Mango pulp and fruit-processing unit

This keeps the horticulture core and drops the bolt-on textile cluster. Vizianagaram's sugarcane and mango belt floods the market every season, and the district already has a working mango jelly and food processing trade — so the building blocks exist, but value leaks out as raw fruit. A focused unit producing aseptic mango pulp, concentrate and jelly base absorbs the glut into year-round SKUs sold to beverage and juice brands, ice-cream makers and the existing jelly trade — directly capturing the mango: raw fruit → jelly, pulp & branded fruit products gap. The honest constraint is the same as any mango processor: a sharply seasonal intake means the pulp line runs hard for a few weeks and the operator carries inventory and working capital across the year; varietal grading (Banginapalli/Totapuri lines behave differently) and aseptic hygiene are non-negotiable for B2B buyers. FSSAI licensing and a steam/aseptic line are the real costs. Buyers are B2B-first: pulp to beverage and dairy brands, jelly base to confectioners. Add branded retail products only once anchor pulp offtake is steady. The risk score reflects seasonality, not demand.