An eco-friendly enzyme-based cleaning aid that helps arrest bacterial growth and improves cleaning in tea manufacturing facilities.

A specially developed pectinase used in primary CTC and orthodox processing which improves the mixing of tea components and the efficiency of biological chemical reactions involved in tea making.

A unique blend of food grade enzymes, bio-enhancers and naturally available microbes that is used as an effluent treatment in Arabica and Robusta coffee berry processing to depolymerize esterified pectins, fibers, and plant polymers ultimately producing lower concentrations of BOD, COD, TSS and TDS as well as improved clarity and elimination of offensive odor in coffee water.