Saran's Ganga-Ghaghara doab grows a tomato and vegetable glut that crashes at every peak. A small puree, paste and sauce line absorbs the surplus and supplies regional HoReCa and modern-trade private labels.
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A compact processing line converting peak-season tomatoes into aseptic puree, paste, ketchup and sauces, plus seasonal pickled and dried vegetable lines. It builds on the district's tomato and vegetable belt and its fertile Ganga-Ghaghara doab farmland, and directly attacks the tomato: raw glut → puree, paste & sauces gap (with the doab vegetables → frozen, dried & pickled gap as a shoulder-season add): farm-gate prices collapse at harvest precisely because there is no local absorption capacity.
The real constraints are throughput timing and shelf-stability. A hot-break pulper, steam-jacketed kettle and a hygienic hot-fill or retort step are needed to hit FSSAI norms and a usable shelf life, and the unit must crush the glut fast within a short window while securing grower supply contracts so it isn't idle off-season. Buyers are regional caterers and HoReCa, mid-market sauce brands seeking co-packing, and modern-trade private label. Compete on consistent Brix, food-safety paperwork and reliable seasonal volume.
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Targets value-chain gaps
See all atoms and gaps on the Saran district page.
