Chapter :- 1

Introduction

The process of preservation of food in common salt or in

vinegar is called as pickling. Spices and edible oil also may be
added to the product.

Pickles are of various kinds are known

throughout the India and many parts of the world. Some typical
Indian pickles made from mango, lime, turnip, cabbage, cauliflower,
etc., have become popular in several countries. There is a wide and
growing export market for these products which are associated with
the well known Indian condiments.
Pickles are good appetizers and add to the palatability of a
meal. They aid digestion by stimulating the flow of gastric juice.

Specification of pickle :-

Parameters

Specification

Salt concentration

5 to 20 %

Acidity

1.5 to 2 %

1.1 Lime :Citrus is the worlds leading tree fruit crop. It is a crop
adaptable to wide range of soils, terrain, planting and cultural
arrangements and 100 nations reported citrus production in
1890(Rritz,1984).
Citrus occupies about 9% of the total land under varius
fruits in India. The most important commercial citrus in India is
the Mandarin orange followed by the sweet oranges and acid
limes, however citrus production in world is increasing factor
than consumption and population which is cause for some
concern in the industry.
It is believed that

most of the species under genus

citrus are native to tropical and sub-tropical regions of

Southeast Asia, particularly, India, China and in region between
these two countries. The north eastern region of India is
considered as one of the natural homes of citrus at least for few
species.
Major citrus species are as follows;
1. Mandarin
2. Orange group
3. Acid group
2

Acid group :Citrus aurantifolia

Sour lime :- Limes are important member of the true citrus family
and native to southeast Asia (India). It is difficult to determine when
lime was frist taken into cultivation

A highly polyembryonic, distinctive species of great

commercial importance. Tree is small, bushy with small but
sharp spines,

leaves small with narrowly winged potioles

flowers and fruits small, fruits round to oval, maturing

irregularly throughout the year, greenish in colour and juice
highly acidic. Seed small, smooth and cotyledons hitish. The
Kagzi lime is the most important commercial cultivar is highly
susceotible to tristeza virus and bacteril cankar disease.

1.2 Varieties of lime :Following are the different verities of limes,

1. West Indian lime
2. Acid lime
3. Pramalini and Vikram
4. Kaghzi nimbu (India)
3

5. Mexican lime
6. Indian sweet lime
7. Sai sharbati
8. chakradhar
9. PKM -1
1.WEST INDIAN LIME :This cultivar is grown in large scale in India, Mexico, Florida,
and Brazil. It is popularly known as Kagzi lime in India.(Bhattacharya and
Baruah, 1998). These fruits are small, round, greenish yellow at maturity;
flesh colour greenish yellow, highly acidic; seeds moderate in number,
small polyembryonic.
2. Pramalini and Vikram :These cultivars have been developed through colonel
selection at at Marathwada Agriculural University, Parbhani, India.
3. PKM-1 :This cultivar has been evolved through intensive screening of
acid lime clones at Periyakulum, India. Fruits are large and juicy. Trees
bear heavily.

4. Seedless :This late maturing cultivar is a new selection made in

Himachal Pradesh in India. Fruits are oblong; rind, thin, tight, color,
primerose yellow at maturity.
5.Tahiti Lime :- ( C. latifolia)
This is believed to have been introduced from Tahiti to
California, Florida and in other citrus growing regions. In India, it is grown
mainly in southern region. Fruits are medium, abovate-oblong, base and
apex roundish; rind thin, tight, smooth, color pale lemon-yellow at
maturity; pulp pale greenish-yellow, juicy, acidic; normally seedless.
(Bhattacharya and Baruah, 1998)

1.2 Production scenario of Fruits & Vegetable :The agro climatic conditions of our country ideal for
agricultural and horticultural crops. Our countrys economy is also
predominantly agrarian. Agriculture supports 64% of workforce and
earns 19% of our exports. India is the largest producer of fruit in the
world (46 million tones) with a global share over 10% and the second
largest producer of vegetables (80 million tones) with a global share
of over 15%. India is the largest producer of banana (15% of the
world production) and Mango (59% of the world production).

