Cluster Development Programme, India

DIAGNOSTIC STUDY
MSME
THE FOOD PROCESSING CLUSTER
KRISHNA DISTRICT, ANDHRA PRADESH

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Vijayawada,
Krishna District
Govt. of Andhra Pradesh

PREPARED UNDER THE AEGIS OF THE UNIDO PROJECT:

SUPPORT TO COUNTRY EFFORT TO PROMOTE SME CLUSTER
DEVELOPMENT IN INDIA, 2002-2005

NOVEMBER 2002

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TABLE OF CONTENT
Sl_No.

TOPIC

Pg_No.

INTRODUCTION

DESCRIPTION OF THE CLUSTER

BUSINESS OPERATIONS IN THE INDUSTRY

11

OTHER CLUSTER ACTORS

19

PROBLEMS IDENTIFIED

24

SWOT ANALYSIS

25

VISION STATEMENT

28

INTERVENTION STRATEGY

8
28
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9
10

ACTIVITIES PLANNED

29

ANNEXURE: CLUSTER MAP

33

The views expressed in the Diagnostic Study are those of the author(s) and
should not be attributed to UNIDO or to the institutions they may represent.

I. INTRODUCTION
1.1 NATIONAL SCENARIO
Agro processing refers to the transformation of agricultural produce into a form suitable
for safe storage/transportation or of food material into edible form through various
refinement processes. This involves proper packaging of food material either for handling
or preservation needs after its final conversion into ready to eat form. The technological
complicity, the managerial capacity and the capital required in processing depends upon
the degree to which the raw material is transformed. For instance, if it is primary
processing e.g. rice milling then all of the above are at a lower scale. However, if it
entails transformation of chemical properties of the raw material like baby food
formulations etc then all the above parameters would be at the extreme high end.
Imperatives:
India is the third largest producer of food grains after China and USA and the largest
producer of fruits and vegetables in world. However, the amount of wastage here is to the
tune of 30 to 40% of the produce which results in a colossal monetary loss estimated at a
staggering Rs.8000crore. This is mainly due to poor post-harvest facilities. And thus, the
primary objective of the processing industry should be aimed at reducing the post-harvest
losses and provide the right remuneration to the growers. The National Agriculture
Policy, June 2000, identifies food processing as a major segment and has set an objective
of augmenting the food processing sector from existing 2% to 10% and increasing the
value addition percentage from 7% to 35% by 2010. The processed products will improve
palatability, nutritional value and the shelf life of the raw materials.

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Distribution - Predominance of Unorganized sector
The food industry structure reveals that only 55% of the food processing is in small scale
and organized sectors, while 42% is in unorganized sectors (Source: Beverage and Food
World, Sept 2002).
Major employment provider:
Agriculture and food processing sectors account for 26% of the GDP. Further, the food
processing industry is labour intensive and thus a major employment provider. Presently,
it employs 18 to 20% of the country's labour force and contributes around 50% to
industrial production. The potential for employment generation is much higher than other
sectors - 54000 person get direct employment per Rs.1000 crore of investment in the food
sector in comparison to 48000 in textiles and 25000 in paper industry. There is also four
fold generation of indirect employment in the ancillary and down stream activities on
account of the investment in the food sector. Also, more than 60% of the employment
generation is in small towns and rural areas (Saigal, 2001).
Size of the industry:
According to the data published by the Ministry of Food Processing, the food industry
has already attained a turnover of Rs.2.5 lakh crore and value added products are
expected to grow at a much faster rate i.e. from Rs.80000 crore to Rs.2.5 lakh crore by
2005 AD. A study of McKinsey reveals that some 20 crore people will move from
3

subsistence foods like cereals and pulses, to basic products demanding more processing.
This was also cooroborated by NCAER study according to which, the food spend
proportion has dropped from 64% in 1970-71 to nearly 55% for now. The study
concluded that, the country has moved up the food ladder i.e. from subsistence to basic
foods. The market for food products is still largely in the unorgansied sector.
Product Segmentation:
The main products in the processed food sector include processed fresh fruit and
vegetables, soft drink bottling, confectionery products, bakery products, grain milling,
grain based products, poultry products, snack foods and ready-to-eat items, ice creams,
breakfast cereals, ground pastes of fresh produce for preparation of curries, ethnic foods,
food additives, food flavors, processed ready to cook fish and meat products.
Food Laws - Convergence and Harmonization
The Food industry is regulated by a plethora of regulations. These regulations, both
voluntary and mandatory are enforced to protect the rights and health of the customer, to
promote fair trade practices and ultimately to help develop the industry. Some of these
regulations are Prevention of Food Adulteration Act, Milk and Milk Products Order, Fruit
Products Order, Plant and Seeds (Regulations of Import into India) Order, Meat Products
Order, the Edible Oils Packaging (Regulation) Order, Weights and Measures Act,
Consumer Protection Act, Bureau of Indian Standards, Pollution Control standards,
AGMARK etc.
Considering the difficulties expressed by the food industry in complying with all the
above regulations, the Government is contemplating convergance of all food laws under
one single act and harmonising them with CODEX in order to align with international
food standards.

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Food Retailing - Riches lie in niches
The organized food retailing - a modern expression of food retail merchants and last but
one segment in the food chain- turnover of India is equivalent to turnover of the largest
Carefour store in Paris or the largest Makro store in Amsterdam. The turnover of food at
retail chains indicates that Indian consumer becoming quality conscious and more
choosy.

1.2. GLOBAL MARKETS

Exports:
The Export data of processed products from India is given in the following table:
SL.
Item
No
A. Processed Fruits and Vegetables:
1
Dried & Processed Vegetables
2
Mango Pulp
3
Pickle & Chutney
4
Other processed fruits and
vegetables
Sub-total
B.
Animal products
C
Other Processed food
(Guar gum, Ground nut,
alcoholic beverages, milled
products)
D
Cereals
1
Non-Basamati rice
2
Basmati rice
3
Wheat
4
Other cereals
Sub-total
Total export of food
(excluding marine products)

Year (Rs. in crores)

2000-01
2001-02
537.15
241.34
120.34
201.74
1100.57
1637.1
1798.0

779.49
2165.96
455.09
38.89
3397.42
9212.88

738.29
263.85
136.46
206.94
1345.54
1500.93
1780.07

1331.37
1842.77
1330.20
115.92
4620.26
10169.45

(Source: APEDA, web site)

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the export of processed foods is on an ascending scale since 1993-94, and the Middle
East countries form the major destination for these exports.
Ethenic foods - untapped potential:
Ethnic foods is the world's fastest growing food retailing sector To quote from
International experiences, the Italian supermarkets in Canada have been growing leaps
and bounds and so is the case with Korean markets in California.
The potential for Indian ethnic foods, can be gauged by a cue that in California alone
there are three million people of Indian origin and one million households. If they spend
$100 per month on ethnic food, it is a $1.2billion opportunity. Similarly, the House of
Spice i.e. one of the two largest importers and wholesalers of Indian groceries has $500
million turnover.
It is not out of place to add that Andhra Pradesh contributes substantially to US Indian
migrant population and they too want 'avakaya' - a home made mango pickle- to spice
their life.

