Food safety and quality is our priority. Our internal checks reflect that at every stage as follows:

Coconuts are handpicked from the farm once every 3 days for maximum freshness.

These coconuts are thoroughly inspected and defective ones returned.

The coconuts are then stored in our clean, thoroughly inspected warehouse.

Coconuts are inspected again during the drilling process, where water is removed. Defective ones are rejected.

The coconut water expelled from drilling is collected.

Then the coconuts are de-shelled. The wasted shells are also collected.

The de-shelled coconuts are pared (the brown covering removed). The brown material waste is collected separately.

The coconut meat is collected in highly sanitized crates.

The pared coconuts are inspected and washed in water at controlled temperatures.

Pared coconuts are cut into pieces and sent again for washing.

The water used is changed every half hour. And the drained water is collected.

The cut coconuts are inspected and then disintegrated to form high-fat desiccated coconut (DC).

Our “Dryer Technology”, as opposed to the conventional centrifugal method, helps maintain higher hygiene and yield.

The DC is dried by passing it through a powerful air blower, and using very controlled boiler pressure for heat.

The DC is dried at controlled lower temperatures (below 40 deg. C) and the moisture content reduced to 2-3%.

The spillages and wastage are collected.

The dried DC powder is sorted for size and passed through a metal detector.

This DC is passed through an oil-expeller. Virgin coconut oil (VCO) and coconut flour is produced simultaneously.

In our cold-press method, temperature is monitored to ensure it doesn’t exceed 45 deg. C. This ensures the oil is not burnt and the flour is not over-roasted.

Our HEPA Filter press procedure ensures that the VCO is pure and edible.

The air quality inside our “Clean Room” is maintained at 0.1 to 0.3 microns for maximum hygiene.

The controlled temperature and air quality ensures that the humidity is also within limits. And therefore the moisture content in the oil and flour is just perfect!

The quality of VCO is inspected, and if unsatisfactory, sent back to be processed until a clear output is reached.

Mitra VCO is collected in sanitised glass bottles and carefully packed.

Mitra Coconut Flour is packed in contamination-free pouches which are well-sealed.

Every equipment is sanitised before and after each procedure:

We are well-equipped with hot water jets, effective solvents, air blowers and brushes for thorough cleaning.

The dewatering setup, drill bits, sprockets, plates and rods are completely cleaned with effective solvents.

Paring knives are cleaned after every use.

The disintegrator unit is washed in hot water and the motor is kept covered.

DC collection trays and conveyor belts used are always sanitised.

Bed and meshes used in the filter press are cleaned.

Collection tank used for the VCO is regularly sanitised.

Our employees maintain personal hygiene at work without fail. The use of PPE including gloves, goggles, masks etc. is mandatory. We give equal importance to both the safety of our people and our products!

We are environmentally-conscious and follow sustainable practices.

We use glass bottles for our VCO instead of plastic bottles.

Our effluents and water wastes from our RO plants are not drained into the open and are instead sent to be treated.

We have laid pipelines to use this treated water for watering plants in our factory area.

The shells, paring wastes and other collected material is sent to local buyers for re-use.

We use firewood instead of coal for our boilers.