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  Highest Quality Paddy is sourced from the regions of Gujarat. No Chemicals have been used to process raw material (Paddy) into finished product. No Stone Powder or any whitening agent have been used to polish the finished product. Poha is filtered atleast 2-3 Times & a magnetic separator is used so that no foreign material gets in the final product. Food Safety Management ISO 22000:2018 certified company  

    Poha is made from paddy and hence it is easy to digest. Spicy or sweet preparations are made from it in the category of fast food. Rice is soaked in water and then roasted to make poha and thus the product has longer shelf life. This product can be produced in any part of the country as paddy is grown in almost all states. This note considers Maharashtra, Gujarat and Rajasthan as the preferred location.

Poha has an important place in Indian diet and is used extensively in rural and semi-urban areas. Its popularity in the urban areas is gradually coming down due to changing tastes and food habits but many households still use it regularly. Thus, market for this product is spread across the country. Apart from households, its preparations are sold in restaurants, roadside dhabas or vendors, hostels, canteens etc. round the year. Thus, there is a large market for this product and with adequate efforts it can be captured.  

It is conventional and very well standardized. Paddy is cleaned and graded to remove impurities and then it is soaked in hot water for about 45 minutes. After drying, it is roasted to make flakes. These flakes are passed through sieves to remove unwanted materials and to obtain flakes of fairly even size. Finally, they are packed. During the process, yield of even sized rice flakes is about 60%, whereas process loss and wastage account for 30%. Balance 10% is bran which also has a potential market.