1.3. AGRICULTURE IN ANDHARA PRADESH

Andhra Pradesh is the fourth largest state in the India union in terms of area and the
largest in terms of population. The contribution of primary, secondary and tertiary sector
to the state domestic product was 28%, 48% and 23% respectively during the year 200001. Paddy and Jowar are the staple food grains of the state accounting for about two
thirds of total area under foodgrain crops. The state ranked third amongst the Indian
states with respect to production of rice, contributing to about 13% of India's total rice
production and 2.8% of the world rice output.. The state ranks second in the country in
respect of production and area under horticultural crops. Mango being the principal
horticultural crop here.
Details of production of various products in Agriculture and allied sectors
Product
Mango
Chilies
Turmeric
Oil palm
Citrus
Coriander
Cashew
Guava
Grapes
Banana
Ginger
Coconut
Cocoa

Rank in the
country
First
First
First
First
First
Second
Third
Fourth
Fourth
Fifth
Fifth
Fourth
Second

Area in
(Lakh ha.)
2.97
2.67
0.64
0.29
0.77
0.59
1.41
0.106
0.016
0.48
0.02
1.01
0.029

Production

(lakh tonnes)

23.79
5.35
3.85
1.76
11.66
0.18
0.85
1.27
0.32
12.12
0.11
1052
0.015

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(Source: Pride of Andhra Pradesh)
The above table depicts the strong backward linkage to the agro processing sector. There
are about 185 processing units in the state for processing of horticultural crops. A major
concentration of these industries is in the Chittor district

2. DESCRIPTION OF THE CLUSTER

2.1. EVOLUTION
The food-processing cluster is relatively new in the district. The trend for processed
products started in 1980s with Priya Foods, which introduced branded pickles and
traditional spice powders in Andhra Pradesh. The consumers accepted these products as a
novelty item. The rapid growth of Priya coincided with the changes in socio-economic
conditions such as increase in number of working women, splitting of joint families,
increasing cost of household labour. Besides, Priya Foods launched extensive media
campaigns, which to a great extent, led to a change in the habits of Pickle consumption
i.e. from home based to market.

Their success was a precursor for establishing mango-canning units in and around
Nuzuvidu. The Andhra Government, in order to empower women through SHGs also
gainfully exploited the demand for pickle during the late 1990s. The SHGs formed under
DWACRA scheme were encouraged to take up pickle manufacturing as an economic
activity. The Government patronage to SHGs and exposing them to new markets has
considerably eroded the traditional forte of PRIYA pickles in the local market. This in
turn forced the organized sector for diversification of their product base and markets.
The software boom in the late 1990s impacted the cluster to a great extent. The It
professionals from Andhra, while traveling overseas started carrying canned ethnic food
and pickles. This led to specialization in product packaging and has generated higher
demand for ethnic foods, spices and pickles.

2.2. GEOGRAPHICAL LOCATION

The Krishna District falls under Krishna-Godavari zone. The geographical area of the
district is 8.73 lakh ha consisting of 50 mandals. The Krishna district ranks third in terms
of agriculture development and is endowed with natural resources and entrepreneurial
abilities to harness the vast potential available in the district.

2.3. MAIN PRODUCTS

The development of food processing industries is contingent on the availability of a
strong agricultural base. In this district, Paddy occupies a major chunk of cultivable area
with acreage of 2.68 lakh Ha and production of 10.35 Lakh Mt. It ranks third in terms of
paddy production from the state. The other crops grown here are Sugarcane, Red gram,
Green gram, black gram and chilies. The horticultural crops in the district occupy an area
of 1.00 lakh Ha that represents 21% of the districts cropped area with an estimated
production of 12 lakh MT. The major horticultural crops i.e. mango, banana and sapota
distributed in almost 25 mandals, plantation crops like Coconut in 20 mandals and
cashew in 7 mandals. Mango accounts for 70% of the total horticulture area of the
district.

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Sl_No

Crop

Area
Production
Productivity
( Ha)
(Lakh MT)
(Tons /Ha)
1
Mango
65000
6.5
10
2
Banana*
1057
26.42
2500
3
Citrus
534
0.43
8
4
Sapota
191
0.15
8
5
Guava
1335
0.33
25
6
Cashew
817
0.05
0.6
7
Papaya
50
0.025
50000
8
Coconut*
1500
180
1200
9
Chilies
12594
0.47
3.75
10
Turmeric
2106
0.094
4.50
*Banana and coconut production figures are denoted in bunches and numbers
respectively
7

2.4. FOOD PROCESSING INDUSTRY

The major food processing areas in Krishna District are as follows:
Mango based processing:
1. Pickles
2. Mango Canning units
3. Mango jelly units
4. Mango slices wet & dry
Rice milling
Dal milling
Spice processing
Ethnic foods
Bread manufacturers
Distribution of units :
Type of processing
Mango processing:
a) Mango canning
b) Jams & Squashes
c) Mango Pickles

Sl.No
I

Units

Remarks

5
1
2 & 7*

Organized sector
Organized sector
Organized
sector
and
*unorganized sector
is
represented by SHGs
Unorganized sector
Organized sector (unorganized
sector is mostly confined to
home based production and
their numbers are yet to be
traced out)

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Slices
1
d) Mango
II

Spice processing

III
IV
VI

Rice Milling
Dal Milling
Bakery units

VII

Papad manufacturing units

268
36
90*
5

Organized sector
Organized sector
5 units are in organized sector
and rest in unorganized sector
2 units in organized sector and
rest in unorganized sector

*No official data is available and this is a guess estimate provided by M/s. Navarang bakeries (oldest
bakery in Vijayawada)

2.5. PRODUCT CHARACTERISTICS

a) Mango Based Processing Units
Mango pulp making units
As mentioned above, mango is the predominant crop among the horticultural crops
available in the district. The main varieties cultivated here are Banginapalli, Totapuri
(Collector), Pedda rasam and Chenna rasam. Banganpalli is the table variety and the
rest of the varieties are suitable for processing. According to an estimate by
Department of Horticulture, Banginapalli constitutes 50% of the total mango
production from the district and the rest is shared by other varieties. Totapuri is the
variety suitable for making mango pulp. There are 5 pulp-making units in the district,
details of which are given below:
Sl.No
1
2
3
4
5

Name of the unit

Srikrishna Fruit products, Nuzivedu
SriSrinivasa Fruit processing industries, Nuzivedu
Alankar Food products, Boruvancha
Gowthami Fruit processing industries, Edera
Can Fruit Exports, Telaprolu

Capacity (MT)
1000
2000
1000
2000
5000

Mango pickles:
This is a major activity in the district. In the organized sector, PRIYA Foods is the only
company engaged in production and marketing of pickles under their brand name. It has a
wide distribution network across India and also caters to the European and US markets.

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Due to the efforts of District Rural Development Agency (DRDA), the home-based
production units now dominate the industry. About 50 DWACRA members involving 7
prominent SHGs are engaged in production of pickles. They are spread in the entire
Krishna district and their day-to-day operations and marketing are linked to the DRDA
department. The DWACRA groups have captured the local markets and pose a stiff
competition to PRIYA.
List of prominent SHGs manufacturing pickles is given in the following table.
Sl_ No.
Name of the SHGs
1
Vikas Group, Peddapativarigudam, Gopavarum
2
Srivenkateswara DWACRA group, Gannavaram
3
Prasanthi Group, Penamluru
4
Vasavi Group, Vissnnapeta
5
Abhudaya Group, Punadipadu
6
*Groups in Nuzivedu, and Kaikalluru
*Group names are to be ascertained.

