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Mango - Suvarnarekha ₹165.00
New Arrivals
We have well-established relationships with farmer producer organizations & 1million farmers across India.
FAQs About Foods
How can I choose the best produce?
To get the highest quality produce, it's typically best to select loose fruits and vegetables rather than those that are pre-packaged. When apples are picked individually, it's easy to spot soft ones, while you may unknowingly pick up apples that are past their prime when you purchase them in a large bag.
How long will frozen foods last?
The shelf life of frozen foods varies depending on the type of food and storage conditions.
- Vegetables & Fruits: 8–12 months
- Meat (Chicken, Beef, Pork, etc.): 6–12 months
- Fish: 3–6 months
- Cooked Leftovers: 2–3 months
- Bread & Baked Goods: 3–6 months
Always check for freezer burn, off smells, or discoloration to ensure freshness.
How can I select the best cuts of meat?
- Look for fresh meat with a bright red color (for beef), pinkish hue (for pork), or white skin with no grayish spots (for chicken).
- The fat should be evenly distributed (marbling in beef enhances flavor and tenderness).
- Avoid cuts that appear discolored, have excessive liquid in the package, or have a strong odor.
- For tenderness, opt for cuts like ribeye, tenderloin, or sirloin for beef; pork loin or shoulder for pork; and chicken thighs or breasts for poultry.
What’s the difference between organic and conventional products?
- Organic products are grown without synthetic pesticides, chemical fertilizers, or genetically modified organisms (GMOs). Organic meat comes from animals that are raised without antibiotics or growth hormones and are fed organic feed.
- Conventional products may be treated with pesticides, grown with synthetic fertilizers, or genetically modified for higher yields and pest resistance.
- Organic products are often considered healthier and environmentally friendly, but they may be more expensive than conventional options.
Mango Hot water treatment:
Mango fruit is one of the most consumed and popular fruits in the world. Due to the short shelf life, most mango varieties cannot be stored at low temperatures (below 13°C).
In order to minimize post-harvest losses and extend the shelf life, mangoes are processed after harvesting. We choose to sterilize mangoes through Hot Water Treatment. The Hot Water Treatment technology not only protects the fruit from pests and diseases and its exportation is regulated within a phytosanitary quality control for killing pests like “fruit flies” etc.
Hot Water Treatment for mango can delay maturity and control rot and insect attack, which can improve the quality and shelf life of mangoes. Soaking mangoes in water above 48 degrees Celsius for 60 minutes can eliminate all the eggs. After the hot water treatment, it is classified according to the size.
