Lemon pickle in a glass bowl with a spoon

Representative photo. Your order is made to your specification by a verified seller. Photo: “Achar (pickle) ready 1” by Rameshng, CC BY-SA 3.0.

Food and agro · Pickles, sauces and preserved food

Pickles (achar) manufacturer in Bangladesh

Need a pickles (achar) manufacturer in Bangladesh? Send the style, the fruit or vegetable, the oil or vinegar, the jar and the quantity. We source from a verified plant, check pH, oil and seals on your batch, and deliver or ship it.

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Delivered by Roptan

Prefer to deal with suppliers yourself? Post it on the requirement board

Buying pickles (achar) in Bangladesh

Achar is the South Asian pickle: fruit or vegetables such as mango, lime, tamarind, amla or chilli, mixed with salt and spices and set in oil, in vinegar, or in a sweet base of sugar or jaggery. Importers buy it for grocery shelves abroad; distributors, supermarkets and restaurants buy it inside Bangladesh.

No two plants make achar the same way, so a pickles (achar) manufacturer in Bangladesh should be judged on how it controls acid, salt and oil, not on taste alone. Roptan sources from verified plants, writes the style and its limits into the order and checks batch records.

Kinds of achar and when to choose each

Oil achar

Pieces cured with salt and spices, then covered in oil, usually mustard oil in Bangladesh. Salt, the fruit's own acid and the oil layer usually keep it. Choose it for the traditional pungent taste.

Vinegar pickles

Fruit or vegetables immersed in vinegar with spices. The acid does the preserving, so the finished pH is the number to control. Choose it for a sharper pickle with little oil.

Sweet achar

Sugar or jaggery cooked in with the vinegar or oil, for a sweet and sour pickle. Choose it for a milder table pickle, and name the sweetener in the brief.

Vegetable achar

Aubergine, carrot, cauliflower or bitter gourd, alone or with fruit. These are low in acid, so acid is added, and for the US such a pickle can count as an acidified food.

How to brief a pickles (achar) manufacturer in Bangladesh

Style and base: Name the style and the main fruit or vegetable. A Dhaka study lists salt, sugar, vinegar, jaggery, spices and oil in achar, so one word does not define it.
Finished pH: For vinegar and acidified pickles, set pH 4.6 or lower at equilibrium, with a tolerance, measured on the finished lot. Above 4.6, Clostridium botulinum can grow.
Oil quality: Name the oil and agree a peroxide value ceiling with the plant, reported for your batch. Peroxide value is the usual first sign of rancid oil.
Vinegar: BSTI lists fermented and synthetic vinegar as separate mandatory products. Say which the plant may use.
Net and drained weight: Give the net weight and the drained weight of the pieces. EU labels need a drained weight for food in brine or vinegar; for oil achar, ask your importer.
Allergens and additives: List mustard seed, mustard oil and sesame, which EU labels must emphasise, and any preservative or colour, within your market's limits.

Standards, filings and certificates for achar

BDS CAC 260:2014 (BSTI): Pickled fruits and vegetables are on BSTI's mandatory certification list under this standard. For sale in Bangladesh, ask for the plant's licence naming your product.
BDS 521:2011 for chutneys: BSTI lists chutneys as a separate mandatory product, so a pickle licence does not cover chutney.
21 CFR 108 and 114 (US): Cover acidified foods, meaning low-acid produce with acid added. The plant registers on Form FDA 2541 and files a process for each product and container size.
Regulation (EU) No 1169/2011: EU label content: mustard, sesame and sulphites above 10 mg per kg emphasised as allergens, and a drained weight for solid food in brine or vinegar.

What moves the price of achar

Fruit or vegetable share: more pieces and a higher drained weight cost more than extra oil or liquid.
Oil: the kind of oil and how much covers the pieces; moving away from mustard oil means a new recipe.
Jar: glass costs more than plastic, adds freight weight and needs divided cartons.
Private label and testing: your own labels, their print run, and lab tests per batch.

Lead times and delivery

We give no standard lead time or minimum for achar, because they vary between plants. Sample rounds on a new recipe, curing time for oil achar, label printing and a US process filing for an acidified product all add time. Roptan confirms the dates and the minimum in the quote.

We deliver inside Bangladesh to your warehouse, shop or kitchen, glass jars packed between dividers, with the packing list, batch codes, lab reports where ordered and a VAT invoice (Mushak 6.3). Jars are checked on arrival for leaks, loose caps and oil seeping past the seal.

Buying pickles (achar) for export

Pickles preserved in vinegar fall under HS 2001; for oil achar, your customs broker confirms the heading. We quote FOB Chattogram. For the US, the plant needs FDA food facility registration and you run a foreign supplier verification programme. FDA Import Alert 26-04 covers expressed mustard oil itself, so ask your broker how achar packed in it is treated. EU GSP origin statements go through REX.

What we check for this order

Sample and recipe heldWe approve a sample against your brief, record the style, base and oil, and hold bulk to it.
pH on your lotFor vinegar and acidified achar, we check the batch pH records and a lab pH on your lot.
Oil and microbiologyWe ask for the oil's peroxide value and a microbiology report, and see how jars are washed and filled.
Label against your marketBefore labels print, we check allergens, drained weight and the BSTI licence or US filing needed.

Questions buyers ask

Is chutney the same as achar?

No. Chutney is a separate product, sweet or spicy-hot, usually preserved with added lemon juice, tamarind or vinegar. BSTI gives chutney its own mandatory standard, BDS 521:2011, apart from pickled fruits and vegetables. Brief them as two products, each with its own recipe and licence.

Does every achar need a US process filing?

No. The US rules cover low-acid foods with acid added, such as cauliflower or pepper pickles. A pickle made only from naturally acid fruit is an acid food and sits outside them, as do refrigerated pickles. Your importer confirms where your recipe sits.

Can I order achar in an oil other than mustard oil?

Yes. A plant can usually use soybean or another vegetable oil, but the taste changes and the recipe needs a new sample. Mustard oil was Bangladesh's traditional cooking oil before soybean oil, which is why oil achar here usually uses it.

Which HS code does achar ship under?

Pickles preserved in vinegar or acetic acid fall under HS 2001. Achar packed in oil may go under another heading, depending on its recipe. Ask your customs broker to classify it before the first shipment, since the code decides the duty and the papers.

How soon will I hear back about pickles, sauces and preserved food?

Within 48 hours of a complete requirement, with a price and a delivery date. A requirement is complete when it has the quantity, where it is needed and by when.

Who do I deal with?

With Roptan, when Roptan manages the order: we buy from the verified seller and deliver to you. With the supplier directly, when you post on the requirement board and choose a quote yourself.