Numbers
15
4
10
5
6
8

Mango slices:
There is just one unit that came up recently at Vissannapeta that manufactures mango
slices. The unit engages in primary processing of mango and transports the product to
Gujarat State. The unit also manufactures mango armchur, which has a reportedly good
demand in Gujarat and Maharashtra states.
Mango Jelly:
This activity is seasonal and is confined to mango growing season only. The leftover
fruits are used for making jelly. Traders from neighboring district i.e. West Godavari visit
Nuzivedu during the mango season and with the help of local people, they prepare a jelly
called as Tandra in local vernacular. The manufacturing process is quite unhygienic and
commands very less price in the market.
b) Dal Milling
Of the 36 units in the entire Krishna district, 28 mills are present in and around
Vijayawada. The capacity of the units ranges from 5-10 tons per shift and the unit runs
for about 250 days a year. The raw material i.e. green gram and red gram is procured
from within the district.
c) Spice Processing
There are two units i.e. Priya and Agri Gold that are engaged in processing of spices.
Their business operations are spreads across India. However, the local market for ground
spices is dominated by the unorganized sector i.e. SHGs and home scale units.
d) Rice Milling
This is a prominent activity in the district. According to the data provided by the Krishna
District Rice Millers Association, there are about 268 rice mills in the district, of which
63 are involved in parboiling. The activity is predominately concentrated in Gudivada,
Vijayawada and Machilipatnam mandals. The turnover of the industry is reportedly Rs.
1600crore and contributes revenue to the exchequer to the tune of Rs 160 crore. Rice
mills are categorized into two types

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Trading Rice mills: In this type, the mill owner of the unit procures paddy from farmers,
keeps stock, converts into rice and then directly sells to either Food Corporation of India
(FCI) or to the consumer, depending upon the desired benefit.
Non-trading Rice mills: In this type, the mill owner undertakes job work Farmers bring
paddy to the mill and they themselves convert paddy into rice by paying job charges to
the owner of the mill. However, a majority of the units here are trading mill types.
Distribution of the industry:
The industry is categorized into three categories, according to their capacity i.e. Large
units producing 60 tons rice per day, Medium producing 30 tons per day and small units
producing 20 tons per day. The data on capacity wise distribution of units is not available
with the association. The primary processing predominates the district. There are very
few units manufacturing flaked, puffed or pooped rice.

10

e) Ethnic Foods
The traditional food items of Andhra Pradesh are Araselu, Bobbatulu, Chakralu,
pootharekulu, bundar laddu etc. Manufacturing of these items require a lot of labour. In
earlier days, women used to make a variety of food preparations at home, however with
modernization and scarcity of time, housewives now find it difficult to prepare
everything at home. This constraint gave a business opportunity to some enterprising
women, who gave birth to Swagruha foods and some Self-help Groups (SHGs). It is
estimated that at least 30 such food manufacturers exist in Vijayawada alone. The market
turnover is conservatively estimated at Rs.5crores. This is the fastest growing segment in
Krishna district. The concept of swagruha foods has also spread to Hyderabad.
f) Bakeries
There are 90 bakeries in and around Vijayawada with a total turnover in the range of Rs510 crores. The industry is growing at the rate of 15% per annum, according to a wellestablished bakery owner and of late there are many new retail units that have come up in
Vijayawada itself.

3. BUSINESS OPERATIONS IN THE INDUSTRY

The business operations of various manufacturing units have been presented segmentwise in terms of products manufactured. The major focus of this analysis revolves around
Mango based products.

MANGO PULP
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Availability of Raw Material
In India, two varieties of mangoes are primarily used for making pulp. These are
Alphonso and Totapuri. While the former is cultivated in Mahrashtra (Konkan region),
the latter is cultivated in Karnataka, Tamil Nadu and Andhra Pradesh. Krishna district has
abundant availability of Totapuri and comes into the bearing quite early as compared to
other states. A part of Totapuri with golden colour is sent to the Delhi market for table
consumption. Mango canning units procure Totapuri mangoes either directly from the
farmers or the commission agents. Incidentally, Nunna market is regarded as largest fruit
marketing center, especially for mangoes in India. The units appoint commission agents
to purchase raw material from these places.
Alternative Bearing
Mango trees suffer from a problem of alternative bearing, which results in prices of raw
mangoes shooting up one year and falling considerably in another. While the latter is
advantageous to processors but farmers at times, are not able to recover their
transportation costs. However, in case of the former situation, canning units incur heavy
procurement costs. It was observed that last year, one unit had to even suspend its
operation due to a steep rise in procurement costs i.e. from Rs 500-1000 per ton in 2001
to Rs 5000-6000 per ton in 2002.

11

Technology
Canning is the main technology employed by the processors. It is essentially a process of
sealing foodstuffs hermetically in containers and sterilizing them by heat for long storage.
Matured fruits are brought from the market and spread on straw on the ground for
ripening. Mango fruits are peeled and washed with water to remove impurities adhering
to the surface. The fruit is then peeled off by hand. The pulp is cut into 6 to 8 longitudinal
pieces. It is fed to the pulpier. Extracted pulp is pumped into kettles and is heated up to
93oC and then sent to the overhead tank for canning purpose. After canning, cans go
through hot water bath for sterilization. These are then cooled to room temperature. The
canning season continues for two months i.e. from mid-April to mid- June.
Sub-Contracting
Except for one unit, most of the firms do job work for the buyers/exporters located in
Delhi, Mumbai and Chennai. One unit exports directly to Singapore, Gulf countries,
Australia, and Malaysia. The exporters provide labels, cans and paying conversion
charges to the canning units.
Working capital
Mango canning industry is a seasonal industry and the entire raw material is purchased
and processed within the season. 80% of the expenditure is made within 60 days, a
substantial portion of which goes for raw material. Processors apprise that banks sanction
working capital at 20% of the sales turnover, based on the Nayak committee norms. This
norm implicitly assumes 4 cycles in a year. Therefore, this norm cannot be ipso facto
applied to the mango processing industry as there is only one season for mango
processing. This sets a limitation to the processors for procurement of raw material on a
large scale. Further, the processors are not able to meet the collateral requirements of
banks for sanctioning of enhanced working capital.

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Absence of Value Addition
The processed pulp can be utilized for making different mango products like RTS
beverages, nectars, squashes etc. In the past, Priya group had manufactured RTS
beverages but failed to capture a sizeable market share and thus withdrew the product
from the market. This example was often quoted by the canning units, as a reason for not
diversifying into value added products.
Why only a few units?
In Andhra Pradesh, Krishna and Chittor districts are the major districts engaged in mango
processing. Though Krishna district when compared with Chittor has a long tradition of
mango cultivation, it has only four canning units, while the latter has nearly 50.
Clustering of mango canning in Chittor was due to availability of raw material here after
the season at Krishna gets over. This extended procurement period of almost 45 days and
proximity to buyers and the Chennai port gave an added advantage to the Chittor district.
Further, high transportation cost of raw material from Chittor to Vijayawada prevented
the local canning units to procure raw mangoes from Chittor. This was further
compounded by the fact that the processed product had to go to Chennai. One exporter

12

tried Kakinada port to deliver the goods to Chennai but he could not attain economies of
scale. Direct exports to Singapore from Kakinada port has logistics limitation as it has
only one or two sailing lines, in contrast to five or six from the Chennai port.
Because of the above bottlenecks, the canning industry in spite of the potential available
could not expand in the district.

3.2. MANGO SLICE UNIT

Primary processing:
Sun drying or mechanical drying process the blemished mangoes that are not suitable for
table consumption or are rejected by the commission agents, into powder (called as
Aamchur).
The other products manufactured by this unit are wet and dry slices. Mangoes are
washed, cleaned and peeled. The peeled mango is cut into pieces and placed in brine
solution. This is then transported to Gujarat, where Mango pickles are prepared based on
the ingredients suitable to the palate of Gujaratis. This practice is similar to the model
adopted by BAIF (Bharatiya Agro Industries Foundation, Pune), wherein farmers are
encouraged for primary processing (peeling and preparing brine solution) and then the
product is pooled at district level for making final products.
Value Addition:
All the fruits that are affected by natural calamities can be processed by this method. It is
generally observed that out of one truckload of mangoes, commission agents set apart at
least half ton as third grade, and the farmers are not be paid for that quantity. This
rejected raw material can be utilized for processing and farmers would not have to take
this produce to commission agents. This will improve the margins for the farmers.

