But then the reply struck them: they started manufacturing of greeny dip, a ready-to-drink soup made out of conventional greens. greeny dip is now obtainable throughout India, and Sriram provides, “We have confirmed orders of 20,000 boxes from the UK. We are waiting for the COVID-19 situation to ease so as to send the consignment. We are also exporting to the US.”
Sriram and his workforce have revived over 100 kinds of native greens that might in any other case have died out unseen. “Food as medication is our philosophy, and the moringa tree is nothing in need of a miracle,” he declares.
For the moringa variant of the soup, he sources recent moringa leaves from farms in Madurai, Theni and Virudhunagar and in addition to his personal farm in Coimbatore. “In Virudhunagar, we’ve 5 acres of moringa bushes. We gather tender leaves and put them via a dehydration unit that removes moisture however retains vitamins intact. The dried and powdered leaves are then blended with salt, pepper, turmeric and cumin powder and packed into sachets. You simply dip the sachet in 100 ml water for 2 minutes to get soup.”
The product has a shelf lifetime of 18 months. “Our filter luggage are ecofriendly and decompose simply. We keep away from staplers and have used knitted thread to seal the pouch. Some of our different greens merchandise are the vallarai dip, (stated to spice up reminiscence), thoothuvaalai, ashwagandha and mudakkathan.”
The innovation gained them the primary prize on the Tamil Nadu Innovation Grand Challenge, by Entrepreneurship Development and Innovation Institute this June. “From 400 entries, we won the first prize for promising innovation, especially during the COVID-19 crisis as soups are said to help build immunity,” says Sriram.
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