I do not remember them as I have never feared failures. Priyanka Save: There must have been countless times I have come across failures. What have been some of your failures, and what have you learned from them? The goal now is to expand market coverage of our products all over India within the next five years and start exporting them too. Priyanka Save: Starting from Chikoo wine, we have expanded the Fruzzanté range to five fruit-based products. Priyanka Save: 40 employees What are your company’s goals? How many employees are in your organization? We focused on using the fruit to create World’s first Chikoo wine. Chikoo is a fruit that grows in abundance there, but huge volumes of the fruit also get wasted if it is not sold quickly enough. Priyanka Save: The mission was to create an industry that could support the local farming community in my native coastal Maharashtra in Nashik. Hence, I had to create an industry that could benefit from the fermentation of Chikoo, and sparkling alcoholic beverages turned out to be the best option. Priyanka Save: The choice was driven by the tendency of Chikoo to ferment quickly and spoil if not used properly.
What made you choose this type of business? We have made the first product range of its kind in India that offers a gluten-free, vegan, zero-added color or flavoring, 100% fruit with 6% alcoholic content beverage that is freshly delivered from farm to table, making it inclusive for everyone.
Priyanka Save: We are a pioneering brand that created an alcoholic beverage out of Chikoo, a fruit known for its shorter shelf-life. Our product range includes Fruzzanté Chikoo, Fruzzanté Mango, Fruzzanté Pineapple, Fruzzanté Strawberry, and Fruzzanté Starfruit. Priyanka Save: We offer our consumers 100% fruit wine with no added preservatives or colors. What service(s) or product(s) do you offer? The market expansion is going on, and we will soon be present in every part of India. Today, the business is rapidly expanding, and we have expanded our product portfolio beyond our signature Chikoo wine. I was pregnant during that stage as well, but nothing deterred me, and eventually, Fruzzanté came up. It began an arduous journey of researching, experimenting, and going through the exhausting bureaucratic maze for licensing and repeated illogical questioning. I did my WSET (Wine & Spirit Education Trust) to learn about wines and was convinced I wanted to produce a Chikoo wine. However, once I studied the process, I realized that creating wine out of Chikoo was one of the most practical solutions. Thus, I decided to learn more about fermentation and how it could be used to create some products, although making wine was not on my mind then. I experimented in many ways, trying to create juices and fruit products, but the Chikoo used started getting fermented during the process. No by-products were made from Chikoo, so all the fruit that didn’t get sold was wasted. Priyanka Save: Once I decided that my entrepreneurial venture had to focus on the farmers’ challenges, I researched.Ĭhikoo is one of the dominant fruit crops in my hometown, and I realized that due to its shorter shelf life, vast volumes of Chikoo were going to waste annually. Please tell us a little about your entrepreneurial journey. I decided to do something to help turn things around for these farmers, and that was how I embarked on the entrepreneurial journey.
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