SHAH AND ANCHOR KUTCHHI

ENGINEERING COLLEGE
DEPARTMENT OF MANAGEMENT
STUDIES


Name: SANCHIT SHAH
Roll No: 22
Std: FYMMS




COMAPNY NAME
V. P. BEDEKAR & SONS PVT. LTD.

LOCATION
56, TATYA GHARPURE PATH,
GIRGAUM, MUMBAI 400 004, INDIA


DESIGNATION
Marketing Intern





Report on
BUSSINESS DEVELOPMENT (SALES STRATEGY) OF
V. P. BEDEKAR & SONS PVT. LTD. for PICKLES &
SPICES


INDIAN Fast Moving Consumer Goods (FMCG) SECTOR :-

Fast Moving Consumer Goods (FMCG) goods are popularly named as
consumer packaged goods. Items in this category include all consumables
(other than groceries/pulses) people buy at regular intervals. The most common
in the list are toilet soaps, detergents, shampoos, toothpaste, shaving products,
shoe polish, packaged foodstuff, and household accessories and extends to
certain electronic goods. These items are meant for daily of frequent
consumption and have a high return. The Indian FMCG sector is the fourth
largest sector in the economy with a total market size in excess of US$ 13.1
billion.It has a strong MNC presence and is characterised by a wellestablished
distribution network, intense competition between the organised and
unorganised segments and low operational cost. Availability of key raw
materials, cheaper labour costs and presence across the entire value chain gives
India a competitive advantage. The FMCG market is set to treble from US$
11.6 billion in 2003 to US$ 33.4 billion in 2015. Penetration level as well as per
capita consumption in most product categories like jams, toothpaste, skin care,
hair wash etc in India is low indicating the untapped market . Indias
agricultural production is expected to grow at a rate of 4.6 per cent in 2014.
With the second green revolution just around the corner, Indias production of
foodgrains this year is expected to break the 201112 record of 259 million
tonnes (MT). Presently, the overall grain stock position in India is about 62.1
MT, including 41.8 MT wheat and 20.3 MT rice.
India is the third largest fish producer and second in inland fish production in
the world. Marine products contribute a fair share to Indias food processing
industry. According to MPEDA, export earnings from marine products touched
a record US$ 5 billion during 201314.
India has a livestock population of 470 million, which includes 205 million
cattle and 90 million buffaloes. Total meat production in the country is about
five MT annually. The country produces 450 million broilers and 33 billion
eggs every year. Growth rate of egg and broiler production is 16 per cent and
20 per cent respectively.
The Indian food industry which presently stands at close to US$ 135 billion
with a CAGR of 10 per cent, is expected to touch US$ 200 billion by 2015. The
food processing industry in India attracted foreign direct investments (FDI)
worth US$ 5,793.95 million during the period April 2000March 2014,
according to data published by Department of Industrial Policy and Promotion
(DIPP).


INDIAN SPICES :-
India is known the world over as The Home of Spices, thus Spices and
condiments need no introduction. The climate of the country is ideal for the
growth of almost all spices. Spices are an important group of agricultural
goods, which are virtually indispensable in the culinary art. They also play a
significant role in our national economy and also in the economies of several
spice producing, exporting and importing countries. India accounts for about
45% of the global spice exports. In India, from the point of view of both
domestic consumption and export, spices are important commercial crops.

According to the International Organization for Standardization [ISO],
there are about 109 spices and India produces as many as 75 in its various agro
climatic regions. The term spices and condiments applies to natural plant or
vegetable products or mixtures in
whole or ground form, which are used for imparting flavor, aroma and
piquancy to the food items. Spices are also being used within the country for
flavoring foods and in medicines, pharmaceutical, perfumery, cosmetics and
several other industries.

