Gherkins production technology

IntroductionIntroduction
Botanical name- cucumis sativus var. angaria
Family - cucurbitaceae

Area and productionArea and production
SI.
No.
Year
Area in
Hectares
per cent
Increase
or
decrease
over
previous
year
Production
in Tonnes
per cent
Increase
or
decrease
over
previous
year
Yield
Kgs/hectare
1 1998-1999 18000 00 120348000 - 6686
2 1999-2000 18000 00 119448000 -0.74 6636
3 2000-2001 18000 00 118998000 -0.38 66113 2000-2001 18000 00 118998000 -0.38 6611
4 2001-2002 18000 00 120006000 +0.85 6667
5 2002-2003 18000 00 120006000 00 6667
6 2003-2004 18000 00 120006000 00 6667
7 2004-2005 20000 +11.11 133720000 +11.43 6686
8 2005-2006 NA — — — —
9 2006-2007 NA — — — —
Average 18285.71 — 121790285.7 — 6660
FAO.,2007

Impotence of gherkinsImpotence of gherkins
 Gherkin is also an important source of earning foreign exchange that is needed
for importing capital goods for the rapidly expanding industrial sector.
 “Meevse (1958) 78 has shown that gherkins have been cultivated for food at
least three thousand years back. Gherkins are used as ingredient of salads as
pickles.”
 The gherkin cultivation mainly concentrated in tropical central and South
America and grown widely in West Indies.
 The European gherkin is not a distinct species of cucumbis but a small form of
cucumber that is also known to be pickling cucumber.
 Gherkin pickled is a favourite lunch substitute in West Sibanda and Chitale
(1999) 80 reported that the juice of “cucumis anguria L”, fruit is being used to
treat the wounds in liverstock and antifeedant in granaries. In Africa, the
plants have wide medicinal use viz., palmitic acid, stearic acid, oleic, lionlenic
and lionlenic acids, were isolated from fruits of cucumber angaria L Var
longipes.” The juice proved highly toxic and the fadicety was reduced, if the
juice was boiled or by boiling the juice.
 Gherkin is also an important source of earning foreign exchange that is needed
for importing capital goods for the rapidly expanding industrial sector.
 “Meevse (1958) 78 has shown that gherkins have been cultivated for food at
least three thousand years back. Gherkins are used as ingredient of salads as
pickles.”
 The gherkin cultivation mainly concentrated in tropical central and South
America and grown widely in West Indies.
 The European gherkin is not a distinct species of cucumbis but a small form of
cucumber that is also known to be pickling cucumber.
 Gherkin pickled is a favourite lunch substitute in West Sibanda and Chitale
(1999) 80 reported that the juice of “cucumis anguria L”, fruit is being used to
treat the wounds in liverstock and antifeedant in granaries. In Africa, the
plants have wide medicinal use viz., palmitic acid, stearic acid, oleic, lionlenic
and lionlenic acids, were isolated from fruits of cucumber angaria L Var
longipes.” The juice proved highly toxic and the fadicety was reduced, if the
juice was boiled or by boiling the juice.

Area and productionArea and production
The world area under cucumber and gherkin
cultivation is around 2,395 thousand hectares
and total production is 39,599 thousand metric
tonnes ( FAO 2002-03).
Gherkins are grown in areas around Bangalore,
Malure, Bellary, Davanagere, Hubli and
Belgaum. Haveri region in Karnataka and the
Madurai-Tutiearin belt in Tamil Nadu
“Karnataka has produces 60 percent of gherkin
production and Tamil Nadu 40 percent and the
two states export it in the same ratio.
The world area under cucumber and gherkin
cultivation is around 2,395 thousand hectares
and total production is 39,599 thousand metric
tonnes ( FAO 2002-03).
Gherkins are grown in areas around Bangalore,
Malure, Bellary, Davanagere, Hubli and
Belgaum. Haveri region in Karnataka and the
Madurai-Tutiearin belt in Tamil Nadu
“Karnataka has produces 60 percent of gherkin
production and Tamil Nadu 40 percent and the
two states export it in the same ratio.

Climate and SoilClimate and Soil
 The optimum temperature range for successful
cultivation is 18 °C to 32 °C.
 Well-drained red sandy loam soil with pH in the
range of 6.5 to 7.5 is best suited for cultivation
of gherkin.
 Soil should be ploughed to a depth of 30 to 45
cm till a fine tilth is obtained.
 The optimum temperature range for successful
cultivation is 18 °C to 32 °C.
 Well-drained red sandy loam soil with pH in the
range of 6.5 to 7.5 is best suited for cultivation
of gherkin.
 Soil should be ploughed to a depth of 30 to 45
cm till a fine tilth is obtained.

Land preparationLand preparation
•Soil should be ploughed to a depth of 30 to 45 cm
till a fine tilth is obtained. Then, ridges and
furrows are formed across the slope of the land at a
distance of 1 to 1.2 meter. Well decomposed
farmyard manure (10 to 12 tones or 15-20 bullock
cart loads per acre), basal dose of fertilizers (half
dose of N and full dose of P & K of the
recommended 60:20:32 kg of NPK per acre).
•Soil should be ploughed to a depth of 30 to 45 cm
till a fine tilth is obtained. Then, ridges and
furrows are formed across the slope of the land at a
distance of 1 to 1.2 meter. Well decomposed
farmyard manure (10 to 12 tones or 15-20 bullock
cart loads per acre), basal dose of fertilizers (half
dose of N and full dose of P & K of the
recommended 60:20:32 kg of NPK per acre).

