Gherkin Dealers in Sirumalai, Dindigul

Gherkins are properly graded, sorted, soaked and washed before being put into the packing medium in barrels of High Density Polyethylene allowed for food products with an adjusted mechanism (compensator) that pushes the gherkins down under the cover liquid which fills the barrels entirely. Lid with gasket and O-ring is used to avoid any external contact. The 3 categories according to the media of packing are 'in brine', ' in natural alcoholic vinegar' and 'in acetic acid'. Acidity of gherkins packed in acetic acid and natural alcoholic vinegar is 3.2%, with an allowance for 0.2% (+) or (-) and its salinity is 4%, with an allowance for 0.2% (+) or (-). Salinity of gherkin preserved in brine (as sodium chloride) is 15%, with an allowance for 1% (+) or (-), acidity (as lactic acid) >0.6 % and pH

Fresh Gherkins, alcoholic vinegar

The people in these parts, who are mostly farmers, have to rely on local markets for their agricultural buying needs. And due to the lack of competition in these rural areas, farmers have to spend more to buy agri inputs, and mostly the sellers pushes the most margined products, whether they are quality or not.

gherkin, Cucumber