Inside the Radhapuram Plant
Inside the Radhapuram Plant
The production floor, quality laboratory, and dispatch operations of our GMP+, HACCP, and ISO
certified manufacturing facility in Radhapuram, Thirunelveli District, Tamil Nadu.
The production floor, quality laboratory, and dispatch operations of our GMP+, HACCP, and ISO certified manufacturing facility in Radhapuram, Thirunelveli District, Tamil Nadu.
From Gulf of Mannar to Export Container
From Gulf of Mannar to Export Container
The Gulf of Mannar landing centres are 2 to 4 hours from our factory gate. That proximity is the first quality decision we
make - before the fish reaches the cooker. TVBN is spot-tested at intake on every incoming batch, and any batch above
our raw material threshold is rejected. The Super Grade TVBN ceiling of 100 mg per 100g we commit to on the CoA is a
consequence of that discipline.
The Gulf of Mannar landing centres are 2 to 4 hours from our factory gate. That proximity is the first quality decision we make - before the fish reaches the cooker. TVBN is spot-tested at intake on every incoming batch, and any batch above our raw material threshold is ejected. The Super Grade TVBN ceiling of 100 mg per 100g we commit to on the CoA is a consequence of that discipline.
04
Centrifugation and Fish Oil Separation
05
Vacuum Evaporation - Fish Soluble Paste
07
Milling and Particle Size Screening
08
Laboratory Testing, CoA, and Packing
Fresh Indian oil sardine and anchovy from Gulf of Mannar landing centres arrive within 2 to 4 hours of catch. Every batch is assessed before entering the production line: sensory evaluation, core temperature check, and TVBN spot-test on a composite sample. Any batch above our intake threshold is rejected. The process does not begin with compromised raw material.
04
Centrifugation and Fish Oil Separation
05
Vacuum Evaporation - Fish Soluble Paste
07
Milling and Particle Size Screening
08
Laboratory Testing, CoA, and Packing