VarietyVariety
Rijk Zwaan:
 Our wide range can provide you special outstanding
varieties for any production purpose
 Very high yields will lead to greater income
 Outstanding quality, regular fruit shape and good
consistency make possible high quality export
production
 The safety of the production is assured by the good
regeneration potential of RZ varieties
 The open plant habit makes possible the harvest at the
desired fruit sizes.
Rijk Zwaan:
 Our wide range can provide you special outstanding
varieties for any production purpose
 Very high yields will lead to greater income
 Outstanding quality, regular fruit shape and good
consistency make possible high quality export
production
 The safety of the production is assured by the good
regeneration potential of RZ varieties
 The open plant habit makes possible the harvest at the
desired fruit sizes.

SOWINGSOWING
 A seed rate of 450 to 500 gm is recommended per
acre. Sowing is done on the ridges vertically at a
depth of 2.5 cm and at a distance of 30 cm.
 Light irrigation is given by letting water into the
furrows soon after the completion of sowing. Seeds
germinate within a week after sowing.
 Gaps are filled by re sowing within 3 days after
germination and closely grown plants are removed,
to maintain optimum plant population.
 Cotyledon leaves are removed and destroyed by
burning soon after the fourth leaf stage to avoid
infestation by leaf miners.
 A seed rate of 450 to 500 gm is recommended per
acre. Sowing is done on the ridges vertically at a
depth of 2.5 cm and at a distance of 30 cm.
 Light irrigation is given by letting water into the
furrows soon after the completion of sowing. Seeds
germinate within a week after sowing.
 Gaps are filled by re sowing within 3 days after
germination and closely grown plants are removed,
to maintain optimum plant population.
 Cotyledon leaves are removed and destroyed by
burning soon after the fourth leaf stage to avoid
infestation by leaf miners.

Weeding and top dressing:Weeding and top dressing:
•Gherkin being a short duration crop and heavy
feeder fertilizers, the field requires weeding
followed by top dressing and earthing up at
required intervals depending on weed growth.
•Gherkin being a short duration crop and heavy
feeder fertilizers, the field requires weeding
followed by top dressing and earthing up at
required intervals depending on weed growth.

STAKINGSTAKING
 The crop requires staking, being a creeper, and if not staked, the fruits
will be formed on the ground. Staking is done between 16 to 20 days
after sowing. Staking is done using wooden stakes held serially by
Galvonized Iron (GI) wire and the vines are trained to grow along the
jute thread tied on to the GI wires connecting the top and bottom GI
wires. Usually stakes are of 2.4 meter length and 5 cm diameter to
support the weight of the crop till the end.
 They are grouted 30 cm below the ground level at a distance of 3.5
meters. Stakes at the end of the row are strengthened with good gauge
of GI wire (10 to 12 gauge for border and 16 to 18 gauge along the
rows) to hold the crop firmly. Staking, besides supporting the plant to
stand straight, facilitates ventilation, cultural operations and quick
harvest of fruits. This ensures sunlight reaching every fruit, thereby
avoiding bleaching. The unstaked vine is more prone to pest and
disease attack.
 The crop requires staking, being a creeper, and if not staked, the fruits
will be formed on the ground. Staking is done between 16 to 20 days
after sowing. Staking is done using wooden stakes held serially by
Galvonized Iron (GI) wire and the vines are trained to grow along the
jute thread tied on to the GI wires connecting the top and bottom GI
wires. Usually stakes are of 2.4 meter length and 5 cm diameter to
support the weight of the crop till the end.
 They are grouted 30 cm below the ground level at a distance of 3.5
meters. Stakes at the end of the row are strengthened with good gauge
of GI wire (10 to 12 gauge for border and 16 to 18 gauge along the
rows) to hold the crop firmly. Staking, besides supporting the plant to
stand straight, facilitates ventilation, cultural operations and quick
harvest of fruits. This ensures sunlight reaching every fruit, thereby
avoiding bleaching. The unstaked vine is more prone to pest and
disease attack.

POLLINATIONPOLLINATION
• Gherkin is a cross pollinated crop, honeybees
being the pollinating agent. For proper fruit
development in all the hybrids, effective
crosspollination is a must. Therefore, spraying
chemicals during morning hours is avoided
when honeybees are active in the field.
• Gherkin is a cross pollinated crop, honeybees
being the pollinating agent. For proper fruit
development in all the hybrids, effective
crosspollination is a must. Therefore, spraying
chemicals during morning hours is avoided
when honeybees are active in the field.

