Maintenance and sustenance of fresh fruits, vegetables, herbs etc. at the state-of-the art drying unit
Step 1
Step 2
Direct procurement of fruits and vegetables from farms, after stringent quality assessment & strict quality control
Step 3
Procured products are washed, cleaned, pared/ peeled, sliced/ cut, and crushed
Step 4
Subjected to quality checks for approval based on stipulated standards
Step 5
Free water/moisture eliminated and allowed to cool down
Step 6
They are subjected to Low Temperature Drying in PLC Controlled Dryer
Step 7
Approved products packed in Hermetically Sealed Bags
Step 8
They are then sent through transport to the indenter.