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Technological problem:
The entrepreneurs have developed the technology on their own and it has taken them
almost two years to stabilize the same. However, there is a problem of blackening of
mango powder, which requires help from CFTRI, Mysore.
Market:
Mango powder and wet & dry slices are sold to the commission agents of Gujarat. The
price is paid at the rate of twice the procurement price.
Immense potential for Sub-contracting:
The primary processing of peeling is quite labour intensive. It is not possible for any
single firm to employ and mange the entire labour and therefore, this process can be
outsourced to SHGs. This will provide an additional employment to the latter during lean
periods.

13

3.3. MANGO PICKLES

A Vehicle for Women empowerment:
Krishna district is famous for Chenna rasam mango variety, which is used for preparing
mango pickles. This variety has a huge demand from other districts also. The shelf-life of
the pickles made from this variety is very good. Nuzivedu has acquired a special
significance because of this variety. In addition, the district is endowed with other crops
like Hibiscus cannabinus leaves (Gongura), Drumstick, Ginger, Chilies, Tomato etc
which are other important pickle ingredients. Pickles from Krishna district are known for
their unique taste and command a distinctive place in the market.
Women acquire the art of pickle making at home at a very young age itself. This skill was
harnessed by DRDA for providing an economic vocation to SHGs. Women were formed
into groups consists of 10 members each for making pickles at their homes. DRDA is
anchoring the process and has also given training in basic aspects of preservation. No
chemical preservatives are added in the pickles prepared by SHGs, while the organized
sector adds Class II preservatives for augmenting the shelf life of their product.
Major Issues
Packaging: Though, the pickles manufactured by SHGs taste good and is well accepted
by consumers yet keeping up to quality and hygiene are two issues that they have to
confront. The difference between organized sector and unorganized sector lies in
packaging. The keeping quality is constrained by lack of awareness on packaging. Pickles
are kept in plastic buckets and are brought to RYTHU and DWACRA bazaars for retail
marketing. They pack it in plastic pouches to sell to the consumers, who then in turn
transfer the product into glass bottles for permanent storage. Investment on double
sealing machine is beyond the capacity of these small groups. DRDA is contemplating to
provide this facility in their TTDC. Awareness on hygienic practices also needs to spread.
As the products are kept in homes, sometimes they become vulnerable to contamination
from rats.

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FPO license: Any product, which is commercially sold should have the FPO license.
Since most of the SHGs market their products locally under the patronage of DRDA, the
need for FPO license did not arise. However, once they expand their businesses to a
bigger scale, FPO license would become a major issue. It is quite difficult for SHGs to
meet the FPO norms as their operate from homes. In near future, some of the SHGs have
to move to a common processing center in order to comply with the FPO norms and to
maintain good hygiene practices.
Marketing: Organized sector is exporting pickles to Gulf countries, Canada and the US.
30% of their production is exported and the rest sold in the domestic markets. They have
been certified for maintaining the HACCP (Hazard Analysis Critical Control Point)
systems as their buyers had demanded for the same.

14

DRDA is sponsoring the SHGs to participate in local as well as trade fairs at Delhi. Many
SHGs have participated in these fairs and have received information about other markets.
However, except one SHG the others are not able to participate on a regular basis due to
barriers related to communication and their preoccupation with their domestic chores.
Thus in spite of acceptance of their products in Delhi market, the momentum could not be
sustained. There is therefore an immediate need for establishing a permanent shop in
Delhi or appointing a commission agents for selling in Delhi markets.
Latent Exports: Andhra pickle, that too from Krishna district, is a popular item amongst
people of Andhra region. It is observed that on an average, one member of every middle
and high income families lives abroad and always carries with him/her a packet of pickle
while traveling. This led to a specialization in so called "leak proof packing" of pickles in
polythene pouches (4 pockets). These polythene packets are procured from Coimbatore.
Some of the traditional pickle manufacturers are specialized in this process and call
themselves as service providers. Their customers put forth extremely thin deliver
schedules and are very particular about a safe and hygienic place for packaging.
A single unit owner, with his limited financial resources, claims to pack around 70,000
such pockets in a year at a rate of Rs.15 per pack (only packing charges). The packing
cost can be decreased with scientific inputs from Institute of Indian Packaging (IIP),
Chennai as packers believe that more number of pockets are necessary to seal the product
to avoid spillage while onboard. This simple change may substantially reduce packing
cost and promote retailing of pickles and ethnic foods in plastic pouches on a large scale.

MANGO FRUIT BAR

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Technology: During the mango season, some entrepreneurs from Kakinada with the help
of local people/groups, undertake manufacturing of fruit-bar at Nuzuvidu. It is
manufactured through conventional and traditional methods. Mangoes are ripened in the
sheds and pulp is extracted manually. The pulp is mixed with jaggery or sugar in 2:1
ratio, spread on palm mats (6-8 mm thickness) layer over layer up to a thickness of 50
mm. It is dried in the open air for a period of 25 days. The product is packed in 60kg pack
size. During drying, the product is exposed to insects, dust, flies etc and is thus extremely
unhygienic.
Alternative technology:
i. Simple Change in the process :
APITCO in association with the local entrepreneurs of Vijayawada have conducted a
technological up-gradation programme in the East Godavari district. This programme
demonstrated adding of sugar, pectin and preservatives to mango pulp and drying in
stainless steel trays in open sun covered with nets to avoid foreign material falling on
pulp. This technology is very simple and a group of 10 people can be pooled at a
common place for this demonstration. This project involves an investment of Rs.10,000
and can be replicated here by the local institutions.

15

ii.. Solar Drying

SEED at Hyderabad, headed by Prof. Rama Krishna Rao, a retired scientist from Institute
of Indian Science, has developed the solar drying technology for manufacturing of mango
bar. This technology was also demonstrated in East Godavari and it is reported that a few
manufacturers have already adopted it. The Ministry of Non-Conventional Energy
Resources is also supporting this programme by offering fiscal incentives for the solar
drier. The solar drying process reduces the drying period from 20 days to 3 days.
The pulp manufactured by local canning units can be utilized for making mango bar
throughout the year, except during rainy season. It was learnt from the SEED that due to
the awareness created by them through workshops, a few entrepreneurs from Krishna
district also came forward for solar dryers. This facility can also be utilized for drying of
curry leaves, drum stick leaves, tomatoes, which can be used for preparing chutney
powders. The Dangoria Charitable Trust, Hyderabad, reportedly uses this low-cost yet
efficient technology.
Market
Poorly valued by Customers: According to an estimate of APITCO, the market
turnover for this product is reported to be Rs.20crore. East Kakinada, West Bengal and
North India are amongst the major buyers for this product. During interviews with the
local retailing shops it was revealed that they are now even selling Mango bars
manufactured by organized sector such as Nutrient and Spectra (coming from Kerala) as
their customers perceive that the bar manufactured in East Godavari and Nuzuvidu is of
inferior quality and unhygienic.

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Sub-contraction with Mango Canning units
Some canning units opined that the mango pulp produced by them could be made into
mango-bar utilizing the sun-drying technology. They provide the pulp to their
employees/SHGs during off season, and then buy-back the product. Since, they are
already in touch with exporters so this can become yet another item in their basket.

3.5 SPICE PROCESSING

Players: There are two units i.e. Priya and Agrigold in the organized sector that are
involved in spice processing in this cluster. They compete with other major brands.
However, major chunk of the spice processing is comes from home-based production and
their distribution is widely spread. SHGs and ladies represent the unorganized sector and
this activity is seen as a supplementary source of income. The organized sector is
connected to the Spices Board at Guntur.
Raw material and technology: While the organized industry procures the raw material
from their place of origin i.e. from Kerala and Gujarat, the small entrepreneurs source
from local markets. As their requirements are small and staggered so at times it may even
involve unviable purchases. Most of them use food mixer for grinding operations and
cannot afford costly machines, as their scale of operations dont permit.

