JAPS HOLDINGS IMPEX PVT. LTD. Plot No. B5 & B6, SIPCOT Industrial Growth Centre Perundurai-638052, Erode District, Tamilnadu, INDIAPROFILE We JAPS Holdings Impex Pvt. Ltd., under the leadership of our CMD Mr. Jagdish Sridhar, is an 1SO Certified, Modern, State of Art, Automated food processing unit established in the year 2016 at Plot No. BS & B6, SIPCOT Industrial Growth Centre, Perundurai- 638052 Erode District, Tamilnadu, INDIA Predominantly the company process products like COCONUT MILK CREAM, COCONUT FLAVOURED MILK, EXTRA VIRGIN COCONUT OIL, HIGH FAT DESICCATED COCONUT POWDER, LOW FAT DESICCATED COCONUT POWDER, COCONUT WATER, GRATED COCONUT and FROZEN FOODS,PRODUCTS ea iy COCONUT MILK Coconut milk is a sweet, milky white cooking base derived from the meat of a mature coconut. The color and rich taste of the milk can be attributed to the high oil content and sugars. In Malaysia, Brunei, and Indonesia, coconut milk is called santan and in the Philippines itis called gata. It should not be confused with coconut water, which is the naturally-occurring liquid found inside a coconut EXTRA VIRGIN COCONUT OIL Prepared from the fresh and thick coconut milk in cold Process gives us extra virgin coconut oil, which is a Cholesterol cutter and helps in reducing heart diseases. The high amount of lauric acid in extra virgin coconut oil also helps the heart by reducing total cholesterol and increasing good cholesterol Studies have shown that cooking with the oil can also help main healthy triglyceride levels, as long as one also follows ahealthy diet and exercise routine. - os COCONUT WATER Coconut water is packed with vitamins, nutrients and antioxidants. It contains amino acids, vitamin C, B- complex vitamins, enzymes anda variety of minerals, some of which include magnesium, calcium and zinc. Itis a naturally refreshing drink that has the power to boost your immune system, prevent the signs of aging and improve your heart health.GRATED COCONUT Grated coconut’s texture is crisp, snow white in colour, has Sweet pleasant and Fresh taste. Itis one of an important part of Indian cuisine and is used almost every day in some form or other, mainly by South Indians. Used as a topping in vegetable preparations to prepare chutneys and to thicken curries. Ready to use Shredded coconut Save your time and worries DESICCATED COCONUT Desiccated coconutis coconut meat thatis powdered and dried and is available in High Fat powder (sweetened form) and Low Fat powder (unsweetened form). tis an easy topping fora variety of dishes ranging from desserts and cereals to Asian curries for a flavorful addition that also contains a nutritional value Health Benefits of Desiccated Coconut is an ideal source of healthy fat that contains no cholesterol and contains selenium, fiber, copper and manganese.a No) ee NELKERALAPARATHA. Kerala Paratha is a layered flaky flatbread native to the Indian subcontinent, prevalent throughout the modern-day nations of India, Sri Lanka, Pakistan, Nepal, Bangladesh, Maldives and Myanmar, where wheat is the traditional staple. Traditionally itis made using ghee but oil is also used, Some people may even bake itin the oven for health reasons. Paratha is prepared using dough of maida, Usually, the paratha is eaten with dollops of white butter on top oft. CATERING PARATHA Paratha is a layered flaky flatbread of 9" size usually been servedin Kerala Restaurant Usually been served with Vegetable Kuruma, Egg Roast, Beef Roast and Chicken Curry. Paratha is prepared using dough of maida. Usually, the paratha is eaten with dollops of white butter on top fit BUN PAROTA, Bun Parota is a popular food in madurai and near by areas. It is puffy parota which are cooked till crispy and itis flufy inside. Itis made of maida dough and is been cooked with vegetable oil or sunflower oil.NEYYAPPAM Neyyappam is a sweet rice-based fritter fried in ghee, Neyyappam has its origins in the southern Indian state of Kerala, The name is derived from the words neyy meaning "ghee" (clarified butter) and appam meaning "pancake". Neyyappam is typically made of rice flour (alternatively, with rava or semolina), jaggery, ghee-fried coconut (pieces or grated), ghee, cardamom and milk, Itis served as a tea time snack usually in the evenings, The Indian samosas a dish as diverse as India itself. The shape and the pastry are among the only constants, to be fair though, even the pastry changes alittle bit depending on the area and region. Which is. why, in the modem day, the word samosa refers more toan entire family of pastries rather than one singular food item. In Central Asia, for instance, where they are still called samsa, crusts are thicker and crumblier, and filings are traditionally meatier, with potato mince and onion, as in the early days. Cassava Tapioca Saro Cassava or Manioc or Yuca widely known as Tapioca in India is a healthy staple food procured from selected mature crops and processed in various cuts such as Half cut, Quarter cut, Chunks and Grated. Saro tapioca is rich in carbohydrates and low cholesterol and sodium. Tapioca is a delicacy in Kerala and is often boiled and served with a non-veg dish and sometime sliced down to shapes similar to chips and fried. Itis also used to add some sweetness tobaked goods seers. CHAPATI t Chapatis are one of the most common forms of wheat x bread which are a staple food in the Indian subcontinent. Chapati dough is typically prepared with flour, salt and water. Chapati is a form of roti or rotta (bread). Mostly been served with Vegetable Kurma, Paneer, Dal Fry, Egg Curry, Chicken Curry etc,