HARVESTINGHARVESTING
 Harvesting starts the after 28 to 30 days for sowing. The fruits are harvested at
a tender stage of about 12 mm in size which is the first grade of the fruit and
commands the highest price of Rs.12 per kg. Harvest that starts from 30 days
after sowing continues almost daily for the next 60 days. As the fruits get
bigger in size, they are sorted under lower grades, a size of 25 mm and above
is considered discards and fetches the lowest price of Rs.1 per kg.
 Fruits are plucked as per company’s specifications on size and quality.
Plucking is done in such way to facilitate easy removal of flower and stem
from the fruits. Use of nails is avoided while harvesting, since nails damage the
fruits. Bamboo baskets are compulsorily used to collect fruits after harvesting.
Netted bag or a big basket is used temporarily to store the fruits. Fruits which
are defective or infested with fruit borer, fruit fly or virus, fruits with flowers,
rotten fruits, damaged fruits, bent fruits, fruits with stems, fruits with foreign
matter, etc., are removed.
 Harvesting starts the after 28 to 30 days for sowing. The fruits are harvested at
a tender stage of about 12 mm in size which is the first grade of the fruit and
commands the highest price of Rs.12 per kg. Harvest that starts from 30 days
after sowing continues almost daily for the next 60 days. As the fruits get
bigger in size, they are sorted under lower grades, a size of 25 mm and above
is considered discards and fetches the lowest price of Rs.1 per kg.
 Fruits are plucked as per company’s specifications on size and quality.
Plucking is done in such way to facilitate easy removal of flower and stem
from the fruits. Use of nails is avoided while harvesting, since nails damage the
fruits. Bamboo baskets are compulsorily used to collect fruits after harvesting.
Netted bag or a big basket is used temporarily to store the fruits. Fruits which
are defective or infested with fruit borer, fruit fly or virus, fruits with flowers,
rotten fruits, damaged fruits, bent fruits, fruits with stems, fruits with foreign
matter, etc., are removed.

FRUIT STORAGE:FRUIT STORAGE:
 Harvested fruits are transferred to the shed immediately, which
temporary storage area is made ready immediately after staking.
 Farmers make the sheds in rectangular shape, top and the three
sides covered with a flat floor surface.
 Fertilizer bags are not to be used to make the shed. The shed is
also not used for storing other materials like pesticides, fertilizer
and sprayers to avoid contamination of fruits.
 Fruits are spread on a clean tarpaulin on the floor inside the shed
for better ventilation protecting it from direct sunlight or rain. A
 ll fruits are visually screened for defects before handing over to
the processing companies. After screening, the fruits are
transferred to big bamboo baskets, netted bags or gunny bags
before the collection vehicle arrives.
 Harvested fruits are transferred to the shed immediately, which
temporary storage area is made ready immediately after staking.
 Farmers make the sheds in rectangular shape, top and the three
sides covered with a flat floor surface.
 Fertilizer bags are not to be used to make the shed. The shed is
also not used for storing other materials like pesticides, fertilizer
and sprayers to avoid contamination of fruits.
 Fruits are spread on a clean tarpaulin on the floor inside the shed
for better ventilation protecting it from direct sunlight or rain. A
 ll fruits are visually screened for defects before handing over to
the processing companies. After screening, the fruits are
transferred to big bamboo baskets, netted bags or gunny bags
before the collection vehicle arrives.

Fertilizer applicationFertilizer application
• Gherkin is a heavy feeder of fertilizers, and these are applied in
regular intervals depending upon conditions and stages of crop
growth usually in 5 to 6 split doses after the basal dressing.
• General fertilizer recommendation for the crop by the University
of Agricultural Sciences, Bangalore is 60:20:32 kg of NPK per
acre which has to be adjusted according to the soil fertility status.
• The quantity of fertilizers prescribed by the EOUs varied from
200 to 300 percent of the recommendation. Fertilizers are applied
in a pit made in between two plants to avoid contact of fertilizers
with roots. Irrigation is done immediately after fertilizer
application.
• On an average 10-12 irrigations are given for a crop although it
could vary depending on the crop season.
• Gherkin is a heavy feeder of fertilizers, and these are applied in
regular intervals depending upon conditions and stages of crop
growth usually in 5 to 6 split doses after the basal dressing.
• General fertilizer recommendation for the crop by the University
of Agricultural Sciences, Bangalore is 60:20:32 kg of NPK per
acre which has to be adjusted according to the soil fertility status.
• The quantity of fertilizers prescribed by the EOUs varied from
200 to 300 percent of the recommendation. Fertilizers are applied
in a pit made in between two plants to avoid contact of fertilizers
with roots. Irrigation is done immediately after fertilizer
application.
• On an average 10-12 irrigations are given for a crop although it
could vary depending on the crop season.

Quality standardsQuality standards
•Gherkin EOUs ensure quality standards as prescribed by the
customer in all areas of operation from cultivation, harvesting and
processing. They have implemented Hazard Analysis and critical
control points (HACCP) system to ensure that the product quality
can be traced to all critical control points.
•The specifications regarding grades, use of packing medium,
ingredients in the pickle, size of the bottle, etc., are all customers
specific and vary from importer to importer.
•Gherkin EOUs ensure quality standards as prescribed by the
customer in all areas of operation from cultivation, harvesting and
processing. They have implemented Hazard Analysis and critical
control points (HACCP) system to ensure that the product quality
can be traced to all critical control points.
•The specifications regarding grades, use of packing medium,
ingredients in the pickle, size of the bottle, etc., are all customers
specific and vary from importer to importer.

