No sulphur, batch ID on every pack, 28 workers from Gangapur taluka
We dry fruit with the Nashik sun. Routine batches use no sulphur. We keep labels simple: harvest month, batch ID, and grade — nothing more.
Work on our farm is done by 28 local workers from Gangapur taluka. We maintain safe platforms, clean water from a 180‑ft borewell, and storage at 18°C.
Наша цель — производить натуральные сухофрукты без лишних добавок, сохраняя прозрачность на каждом этапе: от сбора урожая до упаковки. Мы гордимся тем, что поддерживаем местное сообщество и заботимся о качестве продукции.
Traceable lots with moisture and aflatoxin reports
Waste to compost: trimmings return to soil
On‑time wages and training on safety
A working mix of tradition and small tools that matter
Concrete platforms (200 m²) since 1995. Fruit turned by hand every 3–4 hours; covered during sudden showers.
From 11 AM to 3 PM we switch to 50% shade nets to avoid case hardening and preserve colour.
Finish at 45–50°C for 2–3 hours when humidity peaks. Brings moisture into the 12–15% range without cooking.
Daily routines that keep quality steady year‑round
Our 45‑hectare farm in Someshwar village runs on simple systems that work. We focus on clean water, healthy soil, careful harvest timing, and proper storage. Each step affects the final dried fruit quality.
We draw water from a borewell 180 feet deep. This water is filtered through sand and gravel beds before use. We check TDS (total dissolved solids) weekly to make sure it stays under 400 ppm, which is safe for washing fruits.
During harvest season, we use about 2000 liters daily for washing batches. Leftover water is recycled for irrigating orchards in the evening.
We make compost on site from fruit waste and leaves. This compost is mixed into the soil twice a year — once before monsoon and once after harvest. Soil tests are done in March and September at a Nashik lab to check nitrogen, phosphorus, and pH levels.
We avoid synthetic fertilizers for trees producing fruits for drying. The compost keeps soil soft and improves water retention during dry months.
Fruits are picked early morning between 6 AM and 9 AM when temperature is 22–26°C. Workers check each tree and select only ripe fruits based on color and firmness. Cashew apples are picked within 1–2 days of ripening to get peak flavor.
Damaged or overripe fruits go directly to the compost pit. Quality check happens the same day — we reject 8–10% that don't meet size or color standards.
After drying, fruits are stored in a temperature‑controlled room at 18°C with dehumidifiers running during monsoon. We use food‑grade plastic containers with tight lids to prevent pest entry.
First‑expiry‑first‑out (FEFO) is strictly followed. Each container is labeled with drying completion date. We never mix batches from different harvest months to maintain traceability.
Hands‑on learning at our farm in Someshwar
We run small‑group workshops on weekends from March to September when harvest and drying are active. Each session is limited to 12 participants so everyone gets hands‑on time. Registration closes 3 days before the event.
A 90‑minute walk across our 200 m² drying platforms. You'll see how we turn fruits by hand, check moisture with meters, and cover batches during unexpected showers. Best between March and April when cashew and almond drying is at peak.
Duration: 90 minutes
Time: 9 AM start (cool mornings)
Group size: max 12 people
Learn how we nitrogen‑flush pouches, apply batch labels, and seal boxes. Suitable for small store owners who want to understand traceability and compliance. We cover FSSAI basics and allergen labeling rules.
Duration: 2 hours
Time: 10 AM start
Bring: notebook for notes
Taste almonds, cashews, and raisins from different batches and grades. We explain how W240 vs W320 affects texture and price. You'll also try simple pairings with honey, spices, and bakery items to understand flavor combinations.
Duration: 60 minutes
Time: 11 AM start
Includes: tasting samples to take home
For agriculture and food technology students. Observe full workflow from harvest to packing. We provide participation certificates. Groups of 8–12 welcome. Contact us 10 days in advance to schedule.
Duration: 3 hours (includes farm lunch)
Time: 9 AM start
Certificate: provided after visit
Meet us at weekly markets and seasonal fairs around Nashik
Since 2015 we set up small stalls at local markets where you can buy directly and talk to our team. We bring fresh stock every week — small packs for households, tasters for kids, and gift boxes during festival months.
Cash and UPI payments accepted. Prices are the same as our retail outlets. If you buy 2 kg or more, we offer a 5% discount on the spot.
Open‑air market near Gangapur Road junction. We arrive at 7:30 AM and set up by 8 AM. Stall stays open till 11 AM or until stock runs out. During peak season (March–May) we bring extra cashew and almond stock.
Small packs: 100 g / 250 g for households
Free tasters for kids (10 g raisins or cashews)
Bulk discount: 5% on purchases above 2 kg
Pop‑up stalls near cafes and campus areas on College Road. We focus on gift boxes (500 g / 1 kg) and festival specials. Exact dates posted on our social media 1 week before. Usually happens on first Sunday of each month.
Gift boxes with custom message cards
Festival hampers (Diwali, Holi)
Student discounts: 10% with ID
We join food and agriculture fairs around Diwali and harvest festivals. Booth includes curated hampers, bulk refills for home bakers, and sample platters. Check local event calendars in October–November for exact dates and venues.
Curated Diwali hampers 1–2 kg
Baker refills: 5 kg / 10 kg cashews and raisins
Sample platters with recipe cards