coffee and Parvathipuram Manyam is minor forest produce. Manufacturing decision: Consider only as part of a multi-spice/coffee-belt unit unless annual pepper volume is verified. Drying, grading and mould control are essential.
2. NFIC machines required
NFIC-KUP-U01-05
Manual 7 Plate Filter Press
Use: Filter press
Open machine page →
NFIC-KUP-U02-01
3 In 1 Polishing Machine (Cleaning & Grading)
Use: Grading machine
Open machine page →
NFIC-KUP-U03-04
Ribbon Blender for Powder Mixing
Use: Mixer
Open machine page →
NFIC-KUP-U04-03
Chopper Cutter (Multipurpose Slicing Machine)
Use: Destalking machine
Open machine page →
NFIC-KUP-U07-02
Weighing Machine (Scale)
Use: Weighing machine
Open machine page →
NFIC-KUP-U07-04
Plastic Tubs
Use: Holding tank; Storage tank; Plastic carboy
Machine is mapped to this product · no separate public machine page
3. How the product is made
?
Use sound immature green peppercorns; remove stalks and wash.
Validated
Parameters: Uniform maturity and absence of blackened/decayed berries.
?
Apply the selected blanching/preservation pretreatment.
Validated
?
Prepare food-grade salt/acid solution according to the validated formulation.
Validated
Parameters: Measure actual salt concentration and acidity.
?
Fill peppercorns and covering brine into suitable containers.
Validated
Parameters: Control drained weight, fill ratio and headspace.
?
Apply the validated thermal/acidified process and storage regime.
Validated
Parameters: Measure equilibrium pH/salt after penetration; fresh brine values alone are insufficient.
4. Financials and Unit economics
Selling price
₹75.00
per jar
Variable cost to make one jar
₹39.03
Money left per jar
₹35.97
Before shared/fixed costs
Minimum production to cover costs
2 batches/month
Whole batches required
At 8 batches/month
₹1,11,080 profit/month
Money required to start
₹4.33 lakh
1. What will I produce and sell?
Raw material used in one batch (kg)
50.00
Finished product from one batch (kg)
92.00
Jars produced from one batch
460 jars
Selling price per jar
₹75.00
Planned production
8 batches/month
Jars available for sale/month
3,680 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
₹9,000.00
Other ingredients
₹255.00
Packaging material
₹5,700.00
Production/helper labour
₹1,500.00
Transport / logistics
₹500.00
Other production costs
₹1,000.00
Total variable cost per batch
₹17,955.00
Sales from one batch
₹34,500.00
460 jars × ₹75.00
Variable cost of one batch
₹17,955.00
Money left from one batch
₹16,545.00
Available to pay shared/fixed business costs and thereafter become profit.
Money left per jar
₹35.97
Before shared/fixed costs.
3. NFIC Facility Cost
The fixed/shared cost of using NFIC
NFIC facility charge
₹21,280/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
₹2,76,000
Main raw material
₹72,000
Other ingredients
₹2,040
Packaging
₹45,600
Production/helper labour
₹12,000
Transport / logistics
₹4,000
Other variable costs
₹8,000
Total variable costs
₹1,43,640
Money left after variable costs
₹1,32,360
NFIC fixed/shared facility cost
₹21,280
Estimated monthly profit
₹1,11,080
At 8 batches per month, estimated profit is ₹1,11,080 per month.
5. How many batches do I need to sell?
Below break-even
1 batches
Sales: ₹34,500
Loss: ₹4,735
BREAK-EVEN
2 batches
Sales: ₹69,000
Profit: ₹11,810
Above break-even
3 batches
Sales: ₹1,03,500
Profit: ₹28,355
You should produce and sell at least 2 batches per month to cover your costs.
Every additional batch sold after this adds approximately ₹16,545 before any other unforeseen expenses.
6. What happens if I produce more?
1 batches/month
₹4,735 loss
2 batches/month
₹11,810 profit ← Break-even crossed
3 batches/month
₹28,355 profit
4 batches/month
₹44,900 profit
8 batches/month
₹1,11,080 profit
11 batches/month
₹1,60,715 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
₹2,66,233
Other startup requirements
₹1,67,000
Total startup money required
₹4,33,233
Why is ₹2.66 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 39 days
Estimated total money required to start and operate the business
₹4.33 lakh
5. Branding, packaging & labelling
Packaging & labelling guidance
| Pack size | Retail: 100 g / 200 g drained product; declare total net quantity separately; catering: 1 kg drained. |
|---|---|
| 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.
- List brine ingredients/preservatives and validated after-opening refrigeration.
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.
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
- Brine-compatible glass jar with corrosion-resistant lined cap, or validated lacquered can/process-rated pouch. Ensure container and liner resist salt/acid; reuse glass only after inspection and validated cleaning.
- State green pepper in brine; declare both net quantity and drained weight as applicable.
- Container closure and brine alone do not establish shelf stability.