One facility. Every stage.

1. Sourcing & intake

   Mature nuts from trusted growers in the coconut triangle are graded on arrival. Only nuts that meet size, maturity and freshness standards go forward.

2. De-husking & cleaning

   Husks are removed for coir and cocopeat production. Kernel is washed and prepared under strict hygiene controls.

3. Processing

   Kernel is cold-pressed or expeller-pressed for oils, or extracted for milk and cream. Residual kernel is dried and milled into flour; press cake becomes poonac.

4. Quality control

   Each batch is tested against HACCP critical control points and ISO 22000 requirements before release.

5. Packing

   Food-grade bulk and retail packaging, with private-label options. Cocopeat is washed, dried and compressed into blocks and grow bags.

6. Storage & dispatch

   Finished goods are stored under controlled conditions, documented and loaded for export.

This overview will be updated with the company's approved process description and capacity figures.