Quality Assurance

Inside our quality control lab!

At Two Brothers Organic Farms, quality isn’t just a standard or a protocol—it’s the heart of everything we do. From the farms across the country, to the packaging unit in our homeground, each step is upheld with the highest standards, rigorous testing and research-backed transparency.

Simply put, we go an extra mile to ensure that our products aren’t just delicious, but also clean.

All because you deserve food that feels like home - safe, clean, and made with care.

Inside the lab!

THE PEOPEL.

Vishruti Patil, Head of Quality and Assurance and her team of 12 food technicians at Two Brothers Organic Farms, look after every product that reaches your table. With a Masters in Food technology, Vishruti has set up a Quality lab with around 10 equipment that test out 1000+ KG products daily. Right from the moisture content to the adulterated factors, the team goes deep into all aspects.

With their skills as they look into our range of 100+ products daily. It`s not only about quality, but more about food, tradition, and responsibility of serving food that nourishes the soul.

From the Labs Itself!

Butyraometer

Used mainly for our cold-pressed range of oils, the instrument provides a reading in just a fraction of a second, thanks to the Prisma technology, This reading is then analyzed in-house using a reference table to determine the level of adulteration in the product, compared to standard market

THE EQUIPMENT

Moisture Analyser

This is a crucial instrument that covers all our dry range of products- from khapli atta to moringa powder! As moisture levels are the key factor for determining the quality of our dry products, the moisture analyser ensures that our products have the right shelf life, avoiding any infestation.

Hot Air Oven

This is a ‘Hot Air Oven,’ which helps us dry products for testing, particularly when measuring gluten content in our atta. It also serves as an excellent tool for re-checking the results from our moisture analyzer.

Soxhlet Assembly

This instrument is especially useful for our oils, ghees, and laddoos, as it measures the fat content, allowing us to control and maintain the desired levels for optimal quality.

Muffle Furnace

It is used to check for ash content in raw materials and finished products. Ash content refers to the inorganic residue left after a sample is burned, which helps us assess the purity and quality of the material. Every single item, whether raw material or finished product, is tested in this machine to ensure consistency and quality.

The projects

Quality expansion

We’re taking things up a notch!
In the coming months, two dedicated labs will open in MIDC: one for our atta plant and another for our ghee production. These state-of-the-art labs will be home to advanced testing facilities, ensuring that we maintain not just high quality but consistency across large batches. The capacity of our ghee plant is set to grow significantly from 400 kg to a whopping 1000 kg per day. That’s over 40,000 liters of goodness per day!

Pouching machine & cold chain

Of many other things coming up, a pouching machine for our buttermilk finds itself on the list. This machine, which comes at a hefty price tag of ?1.5 crore, will ensure the safe, efficient packaging of our buttermilk while maintaining the cold chain, so it reaches you fresh, every time.

Traceability at your fingertips

We value transparency! We believe that you deserve to know exactly what goes into the food you eat! And with our Dynamic Farm to Fork traceability solution, you can know where your food was sowed, how it was irrigated, and when it was harvested, each backed with a report! Starting off with 30 products, we’re on a mission to cover everything under Two Brothers Organic Farms by the end of 2025!

Lab Reports

Each claim we make is backed up by reports- all you need to do is turn around the pack, scan the code, and see for yourself!

Collaborations shaping the future of food:

The best part, we`re not doing it alone! Walking alongside this journey, we`ve woven strong,
traditional collaborations with Prayoga, TDU, Akshay Kalp, and more.

An educational research centre, Prayoga is revolutionizing scientific studies in food authenticity. It is a treasure trove of scientists and researchers from the likes of IIT Mumbai, ICT Mumbai, CFTRI Mysore, and Ayush Bharat, and others. Aiming to bring top notch research support to our quality checks, they are helping us in the following areas:

Prayoga Research Collaboration:

1. Find Phenolic groups in our herbal ghee range:

Through advanced research using UV spectrophotometers, the scientists at Prayoga are identifying powerful phenolic compounds in our herbal ghee natural antioxidants like curcumin in turmeric, eugenol in tulsi, bacosides in brahmi, and withanolides in ashwagandha. These bioactive compounds play a crucial role in boosting immunity, reducing oxidative stress, and improving nutrient absorption. What makes this research exciting is that it helps us understand how our traditional slow-churning, bilona process of ghee-making preserves these beneficial compounds better than consuming raw herbs.

2. Ghee testing:

With growing concerns about food purity, we’re taking extra steps to ensure our ghee remains 100% natural and unadulterated. To keep adulteration at bay, we conduct:

Protein test – to detect any unwanted additives.

Tetracycline test – to ensures there are no antibiotic residues.

Free fatty acid & triglyceride analysis – to compares our ghee’s purity with commercial brands.

Transdisciplinary University (TDU)

The next collaboration comes in with Bangalore’s TDU, with whom, we’ll explore the brain-boosting power of our Brahmi ghee. This will be undertaken by professor Ashwini Godbole, who has spent years studying Mandukaparni—a potent type of Brahmi known for enhancing memory and cognitive function. Her research focuses on how it supports Alzheimer’s patients and overall brain health, blending ancient Ayurvedic wisdom with modern science.

Since Mandukaparni is one of the best Brahmi variants for ghee infusion, this collaboration is helping us understand how our slow-churned process for ghee-making preserves its powerful benefits.

But the research doesn’t stop there. Ashwini’s team is also developing iron-rich snacks for women, combining Amla, Methi, and Moringa to naturally boost hemoglobin and folic acid levels. Their student-led study is in its final stages, with exciting insights soon to be shared through lectures and podcasts.

Honey Research

We’re also diving deeper into what makes our honey unique by studying its natural health benefits beyond its taste!

Natural prebiotics – We’ll test fructo-oligosaccharides in our honey, a type of natural sweetness that also acts as a prebiotic, supporting gut health.

Gut-friendly benefits – We’re evaluating how our honey promotes digestion and overall well-being.

Lower-calorie sweetness – We’ll explore how it offers a naturally sweet taste with fewer calories compared to refined sugars

The way
forward

Our co-founding farmers and field quality team are adopting the best practices from leaders in organic farming. We’re taking a closer look at practices from farms like Akshay Kalpa, where they’re boosting milk yield naturally with optimal feed and organic practices. We’re implementing similar practices for our cowshed to ensure we’re producing top-quality milk for our products. Plus, we’re studying ID Fresh’s cold chain model to perfect our buttermilk distribution. And we want you to see it too!

Farm tours and immersive experiences will be available soon, letting you see firsthand the effort and care that goes into every product.