Located at the outskirts of Guwahati, Nutrigo Natura’s state-of-the-art facility will comprise of a Dehydration Unit backed by solar Power along with warehouses and a Cold Storage.Manned by professionals, adequate technical support and properly laid out modules, this unique facility reflects Nutrigo Natura’s adherence to assured quality and product excellence.

Nutrigo Natura’s expansive facility will have phase-wise production that will take care of natural and processed food items, catering to various needs of customers and various industries. Topped with thrust on extraordinary customer service, we want to bring a huge difference to the lives of the people we are associated with.


Assam and North East has a huge requirement for common food processing units. Currently only 5% of total food produced in Assam in processed.

With the growing trend and major government push for entrepreneurship in food processing industry, Nutrigo Natura plans to stand as a facilitating unit for ‘white label‘ production, as a B2B Partner, keeping in mind the strict rules and regulations that have been put in place to provide products of Global standard .This is not easy to achieve keeping in mind the capital cost and thus Nutrigo Natura with its services stand to attract demand in this segment.

Nutrigo Natura plans offer the following facilities :

  • Primary Processing & Pack house Facilities
  • Dehydration Facility
  • Cold Room Storage Facility
  • Reefer Van Facility

This will help us to provide complete solution from farm to fork to our clients.


The process of procurement-to-sales is divided into two broad steps i.e. Primary process and Secondary process. The broad steps are cumulative of multiple steps which are described as follows:

A. Primary Process :

i) Procurement of Raw Materials : Raw materials received from farm clusters/groups/FPOs at the receiving counters are sent to the Inspection Conveyor being set up for quality inspection.

ii) Washing & De-watering : The raw products are then sent for cleansing into the rotary drum washer and further to the secondary washer to ensure thorough cleaning of dirt and impurities. After washing, it is ensured that no moisture is left to make the fresh spices soggy. A process of de-watering is also performed by putting them into the de-watering vibrator.

C. Storage :

Finished goods are stored in hygienic conditions under room temperature or cold rooms as required. The cold storage is well equipped with PUF panel with evaporator. While the products are in transit, insulated vehicle with PUF panels and equipped with cooling unit will be used to prevent any pilferage/spoilage of products.

D. Packaging Methods :

The methods of packaging are chosen wisely ensuring that it prevents loss of aroma & flavors, bleaching of colour due to oxidation, loss of free flowing nature of the spices and prevents insect infestations.

A two-step packaging process is to be followed by the company i.e. Bulk Packaging and Unit Packaging. The unit packing is done using food-grade, multilayered plastic pouches which are properly sealed preventing any contact of the spices with air. This is the primary layer of packing.

The pouches are then collectively packed into varying sizes and volumes in corrugated boxes, to meet both wholesale and retail orders. This is the secondary layer of packing. They ensure to prevent any damage that may occur to the finished products during transit.

B. Secondary Process :

i) Peeling, Slicing & Dicing : The washed & dried raw materials are sent to a conveyor system consisting of air dryer and air knife. Once the raw spices are put into the conveyor, the system starts drying them to remove the moisture and peeling the outer covers and cut them into the pre-programed command of slicing or dicing them into standardized and uniformpieces.

Post this step, the products are segregated into two varieties, i.e. either to sell them as dehydrated slices/flakes/chips or sell them into powered form. Following process is carried out for processing the fresh slices into flakes or powders.

ii) Blanching : The processed slices are blanched in boiling water or steam for a short time in a cooking kettle. It stops enzyme actions which can cause loss of flavor, color and texture. Blanching cleanses the surface of dirt and micro organisms, brightens the color and helps retard loss of vitamins.

iii) Dehydration : After blanching the next process is dehydration to remove excess moisture. This is carried out by thermal hot air dehydration process. The advantage of this technology is that the dehydrated products has all nutrients, essential oils, flavour and colour remain intact. This is done using the Eco-Tech Heat Pump Dryer .

iv) Powdering : The dehydrated spices are then sent to the next step in the process i.e. Pulveriser to grind them into powder.

Ga Ga over

There are a number of critical global environmental issues including energy, pollution, transportation, agriculture, land use, construction, water access and use, and ecological destruction. Keeping these in mind, our facility holds the sustainable environmental concept, such as resources saving and pollution control, use of recycled materials, and design for the entire life cycle of building from planning, construction, use, maintenance to abandon and demolishing to reduce the impact of building to environment.

We plan to establish buildings that are ecological, energy-saving, waste-reducing, and healthy in particular , enhancing improvements within nine specific areas including biodiversity, greening, on-site water conservation, energy conservation, carbon reduction, waste reduction, indoor environment, water resources, and wastewater treatment.