KRISHI SAHYOG EXPORTS PRIVATE LIMITED

In their own words

COMPANY OVERVIEW KSEPL is an Agri business start-up company, with a vision to build an end-to-end Agri-value chain platform for exports of sustainably grown spices, value-added spices-based ingredients and products from India MISSION STATEMENT Think Safe, Sustainable Spices, Think Krishi Sahyog! Krishi Sahyog Integrated Farm2Customer Intervention Programme (KS-F2C) VISION KSEPLs vision is to build fully integrated farm to customer value chain platform for India origin Spices, linking sustainably managed smallholder farms and certified processing plants to global customers offering them, safe and quality spices & ingredients as well as nutraceuticals products BREIF HISTORYGenesis of the KSEPL : Solving Spices Contamination and to Promote Sustainable IPM and Organic farming practices. Genesis of KSEPL started when 3 founders met at an IIM Ahmedabad event on food adulteration, way back in 2017. The core problem of addressing contamination, adulteration and doing sustainable farmgate level sourcing was the backbone of KSEPL formation. Deep-dive study, followed by stakeholder consultations (such as farmers, aggregators processing companies, warehousing, quality inspections agencies and logistics services providers) which was done over a period of 3 years. Consumer side considerations: Consumers are increasingly aware and expect spices products on store shelves and food services menus to be safe to consume , during our course of research , One of the key issues we identified was, EMA. Economically motivated adulteration (EMA) is the intentional adulteration of a food for financial advantage. Farm and Farmgate level Consideration’s: Regular field level visits also gave inputs about lack of knowledge about GAP, MRL, IPM and Organic Cultivation Methods, Post harvest Management, Lack of awareness of Safe Storage Practices, farmer level price risk management of farm gate stocks, etc. Plant level Considerations: Plant level visits, especially small and medium units, also highlighted issues like lack of awareness of Standards like HACCP, absence of in-house lab setup, hygiene etc

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