We purchase the raw material from the local mandis or APMC’s as well as outstation mandi’s. We ensure that the material is sourced from the producing centers during the peak harvest to take advantage of the freshness as well as colour. India is home to several spices and other agri commodities which enables us to be gain a competitive edge over our competitors in terms of quality and prices.
Our experienced and efficient staff in the Procurement Department makes sure that only best quality products are sourced from the market, which is inline with the buyer standards and requirements. The desired quality of the products is tested and the final purchase takes place only upon approval from the quality control department.
Raw materials are purchased from the local mandis or APMC’s as well as outstation mandis. We ensure that the material is sourced from the producing centers during the peak harvest to take advantage of the freshness as well as color.
The preliminary processing of the raw material begins with a pre-cleaning process. Thereafter the raw material goes for the de-stoning process. The de-stoner plays the role of extricating/separating the metal trash or any kind of stones in spices, pulses, etc. This is done without bringing any harm to the material by means of air and the difference of density between them. It consumes minimal energy and yields maximum returns. The Screen Separator is a part of the process of cleaning to ensure the quality of the product is maintained.
The product goes under the process of sterilization to eliminate or reduce the spoilage microbes such as bacteria, yeast, molds to meet the acceptable levels. It reduces infection, which is the main concern when it comes to availing of first-rate quality products. Sterilization also helps to achieve:
- Greater flavor retention.
- Extended product shelf life.
- Improved product appearance and texture.
We provide both ETO Sterilization as well as Steam Sterilization.
We have a well-equipped in-house laboratory, operated by trained and efficient technicians to maintain effective quality control. Technical staff is frequently enrolled in training programs conducted by Spices Board and CFTRI to stay updated with the new requirements for domestic as well as international markets.
The laboratory conducts various tests to ascertain the presence of microorganisms in spices and other food products. Fundamentally, three categories of tests are carried out in our lab.
Sensory Analysis:
Appearance/Colour/Smell
Chemical Analysis:
Moisture/Volatile, Non-Volatile Ether Extract/Curcumin/Color count/Starch Percentage/ Ash/Bulk Density
Micro-Organism Analysis:
Salmonella/E-coli/TPC/Yeast & Mould/Coliforms
After cleaning is complete, next is packing. The packing of the products is either done by an automatic packing machine or manually depending on the characteristics. The packing material conforms to the statutory requirements for food products and is in accordance with the specifications of regulatory bodies such as the Indian Institute of Packaging, Mumbai, FSSAI & the Spices Board. After packing, each pack passes through a Metal Detector. A Metal Detector is used to maintain the quality and hygiene norms of the product even at the final stages of production. This phase of product processing and cleaning gives surety that the product does not contain any metal particle, which can be hazardous in nature.