16

They have limited knowledge on processors, on selection of raw material and on storage
techniques. For instance, Chilli turns black if it is stored for a long time. They also
encounter technical problems if tamarind is used as one of the ingredients. Some of the
members opined that information regarding storage would be useful to them as they can
procure the raw material directly from their villages and can avoid paying high cost at a
later stage from local traders. It also brings out a need for introducing pledge loans to the
farmers as they can supply the raw material to these groups from cold storage instead of
selling the produce to traders as in vogue now.
Processed products have a good demand from their surrounding environs. At present
product packaging is done in polythene covers, which is not even a food grade material.
Knowledge on simple and scientific packaging and small processors is quite limited.
While the price of branded products is in the range of Rs.150-170 per kg, the unbranded
items are sold at Rs. 80-100 per kg. Consumers prefer unbranded products as they are
prepared fresh and retain more natural flavor. The unorganized sector caters to local
hotels and payment is made on a bill-to-bill basis.
Standards: None of the small enterprises are aware of the AGMARK standards. This
seriously inhibits them to enter into the retailing network as the markets demand branded
and properly packed products.

3.6 RICE MILLING

A major chunk of rice milling units are partnership concerns. Of the total production of
paddy here, about 65% are processed in the district and the rest is procured by the
neighboring districts. Most of the rice mills were established long back and involve cone
polishing. BPT is the major variety cultivated in the district and to some extent there is
MTU- 7029, 2067, 1010, 2716, 1001 and 2077. The output of rice milling is as follows:

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Outputs
Raw rice
Brokens
Bran
Husk

Raw rice (%)

55
12
8
19

Parboiled rice (%)

66
2
7
20

Modernization: The rice output is reportedly at 55% as against the international standard
norm of 71% to 73%. The brokens percentage greatly depends on variety, season, place
etc. Some of the rice mills are now adopting modern machinery in order to reduce the
percentage of brokens by almost 4% and to improve the appearance of the processed
product. They have gained an incremental income of Rs1 per kg, besides reduction in
labor force by at least 56 persons. The mill owners contacted during the study demanded
more knowledge on modernization. Recently, RICETECH was organized at Vijayawada,
and some of the rice millers are contemplating to adopt modern machinery. High
electricity charges and change in the slab from LT to HT are the two constraints in
adopting new machinery.
17

Government policy: Earlier, it was mandatory to for rice millers to part the milled rice to
FCI under levy system. Now with the change in policy, the rice millers are not bound sell
to FCI and can sell in open market as well. The levy price is fixed by the Government.
Due to heavy stock of rice in their godowns, FCI is enforcing stricter quality norms. The
norms fixed by FCI are in terms of brokens, foreign matter, damaged, discolored, chalky,
red grains, admixture and moisture content. Rates are fixed on these parameters. Now in
the absence of support price, it has become mandatory for the rice millers to comply with
the quality norms.
Spares: Rice processing machinery requires a lot of spare parts for ensuring an
uninterrupted production during the peak season. Bearings are a critical spare part for rice
mills, which is obtained from the local dealers. A lot of duplicate parts are being sold and
the processors are unable to discriminate them from the original ones. The duplicate parts
lead to production halts. Even changing the bearings is a tedious process and results in
wastage of time. It was reported that every mill roughly spends an amount of Rs.25000
on bearings alone.
Networking with Rubber Rice Polisher manufacturers: Rice polishing is a critical
process in rice milling and the FCI too demands for well-polished rice. On an average,
52 pairs of rice polishers are required in a season and the cost of each pair ranges from
Rs.1900-2600 per pair, depending on the brand. However, because of poor quality of rice
polishers, at times the rubber adheres to the surface.
All brands are locally available from the local dealers, who in turn obtain from
Chandigarh. It was also informed that the Chandigarh dealers procures from Kerala,
which has got manufacturing facilities for rice polishers. A direct linkage of rice millers
association can be forged with the manufactures to facilitate flow of information on their
technical requirements as well as bringing them benefit of reduced prices.

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3.7. ETHNIC FOODS

Shelf life and Packaging: Processing of ethnic foods is mostly manual and caters to the
local demand. The industry faces a problem of poor shelf life and packaging. Some of the
SHGs that have taken these products to Delhi markets also could not sustain there for a
long-term because of the above reasons.
Bakery Products:
No association: Though there are 90 bakery units in the cluster yet there is no association
amongst them. Only one unit is connected to the South India Bakery Association,
Bangalore and they regular get information on current trends in the bakery industry.. In
the past, they have even invited experts from Bangalore and CFTRI to train their workers.
Technical problems: Bakery units demand for product diversification and technological
inputs on improving the quality aspects and shelf life of the products.

18

3.8. REVIVAL OF NUTICEUTICALS

Lessons from NGOs : Access to nutrient rich food is one of the critical problems facing
the rural women who want to maintain their own as well as their newly borns health.
The erosion of usage of traditional foods e.g. ragi malt and its substitution with modern
supplements like Farex and Cerelac etc, driven by MNC promotions, is a common
phenomenon in rural India. An NGO called Vasavya Mahila Mandali (VMM);
Vijayawada formulated and distributed food fortified with minerals through their
networks.
This food segment can be mainstreamed not only in rural areas but also in urban areas,
with support of Doctors, who of late have started prescribing traditional food
supplements. In this connection, the efforts of VMM can be coordinated with other
NGOs working closely with National Institute of Nutrition (NIN). One such example is
drawn from the experience of Dangoria Charitable Trust, Hyderabad, headed by a retired
nutritionist from NIN. This trust has prepared food formulations fortified with iron and its
composition is comparable to the existing weaning food brands. They entered into the
retail market in a small way, under the brand name of 'POSHANA". This attempt can be
tried in the cluster as VMM has already established networks with hospitals and health
clubs. They even have the adequate infrastructure and technical support available.

4. OTHER CLUSTER ACTORS

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The district has a high density of banks, with the total number of bank branches operating
in the urban and rural areas here, being around 392. Canning, rice milling units and some
SHGs avail working capital loans from these banks.
4.2. NABARD
NABARD has its District Development office at Vijayawada. Besides providing
refinance to eligible banks, NABARD has some promotional schemes for supporting the
non-farm sector in the state. So far it has not conducted any promotional programmes
exclusively for the agro processing activities of the district.
4.3. SFC
State Financial Corporation at Vijayawada sanctions term loans to all industries.
4.4. DRDA - Forerunner in promoting SHGs
According to an estimate of DRDA, the rural population of Krishna district is about 26.95
lakh and roughly half of them are women. Of these, about 40% of the women lie below
poverty line. In the absence of good NGOs, DRDA has taken the lead role of promoting
SHGs in the district. There are about 25000 SHGs in the district, having a membership of
about 3 lakh. Most of these SHGs are women based.

19

DRDA has promoted pickle manufacturing as an economic avocation to some of the

SHGs. There are about 7 groups that are involved in making pickle and spices throughout
the year. These groups are technically supported by DRDA. It also helps them in
marketing of their products in local RYTHU and Super Bazaars. There is one marketing
officer who exclusively looks after the SHGs. DRDA also determines the price of the
products and also gives opportunities to the manufactures to participate in exhibitions and
trade fairs organized within Andhra as well as outside the state, particularly in Delhi.
The DRDA has established a Training and Technology Development Center (TTDC) at
Gollapudi, near Vijayawada. Machinery with low cost technologies are made available
here. The pickle manufacturers are availing of the services provided by the TTDC and are
also planning to establish a community based packaging unit there for SHGs.
4.5. ALEAP
Association of Lady Entrepreneurs of Andhra Pradesh (ALEAP), a registered body under
Companies Act, headquartered at Hyderabad, identifies women entrepreneurs and
motivates them for setting up their own units such that they become socially and
economically independent. At present Mrs. K. Rama Devi heads the ALEAP and she is
also a member of various bodies like SIDBI advisory board, SSI board, governing body
of NISIET, Foreign Trade and Commerce constituted by Ministry of Trade and
Commerce. She has also received a number of awards e.g. Best Promotional Award from
Union Ministry of Industry and Best Women of the Year Award from the Andhra
Pradesh State Government.

has established an industrial estate in Hyderabad and has planned a food park at
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Surampally, Gannavaram Mandal (Krishna district). The agency has received grant
assistance under IID scheme of DC (SSI). Of the planned 120 plots, 70 plots have already
been allocated to the prospective entrepreneurs for establishing food processing units in
the park. The food park will have all infrastructure facilities including the ones for food
testing. The products manufactured from the park will have a common brand name and it
will provide guidance to the units in terms of production, technology and marketing. It is
scouting for marketing tie-up with the leading food processing industries and is also
implementing credit guarantee scheme. ALAEP has organized workshops involving
KVIC and SIDBI at Vijayawada for promoting margin money assistance and credit
linkages to the prospective entrepreneurs. They want further assistance on exploring
opportunities for food processing industry and organising marketing tie-ups for their
prospective entrepreneurs.

