Quality & standards
Consistency is the product. Everything else is packaging.
Our controls exist so that the fiftieth tonne performs exactly like the first — in a bakery blend, a starch line or a family kitchen.
Sourcing
Paddy and cassava are bought from vetted cooperative clusters with agreed varietal and harvest standards.
Intake testing
Every delivery is sampled for moisture, foreign matter and defect rate before it enters the yard.
Processing
Parboiling, drying, milling, fermentation and roasting run to documented parameters per product line.
Grading
Destoning, sifting and length grading remove impurities and deliver a uniform finished grain or granule.
Packing
Sealed, food-grade packaging with batch codes, production dates and net weight verification.
Release
A certificate of analysis accompanies industrial consignments; retained samples support any query.
Food safety
Hygiene practices designed around the product.
Production areas are zoned, equipment is cleaned to schedule, and personnel follow documented hygiene routines including protective clothing and handwash discipline. Pest control, water quality and storage conditions are monitored on a fixed cycle.
- Documented cleaning and sanitation schedules
- Segregated raw material and finished goods storage
- Retained samples held for every production batch
- Corrective action logged and reviewed for each deviation