Medium of PackingMedium of Packing
 Gherkin is usually packed in three media, viz Brine,
Natural vinegar or Acetic Acid. Salinity of gherkin
packed in brine should be 15(+) or (-) 1 percent as
sodium chloride (Noel) and acidity >0.6 percent as
Lactic Acid and PH should be <3.5 Acidity of gherkin
packed in Acetic Acid and natural Vinegar would be
3.2 (+) or (-) 0.2 percent and salt at 4 (+) or (-) 0.2
percent.”
 Gherkin is usually packed in three media, viz Brine,
Natural vinegar or Acetic Acid. Salinity of gherkin
packed in brine should be 15(+) or (-) 1 percent as
sodium chloride (Noel) and acidity >0.6 percent as
Lactic Acid and PH should be <3.5 Acidity of gherkin
packed in Acetic Acid and natural Vinegar would be
3.2 (+) or (-) 0.2 percent and salt at 4 (+) or (-) 0.2
percent.”

PackingPacking
 Gherkin is packed both in bulk as well as in consumer packs
(bottled pickle). “Bulk packing is made in Food Grade High
Molecular weight High Density Polyethylene (HMHDPE) barrels of
usually 220/240 litre capacity (net drained weight of fruits 150 to
ISO kg per barrel) or as per customer specifications.” The process
flow for bulk packing can be presented as in Chart no. 1.
 As mentioned earlier, with the increase in wage rates in the
European Union member countries, the importers prefer gherkins
bottled in consumer packs for exports rather than bulk. The EOUs
harvest up bottling units, which can bottle 3000 bottles per hour.
Consumer packs are usually packed in glass jars of size 500 ml, 650
ml. or 750 ml. As a general practice, each importer gives the EOU
the recipe for the pickle, bottles, vinegar and labels for the
consumer pack required by them. The process flow for bottled
gherkins can be presented as in Chart 2..
 Gherkin is packed both in bulk as well as in consumer packs
(bottled pickle). “Bulk packing is made in Food Grade High
Molecular weight High Density Polyethylene (HMHDPE) barrels of
usually 220/240 litre capacity (net drained weight of fruits 150 to
ISO kg per barrel) or as per customer specifications.” The process
flow for bulk packing can be presented as in Chart no. 1.
 As mentioned earlier, with the increase in wage rates in the
European Union member countries, the importers prefer gherkins
bottled in consumer packs for exports rather than bulk. The EOUs
harvest up bottling units, which can bottle 3000 bottles per hour.
Consumer packs are usually packed in glass jars of size 500 ml, 650
ml. or 750 ml. As a general practice, each importer gives the EOU
the recipe for the pickle, bottles, vinegar and labels for the
consumer pack required by them. The process flow for bottled
gherkins can be presented as in Chart 2..

Collection of fresh fruits from the field
Grading as p jr fruit count
Washing the graded fruits
Preparation of 14 percent brine solution
Filling the graded gherkins in barrel
Filling barrels with gherkin with brine solution
Adding salt on daily basis to^maintain 14 percent brine
Keeping the barrels for 30 days^for fermentation and osmosis
Quality inspection
Weighing 175 kg and pack in 240 liter barrels with brine
4
Closing barrels with lid for shipment
Grading as p jr fruit count
Washing the graded fruits
Preparation of 14 percent brine solution
Filling the graded gherkins in barrel
Filling barrels with gherkin with brine solution
Adding salt on daily basis to^maintain 14 percent brine
Keeping the barrels for 30 days^for fermentation and osmosis
Quality inspection
Weighing 175 kg and pack in 240 liter barrels with brine
4
Closing barrels with lid for shipment
Chart NO.1

Process Flow for bottling of Gherkin (Chart no.2)
Grading as per fruit count
Washing thegraded fruits
Put ingredients like chopped onion, mustard seed, etc as per
recipe in the washed bottles moving on conveyor
Filling gherkins in the bJhles moving on conveyor
Filling the bottles with the packing medium as per recipe
Weighing
Vacvum closing of bottles with lid
l
Cooking the bottled gherkin
(Autoclave at 92°jC for 18 minutes)
Cooling
(Dipping the Autoclave|n water for 12 minutes)
Labeling
Packing
Process Flow for bottling of Gherkin (Chart no.2)
Grading as per fruit count
Washing thegraded fruits
Put ingredients like chopped onion, mustard seed, etc as per
recipe in the washed bottles moving on conveyor
Filling gherkins in the bJhles moving on conveyor
Filling the bottles with the packing medium as per recipe
Weighing
Vacvum closing of bottles with lid
l
Cooking the bottled gherkin
(Autoclave at 92°jC for 18 minutes)
Cooling
(Dipping the Autoclave|n water for 12 minutes)
Labeling
Packing