4.6. NGOs
a) Vasavya Mahila Mandali (VMM):
It is a non-profit voluntary organization headquartered at Vijayawada working for all
round development of women and children. The institute was established by Mrs and
(Late) Mr Gora, renowned social reformers. Mrs. Gora was conferred with Janaki Devi
Bajaj Award (1997), Jamnalal Bajaj Award (1999), GD Birla Award (2000) and Basava
award (2001).

20

VMM promotes SHGs in the district and have infrastructure facilities for production of
malt biscuits and spice powders. They facilitate credit linkages between banks and SHGs.
They have even conducted training programmes on biscuits and bakery products.
Producing nutritional food is their major focus and they have wide network in the district
and are well known for their contribution towards rural health programmes. Their
networks can be utilized for promoting mango based and health related foods.
b) There are other NGOs working in the district on social and religious related issues.

4.7. INSTITUTIONAL LINKAGES

The cluster does not have any prominent institutions connected to the food processing
industry. However, the existing institutions both within and outside the cluster, based on
the services utilized by the industry are given below:
a) Community and Food Nutrition Department:
This institute is operating under the aegis of Department of Food and Nutrition Extension
Wing, Ministry of Human Resources, Government of India. It conducts training
programmes for housewives on food preservation aspects and also runs one community
food processing center. The small processing units utilize the services of this department.
However, with effect from July 2002, the department has stopped the traditional training
programmes and are concentrating on nutrition aspects only. The small processors
contact the demonstration officer of the center to solve production-related problems.

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Jana Sikshna Samstahn (JSS):
JSS works under the supervision of Ministry of Human Resources Development
Ministry, Government of India. It gives training in vocational courses to prospective
entrepreneurs and also conducts training programmes on agro processing and bakery
items. It also organizes general Entrepreneurial Development Programmes (EDPs) in
association with APITCO. They organize a Mahila Ustav every year in the district, in
which women entrepreneurs exhibit their products. The certificates issued by them are
useful to entrepreneurs in receiving bank loans.
c) District Industries Centre:
The DIC at Vijayawada promotes industrial activity in the district. The DIC is nominated
as a nodal authority for obtaining statutory license under the Single Window Clearance
scheme. Besides, it also conducts EDPs and has schemes for proving marketing
assistance to the industries. It promotes self-employment schemes with assistance from
local banks. However, it has yet to make focused efforts on promotion of food processing
units in the district.

21

d) Department of Horticulture:
Its main function is to develop horticulture in the district. Considering the large area
under Mango cultivation, especially the Banganpalli variety, APEDA has identified
Krishna district as an Agri Export Zone (AEZ). The main focus of the project would be
to promote exports of Banganpalli variety by disseminating awareness on improved
packaging practices amongst mango growers and by establishing post-harvest facilities
like pre-cooling units. This project may impact the Mango productivity, especially the
Banginapalli variety that is being exported. Processing activities are not included under
the AEZ project as their main mandate is to expand area under horticultural crops and
improve the productivity of existing crops.
e) Association of Fruits and Vegetable Growers, Vijayawada
The association has a membership of 250 horticultural growers that are spread over in
three major mango growing districts viz. Krishna, West Godavari and Khammam of the
state. The organisation is headed by Shri Prasada Rao, who himself is a technocrat. The
association is basically into exporting of fresh mangoes to Singapore and Malaysia.
APEDA has awarded a merit certificate to them for their outstanding performance in
mango exports. Recently, the association has diversified into marketing of value added
products as well. Nowadays, they are even selling mango bars under the brand name of
Vijaya Sun Gold.
APITCO has utilized the services of Mr. Prasada Rao in their cluster development
programme for mango bar production in the East Godavari district. Mr Rao had offered
his support for transfer of technology for ensuring hygienic production of mango bar and
also for marketing. The association has assured that the process undertaken in the East
Godavari district could be replicated in the Krishna district as well.

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4.8. EXTERNAL INSTITUTIONS
CFTRI: This is a premier institution for food processing in the country working under
the aegis of CSRI. It is head quartered at Mysore and has a regional office at Hyderabad.
It provides consultancy services to the food processing industries. Only one canning unit
and one pickle manufacturing unit have availed of its services for testing of pulp and
designing of mango cutting units respectively. ALEAP also plans to utilize the services of
CFTRI for intensive training of its members in selected areas of interest. The processors
stated that because of high consultation fee charged by CFTRI, the former could not avail
their services fully.
Spices Board: The Spices Board is the apex body of the Government for promotion of
spices and spice products from India. It is located at Cochin and has offices at Hyderabad
and Guntur. The Spices Board has promotional schemes for; supply of polythene sheets
for post harvest improvement in chilly, turmeric and seed spices, quality improvement of
pepper, chilly, ginger, turmeric and seed spices and for construction of drying yards.

22

It also conducts training programmes for educating the farmers, traders, exporters,
officers of state horticulture department, members of NGOs and those of processing units
to improve the quality of spices during and after harvest season and to maintain storage
levels to meet the requirements of the importing counties.
It also provides a logo for Indian Spices and certify those processors who comply with
the stipulated quality norms. This scheme takes into account the setting up and upgrading
of quality testing lab, setting up of facilities for monitoring pesticide residues and the
adoption of ISO 9000 certification and HACCP.
Since Krishna district was never a traditionally popular cluster for spices, the Spices
Boards efforts are mainly directed to Guntur district, a neighboring district of Krishna.
However, two spice processing units i.e. Priya and Agri Gold have availed their services
and are registered with them and are also certified for compliance with HACCP. The
spice processors operating from home have not received any attention from the Board
due to a lack of critical mass of production.
APEDA: APEDA has got a regional office at Hyderabad. It has several schemes for
export of agricultural and processed products from India. APEDA actively participated in
the quality improvement programmes conducted at Chittor district for mango pulp
making units. This institution can provide information to the existing entrepreneurs on
markets and scope for exports. Barring canning or pickle units, the rest of the industries
have not been able to utilize APEDAs services. Now with the sanctioning of AEZ, the
latter would focus on promoting exports of Banganipally variety of mangoes from the
Krishna district.

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23

5. PROBLEMS IDENTIFIED
Lack of critical mass
Barring the rice mills, a critical mass of units in any segment is missing, which is
necessary to take any meaningful interventions in the cluster.
High degree of heterogeneity
This cluster is highly heterogeneous in terms of segments, manufacturers, products and
markets. This poses limitations in terms of evolving a strategy for the cluster as a whole.
Suitable varieties for processing
The district has a unique distinction for Chenna rasam and Pedda rasam varieties of
mangoes, which are highly suitable for pickle manufacturing. It also helped the women to
give a unique selling proposition and acquire a niche in the market in terms of product
taste.
Multiplicity of Departments
The products are manufactured in both unorganised as well as organised sectors. While
SHGs comes under the DRDA, the organized industry comes under the purview of
Department of Industries. Thus any uniform approach, shall require mutual appreciation
and a greater degree of convergence by the above departments.
Micro enterprises can tap new markets
The experience of SHGs in accessing Delhi market under the guidance of DRDA proves
that there is a huge demand for pickles and ethnic foods outside Andhra. This demand
can be tapped on sustainable basis by setting up proper distribution network and
improving packaging and hygiene standards of the manufacturers.

