Second processing facility set up in Guntur with integrated steam sterilisation & grinding capability. Facility receives BRC Food 'A' Grade certification in the first year of operations.
Commenced mechanised chilli cleaning operations.
Commenced Backward Integration Programme for fennel production.
ITC Spices Quality Lab increased testing capability to cover 270 types of pesticide molecules.
2016
Commenced Integrated Community Engagement Programme (ICE) for chilli & cumin production.
Initiated Backward Integration Programme for celery production.
Guntur processing facility receives certification upgrade from Food 'A' Grade to 'AA' Grade from the BRC (British Retail Consortium). It also adds retail carton packing to its capabilities.
2015
Testing capability of ITC Spices Quality Lab expanded to cover 210 pesticide molecule varieties.
Product Development Lab established including a Product Library with a database of over 200 spice varieties and blends.
2011
ITC Spices Quality Lab (Chemical Lab) receives NABL [National Accreditation Board for Testing and Calibration Laboratories] certification.
2010
Commenced Backward Integration Programme for cumin production.
2008
Interventions introduced towards developing a reliable and sustainable farm-to-factory supply chain such as commencement of the Integrated Pest Management (IPM) Programme and partnerships with farmers to grow IPM chillies.
These initiatives enabled access to premium export markets - Japan, USA and the EU.
State-of-the-art spices grinding and steam sterilisation facility established at Guntur.
2004
ITC Spices Business created to enable more intense penetration into the domestic and international spices market.
Focus on spices with food safety issues like chilli, turmeric & cumin.