The process

Paddy received from farmers and quality checked at intake.

Paddy stored in modern silos to maintain quality, hygiene and safety.

Removal of dust, straw, chaff and other impurities.

Soaking, steaming and drying to strengthen the grain and improve cooking quality.

Stones and heavy particles are removed to protect machines and ensure quality.

Husk (hull) separated from paddy to produce brown rice.

Separation of un-husked paddy from brown rice for re-husking.

Removal of bran layer from brown rice to produce white rice.

Milling to separate husked paddy (brown rice) to white rice.

Polishing to enhance brightness, appearance and removal of bran residues.

Sorting by size to ensure uniform quality.

Removal of discolored, damaged and foreign materials for superior quality.

Separation of head rice and broken rice using precision sizers.

Rice packed in food grade packaging to preserve freshness and quality.