--- title: "Goa mum started with 10 jars in 2010; masalas now travel to 6 countries" url: https://projectchintan.com/article/goa-mum-ten-jars-2010-six-countries-r2c9q publisher: Project Chintan author: Project Chintan Newsroom section: Business published: 2026-08-24T14:00:43.001Z modified: 2026-08-24T16:00:06.139Z language: en-IN --- # Goa mum started with 10 jars in 2010; masalas now travel to 6 countries A Goa mother-entrepreneur began a home food venture with ten jars in 2010. Fifteen years on, her traditional masalas, pickles and related products are sold beyond Goa, with a customer base that includes repeat buyers and international demand. ## Key takeaways - A Goa-based home business began with ten jars of tendlim pickle in 2010 and expanded to multiple product lines. - The venture operates without factories, relying on family involvement and traditional recipes. - A long-standing customer from 2010 continues to buy products after 15 years, indicating sustained quality and loyalty. - The brand has achieved international reach, with products described as traveling to six countries. ## What Happened The Goan home-based business, The Goan Homestead, was started by Maria de Mello in late 2010 with an initial batch of ten jars of tendlim pickle. She operates from a home in Moira, Goa, preparing traditional pickles, masalas, jams, coconut oil and handmade soaps alongside her husband Leo and their children. The venture grew from a handful of products to a broader range of items sold without factory production or preservatives, relying on family involvement and generations of recipe tradition. A retired businessman, Merwyn John D’Souza, became the first customer in 2010 and, fifteen years later, continues to purchase from the business, noting consistent quality across products. The founder emphasizes preserving Goa’s culinary identity as the business expands. The headline accompanying this account notes that the products have reached six countries, reflecting cross-border interest in Goan home-made foods. ## Why It Matters The story highlights a microenterprise model rooted in home production, authenticity and regional cuisine. It illustrates consumer interest in traditional, preservative-free foods and demonstrates how a small, family-run operation can scale modestly while maintaining direct customer relationships and a local culinary heritage that resonates with Goans and international buyers alike. ## Background Maria de Mello shifted from a career in clinical psychology and NGO work to food entrepreneurship after marriage and motherhood, choosing to prepare items at home rather than place her children in daycare. The business originated from a personal interest in cooking and evolved through repeat customer demand, with the first batch selling out quickly and a second batch following suit. The venture emphasizes a no-factory approach and a focus on preserving traditional Goan flavors amid a growing interest in regional cuisines. ## Key Facts - Founder: Maria de Mello - Location: Moira, Goa - Business name: The Goan Homestead - Initial product and year: tendlim pickle, 2010, ten jars - Product range: traditional pickles, masalas, jams, coconut oil, handmade soaps - Business model: home-based with family involvement, no mass production or preservatives - First customer: Merwyn John D’Souza, a retired businessman, 2010; still a customer 15 years later - Scale descriptor: products expanded beyond initial pickles/jams to masalas, oils and soaps - Reach: products described as traveling to six countries --- Canonical: https://projectchintan.com/article/goa-mum-ten-jars-2010-six-countries-r2c9q Reported from: Multiple Sources