R & D efforts

Supervising the agricultural operations, interacting with the farmers, getting involved in the harvesting programs and studying the transporting and packing procedures help the management personnel in identifying the pitfalls and bottlenecks that reduce productivity. The detailed reports are forwarded to the R&D wing, and they suggest remedial measures after detailed study of the problems. The preparation of the pickles according to the specifications of the consumers requires much ground work before perfecting the method. The Hazard Analysis and Critical Control Points (HACCP) system has been implemented to ensure that the product quality can be traced to all critical control points. The specifications regarding grades of the product, packing medium to be used, ingredients that go into the pickle, etc. are all specified by the consumers and importers.

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