INTRODUCTION
Out of the 109 spices listed by the ISO, India produces as many as 75
in its various agro climatic regions. India accounts for about 45% (2,50,000
tons-2002-03) of the global spice exports, though exports constitute only some
8% of the estimated annual production of spices at 3.2 million tons (2002).
Over all, spices are grown in some 2.9 million hectares in the country. Spice
production in India, as much of the agriculture in the country, is undertaken in
millions of tiny holdings and determine the livelihood of large number of the
rural population.


HISTORY OF SPICES
The fame of Indian spices is older than the recorded history. The story of
Indian Spices is more than 7000 years old.Centuries before Greece and Rome
had been discovered, sailing ships were carrying Indian spices, perfumes and
textiles to Mesopotamia, Arabia and Egypt. It was the lure of these that brought
many seafarers to the shores of India.
Long before Christian era, the Greek merchants thronged the markets
of South India, buying many expensive items amongst which spices were one.
Epicurean Rome was spending a fortune on Indian spices, silks, brocades,
Dhaka Muslin and cloth of gold, etc.It is believed that the Parthian wars were
being fought by Rome largely to keep open the trade route to India. It is also
said that Indian spices and her famed products were the main lure for crusades
and expeditions to the East.
Today when spices cost so little, it seems unbelievable that they were
once a royal luxury and that men were willing to risk their lives in quest of
them. Though it were the Dark Ages, but there were rich people who had gold
to exchange for pepper and cinnamon. It was in the year 1492 A.D., that
Christopher Columbus discovered the New World. Five years later, four tiny
ships sailed southward from the port of Lisbon, Portugal, under the guidance of
Captain Vasco Da Gama. Like Columbus, Vasco Da Gama too was searching
for a new route to the spice lands of Asia. While Columbus failed to achieve the
goal, Da Gama succeeded. In a two year, 24,000 miles round trip, he took his
ships around the continent of Africa to India and back to Lisbon. Only two of
the four ships survived to reach their homeport. These two ships brought back a
cargo of spices and other products worth 60 times the cost of the said voyage.
The spices of the East were valuable in those times.
The Arabians had brought the cumin and coriander that mixed with
Indian pepper, ginger and turmeric make up the base of so many South Asian
dishes. It was this combination of spices that centuries later British sailors
spread throughout the world as curry powder. In India, Arabian traders got the
rare and exotic spices of the Far East from local spice merchants. India had
spent the previous two millennia spreading its culture to the Spice Islands of the
east. Arabian traders were able to make good money supplying these spices,
even with the high prices paid to the Indian middle men, not only to their
countrymen back home, but to Europe as well. These traders of spices paid for
the Art and Education for which Arabia became famous in the present day. In
many ways the culture of Arabia loved studying and learning different things.
Many great Greek and Roman plays were translated in Arabic, so too were the
geographic writings of Pliny and Ptolemy telling of the general location of the
tabled spice islands.The fascinating history of spices is a story of adventure,
exploration, conquest and fierce naval rivalry.
The people of those times used spices, as we do today, to enhance
or vary the flavors of their foods. Spices were also flavor disguisers, masking
the taste of the otherwise tasteless food that was nutritious, but if unspiced, had
to be thrown away. Some spices were also used for preserving food like meat
for a year or more without refrigeration. In the sixteenth century, cloves were
used to preserve food without refrigeration. Cloves contain a chemical called
eugenol that inhibits the growth of bacteria. It is still used to preserve some
modern foods like Virginia ham. Later, mustard and ground mustard were also
found to have preservative qualities. When spices were not available people
went hungry because they could not preserve their foods to carry them over to
the winter. Such was the importance of spices those days.
Broadly, there are two main subdivisions of spices one being the major spices
and the other is minor spices. For example the spices like pepper, cardamom,
ginger, turmeric, chilies etc., comes under major category. The important minor
spices grown in India are ajowan, aniseed, caraway, celery, coriander, cumin,
dill seed, fennel, fenugreek, garlic, onion, saffron, vanilla etc.

