Alphonso Mangoes (Magnifera indica) are oval in shape and about 4 to 6 inches long. The skin of the ripe fruit is golden yellow in colour, but is inedible. There is a central large seed surrounded by the pulp, which ranges from rich to a golden yellow and is widely considered to be the tastiest fruit in India. The mango has a warm sweet taste, which are some times pleasantly tart. This fruit is also known as King of Mangoes and has rich aromatic flavour. It is an excellent source of Vitamin A and C. Alphonso is the supreme & best variety in India. Mangoes grow on spreading short-trunked trees that have thick dark green leaves. The fruits hang from the branches either singly or in bunches The product mango pulp is obtained by the commercial processing of sound, ripened Alphonso mangoes. The final pulp possessing the characteristic flavour and colour is obtained by passing through 0.7-mm sieve. Essentially a prime table fruit, mango pulp is perfectly suited for conversion to juices, nectars, drinks, jams, fruit cheese or to be had by itself or with cream as a superb dessert. It can also be used in Puddings, Bakery fillings, and Fruit meals for children, flavors for food industry, and also to make the most delicious ice cream and yoghurt.

Sree Kamalam Coconut Industries Private Limited was established with an objective to be recognized as one of the South India’s leading manufactures of pure coconut oil. Our goal is to supply our customers with excellent services and products, based on our competence and experience. The company always meets the stringent quality demands of our customers. We believe that it is of great importance to reach out to our customers and potential clients and earn their trust. We have implemented a totally transparent communication system, providing full information on product specifications and any other related topic that you may deem importance. With irresistible aroma and unbeatable quality, our roasted coconut oil is extensively used in cooking. We provide our product in wide range of packages 5ml Pouch 50ml Pouch 100ml Pouch 500ml Pouch 5 lit Can 15Kg Tin. Coconut oil is one of the main traditional products derived from the meat or kernel. It is a mixture of chemical compounds called glycerides containing fatty acids and glycerol. The different fatty acids present in coconut range from C16 – C18 carbon atom chains. Coconut oil processing methods or technologies are classified into two major types: The Dry Process The Wet Process The oil extraction technology which starts with copra as the raw material is termed as the Dry Process, while the method that uses fresh coconuts as starting material is generally called the Wet Process. Dry processing of meat for oil production involves the conversion of coconut meat into copra prior to expelling and refining. This process is however done off-farm, in an oil mill. At the mill, the copra undergoes the following steps: Cleaning : Copra is cleaned of metals, dirt and other foreign matter Crushing : Copra is broken into fine particle sizes. CookingConditioning : The crushed copra that has about 5-6% moisture is passed though a steam-heated cooker. This brings the temperature of the copra to the conditioning temperature of about 104°C (220°F). At the conditioner, the copra is maintained at about 104-110°C (220-230°F) for about 30 minutes to insure uniform heat penetration before oil extraction. Moderately high temperature facilitates the expelling action. Oil is able to flow out more easily due to decrease in viscosity proteins and other substance present in the copra. Heating dries and shrinks these substances. Moisture content of copra about 3% when it leaves the conditioner. Oil extraction : In the expeller, the milled copra is subjected to high-pressure oil extraction. The temperature of the oil should be kept at about 93-102°C (200-215°F) to produce light colored oil and effect good extraction. Screening : The oil extracted in the expeller flows into the screening tanks to remove the entrained foots from the oil. While traveling across the screen, oil is drained out of the foots. The filtered oil flows into surge tank from where it is finally pumped to the coconut oil storage tank. Filtration : The oil is passed through a plate and frame filter presses to futher remove the solids in the oil. Two filter presses are provided – one on duty while the other is being cleaned and dressed. Maximum filtering pressures reach about 60 psi. The filtered oil flows into a surge tank from where it is finally pumped to the coconut oil storage tank. Coconut produced from good quality copra is clear, low in fatty acid and has good coconut aroma. However crude coconut oil from bad quality copra is dark, turbid, high in free fatty acid (FFA), phosphatides and gums, has an unpleasant odour. To render this oil edible, it has to undergo a refining process. Refining consists of neutralization, bleaching and deodorizing.

Process Area

Totapuri Mangoes (Magnifera indica) are oblong with prominent beak in shape and about 6 - 8 inches long. The skin of the fruit is thick and green, yellow or a fanciful combination of these colours, but is inedible. There is a central large seed surrounded by the pulp, which ranges from pale to bright yellow. The mango has a rich aromatic flavour and is delicious in which sweetness and acidity are delicately blended. It is an excellent source of Vitamin A and C. Out of 20 commercial variety of finest mangoes, Totapuri is one of the outstanding specimen. Mangoes grow on spreading short-trunked trees that have thick dark green leaves. The fruits hang from the branches either singly or in bunch. The product mango pulp is obtained by the processing of sound, mature, ripened Totapuri mangoes possessing the characteristic flavour and colour of mangoes. The final pulp is obtained by passing through 0.7-mm sieve. Essentially a prime table fruit, its pulp is perfectly suited for conversion to juices, nectars, drinks, jams, fruit cheese or to be had by itself or with cream as a superb dessert. It can also be used in Puddings, Bakery fillings, and Fruit meals for children, flavours for food industry and also to make the most delicious ice cream and yoghurt. Essentially a prime table fruit, its pulp is perfectly suited for conversion to juices, nectars, drinks, jams, fruit cheese or to be had by itself or with cream as a superb dessert. It can also be used in Puddings, Bakery fillings, and Fruit meals for children, flavours for food industry and also to make the most delicious ice cream and yoghurt.

