Five Crops. One Standard of Excellence.

Cashew grows on coastal Andhra and Konkan-belt plantations; flowering through nut-set runs the dry season, with apples and raw nuts maturing together.

Fallen nuts are gathered, detached from the apple and sun-dried to below 9% moisture for safe storage as Raw Cashew Nut (RCN).

RCN is steam-roasted to soften the shell; shelling releases the kernel while corrosive Cashew Nut Shell Liquid (CNSL) is drained and neutralised for industrial use.

Kernels are dried in the borma to loosen the testa (skin), then peeled by hand or machine to full white kernels without scrape damage.

Wholes are graded by count — W180 (extra large) to W450 — with splits, butts, pieces, scorched and baby-bit grades separated to AFI/Indian specifications.

Graded kernels are metal-detected and packed in 11.34 kg (25 lb) tins or vacuum flexi-pouches with nitrogen flushing to lock freshness.

Cartons are palletised and containerised with FSSAI, COO and quality certificates — full container loads to the Gulf, Europe and beyond.

Certified paddy seed is raised in nurseries; healthy seedlings are pulled at 3–4 weeks for transplanting into puddled fields.

Seedlings are set in puddled fields under Alternate Wetting & Drying (AWD) irrigation — saving water while protecting tillering and yield.

Nutrition and pest management run through flowering, grain-filling and maturity, monitored to protect head-rice recovery at the mill.

Mature paddy is combine- or hand-harvested and threshed; timely harvest at correct moisture prevents sun-checking and breakage.

Field paddy is pre-cleaned of straw and stones, then mechanically dried to 14% or below for safe bulk storage.

Paddy rests in godowns — ageing improves cooking quality — with paddy separators returning unhusked grain to the huller loop.

For parboiled grades, paddy is soaked and pressure-steamed so nutrients migrate into the kernel, then re-dried — yielding the golden, firm-cooking grain.

Rubber-roll shellers strip the husk with minimal breakage; husk goes to fuel, and brown rice moves to whitening.

Abrasive and friction whiteners polish the bran off; silky-polish and CCD colour sorters eject discoloured, chalky and foreign grains.

Length-graders separate head rice from brokens; finished rice packs into 25/50 kg PP or printed BOPP bags, ready for container stuffing.

Beds are raised on friable loams; healthy mother and finger rhizomes are selected as seed — the single biggest driver of yield and curcumin.

Rhizomes are planted at monsoon onset under mulch, which conserves moisture and suppresses weeds through establishment.

Irrigation, earthing-up and nutrition run through the long season as tillers multiply and rhizome clumps swell underground.

When leaves yellow and dry, clumps are lifted whole; fingers are snapped from bulbs, and both are freed of soil and roots.

Harvested rhizomes are washed and sorted, removing damaged pieces before curing begins.

Rhizomes are boiled until froth and the typical aroma appear and a finger crushes softly — gelatinising starch for even colour and easier drying.

Cured turmeric dries on clean yards for 10–15 days to ≤ 10% moisture, turned regularly for uniform hard fingers.

Dried fingers tumble in polishing drums, shedding scales and rootlets to reveal the bright ochre surface buyers expect.

Graded by size, colour and origin — Nizamabad, Erode, Salem — then packed in 25/50 kg jute or PP bags, or ground and packed as powder.

Each spice is sourced from its established growing region through direct grower and mandi relationships, matched to the grade and origin the buyer requires.

Spices are harvested at the correct maturity stage, which governs colour, volatile oil content, pungency and the overall market grade of the lot.

Material is sun- or mechanically dried to the moisture level appropriate to each spice, protecting the lot against mould and insect damage in storage and ocean transit.

Destoners, sieves and air classifiers remove dust, stalk, stones, chaff and other foreign matter before the lot moves to grading.

Colour sorters and size graders separate discoloured, immature and off-grade material, producing the uniform, single-grade lot the buyer specified.

Where the buyer requires it, spices are steam-sterilised for microbial reduction, or milled and sieved to an agreed mesh before packing.

Each lot is checked against the agreed specification before packing, with laboratory testing arranged where the destination market or buyer requires it.

Spices are packed in jute, PP or food-grade lined bags to buyer specification and prepared for container loading with the applicable export documentation.