FY2019

Cancel Next
Fish or Prawns have very limited shelf life and
they need to be processed immediately to
preserve them for a longer period.

Making pickle, is made properly under

hygienic
conditions adding requisite quantity of salt,
spices and preservatives, would have shelf
have shelf life of around 8 to 10 months.

Back Next
Pickling is also known as brining or corning, is the process of
preserving food by anaerobic fermentation in bring to produce lactic
acid, or marinating and strong it an acid solution, usually vinegar
(acetic acids). The resulting food is called a pickle.
This procedure gives the food a salty or sour taste. In south Asia,
Edible oil is used as the pickling medium with vinegar.

Another distinguish characteristic is a PH less than 4.6 which is

sufficient to kill most bacteria. Pickling can preserve perishable foods
for months. Antimicrobial herbs
& spices, such as mustarded seed, garlic, cinnamon or loves, are often
added. If the food contains sufficient moisture a pickling brine may be
produced by simply
adding dry salt.

Like any other vegetable or fruit, fish/Prawn pickle is also table

enriches and is becoming popular amongst non vegetarians.
Back Next
Pickles have become an important ingredient of the Indian diet and
they are prepared from fruits & vegetables across the country. They
are table enriches and are consumed along with main course as well
as many snacks. Pickle made from fish or prawn would also fall in the
same category but its consumption would be limited only to non
vegetarian.

The defense purchase department of the government of India also

requires a sizeable quantity of processed fish product for supplying to
the various
departments canteens and offices mess Establishment. There is a
good demand for fish / Prawns pickle in foreign countries also.

Moreover, The domestic market for these pickles is huge. Placing the
product in supermarkets and dealers through distribution network
who be a boon in terms of sales and product penetration to larger
segment of consumers apart from exports.

Back Next
 Basis and
Presumptions
No. of shifts working - Two (Morning,
Afternoon)

No. of days working in a year - 300 days

Margin money - 30 %

Labour and wages - As per the prevailing

rates in the area
Marketing Strategy
There are very few notional brands and bulk of the
market is controlled by the local manufactures.
 Rival Market Brands
Brand Variant Weightage price Package
Pickleshickle chicken 200 500 bottle
my village chicken 300 450 bottle
Jude's chicken 150 125 pouch
Arko's chicken 200 320 bottle
Baria's chicken 400 480 pouch
Eatalish delight chicken 150 190 bottle
Keya prawn 270 225 bottle
keya fish 270 170 bottle
double horse prawn 500 240 bottle
double Horse fish 500 185 bottle
double horse fish 200 80 pouch
double horse mutton 400 220 bottle
fazlani prawn 285 190 bottle

konaseema fish(korameenu) 1000 1200 pouch

konaseema fish 250 185 pouch
Gold wine pvt ltd chicken 500 350 pet
keya chicken 250 200 bottle
yumbee chicken 250 180 pet
Demands for ready to serve fish products is increasing in
the North-East.

Apart from individual households, hostels, restaurants,

roadside eateries, canteens, etc. are bulk consumers.

Proper placement of products, attractiveness and

promotional activities.

Proper placement of products, attractive point of sale

publicity and handsome commission to retailers shall be
the critical aspects.

Selection of distributors based on their financial

background, Logistic support and network in the market
apart from his own manpower has to be closely monitored.
 Land (100 Sq.Ft)  Building (Shed)

10 Lakhs 5 Lakhs

Total Amount -- 15 Lakhs

S.No Particulars Rates Quantity Amount
1 Fermentation Container 50000 3 1,50,000.00
2 Plastic Buckets 200 20 4,000.00
3 Food Grade Plastic 1000 8 8,000.00
Containers
4 Weighing machine 4000 1 4,000.00
5 Glass Bottles 300 20 6,000.00
6 Packing Machine 3,00,000 1 3,00,000.00
7 Shrink Tunnel 2,50,000 1 2,50,000.00
8 SS Knives 300 15 4500.00
TOTAL 7,26,500.00