TYPES OF SPICES
There is a popular belief that spicy foods are bad for health. This
belief is not only far from the truth but also that; spices in fact have medicinal
properties and are good for health. Spices are well known as appetizers and
digestives and are considered essential in the culinary art all over the world.
Some of them have anti-oxidant properties, while others have preservative
properties and are used in some foods like pickles and chutneys, etc. Some
spices also possess strong anti-microbial and antibiotic activities. Many of them
possess medicinal properties and have a profound effect on human health, since
they affect many functional processes. The spices according to their origin are
divided into the following :

SEEDS :
Seeds are a fertilized ripened ovule, almost always covered with a protective
coat. Some spices come in the form of seeds. These spices
are used in their original forms to enhance the flavors of certain food items and
at times these are grounded and made into a powdered form or a paste and then
used. The seeds are also the fruits of that particular plant but because of their
tiny size they are referred to as seeds. Some common seeds which are used as
spices
are Ajowan,Anardana, Aniseed, Caraway, Celery, Celeriac, Coriander, Cumin,
Indian Dill, Fennel, Fenugreek, Mustard, Poppy Seeds.

LEAVES :
Leaves of some plants are used as a flavoring agent. These leaves have a
distinctive flavour and when added with some other food they lend their flavour
making it more tasty and delecious. Various leaves are used all over the world
for culinary, medicinal and many other uses. Some of the commonly used
spices which come under the leaf category are : Basil, Laurel
Leaves, Tejpat, Chervil, Chives, Curry leaves,Hyssop, Peppermint
Leaves, Marjoram, Billilotan, Thyme
Leaves, Mint,Origanum, Parsley, Sage, Savory, Spearmint, Tarragon, Rosemar
y Leaves
FLOWERS :
Some flowers of a certain plant are used as spices. They have a certain flavour
and taste which they lend to the ingredients they are used with.Some common
flowers which are used as spices are Rose, Caper, Rhododendron and Saffron.
Fruits :
Some fruits are also used as spices. Some famous fruits which are used as
spices are as follows : Cardamom, Juniper, Kokam, Mace and
Nutmeg, Kababchini, Star Anise, Tamarind, Vanilla.

ROOTS :
The roots, or parts of roots, of many plant species have become specialized to
serve as spices. The following spices are basically roots used as spices and
condiments. Galangal, Garlic, Ginger, Horse Raddish, Onion, Stone
Leek,Lovage, Shallot, Sweet Flag, Turmeric.

BARK :
Some spices constitute the bark of a plant. These barks are highly flavoured and
impart taste to a certain food item. Some very common spices that are barks of
plants are : Jangli Darchini, Cassia China, Cinnamon.

MISC SPICES :
Some spices do not come under any category of seed, fruit etc but yet belong to
the family of spices.They are also used to impart flavour and taste to the
food.Some common miscellaneous spices are as follows : Black Pepper, Long
Pepper,Chabika, Clove, Amchur, Asafoetida, Karpoor, Arrowroot, Musk
Mallow.



SPICES BOARD INDIA
Spices Board (Ministry of Commerce and Industry, Government of India) is the
flagship organization for the development and worldwide promotion of Indian
spices. The Board is an international link between the Indian exporters and the
importers abroad. The Board has been spearheading activities for excellence of
Indian spices, involving every segment of the industry. The Board has made
quality and hygiene the corner stones for its development and promotional
strategies.

PICKLES :-
To Indians nothing says 'home' as simply and reassuringly as pickle.
Whichever part of the country you might hail from, pickle is likely to have been
a part of your earliest food memories as an incentive to make the staid
combination of dal and rice seem more appetising; as a counterpoint to the cold
comfort of curd rice or as a tasty accompaniment capable of weathering long
train journeys.
Pickling techniques and the finished product might vary vastly from region to
region Gujarat's sweet chhunda mango pickle has so little in common with a
hot avakkaya pickle from Andhra Pradesh that it's hard to believe that they are
made of the same fruit. But at the most elemental level, it's clear that no matter
what gulfs might separate the culinary customs of the country, pickle acts a
bridge between them.
No Indian meal is complete without a smidgen of pickle. Although readymade
pickles have made easy the painstaking process of pickle making, in many
households, it is an annual ritual that is still treated with the ceremony it rightly
deserves.

