About Us

VEXCEL UPKRAM PVT. LTD.,

  • A SME based in India.
  • A family-owned business
  • Visualizing a long-term orientation
  • Focused on resilience.
  • Judicious investment on capex
  • Concentrating on high quality products to ensure benefits to the next generation.

VEXCEL UPKRAM PVT. LTD. (Formerly Vexcel Computers Pvt. Ltd.), was incorporated in 2002 Vinod Behl and Usha Behl who were in the field of IT-Enabled Services from the year 1988. The Company moved with Technology development and was always one step ahead of its competitors wherever Technology was considered. However, over time the work became very competitive with the entry of new players who not only lowered the standards but also introduced shortcuts resulting in personal benefits but unforeseen loss to the clients in the long term.

Vinod Behl, Usha Behl along with their son Kuvam Behl, a B-Tech, from BITS Pilani planned to diversify by entering the field of Food-Processing by setting up a Spice Processing unit in Ranchi, Jharkhand. Initially the company aimed to start the processing of Tamarind, Honey, Mahua, Jamun, Ginger, Turmeric, Chilli etc. to extract pulp and create value added products for various Industries as their raw Material. Get familiar with the Industry and to gain more knowledge and technology of the proposed business:

  • Mr. Vinod Behl attained Training from CSIR – Central Food Technological Research Institute, Mysuru on the Institute’s process knowhow on “Tamarind Juice Concentrate” and entered into an Agreement with CSIR for Licensed used of their technology in a Manufacturing Unit in the Company’s name.
  • Mr. Kuvam Behl attended a Skill Development Programme on Cultivation & Primary processing of Economically Important Aromatic & Medicinal Plants conducted by Central Institute of Medicinal & Aromatic Plants in Lucknow.

The Company also took the Services of retired senior Scientists from CSIR NIIST, Trivandrum and IISR, Calicut to give their expertise in planning and implementation of the project.

The Family also has business interests in Industrial Gases with Hydrogen Gas being their Forte.

We, at VEXCEL Upkram Private Limited, have an Integrated Agro-Processing Unit based in the city of Ranchi, Jharkhand in India. Designed under the guidance from experts at Spices Board of India, CFTRI, CIMAP and CIAB we have adopted unique and specialised process flows to achieve the highest industry standard. We are Food Processing Hub manufacturing high quality food products for B2B consumer base, we are also making headway in the consumer market with our own product brand named ‘SHROOTS’.

Industrially, we have designed and procured specialised machines, a major chunk of which are designed by us right from scratch, and devised process specific production lines that meet the best quality standard and yield uniform and high value products.

Our unit has been designed for:

  1. Machine Dehydration of SPICES
  2. Machine Dehydration of VEGETABLES
  3. Extraction of Natural Colours from flowers (by the use certified exclusive patented technology):
  4. Extraction of Essential Oils
  5. Extraction/Concentration of Pulp

 

The products mentioned above are only indicative and not exhaustive of the product variety which can be achieved by us.

 DEHYDRATED PRODUCTS:

Dehydration reduces the water content from a product thereby increasing the shelf life. It is one of the oldest and most widespread preservation practices.

Removal of water decreases the volume and weight of the product.

The product, to be used, can be powdered at home, or immersed in water for some time for the product to come up to its original shape and size.

Both the terms ‘Drying’ and ‘Dehydration’ mean the removal of water.

The term -drying- is generally used for processing under the influence of non-conventional and uncontrolled energy sources like sun and wind. Dehydration on the other hand, means the process of removal of moisture by the application of heat and air flow under controlled conditions Dehydration removes biologically active water stopping the growth of microorganisms checking the rate of enzyme activity and chemical reactions.

Dehydration marginally affects the food value, natural flavor and colour ensuring the cooked quality at par with the fresh product.

We highlight the term ‘DEHYDRATED’ for our products because unlike the conventionally practiced open sun-drying, we use specialised Hot-Air Dryer Machines to process our products. The chief advantages of our machine dehydrated products are:

  1. Retention of Aroma, Taste & Medicinal-Properties present as Volatile Oil Content
    – Our Machines are designed to extract only the water content from Agro-products whereas sun-drying on the other hand is an unregulated process and results in loss of Volatile Oil and thus it’s Aroma, Taste & medicinal properties
  2. Microbe/Contaminant Free Product
    – Absence of micro-organisms growths and contaminations like Poly-Cyclic Aromatic Hydrocarbons (PAH), Salmonella, Aflatoxin etc. makes our products unique when compared to products dried using alternate and conventional methods, where the process may assist in formation of PAH and aflatoxins.
  3. Heavy Metals & Particulate Matter
    – Presence of Heavy Metals/Particulate matter in the atmosphere, no matter which country/state/location, are a common problem in the present age. Heavy Metals/Particulate matter settle on the products left in the open air to dry thus making the product unsafe for human consumption. Our self-designed system uses filtered air to dry the products avoiding any chance of such an Occurrence.
  4. Rehydration & longer shelf life

    – Dehydrated food can be reconstituted by soaking the products for some time in water, once reconstituted, these products are difficult to distinct with fresh. As the excess water has been removed, the enzymatic process and further aging of the products retards, thereby elongating their shelf life.

  5. Economic Viability
    – Prior to De-hydrating, the inedible parts of the products are removed, hygienically washed and cut into cookable sizes shortening the cooking time and wastage.
  6. Hygiene/ safety
    – Products drying in the sun are prone to be contaminated with bird/ animal droppings leading to growth of Salmonella and other Bacteria. This bacterial growth can be removed through various forms of sterilization but the source of these bacteria – bird/ animal dropping remains present in the product. The safety of various forms of sterilization is till date debatable.

In order to optimise packaging keeping in mind the involved Freight Costs, we have developed specialised packaging methods to reduce bulk storage space and maximise space usability, whilst keeping the product quality to the highest and safest standards.

 

ESSENTIAL OILS:

We have set up a highly specialized Essential Oil extracting line, which is designed to extract oils from the roots/leaves/fruits of various plants. Essential Oils extracted by the process of Steam-Distillation through a process developed by scientists from CFTRI. The quality of oil is similar to oil extracted through Solvent Extraction, Co2 Extraction, Maceration process while the price is much lower in comparison.

Essential Oils from Lemon Grass, Ginger, Turmeric, Eucalyptus, Palma Rosa, Peppermint, Spearmint is presently extracted but these are not the limit.

CONCENTRATES FROM PULPS:

Pulp concentrates is made directly from the fruits by removing the water from the fruit pulp giving an aseptic product which has a longer shelf life. The pulp concentrate can be reconstituted by adding water and then be used in different ways as per requirement. The Pulp concentrate though free from fibers and enzymes suffers a setback in flowability. The Process adapted by us is technologically so designed that it not only improves the edibility, consistency, and shelf life of the pulp by preventing the growth of unwanted toxin-producing microorganisms naturally present in foods, but makes the product flowable even with 60 – 70 °Bx.

NATURAL COLORS FROM FLOWERS:

As with other products, the first visual impact of food, color often determines the basic attractiveness of the food product. At the same time using synthetic colors is now becoming an anxiety, discouraging consumers from the product. Natural ingredients are not only now becoming more prominent in our food, but users are now gauging the subtle ingredients which come in the natural ingredients to enhance the effects on their body from their intake.
Food colors extracted from natural sources by us not only highlight the color but clinical testing of the subtle ingredients ensure that all our customers not only get a product which increases the visual impact of the food but also makes a better effect on their health.