§1What this business is

Fresh produce (orange, apricot, peach, plum, cherry, dates, garlic, onion, cucumber, mushroom, sweet corn, beans and herbs) is cut and dried in a vacuum drier. Under vacuum water boils at a low temperature (the profile cites about 30 mbar and 30 °C), so the product suffers less heat damage than in an ordinary drier. The dried pieces go into tea blends, biscuits, sauces, seasoning mixes and marinades, and to ready-to-eat food makers and hotel chains, many of them abroad.

Capacity: 150 kg a day of fresh produce; 24 MT a year of output, sold at an average ₹350 a kg.

§2Is it right for you?

Who it is for

Someone near a fruit, vegetable or herb growing area who can reach food-ingredient buyers or exporters.

Who it is not for

Someone wanting quick profit — the profile shows almost no profit in year 1.

Advantages

  • Vacuum drying keeps colour, flavour and vitamins better than hot-air drying
  • High selling price — ₹350 a kg average in the profile
  • Uses surplus seasonal produce
  • Strong export demand from ready-meal makers and hotel chains

Drawbacks

  • Year-1 profit is almost nil (₹0.48 L) in the profile
  • The vacuum drier is costly and needs careful control
  • Fresh produce supply is seasonal
  • Export buyers demand strict residue and hygiene standards

Skills you need

  • Vacuum drying and moisture control
  • Grading and preparing fresh produce
  • Food safety and moisture-proof packing
  • Selling to food makers and exporters

Why difficulty 3/5: Specialised drier and seasonal supply, with thin profit in the first year.

§3Market

Who buys

  • Ready-to-eat food manufacturers
  • Hotel chains
  • Tea, biscuit, sauce and seasoning-mix makers

How it sells

  • Export to food makers, especially in Europe
  • Direct supply to domestic food processors

Good to know

  • The profile states India exported 87,279.99 MT of dried and preserved vegetables worth ₹1,088.55 crore in 2016-17.
  • The profile states the best returns are usually in export markets, especially Europe.

§4Raw material & machinery

ItemQtyCost
Vacuum drying machine1₹6.50 lakh
Packing machine1₹1.00 lakh
Freezer1₹1.00 lakh
Weighing scale1₹0.20 lakh
Office furniture and lab set-uplump sum₹0.70 lakh

From: SIDBI Stand-Up Mitra project profile — Vacuum Dried Fruits, Vegetables and Herbs (2018) — private guide — confirm locally

  • Fruits: orange, apricot, peach, plum, dates, cherryfresh produce bought in season
  • Vegetables: garlic, onion, cucumber, mushroom, sweet corn, green and lima beansfresh produce bought in season
  • Herbsnamed in the profile title

From: SIDBI Stand-Up Mitra project profile — Vacuum Dried Fruits, Vegetables and Herbs (2018) — private guide — confirm locally

§5Licences & registration

  1. FSSAI manufacturing licence
  2. Udyam registration
  3. GST registration
  4. State Pollution Control Board consent where required
  5. APEDA registration (RCMC) and IEC for exports
  6. Legal Metrology registration for retail packs

We can do this registration for you

§6Schemes & subsidies

PMFME gives a 35% credit-linked subsidy up to ₹10 L for a micro food unit; PMEGP fits a ₹29.08 L manufacturing project; MUDRA covers up to ₹20 L; CGTMSE for a loan without collateral.

§7Money

How the investment is worked out: Land ₹4.50 L + building ₹2.50 L + plant and machinery ₹8.70 L + furniture and lab set-up ₹0.70 L + preliminary and pre-operative ₹0.87 L + margin for working capital ₹11.81 L = ₹29.08 L.

Working capital: Working capital ₹11.81 L (stocks ₹5.91 L, receivables ₹2.95 L, overheads ₹2.95 L); margin ₹5.17 L, bank ₹6.64 L. Finance: owner ₹7.27 L, bank ₹21.81 L.

SIDBI Stand-Up Mitra profile, uploaded in 2018 (no year printed on it) — prices will be higher now; check current costs.

How to prepare a loan file

§8Export potential

Confirm the HS code in the DGFT ITC(HS) lookup before you export

0712Dried vegetables, whole, cut, sliced, broken or in powder, but not further prepared0813Fruit, dried, other than that of headings 08.01 to 08.06

Export council / board: APEDA

  • Confirm the 8-digit ITC(HS) line with DGFT or your customs broker before shipping.
  • You need an Import Export Code (IEC) from DGFT before the first shipment.

§9Risks — where people fail

  • Crop failure or price spikes in fresh produce
  • Moisture pick-up spoiling dried stock
  • Rejection of export lots on quality tests
  • Machine breakdown in the peak season

§1030 / 60 / 90-day plan

A general plan that applies to any business. A plan for this business will be added after research.

  1. Days 1–30: Visit a working vacuum-dried fruits, vegetables and herbs unit, ask 10 buyers about price and quantity, and get quotations from 3 suppliers.
  2. Days 31–60: Udyam and the licences you need (FSSAI manufacturing licence, Udyam registration), a project report (DPR), and the scheme or loan file.
  3. Days 61–90: Space and machines, trial production, and first deliveries to 10 customers.

§11Who to connect with

Not verified yet

Associations, clusters and training institutes — the directory is being built. Connect

§12Watch

There is no episode on this business yet. Shows are coming soon on the Podcast page.

Want to start Vacuum-Dried Fruits, Vegetables and Herbs?

DPR, loan file or registration — ask us on WhatsApp.

Get a DPR / loan file made

Sources

  1. SIDBI Stand-Up Mitra project profile — Vacuum Dried Fruits, Vegetables and Herbs (2018)

Data review: 6 October 2026. Spotted a mistake? Report it. For information only — not legal or financial advice.