Manufacturing

Groundnut Oil

Traditional Cold-Pressed Method

Our groundnut oil is made from organically grown peanuts harvested on HEAVEN farms. The process is chemical-free and preserves natural nutrients and flavour.

• Sun-drying & Cleaning: Freshly harvested peanuts are sun-dried to reduce moisture and then cleaned to remove dust, stones and husks.
• Cold Wood Pressing (Ghani Method): Dried peanuts are slowly pressed in a traditional ghani or cold press. Low-speed pressing prevents heat build-up and retains aroma, vitamins and antioxidants.
• Settling & Natural Filtration: Extracted oil is allowed to settle in stainless steel drums so heavier particles sink naturally. No chemical refining or bleaching is performed.
• Gentle Filtering & Bottling: Clear oil from the top is filtered through fine cloth and filled into food-grade containers (1L, 5L, 15kg) in small batches for freshness.

Quality notes: No solvents, no chemical deodorisation, and minimal processing to keep natural taste intact.

Mango Pulp

Made from Fully Ripe Organic Mangoes

We craft mango pulp during the peak harvest when mangoes reach full, natural ripeness. Our process keeps aroma and texture at the centre.

• Handpicking & Sorting: Ripe mangoes are handpicked and sorted to discard bruised or overripe fruit.
• Quick Washing & Peeling: Fruits are washed, peeled, and deseeded to avoid contamination from skins or stones.
• Gentle Pulping: Stainless steel pulpers separate pulp from fibre without excessive heat to preserve fragrance.
• Pasteurisation: The pulp is gently pasteurised to ensure safety and extend shelf life while retaining colour and flavour.
• Packing: Thick pulp is filled into 1-litre food-grade containers, sealed and labelled with batch and production date.

Quality notes: No solvents, no chemical deodorisation, and minimal processing to keep natural taste intact.

A2 Cow Ghee

Bilona Method (Traditional Vedic Process)

Our A2 cow ghee is prepared from milk of indigenous A2 cows using the Bilona method to retain purity and maximize beneficial compounds.

• Fresh A2 Milk Collection: Milk is collected from grass-fed A2 cows and gently boiled.
• Curd Preparation: The boiled milk is cooled and set into curd using natural starter cultures.
• Churning into Butter (Makkhan): The curd is churned with a wooden churner (bilona) to separate makkhan (butter).
• Slow Cooking: Butter is slowly simmered over a low flame until water evaporates and milk solids brown lightly, releasing nutty aromas.
• Filtering & Bottling: The clarified ghee is strained and bottled warm into sterilised 500ml jars

Quality notes: Lactose-free after clarification, rich in healthy fats and aromatic flavour from traditional slow-cooking.

Original Raw Honey

Single-Origin & Wildflower Varieties

Our raw honey is harvested from our own hives placed among Sidr trees, sheesham groves, mountain flora and wild meadows. We follow practices that preserve natural enzymes and pollen.

• Natural Nectar Foraging: Bees collect nectar from seasonal blossoms; we avoid artificial feeding to keep honey authentic.
• Ripe Honey Harvesting: Frames are taken only when honeycombs are fully capped, ensuring low moisture content and mature honey.
• Cold Extraction: Honeycombs are uncapped and spun in a manual extractor; no heat or excessive pressure is applied.
• Minimal Filtering: Honey passes through a coarse mesh to remove wax particles but retains pollen, enzymes and natural aroma.
• Batching & Bottling: Honey is jarred in 250g and 500g sizes with batch numbers and harvest dates for traceability.

Quality notes: Raw honey may naturally crystallise over time — a sign of purity and unheated processing.

Manufacturing Process — Frozen Fruits

• Harvesting at Peak Ripeness: Fruits are hand-harvested from our orchards only when naturally ripe, ensuring maximum flavour and nutrition.
• Sorting & Grading: Fruits are sorted manually to remove damaged or overripe produce.
• Washing & Sanitisation: Thoroughly washed with clean water and naturally sanitised to remove dust, field residue, or microorganisms.
• Peeling & Cutting (If Required): Depending on the fruit, they are peeled and sliced carefully to retain maximum pulp and freshness.
• Quick Freezing (IQF Method): Fruits are rapidly frozen at -35°C using the Individual Quick Freezing (IQF) method, preserving colour, texture, vitamins, and taste.
• Packaging & Storage: Once frozen, fruits are packed in food-grade, air-tight packs and stored at-18°C to lock in freshness until use.

Manufacturing Process — Jaggery

• Sugarcane Harvesting: Sugarcane is hand-harvested from our organic fields and crushed within 24 hours to ensure freshness.
• Juice Extraction: The juice is extracted using traditional crushers and then filtered to remove impurities.
• Slow Boiling: The juice is boiled in iron pans over a wood-fired furnace. Natural clarifying agents are used — no chemicals or sulphur.
• Concentration & Crystallisation: As the juice thickens, it’s continuously stirred to achieve the right consistency.
• Moulding & Cooling: The thick syrup is poured into moulds and allowed to cool naturally before being cut into blocks and packed.

Harvesting & Handling Process — Seasonal Fruits

• Natural Growth & Care: Fruits are grown without harmful pesticides or chemical fertilisers, following organic practices and soil health principles.
• Harvesting at Optimum Stage: Each fruit is picked at its perfect natural maturity, ensuring sweetness and aroma.
• Sorting & Quality Check: Fruits are inspected for size, shape, ripeness, and any external damage.
• Natural Ripening: Fruits ripen slowly in a controlled natural environment — no carbide, no ethephon.
• Packing & Delivery: Carefully packed in ventilated, eco-friendly boxes to avoid damage during transportation and ensure freshness on arrival.