Shree RadhaGovind Agro Industries
Pre-Cleaning
The aged paddy is first cleaned to remove straw, dust, and any large waste. Clean paddy protects all the machines ahead and gives us a good start.
Steaming 1.5 min
The clean paddy is steamed for a short time. This heat begins the parboiling process and gets the grain ready to soak up water evenly.
Soaking — Cold 9 hrs
The paddy is soaked in cold water for about nine hours. The slow, cold soak lets water reach the center of every grain gently, without cracking it.
Steaming Again 1.5 min
The paddy is steamed a second time. This step makes the grain harder, locks in nutrients, and helps stop the rice from breaking during milling.
Drying
The wet paddy is dried step by step back to a safe level. Slow, gentle drying makes the grain strong and stops tiny cracks from forming.
De-Stoner
The dry paddy passes over the de-stoner, which uses air and shaking to remove stones, mud, and grit. This takes out the hard bits that could damage the machines ahead.
Sheller
Soft rubber rollers gently peel off the outer husk from each grain. This reveals the brown rice inside while keeping the grain whole.
Husking
A strong air blower separates the loose husk from the rice. The light husk is pulled away and collected, leaving only clean brown rice behind.
Separator
The separator sorts the mix into brown rice and any paddy that still has its husk on. The unhusked grains go back to the sheller, so nothing is wasted.
Polish
The brown rice moves into polishing, where the bran layer starts to come off. This is the first step in turning brown rice into white rice.
Whitener
The whitener gently whitens rice. It works on a vertical abrasive top-to-bottom principle, designed to produce high yields. Its cool air aspiration helps prevent rice breakage and also maintains high yields.
Silky
The silky polisher sprays a fine mist of water on the grains as they turn, giving each one a smooth, shiny finish. This gives our rice its clean, premium look.
Sorting
Every grain passes in front of smart cameras that spot and remove any bad, dark, or foreign grain with a puff of air. This camera-clean sorting is what makes our rice truly Sortex-grade.
Grading
Graders separate full grains from broken ones and sort them by size. This makes sure every pack has even, full-length grains of the same quality.
Packing
The finished rice is weighed and sealed into our branded packs in clean, untouched, hygienic, automatic conditions. From 10 kg bags to 30 kg sacks, every pack is filled correctly and ready to ship.
Fifteen steps. One standard. This is how paddy becomes RadhaGovind rice.