If a buyer guaranteed to take your crop at a fair price season after season would you switch to growing something specific?
Let’s say dehydrated spinach, garlic, or beetroot powder was in steady demand.
Would that kind of long-term assurance change how you plan your farm?
Just curious to hear from farmers, agri-entrepreneurs, and anyone close to the land.
What do you think?
Yes, if there’s a guaranteed buyer at a fair price season after season, it makes a big difference. It reduces risk and gives confidence to plan for specific crops like dehydrated spinach, garlic, or beetroot. Assured demand always helps farmers
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Being an agro-forestry enterprise , we can say - highest dehydrated products market in India are crude medicinal herbs , whole spice and handful seasonal fruits .Powdered vegetables and fruit pulp versions are to repurpose cheap raw produces that may otherwise go to waste with domestic quick-service restaurant (QSR) segment and HoReCa (hotels, restaurants, and cafeterias) sector . Some manufacturers target only for overseas market for better price and higher price tag . To produce quality vegetable and fruit pulp powder requires high capital investment , high technology ( spray dried ) and trained and experienced staff and wider market penetration …simply sundried and pulverized products will not get market acceptance . Mass consumers choice in India are still fresh vegetables and fruits .
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Totally agree
That kind of assurance can really change the game for farmers.** Knowing there’s a consistent buyer takes so much of the uncertainty out of the equation.
Have you (or anyone you know) ever actually grown crops like garlic or spinach specifically for dehydration? Just curious how that experience went — or what kind of support would make it easier to do.
Would love to hear more from your side!
Thanks so much for sharing this really valuable perspective. You’re right, the domestic market still leans heavily toward fresh produce, and the infrastructure gap definitely makes high-quality dehydration a bigger challenge, especially when aiming beyond basic sun-drying.
We’ve also noticed that demand for clean, spray-dried, or low-moisture powders is stronger in export markets or with organized HoReCa/QSR buyers who prioritize shelf life and consistency.
Out of curiosity — do you think more farmer groups or agri-enterprises would be open to partnering with processors if there was shared investment or long-term offtake support? Or is market unpredictability still the biggest barrier?
Would love to hear your thoughts on that. 
In the current forward linkage manufacturing strategy , it’s simply feasible . To cite an example in our village market fresh tomatoes wholesale price in peak season is Rs. 3-5 / kg …but if you plan to procure the same and process in a factory having ready set up in Gujarat or Bangalore to manufacture spray dried tomato powder . The cost factors increases three to four times to facilitate forward linkage ( crate packing , freight charges , loading -unloading etc . ) plus add on cost surge due to damage during long transit time . But if some farmers cluster , SHG , FPO is willing to sell fresh tomatoes at lowest cost , any business entity with GST / MSME id can spray drying unit at farmers cultivation site . In brief backward and forward linkage at same spot and end product is delivery . Another alternative is Brine pickled / Bio fermented fresh vegetables and herbs . Hot chili Tobasco sauce , Green and Black Olive , Gherkins , pickled Shallot and Onion , Tomato puree are quite known ingredients in our pantry . Fermented vegetable processing is less risky , low capital investment and time tested , ancient food preservation technology , technically viable , economically feasible with backward - forward link at resource point . Yes , domestic and overseas both interested under white brand labeling .
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That’s a really insightful take on forward and backward linkage strategies especially the point about reducing cost and transit loss by setting up processing closer to the source. Fermented and pickled products are definitely gaining traction again, especially with the demand for clean-label, shelf-stable ingredients.
By the way, I wanted to let you know that we currently have **bulk quantities of dehydrated vegetable powders, flakes, and granules available ideal for seasoning, food manufacturing, or white-label packaging. Let me know if this is something you’d be interested in exploring. Happy to share product specs, pricing, and samples if needed.
Sir , thanks for your offer , but our primary business is backward linkage and resourcing . Secondary is primary processing and forwarding to our clients . We do process Fermented vegetables ( Fiddlehead ferns , Dale Khursani Chilli , Shallot onions , Scallion, Tree Tomato , Yacon , Jicama , Seasonal wild forest mushroom , Dry fish etc. ) using traditional knowledge but none are sold under a brand or in physical or online marketplace , rather supplied to specific Industrial and IT canteen operators , where foreigner are working and chefs are well are well aware of culinary use of this fermented exotic ingredients . Limited quantity , Not stocked for year-round supply chain .
We are not the right people , but you can register GeM portal and search indian and overseas buyers looking for dehydrated spice / flakes / chips etc. under open tender bids .