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overview
CSIR-CFTRI has developed Mutton Pickle as a preservative-free food adjunct with acidic pH, low moisture, and spicy flavour, suitable for pairing with bland foods like rice, and roti. With low moisture and an acidic pH of 4.2, it requires no preservatives and maintains over one year of shelf life. The product suits hotels, restaurants, and student messes, offering strong market potential.
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Contact UsHead of the Department Head, Technology Transfer & Business Development Department Email: ttbd[at]cftri[dot]res[dot]in |
Last Updated on : 13-March-2026