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Predominance of unorganized sector
A major chunk of the processing industry is confined to the unorganized sector The
DRDA has attempted to bring these scattered units into a single fold with their marketoriented interventions. These networks can serve as ready-made platforms for initiating
product standardization and improving the packaging standards for meeting large
volumes of uniform quality.
Horizontal Collaboration exists
Almost all mango and rice processing units, exhibit lateral cooperation in terms of
sharing their production capacities and solving day to day problems. However, in case of
other units, the cooperation is limited because of their wide geographical spread,.
Lack of any support institutions
The cluster is a nascent one and thus could not attract attention of any institution related
to food processing. As a result, the manufacturers are not aware of the recent trends in
food industry or the food laws. The focus of the institutions existing outside the cluster is
on other places, where there is some critical mass available and therefore there is greater
scope of visible impacts being made.

24

Lack of access to market information

Due to lack institutional support, some of the units have spent a lot of money for scouting
information. This is an entry barrier to small institutions who wish to set up small
processing units.

6. SWOT ANALYSIS
Strengths

Weaknesses

Inputs availability:
Mango is the major raw material, which is
abundantly available. This district boasts of
nationally acclaimed varieties for mango
processing like Totapuri, Chenna rasam and
Pedda rasam.

Markets:
- The products generally cater to local
markets and any expansion of their
business is fraught with low scale of
production.
- Awareness on markets for food products
in other states is lacking.
- High coordination and transaction
costs inhibit the small units to scout for
new markets.
- The local retailing shops consider the
products manufactured by local people of
inferior quality, for instance the mango
bar. Though pickles have a good demand
yet they are not placed in the retail shops
due to lack of labels and of information
on product composition.
- The spice manufactures cannot
diversify their market base due to lack of
awareness on AGMARK. Access to retail
markets demands FPO labeling. This is
not met as their production base cannot
comply with the stipulated norms.

Technology:
The technology for pickle manufacturing
have a unique distinction as the products
manufactured in this cluster are free from
preservatives.

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Traditional
skillsPDFcamp
acquired from generations
have been retained.
Marketing:
The traditional mango based industry has
made an impact in the national markets due
to the efforts of DRDA.
Innovation capabilities:
One unit has taken up processing of mango
slices and mango powder, which is new for
the cluster.
ALAEP is establishing a food park
exclusively for women entrepreneurs. This
will again be a unique model of its kind in
the country.
Infrastructure facilities:
- The cluster has cold storage facilities in the
district for storing of agricultural produce
like chilies, tamarind etc.
- There is one pre-cooling unit, which is
25

Technology:
- The technology employed in the district
is not advanced and heavily relies on
traditional knowledge.
- Market demands uniform quality, which
is very difficult to maintain as units are
small and scattered.
- Most of the rice mills were established
some decades ago and now require
modernization to reduce percentage of
brokens.
- Absence of awareness on scientific

being used for storing export consignments

of fresh mangoes.
- The district has well-developed transport
system, which has been utilized to transport
produce to Gujarat and Delhi markets.
- The facilities at TTDC have been used by
the SHGs.
Business environment:
The cluster has been historically famous for
trading. The processors do cooperate
amongst themselves for sharing of their
godowns. SHGs also share their market
orders based on their core skills.

preservation techniques for long term

storage of the product.
Product diversification:
This has not been attempted even though
there is a considerable area under Guava
cultivation yet nobody attempts to
process Guava pulp.
Inputs availability:
Lack of packaging material and
machinery is a serious limiting factor.
Simple things such as glass bottles for
storing of pickles are not available. It
leads to added coordination and
transaction cost for the small units.
Innovation capabilities:
The past failure of one unit in product
diversification from pulp to RTS
beverages has negatively impacted the
existing entrepreneurs to take up product
diversification.

Quality:
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Maintaining hygiene in production is a
missing element. Only two canning units
have been certified for HACCP till now.
This requires reorientation in the skills of
not only of the factory manager but also
of workers. Similarly women groups are
to be sensitized on hygiene aspects.
Opportunities

Threats

Markets
There is a good demand for Andhra pickles,
both within and outside the country. This
potential has not been tapped on an
organized basis. Mango bar has got huge
demand in West Bengal and North Indian
states, which so far has been exploited by relabelers and not by the manufactures.

Markets:
- Due to poor critical mass of units, other
clusters may emerge forward and dwarf
this industry. For example, all buyers
concentrate in Chittor for mango pulp.
- Market preferences for hygiene
products may affect the pickle and mango
bar units.

Technology:
- The district offers huge scope for

Technology:
- The pulp from Aseptic processing units

26

technological up-gradation. For e.g. recent

RICETECH exhibition, held at Vijayawada
revealed how modernization of rice mills
can reduce the broken percentage and cut
down the operating costs e.g. fixed costs on
electricity charges.
- Similarly, technology can help to overcome
the blackness that occurs during the storage
of mango powder.
- Packaging technology, ranging from simple
to complex options can be transferred to the
district.
- Considering the nascent nature of the
cluster, there is tremendous scope for
technical consultants to encourage the
canning units to go in for product
diversification and try gainful utilization of
waste generated from processing e.g. Mango
stones can be used for extracting fats and
technology for this is available with BARC,
Mumbai.
Inputs availability:
The cluster offers scope for new packaging
material for packing of pickles, ethnic food
and spices.

has demand in European and US

markets. One such unit has already come
up in Renigunta, Chittor district.
- High demand for compliance with
quality regulations will impact the cluster
significantly.
Inputs availability:
Any deterioration in power situation
would significantly impact the mango
canning units, as their processing period
is during summer season.

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Innovation capabilities:
Considerable scope exists for manufacturing
of Mango bar under hygienic conditions with
attractive packaging.
Skills:
New skills for production of pickles, Ethnic
foods can be acquired.
Business environment:
Managerial skills can be imparted to the
SMEs. Even the Rice Mills association has
demanded EDPs to improve their business.
Others:
Offers scope for sub-contracting
relationships between mango powder
manufacturers & SHGs. E.g. the mother
units can outsource the peeling to SHGs.

27

7. VISION STATEMENT
"Krishna District will emerge as a modern food-processing hub by providing
linkages with agro producers and food processing units in informal as well as
formal sectors, in the realm of technology, food standards and markets by the year
2005"

8. INTERVENTION STRATEGY
This cluster is an agglomeration of tiny, cottage and home scale enterprises. It is highly
heterogeneous in terms of segments, manufacturer activities and markets. Except for the
rice milling activity, a critical mass of units is not there for any other segment.
From the natural resources point of view, mango and paddy are the two major crops,
upon which processing activities could be planned. In a nutshell, the food processing
cluster here could be categorized as a 'nascent industry. Therefore the strategies
normally applied for underachieving clusters may not be applicable here.
Considering the above characteristics of the cluster, the following strategies are
suggested:
1. Strengthening the existing processing units by providing access to information on
modern technology, packaging, markets, food laws and hygiene requirements.

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2. Creating awareness on the scope for food processing in terms of increasing value
addition to the products.
3. Strengthening of local institutions and linking them with the those connected to the
food processing industry at the national level.

9. ACTIVITIES PLANNED
Keeping in view the above broad strategies, the following activities have been suggested
and broadly agreed upon by the cluster actors

The activities and their expected outputs are given in the following page.