MarketingMarketing
 The gherkin industry in india is primarily concentrated in three
southern states of karnataka, andhra pradesh and tamil nadu. At
present gherkin cultivation has carried out in tumkur, kolar,
davangere, hassan, hubli, bagalkot, bangalore, haveri, ranebennur
and bellary districts of karnataka and medak, amadalavalasa,
rajanmundry and rangareddy districts of andhra pradesh.
 It is a new era in the promotion of agri-exports from karnataka. A
proposal for setting up an “agri export zone” for gherkin in
karantaka with a financial implication of 30 crores was submitted
to APED A. The move between RAPPEC (on behalf of govt, of
karnataka) and KPEDA (on behalf of govt, of india) was signed
on 19th september 2001. The KAPPEC has been appointed as the
nodal agency of the government of karnataka for the
implementation of agri-export zone for gherkins in the state of
karnataka.
 The gherkin industry in india is primarily concentrated in three
southern states of karnataka, andhra pradesh and tamil nadu. At
present gherkin cultivation has carried out in tumkur, kolar,
davangere, hassan, hubli, bagalkot, bangalore, haveri, ranebennur
and bellary districts of karnataka and medak, amadalavalasa,
rajanmundry and rangareddy districts of andhra pradesh.
 It is a new era in the promotion of agri-exports from karnataka. A
proposal for setting up an “agri export zone” for gherkin in
karantaka with a financial implication of 30 crores was submitted
to APED A. The move between RAPPEC (on behalf of govt, of
karnataka) and KPEDA (on behalf of govt, of india) was signed
on 19th september 2001. The KAPPEC has been appointed as the
nodal agency of the government of karnataka for the
implementation of agri-export zone for gherkins in the state of
karnataka.

 The present system of marketing of gherkins is through
directly in different gherkin company like Blossom
Shower Agro Export Pvt. Ltd., Green Agro Pack Pvt.
Ltd., Ken Agritech Pvt. Ltd., Koeleman (I) Pvt. Ltd., S.A.
Corporation, SMS Food Technologies Pvt.Ltd., and
Sterling Agro Products Processing Pvt. Ltd., Davangere,
The Global Green Company Ltd., Unicorm Agrotech
Ltd., Vishaal Natural Food Products Pvt. Ltd., Inter
Garden (I) Pvt. Ltd., Southern Gardens (I) Pvt. Ltd. and
Green Pickles Pvt. Ltd.
 These gherkin companys are operating market yards in all
the major markets in Andhra Pradesh, Tamil Nadu and
Karnataka.
 The present system of marketing of gherkins is through
directly in different gherkin company like Blossom
Shower Agro Export Pvt. Ltd., Green Agro Pack Pvt.
Ltd., Ken Agritech Pvt. Ltd., Koeleman (I) Pvt. Ltd., S.A.
Corporation, SMS Food Technologies Pvt.Ltd., and
Sterling Agro Products Processing Pvt. Ltd., Davangere,
The Global Green Company Ltd., Unicorm Agrotech
Ltd., Vishaal Natural Food Products Pvt. Ltd., Inter
Garden (I) Pvt. Ltd., Southern Gardens (I) Pvt. Ltd. and
Green Pickles Pvt. Ltd.
 These gherkin companys are operating market yards in all
the major markets in Andhra Pradesh, Tamil Nadu and
Karnataka.

EXPORT OF GHERKIN IN INDIAEXPORT OF GHERKIN IN INDIA
The world area under gherkin cultivation is
around 3295 thousand hectars and total
production is 49698 thousand metric tonnes in
the year 2004-05.101 At present India has been
exporting gherkin to the USA and Europe it is
akin to these countries exporting the indigenous
‘achar’ to our country as every importing country
also grows its own gherkin, not withstanding
this, it is a big business and guide a lucrative one
at that in fact, India’s Exports of the gherkin are
steadily growing
The world area under gherkin cultivation is
around 3295 thousand hectars and total
production is 49698 thousand metric tonnes in
the year 2004-05.101 At present India has been
exporting gherkin to the USA and Europe it is
akin to these countries exporting the indigenous
‘achar’ to our country as every importing country
also grows its own gherkin, not withstanding
this, it is a big business and guide a lucrative one
at that in fact, India’s Exports of the gherkin are
steadily growing

Year-Wise Gherkin Exports in IndiaYear-Wise Gherkin Exports in India
SI.
No.
Years
Quantity
(in tones)
Exports
Value
(Rs. in lakhs)'
1 2000-01 11436854 11,781.68
2 2001-02 11646864 12,880.68
3 2002-03 114375406 1,13,910.21
4 2003-04 117630181 1,14,070.20
5 2004-05 121140994 1,14,304.89

