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✅ Premium Quality Paddy from GujaratWe source only the highest quality paddy directly from trusted farms in Gujarat, ensuring consistent taste, texture, and purity in every batch. ✅ 100% Chemical-Free ProcessingOur poha is made using a completely natural process — no chemicals are used at any stage of production. You get a healthier, more natural product, just the way nature intended. ✅ No Stone Powder or Whitening AgentsWe do not use any artificial whitening agents or stone powder for polishing. This keeps the poha’s natural color, aroma, and nutrition intact. ✅ Triple Cleaning & Magnetic SeparationOur poha undergoes 2–3 rounds of rigorous filtering along with magnetic separation to eliminate any foreign particles. This guarantees exceptional purity and food safety. ✅ ISO 22000:20...

    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.