Known by various names across the country – Uppinakaayi in Kannada, Pachadi in Telugu, Urukai in Tamil, Uppillittuthu in Malayalam, Loncha in Marathi, Athanu in Gujarati and Āchār in Hindi – pickle making, as a tradition, goes back thousands of years.
Pickles in India are of three basic types: Those preserved in vinegar; those preserved in salt; and those preserved in oil. In India, oil is a popular medium used for pickling. The process of pickling is one of the best ways to preserve a food item. Once preserved, the pickled food will not need refrigeration, and so it travels well, making it ideal for long-distance journeys.
- Widely consumed the product and has a ready market
- Does not require any special infrastructure for storage
- Easy availability of raw ingredients
According to a report published in March 2018, the global pickles and pickle products market is expected to register a CAGR of 3.2% during the forecast period, 2018 to 2023. There is a moderate level of competition in the global market as the industry is very scattered. Pickles by regional players using local products are preferred in the market. It is relatively easy for new entrants due to the trend of customer shifting from one brand to another. Some of the popular brands in India include Aachi Foods, MTR Foods, Neo Foods & Craft Foods.
Fully matured fresh vegetables, fruits, are washed and cut into required sizes and add salt, mirch, oil and other ingredients in required quantity. The prepared fresh pickles to be cured for a week and packed in different sizes with labeling and dispatched for a market.
“Pickling process in India differs from other regions mainly due to additional spice mixture added to them post anaerobic fermentation.”
Basic steps followed in Indian Pickle Manufacturing:
Current Market Trends
Pickle and pickle products vary as per local taste and preferences and thus, many international, as well as regional players, are succeeding in this market.
The market is largely influenced by factors such as health benefits, taste enhancement and demand of food complimentary products.
The rising popularity of non-GMO, organic pickles and the introduction of innovative products with better taste and targeting health concerns are exploitable opportunities in the pickles and pickle products market.
A small-scale pickle manufacturing plant, with the estimated batch production of 500 kg, will require a building area of 2500 square feet. The machinery for the same will cost around INR 35, 00, 000.
Popular Pickles in India
Some of the popular Indian pickles are:
- Chukh- Originally from Himachal Pradesh, it is a red, fiery, chutney pickle is only for those who dare chilies.
- Mango Pickle- Every Indian state has its own mango pickle to flaunt.
- KolhapuriThecha- A chutney pickle, originated in Maharashtra, is considered the spiciest pickle sauce in the South West region.
- Baahgaaz and bhootjolokia (bamboo shoot and king chilli) pickle- King chilli, grown in Assam, is the main ingredient used to make this pickle.