State of the Art Honey Handling Facility

Islamic Shahed Center’s has established Pakistan’s Largest State of Art facility to handle 15000 tons per annum to meet the growing demand of international and domestic customers. The state of the art handling facility is fully insulated to maximize the shelf life and to retain the goodness of honey i.e. characteristic aroma a, colour and flavour.

All handling operations are fully automatic and the well designed closed circuit honey processing line with no manual interface ensures that quality and hygiene of honey is ensured at all points.

All critical points during handling are managed by technically competent workforce to ensure quality, hygiene and traceability.

HONEY PACKAGING

At slamic Shahed Center we offer customized packaging solutions for both institutional as well as retail buyers. The handling facility is fully equipped to handle both bulk & retail packaging requirements.

Bulk packaging is done in Food Grade Epoxy Coated Barrels and Buckets according to the buyers’ requirements.

Retail Packaging in customized bottles and jars. At Islamic Shahed Center we also offer product range for Private labels as well.

Companies supplying to retail market can outsource their handling and packing requirements from Kejriwal’s.

LAB CAPABILITIES

We are the only Pakistani natural honey packer with an Govt approved in house lab – Center for Analysis Research and Training is an independent food-testing lab, which is recently established and accredited in biological and chemical disciplines. The lab is well- equipped with modern sophisticated instruments and technically qualified and experienced scientists for the analysis of honey as per national and international standards. CART had also established its competence with globally recognized honey analytical laboratories.

Following include some of our lab capabilities.

1. AOAC methods to analyze honey quality & identity.
2. Residue analysis for antibiotics & pesticides.
3. We also perform pollen count on all unifloral honey for their nomenclature.
4. Microbiological on raw & finished products, including aerobic plate count and yeast and mold count.
5. Continuous quality monitoring of production specification like color, moisture & flavors.
6. Complete commercial analysis including F/G ratio, HMF, diastase & sugar profile.