28

List of activities planned under the Cluster Development Programme

For Food Processing Cluster - Krishna District.
Sl.No
1
1.1

Segment

Limiting factors

Activities

Expected outcomes

1. Inadequate
working
capital
assessed on Nayak committee
recommendations (20% of the project
sales tun over)
2. Limited sub-contracting relationship
with the buyers
3. Lack of product diversification - based
on mango pulp, and to improve the
capacity utilization of the factory
4. Waste utilization e.g. mango stones
into value added products
5. Improving the infrastructure facilities
at Kakinada port
6. Improving the quality systems e.g.
HACCP
1. Unhygienic production
2. Confined to mango only

1. Trust Building activities:

a) Awareness programmes on
Cluster
Development
programme for bankers and
institutions/professionals/port
officials
b) Sharing of information from
the buyers registered with
APEDA/FICCI
c) Technical programmes on
preservation, value added
products and waste utilization
d) Awareness programme on
HACCP

1.

Trust building activities:

a) Awareness workshops on
hygienic production of mango
bar
involving
local
technocrats
b) Formation of groups
c) Demonstration of improved
technology
d) Demonstration of alternative
technology e.g. Solar drying,
which reduces the drying
period of mango bar from
existing 25 days to three days
Market linkages with local
processors.

1.

Mango processing
Mango
Canning

2.

Appreciation for the Cluster

Development concept and
its methodology by all
cluster actors, including
support institutions.
Increased awareness on
HACCP and introduction of
BDS and APEDA/NHB for
formalizing the process.

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1.2

Mango Bar Unorganized

sector

29

2.

Increased awareness on
hygienic
Mango
bar
production and introduction
of alternative technologies
Demonstrated a pilot project,
involving at least one or two
groups for mango bar
production with the support
of
local
professional/
institutions outside of the
Cluster

1.3

Mango powderUnorganized
sector

1. Shelf life problems - Blackening of

mango powder
2. Lack of knowledge about buyers on
mango powder, mango wet & dry
slices
3. High costs associated with accessing
technical know-how from the reputed
institutions
4. High labour cost involved in peeling of
mango.
5. High space requirement

1. Providing
a
technical
consultant to the unit for
improving the shelf life of the
product
2. Forming of sub-contracting
relationship with local SHGs
for peeling operations

1. Linkage of at least two groups

with the Mango powder or
slicing units.

1.4

Mango pickle

1. Poor hygiene standards because of

infrastructure problems
2. Lack of awareness on packaging
standards
3. Lack of resources to put even a
simple sealing machine
4. Variability in quality from each
producer group, when bulking is done
for meeting bulk orders
5. Reliance on traditional knowledge and
skills, and inability to access scientific
preservation techniques
6. Unable to reap the markets created,
outside A.P due to preoccupation of
women in their household activities,
communication barrier and lack of
marketing skills.
7. Unable to access the retail market
shelves as it is mandatory to have a
FPO license and declaration of
composition on the label.
8. Cannot get FPO license individually
as production is mere extension of the
kitchen

1. Awareness programmes on
Hygienic
production
of
Pickles
and
preservation
techniques.
2. Exposure visits to Pune, and
Marathawada
Agriculture
university, Parbhani for low
cost
agro
processing
technologies.

1. Evolve some benchmarks for

the processed products and in
hygienic practices
Increased
awareness on
packaging
and
preservation
techniques & low cost processing
technologies, for other than
mango by understanding the
benchmarks.

B. Initiation of strategic activities:

Setting up of common packaging
facility at TTDC

- Initiated the formal mechanism

for establishing a distribution
network for Delhi market with the
help of BDS provisioning.

Unorganized
sector (SHGs)

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Organizing
the
Distribution
network for the products of SHGs
in Delhi with the help of Business
Services
Development
Provider(BDS)

30

2.0

Rice Milling

1. Machinery are old and consumes high

power
2. Lack of access to quality spare parts
3. Lack of good inventory management
systems

Selection of Rice mills for

modernization and
Provision of BDS to facilitate the
same.

3.0

Bakery
products

1. Shelf life of the product - to avoid

fungal infections
2. Lack of knowledge on new bakery
products
3. Lack of distribution network planning

Organizing training programmes

in association with South Indian
Bakery association, Bangalore

Ethnic foods

1. Shelf life of the product for distant

markets
2. Simple machinery for removing the
drudgery in simple operations.
3. Packaging
1. The district
has substantial area
under cashew, which has been
procured by Kerala & processors from
Palasa and Vetapalem
2. Even
if
some
processing
is
attempted, it is crude form of roasting
and results in high splits

Awareness
packaging

programmes

on

4.0
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5.0

6.0

Some
neglected
areas

Strengthening of Institutions

1. Identifying the area and

production from a block
2.
Initiating
dialogue
with
Maharashtra govt. (Horticulture
Dept.) which popularized the
simple
cashew
processing
techniques in Sindhudurg district
and widely adopted by women on
a large scale.
1.
Exposures visit involving
institutions, entrepreneurs,
to other clusters. (Since
done for ALEAP members,
who visited Pune food
processing cluster).

1. Crystallized the number of

rice mills for modernization,
with the help of BDS
2. Proposals
initiated
for
modernization of Rice mills
for submitting to concerned
agencies.
3. Established an inventory pool
at association for common
inventory items.
1. Created a database for actual
no. of bakeries
2. Inculcated at least base level
functional
trust
among
bakeries,
through
trust
building activities
1. Increased awareness on
packaging and linkage with the
institutions/BDS

1. Identified the scope for

processing of crops, which are
hitherto neglected or processed in
other districts.

1. Identified a food consultant

for
Institionlising
the
mechanism for deliverance of
technology
and
market
linkages.
2. Benchmarks

31

and

linkages

2.

Employing the services of

food technologist

with
the
food
related
institutions established.

Consultants involved in food

business
(Business Services
Provider) for strengthening of
local
institutions/industry/Govt.
departments
and
creating
business models for different
segments of the industry.
6.0

General issues

1. No local institutions for rendering

technical
advise, only a few
professionals are available in the
cluster.
2. All the major institutions outside the
cluster,
which
entails
lot
of
coordination and transaction costs.

1. Sensitizing CFTRI, and Spices

Board, Hyderabad on cluster
development programme

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32

Identified one / group of Network

Development Agents (could be
institutions or professionals or
existing
entrepreneurs)
for
initiating the activity for the
identified segments. with the
handholding of CDA/ Govt.

CFTRI, Mysore, Hyderabad, Chennai, Spices Board, Guntur,

Agriculture University, APEDA, NHB, FPO, SISI

DSO
/FCI

NGOs
DRDA/
TTDC
Paddy Cultivators
Rice Machinery Spare
Parts Distributors
(Spares, Rubber Polishers)

RICE MILL
ASSOCIATION

KVIB

SPICES
Board

APEDA

DIC

ALEAP

BANKS

PROCESSING UNITS
q

Unorganized Sector

Distributors

Mango Slice Unit

q
Traders from East Godaveri
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Mango Growers/
Spice Growers
Mango Commission Agents
Mango Market Yard
Local Markets for Spices
Merchant ExportersCans, Labels
Packing Material
From Coimbatore
Pulses commission
Agents
DRDA, Bottles, Labels
Local Flour Mills
Distributors of Preservations

Mango Jelly

Local Retail Bakery Outlets

SHGs- Pickles/Spices

RYOTHU/ DWCRA Bazars

Ethnic Food

q
q

Swagruha Shops/ Retail

Outlets
Houses/ Shaps

Rice Milling

FCI/ Open markets

Dal Milling

Commission Agents

Merchant Exporters

Bakeries

Home Scale Pickle Units

Organized Sector

Mango canning Units

Spice Processor
Pickle Manufacturer
Bakeries
ALEAP Industrial Estate

33

Regulatory Authorities
Factory Inspector, Food Inspectors of DIC
Taxes