1. Sorting for the best raw spices
2. Cleaning :
   • First  : using machine
   • Second : in a big bucket
   • Third    : soak in boiling water
3. Grounding / Mixing
4. Packaging
5. Pasteurization
6. Iradiation ( Gamma ray)
7. Storage

• Packed in Standing Pouch (packaging for supermarket)
• Packed in Plastik Vaccum (packaging for traditional market & caterers including Garuda’s caterer, ACS.

1. Creamed form of spices
   • Coriander, Ginger, Lemongrass, Garlic, full mixed recipes’s seasoning like bumbu rendang, opor, etc. (traditional market/housewives as primary buyer)
   • Expires after 1 month if held in cold temperature
2. Pasted form of  Seasoning
   • Full mixed recipe’s seasoning like bumbu rendang, opor, gule, semur, dll (Caterers like Garuda’s ACS as primary buyer).
   • Expires after 6 months if held in cold temperature
3. Powdered form of Spices
   • Pepper, nutmeg, cumin, coriander, rendang’s spices, semur’s spices, etc.
   • Expires after 1 year if held in normal temperature

We used 3 methods to wrap the goods:

1. Pasteurized
   • Wrap the seasoning while hot (80-90 oC) and then soaked into an iced water
2. Vaccumized
   • Using a vaccum wrapper machine
3. Laboratorium test in cooperation with Badan Tenaga Nuklir Nasional, POM, IPB, etc.