Quality Control & Assurance

All incoming crude oils and oilseeds are sampled and tested at the point of receipt. FFA, moisture, impurity content, and color are analyzed before acceptance into storage.

FFA is the most critical quality parameter for edible oils, directly indicating freshness and refining quality. We test FFA at every processing stage and on every finished batch.

Excess moisture promotes hydrolysis and microbial growth, degrading oil quality during storage and transit. We maintain strict moisture limits tested on every batch before packaging.

Oil color is a key visual quality indicator and reflects the effectiveness of bleaching. We use Lovibond tintometers to measure red and yellow color values on every production batch.

Peroxide value measures primary oxidation and is a direct indicator of oil freshness and shelf life potential. We test every batch to ensure oils are well within safe limits.

Gas chromatography with flame ionization detection (GC-FID) is used to verify the fatty acid profile of every oil, confirming authenticity and detecting any adulteration or blending.

Every batch is screened for potential adulteration with cheaper oils. GC-FID profiling and, where required, sterol analysis confirm that the oil is pure and matches its declared type.

Refined oils pass through polishing filters to remove any remaining particulates. Filtered oil is checked for clarity, brilliance, and absence of suspended matter before packaging.

Oils destined for food use must meet strict safety standards. We test for heavy metals, PAH, aflatoxins, and pesticide residues in our laboratory and through accredited external labs.

Independent third-party inspection by SGS or equivalent is available before every export shipment. The inspection covers product quality, packaging condition, container suitability, and document verification.