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We export and supply Cucumos Sativus, is a dwarfed from of cucumber, used for making pickles and available in various grades. We cultivate various grades of Gherkins which are hand picked to ensure that the entire supply chain is with good quality raw material. Each pickle is customized.
Grades
Gherkins are sold on the basis of counts (number of fruits per kg). The lower the count, the lower the price and vice versa. The popular counts in commercial transactions vary as follows:
5-10, 10-20, 20-30, 30-40, 40-60, 60-80, 80-100, 80-120, 120-160, 150-300, 160-300, and 300+. Some buyers may combine the above counts and ask for assorted counts such as 80-120, 150-300 etc. Therefore, the processing and trading / exporting of gherkins are wholly customer - focussed.
We have a state-of-the-art factory with both, indigenous and imported machineries. Most of the processes are automated and un-touched by human hand to ensure hygiene and shelf life. The factory is certified by KOSHER, HACCP, BRC, FPO and others.
The pickles are packed under our own brand and also under private labels. We pack in various options as per market requirements – bulk pack in barrels, food service packs in plastic pails & cans and retail pack in glass jars of various sizes. We are also experimenting with multi-layered food grade plastic jars and pouches for packing. The pickle varieties depend upon customer specifications and recipes The herbs & spices required and also the medium required. Various media include Brine, Acetic Acid and Natural Alcoholic Vinegar.
Packing
The products are packed in bulk and consumer packs. Bulk packing is made in Food Grade HMHDPE barrels, 220/240 litre capacity or as per customer specifications. Net drained weight will vary from 150 kgs to 180 kgs per drum for bulk packing. Capacity in a 20' container will be 80 barrels. Consumer packs are usually in glass jars of 370 ml, 500 ml 720 ml, 1000 ml and 2000 ml. We also offer Food Service Packs in large cans of 3 kgs and 5 kgs, in plastic pails of 10/ 15/20 litres capacity.
Flow Chart for preserving Gherkins in Brine
- Collection of fresh fruits from the Field.
- Grading as per fruit count.
- Washing the graded fruits.
- Preparation of 14% Brine Solution.
- Filling the graded Gherkins in the barrels.
- Filling the barrels with Gherkins with 14% brine solution.
- Adding salt on daily basis to ensure maintenance of 14% brine.
- Keeping the barrels for 30 days for fermentation and osmosis.
- Quality Inspection.
- Weighing 175 Kgs and pack in 245 Litres barrel with brine.
- Close the barrels tight with lid for shipment.
Specifications of Gherkins preserved in bulk Product Specifications
- Organoleptic Characteristics
- Color: typical green/greenish yellow
- Aspect: sound, full gherkins
- Texture: firm and very crispy to bite
- Taste: Characteristic of pickled product without oxidation
Chemical Properties
- Gherkins in Brine
- Salinity as NaCl: 15% + 1%
- Acidity as Lactic Acid: >0.6%, pH:<3.5
- Gherkins in Acetic Acid & Natural Vinegar
- Acidity: 3.2% + 0.2%, Salt: 4% + 0.2%
- Calcium Chloride: Customized.
Gherkin Pickle variations include sliced Gherkin - Stackers, Gherkin chips, Gherkin Relish and Gherkin Assorti with other vegetable.
Applications
- Gherkin Vegetable is widely used in the preparation of large number of traditional as well as continental foods.
- The main institutional market for Gherkins is fast-food restaurants world-wide.
- These pickles are normally consumed as snack for cocktails or TV meals.
- Organic in nature, they are very rich in nutrition contents that make them ideal for various dietary applications.
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