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11-50
India , 2024
Pune
Developed “Hydro-NIR” Technology which extend the shelf life up to 6 months. Combination of Hydrothermal and NIR which lowers the enzymatic activity in flour thereby increase shelf life. 1. Soaking of Grains 2. Coarse Grinding 3. Hydrothermal Treatment 4. NIR Treatment 5. Rapid Drying to reach MC around 8.4 % Doing this process degradation of Lipase, peroxidase, polyphenol oxidase and other enzyme.
Our vision and mission are to make nutrition both affordable and accessible to everyone. We connect the strengths of rural agricultural innovation with the nutritional demands of urban populations, delivering a straightforward and impactful solution.
Strategic Distributor at Each Zonal Area: Social Media, E-commerce, Exhibition & Workshop.
India
Marketplace
B2B, B2C
1. Millet Amma 2. Millet Bank 3. Gud to Eat 4. Millet for Health.
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