The production of major fruit in India :Total fruit produced in the world is 4, 13,932 MT, total fruit
produced in India 43,000 MT, India share total world 9.8 MT the
world. Mango produced in the India 12,00 MT, Banana 10.200 MT,
Pineapple 1,100 MT, Guava 620 MT Apple 1,200 MT, and Grapes 700
MT and Orange 2,000 MT.

1.2.1 Area & Production of fruits in India :-

SR. NO.

FRUIT CROPS

AREA

PRODUCTION

(HECTAR)

(MT)

1.

Apple

238.3

1047.4

2.

Banana

490.7

16813.5

3.

Citrus

526.9

4650.5

4.

Grapes

44.3

1137.8

5.

Mango

1486.9

10503.5

6.

Papaya

60.5

1666.2

1.2.2 Processing scenario of fruits and vegetables in India &

Abroad :6

Fruit and vegetable processing in world

S.R.No

Country

Percentage processed

Malaysia

83%

South Africa

80%

Philippines

78%

Thailand

72%

Brazil

70%

U.S.A

65%

India

2-3%

An attempt has been made in this study the current status of

fruit and vegetable processing in India and its emerging trend to
identify the constraints experienced by fruits and vegetable
processing Industry and to suggest policy measure for strengthening
the network of this industry in India
The revealed that only 2-3% of total production is commercially
processed in India. The area and production incased during 1987-88
and 2004-05, but yield of these crops are quit low in comparison to
yield obtained in developed countries.
The processing of fruit and vegetable is estimated to be around
2.2% of the total production in India(2006-7).The measure processed
items in the fruit and vegetable segment are fruit pulp and juices,
fruit based ready to serve beverages, canned fruit and vegetable, jam,
squashes, pickle, chutneys and dehydrated fruits and vegetables.
7

Percentage of production of processed fruit and vegetable:Sr.No

product

percentage

Fruit juice and pulp

27

Jams and jelly

10

Pickles

12

R.T.S Beverages

13

Synthetic syrup

08

Squash

04

Tomato product

04

Canned vegetable

04

other

18

(WWW.mofpi.nic.in)

Exporters Of Fruit & Vegetables :(Quantity in MT, Value in Rs Mn)

Processed Products

2001-02

2004-05

CAGR

Quantity

Value Quantity Value Quantity Value

Dried & Preserved Vegetables

209157.8

5371.5 351034.3 7657.5

18.8

12.5

Mango Pulp

76735.18

2413.4

3008.6

5.8

7.6

Pickles & Chutney

38758.97

1203.4 67193.29 1205.8

20.1

0.1

61332.39

2017.4

2755.3

9.6

10.9

385984.3

11005.7 589976.7 14627.2

15.2

9.9

OtheProcessed Fruits &

Vegetables
Total

90988.6

80760.5

(Source: Ministry of Food Processing Industries, Annual Report 2005-06)

1.2.3 Lime Production :Limes are grown in abundance in tropical and subtropical
countries. India contributes overall 16% of worlds lime production.
India ranks 2nd in lime production, followed by Mexico 14.5%,
Argentina 10%, Brazil 8% and Spain 7%.
Limes are widely grown in West indies. India has also been
known to small sweet lime with greenish yellow rind and non-acidic

juice. Lime is an essential ingredient in Southeast Asia, Mexico, Latin

and America.

1.4 Background
1.4.1 Criteria to produce product :Limes are grown on large area in Maharashtra, it is also also
grown on large scale in Marathwada, but in Marathwada region
there are very less lime processing plant. Hence the lime pickle
product is selected.

