Goa perserved in a pickle

Fatima Da Costa has been in this industry for close to 23 years now with her maiden company Coastal Preserves that sells pickled and preserved products through the brand name, Nandu’s.  From pickled perfection to organic farming, the company talks of nothing but the best for its customers and the most environment friendly methods of getting there.

“The idea behind pickles has always been much like saving for a rainy day!” comments Fatima, a trained Pharmacist, who quit her job at Wallace Pharmaceutical to start her own venture Coastal Preserves in 1989, being one of the first women entrepreneurs in Goa, and the one of the first in Goa to put on shelves hygienically manufactured and well packaged Goan Pickles and masalas.
 “Our methods are traditional, our products authentic and everything here is mixed with a pinch of love” says Fatima Da Costa, proprietor of Coastal Preserves, who has put much of her life, creativity and hard work into keeping alive the dream of Goan Nandu’s Pickles and Spice pastes
 A true Goan, Fatima used the traditional recipes for the pickles and with a little help from the bank and her late husband, got the ball rolling for Nandu’s. “When we first began, we dug into a treasure of recipes which had been passed down to us for generations. We tested and tried, and evolved our unique pickles.  I took a loan from the State Bank of India and also put in some of my savings towards the initial investment. My late husband being an engineer took much interest in building our premises which is located in our backyard at Raia, Salcete and is still standing tall, equipped with all the necessary facilities,” shares Fatima.
Coastal Preserves under the brand name of GoanNandu’s manufactures a number of authentic Goan vegetable pickles, fish pickles and spice pastes. Vegetable pickles include their hot selling Tendlim, Brinjal and Lime chutney. Mango is preserved in a variety of ways making way for Chepni, Mango in bits, whole mangos stuffed with spiced filling, as well as a sweet mango chutney and Mangada. Fish pickles include Prawn Balchao, Bombay Duck Preserve and Mackerel Para. GoanNandu’s also manufactures ready to cook Goan masalas and spice pastes such as Recheio, Vindalho, Xacuti, Sorpatel and Cafreal masala.
Besides having a full-fledged market in Goa, Goan Nandu’s exports a number of products to countries like Australia and Dubai and wishes to increase its export market by targeting Goan settlements in other foreign countries.“We also cater to various Five Star and Seven Star hotels in Goa such as the Viventa andTaj group of hotels, Hotel Mandovi, Resort Rio, Dona Silvia, Cavala, Park Hyatt and others. Our product is much enjoyed both by Goans as well as touristshere on a holiday.”
What makes Goan Nandu’s truly special is the fact that it runs on the lines of a sustainable project. A small workforce of five employees from the village itself, who belong to the tribal community forms part of the ambitious project. “Our workers are like family” comments Fatima, “they have been with me ever since we first began; we have struggled together, faced ups and downs, and are still working as one unit towards our plans ahead. Besides manufacturing we are also into growing of Turmeric, Pepper, Mangoes, Kokum and Cashews. Much of what we grow is utilised in our production. Our wet waste is used for creating organic manure and dry waste is sent for recycling. The Organic manure, once ready is used for the plantations,” explains Fatima.
Only recently joined by her daughter Nandita Costa, the mother- daughter duo is all out to take their initiative to the next level. “We are focusing more on organic farming and horticulture now and hopefully in a few years we will produce all the raw materials required to become self-sufficient .We are also working towards building an eco-community on the model of sustainable living,” adds Nandita.
The brand of GoanNandu’s and its spirit has definitely stood the test of time, proved that small is viable and now sets step into a bright futurewhile all along  preserving  the authentic Goan flavour  and adding that extra-bit to the lives of its customers.
“The idea behind pickles has always been much like saving for a rainy day!” comments Fatima, a trained Pharmacist, who quit her job at Wallace Pharmaceutical to start her own venture Coastal Preserves in 1989, being one of the first women entrepreneurs in Goa, and the one of the first in Goa to put on shelves hygienically manufactured and well packaged Goan Pickles and masalas.
 “Our methods are traditional, our products authentic and everything here is mixed with a pinch of love” says Fatima Da Costa, proprietor of Coastal Preserves, who has put much of her life, creativity and hard work into keeping alive the dream of Goan Nandu’s Pickles and Spice pastes
 A true Goan, Fatima used the traditional recipes for the pickles and with a little help from the bank and her late husband, got the ball rolling for Nandu’s. “When we first began, we dug into a treasure of recipes which had been passed down to us for generations. We tested and tried, and evolved our unique pickles.  I took a loan from the State Bank of India and also put in some of my savings towards the initial investment. My late husband being an engineer took much interest in building our premises which is located in our backyard at Raia, Salcete and is still standing tall, equipped with all the necessary facilities,” shares Fatima.
Coastal Preserves under the brand name of GoanNandu’s manufactures a number of authentic Goan vegetable pickles, fish pickles and spice pastes. Vegetable pickles include their hot selling Tendlim, Brinjal and Lime chutney. Mango is preserved in a variety of ways making way for Chepni, Mango in bits, whole mangos stuffed with spiced filling, as well as a sweet mango chutney and Mangada. Fish pickles include Prawn Balchao, Bombay Duck Preserve and Mackerel Para. GoanNandu’s also manufactures ready to cook Goan masalas and spice pastes such as Recheio, Vindalho, Xacuti, Sorpatel and Cafreal masala.
Besides having a full-fledged market in Goa, Goan Nandu’s exports a number of products to countries like Australia and Dubai and wishes to increase its export market by targeting Goan settlements in other foreign countries.“We also cater to various Five Star and Seven Star hotels in Goa such as the Viventa andTaj group of hotels, Hotel Mandovi, Resort Rio, Dona Silvia, Cavala, Park Hyatt and others. Our product is much enjoyed both by Goans as well as touristshere on a holiday.”
What makes Goan Nandu’s truly special is the fact that it runs on the lines of a sustainable project. A small workforce of five employees from the village itself, who belong to the tribal community forms part of the ambitious project. “Our workers are like family” comments Fatima, “they have been with me ever since we first began; we have struggled together, faced ups and downs, and are still working as one unit towards our plans ahead. Besides manufacturing we are also into growing of Turmeric, Pepper, Mangoes, Kokum and Cashews. Much of what we grow is utilised in our production. Our wet waste is used for creating organic manure and dry waste is sent for recycling. The Organic manure, once ready is used for the plantations,” explains Fatima.
Only recently joined by her daughter Nandita Costa, the mother- daughter duo is all out to take their initiative to the next level. “We are focusing more on organic farming and horticulture now and hopefully in a few years we will produce all the raw materials required to become self-sufficient .We are also working towards building an eco-community on the model of sustainable living,” adds Nandita.
The brand of GoanNandu’s and its spirit has definitely stood the test of time, proved that small is viable and now sets step into a bright futurewhile all along  preserving  the authentic Goan flavour  and adding that extra-bit to the lives of its customers.