Page 10 - Horticulture Practical Guide

Normal Handling and Processing Charges

1. Raw material to be brought by the bene iciary.

2. The cost of containers including empty bottles, jam jars, tin cans etc. will be
charged separately as per landed cost, in case bene iciary wants to avail this
facility.
3. The cost of Chemicals/Preservatives and cooking gas will be charged extra as per landed
cost.
4. In addition to this, Handing Charges for inished products, shall also be charged as per
the rates given hereunder:-

S.No. Name of the product Handling charges Remarks/Speci ication
Rates (in Rs.)

1. Fruit Juices including Nectars, 4.00 Upto 750 ml bottle capacity
Squashes, Syrups, Synthetic 2.00 Upto 250 ml bottle capacity
Syrups etc.
2. Jams, Jellies, Chutneys, 2.00 Upto 500 g Jar
Marmalades etc. 5.00 Upto 1000 g Jar

3. Tomato Sauce, Puree and other 4.00 Per bottle upto 1 kg
sauces.
4. Pickles 4.00 Per kg

5. Preserves (Murabbas) 5.00 Per kg

6. Canning of Fruits/Vegetables 4.00 Per 1Kg Capacity tin
7. Canning of other products 10.00 Per 1Kg Capacity tin

8. Drying / Dehydration 2.00 Per kg of fresh material

9. Packing of Honey 2.00 Per 500 g Jar
10. Packing of Pickle 4.00 Per 1 lb capacity tin

11. Reforming of cans 200.00 Per 1000 cans.

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