Long Term business partnership is developed with the farmers having good farming knowledge, experience and resources...
Know moreLong Term business partnership is developed with the farmers having good farming knowledge, experience and resources. Selection of farmers and land is based on various factors like Water & Manpower availability, Experience of various crops, Soil condition, Farmer's attitude and knowledge.
Farmers are supported with best quality seeds. Seeds brand, certification and expiry, packaging and sealing, inert matter presence...
Know moreFarmers are supported with best quality seeds. Seeds brand, certification and expiry, packaging and sealing, inert matter presence, trueness of variety labelled by certifying agency, germination potential, mechanical injuries, disease infection & vigor test are some of the controlling parameters to assure good quality seeds.
Land suitable for cultivation of crop to be prepared. Land is prepared for proper Phosphorous Nitrogen and Potassium content and...
Know moreLand suitable for cultivation of crop to be prepared. Land is prepared for proper Phosphorous, Nitrogen and Potassium content and well drained soil with adequate water holding capacity. Clay soil may need tiling for proper drainage.
Validated process of Sowing seeds with proper timing and post sowing operations..
Water, Fertilizers, Insecticides, pesticides etc if required...
After checking the crop moisture, texture, colour and consistency maturity of crop is determined and harvesting to be done in mornings and...
Know moreAfter checking the crop moisture, texture, colour and consistency maturity of crop is determined and harvesting to be done in mornings and evenings to maintain proper moisture and freshness of crop post harvesting.
Transporting Farm produce to Nutreez immediately after harvesting
Receiving material and storing in cold and clean environment - Crop to be maintained at favourable environment before they go for further process...
Know moreCrop to be maintained at favourable environment before they go for further process so that the moisture, consistency, texture, softness and colour of crop are maintained.
Inward inspection and segregation – Taking out no good or less fresh produce
No matter what type of fruit / vegetables...
Know moreNo matter what type of fruit / vegetables is to be preserved, the flavour and texture will hold up best over time if we use fruit/vegetable that's perfectly ripe. Discard fruit / vegetable that are overripe and bruised, and leave out fruit/ vegetable that are not quite ripe yet. Taking out no good or less fresh produce.
Cleaning of vegetables and fruits to remove external dirt and pest attached
Dehusking / Peeling the Food produce...
Cleaning the grains/output in hypo solution and then washing in fresh water For killing bacteria, fungi and viruses including influenza virus..
Know moreWhether you have your own orchard or you picked up a bushel of fresh fruit/vegetable from the farmer's market, the bountiful harvest will only last a short while if we do not take steps to preserve it. There are three basic ways of preserving fruit/vegetable for an extended time: freezing, canning, or drying. Each method gives fruit/vegetable a different taste and texture, so we need to choose the one that best suits depending on the type and usage:
Blanching to 95 deg for 5 min
Inactivation of the tissue enzymes responsible for spoiling the material as well as...
Know moreInactivation of the tissue enzymes responsible for spoiling the material as well as undesirable changes in its colour, taste and texture. Parameters to be controlled – Time, Temperature, Texture, Softness, consistency and protein / nutrients.
The chilling process prevents the crop from becoming mushy due to overcooking the starch...
Know moreThe chilling process prevents the crop from becoming mushy due to overcooking the starch.
To keep crop fresh and nutritive for a year so we can enjoy them through-out the year...
Know moreTo keep crop fresh and nutritive for a year so we can enjoy them through-out the year. Time and Temperature to be controlled in process.
Unload the material and packing
Storing the packed material in cold storage @ -20 deg
Despatch in cold temp vehicles
Blanch the corn for 3 minutes. Pick out a few ears that are at the ideal stage of ripeness for eating fresh and remove the husks and all traces of remaining silk.
Cut the kernels off of the cob. Allow the corn to rest until it's cool enough to handle.
Fill canning jars with the corn kernels. Spoon the kernels into the mouth of each jar, leaving 1 inch (2.5 cm) of space at the top.
Fill the jar with the blanching water. Pour the hot liquid steadily into each jar until it reaches the top layer of kernels.
Process the jars in a pressure canner @ 121deg ,3 Bar Pressure for 55min.
Unload the material and Store the packed material in clean room.
Blot away any visible water droplets, so the fruit isn’t especially wet when you dehydrate it.
Cut the fruit into chunks or slices.
Arrange the fruit slices onto the trays of Dehydrator.
Set the temperature and time of your dehydrator as per the fruit water content.
Remove the slices from the dehydrator to let them cool.
Unload the material, pack and Store in clean room.
