Our Processes

Growing food organically is not enough as vital vitamins and minerals can be lost if the processing techniques are not appropriate. At Manas, we use traditional techniques of processing food reinvented using modern machinery to produce large quantities. At the same time we ensure that the food retains the essential micro-nutrients and natural aroma.

Grinding

Manas Wheat Flour (Atta) is ground on a traditional stone mill driven by electric power with the same speed as hand operated method. The roller flour mill used by big companies for mass production of atta runs at high speed which increases the temperature of the atta above 60 degrees centigrade. This elevated temperature destroys the nutrients contained in the atta and leaves behind only the starch

Under the process adopted by Manas, the grinding takes place using stones which run at slow speeds to crush the grain. This maintains the temperature at a very low level retaining the nutrients and the aroma of the whole grains.

Pounding

The pounding technique is used mainly for processing spices as the exertion of pressure pulverizes it into powder (masala). This way, the aroma and essential oils are retained. By using modern high speed grinding process, the centrifugal force created heats up and destroys the essential oil component thereby destroying the aroma and flavor. The aroma of the masala helps to develop appetite and signals secretion of digestive juices in our body thereby preparing the body to receive the food.

The pounding technique is used mainly for processing spices as the exertion of pressure pulverizes it into powder (masala). This way, the aroma and essential oils are retained. By using modern high speed grinding process, the centrifugal force created heats up and destroys the essential oil component thereby destroying the aroma and flavor. The aroma of the masala helps to develop appetite and signals secretion of digestive juices in our body thereby preparing the body to receive the food.

Cold Pressed Oil

We at Manas use cold pressed processing mechanism to produce oil. This exerts pressure on the oil seeds allowing them to expel the oil out of the seed. The oil so expelled contains broad band materials like phenolic compounds, amino acids, fatty acids, minerals and vitamins etc., which are helpful for our health. As against this, in the solvent extraction method used by large companies, the shelf life increases but it rejects the key health enhancing elements essential for body’s functioning and development. Cold pressed oil if stored properly can be stored for up to 3 months.

Jaggery Processing

The pounding technique is used mainly for processing spices as the exertion of pressure pulverizes it into powder (masala). This way, the aroma and essential oils are retained. By using modern high speed grinding process, the centrifugal force created heats up and destroys the essential oil component thereby destroying the aroma and flavor. The aroma of the masala helps to develop appetite and signals secretion of digestive juices in our body thereby preparing the body to receive the food.

The answer lies in the processing technique. The syrup used to make sugar is treated in a way that all the nutrients namely iron, calcium, vitamins, glucose and phosphorous get destroyed in the process. On the other hand, jaggery is unrefined sugar and does not go through treatments like crystallization.

Manas’s organic jaggery is a rich source of vitamins and minerals. Besides, it also provides calcium, sucrose and insoluble fiber to the body. While to digest sugar, the body uses up the stored calcium, the same is opposite with jaggery. Instead of robbing off your body from calcium, Manas’s jaggery provides you calcium, phosphorous and iron. Considering the high nutrition value that organic jaggery can offer, it is best if you include it in your daily diet. Manas organic jaggery comes in user friendly, granular form and can be easily replaced with table sugar in all seasons.

Cow Ghee

Manas cow ghee is made from milk extracted from pasture fed cows. When a cow is moving around, it chooses her own food. Since it is active and moving around, the metabolism is better which results in good quality of milk. This milk is heated slowly and the cream is skimmed off. This cream is further churned in clockwise and anticlockwise rotation giving us pure white butter. This butter is again heated slowly to give Manas organic cow ghee.

The clock wise and anti-clock wise rotation (manthan) results in disorientation of the molecular structure of the ghee and is beneficial to the human body in moderate quantities. The churning in this manner also finds a mention in “Sagar Manthan” in the Hindu Mythology.