fruits Division This project is fully equipped with facilities for sotring, grading, inspection, washing, drying, waxing and pre-cooling.The company is into business of exports of Fresh fruits like :- Chilly, Ginger, Garlic, Okra And Many More.... Fresh Eggs These are stored in most hygenic conditions after arrival from the hatcheries. These eggs are placed on trays and finally packed in properly ventilated corrugated cartons and is exported by air to various destinations including the U.A.E. and Kingdom of Saudi Arabia. Frozen Fruits Mother's choice frozen fruits plucked from the green fields of north India at the peak of freshness are frozen with the latest IQF technology, retaining its natural taste and nutritional values. Freezing fruits is simple and easy. Freezing costs more than canning or drying but preserves more nutrients and a fresher flavor, if done properly. Freezing does not completely destroy bacteria, molds, and yeasts, but it does retard their growth. As soon as food is thawed, microorganisms may continue to grow. Natural enzymes in fruits cause flavor, color, texture, and nutritive value changes. Freezing slows enzyme activity but does not stop it. You can prevent enzyme browning in light-colored fruits by treating them with ascorbic acid and other commercial products. Nutritional Information All Mother's Choice fruits provide a good source of the dietery fibre, vitamins and minerals essential in your family's diet to promote fitness and health. Freezing our fruits at their peak ensures maximum vitamin retention and by keeping cooking time to the minimum you will retain maximum nutritional goodness. For Best Results 1.   Always store frozen fruits in the freezer of refrigerator or Deep freezer. 2.   Whenever you want to cook, cut open the pack from one end. Take out the required quantity. Fold the pack and put the       balance quantity in the freezer. 3.  Allow the fruits to thaw for 5 to 6 minutes in a clean bowl. This way you can economise on fuel and retain the nutritive      values. Selecting and Washing Fully ripe fresh fruits lose quality rapidly after harvesting. Harvest only an amount you can preserve within a few hours; otherwise, refrigerate, then freeze as soon as possible. Choose fully ripe, but firm, fruit. Underripe fruits may be bitter. Freeze soft, very ripe fruits as purees. To thoroughly remove dirt, bacteria, and pesticide residue, wash all fruits in cold water. Drain and rinse several times with cold water. Lift fruits from water to prevent redepositing of dirt and residues. Do not let fruits soak. Packaging Air leads to flavor loss or off flavors. If moisture evaporates, frozen food becomes dry, tough, and may develop grayish spots called "freezer burn." To prevent air exposure and moisture loss, use only moisture-proof, vapor-proof packaging designed for freezing. Examples are "can or freeze" glass jars, plastic freezing containers, heavyweight aluminum foil, plastic-coated freezer paper, and polyethylene wraps and bags. Only sealing tape designated for freezer use will adhere at freezing temperatures. Place freezer bags in rigid containers for easy stacking. Pack fruit and syrup tightly in freezer bags or rigid containers. Squeeze air from bags before sealing. Leave 1/2-inch headspace for expansion in rigid containers. Whole berries may be frozen in a single layer on a tray until nearly solid. Package at once. Label and date product and return it to freezer. Freezing Because water in fruits expands during freezing and breaks cell walls, thawed fruits may leak juices and be soft. To retain quality, freeze fruits quickly at lowest possible freezer setting. Freeze only 2 to 3 pounds of food per cubic foot of available storage space in 24 hours. Storing Maintain freezer at 0 degrees Fahrenheit (F) or less. If power fails, keep freezer closed; food should stay frozen 24 to 48 hours. If available, protect food with 25 pounds of dry ice per 10 cubic feet of freezer space. Food can safely be refrozen if it still contains ice crystals. Some loss of quality and food value will occur. Keep an inventory and use oldest foods first. The more food you put into your freezer in a year, the less the operating cost per pound. Use frozen fruits within one year. Citrus fruit and juices should be used within 6 months. Preparing Defrost fruit in its original package in one of these ways: at room temperature in a pan of cool water, in a microwave oven, or in the refrigerator. Serve fruit with a few ice crystals still remaining. Completely thawed fruits will be limp or mushy and may discolor. Note :- Do not freeze the thawed fruits.