Shubh Food Products has carved a name for itself in the past 18 years. Starting off with a simple spice product Asafoetida (hing), the company now boasts of numerous private label products under its belt. Founder Gaurav Gambhir once delivered consignments to small food vendors himself but now oversees a strong bench of trained staff working for him. Progressive Grocer spoke to Gambhir about his company’s innovative breakthroughs in the spices and condiments category and what it takes to thrive in this competitive industry.
Tell us the journey you have undertaken with Shubh Foods.
I established Shubh Foods way back in 2000 when I was only 19 years. One might say that Shubh and I have grown up together and strong over the years. From humble beginnings – a 300 sq. ft. basic manufacturing premise and a staff of just 2 contractual employees – Shubh today runs a 10,000 sq. ft. factory and plant with over 55 full-time staff member. We have received 30% investment from private equity channels whereas 70% of the investment is in my personal capacity. We began by manufacturing and supplying Asafoetida or hing to the local markets.
Shubh now has a broad range of products, including private labels in all forms of high-quality hing, and a unique and innovative range of spice mixes under the brand name Tadka Blast. We also have our very own Naya Khazaana hing brand. Shubh is no longer limited to supplying to the local markets. We export to several countries. Within India, our private labeling clients include D-Mart, Reliance, Aditya Birla Group, Walmart, HyperCity and some of India’s leading pickle companies.
The journey from the year 2000 to 2018 and its successes could not have been easy. What are the challenges you faced that make Shubh the strong brand that it is today?
This story is from the July 2018 edition of Progressive Grocer.
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This story is from the July 2018 edition of Progressive Grocer.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
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