BACK TO THE BEGINNING
It's difficult to trace the exact origins of Indian pickle, but it is
connected to the ancient art of preserving food by curing it with salt or sugar.
Long before refrigeration and canning made it possible to preserve foods for a
long time, ancient civilisations had discovered that the secret to increasing the
longevity of perishable foods was to dry them in the sun and cure them with salt
or immerse them in brine. In fact, according to Western history, the tradition of
pickling can be traced right back to the dawn of civilisation. Cucumbers, which
are native to India and are believed to have grown wild in the foothills of the
Himalayas, were carried westward to Mesopotamia, where they were preserved
in brine. In the 1st Century BC, Roman emperor Tiberius is said to have been a
tremendous cucumber aficionado, having them at his table every day.
To ensure availability all year around, cucumbers were grown in green houses
and mentions of spiced and pickled cucumbers can be found in Roman historian
Pliny's writings. This is probably why pickles have come to be associated
almost exclusively with pickled cucumbers (or gherkins) in the Western
worlds.
The tradition of pickling may have also developed a solution to the problems of
food scarcity and seasonality of produce. Perhaps that is why nearly every
culture in the world has a tradition of preserves and pickles Germany has
sauerkraut or sour pickled cabbage, South Korea has kimchi made of cabbage,
radish and other vegetables, Morocco makes preserved lemons and the Nordic
countries have a long standing tradition of pickled herring, considered a
delicacy in Europe.
According to food historian KT Achaya's A Historical Definition of Indian
Food, it is clear that the repertoire of Indian pickles became highly evolved
several centuries ago. "A Kannada work of AD 1594, the Lingapurna of
Gurulinga Desika, describes no less than 50 kinds of pickles," states Achaya.
The most commonly pickled foods included not just wild mangoes, limes,
lemons, brinjals and chillies but also pork, prawns and fish.

How Does Pickling Work

When you watch tart, whole lines treated with little more than salt and spices,
transform into mature lemon pickle after a few weeks in the sun, it may seem
magical. The scientific processes that increase the shelf life of salt-treated foods
also simultaneously add depth and new dimension to their flavour. The natural
process to thank for the flavour of most Indian pickles is anaerobic
fermentation.
When vegetables or fruits are dried, cured with salt in airtight jars and left out
in the sun, halophilic or salt tolerant bacteria naturally present on their surface
digest the sucrose in the fruit or vegetable matter to produce by products such
as carbon dioxide, acetic acid and lactic acid. Lactic acid is what gives yogurt
its characteristic sourness and imparts a tangy flavour to them.
The acid that is produced acts as a natural preservative and prevents the growth
of pathogenic bacteria that could cause the pickle to go rancid. Direct sunlight
or adequate ambient light provides the warmth required for the bacteria to go
about the business of fermentation. It takes anywhere between 15 days to a
month for this process.

Attention to Detail
Certain precautions need to be taken for a pickle to mature and stay
fresh for several years. Most importantly moisture is anathema to pickles. Even
the slightest amount of moisture at the time of bottling and even after the pickle
is mature, can invite mould to form on its surface.



STRATEGY :-
Originally a military term, in a business planning context
strategy/strategic means/pertains to why and how the plan will work, in relation
to all factors of influence upon the business entity and activity, particularly
including competitors (thus the use of a military combative term), customers
and demographics, technology and communications.


