Weikfield diversifies into mushrooms
By Weikfield Agro Products ‘officially’ ina | 02 Jan 2001
The Weikfield group, better known for its custard powders, jelly and instant mixes, has set up a 300 tons-per-month mushroom farm at village Bakori, 22 kms. north of Pune. A major portion of this production will be exported and the company is expecting a Rs 12 crore export income of the expected total turnover of Rs 15 crore this fiscal.
While there are several mushroom farms in the country, most of whom find it tough to make the project a success, Weikfield operates from a position of strength, thanks to its integrated facilities, which spans right from compost making to spawn developing to processing.
The 40,000 sq. ft. facility built on a 32-acre plot has seven computer controlled compost making tunnels and 48 air-conditioned mushroom growing rooms, where temperature, humidity, levels of oxygen and carbon dioxide are constantly monitored and controlled.
"We are the only company in the country to have our own international standard spawn developing laboratory. So while others have to depend on imported spawn, we are in a position to even sell spawns to other mushroom producers," says Mr. Ashwini Malhotra, managing director, Weikfield Agro.
Besides, mushrooms being a perishable commodity, and the fact that the domestic market for mushrooms is still in its nascent stage, Weikfield''s in-house processing facility enables the company to process the freshly picked mushrooms (within 40 minutes of picking) and can them for exports. The processing division also processes other fruits and vegetables and manufactures a variety of sauces and chutneys.
In the domestic market, the company has tied up with restaurants and pizza houses and makes use of its existing distribution and dealer network it has for its earlier products. It sells its products under the Weikfield First Choice brand. Outside the country, it has tied up with food chains and suppliers including Liberty Gold, Miller & Smith , Safeway, Little Caesar, etc.
"Simultaneously, we are trying to grow the domestic market," says Mr. Malhotra. "Canning involves 40 per cent reduction in weight (due to blanching). This loss can be avoided if we are able to sell fresh mushrooms locally." The Indian market offers tremendous latent potential, with average consumption as low as 0.4 lbs. per head per year, as against 4 lbs. per head per head in the US, or 15 lbs. per head per year in South East Asian countries.
