As a Farmer Produce Organisation, we have access to the Fresh and Organic Agricultural Produce from Local Farmers in Cluster Areas, be it Fresh Fruits and Vegetables, Grains, Pulses and other kinds of agricultural/horticultural organic produce grown in the state of Karnataka and its outskirts.
We are strategically headquartered around the Agricultural and Horticultural belt of Ramanagara, Channapattana and Kanakapura in South Karnataka, and in close proximity to the Capital City – Bengaluru.
We assist Farmers in Production of Quality Produce by inducting innovative processes, methods and technologies.
We access various infrastructure facilities created by the Government of Karnataka such as Sorting, Grading, Packaging, Warehousing, Cold Storage, Gamma Irradiation, Food Testing Laboratory, Certifications, etc.

SOP of Pack house for Export of Mangoes to European countries.

  • Raw material from farm
  • Arrival of raw material at packhouse
  • Primary inspection and weighing of fruits
  • Desapping of fruits
  • Grading of fruits
  • Prewashing of fruits
  • Hot water tretment
  • Air drying of fruits
  • Pre- cooling
  • Ripening
  • Packing and labeling
  • Loading, sealing and shipment

Raw material from Farm

  • To ensure that the material from registered orchard.
  • Adopt a good horticulture practices, while harvesting the fruits and transport to pack house ( healthy, good looking and matured fruits with sufficient stalk).
  • The sampled fruits are subjected to Brix reading for TSS content (if the fruits with TSS 7-9 those fruits have shelf-life of 20-25 and if fruits with TSS 10-13 those fruits have shelf-life of 17-20 days)
  • Care should be taken to avoid contamination of fruits/crates with soil by keeping them over the clean plastic sheet.
  • Carry out initial grading of fruits at orchard level by removing immature, damaged and ripened fruits.
  • To ensure labeling of each fruit crates with name of orchard location, production unit code, variety name and date of harvesting.
  • To ensure that the harvested produce transported in a clean and hygienic transport vehicle.

Arrival of raw material at Packhouse

  • Quality supervisor permits unloading of the produce from the registered orchard.
  • Record the details of the produce (APEDA register code, orchard location, farmer name, variety name and date of harvesting)
  • Record the fruit temperature by inserting the temperature probes in sampled crates of fruits.
  • Record both tare weight of crates and net weight of fruits with the help of digital weighing balance.

Primary Inspection of Raw material

  • Quality supervisor undertake the random inspection of sampled fruits with the help of trained workers to assess the quality of the fruits.
  • If the fruits are immature/undersized, scarred, pest attack (mainly fruit fly) and over ripe are noticed immediately segregate those fruits.
  • Rejected crates with fruits are removed immediately from the inspection area to prevent spread of contamination.
  • Record the rejected fruits weight on each lot-wise in the product log book.
  • The crates with healthy fruits are stacked in pre-processing storage under cool condition until moved for processing.  

Desapping of fruits

  • Desapping of fruits is carried out in processing area by trained workers.
  • Desapping is done by holding the mango fruit upside down while cutting the stalk of fruit.
  • The stalk of mango fruit are cut very carefully to 0.5 to 1.0 cm by trained workers by using secateur with sharp long nose to avoid causing skin injury.

Grading of fruits

  • In a grading mangoes are separated according to size by weight into following classes Viz..,

        (i) Extra class (ii) Class 1 and (iii) Class-2 as per quality parameters.   

Cleaning and Washing of Fruits

  • The desapped fruits in the trays are fitted onto the conveyor, which conveys the fruits to the automated water spraying platform.
  • The cleaning and washing of fruits is done through automated washing system fitted with overhead sprayers and smooth rotating brushes to clean and wash the fruits.

Hot water treatment with fungicide

  • Hot water treatment at temperature 48° C for 1 hour and hot water tank fitted with thermostatic controller to maintain the constant temperature.
  • The hot water treated with fungicide sodium hypochloride @ 200 ppm.
  • After the treatment the fruits are passed through air dryer to remove the moisture on the surface the fruits.


  • After hot water treatment of graded mangos are allow to pre-cooling to attain ambient temperature.
  • Pre-cooling for 1 hr @ 8°C


  • The graded fruits are allow to ripening in a ripening chamber for 24 hours @ 18°C with relative humidity 90% and ethylene concentration 100 ppm.

Packing and labeling

  • Each graded mango is placed into soft, expandable foam sheet and netted sleeves to prevent bruising of fruit.
  • The sleeved mangoes are packed in packages are covered with insect-proof screen.
  • All the sides of each packages are sealed with adhesive tape to prevent entry of quaratine pests. 

Loading, sealing, transportation & shipment

  • Before loading the packages to vehicle ensure the packages and vehicle are clean and free from pests.
  • At the completion of loading the doors of the vehicle is closed and locked and suitable seal is affixed to ensure the integrity of processed consignment.