our innovative Infrared (IR) Dehydration Technology, developed in collaboration with leading Russian and European agricultural scientists and registered with the Centre for Agribusiness Incubation and Entrepreneurship (CAIE) at Agriculture University, Gwalior.

Our technology offers a highly efficient solution for food processing and preservation by maintaining maximum nutrients, colour, shape, and aroma. With up to 70% energy savings and no need for post-drying washing, the system ensures hygienic, high-quality produce, ideal for challenging environments like border outposts and remote locations.

Considering the Indian Army's operational needs at remote and high-altitude locations, where logistics and storage present constant challenges, we offer a sustainable and efficient food supply model:

Infrared radiation actively affects water molecules, not the tissue of the product. This improves efficiency and allows vegetables and fruits to be dried at just 50 – 60 ° C.Thanks to this principle, vitamins (≈80%), nutrients, and palatability of foods are retained to the maximum.In addition, during infrared drying, harmful microbesare removed from the products.An alternative to the infrared drying method is convection. Its main difference in the final result.