A study on Competitive analysis of various pickles with special reference to selvam pickles

Management studies

A STUDY ON COMPETITIVE ANALYSIS OF VARIOUS PICKLES WITH SPECIAL REFERENCE TO SELVAM PICKLES R.Ragavi1 K.Santhiya2 ABSTRACT Historically, pickling is one of the oldest preservation methods of several foodstuffs such as vegetables, fruits, fish, and meat. Pickling imparts unique and desirable changes in flavor, texture and color that take place over time in fermented pickles. This review focuses on the common traditional fermented pickles and their nutritional, therapeutic, and economic potentials. Furthermore, the technological progress in screening microbial communities associated with the traditional pickles is summarized. Finally, this paper will tackle with the role of pickles in filing the gap in food security, the safety aspect of traditional pickles and technique to improve the quality of traditional pickles. The research involved a survey in which total of one hundred and fifty one employees drawn from various customers were used as subjects. It is examined with the help of statistical tool together with various demographical factors was also studied using simple Percentage analysis, Weighted Average. Data was collected through questionnaire and analyzed through SPSS.

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