The process
Slow, in the dark,
the way they want.
01
Harvested at the start of the week
Every mango hand-picked at the right stage of maturity and inspected before ripening begins.
02
2–3 days in vaikkol (hay)
Placed in covered containers with vaikkol (paddy hay) — a method our farming family has used for generations. No gas, no carbide.
03
Sorted, packed, dispatched
Once ripe, each fruit is sorted and packed fresh. We dispatch based on demand — no long-term cold storage.
⊘ No carbide. No ethylene. No wax. No cold storage.
The shortcut that turns a mango yellow overnight is banned for good reason. We have never used it.