1.4.2 Nutritional importance :Limes are the richest source of Vit C. These are also a good
source of minerals and other vitamins. Limes help to absorb food iron
and increase the hemoglobin in blood. Lime juice also helps in fatty
degeneration of arteries. It helps to build the bodys natural defense
and reduces duration of treatments.
1.4.3 Nutritional composition of lime (per 100 gm) :Protein

0.42 gm

Fiber

0.40 gm

Moisture

90.79 gm

Carbohydrates

8.42 gm

Lipid

0.07 gm
10

Cholesterol

O0 gm

Energy

25 Kcal

1.4.4 Vitamins :Vit C

30 mg

Vit B2

0.142 mg

Vit B6

0.038 mg

Vit E

0.22 mg

Vit A

50 IU

1.4.5 Minaral content :Calcium

14 mg

Potassium

17 mg

Phosphorus

14 mg

Sodium

02 mg

Iron

0.09 mg

1.4.6 Methods of Lime Pickle preparation :There are three methods of preparation of lime pickle.
These are as follows,
1. Preservation by salt
2. Preservation by oil
11

3. Preservation by vinegar

1.4.7 Preservation by salt :Salt improves the taste, flavor and hardness of tissue of
vegetable and controls the fermentation. Salt concentration 15% or
above prevent microbial spoilage. This method of preservation is
generally used only for vegetables which content very less little sugar
and hence sufficient lactic acid cannot form by fermentation to act as
preservation.

1.4.8 Project area :The present project on production of Lime Pickle was carried
out in pilot plant, Department of Food Science and Technology,
Sau. K.S.K alias KAKU College of Food Technology, Beed.

1.5 Objectives :1. To produce valuable product from lime i.e.Lime Pickle.
2. To identify the business opportunity in local market.

12

Chapter 2
Materials and Method :2.1 Raw material :2.1.1 Limes, Salt, Spices were procured from local vegetable market of Beed
2.2:-Materials required:Cutting knife, dishes, Spoons, frying pan, PET bottles, storage barrel.
2.3 Method:Preservation by salt

2.3.1 flow chart :Selection of Limes

Washing

Cutting into 4 pieces

Squeezing out juice from amount of limes

13

Roasting of spices

Grinding

Mixing Spices with juice and salt

Filling in barrel for pickling for 4-5 days

Packaging in PET bottles

Storage

14

2.4 RECIPE :-

Ingredients

Quantity

Lime

10 kg

Salt

1.5 kg

Red chili powder

150 gm

Cinnamon

100 gm

Cardamom

100 gm

Cumin

100 gm

Black pepper

100 gm

Clove

50 in no.

2.5 Standard specification of lime pickle :-

Parameters

Specification

Salt concentration

5 to 20 %

Acidity

1.5 to 2 %

15

Chapter :- 3
Marketing and facility

3.1 Product phase :-

We prepared product firstly on trial base and that product was

stored for 15 days at storage department of college. Product was
analyzed time to time during storage period and during storage not
observe any defects in prepared product. After that we were gone to
produce product on large scale.

3.2 Cost estimation :-

3.2.1 Observation :-

Material

Quantity

Limes

100 kg

Salt

15 kg
16

Cinnamon

1.5 kg

Cardamom

1.5 kg

Cumin

1 kg

Black pepper

1 kg

clove

130 in no.

Product

118 kg

waste

1.5 gm

3.2.2 Yield of product :-

Weight of product
Percent yield =

X 100

Weight of ingredients

11800
100 + 15 + 5

= 98.33.

17

3.2.3. Waste :Weight of waste

Percent waste =

X 100
Weight of product

1.5
118

1.5

3.2.4. Product cost :-

A. raw material cost :-

100 kg limes =Rs 2000 /15 kg salt = Rs 150 /18

All spices = Rs 1700 /-

TOTAL

= Rs 3850 /-

B. packaging cost :555 PET bottles (250gm capacity) = Rs 5550 /555 labels = Rs 555 /-

TOTAL =Rs 6150 /-

C. Manpower = 10 men (worked 8 hrs)= Rs 750/-

D. Fuel and electricity utilization = Rs 150 /-

Initial cost of product (10kg ) =

A+B+C+D

19

= 3850 + 6150 + 750+ 150

= 10855 /-

Initial cost of product (per 1 kg) = 91.99 /Initial cost of product (per 200gm) = 18.39 /Final cost of product (per200gm) = 25 /Margin of product = 6.61 /-

20

4.Marketing:The product marketing and sale was carried out by using following
need based strategies.

