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Annapoorna Foods, known for masalas & spices, set for pan-India expansion
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Tuesday, 08 September, 2020, 08 : 00 AM [IST]
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Our Bureau, Bengaluru
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Sree Annapoorna Foods, a Coimbatore-based family-run business, known for its masalas & spices, is all set to take these authentic tastes of regional delicacies to the far corners of the country.
According to Vijay Prasad, a 3rd generation entrepreneur and food scientist, who took over the leadership responsibilities in the five-decade-old company in 2012, Annapoorna 2.0 was conceptualised and created to grow and establish itself as a national brand from South India.
“The FMCG industry projected to be Rs 7,21,000 crore by 2020 of which the food and beverage segment account for Rs 1,36,990 crore sees us compete with other major players in the market,” he added.
With seven categories, 53 products and 101 SKUs, the company has crafted a special range of products that feature pure spices, blended spices, regional blends, biryani variants and ready-to-cook mixes that stay true to the flavours of its region of origin and the traditional way of preparation.
More importantly, Annapoorna 2.0 will penetrate its product range to personalise offerings to food lovers and connoisseurs in every region, which according to the company chief sets Indian cuisine apart and clearly distinguishes the brand from other players.
For this national foray, the company has put in its resources and time to strengthen its organisational functions, expand its sales and distributor network, and revamp its manufacturing facilities. It has invested in a state-of-the-art 35,000 sq ft facility with a manufacturing capacity of 35 metric tonne per day. The facility which is located at Vadavalli in Coimbatore, also houses an R&D centre to reinvent more such regional blends and improve the quality of its product offerings.
Since time immemorial, Indian cuisine has captured the fascination of people from every part of the world owing to its diversity in taste, complexity of flavours, regional varieties and the traditional techniques that go into preparing the dishes. “What makes Indian food unique lies in our heritage and heredity, which are the sole inspiration and influence for what we want to eat, the way we prepare it and the way we eat it,” said Prasad.
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