1. E.D.P PROJECT
Manufacturing of Fish /Prawn Pickle
 Introduction :-
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 month. Pickles can be made in any part of the
country. This note concentrates on the North – East region
as It has ample varieties of fish and non-vegetarian food is
fairly popular in most of the states. Manufacturing process
is not very complicated and the capital investment is not
much. Hence a new entrant would not find it difficult to
venture into this product line.
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. For example, saverkraout and Karean
Kinchi are produced by salting the vegetables to draw out
excess water. Natural fermentation at room temperature,
by lactic acid bacteria, produces the required acidity. Other
pickles are made by placing vegetables in vinegar unlike
the canning process, Pickling does not required that the
food be completely sterile before it is sealed. The acidity or
salinity of the salt. The temperature of fermentation, and
the exclusion of oxygen determine which micro-organisms
dominate and determine the flowers of the end product.

2. When both salt concentration & temperature are law ,
Leuconostoc mesenteries dominates, producing a mix
acids, alcohol & aroma compounds at higher temperature
lactobacillus platinum dominates which produces primarily
acid i.e lactic acid. Many pickle start with leuconastoc,
and change to Lactobacillus with higher acidity.
Like any other vegetable or fruit, fish pickle is also table
enriches and is becoming popular amongst non-
vegetarians. With additional of salt, spices & preservatives
its shelf like is generally 8 to 10 months. Certification
under the PFA Act is mandatory. (1954)
 Market Outline :-
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.
 Basis and Presumptions :-
1. No. of shifts working - Two (Morning, Afternoon)
2. No. of days working in a year - 300 days
3. Margin money - 30 %
4. labour and wages - As per the prevailing
rates in the area

3.  Marketing Strategy :-
There are very few notional brands and bulk of the market
is controlled by the local manufactures. Demands for ready
to sewe 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, attractive. Proper placement
of products, attractive point of sale publicity and
handsome commission to retailers shall be the critical
aspects.
 Manufacturing Process :-
Fresh prawns are peeled are washed and then blenched in
6 % salt solution containing 0.02% citric acid at cooled
cleaned fresh garlic and green chilies are cut longitudinally
where as fresh lemons are cut into 8-10 pieces. Asafetida
is ground and mixed with water or vinegar. Then edible oil
is heated to around 200o c and mustard is fried into it
subsequently, garlic, green chilies & lemon pieces are
mixed with oil one after another and are stirred. Then salt
ginger pieces and asafoetide solution is mixed. Finally
vinegar is added and when there is a separation of liquid
portion blanched prawns and mixed well. After heating the
mixture at 100o c for about 3 minutes it is cooled down to
around 60o and then preservatives are mixed with salt,
chili powder and turmeric for about & hours. Then pieces
are fried in edible oil till they are brown in colour. Likewise,
onion, garlic and ginger is ground in paste form and then
fried till it becomes light brown. Then vinegar is added
along with salt, chili & turmeric powder to the mixture and

4. it is heated till vinegar is absorbed in fish. Then it is cooled
and ground spices and preservative are mixed and fish
pickle is packed in air tight bottles. Weight – loss on
cleaning in air tight bottles weight –loss on cleaning etc.
shall be 50-55% which will be, to some extent,
compensated by addition of other ingredients. Hence, net
yield would be 65%.
 Financial Analysis :-
1. Land and Building
Sr. No. Particular Amount
1. Land (100 Sq.fts) 10,00,000
2. Building 5,00,000
Total 15,00,000
2. Equipments :
Sr. No Particulars Rates Quantity Amount
1 Fermentation container 50,000 3 1,50,000
2 Plastic buckets 200 20 4000
3 Clay fermenting crocks 400 20 8000
4 Weights 200 20 4000
5 Glass Jar’s 300 20 6000
6 Packing Machine 3,00,000 1 3,00,000
7 Bottle washing machine 250000 1 250000
8 SS knives 300 15 4500
7,26,500

5.  Other Fixed Assets :-
Sr. No Particulars Qty Rates Amount
1 Furniture - 20000 20000
2 Electric items - 10000 10000
3 Computer 2 30000 60000
4 Telephone 2 200 400
5 Generator 1 60000 60000
Total 150400
 Raw Material :-
Sr.
No.
Particular Qty.
daily
(kg/lit)
Qty.
Monthly
(kg/lit)
Rate
(Rs.)
Monthly
(Rs.)
Yearly (Rs.)
1 Fish fillet 50 kg 1500 kg 1200 1800000 21600000
2 Onion 75 kg 2250 kg 10 22500 270000
3 Garlic 10 kg 300 kg 20 6000 72000
4 Ginger 5 kg 150 kg 40 6000 72000
5 Green Chilies 1.5 kg 45 kg 40 1800 21600
6 Turmeric 25 gm 750 gms 160 120 1440
7 Pepper powder 50gm 1.5 kg 450 675 8100
8 Chili powder 75 gms 2.25 kg 200 450 540
9 Coriander Powder 150gms 4.5 kgms 80 360 4320
10 Fenugreek powder 25 gms 750 gms 120 90 1080
11 White wine vinegar 50 lit 1.5 lits 150 225 2700
12 Salt 2 kg 60kg 10 600 7200
13 Edible oil 10 lits. 300 lits. 90 27000 324000
Total 2,23,8,9840
 Legal Aspects :-
Permission from
M.I.D.C Pimpri Chinchwad & Mahanagar Palika.