4.1 Market survey :If any product is to brought to the market is obligatory to study the
market condition with respect to the availability and demand of prepared
product. There are number of food product of same type with different
brand name available in the market so it is very essential to study the
economical feasibility of concerned product formulation.
If consumer demands a product with desired characteristic which are
not present in current product in market, such kind of analysis is very
important to as per completion with multi brand product computation.

4.2 Advertisement :The strategy of marketing should create marketing rather than find
market. The aggressive advertisement is one of means for achieving this
aim through popular media, television, radio, news papers, posters,
banners, seminars and other means. However, cost is limited factor
therefore a good network of successful marketing should be achieved.
Thus, balanced approach of aggressive advertisement and good network of
venders is required.

21

The marketing of any product is achieved through systematic

channels such as manufacturer-whole seller-retailer and other. We should
achieve marketing of Bitter gourd mix pickle with minimum investment
and maximum profit to fruit cultivators, processors and consumers, also.
The marketing should be made by following different acts which are
enacted by the central and state government of India. The act including
FPO, SWMA, PFA, packing act should be strictly followed by
manufacturer.
Before start marketing we surveyed the market and identified the
availability and potential of Lime Pickle of other brand. There is very vast
scope for Lime Pickle due to there health benefits and another thing
regarding no other industry produced Lime Pickle.
We started our product marketing from our college. In the college we
sold product to student and teachers. Then we took product to the local
market, Beed , where we interacted with shopkeepers. Retailers, direct with
consumers, etc.
The rising importance of lime in diet even didnt allowed us to
explain more about the pickle.
Through the discussion with students, performance and market peoples,
consumers, it is observed that the product has a great potential in the
market.

22

Chapter :- 4
Result

4.1 Physical characteristic of LIME :Sr.No

Characteristic

observation

Color

Yellowish in color

Weight of Lime

35 gm

Shape

Round

Physical characteristic of lime was recorded by visual observation

and by using weighing balance.

4.1 Chemical characteristic of LIME :Sr. No.

Characteristics

Observation

Moisture

90.79 %

Protein

0.42 %

Fat

0.07 %

Cholesterol

00 %

Fiber

0.40 %

Carbohydrate

8.42 %

Vitamin-C

30 mg

23

Chemical Characteristic of lime was recorded by chemical

analytic method and drying method.

4.3 Characteristic of final product :Sr.No

Characteristic

Observation

Appearance

Good

Flavor

Acceptable

Acidity

1.5 %

Salt concentration

13.9 %

Weight of product

11.8 kg

Salt concentration and Acidity of final product was determined by

using titration method. ( Rangana )

Weight of product is measured by using weighing balance .

24

4.4 Sensory evalution of Lime pickle :Name of panelist ..

Date :-

/09/2010

Sr.No Sample color Appearance Taste Texture Flavor Overall

code

acceptability

A= Control sample
B= Lime pickle
9: Like extremely
8: Like very much
7: Like moderately
6: Like slightly
5: Neither like not dice like
4: Dislike slightly
3: Dislike moderately
2: Dislike very much
1: Dislike extremely
25

4.5 Discussion :The prepared lime pickle had been stored for 15 days ,
After 15 days we had taken sensory evaluation tests of pickle. In this
test we had not observe any defects like fermentation and mold
growth.
For production of lime pickle we had used the raw material
which is procured from local market Beed. The final cost of lime
pickle was decided which was feasible to consumer for buying. Then
we had been gone for launching product in market.
In this way we had entered in market and done successfully
marketing of lime pickle.

26