Tops pickle ppt

1. TOPS PICKLE

2. Introduction of Pickle
The preservation of food in common salt or
in vinegar is known as pickling.
It is one of the most ancient methods of
preserving fruits and vegetables.
Pickles are good appetizers and add to the
palatability of a meal. They stimulate the flow
of gastric juice and thus help in digestion.
They are prepared with salt, vinegar,
oil or with a mixture of salt, oil, spices
and vinegar.

3. TOPS 21 VARIANT OF PICKLES
Garlic
Ginger
Green Chilli
Khatta Meetha
Tangy Lime
Mango
Mixed
Navratan
Mango Longi
Onion Pickle
Mushroom
Stuffed Red Chilli
Sweet Lime
Amla
Karela
Dela
Sweet Mango
Lime
Kathal
Mango Sweet Chutney
USP- Made the traditional way, with selected fruit ,vegetables ,Indian spices.
Preserved in hygienically Mustard oil & salt.

4. TOPS EXISTING VARIANT OF PICKLES
Mango
Mixed
Garlic
Green Chilli
Khatta Meetha
Tangy Lime
Stuffed Red Chilli
Sweet Lime

5. PROPOSED IDEA FOR NEW VARIANT
• Tomato -(East India)
• Koku (Mango ginger) -(East India)
• Drumstik -(East India)
• Lime chilli -(East India)
• Gudkari -Mango sliced -(West India)
• Gudkari –Mango & Gud -(West India)
• Gangura -(West India)
• Chunda -(West India)
• Mustard seeds mix pickle -(Central India)
• Olive oil pickle -(Rich India)
• Madras Thokku -(South India)
• Mango Chepni -(South India)
• Lime Chutney -(South India)
• Lime -(South India)
• Andhra Ginger -(South India)
• Sunflower oil mix pickle -(South India)
Indian cuisine varies from region to region, reflecting the people of the
ethnically diverse subcontinent. Generally, Indian cuisine and taste can be split
into four categories: North, South, East, and West Indian

6. MANUFACTURING PROCESS
Washing and slicing of unripe fruits and vegetables
Curing in salt
Mixing of ingredients
Packing

7. Machinery