DIFFERENT TYPES OF SALES STRATEGIES :-

CUSTOMER RETENTION STRATEGIES
Invest in the relationship
Increase trust
Expand product line
Cross selling
Marketing partnerships
Foster customer loyalty
Barriers to competition
Improve communication

RECAP RETENTION ACTIVITIES
Understand important factors to keep customers
Develop good customer database
Implement communication strategies specifically based on customer retention
Develop a win/win mindset with customers and deeply appreciate them
Develop and implement a focused approach to retain and grow current customers

REACTIVEATION STRATEGIES
Have a great list of previous customers
Develop a communications strategy to re-connect to them
Tell them you want them back
Understand why they stopped buying
Make it right if it was wrong
Remind them about your business


NEW CUSTOMER ACQUISITION STRATEGIES
Study what was successful for you in the past
Develop a detailed, ideal customer profile
Test new strategies as an experiment
Develop a specific customer target list
Look for best practices regarding new customer acquisition
Investigate industry specific marketing programs.

ANSOFF PRODUCT-MARKET GROWTH MATRIX -
STRATEGIC TOOL
A useful planning tool in respect of markets and products is the matrix
developed by Igor Ansoff (H Igor Ansoff, 1918-2002), who is regarded by
some as the 'Father of Strategic Management'.
Fully titled the Ansoff Product-Market Growth Matrix, the tool was first
published in Harvard Business Review, 1957, in Ansoff's paper Strategies
for Diversification.
The Ansoff product-market matrix helps to understand and assess marketing
or business development strategy. Any business, or part of a business can
choose which strategy to employ, or which mix of strategic options to use.
This is a fundamentally simple and effective way of looking at strategic
development options.
existing products new products
existing
markets
market penetration product development
new markets
market development Diversification
Each of these strategic options holds different opportunities and downsides
for different organizations, so what is right for one business won't
necessarily be right for another. Think about what option offers the best
potential for your own business and market. Think about the strengths of
your business and what type of growth strategy your strengths will enable
most naturally. Generally beware of diversification - this is, by its nature,
unknown territory, and carries the highest risk of failure.
Here are the Ansoff strategies in summary:


MARKET PENETRATION -
Developing your sales of existing products to your existing market(s). This is fine if
there is plenty of market share to be had at the expense of your competitors, or if the
market is growing fast and large enough for the growth you need. If you already have
large market share you need to consider whether investing for further growth in this area
would produce diminishing returns from your development activity. It could be that you
will increase the profit from this activity more by reducing costs than by actively seeking
more market share. Strong market share suggests there are likely to be better returns from
extending the range of products/services that you can offer to the market, as in the next
option.


PRODUCT DEVELOPMENT -
Developing or finding new products to take to your existing market(s). This is an
attractive strategy if you have strong market share in a particular market. Such a strategy
can be a suitable reason for acquiring another company or product/service capability
provided it is relevant to your market and your distribution route. Developing new
products does not mean that you have to do this yourself (which is normally very
expensive and frequently results in simply re-inventing someone else's wheel) - often
there are potential manufacturing partners out there who are looking for their own
distribution partner with the sort of market presence that you already have. However if
you already have good market share across a wide range of products for your market, this
option may be one that produces diminishing returns on your growth investment and
activities, and instead you may do better to seek to develop new markets, as in the next
strategic option.


MARKET DEVELOPMENT -
Developing new markets for your existing products. New markets can also mean new
sub-sectors within your market - it helps to stay reasonably close to the markets you
know and which know you. Moving into completely different markets, even if the
product/service fit looks good, holds risks because this will be unknown territory for you,
and almost certainly will involve working through new distribution channels, routes or
partners. If you have good market share and good product/service range then moving into
associated markets or segments is likely to be an attractive strategy.


