Gherkin cultivation is carried out by roughly 90,000 small and marginal farmers in India, with a total yearly production area of 65,000 acres.
Gherkins that have been processed are sold in bulk as an industrial raw material and in jars as a ready-to-eat product. Bulk production still accounts for a large portion of the gherkin market. There are approximately 51 large enterprises in India that produce and export gherkins in drums and ready-to-eat consumer packs.
A gherkin farmer produces 4 metric tonnes per acre per crop on average. Gherkin is a 90-day crop that farmers harvest twice a year. To meet the needs of international buyers, international-standard processing units have been developed here.
What Is a Gherkin? A gherkin is a pickled baby cucumber. The name “gherkin” comes from the Dutch word “gurken,” which means small pickled cucumber. Gherkins, also known as baby pickles or miniature cucumbers, are usually one to two inches long.
Gherkin vs Pickle what is the difference?
A gherkin is a particular kind of pickle, but gherkins and pickles have a few key differences:
Size: Gherkins are smaller than typical cucumber pickles because they are made from younger cucumbers.
Texture: In comparison to pickles, gherkins have a bumpier texture and are crunchier.
Taste: Gherkins and pickles can be sweet or savory. Gherkins are typically flavored with garlic and dill, but they can also be sweet. French gherkins, known as cornichons, are flavored with dill and sometimes feature additional herbs and spices, such as tarragon or pepper. One of the most common types of cucumber pickles is the dill pickle, also known as a kosher dill, which has a sour taste. Flavorings for dill pickles include dill, pepper, mustard seed, garlic, and coriander seeds. Sweet pickles are often known as bread and butter pickles.
Count/Kilogram
| 5/15 | 10/20 | 20/30 | 30/40 | 40/60 | 60/80 | 80/120 | 120/160 | 160/300 | 300+ |
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Gherkin Length cm
| 1-4 | 3-6 | 6-9 | 9-12 |
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