End-to-End Export Execution &
Quality Standard Operating Procedures

Red Chilli Powder Sourcing & Thermal Milling SOP

Preventing volatile oil loss and maintaining ASTA colour stability.

Sun-dried pods are machine-cleaned to eliminate soil, foreign matter, and stalks to achieve >99% purity.

Temperature-regulated milling prevents oil burning, ensuring vivid ASTA colour retention and uniform mesh texture.

Packed with multi-layer food-grade polyethylene moisture barriers to ensure a 24-month color lifespan.

Fresh Onion Field Curing & Mechanical Grading SOP

Preventing rotting, sprouting, and skin slip in transit.

Onions undergo mandatory post-harvest curing to seal neck tissues and ensure dry, tight outer protective scales.

Mechanical sorting into precise size bands (25–35mm, 45–55mm, 55–65mm+) with <5% off-spec tolerance.

Loaded into high-airflow red Leno mesh sacks inside dry/ventilated containers to prevent condensation.

Dehydrated Onion Powder Continuous Airflow Dehydration SOP

Preventing caking, microbial contamination, and moisture absorption.

Selected high-TSS white and red onion bulbs peeled and sanitized under automated washing flumes.

Controlled multi-stage drying to <5.0% moisture without heat caramelization, preserving pungency.

Double heat-sealed blue polyethylene liner inside 5-ply cartons preventing hygroscopic clump formation.

Fresh Red Lady Papaya Maturity & Reefer Logistics SOP

Preventing chilling injury, premature ripening, and skin friction.

Harvested at Color Break 1–2 (70–80% maturity) to synchronize perfect yellow-orange ripening upon port arrival.

Each fruit is sleeved in expandable foam netting and placed in telescopic cartons with ventilated aeration.

Reefer containers locked at +10°C to +12°C with 85–90% RH and 15–20 CMH airflow prevent chilling injury.