ABOUT US
KAY YES FOOD PRODUCTS
In 1962, Haji K.S Abdul Khadar Kunju (late) started tamarind packing industry in Kerala. It is situated on Payikada road, Kollam district. A premium tamarind packing service had not availed itself during this time. It was packed in such a way that 1 kg tamarind occupied one wooden box with cinnamon leaf which made it famous. In the beginning, transportation was implemented using cycles. With the help of children the industry growth was rapid. Its growth expanded across Kerala. This industry proved useful to other states such as Tamil Nadu and Karnataka. The business spread across Sri Lanka, Maldives and other countries in the Middle East. The industry is presently being looked after by the generation of scions.
In 1987, the manufacturing of curry powder was started. Later payasam mix, vinegar, asafoetida, etc were also manufactured here. Agmark, HACCP certifications have been achieved through its years of progress.
Our products are available at major super markets in Kerala, Supply co outlets and Thriveni outlets too.
QUALITY
AGMARK
AGMARK is a certification mark employed on agricultural products in India, assuring that they conform to a set of standards approved by the Directorate of Marketing and Inspection, an agency of the Government of India.The AGMARK is legally enforced in India by the Agricultural Produce (Grading and Marking) Act of 1937 (and ammended in 1986). The present AGMARK standards cover quality guidelines for 205 different commodities spanning a variety of Pulses, Cereals, Essential Oils, Vegetable Oils, Fruits & Vegetables, and semi-processed products like Vermicelli.
HACCP Certification
Hazard Analysis and Critical Control Points (HACCP) is a prevention-based food safety system. It provides a systematic method for analyzing food processes, determining the possible hazards and designating the critical control points necessary to prevent unsafe food from reaching the consumer.
- Analysis of food hazards: biological, chemical or physica
- Identification of critical control points: raw materials, storage, processing, distribution and consumption
- Establishment of critical control limits and preventive measures: for example, minimum cooking temperature and time.
- Monitoring of these critical control points
- Establishment of corrective actions
- Keeping records
Systematic and regular auditing of the system in place by independent third party certification bodies.