 The Indian gherkin industry has maintained an average annual growth
of over 20 percent during the last few years. After SriLanka failed to
meet the demand for gherkin in North America, Spain, Italy, France,
Holland and Japan. “Eighty percent of our gherkins are exported to
European countries and 20 percent to North America.”
 Mr. Sanjaya Sanghani, “President, India Gherkin Exporters
Association, said the estimated shortfall in exports was to the tune of
Rs.20 crore in the last three months.”103 The overall annual export of
gherkins, which is fully exported commodity, is in the range of Rs. 125
-150 crore. “The crop has been very bad because of the extreme heat
conditions and shortage of power supply, which in turn has affected the
irrigation. Over the last three months, we have been able to get only 20
percent of the normal crop. As results many an exporter has defaulted
on commitments.” Mr. Sanghani said,104 there us also a fear that we
may lose markets in US, France and Spain to competitors like Mexico
and Turkey. However, the real effect would be known only around
September, he added. The US, France and Spain account for nearly 75
percent of Indian’s exports while the rest of the world accounts for 25
percent.
 The Indian gherkin industry has maintained an average annual growth
of over 20 percent during the last few years. After SriLanka failed to
meet the demand for gherkin in North America, Spain, Italy, France,
Holland and Japan. “Eighty percent of our gherkins are exported to
European countries and 20 percent to North America.”
 Mr. Sanjaya Sanghani, “President, India Gherkin Exporters
Association, said the estimated shortfall in exports was to the tune of
Rs.20 crore in the last three months.”103 The overall annual export of
gherkins, which is fully exported commodity, is in the range of Rs. 125
-150 crore. “The crop has been very bad because of the extreme heat
conditions and shortage of power supply, which in turn has affected the
irrigation. Over the last three months, we have been able to get only 20
percent of the normal crop. As results many an exporter has defaulted
on commitments.” Mr. Sanghani said,104 there us also a fear that we
may lose markets in US, France and Spain to competitors like Mexico
and Turkey. However, the real effect would be known only around
September, he added. The US, France and Spain account for nearly 75
percent of Indian’s exports while the rest of the world accounts for 25
percent.

 There are about 14-15 gherkin producing and processing companies
in the country of which many of them are located around bangalore.
The agricultural and processed food products exports development
authority has recently declared the gherkin growing areas around
bangalore as the special export zone.”
 Ravi bala imports and exports are a professionally managed firm
established in 1994 by mr. Gnanasekar. Through the years, we have
indelible mark in international arena as one of the leading producer
and gherkin coco pith products from india. This has been a result
combination of technology, manpower, experience and capabilities
operation people and machines, products and markets, investments
and returns, all of contributed in making us one of the best in the
industry. “We are please that in the year 2005, we exported more
than 400 containers of countries like usa, canada, france, spain,
greece, italy, south korea, srilankas and japan.
 At ravi bala imports and exports, we cultivate process and export
(pickling cucumber) in both bulk packaging and retail jars. We have
gherkin plantation where seeds of approved quality are issued to
quail growers, who have the expertise in high-tech forming. This
combines company wide quality control system contributes to the
high quality gherkins.”106 as comport to dry chilli.
 There are about 14-15 gherkin producing and processing companies
in the country of which many of them are located around bangalore.
The agricultural and processed food products exports development
authority has recently declared the gherkin growing areas around
bangalore as the special export zone.”
 Ravi bala imports and exports are a professionally managed firm
established in 1994 by mr. Gnanasekar. Through the years, we have
indelible mark in international arena as one of the leading producer
and gherkin coco pith products from india. This has been a result
combination of technology, manpower, experience and capabilities
operation people and machines, products and markets, investments
and returns, all of contributed in making us one of the best in the
industry. “We are please that in the year 2005, we exported more
than 400 containers of countries like usa, canada, france, spain,
greece, italy, south korea, srilankas and japan.
 At ravi bala imports and exports, we cultivate process and export
(pickling cucumber) in both bulk packaging and retail jars. We have
gherkin plantation where seeds of approved quality are issued to
quail growers, who have the expertise in high-tech forming. This
combines company wide quality control system contributes to the
high quality gherkins.”106 as comport to dry chilli.

Pests and diseasesPests and diseases
 Viruses
 Leaves become marmorously mottled, curl downwards, become
wrinkled and reduced in size. Infected fruits are bumpy, mottled and
malformed. These diseases can only be prevented by an intensive
control of the transmittors (aphids, thrips) and the spraying of light
oils (Vektafid, Bio-Film) to prevent the insects in the spread of the
viruses. Rijk Zwaan varieties are tolerant against CMV, to control
other viruses our varieties get heat treatment.
 Angular leaf spot (Pseudomonas syringae pv. lachrymans)
 Small yellow-brown (3-5 mm) angular spots appear on the leaves,
the under surface is shiny green, later dries towards brown and
finally the center of the spots fall out and the leaf appears
perforated.
 Control: bactericide (Kasugamicin) and copper fungicides
(Champion, Cuproxate) and the infected leaves should be removed.
 Viruses
 Leaves become marmorously mottled, curl downwards, become
wrinkled and reduced in size. Infected fruits are bumpy, mottled and
malformed. These diseases can only be prevented by an intensive
control of the transmittors (aphids, thrips) and the spraying of light
oils (Vektafid, Bio-Film) to prevent the insects in the spread of the
viruses. Rijk Zwaan varieties are tolerant against CMV, to control
other viruses our varieties get heat treatment.
 Angular leaf spot (Pseudomonas syringae pv. lachrymans)
 Small yellow-brown (3-5 mm) angular spots appear on the leaves,
the under surface is shiny green, later dries towards brown and
finally the center of the spots fall out and the leaf appears
perforated.
 Control: bactericide (Kasugamicin) and copper fungicides
(Champion, Cuproxate) and the infected leaves should be removed.