DIVERSIFICATION -
Taking new products into new markets. This is high risk - not only do you not know
the products, but neither do you know the new market(s), and again this strategic option
is likely to entail working through new distribution channels and routes to market. This
sort of activity should generally be regarded as additional and supplementary to the core
business activity, and should be rolled out carefully through rigorous testing and
piloting.Consider also your existing products and services themselves in terms of their
market development opportunity and profit potential. Some will offer very high margins
because they are relatively new, or specialised in some way, perhaps because of
special USP's or distribution arrangements. Other products and services may be more
mature, with little or no competitive advantage, in which case they will produce lower
margins. The Boston Matrix is a useful way to understand and assess your different
existing product and service opportunities:


5 Types Of Sales Approaches :-
There's no one best way to sell. Your personality and background
will determine which type of sales technique is most effective for you. Even
if you have a methodology that works well, it's a good idea to try a different
approach now and then. Trying new methods keeps you out of a rut, and you
may be surprised by how well a new strategy works for you. In fact, many
salespeople do best by using a combination of approaches.

1. The Instant Buddy
People will be more willing to buy from someone they like.
Salespeople who use this approach are warm and friendly, asking questions
and showing interest in their prospects. They try to connect on an emotional
level with a prospective customer.
This approach can be very effective, but only in the right hands. Don't try to
make friends with a prospect unless you really mean it people can tell if
you're faking it, and they'll be very unhappy with you. You'll also need to do
some follow-through to demonstrate that you really do like the prospect. For
example, if you chat about the prospect's eleven-month old baby during your
appointment, you should follow up by sending a card and/or small gift on
the child's first birthday.

2. The Guru
Salespeople who prefer a more logical and less emotional approach
often set themselves the task of becoming experts in anything and everything
related to their industry. They position themselves as problem-solvers, able
to answer any question and tackle any issue that the prospect lays before
them.The guru approach requires plenty of work learning the relevant
information and keeping up with changes in your industry. But if you're
willing to put in the time it takes, you can do very well both in selling to
your prospects and generating plenty of referrals. Once customers realize
what a great resource you are, they're quite likely to send friends and co-
workers with questions straight to you.

3. The Consultant
This approach combines the 'guru' and 'buddy' approaches. The
salesperson who elects to use the consultant approach presents herself as an
expert who has the customer's best interests in mind. She knows all about
her company's products and by asking a prospect a few questions, she can
match him up with the best product for his needs.
As an approach that combines the best qualities of the of the first two
methods, it's extremely effective. But it also requires a great deal of time and
effort on a salesperson's part. You must be both knowledgeable and able to
make an emotional connection with your prospects. If you can manage both
of these feats, your sales will take off like a rocket.

4. The Networker
Networking can be a big help for any salesperson. The
dedicated networker takes it to the next level, setting up and maintaining a
web of friends, co-workers, salespeople from other companies, customers
and former customers, and anyone else he meets. A strong enough network
will create an ongoing flow of warm leads that can provide most or even all
of the salesperson's needs. With this approach, you'll spend a great deal of
time cultivating people. It's a highly effective technique for salespeople who
enjoy attending various events, parties, and so on and meeting new people.
Just remember that you'll need to reciprocate by doing favors and sending
leads back to the people who've helped you in their turn.
5. The Hard Seller
Best described as scare the prospect into buying, the hard sell
approach is what gives salespeople their bad reputation. Hard selling
involves getting someone to buy a product even though he doesn't want or
need it. Methods range from bullying (Buy this now or you'll feel stupid
tomorrow) to manipulation (If you don't buy from me I'll lose my job) to
outright deception (This product has a much better safety record than the
competition).No ethical salesperson should use a hard sell approach. Sadly,
there are still salespeople who use this type of sales strategy, even though
the result is customer who never buy again and, sooner or later, a bad
reputation for the company as a whole. Stick with one or more of the first
four approaches they are all both effective and ethical.


