AUTOMATION

Procurement Process

Procuring rice forms an important phase of the export. The procurement requires a thorough and an appropriate understanding of the rice market. It also requires the exporter to be equipped with the farmers as well as the chain of distributors. We, are associated with a chain of farmers who have been farming rice since decades and are hence, well acquainted with rice. For ensuring premium quality of rice, we are associated with kaccha aarti, pakka aarti and a chain of farmers. Kaccha aarti comprises of the intermediaries between the farmers and the company. We have a team of skilled kaccha aartis who are helping us in procurement of Rice. Our experts pakka aarti are across India and they procure rice from renowned and recognized farmers across the entire region.

Storage : Storage of the paddy is done at a particular moisture level in all the three storage modes.

Processing and Milling

Rice in its natural form is inedible. Therefore, milling and processing of the rice is required for attaining the desired quality. In the rice mills, the rice is processed to make it polished and edible. The main goal of milling is the removal of barns and hulls from the rice so that its consumption becomes possible. Rice is the basic primary product obtained from paddy after paddy is processed. This rice is reprocessed for obtaining various secondary and tertiary products. Here are some of the operations done to create the final product.

Drying of the Rice at Drying Plant

The exposure of paddy to gradual drying processes and controlled temperatures reduce the unneeded moisture prevalent in the paddy. For ensuring the drying of the paddy rice appropriately, the drying plants comprise of fully mechanized and automatic gradual drying systems having on line sensors for controlling the temperatures. These can dry 50 tons of paddy per hour, taking appropriate care so that none of the delicate portion of the rice breaks while processing. The technological solutions ensure every measure for avoiding bacterial infection, fermentation or fungal infection so that the hygiene and the natural aroma remians intact.

Parboiling

Exposure of rice grains to steam for removal of hull and barn layer is known as parboiling. Though this process appears to be a very simple process yet the taste as well as the aroma gets hampered if the normal water is used for steaming. The mills have a committed parboiling plant furnished with soaking bins that are specially designed and possess sensor based controller for handling the temperature of the water. Clarity required-taste and aroma get hampered because of the usage of the normal water-should it be usage of the water with proper temperature because the next point talks about the temperature of the water.

Milling

The last and the final step of the overall procedure is the milling process. In this step the seed grains are made to get exposed to varied sophisticated machines like magnets, paddy separators, de-huskers, graders, precision sizers, de-stoners, pre-cleaners, etc. Our aim is to provide you with the rice of exceptional quality, well refined and nutritious having perfect aroma. This further ensures having environmental friendly environment that is completely protected against unexpected and unforeseen elements.