 Downy mildew (Pseudoperonospora cubensis)
• The leaves become mottled by 5-8 mm angular yellow spots which
never fall out of the leaf. On the under surface of the spots downy grey
coverage develops. For the infection at least 4 hours of moisture of the
leaves is necessary and temperatures should be at least 16-17 oC.
Symptoms appear 4-5 days after the infection. To control this disease the
use of contact (Bravo, Champion, Orthophaltan) and systemic (Aliette,
Curzate, Acrobat, Previcur, Mikal) fungicides is necessary. It is
important to use the systemic materials in blocks (2-3 treatments) for a
proper control.
 Spinning mites
• 1-1,5 mm white-silver spots appear on the leaves, often confused with
micro elements' deficiency. On the backside of the leaf 0,3-0,8 mm
small insects can be noticed near the veins. If their number increases
cobweb-like coverage appears on the under surface.
• To control mites it's necessary to notice the early symptoms and use
acaricides (Sanmite, Danitol, Nissorun etc.). Warm and dry weather
always brings about the spread of the mites.
 Downy mildew (Pseudoperonospora cubensis)
• The leaves become mottled by 5-8 mm angular yellow spots which
never fall out of the leaf. On the under surface of the spots downy grey
coverage develops. For the infection at least 4 hours of moisture of the
leaves is necessary and temperatures should be at least 16-17 oC.
Symptoms appear 4-5 days after the infection. To control this disease the
use of contact (Bravo, Champion, Orthophaltan) and systemic (Aliette,
Curzate, Acrobat, Previcur, Mikal) fungicides is necessary. It is
important to use the systemic materials in blocks (2-3 treatments) for a
proper control.
 Spinning mites
• 1-1,5 mm white-silver spots appear on the leaves, often confused with
micro elements' deficiency. On the backside of the leaf 0,3-0,8 mm
small insects can be noticed near the veins. If their number increases
cobweb-like coverage appears on the under surface.
• To control mites it's necessary to notice the early symptoms and use
acaricides (Sanmite, Danitol, Nissorun etc.). Warm and dry weather
always brings about the spread of the mites.

Aphids
The leaves curl downwards, honey-dew
appears and on the backside of the leaf 1-2 mm
green or black aphids can be noticed.
Control: insecticides (Talstar, Chess, Karate,
Actara, Sherpa)
Lucerne bugs
The young shoots plant. To control the early
hours.
Aphids
The leaves curl downwards, honey-dew
appears and on the backside of the leaf 1-2 mm
green or black aphids can be noticed.
Control: insecticides (Talstar, Chess, Karate,
Actara, Sherpa)
Lucerne bugs
The young shoots plant. To control the early
hours.

Indian gherkins associationIndian gherkins association
 Introduction:
India has' today emerged as the origin of the finest gherkin cultivation,
processing and exporters to the every-growing world requirement. Gherkin
cultivation, processing and exports were started in India during the early 1990s
with a modest beginning in Karnataka State in South India and later extended
to the neighboring states of Tamil Nadu and Andhra Pradesh and now has
reached an impressive tonnage of 2,25,000 Mts. and value is around Rs.700
cores. The export of processed gherkin is done by about 51 companies located
in Karnataka. Tamil Nadu and Andhra Pradesh. Gherkins are grown in contact
with small and marginal farmers. Currently there are more than 1,00,000 small
and marginal farmers who are engaged in the production of gherkins. The
contract farmers receive all inputs and technical support from the companies
and also the farmers are assured guaranteed buy back of crop at pre-declared
prices. Initially processed gherkins were exported in bulk packing and since
2001 gherkins are being exported in "Ready-to-eat Jars".
 Introduction:
India has' today emerged as the origin of the finest gherkin cultivation,
processing and exporters to the every-growing world requirement. Gherkin
cultivation, processing and exports were started in India during the early 1990s
with a modest beginning in Karnataka State in South India and later extended
to the neighboring states of Tamil Nadu and Andhra Pradesh and now has
reached an impressive tonnage of 2,25,000 Mts. and value is around Rs.700
cores. The export of processed gherkin is done by about 51 companies located
in Karnataka. Tamil Nadu and Andhra Pradesh. Gherkins are grown in contact
with small and marginal farmers. Currently there are more than 1,00,000 small
and marginal farmers who are engaged in the production of gherkins. The
contract farmers receive all inputs and technical support from the companies
and also the farmers are assured guaranteed buy back of crop at pre-declared
prices. Initially processed gherkins were exported in bulk packing and since
2001 gherkins are being exported in "Ready-to-eat Jars".

Gherkin industry in India is very well
established with exports reaching 2,25,000
metric tones per annum. Exports are to all
major countries like USA , France , Germany ,
Australia . Spain , South Korea , Canada ,
Japan , Belginim , Russia , China , Srilanka ,
Israel ,Estona Russia also buy large quantity of
bottled Indian Gherkins. in India there are
about 51 major companies producing and
exporting gherkins in drums and ready-to-eat
consumer packs.
Gherkin industry in India is very well
established with exports reaching 2,25,000
metric tones per annum. Exports are to all
major countries like USA , France , Germany ,
Australia . Spain , South Korea , Canada ,
Japan , Belginim , Russia , China , Srilanka ,
Israel ,Estona Russia also buy large quantity of
bottled Indian Gherkins. in India there are
about 51 major companies producing and
exporting gherkins in drums and ready-to-eat
consumer packs.