6.  Utility :-
Sr. No. Particular Amount (Monthly) Amount (Yearly)
1 Water 3000 36000
2 Electricity 4000 48000
3 Telephone 1000 12000
96000
 Working Capital :-
a) Project annual sale :-
= 100 kg daily
250gm = 40bottles 1kg = 30 Bottle 5kg = 10 bottles 500 gms 20 bottle
2502 gms = 250 Rs 1kg = 950Rs. 5kg =4750Rs. 500 gm = 500Rs.
10,000 + 28,500 + 47,500 + 10,000
Total amt. daily = 96000 (daily)
Total amt. monthly = 2880000 (monthly)
Total amt. yearly = 34560000 (yearly).
Gross working capital
PAS = 34560000
Gross working capital = 34560000
= 8640000 Rs.
1/5 of gross working capital = 8640000
5
Net working capital = 1728000 Rs.
 Project Cost :-
Sr. No. Particular Amount (Rs.)
1 Land & Building 1500000
2 Plant & Machinery 726500
3 Other Assets 150400
4 Preliminary pre-operation expenses. 125000
5 Margi nary expenses (Margin Money) 1728000
6 Contingencies expenses 30000
4259900

7.  Means of Finance :-
Sr. No. Particular Amount (Rs.)
1 Promoters Contribution 1703960
2 Term Loan 2555940
Total 4259900
 Man Power Required :-
Sr. No. Particular No. Monthly
salary
Amt. yearly
salary
1 Accountant 1 4000 48000
2 Cook 2 14000 168000
3 Store Manager 1 4000 48000
4 H.K 3 9000 108000
5 Security 2 400 48000
4,20,000
 Production Profitability :-
Sales per Annum = 34560000/-
Cost of production = 22920840/-
Sr. No Particular Amount
1 Raw Material 22389840
2 Utility 96000
3 Rent -
4 Salary 420000
5 Overhead exp. 5000
6 Consumable and packing 10000
22920840
 Profit Before Tax :-
a) Depreciation Tax (A - B)
= 34560000 - 22920840
=11639160 Rs.
b) Profit =Interest + Depreciation
=334087 + 332766
=666853

8. =11639160 – 666853
=10972307
Net Profit =10972307 – 3620861
=7351445
Net Profit = 7351445/-
 Trading Account :-
Particular Amount Particular Amount
To, Purchase 22389840 By sales 34560000
To utilities 96000 By closing stock 100000
To overheads 5000
To consumable & packing 10000
To, gross profit 12159160
Total 34660000 34660000
 Profit & loss Account
Particular Amount Particular Amount
To, salary 420000 By gross profit 12159160
To, depreciation
Land & building 150000
Plant & Machinery 72650
Other fixed assets 15040
To interest 334087
To pre-operating expenses 125000
To net profit 7351445
To, contingencies expenses. 30000
To, advertisement 3660938
Total 12159160 12159160

9.  Balance Sheet :-
Liabilities Amount Amount Assets Amount Amount
Capital 1703960
(+) net
profit
7351445 Land &
building
1500000
9055405 (-) dep. 150000 1350000
Bank Loan 2555940
(-) Principle 713667 Plant &
machinery
726500
1842273 (-) dep. 72650 653850
Other fixed 150400
Assets
(-) dep. 15040 135360
Debtors 1000000
Cash in hand 3000000
Bills
receivable
758468
Cash in bank 4000000
Total 10897678 10897678
 Trading Account
Particular Amount Particular Amount
To, opening stock 100000 By sales 41472000
To, Purchase 22389840 By closing
stock
150000
To Utility 96000
To, Overhead 5000
To, consumable & packing 10000
To gross profit 19021160
4,16,22,000 4,16,22,000

10.  Profit and Loss Account
Particular Amount Particular Amount
To, salary 420000 By gross
profit
19021160
To Depreciation
Land & Building 135000
Plant & Machinery 65385
Other fixed assets 13536
To interest 334087
To, pre-operating expenses 125000
To contingencies exp. 30000
To advertisement 10546707
To net profit 7351445
1,90,21,160 1,90,21,160
 Balance Sheet
Liabilities Amount Amount Assets Amount Amount
Capital 9055405 Land &
building
1350000
(+) net
profit
7351445 (-) dep. 135000 1215000
16406850
Bank
loans
1842273 Plant &
machinery
653850
(-)
principle
713667 (-) dep. 65385 588465
1128606
Creditors 50000 Other fixed
assets
135360
(-) dep. 13536 121824
Debtors 5560167
Bills
receivable
1000000
Closing stock 100000
Cash in hand 2000000
Cash in bank 7000000
Total 1,75,85,456 1,75,85,456

11.  Trading Account
Particular Amount Particular Amount
To opening stock 150000 By sales 49766400
To purchase 22389840 By closing stock 50000
To utility 96000
To overhead 5000
To consumable & packing 10000
To, gross profit 27165560
Total 49816400 49816400
 Profit & loss Account
Particular Amount Particular Amount
To salary 420000 By gross profit 27165560
To depreciation
Land & building 121500
Plant & machinery 58846
Other fixed assets 12182
To interest 334087
To, pre-operating exps. 125000
To, net profit 7351445
To, contingencies exp. 30000
To, advertisement 18712500
Total 27165560 27165560

12.  Balance Sheet :-
Liabilities Amount Amount Assets Amount Amount
Capital 16906850 Land building (-
) dep.
1215000
(-)net profit 7351445 (-) dep. 121500 1093500
23758295
Bank loan 1128606 Plant &
machinery
588465
(-) principle 713667 (-) dep. 58845 529619
414939
Creditors 50000 Other fixed 121824
Assets 12182 109642
(-) dep.
Debtors 3000000
Bills receivable 2340473
Closing stock 150000
Cash in hand 2000000
Cash in hand 15000000
Total 24223234 24223234