Pouch Packing Machines

Cotton Yarn

Alphonso Mangoes (Magnifera indica) are oval in shape and about 4 to 6 inches long. The skin of the ripe fruit is golden yellow in colour, but is inedible. There is a central large seed surrounded by the pulp, which ranges from rich to a golden yellow and is widely considered to be the tastiest fruit in India. The mango has a warm sweet taste, which are some times pleasantly tart. This fruit is also known as King of Mangoes and has rich aromatic flavour. It is an excellent source of Vitamin A and C. Alphonso is the supreme & best variety in India. Mangoes grow on spreading short-trunked trees that have thick dark green leaves. The fruits hang from the branches either singly or in bunches The product mango pulp is obtained by the commercial processing of sound, ripened Alphonso mangoes. The final pulp possessing the characteristic flavour and colour is obtained by passing through 0.7-mm sieve. Essentially a prime table fruit, mango pulp is perfectly suited for conversion to juices, nectars, drinks, jams, fruit cheese or to be had by itself or with cream as a superb dessert. It can also be used in Puddings, Bakery fillings, and Fruit meals for children, flavors for food industry, and also to make the most delicious ice cream and yoghurt.

Sree Kamalam Coconut Industries Private Limited was established with an objective to be recognized as one of the South India’s leading manufactures of pure coconut oil. Our goal is to supply our customers with excellent services and products, based on our competence and experience. The company always meets the stringent quality demands of our customers. We believe that it is of great importance to reach out to our customers and potential clients and earn their trust. We have implemented a totally transparent communication system, providing full information on product specifications and any other related topic that you may deem importance. With irresistible aroma and unbeatable quality, our roasted coconut oil is extensively used in cooking. We provide our product in wide range of packages 5ml Pouch 50ml Pouch 100ml Pouch 500ml Pouch 5 lit Can 15Kg Tin. Coconut oil is one of the main traditional products derived from the meat or kernel. It is a mixture of chemical compounds called glycerides containing fatty acids and glycerol. The different fatty acids present in coconut range from C16 – C18 carbon atom chains. Coconut oil processing methods or technologies are classified into two major types: The Dry Process The Wet Process The oil extraction technology which starts with copra as the raw material is termed as the Dry Process, while the method that uses fresh coconuts as starting material is generally called the Wet Process. Dry processing of meat for oil production involves the conversion of coconut meat into copra prior to expelling and refining. This process is however done off-farm, in an oil mill. At the mill, the copra undergoes the following steps: Cleaning : Copra is cleaned of metals, dirt and other foreign matter Crushing : Copra is broken into fine particle sizes. CookingConditioning : The crushed copra that has about 5-6% moisture is passed though a steam-heated cooker. This brings the temperature of the copra to the conditioning temperature of about 104°C (220°F). At the conditioner, the copra is maintained at about 104-110°C (220-230°F) for about 30 minutes to insure uniform heat penetration before oil extraction. Moderately high temperature facilitates the expelling action. Oil is able to flow out more easily due to decrease in viscosity proteins and other substance present in the copra. Heating dries and shrinks these substances. Moisture content of copra about 3% when it leaves the conditioner. Oil extraction : In the expeller, the milled copra is subjected to high-pressure oil extraction. The temperature of the oil should be kept at about 93-102°C (200-215°F) to produce light colored oil and effect good extraction. Screening : The oil extracted in the expeller flows into the screening tanks to remove the entrained foots from the oil. While traveling across the screen, oil is drained out of the foots. The filtered oil flows into surge tank from where it is finally pumped to the coconut oil storage tank. Filtration : The oil is passed through a plate and frame filter presses to futher remove the solids in the oil. Two filter presses are provided – one on duty while the other is being cleaned and dressed. Maximum filtering pressures reach about 60 psi. The filtered oil flows into a surge tank from where it is finally pumped to the coconut oil storage tank. Coconut produced from good quality copra is clear, low in fatty acid and has good coconut aroma. However crude coconut oil from bad quality copra is dark, turbid, high in free fatty acid (FFA), phosphatides and gums, has an unpleasant odour. To render this oil edible, it has to undergo a refining process. Refining consists of neutralization, bleaching and deodorizing.

Process Area

Totapuri Mangoes (Magnifera indica) are oblong with prominent beak in shape and about 6 - 8 inches long. The skin of the fruit is thick and green, yellow or a fanciful combination of these colours, but is inedible. There is a central large seed surrounded by the pulp, which ranges from pale to bright yellow. The mango has a rich aromatic flavour and is delicious in which sweetness and acidity are delicately blended. It is an excellent source of Vitamin A and C. Out of 20 commercial variety of finest mangoes, Totapuri is one of the outstanding specimen. Mangoes grow on spreading short-trunked trees that have thick dark green leaves. The fruits hang from the branches either singly or in bunch. The product mango pulp is obtained by the processing of sound, mature, ripened Totapuri mangoes possessing the characteristic flavour and colour of mangoes. The final pulp is obtained by passing through 0.7-mm sieve. Essentially a prime table fruit, its pulp is perfectly suited for conversion to juices, nectars, drinks, jams, fruit cheese or to be had by itself or with cream as a superb dessert. It can also be used in Puddings, Bakery fillings, and Fruit meals for children, flavours for food industry and also to make the most delicious ice cream and yoghurt. Essentially a prime table fruit, its pulp is perfectly suited for conversion to juices, nectars, drinks, jams, fruit cheese or to be had by itself or with cream as a superb dessert. It can also be used in Puddings, Bakery fillings, and Fruit meals for children, flavours for food industry and also to make the most delicious ice cream and yoghurt.

Pouch Packing Machines

Cotton Yarn