PROJECT REPORT

In partial fulflllment of the

requirements For the award

to class of

AGRICULTURE (808)

Submitted by

Class XII

Batch 2023 -2024

Under the

guidance of Mr.C

mohan kumar

Teacher of agriculture

Cambridge public e-school

Introduction:
Established in the year 2002 at santhur , Krishnagiri,we “Murali
Pickles” are a Sole Proprietorship based firm, engaged as the
foremost Manufacturer of Citron Pickle, Mango Pickle, Garlic
Pickle, etc. Our products are high in demand due to their
premium quality and affordable prices. Furthermore, we ensure to
timely deliver these products to our clients, through this we have
gained a huge clients base in the market.

Uses of mango pickle:

It is used as palatable food materials. It is largely used in the
domestic food products during breakfast, lunch or dinner. It
can be easily transferred from one place to another place.
Types of pickle:
1.Mango pickle
2.Garlic pickle
3.Tomato pickle
4.Lemon pickle

5.Citron pickle :
1. gooseberry pickle

2. tomato garlic pickle

Benifits of pickle:
1)It helps in improving the digestion of the body
2)It reduces ulcers A good source of antioxidants Enhances
taste of the food

Land and building:

The proposed unit will function in a building owned by the
proprietor. The unit required a building area of 2500 Square
Feet. The land and building space is enough f o r proper carrying
out of activities of the unit.

Raw materials:
The important raw materials required by the units are Mango,
Lime, Ginger, Garlic, Pickle powder and Oil. All the raw
materials required for the unit is available in any quantity at
reasonable rate from local market. So there will not be any
scarcity for the availability of raw materials.
Exporting:
They are exporting for 7 districts.salem,Vellore,
Krishnagiri,dharmapuri etc.

Labour working:
Totally there are 50 workers working in that 20 members are
permanent workers.

Water:
The main water requirement for the unit is for drinking and
sanitation purpose of workers. There is enough well water
facility in the premises of the unit. Thus it can be concluded that
the location of the unit is blessed with all infrastructural
facilities.
Scope and manufacturing:
The proposed product of the unit is pickle. The pickles being
daily used food products, has a ready market always. Unlike past
all class of consumers, consuming readily available pickles from
market rather than making them in home. The unit proposed to
making good quality pickles at reasonable cost, therefore it can
easily establish its brands name in
market. The people now a days depending ready to eat pickles
due to factors like lack of time to make them, efforts involving in
preparing pickles. The promoter has experience in food product
business for last few years, and has good contact with various
markets, grocery shops, hotels etc. All these will enable him to
market the products without any dimculty. Thus by consideration
of all above factors, it can conclude that there is high scope for
pickles manufacturing units.

Market potential:
Mango pickle is an essential part of typical Andhra cuisine.
Whatever is the occasion, without pickle the meals course is not
complete. East and West Godavari districts are renowned for
preparation of the pickles at households. But the preparation of
pickles
became a Cottage industry providing livelihood to thousands of
women. Mango pickles and other mango products even mango
itself has a very good export as well as domestic
market.On an average, an Indian family consumes around 2
kilograms of pickle per year. As life is becoming fast and hectic,
people want readymade quality products that can provide them a
homemade taste. Now, almost every segment of the society
middle class, upper
middle class and rich class are looking for readymade food
options with good services. So, the market potential is like that
you can talk to almost anyone about your product. The better
is your service and taste; the better will be your growth
prospects.
Geographically, the global market for pickles is segregated to North America, Europe, Asia
Pacific, Middle East & Africa and Latin America. North America and Latin America
combined makes the most dominant region in the global market for pickles. This is
attributed to larger consumption of pickles among the consumers in North America due to
their differentiating taste and taste enhancing capabilities. Asia Pacific is anticipated to
witness the fastest growth rate during the forecast period owing to increased demand for
pickles among consumers as a savory product and also as food enhancers. Developing
nations such as China and India are showing substantial growth rate in this region.
Flow chart
Marketing strategy:
The increasing urbanization and income offers huge scope for
marketing of Pickles. Urban organized platforms such as
departmental stores, malls, super markets can be attractive

platforms to sell well packaged and branded dates.

Processors can also have tie-up with hotels, caterers and
restaurants for supply.

Different types of pickles:

Commercially available pickles are of two types:

1) Fermented pickles and

2) Unfermented pickles.

Fermented pickles are classified as:

a) Brine pickle

b) Oil pickle

c) Vinegar pickle

d) Sweet pickle
1. Brine pickle:

Salt cured pieces are freshened and preserved in fresh brine and vinegar.
For brine pickles minimum prescribed salt of 8 to 12 per cent is permitted.
Sometimes even 16 per cent salt is also added. Additions of spices help to
improve the flavor of brine pickles.

2. Oil pickles:

The salt stock is washed to reduce the salt to 5-6 per cent and covered with
oil.
Cured Mango, lime, gooseberry, chilies and mixed vegetables are pickled with
5 to 6 per cent salts. The contents are left for four to eight days with occasional
mixing. Edible oil is poured over the pickle to form a thick layer. Oil layer
creates an anaerobic condition.

3. Vinegar pickle:

The brine is drained from the salt cured product, excess salt is removed and
the material is kept in plain vinegar with 2 to 3 per cent salt for several
weeks. Vinegar is added to 1/3 of total product.

4. Sweet pickle:

Salt cured pieces are freshened and pickles are prepared with addition of
sugar or jaggery and selective spices. Salt concentration of 5 - 8 per cent and
sugar 40 - 60 per cent are added.

5. Unfermented pickles:

In some pickles such as lime, lemon, immature mango, pickles are

prepared without undergoing fermentation.
Manufacturing process for chilli pickle:
The Procedure for manufacturing of pickles is as below:

1) Vegetables

2) Preparation of fruits add

salt 3)Fermentation

4)Fill

5)Pack and seal

Preparation of fruits:

Fruit should be washed in clean water, peeled and the stones removed.
Stainless steel knives should be used to cut the fruit into uniform-sized
pieces. Most fruits are cut into small strips. Fruit should be as fresh as
possible and slightly underripe. Damaged, bruised or infected fruits
should not be used. Accurate scales are needed to make sure that the
correct amounts of ingredients are used each time. Two sets of scales
are needed - one with a large capacity for sugar and fruit and a smaller
set for the spices. For fermented pickles, the peeled fruit and vegetable
pieces should be held in a 2-3% salt solution to prevent
browning of the surfaces. For non-fermented pickles, vinegar, spices
andsugar are added before the mixture is heated. Oil is sometimes
added to the mixture.
Fermantation:
Prepared vegetables are placed in the fermentation container and salt or brine is added.
The vegetable pieces are weighted down so that they are submerged in the brine. The
vegetables and salt are placed in alternate layers until the container is three quarters
full. As a guide, 3kg salt is required for every 100kg vegetables. A container with a lid
should be used for fermentation. This is to maintain the temperature at the optimum
level and to prevent contamination from dust and insects. If brine is being used, a 15-20%
brine solution is prepared by dissolving salt in water. This is measured using a salometer
or brine hydrometer. A starter culture of juice from a previous fermentation may be added
to speed up the fermentation. The temperature and time of fermentation must be
carefully
controlled. The optimum temperature is 21°C. Fermentation begins as soon as a brine is
formed. It can be seen by bubbles of carbon dioxide gas that are given off by the bacteria.
Fermentation takes between one and four weeks depending upon the temperature, pH and
strength of the salt.

Measurement of salt concentration:

The concentration of salt in pickling brines can be measured using a brine hydrometer. A
sample of brine at 20°C is filled into a large clear glass or plastic cylinder and the