New Project Development (Small, Medium & Big)

What We Do ?
  1. Market Research & Viability Report
  2. Budgeting and Financing, Capital Formation & Loaning of the Project
  3. Dairy Plant Design
  4. Business Planning, Project Management, System & Packaging Development
  5. Equipment Sourcing, Process Description & Capacity Assessment
  6. Staff Training & Product and People Flow
  7. Commissioning of the Plant, QMS, HACCP, GMP, GHP, ISO and other certifications
  8. Sales, Marketing & Subsidy Approvals

Commissioning of the Plant

We prepare detailed technical document and call for tender on behalf of our clients We conduct techno commercial comparative study and arrive at finalizing all the partners in supplying us all the plant, machineries, utilities and services for the project. We supervise the project till successful commissioning of the project.

To commissioning the projects on dairy. We offer services process design, including site layouts, process descriptions and engineering of utilities requirement etc. From raw milk reception to final product packaging and storage. The complete dairy projects includes,

  • Milk reception section
  • Milk processing [ pasteurization ] section
  • Milk storage & packing section
  • Refrigeration & cold store
  • Electrical and process controls [ fully automatic & semi automatic ]
  • Equipment and systems for bye products [butter, ghee, milk powder, MILK, curd, lassi, paneer, Peda,] processing section.

QMS, HACCP, GMP, GHP, ISO and other Certifications

Nowadays quality is perceived as a main factor, which guarantees companies to
remain on the agricultural and food products market. Achieving the demanded quality is today not possible without implementation of quality management system in the company, amongst which the key role in local companies play the quality assurance and HACCP systems.

Amongst them quality assurance system and the HACCP system have the main significance in domestic companies. The outcomes of the QMS and HACCP system  implementation in those enterprises were evaluated.

The HACCP system (Hazard Analysis and Critical Control Point) is a method used to assure food safety. The aim of this system is to prevent food from health hazards before they appear.
This system puts pressure on monitoring of production process together with its surrounding environment, that is infrastructure, suppliers etc. Generally there are many requirements which must be fulfilled and actions that must be carried out at all levels of production and distribution of food and forage, in order to assure food safety.