COMPANY PROFILE:

HISTORY OF V. P. BEDEKAR & SONS PVT. LTD. :-
A tradition of quality and trust

When Mr. V. P. Bedekar started a small grocery shop at Girgaum, Mumbai in the year 1910,
little did he know that it would evolve into the legendary V. P. Bedekar & Sons Pvt. Ltd.
His son Mr. V. V. Bedekar ( Annasaheb Bedekar) joined the business in 1914 at the age of
13. To remain competitive and progressive, he started manufacturing spices in 1917 and
pickles in 1921. Soon he attracted a growing and loyal clientele for spices, pickle and papads.
Since only select and best quality groceries were available at the Bedekar outlet, the
customer base expanded.
Shortly afterwards, 4 new shops were added - one each at Thakurdwar, Parel, Dadar and
Fort. To cater to increasing demand he started 5 manufacturing units and formed a Private
Limited Company in 1943. The company celebrated its Golden Jubilee as well as
Annasaheb's 60th Birth Anniversary in 1961. In a grand ceremony of Golden Jubilee and
Raupya Tula, Annasaheb gave away as charity an amount equal to silver with the cumulative
weight of himself and his wife. He then retired from active business.
His Vision, Guidance and Principles were imbibed by his eldest son Mr. Trimbak V.
Bedekar who was at the helm from 1961 till 1993 and the company scaled new peaks. Today,
brand Bedekar is a household name in Maharashtra, Gujarat, Karnataka, Goa, M.P.,
Chhattisgarh, and all metros of India. Bedekar products are also available in USA, Canada,
Australia, Singapore, UK and many smaller countries also.
At present Mr. Vasant V. Bedekar, the youngest son of Annasaheb, heads the company along
with the fourth generation of Bedekars. The fourth generation Bedekars are Mr. Atul V
Bedekar and Mr. Ajit V. Bedekar, sons of Mr. Vasant and Mr. Mandar T. Bedekar, son of
Mr. Trimbak Bedekar. Together they usher the company into its glorious centenary and
further towards eternity. Bedekar Quality - Tested by time . . . . tasted by millions
We are extremely passionate about our products and hence totally obsessed with quality.
Our pickles contain no chemical preservatives or Acetic Acid(Vinegar)- probably the only
pickle manufacturing company in India to do so.
Unlike other brands of Mango Pickle, we remove the kernel completely to ensure soft and
succulent portions.
Using only high quality raw materials ensures consistent high quality finished products. Our
100 years of experience helps us source the best raw materials.
All products are manufactured in-house combining modern technology and traditional
wisdom. We do not out-source semi finished products nor get our products manufactured by
other manufacturers.
Awarded numerous 1st Prizes in All India Fruit Shows organized by Central Government at
various place such as New Delhi, Kolkata, Nagpur, Jaipur, Bangluru, Lucknow etc. Since
1959 for almost 50 years, Bedekar Pickles are awarded such 1st Prizes.This stands testimony
to the consistent quality of Bedekar products.
Bedekar products comply with stringent international quality norms. Hence they are exported
to USA, Canada, Australia and Singapore - which are the most quality conscious countries in
the world.






DISTRIBUTION :-

Bedekar products are being sold through a strong distribution network in India as well as
abroad. We have many loyal distributors who are associated with us for many years.

In domestic market, Maharashtra is our Stronghold. We have distributors in each Districts, in
many parts in each Tehasil places also. We have our own Sales Network to help and guide
this Distribution network. We have about 150 Distributors in Maharashtra.

In Mumbai the distribution of Bedekar Product is strongest. We service more than 7000 retail
outlets weekly to supply Bedekar products. Our products are registered with almost all
Modern Trade Retail Stores such as "Food Bazar, Reliance Fresh, More, D'mart, Haiko,
Magnet, Hypercity, etc. We are registered as national vendors with most of these retail
chains.

In addition to this we cater to many reputed Hotels as well as restaurants in Mumbai.

WORLDWIDE Distribution
1. USA: New York, Chicago, L.A., San Francisco, Houston, Orlando
2. Canada: Toronta
3. Australia: Melbourne
4. Singapore
INDIA Distribution
Entire Maharashtra, Southern Gujarat, Entire Karnataka, New Delhi, Chennai.