Premium grocers, gift buyers and exporters pay more for aged, cleanly graded Basmati with a clear origin. The Dehradun name already carries that pull, but most local paddy is still sold raw at mandi rates.
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This unit buys Basmati paddy from Doon valley farmers and ages it in storage for several months. It then husks, polishes, grades and packs the rice. A colour sorter (a machine that blows out discoloured or broken grains) gives the clean, even look premium buyers expect.
The Doon valley's aromatic Basmati is one of the district's best-known products, and Basmati carries a GI tag. Yet most local paddy is sold raw at mandi rates, so the extra value from milling, ageing and the Dehradun name goes elsewhere. NABARD's 2023-24 credit plan for Dehradun lists paddy among the main crops and says more food-processing units are needed.
You need an FSSAI food licence, pollution board consent, a dry ageing godown, and registration as an authorised Basmati GI user before printing it on packs. The hard part is supply: the old Basmati fields around the city have shrunk as housing has spread, so sign up farmers early, pay fairly, and test each lot for variety and moisture. Never sell outside rice under the Dehradun name. Ageing locks up cash for months, so offer milling on hire to keep the machines busy.
Sell to hotels and to premium grocery and gift shops in Dehradun and Mussoorie, and to rice traders and exporters in the Delhi region who want rice of known origin.
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Raw 85% · Processed 15%
See everything the district has, and loses, on the Dehradun district page.