 Gherkins are cultivated exclusively on "contract
farming'' basis The entire gamut of activities in
the cultivation practices, followed by the
farmers, processing standards etc., are adhered
to by the Indian gherkin manufacturers to
produce very high quality gherkins for the world
markets.
 AGRICULTURAL EXTENSION PROCESS
 MANUFACTURING PROCESS
 QUALITY ASSURANCE PROCESS
 Gherkins are cultivated exclusively on "contract
farming'' basis The entire gamut of activities in
the cultivation practices, followed by the
farmers, processing standards etc., are adhered
to by the Indian gherkin manufacturers to
produce very high quality gherkins for the world
markets.
 AGRICULTURAL EXTENSION PROCESS
 MANUFACTURING PROCESS
 QUALITY ASSURANCE PROCESS

AGRICULTURAL EXTENSION PROCESS
 Gherkin Seeds of only approved quality are issued to farmers, who have been
selected as per a well-defined criteria with facilities required for growing the
desired quality, as per the international standards. The industry constantly
endeavors to employ the best practices in Agronomy, Irrigation, Disease &
Pest Control and Post harvest handling to ensure that the best quality raw
material is brought to the factory for processing.
 Separate research work has been assigned to the University of Agricultural
Sciences to undertake research on various aspects of Integrated Pest
Management System and standardization of production technology so as to
increase the production, productivity and quality of gherkins.
 The company extension staff, support and guide the farmers in crop
management throughout the duration of the crop cultivation. The farmers are
obliged to produce the crop as per the package of practices laid down by the
company. The crop is harvested daily, picked up in small trucks and brought to
a collection center for sorting I classification I evaluation etc., which is
consolidated and delivered to the factory in the shortest duration of time
AGRICULTURAL EXTENSION PROCESS
 Gherkin Seeds of only approved quality are issued to farmers, who have been
selected as per a well-defined criteria with facilities required for growing the
desired quality, as per the international standards. The industry constantly
endeavors to employ the best practices in Agronomy, Irrigation, Disease &
Pest Control and Post harvest handling to ensure that the best quality raw
material is brought to the factory for processing.
 Separate research work has been assigned to the University of Agricultural
Sciences to undertake research on various aspects of Integrated Pest
Management System and standardization of production technology so as to
increase the production, productivity and quality of gherkins.
 The company extension staff, support and guide the farmers in crop
management throughout the duration of the crop cultivation. The farmers are
obliged to produce the crop as per the package of practices laid down by the
company. The crop is harvested daily, picked up in small trucks and brought to
a collection center for sorting I classification I evaluation etc., which is
consolidated and delivered to the factory in the shortest duration of time

 MANUFACTURING PROCESS
 The freshly harvest produce is stored at a controlled
temperature in a cold room before processing. The fruits are
inspected before being fed through the production process.
 The production process consists of culling of the fruits to
remove unacceptable fruits, machine washing, machine
grading and post grading culling.
 The accepted fruits are filled to the specific weight in washed
barrels. Preservative media is prepared as per customer's
specifications and then charged into the filled barrels.
 The preservation process is monitored and controlled
according to the media.
 In the case of bottling, the gherkins are filled-in jars and
cans, topped up with media and then capped. The gherkins
are pasteurized & labeled to customer specifications.
 MANUFACTURING PROCESS
 The freshly harvest produce is stored at a controlled
temperature in a cold room before processing. The fruits are
inspected before being fed through the production process.
 The production process consists of culling of the fruits to
remove unacceptable fruits, machine washing, machine
grading and post grading culling.
 The accepted fruits are filled to the specific weight in washed
barrels. Preservative media is prepared as per customer's
specifications and then charged into the filled barrels.
 The preservation process is monitored and controlled
according to the media.
 In the case of bottling, the gherkins are filled-in jars and
cans, topped up with media and then capped. The gherkins
are pasteurized & labeled to customer specifications.

 QUALITY ASSURANCE PROCESS
Quality assurance systems are meticulously
followed in agricultural as well as the
manufacturing process. Food safety &
Adherence to customer specification is ensured
all through the value chain. The final product
is checked by quality control before shipment.
All the gherkin manufacturing and exporting
companies are either ISO / BRC / HACCP
certified or possess of all the certifications.
 QUALITY ASSURANCE PROCESS
Quality assurance systems are meticulously
followed in agricultural as well as the
manufacturing process. Food safety &
Adherence to customer specification is ensured
all through the value chain. The final product
is checked by quality control before shipment.
All the gherkin manufacturing and exporting
companies are either ISO / BRC / HACCP
certified or possess of all the certifications.

Gherkins production technology

Recommended

Recommended

More Related Content

What's hot

What's hot (20)

Similar to Gherkins production technology

Similar to Gherkins production technology (20)

More from ParmarManishkumarNar

More from ParmarManishkumarNar (13)

Recently uploaded

Recently uploaded (20)

Gherkins production technology