Quality Control Process Overview :

• Raw Material Selection – Only A-grade onions and garlic sourced from trusted farms
• Hygienic Processing – Cleaned, peeled, cut, dried, and fried using automated equipment
• Moisture & Microbial Testing – Each batch is tested for safe moisture levels and microbiology standards
• Metal Detection & Sieving – All products pass through foreign body detection systems
• Batch-wise Traceability – Each lot is traceable from raw procurement to packing
• Final Packing QC – Visual inspection, weight checks, and sealing verification
• Shelf Life & Storage Control – Stored in humidity-controlled environments

We regularly conduct laboratory testing through NABL-accredited labs for parameters such as:

• Moisture content
• Ash content
• Microbiological count (TPC, Yeast & Mold, E. coli)
• Residual pesticides (on request)

Buyers may also request COA (Certificate of Analysis) with each shipment.