Seao Distribution.

The quest to bring the best for tou starts from the time farmers made preparation to sow seeds . Well-trained and experienced staff from mk . vist its different areas ano meet the farmers to discuss plans for uocoming crop . mk distributes carefully selected healthy and pure seeds amonos farmers free of cost .this is a step to ensure a pure crop after harvesting . Literature in LOCAL LANGUAGE 15 ALSO dttributed amongs farmers giving them specific instructions onn issues like use of fertilizers . pest-control .storage of paddy etc. mk   remains  in   close  contact with farmers right from the seedling to the final harvesting stage. Paddy selection.  After harvesting in October-December . farmers bring in their produce to the rice mills for bale .mk has its purchace point estbusheo in the heart of major rice growing areas in punjab and hence remains in east reach of the farmers . Before a particular lot of a Paddy is purchaced . it is subjected to various tests. this includes inspection by team of experienced 5 lectors and faddy- experts, tests of moistures contents, kett-test. field admixture etc. samples are then processed in the mini mill to determine yield .kett-test and after- cooking characteristics a lot is purchased only it meets the stringent quality requirements of the firm .prefrence is however .given to farmers who coordinate wtth mk’s staff from seedling to harvesting stage . Selection of paddy is a process where a Rice mill needs to devote most of its energies . expertise and time. quality of final product largely depends upon the paooy procured . some (many ) avoid to indulge in such a laborious prosess and purchase 5em if roc ebbed rice from brokers instead of paddy from unfortunately . this can not be done without com promising on quality, mk has a different strategy though .Paddy is purchased at the beginning of rice season that effectively eliminates all changes of mixing of interior varieties .this is so because paddy of DIFFERENT VARIETIES OF RICE MATURES AT DIFFERENT TIMES ANO CAN NOT BE MIXED WTTH EACH OTHER .ON THE OTHER HAND SEMI- PROCESSED RICE AVAILABLE WITH BROKERS DURING REST OF THE YEAR REMAINS PRONE TO MIXING THAT IS OFTEN HARD TO DETECT. HUSKING. The selected rice paddy is then allowed to slowly reduce its moisture by natural-sun-d r ying-m ethod and by latest technology to achieve optimum moisture content for husking .paddy is spread over large fields during the day and left for drying in the sun .this gradual drying helps to avoid thermal cracks in the rice grams. wh1sh would result in broken grains at later stages Paddy is then brought in to MK’s shells r where brown rice 15 also produced after cleaning , de- husking and grading . in brown rice only the the outer husk is removed , leaving the germs and bran layer . and retaining most of the nutritional value. Bran is rich in minerals and vitamins .This minimal prosessing therefore . prroduces rice that is healthier to eat. for mk . the 15 to ensure that rice retains all that nature has given it. the   brown   rice   after   grading is transported tomk’s warehouses, warehouse.    one   of   the main peculiarities of rice is enhancement IN ITS TASTE AND AROMA WHEN IT IS SEASONES FOR EIGHT-TONINE MONTHS. MK HAS MADE IT PART OF ITS POLICY TO BALE ONLY SEASONED RICE FOR COSUPTION BV ITS CONSUMPTION BY ITS CUSTOMERS. THIS MAKES WAREHOUSING ONE VERY IMPORTANT STEP IN THE WHOLE PRODUCTION PROCESS IN THE COMPANY .STOCKS OF BROWN RICE ARE STORED IN WELL- VENTILATED ABD SPECIOUS WAREHOUSES OF THE COMPANY .THESE STOCKS ARE KEPT IN most hygienic conditions remaining under observation of mk’s own staff . During the period stoks remain in warehouses. these are subjected to regular inspction fumigation from time- to- time —ginst infestation by oarganisms.