We at JHC firmly believe that innovation is more important in modern agriculture than ever before. Our current organic agriculture practice such as using weed mats enhances microorganisms to grow by inhibiting weed growth, breathing, water seepage and effectively reduces labour. In addition, weed mats are environmentally friendly and reduce pests and diseases. Our state-of-the-art hygienic food storage methods ensures organic farm products are free from substances like contaminants, toxins, and micro-organisms. Our special dehydration method removes water and moisture from our fruits and vegetables. This in turn, helps prevent microorganisms like yeast, mold, and bacteria from growing thereby preserving our dried fruits and vegetables while keeping nutrients intact. Our innovative drying and grinding method is efficient, quick, and environmentally safe. In addition, this method keeps the product fresher with the end product maintaining superior quality.
PRESERVING THE NUTRIENTS OF FOOD AND SPICES WITH PROPER CARE
Our food and spice processing methods are designed to retain flavours and nutrients as much as possible by following these tips: Keep skins on when possible
The 3 R's for nutrient preservation are to Reduce the amount of water used in cooking, Reduce the cooking time and Reduce the surface area of the food that is exposed. Waterless cooking, pressure cooking, steaming, and microwaving are least destructive of nutrients.
OUR INNOVATIVE DRYING AND GRINDING TECHNIQUE.
Conventional spice and food dryers use higher temperatures which leads to loss of key nutrients, flavours, oils, and aroma. Dehydration and low temperature grinding are the most reliable & convenient methods for food processing as it has minimal effects on nutrient loss, especially when we control the temperature and air flow to a reasonable amount. Our method is designed to produce a high-quality product through reduced heat generation and provides an inert atmosphere thus eliminating the possibility of oxidation.
WE TAKE GREAT CARE PREVENTING AFLATOXINS CONTAMINATION IN OUR SPICES AND DRY FOOD
Aflatoxins are compounds made by certain fungi found on several agricultural crops which can cause liver damage and cancer.
Aflatoxin contamination of chilis is very common in Asian countries. In India during a study 67% of the chili collected had aflatoxin values above 10 µg kg (you need to quote the study!)
The recommended maximum level of aflatoxins in human foods limit is 5 μg kg according to European Union
SUBZERO TEMPERATURE SPICE GRINDING ( CRYOGENIC GRINDING)
Good spices have a wonderful aroma and are full of flavour! Grinding of spices is an old practice using different grinding equipment suited as per prevailing conditions. In the modern era, it is no surprise that the quality of spices is key! Cryogenics has a very important role to play in food sector! Grinding of spices at very low temperature produces superior quality ground powder with better hygiene.
With modern day techniques, it is now possible to retain nutritional value in packaged food as well. Techniques such as cryogenic grinding ensure that spice powders like coriander and chili retain all their essential oils and micronutrients. Whole peppercorns, roots of turmeric and other whole spices are first cooled to a temperature of -196 ̊ C using liquid nitrogen, before they are ground, thereby ensuring that the heat generated during grinding is compensated for by the low temperatures. Spice powders ground using this method have been found to retain up to twice the amount of essential oils when compared to heat generating techniques, which translates into richer colour, increased flavour, and more aroma as well as retention of all the amazing health benefits that spices have to offer! .